Chapter 3 Flashcards
polymers
proteins, nucleic acids, carbohydrates
macromolecules
polymers containing thousands or more atoms; large lipids
functional groups
hydroxyl, carboxyl, amino, phosphate
condensation reactions
energy is used to make covalent bonds between monomers to make a polymer; a water molecule is removed
hydrolysis reactions
polymers are broken down into monomers; energy is released, and water is consumed
polypeptide chains
single, unbranched chains of amino acids
amino acids
the monomer; have carboxyl and amino functional groups; grouped based on the side chains
side chains/R groups
have functional groups
primary structure
the sequence of amino acids on the chain
secondary structure
hydrogen bonds between hydrogens and oxygens in the polypeptide backbone
tertiary structure
folding results in the specific 3-D shape
denatured
if a protein is heated, secondary and tertiary structure break down
quaternary structure
results from the interaction of subunits by hydrophobic interactions, Van Der Waals forces, ionic attractions, and hydrogen bonds
carbohydrates
sources of stored energy; used to transport used energy; carbon skeletons for many other molecules; form extracellular structures such as cell walls
monosaccharides
simple sugars
disaccharides
two simple sugars linked by covalent bonds
oligosaccharides
3 to 20 monosaccharides
polysaccharides
hundreds or thousands of monosaccharides; large polymers of monosaccharides connected by glycosidic bonds; some are branched
glucose
energy source used by all cells
glycosidic bonds
monosaccharides bind together in condensation reactions
triglycerides
fats and oils; three fatty acids plus glycerol
fatty acid
nonpolar hydrocarbon chain with a polar carboxyl group
saturated fatty acid
no double bonds between carbons–it is saturated with H atoms (animal fats, solid at room temperature)
unsaturated fatty acid
one or more double bonds in the carbon chain result in kinks that prevent packing (plant oils, liquid at room temperature)
phospholipids
fatty acids bound to glycerol; a phosphate group replaces one fatty acid
bilayer
in water, phospholipids line up with the hydrophobic tails together and the phosphate heads facing outward
carotenoids
light-absorbing pigments
steroids
multiple rings share carbons. cholesterol is important in membranes; other steroids are hormones
waxes
long-chain alcohol bound to an unsaturated fatty acid; defined as lipids because of their insolubility in water
cellulose
very stable; good for structural components
starch
storage of glucose in plants
glycogen
storage of glucose in animals
