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BOTAONE > THE CHEMISTRY OF PLANT CELLS > Flashcards

THE CHEMISTRY OF PLANT CELLS Flashcards

1
Q

is an integral aspect of
biology

A

CHEMISTRY

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2
Q

composed of matter

A

Organisms

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3
Q

consists of chemical elements in pure
form and in combinations called compounds

A

Matter

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4
Q

substance that cannot be broken
down to other substances by chemical reactions

A

element

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5
Q

substance consisting of two or more different elements combined in a fixed
ratio.

A

compound

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6
Q

natural elements are essential to life

A

25 of the 92 natural elements

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7
Q

natural elements are essential to life for plants

A

16 for plants

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8
Q

4 Elements of these make up 96-99.5% of living matter

A

–Oxygen
–Hydrogen
–Carbon
–Nitrogen

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9
Q

cell contains both

A

both inorganic [water,
inorganic salts and ions] and organic molecules

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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

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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

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12
Q

region of polar water
molecule is attracted
to sodium cations

A

Negative oxygen

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13
Q

region of water
molecule clings to
chloride anions

A

Positive Hydrogen

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14
Q

most abundant molecule in living organisms.
Has special traits that make it important to life.

A

Water

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15
Q

form when a covalently-bonded
H+ is attracted to a negatively-charged atom in a
neighboring molecule.

A

Hydrogen bonds

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16
Q

Characteristics of water:

A
  1. Liquid at room temperature.
  2. Universal solvent for polar molecules.
  3. Water molecules are cohesive.
  4. Temperature of water changes slowly.
  5. High heat of vaporization.
  6. Frozen water is less dense so ice floats.
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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

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18
Q

derived from
fossil fuels or plant materials, e.g. herbicides,
pesticides

A

Synthetic organic compounds

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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]

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20
Q

are made up of organic molecules
and use organic molecules to function

A

All living organisms

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21
Q

can form a great variety of organic compounds
form chemical bonds with four other atoms,
including other carbon atoms

A

Carbon

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22
Q

Carbon has - electrons in its
outer shell. This means that each
carbon atom forms - bonds.

A

4

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23
Q

The 4 bonds in a carbon are in the form of a

A

tetrahedron or a triangular
pyramid.

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24
Q

form long chains and
rings, especially with hydrogens
attached

A

Carbon

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25
Q

Carbon can form —–, especially with hydrogens
attached

A

long chains and
rings

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26
Q

Compounds with just carbon and
hydrogen are called “—–”:

non-polar compounds like oils
and waxes

A

hydrocarbons

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27
Q

Most of the useful behavior of organic compounds comes from big—– attached to the carbons.

A

Functional Groups

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28
Q

special cluster of atoms
that performs a useful specific function

A

functional group

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29
Q

Some Important Functional Groups of Organic Compounds

A

Hydroxyl - alcohols
Carbonyl - ketones, aldehyde
Carboxyl - organic acid
Amino - amines
Phosphate - organic phosphate

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30
Q

Four Basic Types of Organic Molecules

A

Carbohydrates, lipids, proteins, nucleic acids

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31
Q

C, H, O
(1:2:1)
monosaccharides

A

Carbohydrates

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32
Q

C, H, O
( more C than O)
Glycerol and
Fatty Acids

A

Lipids

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33
Q

C, H, O, N,
Amino Acids

A

Proteins

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34
Q

C, H, O, N, P
Nucleotides

A

Nucleic Acids (DNA and RNA)

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35
Q

Sugars and starches: “saccharides”

A

Carbohydrates

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36
Q

comes from the approximate composition:
a ratio of 1 carbon to 2 hydrogens to
1 oxygen (CH2O). For instance the
sugar glucose is C6H12O6

A

carbohydrate

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37
Q

are composed of
rings of 5 or 6 carbons, with alcohol
(-OH) groups attached.
This makes
most —– water-soluble.

