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Option B — Biochemistry – 11 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX 7. The structures of the

Option B — Biochemistry

– 11 –

Option B — Biochemistry – 11 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX 7. The structures of the amino

M 17 /4/CHEMI/SP3/ENG/TZ2/XX

7. The structures of the amino acids cysteine, glutamine and lysine are given in section 33 of the data booklet.

(a)

Deduce the structural formula of the dipeptide Cys-Lys.

[2]

(b)

Identify the type of bond between two cysteine residues in the tertiary structure of a protein.

[1]

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(c)

Deduce the structural formula of the predominant form of cysteine at pH 1.0.

[1]

(d)

A mixture of the three amino acids, cysteine, glutamine and lysine, was placed in the centre of a square plate covered in polyacrylamide gel. The gel was saturated with a buffer solution of pH 6.0. Electrodes were connected to opposite sides of the gel and a potential difference was applied.

Sketch lines on the diagram to show the relative positions of the three amino acids after electrophoresis.

[2]

− + original mixture
+
original mixture

(Option B continues on the following page)

acids after electrophoresis. [2] − + original mixture (Option B continues on the following page) 24EP11

24EP11

Turn over

acids after electrophoresis. [2] − + original mixture (Option B continues on the following page) 24EP11
(Option B continued) – 12 – M 17 /4/CHEMI/SP3/ ENG /TZ2/XX 8. Sunfower oil contains

(Option B continued)

– 12 –

(Option B continued) – 12 – M 17 /4/CHEMI/SP3/ ENG /TZ2/XX 8. Sunfower oil contains stearic,

M 17 /4/CHEMI/SP3/ ENG /TZ2/XX

8. Sunfower oil contains stearic, oleic and linoleic fatty acids. The structural formulas of these acids are given in section 34 of the data booklet.

(a)

 

Explain which one of these fatty acids has the highest boiling point.

 

[2]

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(b)

 

10.0 g of sunfower oil reacts completely with 123 cm 3 of 0.500 mol dm 3 iodine solution. Calculate the iodine number of sunfower oil to the nearest whole number.

 

[3]

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(Option B continues on the following page)

. . . . . . . . . . . . . . . (Option

24EP12

(Option B continued) – 13 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX 9. A chemical reaction occurs when

(Option B continued)

– 13 –

(Option B continued) – 13 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX 9. A chemical reaction occurs when a

M 17 /4/CHEMI/SP3/ENG/TZ2/XX

9. A chemical reaction occurs when a phospholipid is heated with excess sodium hydroxide.

O H 2 C O P O CH 2 − O HC O C C
O
H 2 C
O
P
O
CH 2
O
HC
O
C
C
H
1 7
3
1
O
H 2 C
O
C
C
H
1 7
3
1

O

CH 2 N + (CH 3 ) 3 NaOH
CH 2
N
+ (CH 3 ) 3
NaOH

(a) Glycerol is one product of the reaction. Identify the two other organic products.

[2]

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(b)

 

Identify the type of reaction which occurs.

 

[1]

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(Option B continues on the following page)

. . . . . . . . . . . . . (Option B continues

24EP13

Turn over

. . . . . . . . . . . . . (Option B continues
(Option B continued) – 14 – M 17 /4/CHEMI/SP3/ ENG /TZ2/XX 10. Monosaccharides can combine

(Option B continued)

– 14 –

(Option B continued) – 14 – M 17 /4/CHEMI/SP3/ ENG /TZ2/XX 10. Monosaccharides can combine to

M 17 /4/CHEMI/SP3/ ENG /TZ2/XX

10. Monosaccharides can combine to form disaccharides and polysaccharides.

 
H C O H C OH HO C H H C OH H C OH
H
C
O
H
C
OH
HO
C
H
H
C
OH
H
C
OH
CH 2 OH
straight chain glucose
 
CH 2 OH H H O H OH H OH OH H OH
CH 2 OH
H
H
O
H
OH
H
OH
OH
H OH
 
CH 2 OH OH O H OH H CH 2 OH
CH 2 OH
OH
O
H
OH
H
CH 2 OH
 
 

OH H

 
 

α-glucose

 

β-fructose

 

(a)

 

Identify the functional groups which are present in only one structure of glucose.

 

[2]

Only in straight chain form:

 

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Only in ring structure:

 

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(b)

 

Sucrose is a disaccharide formed from α-glucose and β-fructose. Deduce the structural formula of sucrose.

 

[1]

β -fructose. Deduce the structural formula of sucrose.   [1] (Option B continues on the following

(Option B continues on the following page)

β -fructose. Deduce the structural formula of sucrose.   [1] (Option B continues on the following

24EP14

– 15 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX (Option B, question 10 continued) (c) Starch is a

– 15 –

– 15 – M 17 /4/CHEMI/SP3/ENG/TZ2/XX (Option B, question 10 continued) (c) Starch is a constituent

M 17 /4/CHEMI/SP3/ENG/TZ2/XX

(Option B, question 10 continued)

(c) Starch is a constituent of many plastics. Suggest one reason for including starch in plastics.

[1]

 

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(d)

 

Suggest one of the challenges scientists face when scaling up the synthesis of a new compound.

 

[1]

 

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11.

Suggest, in terms of its structure, why vitamin D is fat-soluble using section 35 of the data booklet.

 

[1]

 

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End of Option B

. . . . . . . . . . . . . . . .

24EP15

Turn over

. . . . . . . . . . . . . . . .