Biological Molecules, Exam Questions Flashcards.

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  • Created by: frishta15
  • Created on: 20-07-17 09:41
Describe how the structures of Starch molecules are related to their functions.
Starch:Helical structure thus compact. Large molecule/ insoluble thus osmotically inactive. Branched thus glucose readily accessed/ released for respiration.Large (molecule) so cannot leave cell/cross cell-surface membrane.
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Describe how the structures of Cellulose molecules are related to their functions.
Cellulose: Long straight, unbranched chains o B-Glucose, joined by hydrogen bonding to form micro/macrofibrils thus providing rigidity and strength.
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Bacteria produce enzymes which cause food to decay. Explain how vinegar, which is acidic, can prevent the action of bacterial enzymes in some preserved foods.
(bacterial) active site/enzymes/proteins denatured / tertiary 3D structure disrupted/changed; (ionic) bonds broken; No enzyme-complex formed as the substrate no longer fits.
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Explain how the shape of an enzyme molecule is related to its function.
specific 3D tertiary structure/shape; substrate complementary shape;substrate (can bind) to active site/ can fit into each active site.
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Explain the effect of the non-competitive inhibitor.
inhibitor attaches to enzyme away from the active site; changes shape of active site; prevents formation of enzyme-substrate complex;
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Describe a biochemical test to find out if the solution collected from the apparatus contains the products.
heat with Benedict’s solution (disqualify if HCl added); orange/brown/brick red/green/yellow colour or precipitate;
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Describe a biochemical test to find out if the solution collected from the apparatus contains
biuret test / NaOH + CuSO4; purple / violet / lilac / mauve;
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Explain how raising the temperature to 35 °C affects carbohydrase activity;
increase in temperature increases kinetic energy;increases collisions (between enzyme/active site and substrate)/ increases formation of enzyme/substrate complexes;increases rate of breakdown of starch /rate of reaction/carbohydrase activit
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Other cards in this set

Card 2

Front

Describe how the structures of Cellulose molecules are related to their functions.

Back

Cellulose: Long straight, unbranched chains o B-Glucose, joined by hydrogen bonding to form micro/macrofibrils thus providing rigidity and strength.

Card 3

Front

Bacteria produce enzymes which cause food to decay. Explain how vinegar, which is acidic, can prevent the action of bacterial enzymes in some preserved foods.

Back

Preview of the front of card 3

Card 4

Front

Explain how the shape of an enzyme molecule is related to its function.

Back

Preview of the front of card 4

Card 5

Front

Explain the effect of the non-competitive inhibitor.

Back

Preview of the front of card 5
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