A

carbohydrates

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38
Q

are used for energy production and
storage, and for structure

A

Carbohydrates

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39
Q

Carbohydrates can be classified based on:

A

Number of sugar molecules
Location of the carbonyl group
Size of carbon skeleton

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40
Q

Number of sugar molecules
(names)

A

Monosaccharide, disaccharide, polysaccharide

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41
Q

Location of the carbonyl group (terminal & inner)

A

Aldose (terminal) [ribose, glucose, galactose]
Ketose (inner) [ribulose, fructose]

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42
Q

Size of carbon skeleton

A

Ranges from three to seven carbon long
– Triose (Glyceraldehyde, C3H6O3)
– Tetrose (Malic acid, C4H6O5)
– Pentose (Ribose, C5H10O5)
– Hexose (Glucose, C6H12O6)
– Heptose (Mannoheptulose, C7H14O7)

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43
Q

Also called simple sugars

A

Monosaccharides

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44
Q

Popular example of monosaccharide

A

Glucose

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45
Q

main food molecule used by most
living things: other molecules are converted to —– before being used to generate energy.

A

Glucose

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46
Q

can also be assembled into starch and
cellulose.

A

Glucose

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47
Q

Monosaccharides used to sweeten many
food products

A

Fructose or fruit sugar

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48
Q

Monosaccharides that are part of RNA and
DNA: they are 5 carbon sugars

A

Ribose and deoxyribose

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49
Q

Any of two or more compounds with the same molecular formula but with different structures

A

Isomers

50
Q

same constituent atoms but with different bonding patterns

A

Structural isomers

51
Q

molecules have the same molecular formula and sequence of bonded atoms, but differ in the three-dimensional orientations of their atoms in space

A

Stereoisomers

52
Q

2 types of Stereoisomers

A

Cis–trans isomers or geometric isomers

Enantiomers: isomers whose molecules are mirror images of each other

53
Q

serve as quick energy and short-term energy storage.
They play a structural role in plants, bacteria, and insects.

A

Carbohydrates

54
Q

Monomers of carbohydrates are the monosaccharides:

A

glucose
fructose
galactose

55
Q

made by linking two monosaccharides together

A

disaccharide

56
Q

Synthesis of Disaccharides can also be reversed by adding water to the bond, breaking apart a bond by adding water

A

hydrolysis

57
Q

Common Disaccharides

A

Malt sugar
Common table sugar

58
Q

Glucose + Glucose

A

Maltose

59
Q

Glucose + Fructose

A

Sucrose

60
Q

Glucose + Galactose

A

Lactose

61
Q

many sugars linked together

A

Polysaccharides

62
Q

process of many sugars linked together by covalent bonds

A

polymerization

63
Q

polymerization can be classified into

A

Structural polysaccharides
Storage polysaccharides

64
Q

Larger polysaccharides are made from linking many monomer molecules together through

A

condensation synthesis

65
Q

a polysaccharide composed of glucose.
predominantly made by plants.

A

Starch

66
Q

3-12 monosaccharides with proteins

A

Oligosaccharides

67
Q

12 monosaccharides

A

Polysaccharides

68
Q

Structural Polysaccharides

A

Cellulose
Chitin
Pectin

69
Q

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

A

Cellulose

70
Q

Plants produce almost 100 billion tons of —– per year!

A

Cellulose

71
Q

a structural polysaccharide found in plants.
composed of glucose monomers.

A

Cellulose

72
Q

because of the way the glucose monomers are linked together, we and most animals cannot digest ——.

A

cellulose

73
Q

in our diets, we often refer to cellulose as

A

fiber

74
Q

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.

A

Chitin

75
Q

cell walls and mid-lamella
natural hydrophilic colloid of polygalacturonic acids
fruits as rich sources (citrus)

A

Pectin

76
Q

Pure chitin is leathery but becomes hardened when encrusted with

A

calcium carbonate

77
Q

Storage Polysaccharides

A

Starch
Inulin
Gums

78
Q

A polymer of glucose molecules like cellulose but differ in the configuration of their glucose rings ( configuration for starch;  configuration for cellulose)

A

Starch

79
Q

Plants store starch in their

A

plastids

80
Q

Starch may be

A

simple (unbranched), e.g. amylose or very complex (branched), e.g. amylopectin

81
Q

Animals store this polysaccharide as glycogen in their liver and muscle cells

A

Starch

82
Q

A polymer of fructose molecules most commonly found in fruits but may also be stored in other plant organs

