Chapter 3

Question 1

polymers

Answer 1

proteins, nucleic acids, carbohydrates

Question 2

macromolecules

Answer 2

polymers containing thousands or more atoms; large lipids

Question 3

functional groups

Answer 3

hydroxyl, carboxyl, amino, phosphate

Question 4

condensation reactions

Answer 4

energy is used to make covalent bonds between monomers to make a polymer; a water molecule is removed

Question 5

hydrolysis reactions

Answer 5

polymers are broken down into monomers; energy is released, and water is consumed

Question 6

polypeptide chains

Answer 6

single, unbranched chains of amino acids

Question 7

amino acids

Answer 7

the monomer; have carboxyl and amino functional groups; grouped based on the side chains

Question 8

side chains/R groups

Answer 8

have functional groups

Question 9

primary structure

Answer 9

the sequence of amino acids on the chain

Question 10

secondary structure

Answer 10

hydrogen bonds between hydrogens and oxygens in the polypeptide backbone

Question 11

tertiary structure

Answer 11

folding results in the specific 3-D shape

Question 12

denatured

Answer 12

if a protein is heated, secondary and tertiary structure break down

Question 13

quaternary structure

Answer 13

results from the interaction of subunits by hydrophobic interactions, Van Der Waals forces, ionic attractions, and hydrogen bonds

Question 14

carbohydrates

Answer 14

sources of stored energy; used to transport used energy; carbon skeletons for many other molecules; form extracellular structures such as cell walls

Question 15

monosaccharides

Answer 15

simple sugars

Question 16

disaccharides

Answer 16

two simple sugars linked by covalent bonds

Question 17

oligosaccharides

Answer 17

3 to 20 monosaccharides

Question 18

polysaccharides

Answer 18

hundreds or thousands of monosaccharides; large polymers of monosaccharides connected by glycosidic bonds; some are branched

Question 19

glucose

Answer 19

energy source used by all cells

Question 20

glycosidic bonds

Answer 20

monosaccharides bind together in condensation reactions

Question 21

triglycerides

Answer 21

fats and oils; three fatty acids plus glycerol

Question 22

fatty acid

Answer 22

nonpolar hydrocarbon chain with a polar carboxyl group

Question 23

saturated fatty acid

Answer 23

no double bonds between carbons–it is saturated with H atoms (animal fats, solid at room temperature)

Question 24

unsaturated fatty acid

Answer 24

one or more double bonds in the carbon chain result in kinks that prevent packing (plant oils, liquid at room temperature)

Question 25

phospholipids

Answer 25

fatty acids bound to glycerol; a phosphate group replaces one fatty acid

Question 26

bilayer

Answer 26

in water, phospholipids line up with the hydrophobic tails together and the phosphate heads facing outward

Question 27

carotenoids

Answer 27

light-absorbing pigments

Question 28

steroids

Answer 28

multiple rings share carbons. cholesterol is important in membranes; other steroids are hormones

Question 29

waxes

Answer 29

long-chain alcohol bound to an unsaturated fatty acid; defined as lipids because of their insolubility in water

Question 30

cellulose

Answer 30

very stable; good for structural components

Question 31

starch

Answer 31

storage of glucose in plants

Question 32

glycogen

Answer 32

storage of glucose in animals