Professional Documents
Culture Documents
AS 2.1.2 Spec Notes Answers
AS 2.1.2 Spec Notes Answers
AS 2.1.2 Spec Notes Answers
Soluble in water ;
[Total 5 marks]
1
3. The diagram below shows the structure of a lipid molecule.
H O
H C O C
O
H C O C
O
H C O C
H
A B
(a) (i) Name the parts labelled A and B.
A glycerol / propan–1, 2,.3–triol;
B fatty acid(s) / fatty acid chain;
(2 marks)
(ii) Name this type of lipid.
triglyceride;
(1 mark)
(iii) Name the chemical reaction used to form the bonds between A and B.
condensation / esterification;
(1 mark)
(b) (i) State one function of this type of lipid in living organisms.
energy store / energy source / insulation / waterproofing / production of
metabolic water / buoyancy / protection;
(1 mark)
(ii) State one feature of the molecules of this type of lipid which makes them suitable
for the function you have given.
insoluble / non-polar / high energy value / poor heat conductor / low density /
less dense than water;
[points in (b)(ii) need to be correctly linked to the answer given in (b)(i)]
(1 mark)
[Total 6 marks]
4. (a) Maltose ; 1
(b) Disaccharide / reducing sugar ; 1
(c) Glycosidic (ignore qualifications, e.g. 1- 4) ; 1
2
(d) (i) Form plant cell walls / structural support in plants ; 1
(ii) Second mark depends on first, cannot get second mar
unless linked to a structural point.
5.
One role in living
Disaccharide Constituent Monomers
organisms
Glucose and galactose
6. (a)
Cellulose Glycogen
1. -glucose -glucose
2. 4 glycosidic bonds 1, 4 and 1, 6 glycosidic bonds
3. Unbranched / straight / linear Branched / compact / eq
3
(b)
Collagen Insulin
1. Fibrous Globular
2. Three (polypeptide) chains / triple Two (polypeptide) chains / eq
helix
3. Chains held together by hydrogen Chains held together by di-
bonds / chains not held together by sulphide bonds / eq
di-sulphide bonds
4. Large / about 1000 amino acids Small / 51 amino acids
OR length can be variable OR fixed / precise length
5. Repetitive / repeating sequence No repetitive sequence
6. Sequence of amino acids may vary Sequence of amino acids does not
between molecules vary between molecules
2
[4]
7. The statements in the table below refer to three polysaccharide molecules. If the statement is
correct, place a tick () in the appropriate box and if the statement is incorrect, place a cross ( x)
in the appropriate box.
P o ly m er o f – g lu co se ;
G ly co sid ic b o n d s p resen t ;
U n b ran ch ed ch ain s o n ly ;
8. Sequence / order ;
Peptide ;
Condensation / polymerisation ;
Hydrogen / H ;
(di)sulphide / covalent ; [accept sulphur]
R groups / side chains / sulphur / SH groups / thiol groups ;
[6]
4
9. (a) (Linear) sequence / order / arrangement / pattern of amino acids; 2
(b) Description of H bond / attraction between dipoles e.g + and – /
weak electrostatic bond
Between H and O;
In amine and carboxyl groups
Reference to the helix / secondary structure / - sheet/ – strand ;
(Bond between) R groups in coiling / tertiary stucture / 3D shape Max 3
(c) Long chain / long strand / fibrils / reference to linear molecule
Repeating sequence of amino acids;
Many parallel strands lie side by side /eq;
Reference to a helix / (pleated) sheet;
Collagen has triple helix; Max 3
[8]
10. Polypeptides are synthesised from amino acids. The diagram below shows the molecular
structure of an amino acid.
H H O
N C C
H R OH
(a) (i) In the space below, draw a molecular diagram to show how this amino acid reacts
with another amino acid to produce a dipeptide.
both amino acids drawn correctly / two residues correct;
removal of water shown correctly;
correct structure of dipeptide
(3 marks)
I. Name the type of reaction involved.
condensation / polymerisation;
(1 mark)
(b) State two functions of the R groups in a polypeptide chain.
(i) bonding / interactions within molecules / specific examples of bonds
.g. S S or H bonds;
(ii) forming active sites; ref to tertiary structure; interactions with
substrate / receptors; form receptors in membranes;
affect solubility; can act as buffers;
(2 marks)
[Total 6 marks]
5
11. H2O ;
(di)polar ;
Hydrogen / H ;
Solvent ;
(specific) heat capacity ;
[not latent heat capacity]
[5]
12. solvent ;
enter / diffuse into /eq ;
insoluble /osmotically inert / non-polar /eq ;
lipids / triglycerides / fats / oils ;
glycogen ;
plant ;
[6]