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G12 Biology > Biological Molecules (Add. Mod 1-4) > Flashcards

Biological Molecules (Add. Mod 1-4) Flashcards

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1
Q

organisms are composed mostly of water and “organic” molecules

A

Biological Molecules

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2
Q

In chemistry: organic molecules = hydrocarbons
(chemical compounds with carbon and hydrogen, and a C-H bond; methane (CH4)

A

Biological Molecules

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3
Q

all organisms from smallest simplest bacteria to complex plants and animals consist largely of the same four types of organic molecules

A

Biological molecules

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4
Q

Small molecular subunit

A

Monomer

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5
Q

Examples of Carbohydrates

A

starchy, candy, sugary fruits, cereals, potatoes,
pasta and bread

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6
Q
  • provide energy, provide shape to certain cells,
    components of many antibiotics and
    coenzymes, and essential part of DNA
  • fast energy source for cells
A

Carbohydrates

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7
Q

Classification of Carbohydrates

A
  • monosaccharide
  • disaccharide
  • polysaccharide
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8
Q

5-6 carbon atoms (classification of carbs)

A

Monosaccharide

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9
Q

5-C atoms

A

RNA & deoxyribose, pentose sugar of DNA

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10
Q

Deoxy means —

A

Without oxygen

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11
Q

Examples of 6-C atoms (Hexose)

A

Glucose, Fructose (in fruit), galactose (in milk)

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12
Q

Same molecular formula but arranged differently

A

Isomers

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13
Q

Glucose in the blood

A

Blood sugar

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14
Q

2 hormones in mammals that regulate blood glucose levels

A

Insulin & glucagon

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15
Q

Pertains to high blood glucose

A

Diabetes

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16
Q

two linked monosaccharides in a chemical reaction called Dehydration Synthesis or Condensation Reaction

A

Disaccharide

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17
Q

Process of Dehydration Synthesis (basahin mo nalang)

A
  1. Each of the monomers has a hydrogen (H) and a hydroxyl (OH) group
  2. In the course of the reaction, hydrogen is removed from one monomer, and a hydroxyl group from the other
  3. The hydrogen and hydroxyl combine to form water, and a bond links the two monomers
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18
Q

Glucose + fructose =

A

Sucrose (table sugar)

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19
Q

Glucose + galactose =

A

Lactose (milk sugar)

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20
Q

Glucose + glucose =

A

Maltose (grain sugar)

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21
Q

Disaccharides are broken down in the stomach and intestines by —

A

Digestive enzymes through Hydrolysis (breaking with water)

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22
Q

hundreds or thousands of monosaccharide monomers

A

Polysaccharide

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23
Q

Examples of polysaccharide

A

Cellulose, starch, glycogen, chitin

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24
Q

act as storage molecules that readily break down into their glucose monomers when cells need a burst of energy)

A

Glycogen & Starch

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25
Q

Stored form of glucose in plants

A

Starch - amylose

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26
Q

Stored glucose in animals; liver and muscles

A

Glycogen

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27
Q

outer rigid wall called the cell wall made up of polysaccharide and the most common organic compound in nature that humans cannot digest

A

Cellulose

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28
Q

animals that chew their cud; horse, cows, carabaos and goats can digest cellulose and use it as energy (ang haba ng explanation daming cnabi)

A

Ruminants

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29
Q

cell walls of fungi, flexible exoskeleton of insects, spiders, and crustaceans; the 2nd most common polysaccharide in nature

A

Chitin

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30
Q

CHO, fatty acid + glycerol

A

Lipids

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31
Q

Hydrophobic and containes non-polar carbon-carbon & carbon-hydrogen bonds

A

Lipids

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32
Q

Contained energy of Lipids

A

9 food calories or 37 kJ of energy per gram

33
Q

Classification of Lipids

A
  • Triglyceride
  • Phospholipids
  • Steroids
34
Q

three long hydrocarbon chains attached to a carboxyl group (fatty acids) bonded to glycerol (triglyceride’s backbone; three-carbon alcohol that contains three hydroxyl (OH) group)

A

Triglyceride

35
Q

“Fat molecule”

A

Triglyceride

36
Q

Types of Tricglyceride

A
  • Saturated Fats
  • Unsaturated Fats
37
Q

“Strearic”

single bonds connect all
carbons and each carbon has
two hydrogens

A

Saturated Fats

38
Q

a fatty acid is unsaturated if it has a double bond between carbon atoms, as it now has fewer hydrogen bonds

A

Unsaturated Fats

39
Q
  • one double bond (type of unsaturated fats)
A

Monounsaturated - Oleic Acid

40
Q
  • multiple double bonds
A

Polyunsaturated - linoleic acid

41
Q

turn vegetable oils which are made up of unsaturated fats, into solid fat by attaching hydrogen atoms onto the carbons that makes it chemically look and taste like saturated fat; makes:

A

Partial Hydrogenation

42
Q

Also known as hydrogenated vegetable oil; unsaturated fats with straight fatty acids: margarine

