Mg2 Unit 9 Study Guide
Lesson 1
Key Questions
1. Mg2+ has 10 electrons
2. Given that the half life of the radioisotope carbon -14 is 5730 years, it would not be useful in dating bones that are over a million years old. After 40 000 years of age less than 1% of the 14C is left in the bone and thus it is not useful for determining the exact age beyond that.
3. Hydrolysis - A chemical reaction where a chemical is broken down by a reaction with water. Hydrolysis is important for the digestion of food, making it biologically important.
1. Condensation - The opposite of hydrolysis, when two molecules form one. In most biochemical reactions water is produced when the molecules join. Condensation reactions are used to build muscle tissue making them biologically important.
2. Oxidation and …show more content…
Reduction (Redox) - An electron transfer between two substances where they both lose and gain electrons. It is used for cellular respiration making it biologically important.
3. Neutralization - The reaction of an acid and a base to produce water and a salt. It is used to maintain an optimal pH of around 7.4 in the human body making it biologically important.
4. a) Oxygen, Hydrogen, Carbon
b) 6
Lesson 2
Key Questions
5.
Muscle cells require more mitochondria than fat cells because muscle cells are constantly using energy, where as fat cells store energy until it is needed. Mitochondria organelles produce energy.
6. a) Active transport requires energy to operate. Diffusion is passive transport and does not require energy.
b) Active transport moves molecules up the concentration gradient, low to high concentration. Diffusion goes down the concentration gradient, high to low concentration.
7. Receptor-mediated endocytosis unlike Phagocytosis can aquire bulk quantities of specific substances, It can also recognize and bind molecules before they are engulfed. Phagocytosis only engulfs large, solid particles.
8. The phospholipid bilayer has a hydrophylic exterior and a hydrophobic interior, it does not allow polar charged molecules to pass through but it does allow small uncharged molecules to pass through. There are proteins and cholesterol in the membrane. Since it is semi-fluid at low temperatures cholesterol can keep the phospholipids apart, where at higher temperatures it brings the phospholipids together, stabilizing the
membrane.
9. a) The problem being investigated is whether a carrot is hypertonic or hypotonic when put in pure distilled water and/or in a salt solution.
b) Beaker A contained the distilled water, because the osmometer rose in level, where as in beaker B the osmometer decreased in level. In beaker A the carrot was hypotonic to the water and water moved by osmosis into the carrot causing it to swell up. In beaker B the carrot was hypertonic to the water and the water left the carrot causing it to shrivel up.
10. Salt water is hypertonic to the cells, because of the lower concentrations of solute outside compared to the inside of the cell, through osmosis, water is "pulled" out of the gum tissue to make fluid in mouth isotonic. This reduces the intracellular fluid and thus reduces the swelling of the gums.
Lesson 3
Key Questions
11.
a) Carbohydrates i) Monomer(s) Monosaccharides, Oligosaccharides, Polysaccharides ii) Functional groups Aldoses and ketoses iii) Linkage type Glycosidic iv) Primary function Building material for energy, cell identification and communication
b) Proteins i) Monomer(s) Amino acids ii) Functional groups An amino group (NH2), carboxylic acids (COOH) and a radical group (R) iii) Linkage type Peptide bond iv) Primary function Almost everything cells do
c) Lipids i) monomer(s) Triglycerides ii) Functional groups fatty acids and glycerol iii) Linkage type Ester iv) Primary function Energy storage, physical and thermal insulation, key components in cell membranes, raw materials for the synthesis of hormones
d) Nucleic acids i) Monomer Nucleotide ii) Functional groups Phosphate iii) Linkage type Phosphodiester iv) Primary function DNA, RNA, ATP and nucleotide coenzymes
12.
