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NAS 2 > Organics PPT > Flashcards

Organics PPT Flashcards

1
Q

How many electrons does Carbon have?

A

6

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2
Q

How many bonds could Carbon form to become more stable?

A

4

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3
Q

What type of bond does Carbon form?

A

covalent

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4
Q

any covalent molecule with Carbon and Hydrogen; other elements hang off of the Carbon

A

organic molecules

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5
Q

examples of elements that hang off Carbon in organic molecules

A

Oxygen,
Phosphorus,
Nitrogen

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6
Q

What are the purposes of organic molecules?

A

energy source,
structural material,
carriers of hereditary information

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7
Q

How are these large organic molecules formed?

A

condensation reactions

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8
Q

How are these large organic molecules broken down?

A

hydrolysis reactions

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9
Q

What type of reaction is the condensation reaction?

A

synthesis

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10
Q

Explain the steps of the condensation reaction.

A
  1. remove an -OH group from one molecule and an H⁺ from another
  2. a covalent bond forms between the two molecules
  3. the -OH and H⁺ form water
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11
Q

opposite of dehydration synthesis; used to break down large organic molecules into smaller units

A

hydrolysis reaction

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12
Q

What type of reaction is the hydrolysis reaction?

A

decomposition

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13
Q

Explain the hydrolysis reaction.

A

an -OH and a H⁺ from water are attached at the exposed sides

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14
Q

various atoms or clusters of atoms covalently bonded to the carbon backbone; give organic compounds different properties; commonly occur

A

functional groups

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15
Q

examples of functional groups

A

hydroxyl, methyl, carbonyl, carboxyl, amino, phosphate

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16
Q

List the 4 organic compound groups.

A
  1. carbohydrates
  2. lipids
  3. proteins
  4. nucleic acids
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17
Q

most abundant organic compound group; can be simple or complex molecules

A

carbohydrates

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18
Q

List the 2 main uses of carbohydrates.

A

energy storage,

structural support

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19
Q

What are carbohydrates made of?

Give the ratio.

A

carbon, hydrogen, oxygen

1C:2H:1O

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20
Q

example of a carbohydrate

A

C₆H₁₂O₆

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21
Q

simple carbs; typically have a backbone of 5 or 6 Carbon

A

monosaccharides

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22
Q

examples of monosaccharides

A

glucose (6C),

fructose (6C)

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23
Q

simple chain of 2 sugar units; bonded through a condensation reaction

A

disaccharide

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24
Q

complex chain of many sugar units; can be identical or different; joined through condensation reaction

A

polysaccharides

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25
Q

What are polysaccharides used for?

A

energy storage,

structural support

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26
Q

polysaccharide: storage form for glucose in plants

A

starch

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27
Q

Humans break down starch into glucose for energy using a ___ reaction.

A

hydrolysis

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28
Q

List the 4 main groups of polysaccharides.

A
  1. starch
  2. cellulose
  3. glycogen
  4. chitin
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29
Q

polysaccharide: plant cell wall component; very stable and strong

A

cellulose

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30
Q

Why can’t humans digest cellulose?

A

We lack the enzymes needed to break apart the sugars.

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31
Q

Why are cellulose and starch similar?

A

both made from glucose

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32
Q

List the differences between cellulose and starch.

A
  1. starch- glucoses constant repeated orientation; less stable
  2. cellulose- glucoses rotated 180°; very stable
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33
Q

polysaccharide: primary storage form for glucose in animals (stored in liver and muscle)

A

glycogen

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34
Q

Glycogen can be easily converted to ___ for energy.

A

glucose

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35
Q

polysaccharide: structural material; form 30-70% of crab/insect exoskeletons; form 5-20% of fungi cell walls

A

chitin

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36
Q

main function is long term energy storage; do not dissolve in water (hydrophobic)

A

lipids

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37
Q

List the 4 main groups of lipids.

A
  1. fatty acids and triglycerides
  2. phospholipids
  3. waxes
  4. steroids
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38
Q

type of fatty acid with all single bonds; solid at room temperature

A

saturated

39
Q

type of fatty acid with double bonds; liquid at room temperature

A

unsaturated

40
Q

lipid: one end has a carboxyl group (COOH); the rest of the molecule (the “tail”) is C and H

A

fatty acids

41
Q

___ come together to form triglycerides.

A

Fatty acids

42
Q

lipid: used for long term energy storage; composed of three fatty acids attached to a glycerol molecule

A

triglycerides

43
Q

lipid: main component of cell membrane; 2 fatty acid tails (hydrophobic); phosphate group “head” (hydrophilic); amphipathic molecule

A

phospholipid

44
Q

lipid: fatty acids combined with alcohols; stiff, water-repellent material

A

waxes

45
Q

rigid backbone of 4 fused Carbon rings

A

sterols

46
Q

examples of sterols

A

vitamin D, cortisone, cholesterol, testosterone, estrogen

47
Q

component of biological membranes; transported through the blood stream by lipoproteins

A

cholesterol

48
Q

List the 2 types of cholesterol.