A

Trans Fat

43
Q

similar structure to a triglyceride, it consist of fatty acid chains attached to a glycerol backbone where instead of three fatty acid tails, it only has two

A

Phospholipids

44
Q
  • four interconnected carbon rings
  • different from other lipids structurally, still classified as lipids because they are soluble in nonpolar solvents
A

Streoids

45
Q

common steroid present in any food from animal source like meat, fish, eggs and can be also synthesized in the liver

A

Cholesterol

46
Q

CHONP, nucleotide

A

Nucleic Acids

47
Q

long polymers composed of single elements
called nucleotides (consists of three components: a five-carbon (pentose) sugar at the center, one phosphate group (PO4), and nitrogenous base)

A

Nucleic Acid

48
Q

Categories of Nucleic Acids

A
  • Purines
  • Pyrimidine
49
Q

only biomolecule that cannot be metabolized to generate energy, in the form of ATP

A

Nucleic Acids

50
Q

double-ring, adenine (A) and guanine (G)

A

Purines

51
Q

single-ring, cytosine (C), thymine (T), uracil (U)

A

Pyrimidine

52
Q

Classification of Nucleic Acids

A
  • Deoxyribonucleic Acid (DNA)
  • Ribonucleic Acid (RNA)
  • Adenosine Triphosphate (ATP)
53
Q

carries the genetic information in all
organisms, starting from the smallest single-celled bacteria all the way to multicellular mammals like humans

A

DNA

54
Q

a double helix that resembles a spiral staircase; alternating sugars and phosphates form the rails, and nitrogenous bases form the rungs; hydrogen bonds between the bases hold the two strands of nucleotides together

A

DNA polymer

55
Q

a double helix that resembles a spiral staircase; alternating sugars and phosphates form the rails, and nitrogenous bases form the rungs; hydrogen bonds between the bases hold the two strands of nucleotides together

A

Antiparallel orientation

56
Q

Components of DNA

A

Deoxyribose (five carbon sugar), & Nitrogenous Base (Adenine, Guanine, Cytosine & Thymine)

57
Q

involved in the synthesis of proteins,
regulation of genes and also carrier of
genetic information in some viruses

A

RNA

58
Q

Types of RNA

A
  • Messenger RNA (mRNA)
  • transfer RNA (tRNA)
  • ribosomal RNA (rRNA)
59
Q

intermediate between a protein-coding gene and its
protein product

A

mRNA

60
Q

If a cell has to produce a specific protein, the protein encoding gene will be turned “on,” meaning that an RNA-polymerizing enzyme will come and make a copy of the DNA sequence of the gene

A

Transcription

61
Q

responsible for choosing the right amino acid (used to produce a protein) to carry within a cell to the ribosome

A

tRNA

62
Q

after the ribosome receives the correct amino acid from the tRNA and the mRNA genetic information, it may begin to make the proper protein your body needs

A

Translation

63
Q
  • a major component of ribosomes
  • helps to bind mRNA in the right place so that it can read out its sequence information
A

rRNA

64
Q

an RNA nucleotide with an adenine
base, three phosphate groups, and a
ribose sugar which is used in ATP Cycle

A

Adenosine Triphosphate (ATP)

65
Q

CHON, amino acids

A

Proteins

66
Q
  • more complex than carbohydrates and lipids
  • play a wide array of roles in a cell or organism
  • repairing and building of tissues, acting as enzymes, aiding the immune system, and served as hormones, that control specific physiological processes
A

Proteins

67
Q

Components of Protein

A

Amino Acid

68
Q
  • a chain of monomers linked in a precise arrangement
  • has a central carbon atom bonded to four other atoms or groups of atoms
A

Amino Acid

69
Q

side chain; can be any of 20 chemical groups; distinguish the amino acids from one another;

A

R-group

70
Q

joined the amino acids together; forms when the carboxyl group of one molecule combines with the amino group of another molecule to release a water molecule; long chains (polypeptides)

A

Peptide Bond

71
Q

Types of Amino Acids

A
  • Essential Amino Acids
  • Non-essential Amino Acids
72
Q

cannot be made by the body, they must come from food

A

Essential Amino Acids

73
Q

The 9 Essential Amino Acids

A

histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine

74
Q

foods that contain all nine essential amino acids; eggs, meat, fish

A

Complete Protein

75
Q

missing one or more essential amino acids

A

Incomplete Protein

76
Q

Amino acids that can be made in our body, do not need to consume them

A

Non-essential Amino Acids

77
Q

11 Non-essential amino acids

A

alanine, arginine, asparagine, cysteine, glutamine, glycine, proline, serine, tyrosine, aspartic acid,
glutamic acid

78
Q

Four Levels of Structures (of Proteins)

A
  • Primary (1’)
  • Secondary (2’)
  • Tertiary (3’)
  • Quaternary (4’)

G12 Biology (14 decks)

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