Biomolecules (VSAQs)

Botany-1 | 10. Biomolecules – VSAQs:
Welcome to VSAQs in Chapter 10: Biomolecules. This page includes the most important FAQs from previous exams. Each question is answered in a concise format to help you understand quickly and aim for top marks in your final exams.

Overview:

VSAQ-1: Give one example for each of amino acids, sugars, nucleotides, and fatty acids.

Amino Acid:Glycine is a simple amino acid found in proteins. Think of it as the building blocks of your muscles, similar to how bricks are used to build a house.

Sugar:Glucose is a common sugar. It’s like the sugar in fruits that gives you quick energy, much like how petrol fuels a car.

Nucleotide:Adenosine is an example of a nucleotide. It’s part of your DNA, which can be thought of as the instruction manual for your body, much like a recipe book for cooking.

Fatty Acid:Palmitic Acid is a type of fatty acid found in foods like butter and palm oil. It’s like the fat you see in butter that gives it a smooth texture.

VSAQ-2: Explain the zwitterionic form of an amino acid.

A zwitterionic form of an amino acid means it has both a positive charge and a negative charge at the same time.

Amino Group (Basic): The amino acid has an amino group (-NH2) that can accept a proton (H+), acting like a magnet that attracts a positive charge.
Carboxyl Group (Acidic): It also has a carboxyl group (-COOH) that can donate a proton (H+), similar to a battery that can give away its energy.

This makes the amino acid dipolar (two poles) – one end is positive and the other is negative, like a battery with a positive and negative end.

VSAQ-3: What constituents of DNA are linked by a glycosidic bond?

In DNA, the glycosidic bond connects a nitrogenous base (like adenine, thymine, guanine, or cytosine) to a sugar (deoxyribose). Imagine it as a link between two pieces of a jigsaw puzzle, connecting the base to the sugar, forming part of the DNA strand.

VSAQ-4: Glycine and Alanine are different with respect to one substituent on the α-carbon. What are the other common substituent groups?

Both Glycine and Alanine share these common groups attached to their α-carbon:

Hydrogen (H): Both have a hydrogen atom attached, like a small dot on a map showing a common point.
Carboxyl Group (COOH): This group makes them amino acids, providing acidity, like adding lemon juice to a dish to give it a tangy taste.
Amino Group (NH2): This group gives them basic properties, like adding a bit of baking soda to neutralize acidity in a recipe.

The difference between Glycine and Alanine is that Glycine has just a hydrogen as its side chain, while Alanine has a methyl group (CH3) as its side chain.

VSAQ-5: Starch, Cellulose, Glycogen, Chitin are polysaccharides found among the following. Choose the one appropriate and write against each.

Cotton Fiber:

Let’s explore how different polysaccharides are linked to various materials in our daily lives. When you think of cotton fiber, you can imagine the soft, fluffy material we use in clothes. The key ingredient in cotton fiber is cellulose, a polysaccharide that provides structure and strength. It’s like the natural fabric that holds the threads together.

Exoskeleton of Cockroach:

Moving on to the exoskeleton of a cockroach, we find chitin at work. This tough polysaccharide forms the hard, protective outer shell of cockroaches and other insects, much like a suit of armor. Chitin is what makes these creatures resilient and able to survive in different environments.

Liver:

In our own bodies, particularly in the liver, glycogen plays a crucial role. The liver stores excess glucose in the form of glycogen, which acts as a readily available energy reserve. It’s similar to how a battery stores energy, ready to power the body when needed.

Peeled Potato:

Finally, when you peel a potato, you’re uncovering a source of starch. Potatoes store energy in the form of starch, which is a polysaccharide made of glucose units. This starch is what gives potatoes their ability to thicken soups and sauces in cooking, making them a versatile ingredient in many dishes.

VSAQ-6: Select an appropriate chemical bond among ester bond, glycosidic bond, peptide bond, and hydrogen bond and write against each of the following.

Polysaccharide:

When we look at different substances, the types of chemical bonds that hold them together tell us a lot about their structure and function. In the case of polysaccharides like starch and cellulose, the bond that holds the sugar molecules together is called a glycosidic bond. Think of it as the glue that connects the individual sugars, forming long chains that make up these complex carbohydrates.

Protein:

When it comes to proteins, the building blocks are amino acids, and these are linked by peptide bonds. Imagine these bonds as the links in a chain, holding the amino acids together to create long protein chains. These chains fold and twist into specific shapes, allowing proteins to perform a wide range of functions in the body.

Fat:

Fats, or triglycerides, are formed when glycerol and fatty acids join together through ester bonds. These bonds are like the connections in a puzzle, fitting the fatty acid pieces together with glycerol to create fat molecules. Fats are essential for storing energy and insulating our bodies.

Water:

Lastly, water molecules are connected by hydrogen bonds. These bonds are relatively weak but crucial in giving water its unique properties, such as surface tension, which allows water droplets to form and stick together. It’s as if these bonds are the invisible hands that hold water molecules close to each other, creating the familiar behavior of water we see every day.