Molecules of Life Flashcards
Macromolecules
Big molecule such as carbohydrates, proteins and nucleic acids; RNA and DNA.
Polymer
Large molecules made by stringing togheter many smaller molecules called monomers.
Dehydration reaction
Cells link up monomers to polymers by removing a molecule of water.
(O + OH –>H20) releases H2O.
Hydrolysis
The breakdown of polymers occurs by cells breaking monomers by adding water between them.
(O - OH) Receives H2O.
Carbohydrates
Sugar molecules that serve as building material for much of the plant body.
Monosaccharides
Monomers of carbohydrates, they cannot be broken down to smaller pieces. (glucose, fructose).
Isomer
Two or more compounds that have the same chemical formula but different arrangements of the atoms within the molecules. May also have different physical/chemical properties.
Dissacharide
Double sugar that is constructed from two monosaccharides caused by a dehydration reaction. (lactose, maltose)
Polysaccharides
Polymers of monosaccharides, long chains of sugars. (starch, glycogen).
Fats
Fats are composed of molecules called trigylcerides which consists of three fatty acids attached to a glycerol molecule. Fatty acids are long hydrocarbon chains with a carboxylic acid group at one end.
Unsaturated fat
Unsaturated fats contain one or more double bonds between the carbon atoms in their fatty acid chains. They have fewer hydrogen atoms in their fatty acids. (healthy because of shape)
Saturated fats
Saturated fats have no double bonds between the carbon atoms in their fatty acid chains. They have the maximum amount of hydrogen atoms. (unhealthy because of their linear shape)
Polyunsaturated fat
Has several double bonds within its fatty acids due to the lack of hydrogen atoms.
Hydrogenation
Unsaturated fats converted to saturated fats by adding a hydrogen. Can also create trans fats which are bad for the health.
Steroids
Lipids with a carbo skeleton with four fused rings. Different steroid vary in the functional groups attached to the set of rings and these chemical variations affect their function. (Cholesterol)