Lecture 1 Flashcards
4 macromolecules
Protein
Lipids
Carbohydrates
Nuclei acids
Amino acid structure
Amine - side chain - acid(-COOH)
Condensation reaction
Def
Hydrolysis reaction
Def
20 amino acids
- structure of R group
- polar, non polar, acidic, basic, neutral
- 1-and 3-letter abbrev.
- charge at physiological pH
Peptide bonds
Def and mechanism
N–>C synthesis
Primary structure of protein
What is it
Secondary structures
Alpha helix
Beta pleated sheet
Tertiary structure
Folding is due to side chain interactions within a polypeptide.
Types of interactions:
Non-covalent-
Covalent-
Quaternary structure
Interactions of side chains between different polypeptides
Protein function
Enzymes Hormones Receptors Antibodies Transporters Pores Channels Signaling Pumps Porters Markers
Monosaccharides
Formula:
3 common: glucose, fructose, galactose (6-carbon)
2 more: ribose and deoxyribose (5-carbon)
Disaccharides
Formula:
3 common: Maltose, sucrose, lactose (glucose based)
Polysaccharides
3 common: glycogen, starch, cellulose
Functions: ENERGY, adhesion, and cell surface markers
Lipids
Hydrocarbons
Fatty acid
SATURATED fatty acids can STACK up so are SOLID at room temp
Unsaturated fatty acids have double bonds (mono, poly, etc) which create “kinks” in the chain – liquids at room temperature (healthier)
TRANS fats are TERRIBLE - they partially hydrogenate unsaturated fats to make I can’t believe it’s not butter but the double bond goes from Cis –> TRANS which is bad for us.