13.
a) I would perform the following tests: Benedict's reagent, Iodine, Sudan IV Indicator and Biuret's reagent. I would use these tests on a sample of chocolate milk and also on a sample of water as a control sample.
b) I would expect to see the following:
Sample | Benedict's Reagent | Iodine (Lugol's solution) | Sudan IV Indicator | Biuret's Reagent | Chocolate Milk | Red | yellow | Red | Purple | Water | blue | yellow | clear | blue |
Chocolate Milk: Should test positive for simple sugars and Benedict's reagent should change colour Should test negative for starch, so Lugol's solution should not change colour Should test positive for lipids (fats), so Sudan IV indicator should change colour Should test positive for proteins, so Biuret's reagent should change colour
Water: Should test negative for simple sugars and Benedict's reagent should not change colour Should test negative for starch, so Lugol's solution should not change colour Should test negative for lipids (fats), so Sudan IV indicator should not change colour Should test negative for proteins, so Biuret's reagent should not change colour
Lesson 4
Key Questions
14. Enzymes lower the activation energy require for a reaction to occur. They attach to the reactants and position them so they are in an optimal to separate or make chemical bonds. The reactants attach to sites on the enzymes called “active sites”. The active site is fit perfectly to the substrate, and no other. When the substrate attaches to the enzymes, the active site begins to change shape. It does so until the substrate is completely bound. This is called “induced fit”. Once completely bound and optimally positioned, it can then form or break chemical bonds, thus splitting apart a molecule into two parts. It can also bind two molecules into one.
15. a) Depending on their function most enzymes work best at a neutral pH of 7 whereas others are only active in an acidic pH (3-4). Pepsin is found in the stomach and works best around pH 2, where amylase is found in the mouth and works best around pH 5. b) When substrate concentration increases, enzymes activity also increases. With an increased amount of substrate there is more possibility for successful enzyme and substrate molecule collision.
16. a) Optimal Temperature: a. Enzyme A = 37°C b. Enzyme B = 4°C, 20°C, 37°C, 45°C, 80°C c. Enzyme C = 20°C
b) Optimal pH: d. Enzyme A = 4 e. Enzyme B = 7 f. Enzyme C = 1, 4, 7, 10, 13
17. Using enzymes in food can improve its appearance and texture, its nutritional value, and flavour.
Key Questions
1. Mg2+ has 10 electrons
2. Given that the half life of the radioisotope carbon -14 is 5730 years, it would not be useful in dating bones that are over a million years old. After 40 000 years of age less than 1% of the 14C is left in the bone and thus it is not useful for determining the exact age beyond that.
3. Hydrolysis - A chemical reaction where a chemical is broken down by a reaction with water. Hydrolysis is important for the digestion of food, making it biologically important.
1. Condensation - The opposite of hydrolysis, when two molecules form one. In most biochemical reactions water is produced when the molecules join. Condensation reactions are used to build muscle tissue making them biologically important.
2. Oxidation and …show more content…
Reduction (Redox) - An electron transfer between two substances where they both lose and gain electrons. It is used for cellular respiration making it biologically important.
3. Neutralization - The reaction of an acid and a base to produce water and a salt. It is used to maintain an optimal pH of around 7.4 in the human body making it biologically important.
4. a) Oxygen, Hydrogen, Carbon
b) 6
Lesson 2
Key Questions
5.
Muscle cells require more mitochondria than fat cells because muscle cells are constantly using energy, where as fat cells store energy until it is needed. Mitochondria organelles produce energy.
6. a) Active transport requires energy to operate. Diffusion is passive transport and does not require energy.
b) Active transport moves molecules up the concentration gradient, low to high concentration. Diffusion goes down the concentration gradient, high to low concentration.
7. Receptor-mediated endocytosis unlike Phagocytosis can aquire bulk quantities of specific substances, It can also recognize and bind molecules before they are engulfed. Phagocytosis only engulfs large, solid particles.
8. The phospholipid bilayer has a hydrophylic exterior and a hydrophobic interior, it does not allow polar charged molecules to pass through but it does allow small uncharged molecules to pass through. There are proteins and cholesterol in the membrane. Since it is semi-fluid at low temperatures cholesterol can keep the phospholipids apart, where at higher temperatures it brings the phospholipids together, stabilizing the
membrane.
