THE CHEMISTRY OF PLANT CELLS Flashcards
1
Q
is an integral aspect of
biology
A
CHEMISTRY
2
Q
composed of matter
A
Organisms
3
Q
consists of chemical elements in pure
form and in combinations called compounds
A
Matter
4
Q
substance that cannot be broken
down to other substances by chemical reactions
A
element
5
Q
substance consisting of two or more different elements combined in a fixed
ratio.
A
compound
6
Q
natural elements are essential to life
A
25 of the 92 natural elements
7
Q
natural elements are essential to life for plants
A
16 for plants
8
Q
4 Elements of these make up 96-99.5% of living matter
A
–Oxygen
–Hydrogen
–Carbon
–Nitrogen
9
Q
cell contains both
A
both inorganic [water,
inorganic salts and ions] and organic molecules
10
Q
Biological medium that supports all life
The only and most abundant substance in the
natural environment that exists in all physical states
of matter: solid, liquid and gas
A
Water
11
Q
What makes water a universal solvent / solvent of life
A
A polar molecule
–O region has a partial negative charge
–H region has a partial positive charge
12
Q
region of polar water
molecule is attracted
to sodium cations
A
Negative oxygen
13
Q
region of water
molecule clings to
chloride anions
A
Positive Hydrogen
14
Q
most abundant molecule in living organisms.
Has special traits that make it important to life.
A
Water
15
Q
form when a covalently-bonded
H+ is attracted to a negatively-charged atom in a
neighboring molecule.
A
Hydrogen bonds
16
Q
Characteristics of water:
A
- Liquid at room temperature.
- Universal solvent for polar molecules.
- Water molecules are cohesive.
- Temperature of water changes slowly.
- High heat of vaporization.
- Frozen water is less dense so ice floats.
17
Q
-contain carbon.
– Naturally occurring —— are
found in all living organisms and fossil fuels
-All of these rely on the fixing of CO2 by chlorophyll
A
Organic compounds / molecules
18
Q
derived from
fossil fuels or plant materials, e.g. herbicides,
pesticides
A
Synthetic organic compounds
19
Q
Not all compounds with C are organic, such as
A
• Oxides of carbon (CO2
, CO)
• Carbonates (CO3
), bicarbonates (HCO3
)
• Cyanides (NaCN)
• Compounds with One C [and usu. no H]
20
Q
are made up of organic molecules
and use organic molecules to function
A
All living organisms
21
Q
can form a great variety of organic compounds
form chemical bonds with four other atoms,
including other carbon atoms
A
Carbon
22
Q
Carbon has - electrons in its
outer shell. This means that each
carbon atom forms - bonds.
A
4
23
Q
The 4 bonds in a carbon are in the form of a
A
tetrahedron or a triangular
pyramid.
24
Q
form long chains and
rings, especially with hydrogens
attached
A
Carbon
25
Carbon can form -----, especially with hydrogens
attached
long chains and
rings
26
Compounds with just carbon and
hydrogen are called “-----”:
non-polar compounds like oils
and waxes
hydrocarbons
27
Most of the useful behavior of organic compounds comes from big----- attached to the carbons.
Functional Groups
28
special cluster of atoms
that performs a useful specific function
functional group
29
Some Important Functional Groups of Organic Compounds
Hydroxyl - alcohols
Carbonyl - ketones, aldehyde
Carboxyl - organic acid
Amino - amines
Phosphate - organic phosphate
30
Four Basic Types of Organic Molecules
Carbohydrates, lipids, proteins, nucleic acids
31
C, H, O
(1:2:1)
monosaccharides
Carbohydrates
32
C, H, O
( more C than O)
Glycerol and
Fatty Acids
Lipids
33
C, H, O, N,
Amino Acids
Proteins
34
C, H, O, N, P
Nucleotides
Nucleic Acids (DNA and RNA)
35
Sugars and starches: “saccharides”
Carbohydrates
36
comes from the approximate composition:
a ratio of 1 carbon to 2 hydrogens to
1 oxygen (CH2O). For instance the
sugar glucose is C6H12O6
carbohydrate
37
are composed of
rings of 5 or 6 carbons, with alcohol
(-OH) groups attached.
