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mcdb1A > macromolecules > Flashcards

macromolecules Flashcards

1
Q

What is shared among every form of life?

A

some core components
-macromolecules
-water
-ions and small molecules

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2
Q

All cells are made up of..

A

macromolecules

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3
Q

macromolecules (list them)

A

carbohydrates
lipids
proteins
nucleic acids

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4
Q

what is the factor of each macromolecule in every form of life (how much of each)

A

mostly proteins
then nucleic acids
then carbs
then lipids

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5
Q

what are macromolecules

A

polymers
except lipids

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6
Q

what is every macromolecule composed of

A

each type of macromolecule is composed of individual types of units called monomers

every monomer has a hydroxide and H+ to link each monomer to one another

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7
Q

how do macromolecules differ from one another

A

-length
-bonds
-branching
-rings
-presence of functional groups

^^ these lead to macromolecules having different shapes and thus different tasks

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8
Q

how are macromolecules assembled

A

with dehydration reactions/condensation reaction

-water is removed when synthesizing a polymer

-H+ of polymer and OH- of the unlinked monomer react to form a water molecule that leaves and creates a bond between the polymer and monomer

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9
Q

how are macromolecules broken down

A

by hydrolysis reactions

adding a water molecule

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10
Q

describe the energy abundance and change in dehydration and hydrolysis reactions

A

dehydration reactions require energy

hydrolysis reactions produce energy

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11
Q

Uses of Carbohydrates

A

energy storage (main function)

identification of a compound

structure

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12
Q

characteristics of carbohydrates

A

variation in carbohydrates comes from differences in sizes

all follow the general molecular formula CH2O

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13
Q

what is the most common carbohydrate used by organisms on earth

A

6 carbon sugars

glucose
broken down and used as primary energy source

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14
Q

what are the individual monomers of carbohydrates

A

monosaccharides

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15
Q

difference between beta and alpha structures in carbohydrates

A

the OH below the plane = alpha
the OH above the plane = beta

if the bond between monomers is facing down —> alpha
if the bond between monomers is facing up = beta bond

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16
Q

why does it matter if there is a beta bond vs an alpha bond

A

alpha bonds have biological enzymes that can break them down
mammals don’t have enzymes that can break apart beta bonds

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17
Q

what is the name of the bond formed between two carbohydrates

A

glycosidic bond
covalent bond using oxygen as a bridge
ether bond

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18
Q

describe the building blocks of carbohydrates (4 different hierarchical categories of units they can be found in)

A

monosaccharides
-individual units to build larger carbs

disaccharides
-two monosaccharides linked by covalent bond

oligosaccharides
-3-20 monosaccharides

polysaccharides
-hundreds to thousands of monosaccharides

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19
Q

The structural differences in carbohydrates are what dictates__-

A

their physical properties
could be storage carbs or structural carbs

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20
Q

storage molecules
(carbs)

A

starch and glycogen

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21
Q

starch vs glycogen

A

starch - storage carbs in plants
- mostly linear with some branches
-soluble

glycogen - storage carbs in mammals
- more branched
-highly water insoluble

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22
Q

structural molecule
(carbs)

A

cellulose
-highly structured, most common organic compound
-creates cell wall of plant cells
-completely linear

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23
Q

how do carbs serve as identification

A

they are on the surface of cells and tells what the cell is/is for
ex:
surface of red blood cells have oligosaccharides which allows for the identification of blood cells/blood type

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24
Q

how could you eliminate the immune reaction to the wrong blood type

A

break away the monomer(of the oligosaccharide) on the cell surface that prohibits identification of a blood cell as O type
O type has the basic 4 ring structure of blood cell carbs

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25
Q

when/how do you get branching in carbohydrates?

A

every time you get an alpha 1 to 6 bond you get branching
carbon 1 and carbon 6 of two monomers
bond

the difference between the number of branching is due to the number of alpha 1 to 6 bonds

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26
Q

describe the properties/shape of cellulose, starch, and glycogen and what that does to its function

A

cellulose is highly structured and linear
& has beta bonds so it can’t be digested

starch is slightly branched but mostly linear
-allows it to bind to water but forms clumps

glycogen
very branched
highly water insoluble

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27
Q

uses of lipids

A

energy storage
insulation(electrical thermal)
hormone signaling
membrane fluidity

28
Q

characteristics of lipids

A

-non-polar
-hydrophobic
-long chain of ”hydrocarbons”
-C2H2O
-technically not a polymer

29
Q

why is a lipids technically not a polymer

A

monomers are not covalently bonded together
the proximity of the atoms allow lipids to stack well through van der Waals forces

30
Q

lipids

A

diverse group of hydrophobic molecules
long HC chains make it hydrophobic but allow it to store lots of energy

31
Q

Triglycerides

A

fats or oils
made of glycerol backbone and fatty acids
ester linkage between backbone and fatty acid chain

32
Q

fatty acid chain

A

hydrocarbon chain

33
Q

saturated versus unsaturated fats

A

unsaturated fats are liquid at room temp
saturated fats solid at room temp

saturated fats have max # of hydrogens
unsaturated fats don’t have the max number of hydrogens due to a C=C double bond that causes a kink in the fatty acid that creates space.

