AQA A-level Biology 7402/1 Paper 1 Question
and Answer | 100% Accurate | A+ Verified
• Benedict's test -✓✓Which food test is heated in a water bath?
• Sucrose -✓✓Which disaccharide is not a reducing sugar?
• Test for non-reducing sugars -✓✓Add acid. Neutralise. Add Benedicts. Heat.
• Hydrolysis -✓✓Reaction performed by dilute HCl in the non reducing sugar test.
• Glucose + fructose -✓✓During the non-reducing sugar test what is sucrose hydrolysed
into?
• Alpha -✓✓Which type of glucose makes up starch?
• amylose and amylopectin -✓✓Names of two types of starch
• Amylose -✓✓Coiled, compact form of starch. Stored easily.
• Amylopectin -✓✓Branched form of starch. More easily hydrolysed.
• surface area -✓✓Branched carbohydrates have a higher _____ for enzymes to work
on.
• Glycogen -✓✓Carbohydrate store in animals
• branched -✓✓Glycogen is....
• metabolic rate -✓✓Glycogen is more branched than amylopectin because animals
have a higher _____________
• osmotically inactive. -✓✓Starch is insoluble and therefore ....
• Beta -✓✓What type of glucose is cellulose made from?
• Alpha and beta glucose -✓✓H and OH swapped on Carbon 1.
• Fibrils -✓✓Cellulose forms long chains called...
• H bonds -✓✓Cellulose molecules are crosslinked by
• strength -✓✓Cross linking of cellulose molecules gives them...
, • Triglycerides -✓✓_______ are a good source of energy because they have a high ratio
of energy-storing carbon-hydrogen bonds
• what are the roles of lipids? -✓✓1. source of energy
2. waterproofing
3. insulation
4. protection
• how does the structure of phospholipids relate to their properties? -✓✓1. polar,
therefore will position itself to form a bilayer
2. the structure allows them to form glycolipids by combining with carbohydrates within
the cell-surface membrane. these are important in cell recognition.
• draw the structure of an amino acid -✓✓
• draw how a dipeptide forms -✓✓
• what is meant by 'primary sequence' of a protein -✓✓The unique sequence of amino
acids that make up a protein or polypeptide chain
• what is meant by 'secondary sequence' of a protein -✓✓The way in which the primary
structure of a polypeptide chain folds e.g. alpha helix or beta pleated sheets. shape is
held by H bonds.
• what is meant by 'tertiary sequence' of a protein -✓✓This is the overall 3-D structure of
the protein.
The shape of the protein is held together by H bonds and ionic bonds and disulfide
bridges.
• what is meant by 'quaternary sequence' of a protein -✓✓If a protein is made up of
several polypeptide chains that are linked in various ways, the way they are arranged is
called the quaternary structure.
• Biuret is made up of... -✓✓equal volumes and copper sulphate and sodium hydroxide
• what are fiberous proteins made up of? -✓✓made of long molecules arranged to form
fibres (e.g. in keratin). Several helices may be wound around each other to form very
strong fibres.
• what are globular proteins made up of? -✓✓made of chains folded into a compact
structure. One of the most important classes are the enzymes. Although these folds are
less regular than in a helix, they are highly specific and a particular protein will always
be folded in the same way.
and Answer | 100% Accurate | A+ Verified
• Benedict's test -✓✓Which food test is heated in a water bath?
• Sucrose -✓✓Which disaccharide is not a reducing sugar?
• Test for non-reducing sugars -✓✓Add acid. Neutralise. Add Benedicts. Heat.
• Hydrolysis -✓✓Reaction performed by dilute HCl in the non reducing sugar test.
• Glucose + fructose -✓✓During the non-reducing sugar test what is sucrose hydrolysed
into?
• Alpha -✓✓Which type of glucose makes up starch?
• amylose and amylopectin -✓✓Names of two types of starch
• Amylose -✓✓Coiled, compact form of starch. Stored easily.
• Amylopectin -✓✓Branched form of starch. More easily hydrolysed.
• surface area -✓✓Branched carbohydrates have a higher _____ for enzymes to work
on.
• Glycogen -✓✓Carbohydrate store in animals
• branched -✓✓Glycogen is....
• metabolic rate -✓✓Glycogen is more branched than amylopectin because animals
have a higher _____________
• osmotically inactive. -✓✓Starch is insoluble and therefore ....
• Beta -✓✓What type of glucose is cellulose made from?
• Alpha and beta glucose -✓✓H and OH swapped on Carbon 1.
• Fibrils -✓✓Cellulose forms long chains called...
• H bonds -✓✓Cellulose molecules are crosslinked by
• strength -✓✓Cross linking of cellulose molecules gives them...
, • Triglycerides -✓✓_______ are a good source of energy because they have a high ratio
of energy-storing carbon-hydrogen bonds
• what are the roles of lipids? -✓✓1. source of energy
2. waterproofing
3. insulation
4. protection
• how does the structure of phospholipids relate to their properties? -✓✓1. polar,
therefore will position itself to form a bilayer
2. the structure allows them to form glycolipids by combining with carbohydrates within
the cell-surface membrane. these are important in cell recognition.
• draw the structure of an amino acid -✓✓
• draw how a dipeptide forms -✓✓
• what is meant by 'primary sequence' of a protein -✓✓The unique sequence of amino
acids that make up a protein or polypeptide chain
• what is meant by 'secondary sequence' of a protein -✓✓The way in which the primary
structure of a polypeptide chain folds e.g. alpha helix or beta pleated sheets. shape is
held by H bonds.
• what is meant by 'tertiary sequence' of a protein -✓✓This is the overall 3-D structure of
the protein.
The shape of the protein is held together by H bonds and ionic bonds and disulfide
bridges.
• what is meant by 'quaternary sequence' of a protein -✓✓If a protein is made up of
several polypeptide chains that are linked in various ways, the way they are arranged is
called the quaternary structure.
• Biuret is made up of... -✓✓equal volumes and copper sulphate and sodium hydroxide
• what are fiberous proteins made up of? -✓✓made of long molecules arranged to form
fibres (e.g. in keratin). Several helices may be wound around each other to form very
strong fibres.
• what are globular proteins made up of? -✓✓made of chains folded into a compact
structure. One of the most important classes are the enzymes. Although these folds are
less regular than in a helix, they are highly specific and a particular protein will always
be folded in the same way.
