Term
| 4 main categories of organic compounds important to living organisms |
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Definition
- carbohydrates
- lipids
- proteins
- nucleic acids |
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Term
| carbohydrates are made up of what elements? |
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Definition
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Term
| Examples of carbohydrates |
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Definition
- sugars
- starches
- cellulose |
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Term
|
Definition
| monosaccharide (i.e., glucose, fructose) |
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Term
| lipids are made up of what elements? |
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Definition
| C, H, and small amount of O, P, and/or N |
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Term
|
Definition
- fats
- oils
- waxes
- sterols |
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Term
|
Definition
- coating outer surfaces
- structure (cell membrane)
- energy storage |
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|
Term
T or F:
hydrophobia is NOT a common characteristic of lipids |
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Definition
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Term
| examples of nucleic acids |
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Definition
DNA (deoxyribonucleic acid)
RNA (ribonucleic acid) |
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Term
|
Definition
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Term
|
Definition
3 subunits
- at least one phosphate group
- 5-C sugar
- ring-shaped nitrogen base |
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Term
| what are the two types of proteins? |
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Definition
| structural and functional |
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Term
| examples of structural proteins |
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Definition
- keratin
- elastin
- collagen |
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Term
| examples of function proteins |
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Definition
- enzymes (catalyst)
- antibodies (protection from disease)
- insulin (produces blood sugar)
- hemoglobin (carries oxygen in blood) |
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Term
| proteins are made up of what elements? |
|
Definition
| C, O, H, N and sometimes S |
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|
Term
|
Definition
|
|
Term
|
Definition
- single H
- carboxyl group (C O OH)
- amino group (H2 N)
- functional R group |
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|
Term
| molecular difference between saturated and unsaturated fats |
|
Definition
| saturated fats don't have a double bond, unsaturated fats have at least one double bond |
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Term
| 4 levels of a protein structure |
|
Definition
- primary
- secondary
- tertiary
- quaternary |
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Term
|
Definition
| sequence or order of amino acids in the chain |
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|
Term
|
Definition
shape of the chain of amino acids
- alpha helix
OR
- pleated sheet (accordion) |
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Term
|
Definition
| 3D shape due to bonding between the secondary structures |
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Term
|
Definition
| interaction of 2 or more chains |
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Term
| why are the protein structures important |
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Definition
| without the correct formation of the protein structures, the proteins would denature and no longer be able to carry out essential functions for the body |
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Term
|
Definition
- phenylalanine
- methionine
- tryptophan
- valine
- lysine
- threonine
- leucine
- isoleucine |
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Term
| Why are the 8 amino acids essential? |
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Definition
| our bodies cannot synthesize them, BUT our bodies NEED them |
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Term
| what can cause protein to denature? |
|
Definition
- high temps
- extreme pH
- harsh chemicals |
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Term
|
Definition
| loss of function and activity |
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Term
|
Definition
| catalyst that speed up reactions by lowering the activation energy |
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|
Term
| factors that affect enzyme activity |
|
Definition
- concentration of substrate (or enzyme)
- inhibitors
- pH
- temperature |
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