A

Inulin

83
Q

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

A

Gums

84
Q

Miraculin (glycoprotein)
Synsepalum dulcificum

Steveoside (diterpene glycoside)
Stevia rebaudiana

Glycyrrhizin (triterpene glycoside)
Glycyrrhiza glabra (licorice)

A

Sugar substitutes

85
Q

are the main non-polar component of cells
are macromolecules that do not consist of monomers
mostly hydrocarbons—carbon and hydrogen

A

Lipids

86
Q

they have little or no affinity for water
primarily for energy storage and as major component of cell membranes

A

Lipids

87
Q

4 main types of lipids

A

fats/oils (energy storage),
phospholipids (cell membranes),
waxes (waterproofing),
steroids (hormones).

88
Q

are also known as Triglycerides

A

Fats

89
Q

composed of 3 fatty acids attached to a molecule of glycerol

A

Fats

90
Q

are long hydrocarbon chains with an acid group at one end.

A

Fatty acids

91
Q

3 carbon carbohydrate. It has 3 alcohol (-OH) groups, which link up with the acid groups in the fatty acids.

A

Glycerol

92
Q

store about twice as much energy per weight as carbohydrates like starch.

A

Fats

93
Q

may be saturated fatty acids or unsaturated fatty acids.
are long chains of hydrocarbons ending in - COOH

A

Fatty acids

94
Q

Hydrocarbon chains with all single bonds fats

A

SATURATED Fatty acids

95
Q

fats with double bonds (liquid oils)

A

UNSATURATED Fatty acids

96
Q

Most animal fats are

A

SATURATED Fatty acids

97
Q

purified animal fat, and it is used for deep frying

A

Lard

98
Q

increases blood cholesterol levels and leads to clogged arteries and heart disease.

A

saturated fat

99
Q

leads to trans-fatty acids instead of the cis-fatty acids that occur naturally

A

partial hydrogenation

100
Q

saturated fatty acids examples

A

coconut oil
palm oil

101
Q

unsaturated fatty acids examples

A

corn oil
soybean oil
olive oil
canola oil

102
Q

with double bonds; low melting point, fluid nature, sensitive to oxidation

A

unsaturated fatty acids

103
Q

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

A

Unsaturated Fatty Acids

104
Q

are the main component of cell membranes.

A

Phospholipids

105
Q

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

A

Phospholipids

106
Q

head group of Phospholipids

A

hydrophilic

107
Q

the fatty acids

A

hydrophobic

108
Q

allow only a few molecules to pass through them: water, some gases. They are what keeps the inside of cells separated from the outside.

A

Phospholipid membranes

109
Q

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

A

Phospholipid bilayer

110
Q

basic structure of the cell membrane

A

phospholipid bilayer

111
Q

are hydrocarbons with the carbon atoms arranged in a set of 4 linked rings.

A

Steroids

112
Q

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).

A

Cholesterol

113
Q

waterproof coating on plants and animals. Composed of fatty acids attached to long chain alcohols

A

Waxes

114
Q

common foods naturally rich in plant sterols and sterolins

A

Avocado
Walnuts
Almonds
Soybeans
Cold-pressed olive oil Peanuts
Sunflower seeds
Wheat germ oil
Sesame seeds

115
Q

Main function: retard water loss from plants

A

Plant waxes

116
Q

Common plant waxes

A

Carnauba wax
Candellila wax
Bayberry wax
Candles
Jojoba oil
Cosmetics, fungicide, fuel
Cuticular wax
Suberin

117
Q

(from Copernicia prunifera)
Automobile wax, shoe polish, dental floss, sweets)

A

Carnauba wax

118
Q

(from Euphorbia cerifera, E. antisyphilitica)
Lip balms, binder for chewing gums, varnish

A

Candellila wax

119
Q

(from Myrica faya)
Candles

A

Bayberry wax

120
Q

(from Simmondsia chinensis)
Cosmetics, fungicide, fuel (jojoba biodiesel)

A

Jojoba oil

121
Q

from vegetable oils (soybean or safflower but also has trans fats (saturated fats)

A

Margarine

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