What I reckon is that you should check your answers - then try the test again at a later date - keep going until you get all these questions right.
| Give an example of a monosaccharide | Glucose, Fructose (check notes for others) | ||||||||||||||||
| Give an example of a disaccharide | Maltose, Lactose, Sucrose (check notes for others) | ||||||||||||||||
| Give an example of a polysaccharide | Starch, Glycogen, Cellulose (check notes for others) | ||||||||||||||||
| How many carbon atoms are there in a glycerol molecule | 3 | ||||||||||||||||
| Which biological molecule has glycerol in its structure | lipid/phospholipid | ||||||||||||||||
| What's the name of the bonds that hold saccharide molecules together in carbohydrates | glycosidic | ||||||||||||||||
| What's the name of the bonds that hold amino acids together | peptide | ||||||||||||||||
| What type of chemical reaction occurs when two monosaccharides join to form a disaccharide | condensation | ||||||||||||||||
Which of these is an
atom:
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C | ||||||||||||||||
| What type of chemical reaction occurs when a triglyceride is broken into glycerol and fatty acid molecules. | hydrolysis | ||||||||||||||||
| In which molecule would you find ester bonds? | lipid | ||||||||||||||||
| What is the main additional element present in proteins but not carbohydrates or lipids | nitrogen | ||||||||||||||||
| Describe how you could perform a test to detect the presence of lipids | dissolve in ethanol - decant into water - cloudy emulsion = lipid present | ||||||||||||||||
| What level of protein structure determines the overall three dimensional shape of a polypeptide? | tertiary structure | ||||||||||||||||
| What feature do carbohydrates and proteins have in common that lipids do not have. | they can form polymers/long chain molecules | ||||||||||||||||
| Give one function of triglyceride fats in living organisms | energy storage (check notes for others) | ||||||||||||||||
| What is the name of the reagent used in the protein test? | Biuret | ||||||||||||||||
| How many carbon molecules are there in a molecule of glucose | 6 | ||||||||||||||||
| When seperating a mixture of amino acids using chromatography what properties of the amino acids cause them to seperate on the chromatography paper? | molecular size - solubility in the solvent | ||||||||||||||||
| The presence of what turns iodine blue/black? | starch | ||||||||||||||||
| How many micrometres in a millimetre | 1,000 | ||||||||||||||||
Give the main functions
of the following organelles:
|
|
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| What type of cells are bacteria | prokaryotes | ||||||||||||||||
| Give the advantages and disadvantages of using electron microscopes to view cells | EM gives greater resolution, specimen cannot be alive | ||||||||||||||||
| What are microvilli? | infoldings of the cell membrane that increase surface area | ||||||||||||||||
| Where does the construction of a polypeptide occur? | at the ribosome | ||||||||||||||||
| What might you find in a lysosome? | digestive enzymes | ||||||||||||||||
| What are the components of the fluid mosaic membrane | proteins + phospholipids | ||||||||||||||||
| Give two functions of proteins in membranes | transport, receptor, membrane bound enzyme | ||||||||||||||||
| If you were using centrifugation to seperate cell organelles from a mixture which organelles would you expect to sediment out first? | the nuclei | ||||||||||||||||
| Through which part of the membrane do things move by active transport? | the proteins | ||||||||||||||||
| What is meant by the term osmosis | the movement of water across a biological membrane from an area of less negative to an area of more negative water potential | ||||||||||||||||
| Give two differences and one similarity between facillitated diffusion and active transport | similarity
= both use proteins to cross membrane differences = active transport requires energy (ATP) facilitated diffusion does not, active transport is against the concentration gradient facilitated diffusion is with it. |
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| If a plant cell has a WP of -560 kPa and an OP of -600 kPa, what would its wall pressure be? | 40 kPa | ||||||||||||||||
| If a red blood cell bursts when placed in a solution of distilled water (WP=0) Why doesn't a plant cell? | because of it's cellulose cell wall | ||||||||||||||||
| Why do small animals like shrews have to have a high metobolic rate to keep warm. | because they have a large surface area to volume ratio therefore lose heat very easily | ||||||||||||||||
| What feature do specialised gas exchange surfaces share | large surface area, moist, thin (short diffusion distances), good vascular supply | ||||||||||||||||
| Why is it more difficult to ventilate gills than lungs | because water is more dense than air | ||||||||||||||||
| Which muscles are involved in inspiration in humans | the diaphragm and intercostal muscles | ||||||||||||||||
| What keeps the trachea open in humans? | cartilage | ||||||||||||||||
| Why do desert plants have less stomata than plants found in marshy areas? | because water is lost through stomata | ||||||||||||||||
| In humans what is the path of an oxygen molecules from the mouth to the alveoli | mouth - pharynx - larynx - trachea - bronchi - bronchiole - alveoli | ||||||||||||||||
| What is the main cause of expiration in humans? | elastic recoil of lung tissue | ||||||||||||||||
| What are the main gas exchange structures in bony fish? | the secondary lamellae of the gills | ||||||||||||||||
| Explain what happens to an enzyme molecule when it is denatured by high temperatures. | H-bonds between polypeptides broken, tertiary structure changed, shape of active site changed, therefore substrate no longer fits active site | ||||||||||||||||
| Why does an enzyme only speed up one (or at the most a few) different chemical reaction(s)? | because active site is a specific shape only one (a few) molecules can fit into it | ||||||||||||||||
| How do enzymes speed up the rate of chemical reactions | by lowering the activation energy required | ||||||||||||||||
| Describe the effect of increasing substrate concentration on the rate of an enzyme controlled reaction | as substrate concentration increases the rate of reaction increases | ||||||||||||||||
| Why would increasing the temperature from 15 to 25 degrees increase the rate of an enzyme controlled reaction | between 15 and 25 degrees the amount of kinetic energy increases therefore the number of successful collisions (between substrate and enzyme) per unit time increases | ||||||||||||||||
| Using you knowledge of enzyme structure explain how a non-competitive inhibitor works | it binds at a site other than the active site causing a change to the enzymes tertiary structure - therefore changing the shape of the active site so the substrate can no longer fit. | ||||||||||||||||