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BIOL107 > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

What are macromolecules?

A

Large molecules composed of thousands of covalently bonded atoms

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2
Q

What are the four classes of macromolecules?

A
  • carbohydrates
  • lipids
  • proteins
  • nucleic acid
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3
Q

What is a polymer?

A

Long molecule consisting of many similair building blocks.

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4
Q

What is a monomer?

A

The building blocks of polymers.

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5
Q

Which 3 of the 4 types of macromolecules are polymers?

A
  • carbohydrates
  • proteins
  • nucleic acids
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6
Q

What is a dehydration reaction?

A

Two monomers bonded together through the loss of a water molecule.

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7
Q

What is hydrolysis?

A

A reaction were a polymer is broken down by adding water molecules.

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8
Q

What are carbohydrates?

A
  • serve as fuel and building material
  • includes sugars and polymers of sugars
  • simplest carbohydrates are monosaccharides, or single sugars
  • polysaccharides are polymers composed of many sugar building blocks
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9
Q

What is the typical molecular formula of monosaccharides?

A

Multiples of CH20

  • C2H402
  • C6H12O6
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10
Q

What is the most common monosaccharide?

A

Glucose (C6H12O6)

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11
Q

How are monosaccharides classified?

A
  • By the location of carbonyl group (C=O) as aldose (if carbonyl group is at the end of the skeleton) or ketose (if carbonyl group is within the carbon skeleton).
  • By the number of carbons in the carbon skeleton
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12
Q

How are monosaccharides often presented, and how does this differ from their actual typical form?

A
  • Often depicted as linear skeleton

- Typically form rings in aqueous solutions

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13
Q

What is a disaccharide?

A

Two monosaccharides joined by a dehydration reaction?

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14
Q

What is the covalent bond between the two monosaccharides in a disaccharide called?

A

Glycosidic linkage

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15
Q

What are the roles of polysaccharides?

A

storage and structural

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16
Q

What determines the structure and function of a polysaccharide?

A

Its sugar monomers and the positions of it’s glycosidic linkages.

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17
Q

What is starch?

A
  • A storage polysaccharide of plants consisting entirely of glucose monomers
  • plants store surplus starch as granules within chloroplasts and other plastids
  • simplest form of starch is amylose
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18
Q

What is glycogen?

A
  • storage polysaccharide in animals

- vertebrates store glycogen mainly in liver and muscle cells

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19
Q

What is cellulose?

A
  • A polysaccharide that is a major component of cell walls
  • like starch it is a polymer of glucose, but the glycosidic linkages differ
  • difference is based on two ring forms for glucose : alpha (α) and beta (β)
20
Q

What is the shape of polymer with α glucose?

A

Helical

21
Q

What is the shape pf polymers with β glucose?

A

Straight. H atoms on one strand can bond with OH groups on other strands.

22
Q

What are microfibrils?

A
  • Parallel cellulose molecules held together by straight polymers of β glucose monomers bonding H atoms to OH groups.
  • Form strong building materials for plants
23
Q

Can humans digest cellulose?

A

No. The enzymes hat digest starch by hydrolysing α linkages cannot hydrolyse the β linkages in cellulose, and it passes through the digestive tract as insoluble fibre.

24
Q

How do some animals digest starch?

A

Many herbivores have symbiotic relations with microbes the produce enzymes that can break down cellulose.

25
Q

What is chitin?

A

A structural polysaccharide found in the exoskeleton of arthropods and cell walls of fungi.

26
Q

What are lipids?

A
  • hydrophobic
  • consist mostly of hydrocarbons which form non polar covalent bonds
  • the one class of macromolecules that do not form polymers
27
Q

What are fats?

A

Constructed from glycerol and fatty acids

28
Q

Wha is clycerol?

A

a three carbon alcohol with a hydroxyl (-OH) group attached to each carbon

29
Q

What is a fatty acid?

A

a carboxyl group - C = O attached to a long carbon skeleton \
OH

30
Q

What is a triacylglycerol?

A
  • Three fatty acids joined by an ester linkage

- also called triglyceride

31
Q

How do fatty acids vary?

A
  • length (number of carbons)

- number and location of double bonds

32
Q

What is a saturated fatty acid?

A
  • A fatty acid that has the maximum number of hydrogen bonds possible and no double bonds
  • saturated fatty acids make saturated fats
  • solid at room temperature
  • most animal fats are saturated
33
Q

What is an unsaturated fatty acid?

A
  • A fatty acid that has one or more double bonds
  • unsaturated fatty acids called unsaturated fat or oils
  • liquid at room temperature
  • plant and fish fats are usually unsaturated
34
Q

What is the danger of saturated fats?

A

They may contribute to heart disease through plaque deposits

35
Q

What is hydrogenation?

A

Process of converting unsaturated fats to saturated fats by adding hydrogen.

36
Q

What are trans fats?

A

Fats with trans double bonds created by hydrogenating vegetable oils. They may contribute more to heart disease than saturated fat.

37
Q

What is an example of a fatty acid that is not synthesised in the human body?

A
  • Omega-3 fatty acids
  • required for normal growth and thought to protest against cardiovascular disease
  • must be supplied through diet
38
Q

What us the major function of fats?

A

Energy storage, in mammals stored in adipose cells. Also used to cushion vital organs an insulate body.

39
Q

What is a phospholipid?

A

-two fatty acids and a phosphate group O are attached to a glycerol (-OH) I
O = P - O(δ-)
I
O
I
- two fatty acid tails are hydrophobic, but phosphate group and its attachments form a hydrophilic head

40
Q

What are phospholipids a major component of?

A

The phospholipid bilayer is found in all cell membranes.

41
Q

What are steroids?

A

Lipids characterised by a carbon skeleton consisting of four fused rings

42
Q

What is cholesterol?

A

A steroid that is a component in animal cell membranes

43
Q

Why can cholesterol be dangerous?

A

Although it is essential, high levels of cholesterol in blood can contribute to cardiovascular disease

44
Q

What are proteins?

A

Large molecules composed of long chains of amino acids intricately folded into a specific 3-D shape, with a wide diversity and range of functions

45
Q

What are 8 types of proteins?

A
  • Enzymatic proteins: Selective acceleration of chemical reactions e.g. digestive enzymes catalyse the hydrolysis of bonds in food molecules
  • Defensive proteins: Protect against disease e.g. antibodies destroy viruses and bacteria
  • Storage proteins: storage of amino acids e.g. casein in milk, stores amino acids for baby mammals in milk
  • Transport proteins: transport of substances e.g. haemoglobin transports oxygen
  • Hormonal proteins: Coordination of an organisms function e.g. insulin regulating blood sugar levels
  • Receptor proteins: Response of cell to chemical stimuli e.g. receptors in walls of nerve cells detecting signal molecules from other nerve cells
  • Contractile and motor proteins: Movement e.g. responsible from movement of cilia and flagella, and actin and myosin responsible for con traction of muscles
  • Structural proteins: Support e.g. keratin in hair, horns, feathers; collagen and elastin framework off animal connective tissues.

BIOL107 (2 decks)

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