Biochem Flashcards
draw glucose galactose and fructose
draw sucrose, maltose, and lactose
sucrose: fructose + glucose
Maltose: glucose+ glucose
lactose: galactose + glucose
polysaccharadie/ oligosacchardie
-hundreds/thousands of repeating monosaccardesi
-broken down my brydrolyss for energy when needed
- in natural grains, takes longer to digest
- 2 types
- short chains of monmers most cases theyre chains of glucose
storage polysaccharadie
starch
- glucose polymer
- found in plants, roots fruits
- like banas
glycogen
- glucose polymer, extensively brankced
- in animals, (liver msucles) clsoe to wher eyou need quick energy
- liver breaks things down
amino acids (draw basic structure)
protein building block
dehydration reaction creates polypeptide
polypeptide
Peptides are short chains of amino acids linked by peptide bonds.
formed from dehydratio reaction
also proteins
protein
chain of amino acids
1 2 3 4 protein structure
primary
- sequence of a chain of amino acids, unfolded
secondary
- local folding of the polypeptide chain into a helices and b pleated sheets
tertiary
- three dimensional foling patterin of a rpotein due to side chain interactions
- ca helix + B pleasted sheets combination sometimes
quat
- protein cosnisting of mroe then one amino acid chain (hemoglobin)
- several chains
-complicated moelcuels
fats
- composed of smaller molecyels called glycerol and fatty acids
lipid
fat oils non polar, wax, steroids
-biololecules that dissolve in on-polar solid
- all NONPOLAR
- ususeful for energy storage, cellular structure (like membranes), insulation, and signaling.
phospholipid
hydrophobi
- has phosphate group head, fatty acid tail
- main component of cell membrane
-controls permeability of substances through membrane
triglyceride (be able to draw basic structure example)
- glycerorl backbone
- hydrophobic tail (fat)
- hydrophilic head (acid)
- ## inslatrion and energy storage (not very soluble)
fatty acid
long saturated/unsautyresd carbon cahirn terminating in carboxilic acid
glycerol backbone
- simple moelcule found in glycerol lipid
-deydrationr eaction attach 3 FA to 1 glycerol ester linkages
saturated fats
=BAD fats
- tightly packed, dense triglycerides
from animal fats, solid at room temp
-mono satutrated fats: one alkene bond
unsaturead fats
Good and Worst fats
- mostly derived from plants, liquid at room temp
- cis fats = good (salmon, anchovies, walnuts, corn oil, sunflower oil, Brazil nuts, and flax oil.)
-trans fats =worst (margarine, vegetable shortening, Vanaspati ghee, fried foods, and baked goods such as crackers, biscuits and pies)
- trans fat same structure as saturated fat but doubek bond makes it even harder to digest
lipids vs carbs
- simlialrities: good soruce fo energy, from plants
carbs
- polar
- quick easy simple source of energy (pirmarily used)
-mostly from plant
lipids
-non polar
- from vegatabels and animals
- slow dealyed source of ATP
- not broken down easily and mostly for storage, insulation, cell structure
what is an enzyme
- protein that acts as a catalyst for biological reactions
-lower activation energy
exergonic vs endergonic
- basically exo thermic and endo thermic reactions and graphs
substrate and steps to enzyme activity
-substance on which an enzyme acts
- enzyme structure complex that they act on SPECIFC substrates
- active sites on enzyme: where subrtate binds
steps
1. enzyme available with empty active sites
2. substrate binds to enzyme with induced fit
3. substrate is converted to products (dehydration reaction) like split sucrose
4. products (monosacchardies are relased
Lock and key enzyme model
- substrate fits into active site
- reaction intermediate is formed
induced fit enyme model
- active site ins influenced by presance of substrate
- CHANGES to accomodate it and form reaction intermediate
reaction intermidate:substrate + enzymes has decreased activation energy then reaction between reactants without catalyst
enzyme reaction intermediate
- products form
factors influencing activity
- temeprature:
-increase = increase Ek = increase collions = reaction rate
- to much of an increase can lead to denature of enzymes (cuz their proteins)
(look at graph) - Ph
- amino acods have acidic and basic parts
- if ph changes protein will react with acids/bases in surroundings
- so enzyme has to stay within oiptiam ph range or it denatures
- differnt enzymes = diffenrt optiamal ph - substrate concentration
- increase [subsrtate] = increase reaction rate
- reaction rate is limited by available active sites
- when all enzymes occupied, its saturated
(graph)
cofactors and coenzymes
cofactors
non-protein chemical required for pptimal enzyme activitu
-includes inorganic molecules (metal ions, viatmons) and coenzymes
coenzymes
- organic cofactor that hpld onto useulf reaction components
- possible components being held could be the enzyme, substrate or another cofactor
-
other factors influencing activity of enzymes (inhibition and cofactors)
- competeive inhibition
- substrate like moelule blocks enzymatic action on actual substrate - non compettive inhibition
- moleule binds enzyme, altering its shape and activtiyu (allosteric inhibition) - end product inhibition
- downstream product allosterically inhibits early enzyme activity (makes profuct to inhibit enzyme)
non metal ions:
- they can improe the function of a protein but if theire presnet in to high a concentrtaion tehy can dentaure it, because they habe charges
