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Microbiology > Chapter 3 > Flashcards

Chapter 3 Flashcards

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Biology 101 flashcards
1
Q

Trans Fat are made through a process called?

A

Hydrogenation

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2
Q

Trans Fats are used to?

A

Increase food shelf life and flavor/texture

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3
Q

Organic molecules contain?

A

Both carbon and hydrogen atoms

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4
Q

What are the four biomolecules?

A

Carbohydrates, lipids, proteins, nucleic acids

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5
Q

The carbon atom has how many electrons?

A

6

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6
Q

Characteristics of organic molecules?

A

Have covalent bonds, have many atoms, associated with living things

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7
Q

Characteristics of an inorganic molecules?

A

Have ionic bonds, small number of atoms, associated with nonliving matter

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8
Q

The carbon chain of organic molecule is called?

A

The skeleton or back bone

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9
Q

Functional groups determine?

A

The chemical reactivity and polarity of organic molecules

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10
Q

Isomers are?

A

Organic molecules that have identical, molecule or formula but different arrangement of atoms

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11
Q

Biomolecules consist of repeating units, each repeating unit is called?

A

A monomer

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12
Q

What is a polymer?

A

A molecule composed of monomers

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13
Q

What is a carbohydrate polymer?

A

Polysaccharide

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14
Q

What is a carbohydrate monomer?

A

Monosaccharide

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15
Q

What is lipid monomer?

A

Glycerol and fatty acids

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16
Q

What are proteins polymer?

A

Polypeptide

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17
Q

What are proteins monomer?

A

Amino acids

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18
Q

What are nucleic acid polymer?

A

DNA and RNA

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19
Q

What are nucleic acids monomer?

A

Nucleotide

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20
Q

A hydrolysis reaction is?

A

A chemical reaction where a water molecule is added to break a covalent bond

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21
Q

Hydrolysis reactions are used to?

A

Break down polymers into monomers

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22
Q

An enzyme is a?

A

Molecule that speeds up chemical reactions

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23
Q

T/F enzymes are not consumed or changed by the reaction. They are catalyst.

A

True

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24
Q

Carbohydrates function?

A

Energy source and provide building material

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25
Q

What is a monosaccharide?

A

A single sugar molecule also called a simple sugar

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26
Q

Monosaccharides have how many carbon atoms?

A

3 to 7

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27
Q

What is a disaccharide?

A

Contains two monosaccharides joined together by dehydration synthesis

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28
Q

What is a polysaccharide?

A

A polymer of monosaccharides

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29
Q

What are examples of disaccharide?

A

Lactose

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30
Q

What are examples of polysaccharides?

A

Starch, glycogen, cellulose

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31
Q

Lipids function?

A

Long-term energy storage, heat retention, protection

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32
Q

Human uses of fats?

A

Butter

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33
Q

Human uses of oils?

A

Cooking oil

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34
Q

Human uses of phospholipids?

A

Food additive

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35
Q

Human uses of steroids?

A

Medicines

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36
Q

Human uses of waxes?

A

Candles

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37
Q

Unsaturated fats have?

A

One or more double bonds between carbons

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38
Q

Saturated fats have?

A

No double bonds between carbons

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39
Q

Saturated fats tend to be liquid or solid at room temperature?

A

Solid

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40
Q

Unsaturated fats tend to be liquid or solid at room temperature?

A

Liquid

41
Q

Phospholipids function?

A

Forms plasma membranes of cells

42
Q

Steroids are composed of?

A

4 fused carbon rings

43
Q

Steroids functions?

A

Component of animal cell membrane, and regulation

44
Q

What are examples of steroids?

A

Testosterone and cholesterol

45
Q

Waxes function?

A

Protection

46
Q

Proteins are polymers of amino acids linked together by?

A

Peptide bonds

47
Q

Peptides are?

A

Two or more amino acids joined together

48
Q

Polypeptides are?

A

Long chains of amino acids joined together

49
Q

A protein is a?

A

Polypeptide that has folded into a particular shape, essential for its proper functioning

50
Q

Functions of proteins?

A

Metabolism, support, transport, defense, regulation, motion

51
Q

How many different common amino acids are there?

A

20

52
Q

What is it called when a protein loses its proper shape?

A

Denatured

53
Q

What are the four levels of structure that proteins can have?

A

Primary, secondary, tertiary, quaternary

54
Q

The primary level of protein is the?

A

Linear sequence of amino acids.

55
Q

The secondary level of proteins are characterized by the?

A

Presence of alpha helix and pleated sheets

56
Q

The tertiary level of proteins are the?