34
Q

phospholipids

A

-type of lipid
-make up phospholipid bilayer membrane of a cell
-amphipathic
-hydrophobic and hydrophilic components
-involved in signaling but also membrane structure

35
Q

how is a phospholipid amphipathic

A

can interact with both hydrophobic and hydrophilic environments

hydrophilic head
phosphate head interacts with water

hydrophobic tails
two fatty acid tails

36
Q

how does tail length affect fluidity of phospholipid bilayer

A

longer tails make it less fluid

more atoms(in the tails and in the head) are closer together so the phospholipids have more van der waals forces holding them together

37
Q

how do unsaturated fats in phospholipid fatty acid tails affect fluidity

A

kinks in fats prevent packing of phospholipids and reduces the van der waals forces between the lipids

less packed togehter

makes it more fluid

38
Q

how does cholesterol affect fluidity of phospholipid bilayer

A

cholesterol reduces fluidity at moderate temperatures, but at low temperatures it allows for fluidity as it hinders solidification of the bilayer

39
Q

what would you expect to find in the membrane of an amoeba living near the permafrost of the artic

A

they will have a high conc. of unsaturated phospholipid tails to allow the membrane to remain fluid in cold temps.
or they can have more cholesterol to hinder solidification

40
Q

function of proteins

A

everything except information storage
enzymatic proteins, defensive proteins, storage proteins, transport proteins, hormonal proteins, receptor proteins, contractile and motor proteins, structural proteins

41
Q

monomers of proteins

A

aminoacids
20 chemically distinct amino acids exist
differ by R-group

42
Q

amino acid features

A

amino group
carboxyl group (COOH)
R-group (responsible for diversity of amino acid)
Ca —> central carbon atom (alpha carbon)

43
Q

r-groups

A

vary in chemical size but also properties
nonpolar, polar, or charged

44
Q

what are the links between amino acids

A

peptide bonds
covalent bond formed by condensation reaction

45
Q

growth and directionality of amino acid chains

A

new amino acids added to C-side of amino acid
C-side = COOH side
OH of C-side bonds to a H on N-side of new amino acid
N-side = start of peptide NH2

amino group and carboxyl group bond

46
Q

amino acids linked together form a

A

peptide
small, unprocessed chain

47
Q

how come all proteins are peptides but only long peptides are proteins

A

proteins are long and processed

48
Q

primary structure

A

long chain of amino acids
held together by peptide bonds

have an amino acid end (Nterminus) and Carboxyl end (C Terminus)

49
Q

Secondary structure

A

primary structure wound into an alpha helix or beta pleated sheet by hydrogen bonds
alpha helix is a coil caused by the proximity of oxygen and hydrogen bonds

50
Q

tertiary structures

A

secondary structures fold back onto themselves to form tertiary structures

helix wrapped around itself uniquely

bonded by r-groups

driven by
hydrophobic interactions, stabilized by disulfide bridges and ionic interactions

51
Q

quaternary structure

A

association of independent polypeptide chains to form a functional protein (hemoglobin)
2 or more tertiary proteins wrapped together

52
Q

Nucleic acids primary use

A

storage, transmission, and use of genetic material

53
Q

nucleic acids monomers

A

nucleotides

54
Q

nucleic acids features

A

highly charged
sugar-phosphate backbone
directionality - 5’ end and 3’ end
base complementary

55
Q

3 components that make up the monomers of nucleic acids (nucleotides)

A

pentose sugar, nitrogenous base, phosphate groups

56
Q

explain the role of the carbons in the pentose sugar

A

carbon 1 is where the nitrogenous base is attached
carbon 2 identifies what sugar we have
carbon 5 is where the phosphate group is located

57
Q

nitrogenous bases

A

pyrimidines :
cytosine, uracil, thymine
one-carbon nitrogen ring base

purines:
adenine, guanine
two-carbon nitrogen base

58
Q

which nitrogenous bases pair with which

A

adenine and thymine(in DNA)
adenine and uracil (in RNA)
guanine and cytosine

59
Q

what type of bond is between nitrogenous base pairs

A

hydrogen bonds

60
Q

differences in bond strength between nitrogenous base pairs

A

2 hydrogen bonds between adenine and thymine

3 hydrogen bonds between guanine and cytosine
stronger

61
Q

how do nucleotide monomers give polymers of nucleotides directionality

A

new nucleotides are added to nucleic acids through OH of sugar in nucleotide bonding to hydrogen in phosphate od phosphate head of another

every new nucleotide is added to 3’ end
always grow 5’ to 3’

62
Q

how is a deoxyribose sugar and ribose sugar different

A

deoxyribose sugar has an H at the 2 carbon

ribose has an OH at thr 2 carbon

63
Q

two types of nucleic acids

A

DNA; deoxyribonucleic acid
RNA; Ribonucleic acid
they both carry genetic info

64
Q

difference between dna and rna

A

rna is single-stranded
-allows for folding and attraction between complimentary regions on itself
-diverse structures

dna is double stranded
rna has ribose sugar with OH at 2-carbon
dna has deoxyribose sugar with H at 2-carbon

65
Q

%’s of nitrogenous bases in double stranded DNA

A

%adenine = %thymine
%guanine = %cytosine

66
Q

DNA structure

A

forms double-stranded structures
antiparallel strands
hydrogen bonds link the two strands together

67
Q

what did rosalind franklin do

A

used x-ray crystallography to discover structure of DNA
found that it was double stranded and the sugar phosphate was on the outside

mcdb1A (11 decks)

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