Macromolecules (WK 2) Flashcards
components of an atom
proton
neutron
electron
how many electrons in the first shell/orbital?
2
How many electrons in the second shell/orbital
8
what is a covalent bond?
a very strong bond that occurs when atoms share their electrons with eachother to fill their outer shell.
hydrogen bonds
attraction between hydrogen atoms and electronegative atoms, is weaker than covalent
ionic bonds
bond between positive and negative ions. weaker than cov and hyd bonds
major macromolecules
carbohydrates
proteins
nucleic acids
lipids
van der walls forces
- Weak electrostatic attractions between molecules because of the differences in charge
hydrophilic interactions
molecules that are able to dissolve in water because they are also polar. “water-loving” molecules
hydrophobic interactions
repel water- an example includes fat
properties of water
highly cohesive
solid water is less dense than liquid water
high heat capacity
high heat of evaporation
water is highly cohesive. what does this mean?
water molecules are able to stick together- water molecules will stick together which is how plants are able to draw water up into cells
solid water is less dense than liquid- what does this mean?
water molecules that are not moving as much (due to low temperature) have more ability to form up to 4 bonds with other molecules, so there is less space between each molecule and therefore is more dense than liquid
What does a high heat capacity mean for water
extra heat has to be used to break hydrogen bonds- useful because if molecules were sensitive to heat, cellular functioning could not occur.
Water has a high heat of evaporation- what does this mean?
water can absorb a lot of heat so can be evaporated faster
purpose of nucleic acids
- the creation of proteins
2. ability to pass genes onto next generation
bonds in a nucleotide
Covalent bond between sugar on one nucleotide and phosphate group on another, which links them to eachother.
hydrogen bond between the base pairs that are complementary to eachother
one unit of carb
monosaccharide
2 unit of carb
disaccharide
3-10 units of carb
oligosaccharide
hundreds to thousands of carbs
polysaccharide
hydrolysis
addition of a water molecule, which breaks the bond holding the carbohydrate chain together. monosaccharides are produced
dehydration
the loss of a water molecule to form a disaccharide
what differs in amino acid structure
the r group
r groups have the ability to have different properties, what are they?
polar
non polar
charged (acid)
charged (basic)
peptide bonds
link amino acids together
different structure/ levels of proteins
Primary- amino acid sequence
secondary- amino acid/ beta pleated sheet
tertiary- secondary structure folds into a 3d formation
quaternary- only in some proteins- more than one peptide
triaclyglycerol
common storage of fat
glycerol head group bonded to three hydrophobic fatty acid tails
saturated fats
no double bonds, are linear in shape, can pack together lightly due to linearity, solid at room temp
unsaturated fats
one or more double bonds (creates a bend), more difficult to pack tightly together, liquid at room temp
types of configurations in fatty acids
cis
trans
cis fatty acids
double bonds that have hydrogen on the same side of the carbon chain- has a bent or kinked shape
trans fatty acids
double bonds which have hydrogen on opposite sides of the carbon chain- has a more linear shape
phospholipids have….
a charged phosphocholine group bonded to two fatty acid tails
phospholipids are ….. in nature
amphipathic- both hydrophobic and hydrophilic in different regions
