Biological Molecules: chapter 3

Question 1

Define polymer

Answer 1

A polymer is a molecule composed of two or more similar or identical, preassembled monomers linked together by covalent bonds

Question 2

Define monomer

Answer 2

A monomer is a single small molecule

Question 3

Define dehydration synthesis

Answer 3

A process used to attach one monomer at a time to a growing polymer where two molecules lose water and bond together

Question 4

Define hydrolysis

Answer 4

A chemical breakdown of a compound due to reaction with water

Question 5

True or false hydrolysis and dehydration synthesis require enzymes to be present

Answer 5

True

Question 6

Define monosaccharide

Answer 6

A monomer and a single sugar molecule

Question 7

Define disaccharide

Answer 7

A polymer and two covalently bonded monosaccharides

Question 8

Define polysaccharide

Answer 8

A polymer and three or more of covalently bonded monosaccharides

Question 9

What can monosaccharides be used for? Give examples.

Answer 9

Monosaccharides are either broken down for energy or used to make larger carbohydrates for storage
glucose C6H12O6
Fructose
Galactose

Question 10

What can disaccharides be used for?given an example

Answer 10

Short term, energy storage in plants
Maltose, lactose, sucrose

Question 11

What can polysaccharides be used for?

Answer 11

Starch glycogen cellulose

Question 12

Four steps of how your cells get energy from food

Answer 12

1. Polymers in the food you eat are broken down into monomer by enzymes in your digestive track.
2. The monomers enter your cells.
3. If the cell needs energy enzymes break down the monomers and harvest the energy contained within their covalent bonds.
4. If the cell does not need energy enzymes join the monomers together to make polymers that serve as long-term energy storage molecules that can be used by a cell when it needs energy later.

Question 13

Define carbohydrates

Answer 13

Hydrophilic molecules that are important sources of energy for most organisms, including both plants and animals

Composed of carbon, hydrogen and oxygen

Question 14

Define glycerol

Answer 14

An immediate source of energy from food and they are used by both plants and animals, including humans for long-term energy storage

Building blocks of triglycerides

Question 15

Define protein

Answer 15

Polymers of amino acids

Question 16

Define lipids

Answer 16

Polymer Composed of fatty acids and glycerol

Question 17

What is the purpose of dehydration synthesis and how is it achieved? Provide example

Answer 17

To join smaller monomers together to form a larger more complex Polymer

It occurs when two monomers come together and a hydroxide group from one monomer combines with a hydrogen atom from another

Forming sucrose from glucose and fructose is an example

Question 18

What is the purpose of hydrolysis and how is it achieved? Provide an example.

Answer 18

The process of breaking down complex molecules into simpler ones by adding water

A water molecule is added to a polymer which breaks the covalent ball between two monomers

Adding water to a tablespoon sugar, splits the bond between glucose and fructose

Question 19

examples of proteins

Answer 19

Structural proteins, storage proteins, contractile, proteins, and transport proteins, enzymes, antibodies, and signaling proteins

Question 20

True or false all proteins are built from a common set of 22 amino acids

Answer 20

False 20

Question 21

What makes each amino acid different from each other?

Answer 21

Each amino acid has a different art group that gives each amino acid. It’s unique chemical properties.

Question 22

Three sub classes of lipids

Answer 22

Oils and fats, phospholipids, steroids

Question 23

True or false lipids are hydrophobic

Answer 23

True

Question 24

What makes oils and fats different?

Answer 24

Fats are produced by animals, are solid at room temperature, and our saturated fat

Oils are produced by plants, liquid at room, temperature, and unsaturated

The covalent bond that is present within the fatty acids (one is straight structure, the other squiggly)

Question 25

Property of triglycerides

Answer 25

Completely hydrophobic

Question 26

Property of phospholipids

Answer 26

Part hydrophilic part hydrophobic

Question 27

What are steroids?

Answer 27

Lipids and hydrophobic

Question 28

What happens to proteins when you eat? four steps

Answer 28

1. Proteins in the food you eat are broken down into amino acids by enzymes in your digestive track. 2. The amino acids enter your cells. 3. The cell needs energy and there are no carbohydrates or lipids available. Enzymes breakdown amino acids, and harvest energy contained within covalent bonds. 4. If there are carbohydrates or lipids available to meet energy needs of the cell enzymes use amino acids to build the proteins a cell needs to function.

Question 29

Define enzymes

Answer 29

Very specific and only assisting in single chemical reactions that involve the conversion of a specific substrate molecule into a specific product molecule

Question 30

Three examples of molecules considered steroids

Answer 30

Estrogen, testosterone and cholesterol

Question 31

What are three types of biological polymers we have discussed in detail provide examples of each and what roles do each play in your body?

Answer 31

Carbohydrates (glucose C6 H12 o6 and they are primary sources of energy for most organisms) proteins(leucine C6H13NO2 and proteins perform many functions, including as antibodies enzymes, structural proteins (nails) and more) lipids(estrogen and lipids are oils and fats, and can be used to build cell wall/membrane)

Question 32

What does the R group of an amino acid refer to?

Answer 32

An R group is what distinguishes each amino acid from each other. Properties of R groups like size and shape influence a proteins function

Question 33

What influences the twisting folding and bending of an initial amino acid chain into the appropriate 3-D shape of the functional protein?

Answer 33

Amino acid structure (order of chain) and hydrophobic and hydrophilic interactions

Question 34

Compare the chemical interactions that hold the 3-D shape of protein together to covalent bonds

Answer 34

Hydrogen bonds, ionic bonds and hydrophobic interactions that whole proteins together are more unstable than covalent bonds. Non-covalent bonds, allow for flexibility and change of shape, structure and function.

Question 35

What is the relationship between the 3-D shape of a protein and its function?

Answer 35

The shape of a protein is crucial to its function as it allows other molecules to bind in a precise way shape determines how a protein act with substrate