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Bio 110 > Bio 110 Chapter 3 (3.1-3.7) > Flashcards

Bio 110 Chapter 3 (3.1-3.7) Flashcards

1
Q

enzyme that speeds up the digestion of lactose into smaller sugars that can be absorbed by cells in the intestine

A

lactase

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2
Q

most of the world’s population can’t digest lactose because they lack

A

lactase

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3
Q

Almost all the molecules a cell makes are composed of _______ bonded to ________ or to atoms of __________ _________.

A

carbon; another carbon; other elements.

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4
Q

Carbon-based molecules are called

A

organic compounds.

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5
Q

By sharing electrons, carbon can

A

covalently bond to 4 other atoms and branch in up to 4 directions.

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6
Q

One of the simplest organic compounds

A

Methane (CH4)

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7
Q

compounds composed of only carbon and hydrogen are called

A

hydrocarbons.

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8
Q

each of the four lines in the formula for methand represents

A

a pair of shared electrons.

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9
Q

A molecule’s shape often determines it’s

A

function.

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10
Q

carbon, with attached hydrogens, can bond together in chains of

A

various lengths.

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11
Q

the chain of carbon atoms in an organic molecule is called a

A

carbon skeleton

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12
Q

Carbon skeletons can

A

vary in length and can branched or unbranched, can have double bonds, or be arranged in rings.

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13
Q

compounds with the same formula but different structural arrangements are called

A

isomers. (butane and isobutane)

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14
Q

isomers can also result from different

A

spatial arrangement of the four partners bonded to a carbon atom.

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15
Q

The shapes of molecules result in unique

A

properties and diversity of the biological molecules.

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16
Q

An organic compound has unique properties that depend on

A

the size and shape of the molecule and the functional groups attached to it.

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17
Q

affects a biological molecule’s function in a characteristic way

A

functional group

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18
Q

functional groups are

A

polar

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19
Q

6 chemical groups that are important to the chemistry of life

A

5 Functional groups

methyl group

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20
Q

compounds containing functional groups are

A

hydrophilic and soluble in water

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21
Q

5 functional groups

A 
hydroxyl (-OH)
carbonyl (C=O)
carboxyl  (COOH) (O=C-OH) 
amino (NH2)
phosphate  (OPO3 2-)
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22
Q

methyl group

A

(CH3) a carbon bonded to 3 hydrogens.

non polar and not reactive.

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23
Q

compounds with methyl groups are called

A

methylated compounds, and affects gene expression when bonded to DNA. (i.e. testosterone vs. estradiol)

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24
Q

hydroxyl group

A

consists of a hydrogen bonded to an oxygen atom

make up alcohols.

