biological molecules Flashcards
proteins, lipids & carbohydrates
what kind of bond is present in proteins and how are these bonds formed?
2 amino acids undergo a condensation reaction (with the loss of a water molecule) forming a peptide bond
explain the primary, secondary, tertiary and quaternary structures of proteins
(ADD PIC)*****
PRIMARY - specific sequence of amino acids forming a polypeptide chain
SECONDARY - folding and coiling of polypeptide chain to form alpha helix and beta pleated sheets held by hydrogen bonds & COOH-NH2
TERTIARY - unique 3-dimensional structure with bonding between the R groups present (not stable conformation)
QUATERNARY - 2 or more polypeptides form a biologically functioning protein held together by ionic, covalent, hydrogen bonds and hydrophobic interaction
what is denaturation?
the loss of the 3 dimensional structure of protein. these bonds are broken or altered because of changes in the temperature or pH
what are the monomers of proteins?
amino acids
what are the monomers of lipids and how are these monomers formed?
saturated & unsaturated triglycerides formed by condensation reaction between 1 glycerol molecule & 3 fatty acids
what is the bond present in lipids?
ester bond
what is the difference between saturated and unsaturated fat?
saturated fat do not have double bonds (kinks) while unsaturated fat have double bonds (kinks)
what is a phospholipid and what is the difference between it and a triglyceride?
(ADD PIC)*****
a phospholipid has 2 fatty acids attached to a glycerol molecule and phosphate group
name the monosaccharides of carbohydrates
glucose, fructose, galactose
name the disaccharides of carbohydrates and what monosaccs they are made of
maltose (glucose + glucose), lactose (glucose + galactose), sucrose (glucose + fructose)
what is the bond present in carbohydrates and how is it formed?
monosaccharides undergo a condensation reaction to form a glycosidic bond
name the polysaccharides of carbohydrates
glycogen (in animals), starch & cellulose (in plants)
what are the monomers of carbohydrates?
monosaccharides