This makes
most ----- water-soluble.
carbohydrates
38
are used for energy production and
storage, and for structure
Carbohydrates
39
Carbohydrates can be classified based on:
Number of sugar molecules
Location of the carbonyl group
Size of carbon skeleton
40
Number of sugar molecules
(names)
Monosaccharide, disaccharide, polysaccharide
41
Location of the carbonyl group (terminal & inner)
Aldose (terminal) [ribose, glucose, galactose]
Ketose (inner) [ribulose, fructose]
42
Size of carbon skeleton
Ranges from three to seven carbon long
– Triose (Glyceraldehyde, C3H6O3)
– Tetrose (Malic acid, C4H6O5)
– Pentose (Ribose, C5H10O5)
– Hexose (Glucose, C6H12O6)
– Heptose (Mannoheptulose, C7H14O7)
43
Also called simple sugars
Monosaccharides
44
Popular example of monosaccharide
Glucose
45
main food molecule used by most
living things: other molecules are converted to ----- before being used to generate energy.
Glucose
46
can also be assembled into starch and
cellulose.
Glucose
47
Monosaccharides used to sweeten many
food products
Fructose or fruit sugar
48
Monosaccharides that are part of RNA and
DNA: they are 5 carbon sugars
Ribose and deoxyribose
49
Any of two or more compounds with the same molecular formula but with different structures
Isomers
50
same constituent atoms but with different bonding patterns
Structural isomers
51
molecules have the same molecular formula and sequence of bonded atoms, but differ in the three-dimensional orientations of their atoms in space
Stereoisomers
52
2 types of Stereoisomers
Cis–trans isomers or geometric isomers
Enantiomers: isomers whose molecules are mirror images of each other
53
serve as quick energy and short-term energy storage.
They play a structural role in plants, bacteria, and insects.
Carbohydrates
54
Monomers of carbohydrates are the monosaccharides:
glucose
fructose
galactose
55
made by linking two monosaccharides together
disaccharide
56
Synthesis of Disaccharides can also be reversed by adding water to the bond, breaking apart a bond by adding water
hydrolysis
57
Common Disaccharides
Malt sugar
Common table sugar
58
Glucose + Glucose
Maltose
59
Glucose + Fructose
Sucrose
60
Glucose + Galactose
Lactose
61
many sugars linked together
Polysaccharides
62
process of many sugars linked together by covalent bonds
polymerization
63
polymerization can be classified into
Structural polysaccharides
Storage polysaccharides
64
Larger polysaccharides are made from linking many monomer molecules together through
condensation synthesis
65
a polysaccharide composed of glucose.
predominantly made by plants.
Starch
66
3-12 monosaccharides with proteins
Oligosaccharides
67
12 monosaccharides
Polysaccharides
68
Structural Polysaccharides
Cellulose
Chitin
Pectin
69
Most abundant organic compound on earth
Toughest organic compound to digest
Major component of the cell wall of plants and protists
Composed of a long straight chain of glucose molecules
Cellulose
70
Plants produce almost 100 billion tons of ----- per year!
Cellulose
71
a structural polysaccharide found in plants.
composed of glucose monomers.
Cellulose
72
because of the way the glucose monomers are linked together, we and most animals cannot digest ------.
cellulose
73
in our diets, we often refer to cellulose as
fiber
74
The polysaccharide used by certain animals (insects, spiders, crustaceans) to build their exoskeletons
Found in the cell wall of fungi
Composed of a polymer of glucose with a nitrogen-containing appendage.
Chitin
75
cell walls and mid-lamella
natural hydrophilic colloid of polygalacturonic acids
fruits as rich sources (citrus)
Pectin
76
Pure chitin is leathery but becomes hardened when encrusted with
calcium carbonate
77
Storage Polysaccharides
Starch
Inulin
Gums
78
A polymer of glucose molecules like cellulose but differ in the configuration of their glucose rings ( configuration for starch; configuration for cellulose)
Starch
79
Plants store starch in their
plastids
80
Starch may be
simple (unbranched), e.g. amylose or very complex (branched), e.g. amylopectin
81
Animals store this polysaccharide as glycogen in their liver and muscle cells
Starch
82
A polymer of fructose molecules most commonly found in fruits but may also be stored in other plant organs
Inulin
83
natural plant hydrocolloids that may be classified asbanionic or non-ionic polysaccharides or salt of polysaccharides
food reserves in seeds
protection of plants when damaged
lubricants of growing root tip
seed gums, marine gums (agar, carrageenan, algin), microbial gums (xanthan gum), plant exudates
Gums
84
Miraculin (glycoprotein)
Synsepalum dulcificum
Steveoside (diterpene glycoside)
Stevia rebaudiana
Glycyrrhizin (triterpene glycoside)
Glycyrrhiza glabra (licorice)
Sugar substitutes
85
are the main non-polar component of cells
are macromolecules that do not consist of monomers
mostly hydrocarbons—carbon and hydrogen
Lipids
86
they have little or no affinity for water
primarily for energy storage and as major component of cell membranes
Lipids
87
4 main types of lipids
fats/oils (energy storage),
phospholipids (cell membranes),
waxes (waterproofing),
steroids (hormones).
