Lecture #20: Macromolecules Flashcards

1
Q

Energy

A

The ability to do work

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2
Q

Potential energy

A

energy that matter has because of its position

- electrons moved to outer levels have greater potential energy

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3
Q

Energy levels

A

1st level - 2 e-
2nd level - 8 e-

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4
Q

Oxygen

A

8 e-
2 e- (first level)
6 e- (second level)
“wants 2 e-“

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5
Q

Hydrogen

A

1 e- (1st level)

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6
Q

Non-polar Covalent bonds

A

Equal sharing of e- within molecule

O2, most lipids (fats)
- nonpolar —> hydrophobic

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7
Q

Hydrogen bonds

A

Weaker than covalent (works at a distance)

1. between polar molecules
2. between sections of large molecules

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8
Q

Ionic bonds

A

NaCl

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9
Q

Water

A

Polar

cohesive, adhesive, good solvent, high heat capacity (storage)

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10
Q

Cohesive

A

sticks to itself (bc of hydrogen bonds)

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11
Q

Adhesive

A

Sticks to other polar molecules

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12
Q

Good solvent

A

for polar molecules, molecules w/ ionic bonds

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13
Q

High heat capacity

A

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-)

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14
Q

Ph

A

-log [H+ concentration]

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15
Q

pOH

A

-log [OH- concentration]

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16
Q

pH < 7

A

acidic (excess of H+ ion)

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17
Q

pH> 7

A

alkaline (or basic) (excess of OH- ion)

18
Q

pH = 4

A

10x the H+ concentration of pH = 5

19
Q

pH = 6

A

100x (10 * 10) the H+ concentration of pH 4

as you go up the scale, H+ concentration increases by 10

20
Q

pH + pOH

A

pH + pOH = 14

21
Q

what is ph of blood?

A

pH = 7.35 - 7.45

22
Q

Buffer system in blood

A

CO2 + H2O –> H2CO3 (carbonic acid) –> HCO3- (bicarbonate) + H+

add CO2, system moves to the left

23
Q

Polymers

A

Link subunits to form large molecules

24
Q

Dehydration synthesis

A

Glucose + fructose + energy —-> Sucrose

endergonic process

25
Q

Enzymatic hydrolysis

A

Sucrose + H2O —> Glucose + frutose + energy

  • Breaking molecule with the addition of water

Exergonic process

26
Q

What are the 3 chains of polysaccharides?

Polysaccharide chains

A
  1. Straight chain
  2. Branched chain
  3. Parallel chain

monosaccharide - 1 chain

Disaccharide - 2 chain

27
Q

Straight chain

A

plant starch

28
Q

Branched chain

A

Glycogen (storage molecule)

29
Q

Parallel chain

A

cellulose

30
Q

Lipids

Saturated fats

A

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
31
Q

Lipids

Unsaturated fats (Oils)

A

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

32
Q

Amino acids

A

NH2 - amine group
COOH - carboxyl group
R group - functional group (different for every amino acid)

33
Q

What are the 4 levels of Protein structure?

4 levels of protein structure

A
  1. Primary
  2. Secondary
  3. Tertiary
  4. Quinterinary

proteins fold based on hydrophobic and hydrophilic bonds

hydrophobic lines up in middle

34
Q

What is primary protein structure?

Primary

A

order of amino acids (amino acid sequence)

35
Q

What is secondary protein structure?

Secondary

A

local folding (substructure) (H bonds)

36
Q

What is tertiary orotein structure?

Tertiary

A

Regional folding (H bonds) (3-D structure)

37
Q

What is quinterinary structure?

Quinterinary

A

Joining multiple polypeptides

38
Q

What is a polypeptide?

Polypeptide

A

String of amino acids

EX: Hemoglobin - 2 alpha polypeptides + 2 beta polypeptides

39
Q

What is denaturation?

Denaturation

A

Unfolding of protein

40
Q

What is a chaperone protein?

Chaperone protein

A

fixes misfolded proteins