Documentos de Académico
Documentos de Profesional
Documentos de Cultura
[1]
[1]
[1]
[1]
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Structured questions
9
i
-carbon / central carbon
R group /
side group
carboxyl
group
amino
group
ii
H2O
condensation
Peptide bond /
linkage
i
Level
Types of bond
Position of bonds
Effect of bond
formation
linear molecule,
determines the
sequence and number
of amino acids
Primary
structure
peptide /
covalent
Secondary
structure
hydrogen
Tertiary
structure
ionic
formed between R
groups / side chains
with COO and
NH3+ groups
hydrogen
formed between OH
groups, OH and
COOH groups, OH
and NH2 groups
disulphide
hydrophobic
Quaternary
structure
ionic
hydrogen
hydrophobic
disulphide
results in folding of
the protein to give
either an -helix or pleated molecule
results in the
polypeptide folding to
give a globular or 3D
structure
ii
[1]
[1]
10 a
[max 3]
[3]
ii
b
In the form of glucose, the OH on carbon 1 is on the same side of the ring as
carbon 6 / it is above the plane
[1]
i
Procedure and test reagents
Biuret Iodine in Ethanol
Boil with
solution potassium
Benedicts
dilute
iodide
and heat
acid and
neutralise
[tick]
[cross]
[cross]
[cross]
[cross]
reducing
sugar
[tick]
[tick]
[cross]
[cross]
[cross]
nonreducing
sugar
[cross]
[cross]
[cross]
[tick]
[cross]
starch
[cross]
[cross]
[tick]
[cross]
[cross]
protein
[cross]
[cross]
[cross]
[cross]
[tick]
lipid
Food
ii
45 correct [4]
3 correct [3]
2 correct [2]
1 correct [1]
[1]
11 a
Condensation reaction
iii
[1]
iv
[1]
[1]
b
Form of
glucose
Bonds
between
monomers
Features
of
molecule
Function
Starch
-glucose
Cellulose
-glucose
Glycogen
-glucose
amylose:
14;
amylopectin:
14 and
16
compact,
insoluble and
easily
hydrolysed to
glucose
14
14 and 16
straight chain,
with OH
projecting
outwards;
hydrogen bonding
between
molecules to form
fibrils
structural in
plants, cell wall
formation in
plants
Compact,
insoluble
molecule, easily
hydrolysed to
glucose
energy
storage
molecule in
plants
energy storage
in animals
Any 2 points [1]
[max 6]
Essay questions
12 a
[2]
[1]
[1]
[2]
ii
13 a
[1]
[1]
[1]
[1]
[2]
Features: compact; takes up little space; does not interfere with metabolic reactions
/ inert; insoluble; does not affect water potential of cell
[2]
ii
Starch
made up of -glucose
monomers
14 glycosidic bond
no rotation of monomer
units
spiral / helix; amylopectin
branches
no hydrogen bonding
between molecules
b
Cellulose
made up of -glucose
monomers
14 glycosidic bond
alternate units rotated 180o
linear / straight chain /
unbranched
hydrogen bonding between
molecules to form
microfibrils
Any 4 comparative
points [4]
[max 3]
[max 4]
14 a
ester linkage bond formed by
condensation of carboxyl and hydroxyl
groups
2 saturated fatty
acids (non-polar
tails)
provides OH groups,
forms nonpolar head of
molecule
Drawing [2]
4 labels [3]
b
phospholipid consists of a glycerol residue with two fatty acid tails and a
phosphate group
phosphate group is hydrophilic
the fatty acid tails are hydrophobic
5 points [3]
triglyceride consists of a glycerol residue with 3 fatty acids tails
34 points [2]
the molecule is nonpolar / hydrophobic
2 points [1]