Biomolecules

Lipids

Proteins

Carbohydrates

Water (H₂O)

Polymer

Macromolecule

Monosaccharide

Secondary

Tertiary

Primary

Made up of Water-Insoluble, Organic Molecules Called Fatty Acids

Quarternary

Water as a solvent

Polysaccharide

Water as a transport medium

Disaccharide

Peptide bond

High specific heat capacity

Monomer

large and complex molecules that are formed due to polymerisation of smaller monomers

sugar molecule consisting of two
monosaccharides

polymer whose subunits are monosaccharides

High latent heat of vapourisation

molecule consisting a single sugar unit (the simplest form of carbohydrate) and cannot be hydrolised further.

When two amino acids join together and one loses -OH group while other loses a hydrogen atom

amino acid

Consists of : COOH, NH2, C, H, R group

Glucose

refers to the sequence of amino acids in the polypeptide chain.

Water as a reactant

High surface tension and cohesion

Tertiary structure is the three-dimensional shape of the protein determined by regions stabilized by interactions between the side chains.

Galactose

Fructose

Density and freezing properties

All Monosaccharides are reducing sugars

joined together by 1,6 or 1,4 glycosidic bond

joined together by glycosidic bonds.

condensation reacition

Triglycerides

glycosidic bonds

simple molecule which is used as a basic
building block for the synthesis of a polymer

monosaccharides,

Maltose

Types of tertiary structures

polypeptide

Contains a Carboxyl Group (-COOH)

made up of many amino acids linked together by peptide bonds

a giant molecule made from monomers through condensation reactions

Globular

Most dense at 4 °C

Hydrolysis reactions

4200 J/kg°C

Water molecules are attracted to the ions and polar molecules and therefore collect around and separate them.

Water is the transport medium in the blood, in the lymphatic, excretory and digestive systems of animals, and in the vascular tissues of plants.

Fibrous

Hydrogen bonds are strong. A lot of energy is required to break the hydrogen bonds and vaporise.

Creates a water column

Membrane

polysaccharides

Saturated Fatty Acids

proteins

Contains only Single Bonds between the Carbon Atoms in its Tail

Bonds

Lactose

Unsaturated Fatty Acids

Hydrophobic interactions

Contains Double Bonds between the Carbon Atoms in its Tail

Sucrose

The only disaccharide which is a reducing sugar

ribosomes are the sites where amino acids are joined together to form polypeptides

Ionic bonds

Hydrogen bonds

reaction controlled by enzymes

polysaccharides

Dipole-dipole interactions

Not reducing sugar

Disulfide bridges

Phospholipids

Sucrose is transported in plants. It is insoluble

can be broken down by breaking the peptide bonds

nucleic acids

Examples: Fats and OIls

hydrolysis reaction

Secondary structure is comprised of regions stabilized by hydrogen bonds between atoms in the polypeptide backbone.

covalent bonds formed due to a condensation reaction (removal of water molecule in order to form polysaccharides and disaccharides

Types of secondary structures

α-helices

β-pleated sheets

glycosidic bond can be broken down by hydrolysis

Glycerol linked with Three Fatty Acids

Linked by Ester Bonding

Hydrophobic

Often Used by Animals as an Energy Store

Hydrogen bonds

Water has two hydrogen atoms which have ∂+ charge and two lone pairs which have ∂-.

Hydrophilic Head Containing Hydrophilic Phosphate Group, and two Hydrophobic Fatty Acid Tails

Bonds

Hydrogen bonds

They form between the partially negative oxygen atom and the partially positive nitrogen atom.

Starch

Held by peptide bond

is made up of two components with a 1,4 glycosidic bonds

three-dimensional arrangement of two or more polypeptides, or of a polypeptide and a non-protein component such as haem, in a protein molecule.

Amylopectin

Amylose

Types of bonds

branched in structure

This structure causes their heads to be Hydrophilic but their tails to be Hydrophobic

helical in shape and more compact

Large use in the construction of Cell Membranes

Testing for Lipids

Emulsion Test

Mix the substance with ethanol, and pour into water. If lipid is present, it will go from being transparent to forming a Cloudy, White Emulsion.

Glycogen

Cellulose

used for the storage of energy in animal cells

usually soluble, water molecules cluster around their outward-pointing hydrophilic R groups

Hydrogen bonds

made from α glucose molecules with a 1,6 glycosidic bonds

Least dense at 0 °C

Van der Waals forces

curl up so that their non-polar, hydrophobic R groups point into the centre of the molecule, away from their watery surroundings

found in the cell wall of plant cells and is made from βglucose units with 1,4 glycosidic bonds.

Peptidoglycan(murein

Causes a 'kink' (a bend) in the otherwise straight fatty acid tail

In ice, there is a three-dimensional hydrogen-bonded network of water molecules. This produces a rigid lattice in which each oxygen atom is surrounded by a tetrahedron of hydrogen atoms. This arrangement is due to the relatively long hydrogen bonds which allows the water molecules to be slightly further apart than in the liquid.

important in holding it in its correct three-dimensional shape

Found in prokaryotes

important in maintaining its solubility

hydrogen bonds between parrallel cellulose molecules to form bundles called microfibrils

Parts also linked by Ester Bonds

structural role

Fibres increase tensile strength to withstand osmotic pressure; plant rigid

insoluble

example: collagen

The changes in the water's density causes currents.

Testing for proteins

less folded and forms long strands

Biuret test

This helps maintain circulation of nutrients in the ocean.

Biuret reagent is made up of NaOH and KOH

The biuret test measures peptide bonds in a sample. Copper (II) is able to form a complex with the peptide bonds in an alkaline solution. Once this complex has been formed, the solution turns from a blue color to a purple color.

Stable and inert

Add the biuret reagent into a sample of food.

Oxygen and hydrogen is a polar molecule

Positive result: Mauve/Purple color

The hydrogen bonds in water exert a significant downward force at the surface of the liquid. This causes the surface tension of water to be higher than for most liquids.

Pentose sugars

Photosynthesis

Ice floats
on liquid water and insulates the water under it.

The hydrogen bonds that make water molecules stick to each other must be broken to allow free movement. This explains why more energy is needed to raise the temperature of 1 kg of water by 1 °C.

6CO₂ + 6H₂O → C₆H₁₂O₆ + 6O₂

Hydrolysis is the mechanism by which large molecules are broken down to smaller molecules using water molecules, as in digestion

Nucleic Acids

RNA (Ribonucleic Acid)

Nucleotides: A, U, G, C

Single stranded

mRNA, tRNA, rRNA

mRNA is for protein translation

rRNA is an RNA in a ribosome

tRNA to decode mRNA sequence and assign a specific protein for each codon

DNA (Deoxyribonucleic Acid)

Helical shape

Double stranded

Nucleotides: A, T, G, C

Components function in cell division, chromosome synthesis

amino acids

nucleic acids

Deoxyribose

Ribose

Nucleotides

Purine

Pyrimidine

Thymine

Cytosine

Guanine

Adenine

Uracil

Sugar-phosphate backbone

Phosphate group

Base pairing

A—T

G—C

A—U

2 hydrogen bonds

3 hydrogen bonds

2 hydrogen bonds

PO₄³⁻

Pentose sugars

Deoxyribose (in DNA)

Ribose (in RNA)