Exam II Flashcards
A long molecule consisting of many similar or identical building blocks linked by covalent bonds.
Polymer
The repeating units that serve as the building blocks of a polymer.
monomer
The most important large molecules found in all living things: carbohydrates, lipids, proteins, and nucleic acids.
macromolecules
Specialized macromolecules that increase the frequency of chemical reactions.
catalyst
A reaction in which two molecules are disassembled by addition of H2O.
Dehydration Reaction
A hydrocarbon chain of a fat that has no double bonds, making fats solid at room temperature.
saturated fat
This hydrocarbon chain has one or more double bonds, making fats liquid at room temperature.
unsaturated fat
Condensation Reaction
aka Dehydration Reaction
two monomers covalently bond to one another with the loss of a water molecule
Hydrolysis Reaction
chemical breakdown of a molecule due to reaction with water
What are the four important classes of biological molecules? Which of these are polymers and which are not?
- Protein
- Nucleic Acid
- Lipids - not a polymer
- Carbohydrates
Macromolecules
A large polymer
Monomer
building blocks for polymers
polymer
a chain made of monomers
Monomers for carbs, proteins, nucleic acids
carbs - monosaccharides
protein - amino acids
nucleic acid - nucleotide
Carbohydrates
Monosaccharide - simplest
starch - polysaccharide responsible for storage in plants. monomer = glucose
glycogen
storage molecule in animals
Disaccharide
two monosaccharides bonded through a dehydration reaction
Fats
- glycerol and three fatty acids -> triglycerol or triglyceride
saturated fats
no double bonds, more H atoms
solid
unsaturated fats
one or more double bonds
liquid at room temp
phospholipid
two fatty acids and a phosphate attached to a glycerol
- hydrophobic: two fatty acid tails
Hydrophilic: phosphate head
steroid
lipids made of four fused rings, carbon skeleton.
ex. cholesterol, component of animal cell membrane, impact fluidity
proteins
polypeptides
- unbranched polymer built from amino acid
- one or more polypeptide chains to make a protein
there are ___ amino acids
20
3 same groups - hydroxyl, carboxyl, amino group
R group - give characteristics
Glycosidic linkage
covalent bond between monosaccharides
This macromolecule consists of simple sugars and polymers of sugars.
carbohydrates
The monomers of carbohydrates are simple sugars.
Monosaccharide
The most common monosaccharide, is of central importance in the chemistry of life.
glucose
The large biological molecule that does not include true polymers and are very hydrophobic.
lipids
A molecule that has a long carbon skeleton and connects to a glycerol to make a fat.
fatty acid
steroids
lipids consisting of a carbon skeleton and four fused rings
Is a biologically functional molecule that consists of one or more polypeptides.
protein
unbranched polymers built from amino acids
polypeptides
Also called the side chain, this variable group differs with each amino acid.
R Group
chemical agents that selectively speed up chemical reactions without being consumed in the reaction.
Catalysts
Covalent bonds that further reinforce the shape of a tertiary structure in polypeptides.
Disulfide Bridge
Compounds that make up DNA molecules with a sugar-phosphate backbone and nitrogenous base.
Nucleic Acid
Enzymatic Proetins
Regulates metabolism and other chemical reactions by acting as a catalyst
Defensive Proteins
proteins that protect against diseases
storage proteins
proteins that store amino acids
Transport proteins
Transport substances
Hormonal proteins
Coordination of an organisms hormonal activities
Receptor Proteins
responds to chemical stimuli
contractile and motor proteins
movement
structural proteins
support
nonpolar
hydrocarbon chains
polar
uncharged electronegative atom
acidic
negative charge on an electronegative atom
basic
positive charge on an electronegative atom
Primary level
unique sequence of amino acids
secondary structure
coils and folds of polypeptide chains
Tertiary structure
interactions among various side chains
Quaternary structure
results when a protein consists of multiple polypeptide chains
What factors can affect protein folding
heat, mechanical agitation, PH, salt concentrations
DNA
double stranded
double helix
deoxyribose
ATGC