88
are also known as Triglycerides
Fats
89
composed of 3 fatty acids attached to a molecule of glycerol
Fats
90
are long hydrocarbon chains with an acid group at one end.
Fatty acids
91
3 carbon carbohydrate. It has 3 alcohol (-OH) groups, which link up with the acid groups in the fatty acids.
Glycerol
92
store about twice as much energy per weight as carbohydrates like starch.
Fats
93
may be saturated fatty acids or unsaturated fatty acids.
are long chains of hydrocarbons ending in - COOH
Fatty acids
94
Hydrocarbon chains with all single bonds fats
SATURATED Fatty acids
95
fats with double bonds (liquid oils)
UNSATURATED Fatty acids
96
Most animal fats are
SATURATED Fatty acids
97
purified animal fat, and it is used for deep frying
Lard
98
increases blood cholesterol levels and leads to clogged arteries and heart disease.
saturated fat
99
leads to trans-fatty acids instead of the cis-fatty acids that occur naturally
partial hydrogenation
100
saturated fatty acids examples
coconut oil
palm oil
101
unsaturated fatty acids examples
corn oil
soybean oil
olive oil
canola oil
102
with double bonds; low melting point, fluid nature, sensitive to oxidation
unsaturated fatty acids
103
Can be obtained from plants and fishes
Referred to as oils, e.g. olive oil, cod liver oil
Seeds are richest in plant oils.
Common plant oils
Unsaturated Fatty Acids
104
are the main component of cell membranes.
Phospholipids
105
are very similar to triglycerides: they have a glycerol with 2 fatty acids attached, plus a phosphate-containing “head” group instead of a third fatty acid
Phospholipids
106
head group of Phospholipids
hydrophilic
107
the fatty acids
hydrophobic
108
allow only a few molecules to pass through them: water, some gases. They are what keeps the inside of cells separated from the outside.
Phospholipid membranes
109
When phospholipid molecules are mixed in water, they will form a stable bilayer structure with the phosphate heads facing the water and the water “fearing” fatty acid tails facing each other
Phospholipid bilayer
110
basic structure of the cell membrane
phospholipid bilayer
111
are hydrocarbons with the carbon atoms arranged in a set of 4 linked rings.
Steroids
112
common steroid, is an essential component of animal cell membranes (along with the phospholipids). However, too much of it in the blood can cause “plaques” to form in the blood vessels, leading to atherosclerosis (hardening of the arteries in the heart).
Cholesterol
113
waterproof coating on plants and animals. Composed of fatty acids attached to long chain alcohols
Waxes
114
common foods naturally rich in plant sterols and sterolins
Avocado
Walnuts
Almonds
Soybeans
Cold-pressed olive oil Peanuts
Sunflower seeds
Wheat germ oil
Sesame seeds
115
Main function: retard water loss from plants
Plant waxes
116
Common plant waxes
Carnauba wax
Candellila wax
Bayberry wax
Candles
Jojoba oil
Cosmetics, fungicide, fuel
Cuticular wax
Suberin
117
(from Copernicia prunifera)
Automobile wax, shoe polish, dental floss, sweets)
Carnauba wax
118
(from Euphorbia cerifera, E. antisyphilitica)
Lip balms, binder for chewing gums, varnish
Candellila wax
119
(from Myrica faya)
Candles
Bayberry wax
120
(from Simmondsia chinensis)
Cosmetics, fungicide, fuel (jojoba biodiesel)
Jojoba oil
121
from vegetable oils (soybean or safflower but also has trans fats (saturated fats)
Margarine
