Lecture #20: Macromolecules Flashcards
Energy
The ability to do work
Potential energy
energy that matter has because of its position
- electrons moved to outer levels have greater potential energy
Energy levels
1st level - 2 e-
2nd level - 8 e-
Oxygen
8 e-
2 e- (first level)
6 e- (second level)
“wants 2 e-“
Hydrogen
1 e- (1st level)
Non-polar Covalent bonds
Equal sharing of e- within molecule
O2, most lipids (fats)
- nonpolar —> hydrophobic
Hydrogen bonds
Weaker than covalent (works at a distance)
1. between polar molecules
2. between sections of large molecules
Ionic bonds
NaCl
Water
Polar
cohesive, adhesive, good solvent, high heat capacity (storage)
Cohesive
sticks to itself (bc of hydrogen bonds)
Adhesive
Sticks to other polar molecules
Good solvent
for polar molecules, molecules w/ ionic bonds
High heat capacity
heats up and cools down slowly
Becomes denser as it cools down to 4C, but expands as it cools down
solid form is less dense than liquid form (ice floats on top)
Disassociate into ions (H2O –> H+ + OH-)
Ph
-log [H+ concentration]
pOH
-log [OH- concentration]
pH < 7
acidic (excess of H+ ion)
pH> 7
alkaline (or basic) (excess of OH- ion)
pH = 4
10x the H+ concentration of pH = 5
pH = 6
100x (10 * 10) the H+ concentration of pH 4
as you go up the scale, H+ concentration increases by 10
pH + pOH
pH + pOH = 14
what is ph of blood?
pH = 7.35 - 7.45
Buffer system in blood
CO2 + H2O –> H2CO3 (carbonic acid) –> HCO3- (bicarbonate) + H+
add CO2, system moves to the left
Polymers
Link subunits to form large molecules
Dehydration synthesis
Glucose + fructose + energy —-> Sucrose
endergonic process
Enzymatic hydrolysis
Sucrose + H2O —> Glucose + frutose + energy
- Breaking molecule with the addition of water
Exergonic process
What are the 3 chains of polysaccharides?
Polysaccharide chains
- Straight chain
- Branched chain
- Parallel chain
monosaccharide - 1 chain
Disaccharide - 2 chain
Straight chain
plant starch
Branched chain
Glycogen (storage molecule)
Parallel chain
cellulose
Lipids
Saturated fats
maximum number of H+ bonds
Solid at room temp, sticky fatty acid chains, worse in diet
- Glycerol backbone + 3 fatty acid chains
- No C-C double bond in fatty acid chain
Lipids
Unsaturated fats (Oils)
DOES NOT have max number of H+ bonds
Bent fatty acid chain, liquid at room temp (oils), better in diet
Cis and trans unsaturated fats
C=C (double bond) in fatty acid chain
Amino acids
NH2 - amine group
COOH - carboxyl group
R group - functional group (different for every amino acid)
What are the 4 levels of Protein structure?
4 levels of protein structure
- Primary
- Secondary
- Tertiary
- Quinterinary
proteins fold based on hydrophobic and hydrophilic bonds
hydrophobic lines up in middle
What is primary protein structure?
Primary
order of amino acids (amino acid sequence)
What is secondary protein structure?
Secondary
local folding (substructure) (H bonds)
What is tertiary orotein structure?
Tertiary
Regional folding (H bonds) (3-D structure)
What is quinterinary structure?
Quinterinary
Joining multiple polypeptides
What is a polypeptide?
Polypeptide
String of amino acids
EX: Hemoglobin - 2 alpha polypeptides + 2 beta polypeptides
What is denaturation?
Denaturation
Unfolding of protein
What is a chaperone protein?
Chaperone protein
fixes misfolded proteins