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25
carbonyl group
a carbon linked by a double bond to an oxygen atom. Sugars contain a carbonyl and several hydroxyl groups.
26
carbonyl group at the end of a carbon chain
aldehyde
27
carbonyl group within a carbon chain
ketone
28
carboxyl group
a carbon double bonded to an oxygen and also bonded to a hydroxyl group.
29
carboxyl groups act as an
acid, by contributing and H+ to a solution, thus becoming ionized.
30
Compounds with carboxyl groups are called
carboxylic acids.
31
amino group
composed of a nitrogen bonded to 2 hydrogen atoms and the carbon skeleton.
32
amino groups act as an
base, by picking up H+ ions.
33
Organic compounds with an amino group are called
amines.
34
The building blocks of proteins are called amino acids because
they contain an amino and a carboxyl group.
35
phosphate group
consists of a phosphorus atom bonded to 4 oxygen atoms. typically called organic phosphates
36
usually attached to the carbon chain by one of it's oxygen atoms
phosphate group
37
phosphate groups are involved in
energy transfer (ATP)
38
CH3
methyl group
39
-OH
hydroxyl group
40
C=O
carbonyl group
41
OH-C=O or COOH (or O=C-O- when ionized)
carboxyl group
42
NH2
amino group
43
OPO3 2-
phosphate group
44
an example of similar compounds that differ only in functional group is
sex hormones, resulting in distinguishable features of males in females.
45
4 classes of molecules important to organisms
carbohydrates proteins lipids nucleic acids
46
macromolecues
carbohydrates, proteins and nucleic acids because they're big molecules.
47
small identical molecules joined together into chains
polymers
48
the building blocks of polymers
monomers.
49
monomers are linked together to form polymers through
dehydration reactions. (removal of a molecule of water)
50
polymers are broken apart by
hydrolysis (the addition of water)
51
most of the organic molecules in food are
in the form of polymers that are too large to enter the cell.
52
both dehydration reactions and hydrolysis require
enzymes
53
specialized macromolecules that speed up chemical reactions in the cells
enzymes
54
a cell makes a large number of polymers from a
small group of monomers
55
proteins are made up of
20 different amino acids based on the arrangement of monomers
56
DNA is built from just
4 kinds of nucleotides based on the arrangement of monomers.
57
the monomers used to make polymers are
universal
58
the small monomers are the same to all organisms, but variation
occurs when the larger molecules are formed.
59
range from small sugar molecules (monomers) to large polysaccharides
carbohydrates
60
carbohydrate monomers (single unit sugars) are
monosaccharides (honey, glucose and fructose)
61
monosaccharides can be hooked together to form
more complex sugars and polysaccharides
62
monosaccharides generally have molecular formulas that are
a multiple of CH2O
63
C6H12O6
glucose and fructose (isomers b/c carbonyl position varies)
64
monosaccharides have
3 to 7 carbons
65
5 carbon sugars
pentoses
66
6 carbon sugars
hexoses
67
in aqueous solutions many monosaccharides form
rings
68
monosaccharides are
the main fuels for cellular work and used as raw material to manufacture other organic molecules.
69
the ring diagram may be
abbrieviated by not showing the carbon atoms at the corners of the ring, and drawn with different thicknesses for the bonds, indicating that the ring is a relatively flat structure with attached atoms extending above and below it.
70
2 monosaccharides can bond to form a
disaccharide
71
the disaccharide sucrose is formed by
combining a glucose monomer and a fructose monomer.
72
the disaccharide maltose (also called malt sugar) is formed from
2 glucose monomers.
73
maltose is common in
germination seeds, is used to make beer, malted milk shakes and malted milk candy
74
sucrose is
transported in plant sap, and we extract it from sugarcane (stems) and sugar beets (roots).
75
a source of energy and raw material to all parts of a plant
sucrose
76
sodas or fruit drinks probably contain
high fructose corn syrup
77
fructose is
sweeter than glucose
78
to make HFCS
glucose atoms are rearranged to make fructose (since it's a isomer)
79
HFCS is about
55% fructose and 45% glucose
80
why use HFCS?
cheaper than sucrose and easier to mix
81
between 1980 to 2000 the incidence of obesity
doubled in the US
82
good health is promoted by
a diverse diet and exercise
83
polysaccharides are
macromolecules and polymers composed of thousands of monosaccharides.
84
polysaccharides may function as
storage molecules or structural compounds.
85
3 common types of polysaccharides:
starch, glycogen, and cellulose
86
starch is
a polysaccharide composed of glucose monomers used in plants for energy storage assembled in a helical shape
87
glycogen is
a polysaccharide composed of glucose monomers used by animals for energy storage more branched than starch, but also helical stored as granules in liver and muscle cells
88
cellulose is
a polymer of glucose (monomers are linked together in a different orientation) forms plant cell walls arranged in threads that are conjoined by hydrogen bonds not digested typically by animals insoluble fiber
89
chitin is
a polysaccharide used by insects and crustaceans to build an exoskeleton found in cell walls of fungi
90
polysaccharides are usually
hydrophilic
91
bath towels are made of cotton, which mostly
cellulose and therefore absorbent.

Bio 110 (3 decks)

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