Chapter 2b Flashcards
What is a base?
Have a bitter taste, feel slippery.
-proton acceptors… Because they take up hydrogen ions in detectable amounts.
What is an acid?
Have a sour taste and can react with many metals. They can burn a hole in pants.
- a substance that releases hydrogen ions (H+), proton, In detectable amounts.
- proton donors
Describe pH acid-base concentration.
Ranges from 0-14 on pH scale. #7 is neutral
- pH 0-6.9 is acidic
- pH 7.1-14 is basic (alkaline)
Describe buffers.
Buffers resist abrupt and large swings in the pH of body fluids, to protect living cells, by releasing hydrogen ions(acting as acids) when the pH behind to rise and by binding hydrogen ions(acting as bases) when the pH drops.
What is the carbonic acid-bicarbonate system?
A major chemical blood buffer that involves carbonic acid (H2CO3) that dissociates reversibly releasing bicarbonate ions (HCO3-) and protons (H+):
Response to rise in pH
H2CO3 ------------> HCO3 + H+
<-------------
response to drop in pHWhat is a polymer?
Chain-like molecules made up of monomers. Monomers are joined together by the dehydration rxn. Synthesis and water will be released.
Describe carbohydrates.
A group of molecules that includes sugars and starches. Contain carbon, hydrogen, and oxygen.
What are the 3 classifications of carbohydrates.
1- monosaccharides: simple sugars. They are the building blocks of other carbohydrates. They are single-chain and contain 3-7 carbon atoms. They are named by the # of C atoms they contain.
-Ie: 5 C is pentose.
2- disaccharides- double sugar; formed when two monosaccharides by a dehydration rxn.
-sucrose= glucose + fructose
-lactose= Glucose + galactose
-maltose= glucose + glucose
3- polysaccharides- are long chains of simple sugars linked together. They are very large and insoluble molecules, usually storage products.
-starch: storage carb in plants
- glycogen: storage of glucose in animals.
What are lipids?
They are insoluble in water but dissolve readily in other lipids and in organic solvents such as alcohol and ether. Contains carbon, hydrogen, and oxygen.
What are the classes of lipids? (3)
1- triglycerides: “neutral fats” and oils. They’re known as fats when solid at room temperature and oils when liquid at room temperature. Composed of 3:1 ratio of fatty acids to glycerol.
2- phospholipids: they are modified triglycerides, that is they are diglycerides with a phosphorus containing group and two, not three, fatty acid chains.
3- steroids: these are fat soluble and can cross through cell membrane. Most important is cholesterol, we ingest in animal products. very essential to life gives strength to phospholipid cell membrane layer.
In the lipid subclass Triglycerides (neutral fats) what are the key characteristics? (4 types)
1- saturated: are fatty acid chains with only single covalent bonds between carbon atoms. Their fatty acid chains are straight and at room temperature are the molecule tightly packed together forming a SOLID.
2- unsaturated: are fatty acid chains that contain one or more double bonds between carbon atoms. The double bonds cause the the fatty acids to kink so they cannot pack closely together to solidify so they are OILS.
3- trans fats: oils that are chemically modified(unsaturated fatty acid converted into a saturated fatty acid the double bond is replaced with Hydrogen).
4- omega 3 fatty acids: found in cold water fish, appear to decrease the risk of heart disease and some Inflammatory diseases.
What are proteins?
Make up 10-30% of cell’s mass, mostly structural material of our body, play a role of how cell’s function.
What are amino acids?
Amino acids are the building blocked of proteins there are 20 types. The are composed of two groups: a basic group called, amine and an organic group, acid group. Amino acids are all similar and only distinguishing characteristic is the R group attached.
What are the structural levels of a protein?
1- primary structure: the linear sequence of amino acids composing a polypeptide chain. Resembles a strand of beads and is the backbone of protein molecule.
2- secondary structure: these twist or bend upon themselves.
-alpha helix resembles a slinky
- beta pleated sheets are linked side by side to form ribbonlike structure.
3- tertiary structure: form a 3D structure
4- quaternary structure: 4 polypeptide chains
What is protein denaturation?
Process in which H bonds are broken in the proteins by either chemical factors or physical factors: like temperature or acidity: with fevers this can lead to protein denaturation which ultimately can lead to death.