A
  1. low density (LDL) “bad cholesterol”

2. high density (HDL) “good cholesterol”

49
Q

High cholesterol increases the risk of ___.

A

heart disease

50
Q

How do we get cholesterol?

A
  1. liver produces 1000 mg/day

2. food from animals (eggs, meat; saturated and trans fats)

51
Q

List the 4 types of fats.

A
  1. monounsaturated
  2. polyunsaturated
  3. saturated
  4. trans
52
Q

What effects do monounsaturated fats have on cholesterol?

A

lowers LDL,

raises HDL

53
Q

What effects do polyunsaturated fats have on cholesterol?

A

lowers LDL,

raises HDL

54
Q

What effects do saturated fats have on cholesterol?

A

raises both LDL and HDL

55
Q

What effects do trans fats have on cholesterol?

A

raises LDL,

lowers HDL

56
Q

List the main sources of monounsaturated fats.

A

olive oil,
peanut oil,
canola oil

57
Q

List the main sources of polyunsaturated fats.

A

corn,

soybean oil

58
Q

List the main sources of saturated fats.

A 
whole milk,
butter,
cheese,
red meat,
chocolate
59
Q

List the main sources of trans fats.

A

margarine,
shortening,
fast food

60
Q

Which fats are in a liquid state at room temperature?

A

monounsaturated and polyunsaturated

61
Q

Which fats are in a solid state at room temperature?

A

saturated and trans

62
Q

fat: some naturally occurring in small amounts; modified fats

A

trans fats

63
Q

___ are fats artificially produced in large quantities by heating liquid vegetable oils in the presence of hydrogen. A process called ___ which makes the fats harder and last longer.

A

Modified fats,

hydrogenation

64
Q

most diverse group of organic compounds; contain C, H, O, N, and sometimes S and P

A

proteins

65
Q

examples of proteins and their purposes

A
  1. enzymes: speed up reactions
  2. structural components: bones
  3. hormones
66
Q

protein building block

A

amino acids

67
Q

List the components of amino acids.

A
  1. central Carbon
  2. amino group (N)
  3. carboxyl group
  4. Hydrogen
  5. “R group” varies between amino acids
68
Q

How many different amino acids are there?

A

20

69
Q

examples of amino acids

A
  1. tyrosine
  2. lysine
  3. glutamate
  4. glycine
  5. proline
70
Q

type of reaction used to link amino acids together and form a protein

A

condensation reaction

71
Q

name for the covalent bond in an amino acid

A

peptide bond

72
Q

a chain of amino acids

A

polypeptide

73
Q

What determines a protein’s function?

A

the protein’s structure

74
Q

What is the shape of a protein determined by?

A

the sequence of amino acids

75
Q

How many parts are protein structure divided into?

A

4

76
Q

protein structure: the sequence of amino acids forms the polypeptide chain; order of amino acids is determined by DNA

A

primary structure

77
Q

What is the importance of the primary protein structure?

A

dictates protein shape and function

78
Q

protein structure: the primary chain forms spirals (α-helices) and sheets (β-sheets)

A

secondary structure

79
Q

List the 2 options in a secondary structure.

A
  1. Coiled Alpha (α) Helix

2. Extended Beta (β) Pleated Sheet

80
Q

when hydrogen bonds form between different parts in the secondary protein structure

A

folding

81
Q

the primary chain is coiled to form a spiral structure, which is stabilized by hydrogen bonds

A

α-Helix

82
Q

the primary chain “zig-zags” back and forth forming a “pleated” sheet; adjacent strands are held together by hydrogen bonds

A

β-Sheet

83
Q

protein structure: final 3D shape (functional protein); further folding due to R group interactions

A

tertiary structure

84
Q

In some R groups of the tertiary protein structure, sulfur atoms form covalent bonds called ___.

A

disulfide bonds

85
Q

Further folding in the tertiary protein structure results in these 2 possible molecules.

A
  1. globular

2. rod-like / barrel-like

86
Q

protein structure: 2/more polypeptide chains, each with its own tertiary structure, combine to form a functional protein

A

quaternary structure

87
Q

when the protein unfolds, becoming inactive

A

denaturation

88
Q

Why does denaturation occur?

A

due to changes in temperature or pH

89
Q

carry genetic information; made up of individual nucleotides

A

nucleic acids

90
Q

List the 3 parts of a nucleotide.

A
  1. 5-Carbon sugar
  2. phosphate group
  3. nitrogen base
91
Q

List the 2 main nucleic acids.

A
  1. DNA

2. RNA

92
Q

nucleic acid that carries genetic information

A

deoxyribonucleic acid (DNA)

93
Q

nucleic acid that carries a message to make proteins

A

ribonucleic acid (RNA)

94
Q

RNA carries the message from ___ to make proteins.

A

DNA

NAS 2 (19 decks)

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