BioChemistry Flashcards
The macromolecules
- Proteins, lipids, carbs, nucleic acids.
- All polymers made up of monomers
Dehydration Synthesis
Subunits added together by removal of water
+ enzymes
Hydrolysis
Subunits removed by adding water (+ enzymes)
Carbohydrates
- CH2O
- Common food source
- Storage form of food source
- Structural importance
Monosaccharides
- Simple sugars
- Subunits of carbs
- can exist in linear form, but mostly rings
- Classified by how many C atoms
- Common 5-C: ribose and deoxyribose
- Common 6-C: glucose, fructose, galactose
Disaccharides
.-Two covalently bonded monosaccharides
-Common: sucrose and lactose
Polysaccharides
- Composed of multiple monosaccharides
- Common: glycogen and cellulose
Proteins
- Make up 50% of dry weight of cell
- Enzymes, movement, carriers, transporters
- Composed of amino acids
Amino acids
- 20 AA’s, but bacteria use 22
- Sides chains give each their own properties
- Have amino group, carboxyl group and side chain
Peptide Bonds
- AA’s connected by peptide bonds
- Covalent bond
- Formed by dehydration synthesis
- Proteins always made starting at the amino end
Primary Structure
-Sequence of AA’s
Secondary Structure
- Folding arrangement of the polypeptide chains
- a-helix
- B-sheet
Tertiary Structure
- Folding of secondary in specific shape
- globular and fibrous are most common
Quaternary Structure
- The level of arrangement
- Tertiary structures interacting
Nucleic Acids
- Polymers of nucleotides connected by phosphodiester bond
- DNA and RNA
Nucleotides
- P group, sugar, nitrogenous base
- the nitrogenous base is what differs
- pyrimidines: C, U, T (one ring)
- purines: A, G (two rings)
Central Dogma
- The process by which the instructions in DNA are converted into a functional product.
- Nucleus, mRNA, tRNA, rRNA, protein
- Proposed by Francis Crick
Lipids
-Three kinds: true fats, phospholipids, steroids
True Fats
- FA connected (hydrophobic) to glycerol (hydrophilic)
- Long chain of hydrocarbons (CH) connected to organic acid (COOH)
- Monoglycerides: one FA
- Diglycerides: two FA
- Triglycerides (TAG): three FA
Saturated fats
- Single bonds in FA chain
- solid at room temperature due to tight packing
Unsaturated fats
- Double bonds in FA chain
- not as many H
- liquid at room temperature due to less packing
- Named by location of double bond using omega and number of carbon first bond is.
Phospholipids
- One FA tail is replaced with P group, which carries a negative charge.
- Polar head, P group, FA chain