Macromolecules

Question 1

Carbohydrates

Answer 1

CH²O
1Carbon:1Oxygen
Ring

NO NITROGEN
NO SULFUR

Question 2

monomer vs polymer carbs

Answer 2

monosaccharide
1 sugar

polysaccharide
many sugars

mono->poly for storage
glucose in blood -> glycogen in liver

Question 3

carbs function

Answer 3

structure (cellulose-cell wall, chitin-exoskeleton)

communication (glyxoproteins on cells)

! metabolic energy source

Question 4

proteins

Answer 4

amino group + carboxylic acid + R-group (bulky, polar/nonpolar, acid/base)

Question 5

monomer vs polymer protein

Answer 5

amino acid vs polyeptide (strong C-N bond)

Question 6

organisation of proteins

Answer 6

1’ order
2’ folding into sheets/spirals
3’ multiple 2’ structures
4’ multiple 3’ structures

Question 7

Enzyme

Answer 7

protein catalysts (encourage rxns to occur)

Question 8

lipids

Answer 8

fats, oils, waxes, hormones
nonpolar
long chain fatty acids
CARBON&raquo_space; OXYGEN.

Question 9

function of lipids

Answer 9

insulation (temperature, neurotransmission)

cellular messangers (hormones)

Question 10

phospholid

Answer 10

hydrophilic phosphate group
hydrophobic carbon chains

P - two carbon chains

cell membrane

Question 11

nucleic acids

Answer 11

nucleotides (monomer)
- P
- 5 carbon sugar
- Nitrogenous base

RNA / DNA (polymer)

Question 12

RNA

Answer 12

3 oxygen in ring (1 alone, 2 OH)

pseudoknots, hairpin loops, T-loops

more variety -> functional

A=U
C=G

Question 13

DNA

Answer 13

2 oxygen in ring (1 alone, 1 OH, 1 H)

stable double-helix

A=T
C=G (stronger)

Question 14

Lock & Key model

Answer 14

active site of emzyme shaped to fit specific substrate like a puzzle

Question 15

induced fit model

Answer 15

when specific substrate is near acrive site of enzyme it will adapt for a tighter fit

Question 16

conpetitive/non competitive inhibition

Answer 16

competitive inhibitors bind to active site
non competitive inhibitors bind to allosteric site, changing shape of active site

Question 17

saturated vs unsaturated lipids

Answer 17

Saturated (singlebonds, solid room temp)
Unsaturated (Doublebonds, liquid room temp)
-cis-fats bend in chain
-trans-fat animal meats, no bend