9. a) The problem being investigated is whether a carrot is hypertonic or hypotonic when put in pure distilled water and/or in a salt solution.
b) Beaker A contained the distilled water, because the osmometer rose in level, where as in beaker B the osmometer decreased in level. In beaker A the carrot was hypotonic to the water and water moved by osmosis into the carrot causing it to swell up. In beaker B the carrot was hypertonic to the water and the water left the carrot causing it to shrivel up.
10. Salt water is hypertonic to the cells, because of the lower concentrations of solute outside compared to the inside of the cell, through osmosis, water is "pulled" out of the gum tissue to make fluid in mouth isotonic. This reduces the intracellular fluid and thus reduces the swelling of the gums.
Lesson 3
Key Questions
11.
a) Carbohydrates i) Monomer(s) Monosaccharides, Oligosaccharides, Polysaccharides ii) Functional groups Aldoses and ketoses iii) Linkage type Glycosidic iv) Primary function Building material for energy, cell identification and communication
b) Proteins i) Monomer(s) Amino acids ii) Functional groups An amino group (NH2), carboxylic acids (COOH) and a radical group (R) iii) Linkage type Peptide bond iv) Primary function Almost everything cells do
c) Lipids i) monomer(s) Triglycerides ii) Functional groups fatty acids and glycerol iii) Linkage type Ester iv) Primary function Energy storage, physical and thermal insulation, key components in cell membranes, raw materials for the synthesis of hormones
d) Nucleic acids i) Monomer Nucleotide ii) Functional groups Phosphate iii) Linkage type Phosphodiester iv) Primary function DNA, RNA, ATP and nucleotide coenzymes
12.
13.
a) I would perform the following tests: Benedict's reagent, Iodine, Sudan IV Indicator and Biuret's reagent. I would use these tests on a sample of chocolate milk and also on a sample of water as a control sample.
b) I would expect to see the following:
Sample | Benedict's Reagent | Iodine (Lugol's solution) | Sudan IV Indicator | Biuret's Reagent | Chocolate Milk | Red | yellow | Red | Purple | Water | blue | yellow | clear | blue |
Chocolate Milk: Should test positive for simple sugars and Benedict's reagent should change colour Should test negative for starch, so Lugol's solution should not change colour Should test positive for lipids (fats), so Sudan IV indicator should change colour Should test positive for proteins, so Biuret's reagent should change colour
Water: Should test negative for simple sugars and Benedict's reagent should not change colour Should test negative for starch, so Lugol's solution should not change colour Should test negative for lipids (fats), so Sudan IV indicator should not change colour Should test negative for proteins, so Biuret's reagent should not change colour
Lesson 4
Key Questions
14. Enzymes lower the activation energy require for a reaction to occur. They attach to the reactants and position them so they are in an optimal to separate or make chemical bonds. The reactants attach to sites on the enzymes called “active sites”. The active site is fit perfectly to the substrate, and no other. When the substrate attaches to the enzymes, the active site begins to change shape. It does so until the substrate is completely bound. This is called “induced fit”. Once completely bound and optimally positioned, it can then form or break chemical bonds, thus splitting apart a molecule into two parts. It can also bind two molecules into one.
15. a) Depending on their function most enzymes work best at a neutral pH of 7 whereas others are only active in an acidic pH (3-4). Pepsin is found in the stomach and works best around pH 2, where amylase is found in the mouth and works best around pH 5. b) When substrate concentration increases, enzymes activity also increases. With an increased amount of substrate there is more possibility for successful enzyme and substrate molecule collision.
16. a) Optimal Temperature: a. Enzyme A = 37°C b. Enzyme B = 4°C, 20°C, 37°C, 45°C, 80°C c. Enzyme C = 20°C
b) Optimal pH: d. Enzyme A = 4 e. Enzyme B = 7 f. Enzyme C = 1, 4, 7, 10, 13
17. Using enzymes in food can improve its appearance and texture, its nutritional value, and flavour.