topics 1-4 Flashcards
monomers
smaller units from which larger molecules are made
examples of monomers
monosaccharides, amino acids, nucleotides
polymers
molecules made from a large number of monomers joined together
examples of polymers
polysaccharides, proteins, DNA
condensation reaction
joins two molecules; removal of a water molecule; forms a chemical bond
hydrolysis reaction
separates two molecules; requires the addition of a water molecule; breaks a chemical bond
monosaccharides
single sugar molecules (e.g., glucose, fructose, galactose).
disaccharides
formed by the condensation of two monosaccharides
(e.g., glucose + glucose = maltose, glucose + fructose = sucrose, glucose + galactose = lactose)
polysaccharides
formed by the condensation of many monosaccharides
(e.g., starch, glycogen, cellulose)
glycogen
store of glucose in animals; formed from α-glucose; more branches (1-6 gd bonds) than amylopectin (increases SA and allows enzymes to work simultaneously and hydrolyse it back into glucose); large and compact maximising the amount of energy it can store; insoluble means it will not affect the water potential and cannot diffuse out of cells
starch
amylose and amylopectin; store of glucose in plants
amylose
formed by a condensation reaction;
long, unbranched helix of alpha-glucose;
forms 1-4 glycosidic bonds;
coils up to form a helix (compact; stores a lot of energy-glucose)
amylopectin
formed by condensation reaction;
long, branched chain of alpha-glucose;
forms straight chains of 1-4 glycosidic bonds and branches out with 1-6 glycosidic bonds (increases surface area and allows enzymes to work simultaneously and hydrolyse it back into glucose)
cellulose
for structural strength of plant cell wall;
formed from β-glucose;
each alternate glucose is inverted;
formed by many condensation reactions and 1-4 gd bonds;
creates a long, straight chain;
the chains line up parallel to each other, held in place by H bonds which are individually weak, but collectively strong (fibril)
triglycerides
formed via condensation reactions between glycerol and three fatty acids, forming ester bonds;
used as an energy storage molecules;
properties: high ratio of C-H bonds to C atoms, insoluble in water (forms droplets).
phospholipids
formed via condensation reactions between glycerol, two fatty acids, and a phosphate group;
forms phospholipid bilayer in cell membranes;
properties: hydrophilic phosphate heads, hydrophobic fatty acid tails
the centre of the bilayer is hydrophobic so water-soluble molecules can’t easily pass through-the membrane acts as a barrier
saturated and unsaturated fatty acids
saturated: no C=C double bonds;
unsaturated: one or more C=C double bonds
emulsion test for lipids
add ethanol and shake (dissolves lipids) then add water;
positive result: milky/cloudy white emulsion
biuret test for proteins
add biuret solution (sodium hydroxide + copper (II) sulfate)
positive result: purple color (negative result: stays blue)
amino acids
monomer of proteins
dipeptide
two amino acids joined by a peptide bond
polypeptide
many amino acids joined by peptide bonds
primary structure
sequence of amino acids in polypeptide chain
secondary structure
hydrogen bonding causes folding into alpha-helix or beta-pleated sheet
tertiary structure
3D structure held by interactions between side chains (ionic bonds, disulfide bridges, hydrogen bonds)
ionic bonds in tertiary structure
form between the carboxyl and amino groups not involved in the peptide bonds;
weaker than disulfide bridge
disulfide bridges in tertiary structure
whenever two molecules of cysteine (amino acid) come close together; the S atom in one cysteine bonds to the S atom in the other cysteine
quaternary structure
the quaternary structure is the way the polypeptide chains are assembled tg
how do enzymes speed up reactions
enzymes lower the activation energy by providing alternative pathway