A

Overall three-dimensional shape of a polypeptide stabilized by the presence of hydrophobic interactions

57
Q

The quaternary level of proteins consist of?

A

More than one polypeptide

58
Q

What proteins help proteins fold into their normal shape and correct miss folding of new proteins?

A

Chaperone proteins

59
Q

What are Miss folded proteins that have been implicated in a group of fatal brain diseases?

A

Prions

60
Q

What are the two varieties of nucleic acids?

A

DNA and RNA

61
Q

What does DNA do?

A

Genetic material stored information for replication

62
Q

What does RNA do?

A

Performs functions within a cells, such as protein synthesis and regulation of gene expression

63
Q

Each nucleotide is composed of what three parts?

A

A phosphate group, a pentose sugar, a nitrogen containing base

64
Q

The backbone of the nucleic acids strand is composed of?

A

Alternating sugar phosphate molecules

65
Q

What is the difference in RNA and DNA molecule?

A

RNA is predominantly a single stranded molecule. DNA is a double stranded molecule.

66
Q

Adenine makes hydrogen bonds with?

A

Thymine

67
Q

Cytosine makes hydrogen bonds with?

A

Guanine

68
Q

The bonding between the nitrogen containing bases in DNA is referred to?

A

Complementary base pairing

69
Q

The sugar in DNA is called?

A

Deoxyribose

70
Q

The sugar in RNA is called?

A

Ribose

71
Q

DNA bases are?

A

Adenine, guanine, thymine, cytosine

72
Q

RNA bases are

A

Adenine, guanine, cytosine, uracil

73
Q

Does DNA have a helix?

A

Yes

74
Q

Does RNA have a helix?

A

No

75
Q

What does ATP stand for?

A

Adenosine triphosphate

76
Q

What is ATP?

A

The source of energy for use and storage at the cellular level

77
Q

What is ATP composed of?

A

Adenine, ribose and three phosphates

78
Q

Role of buffers

A

Chemical or combination of chemicals that Keep pH within normal limits

79
Q

Role of Antiacids

A

Counteract the acid in your stomach to relieve heartburn or indigestion

80
Q

Importance of protons, neutrons, and electrons

A

Protons help to bind the nucleus together
Neutrons help stabilize the nucleus of an atom
Electrons help give atoms their volume, shape and assist with bonding of individual atoms

81
Q

Concept of Isotopes

A

Atoms with the same number of protons but different numbers of neutrons

82
Q

Properties of covalent bonds

A

• Not soluble in water
• Low melting and boiling points

83
Q

Properties of ionic bonds

A

• High melting and boiling points
• Solids do not conduct electricity

84
Q

Peptide bond

A

When the carboxyl group of one molecule reacts with the amino group of another molecule

85
Q

Hydrogen bond

A

Slightly positive hydrogen atom is attracted to slightly negative atom

• Soluble in water
• High boiling point
• High surface tension

86
Q

Fatty acids

A

• Soluble in organic solvents
• Insoluble in water

87
Q

Types of lipids

A

Fat, oil, phospholipids, steroids, waxes

88
Q

Butter VS Vegetable oil

A

Butter is saturated fat
Vegetable oil is unsaturated fat

89
Q

Unsaturated fatty acids properties

A

• Liquid at room temperature
• One or more double bonds
• Low melting point

90
Q

Saturated fatty acid’s properties

A

• Solid at room temperature
• High melting point
• Lack double bonds

91
Q

Properties of organic molecules

A

• Contain carbon
• Soluble in non-polar solvents
• Flammable
• Low melting and boiling points

92
Q

Properties of inorganic molecules

A

• Soluble in water
• Not flammable
• Good electricity conductors

93
Q

Functional groups

A

Group of atoms responsible for characteristic reaction of a particular compound

94
Q

Triglyceride

A

Main component of fats and oils

95
Q

Macromolecule lab – Identification of macromolecules

A

The solution turned purple when there was a presence of proteins
The solution used in the protein test was Biuret

The solution turned dark blue/black when there was a presence of carbohydrates
The solution used in the carbohydrate test was Iodine-potassium iodine

The paper turn translucent when there was a presence of lipids

96
Q

Properties of lipids

A

• Oily
• Non-polar molecules
• Energy rich
• Soluble in non-polar solvents
• Insoluble in water

97
Q

Properties of proteins

A

• Colorless
• Large molecular weight
• Denaturation
• Coagulation

98
Q

Properties of DNA

A

• Soluble in water
• Denaturation
• Absorption

Microbiology (5 decks)

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