Chapter 3 Extra for Final

Question 1

What are the classes of macromolecules?

Answer 1

Carbohydrates, lipids, proteins, & nucleic acids`

Question 2

Lipids

Answer 2

Any of a group of large biological molecules, including fats, phospholipids, and steroids, that mix poorly, if at all with water. Study molecular structure so you can identify it.

Question 3

Carbohydrate

Answer 3

a sugar (monasaccharide) or one of its dimers (disaccharides) or polymers (polysaccharides). Be able to identify it. Function: providing energy.

Question 4

Nucleic acids

Answer 4

Nucleic acids are informational polymers. Two types of nucleic acids: DNA and RNA. Structure: each nucleic acid is made of nucleotides. Be able to identify its structure.

Question 5

Proteins

Answer 5

Important in about anything an organism does and many structures. Made of polymers of amino acids called polypeptides. Different proteins have different functions. Be able to identify its structure.

Question 6

What are the 4 structural levels that a protein can go through to reach their final conformation?

Answer 6

Primary structure, secondary structure, , tertiary structure, and quaternary structure

Question 7

What is the primary structure?

Answer 7

its sequence of amino acids that are lined up

Question 8

What is the secondary structure? What are the two types?

Answer 8

the polypeptide chains that are repeatedly coiled or folded in patterns that aid in the protein shape. Held together by hydrogen bonds. 1 type) a helix- delicate coil held together by hydrogen bonds. 2) b pleated sheet- looks like a sheet of amino acids held together by amino acids.

Question 9

What is the tertiary structure?

Answer 9

the overall shape of the polypeptide resulting form interactions between side chains (R groups) of the various amino acids.HYdrophobic interaction contributes to the structure. Disulfide bridges also contribute and reinforce the shape of a protein.

Question 10

What is the quaternary structure?

Answer 10

the overall protein structure that results from the aggregation of these polypeptide subunits.

Question 11

What contributes to the denaturing a protein?

Answer 11

High temperatures such as anything above 41 degrees C or 105.8 degrees F. Too much or too little pH causes the denaturation of a protein.