Midterm 1 Flashcards
Protein Primary Structure
The order and type of amino acids bonded together to form the protein chain
Protein Secondary Structure
The coiled or folded patterns created by Hydrogen bonds on the amino acid backbones (not side chains)
can be beta-sheet or alpha helix structures
Protein Tertiary Structure
The overall 3D form of the protein created by interactions between side chain compounds on the amino acid backbone (the functional groups)
Protein Quaternary Structure
Some proteins associate closely and become entwined to create a larger functional protein (only sometimes)
Proteins
A chain of amino acids bonded together with peptide bonds. Each amino acid matters in the overall structure with different proteins having different orders
What determines protein structure
The given amino acid sequence, the interactions, other proteins and environmental factors
Protein Denaturation
Breakdown of proteins, losing their native shape becomes biologically inactive, can be caused by heat or chemical reactions
Macromolecules
large organic molecules
4 Classes of Macromolecules
Lipids, Carbohydrates, Proteins and Nucleic Acids
Polymer and Monomer
Polymer: many monomers joined by dehydration reactions
Monomer: smaller molecule, creates building blocks of larger ones
Polymer Synthesis
Dehydration reaction, H2O released and two monomers join
Polymer Breakdown
Hydrolysis, Adding water to molecule to break previous bond
Carbohydrates
Sugars, polymers of sugars
Monosaccharides
is a type of sugar, molecular formulas that are some multiple of the unit CH2O, Glucose is the most common, has a carbonyl group and a whole bunch of hydroxyl groups
Disaccharide
two monosaccharides joined
Glycosidic linkage
a covalent bond between two monosacc. by a dehydration rxn. happens between an exterior OH group on each molecule, they release H2O and leave an oxygen bonded to each in the middle
Polysaccharides
macromolecules, polymers with a shitload of monosacc’s joined by glycosidic linkages
Storage Polysaccharides
stored sugars for later use, plants store starch within cellular structures called plastids (like chloroplasts), animals use glycogen
Structural Polysaccharides
EG. cellulose, strong materials for use in things like plant cell walls, can link together to form fibres that are strong
Lipids
doesnt really include polymers, they are just mostly hydrophobic, not many other similarities
Fats
constructed from glycerol and three fatty acids ester linked to each of the three carbons in glycerol
Glycerol
Alcohol with three carbons each having a hydroxyl group
Fatty Acid
Has a long carbon skeleton, one end has a carboxyl group. Mostly hydrophobic because C-H bonds are not very polar
Ester linkage
dehydration rxn between hydroxyl group and carboxyl group
Saturated Fatty Acids
Fatty acid with no double bonds btwn carbon atoms, as many hydrogen atoms as possible are bonded to the carbon skeleton, tails are flexible and allw them to pack together tightly, are solid at room temp
Unsat. fatty acids
Fatty acids with one fewer hydrogen atom on each double bonded carbon atom, causes a kink in the fatty acid structure, means they are liquid at room temp
Phospholipid
similar to fat molecule but only has two fatty acids attahced to glycerol rather than 3, third is taken by a phosphate group which is polar
Phospholipid properties
one end is hydrophobic (tails) and one end is hydrophilic (phosphate “head”), when added to water they form a bilayer, the heads on the outside and the tails on the inside
Steroids
lipids with carbon skeleton consisting of four fused rings, distinguished by the particular chemical groups attached to these rings
Cholesterol
type of steroid, common component of animal cell membranes
Catalysts
chemicals that can speed up reactions without being consumed in the process