chapter 5: biological molecules Flashcards
what are the four classes of biological molecules?
carbohydrates, lipids, proteins, nucleus acids
polymerization
small subunits attach to each other causing a growth
dehydration reaction
removing water to form a bond
hydrolysis
adding water to break bonds
macromolecules
large carbohydrates, proteins, nucleus acid
polymer
long molecule having monomers linked via covalent bonding
monomers
building blocks of polymers
carbohydrate
sugars and polymers of sugars
monosaccharide
molecular formulas of CH2O
for ex. glucose (C6H12O6) as well as simple sugars like fructose and galactose
what is the difference between aldoses and ketoses
aldoses have their carbonyl group at the end (terminals) while ketoses have carbonyl group in the middle
what is the difference between a-glucose and b-glucose?
a-glucose has hydroxide group below while b-glucose has it above
disaccharide
2 monosaccharides joined by glycosidic linkage (hydroxyl groups interact with each other via covalent bonding)
for ex. double sugars like sucrose (glucose + fructose) and lactose (glucose + galactose)
polysaccharides
polymers of sugars that can act as storage or building materials
for ex. starch for plants or glycogen for animals (liver) in terms of energy storage
cellulose in terms of building material
what are the traits of polymers of a-glucose?
a-glucose are not straight and are wavy with all the oxygens pointing downwards. this causes polymers to be unstable and temporary energy storage for when the plants and animals need the energy and the stored glucose will be released.
what are the traits of polymers of b-glucose?
the orientation of b-glucose is straight and oxygens alternate up and down allowing a rigid structure that is stable allowing cellulose to be building material for plants and chitin for arthopods to build exoskeletons
adipose cells
stores far and shrunk and swell as storage is used and kept. provides cushioning for organs
lipids
hydrophobic and non polar and are not true polymers bc they are not big enough to be macromolecules
what are the diff between unsaturated and saturated
saturated are straight with no double bonds while unsaturated have kinks via double bonds that causes them to be more rigid
what is a fat?
fats are composed of one glycerol and 3 fatty acids. the fatty acids are joined to the glycerol via dehydration reaction and ester linkage (bond b/w hydroxyl and carboxyl)
saturated fatty acid
straight, single bonds, solid at room temp and interacts with other molecules
unsaturated fatty acids
double bonds, kink formed from cis formation and prevents the fatty acids from tightly packing so it’s more fluid and liquid at room temp