chapter two Flashcards

1
Q

covalent bond

A

strong chemical bond where two atoms share electrons with the other

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2
Q

nonpolar

A

equal sharing between atoms

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3
Q

single covalent bond

A

hydrogen bond

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4
Q

double covalent bond

A

oxygen

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5
Q

polar

A

unequal sharing between atoms creating a partial positive and partial negative region of the molecule

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6
Q

ionic bonds

A

bond formed from the electoral attraction between two oppositely charged ions

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7
Q

cations

A

sodium, potassium, calcium, hydrogen, magnesium

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8
Q

anions

A

chloride, bicarbonate, phosphate, sulfate

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9
Q

hydrogen bond

A

weak electrostatic traction between an electronegative atom and a hydrogen atom covalently linked to a second electronegative atom (hold molecules together DNA)

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10
Q

amphipathic molecules

A

have charged and polar components to the molecule

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11
Q

hydrophilic

A

has charge and dissolves well in water (polar or charged)

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12
Q

hydrophobic

A

does not have a charge, does not dissolve well in water (non-polar)

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13
Q

proteins

A

chains of amino acids, carry out actions of cell

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14
Q

what are the four macromolecules?

A

nucleic acids (DNA, RNA), carbohydrates, proteins, fats / lipids

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15
Q

peptides (proteins)

A

made up of long chains of amino acids linked together through the common portions of the structures with the functional groups hanging off the sides of the chain

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16
Q

primary structure

A

linear sequence of the amino acids chain (any chain creates a different primary structure)

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17
Q

secondary structure

A

protein folds, fold of the primary structure. creates the alpha helix (cork screw) and beta sheet (folds like a sheet)

18
Q

tertiary structure

A

when different secondary structures interact with one another (forms bonds with one another)

19
Q

quaternary structure

A

separate protein chains that come together to form a new larger protein

20
Q

factors affecting protein-ligand binding

A

specificity, affinity, competition, saturation, modulation, environment

21
Q

protein specificity

A

has very specific shape when it binds to its ligand (like a key in a lock)

22
Q

affinity

A

how much they like each other / will be drawn to one another, how strongly the molecules will bind together

23
Q

what does low affinity mean?

A

the ligand & protein come together strongly but will separate very readily

24
Q

what does high affinity mean?

A

will create bonds and hold it together as it moves around, the more bonds you form the higher the affinity

25
competition
ligands compete to bind to the proteins, collisions based on concentrations
26
saturation
is the protein bound to anything? once the ligand concentration becomes so great the protein is bound up 100% of the time
27
what happens once you increase the ligand concentration?
there will be no more further impact
28
modulation
control or regulate a protein
29
what are the two types of modulation?
allosteric & covalent
30
allosteric
can have multiple binding sites, non-covalently
31
conformation
shape of a protein (how does it form), regulatory site and functional site change shape to fit ligand
32
allosteric activation
inactive protein with a non compatible ligand, binds which causes protein to change shape, allosteric activator
33
allosteric inhibition
a protein fits the ligand & binds which activates the protein, allosteric inhibitor binds non-covalently which causes protein to flex and ligand detaches
34
covalent modulation
most common, binds to phosphate fro ATP, makes protein flex & change shape, the original primary binding site will fit a ligand, took a protein that didn't work and turned it on
35
what has to be involved in covalent modulation?
an enzyme (kinase)
36
what does covalent modulation allow us to do?
turn proteins on or off depending on the need of the cell
37
environment
temperature, pH
38
what happens at low temperature?
at absolute zero molecules do not move
39
what happens at high temperature?
molecules move faster which causes collisions and ability for them to bond, too warm can cause the protein to denature
40
optimum temperature
maximum temperature, whatever temperature you might work best (37 degrees C for humans)
41
what happens when we get too far away from the optimum temperature?
denatures the protein pH