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Freshman Biology > Macromolecules > Flashcards

Macromolecules Flashcards

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1
Q

organic

A

compounds derived from living things

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2
Q

carbon bonds: single

A

ethane, an alkane, C-C

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3
Q

carbon bonds: double

A

ethene, an alkene, C=C

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4
Q

carbon bonds: triple

A

ethyne, an alkyne, C≡C

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5
Q

covalent bonds

A

formed when 2 atoms share 1 or more pairs of electrons, creating molecules

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6
Q

definition: CHONP

A

carbon, hydrogen, oxygen, nitrogen, phosphorous

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7
Q

dehydration synthesis

A

to remove water to make polymers from monomers

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8
Q

hydrolysis

A

to add water to break down polymers into monomers

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9
Q

macromolecule

A

a large, organic molecule

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10
Q

monomer

A

a molecule that is the building block for larger molecules (polymers)

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11
Q

polymer

A

a molecule made up of repeating subunits (monomers)

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12
Q

carbohydrates

A

sugars

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13
Q

elements: carbohydrates

A

C, H2, O with a ratio of 2:1 (hydrogen:oxygen)

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14
Q

monomer: carbohydrates

A

monosaccharides (simple sugars)

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15
Q

polymer: carbohydrates

A

disaccharides and polysaccharides

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16
Q

structure: carbohydrates

A

usually ring form

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17
Q

functions: carbohydrates

A

provide energy (cell respiration), structural support (makes up cell/body parts)

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18
Q

source: carbohydrates

A

mainly from plants

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19
Q

foods: carbohydrates

A

breads, pasta, vegetables, fruits, candy

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20
Q

ending: carbohydrates

A

-ose

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21
Q

monosaccharide

A

one sugar

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22
Q

examples: monosaccharides

A

glucose (C6H12O6), fructose, galactose

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23
Q

disaccharide

A

2 sugars

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24
Q

examples: disaccharides

A

sucrose, lactose, maltose

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25
Q

polysaccharide

A

many sugar units

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26
Q

examples: polysaccharides

A

starch, glycogen, cellulose

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27
Q

isomers

A

same chemical formula, different structure

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28
Q

examples: isomers

A

glucose and fructose are C6H12O6 but have different structures

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29
Q

lipids

A

fats

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30
Q

elements: lipids

A

CHO (high ratio of H:C)

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31
Q

monomer: lipids

A

fatty acids

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32
Q

polymer: lipids

A

triglyceride

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33
Q

functions: lipids

A

provide long-term, stored Energy (in C-H bonds), builds cell membranes, helps make hormones, provides insulation

34
Q

examples: lipids

A

fats, oils, triglycerides, phospholipids, waxes, steroids

35
Q

fatty acids

A

unsaturated/saturated monomers of lipids

36
Q

triglycerides

A

3 fatty acids and 1 glycerol (how fat is stored in our body)

37
Q

phospholipids

A

make up cell membrane

38
Q

waxes and oils

A

provides protection to organisms

39
Q

steroids

A

hormones like testosterone/estrogen and cholesterol

40
Q

hydrophilic

A

water loving (polar)

41
Q

hydrophobic

A

water fearing (non polar)

42
Q

elements: proteins

A

CHON and sometimes S

43
Q

monomer: proteins

A

amino acids

44
Q

polymer: proteins

A

polypeptide

45
Q

functions: proteins

A

builds muscle, forms connective tissue, forms antibodies (helps with immunity), forms hemoglobin (protein that carries O2 to RBC), forms enzymes, considered as a last resort energy source

46
Q

types: amino acids

A

20

47
Q

peptide bonds

A

bonds between amino acids

48
Q

dipeptide

A

2 amino acids bonded together

49
Q

polypeptide

A

3+ amino acids bonded together

50
Q

during digestion: polypeptides

A

fold into globs, then unwind during digestion

51
Q

examples: proteins

A

hormones, enzymes, antibodies

52
Q

enzymes

A

proteins that act as catalysts to speed up reactions inside cells by straining chemical bonds, therefore lowering the activation energy required for a reaction to move forward (and the less energy to start the reaction, the easier it is to move forward more quickly)

53
Q

substrate

A

a substance, or reactant, that an enzyme acts on

54
Q

active site

A

a location on an enzyme that a substrate binds to

55
Q

denaturation by heat

A

if the shape of the enzyme is changed, the substrate no longer fits into the active site as well, and the active site eventually becomes so deformed that the substrate does not fit at all, so all activity stops

56
Q

reusability: enzymes

A

yes (they aren’t permanently changed/used up as the reaction occurs)

57
Q

specificity: enzymes

A

specific for the reaction(s) they catalyze

58
Q

shape: enzymes

A

twist and fold into a 3D shape

59
Q

ending: enzymes

A

-ase

60
Q

elements: nucleic acids

A

CHONP

61
Q

examples: enzymes

A

lactase (breaks down lactose), maltase (breaks down maltose)

62
Q

monomer: nucleic acids

A

nucleotides

63
Q

polymer: nucleic acids

A

DNA

64
Q

DNA

A

polymer of nucleic acid (deoxyribonucleic acid)

65
Q

RNA

A

polymer of nucleic acid (ribonucleic acid)

66
Q

function and shape: DNA

A

determines hereditary traits, double helix

67
Q

function and shape: RNA

A

helps make proteins, single stranded

68
Q

examples: nucleic acids

A

DNA and RNA

69
Q

question: what would be the polymer of a single strand of hair?

A

wig

70
Q

question: what food is not mainly made from carbohydrates - asparagus, chocolate bar, an apple, chicken nuggets?

A

chicken nuggets

71
Q

question: true or false - all monosaccharides are isomers of one another

A

true

72
Q

question: what is the chemical formula for a monosaccharide?

A

C6H12O6

73
Q

question: what type of lipid is correctly matched with its function? phospholipid - a hormone type, triglycerides - form that fat is stored in our cells, wax - makes cell membrane up, steroids - another hormone

A

triglycerides

74
Q

question: a 3 fatty acid chain would be a?

A

triglyceride

75
Q

question: what type of bond has 2 amino acids bonded together, forming a dipeptide - covalent bond, hydrogen bond, peptide bond, ionic bond?

A

peptide bond

76
Q

question: what element do proteins have that you wouldn’t find in carbohydrates or lipids?

A

nitrogen

77
Q

question: what might limit/prevent an enzyme from doing its job - the temperature of the environment the enzyme is in, the concentration of gases (such as oxygen) within the environment of the enzyme, the shape of an enzyme, all choices could limit an enzyme?

A

all choices could limit an enzyme

78
Q

question: what does the following description describe - an enzyme has an active site, where the substrates and enzyme fit together in such a way that the substrates are oriented to react. following the reaction, the products are released and the enzyme assumes its original shape?

A

enzyme

79
Q

question: what is 1 disaccharide made of?

A

2 monosaccharides

80
Q

question: describe enzyme reaction in extreme temperatures - the enzyme won’t work in extreme temperatures, the enzyme only works in extreme temperatures, temperature has no effect on enzyme reaction?

A

the enzyme won’t work in extreme temperatures

Freshman Biology (1 decks)

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