Term
| Most common elements in organic molecules |
|
Definition
| Carbon, Hydrogen, Oxygen and Nitrogen |
|
|
Term
|
Definition
| Unequal sharing of electrons resulting in a slightly positive and a slightly negative side of the molecule. Water is a polar molecule. |
|
|
Term
| Thermal property of water |
|
Definition
-Because of large heat capacity, water is thermally stable
-Hydrogen bonding provides a means of storing P. + K. (Energy)
Physiological use:
-To prevent denaturation of enzymes water is used to cool body temp.
-Maintains temp. due to heat capacity
-Blood, which is mostly water, can carry away heat from hot to cooler parts
Ecologically use:
-Water bodies have fairly stable temp. |
|
|
Term
| Cohesive property of water |
|
Definition
Cohesion -> "sticking together b/w same molecule"
Creates surface tension which is exploited by some insects |
|
|
Term
| Solvent property of water |
|
Definition
-Polar water molecules are attracted to the strong ionic charges of the ions in the solution
-Often the ion (eg. Na(+)) exerts a strong enough attraction on water molecules that they form shells around the ion
-This has the effect of isolating one ion from another which is essentially what is known as solubility. |
|
|
Term
|
Definition
| Substance that cools temp. or acts as a heat sink absorbing heat. |
|
|
Term
|
Definition
| Water is a transport medium allowing anything that has a charge or that is polar (like salts) to dissolve in it. This is why blood and cytoplasm is mostly composed of water. Water is a universal solvent. |
|
|
Term
|
Definition
| Molecule that always contains carbon and hydrogen and often oxygen; organic molecules are associated with living things. |
|
|
Term
|
Definition
| [image]Six-carbon sugar that organisms degrade as a source of energy during cellular respiration. -Monosaccharide -2 monosaccharides form one maltose |
|
|
Term
|
Definition
5 sided sugar -Monosaccharide
[image] |
|
|
Term
|
Definition
| Weak bond that arises b/w a slightly positive hydrogen atom of one molecule and a slightly negative atom of another molecule or b/w parts of the same molecule. |
|
|
Term
| Monosaccharide (example/function) |
|
Definition
| Simple sugar; a carbohydrate that cannot be decomposed by hydrolysis eg. Glucose - Respiratory substrate |
|
|
Term
|
Definition
| Sugar that contains two units of a monosaccharide eg. maltose - fundamental unit of glycogen |
|
|
Term
|
Definition
Polymer made from sugar monomers; the polysaccharides starch and glycogen are polymers of glucose monomers
eg. Glycogen - Insoluble storage polymer of glucose |
|
|
Term
|
Definition
| Water insolube storage polysaccharide found in plants that is composed of glucose molecules joined in a linear fashion with side chains. The two types of glucose chains are called amylose and amylopectin. Typically there is 70-80% amylopectin and 20-30% amylose in starch. Amylopectin is a highly branched polymer made of A-glucose (1-4) bonds and branched with (1-6) bonds every 24-30 units. It is comparable to glycogen. Amylose is also made of A-(1-4)glucose molecules but has fewer (1,6) branches. |
|
|
Term
|
Definition
| Storage polysaccharide, found in animals, that is composed of glucose molecules joined in a linear fashion but having numerous branches. Similar to amylopectin. |
|
|
Term
|
Definition
| Polysaccharide composed of B-glucose molecules; the chief constituent of a plant's cell wall. |
|
|
Term
|
Definition
| Splitting of a covalent bond by the addition of water so that it can provide an oxygen atom and a hydroxyl group. |
|
|
Term
|
Definition
| Chemical reaction resulting in a covalent bond w/ the accompanying loss of a water molecule. |
|
|
Term
|
Definition
| Organic compound that is insolube in water; notably fats, oils, and steroids. |
|
|
Term
|
Definition
| Neutral fat composed of a glycerol and three fatty acids. |
|
|
Term
|
Definition
| Backbone of a phospholipid, composed of a 3 carbon chain and 3 hydroxyl groups attached to it. |
|
|
Term
|
Definition
| Fatty acid molecule that has one or more double bonds b/w the atoms of its carbon chain |
|
|
Term
|
Definition
| Fatty acid molecule that lacks double bonds b/w the carbons of its hydrocarbon chain. The chain bears the maximum number of hydrogens. |
|
|
Term
|
Definition
| Molecule that forms the bilayer of the cell's membranes; has a polar, hydrophillic phosphate group, and a nonpolar, hydrophobic fatty acid group |
|
|
Term
Amino Acid
(Polar and Nonpolar) |
|
Definition
Monomer of a protein; takes its name from the fact that it contains an amino group and an acid group
Polar and non-polar amino acids allow for proteins to be embedded within the membrane. The sides of a protein will be non-polar (hydrophobic) and the corners and passage and corners will be polar(hydrophillic). |
|
|
Term
|
Definition
| Polymer of many A.A. linked by a peptide bond. |
|
|
Term
Protein Structure
(Primary, Secondary, Tertiary and Quaternary) |
|
Definition
Primary- linear struct. of A.A. (Peptide bonds)
Secondary- the tendency of the polypeptide to coil or pleat due to H-bonding b/w R-groups
Tertiary- Controlled by bonding (or in some cases repulsion) b/w R-groups (Disulphate bonds)
Quaternary- Formed from one or more polypeptides proteins, such as hemoglobin. Forming a globular protein. |
|
|
Term
|
Definition
-water insoluble
-long and narrow
-most common protein in animals
-associated with providing strength and support to tissues
eg. collagen - basis connective of tissue (comp. of 3 left-handed helices) |
|
|
Term
|
Definition
-near soluble (colloid)
-more compact (rounded sphere-like) shape
-functions as transport proteins such as hemoglobin, a catalytic(enzyme) like lactase, (immunoglobins) immune system eg. antibodies |
|
|
Term
|
Definition
| Organic macromolecule that is composed of either one or several polypeptide |
|
|
Term
|
Definition
| Covalent bond that joins two acids |
|
|
Term
|
Definition
Bases:(4 kinds are guanine, adenine, cytosine and thymine)
-2 strands
-Double helix |
|
|
Term
|
Definition
| Deoxyribose sugar used in DNA- one less oxygen on carbon structure |
|
|
Term
|
Definition
|
|
Term
|
Definition
3 parts : Phosphate, Sugar, Base
Phosphate: (PO4 (-1))group
Sugar: Ribose (RNA)
Base:nitrogenous based ring structure (4 kinds are guanine, adenine, cytosine and uracil) |
|
|
Term
|
Definition
3 parts : Phosphate, Sugar, Base
Phosphate: (PO4 (-1))group
Sugar: Deoxyribose (DNA)
Base:nitrogenous based ring structure (4 kinds are guanine, adenine, cytosine and thymine (DNA) and uracil (RNA))
-Nucleotides are covalentely bonded between the phosphate of one group and the c3 of the second nucleotide
-Bases are joined by hydrogen bonds |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| 1 ring: pyrimidine (DNA only) |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| A group that consists of Guanine and Adenine |
|
|
Term
|
Definition
| A group that consists of Cytosine, Thymine and Uracil |
|
|
Term
| Complementary base pairing |
|
Definition
G will make a hydrogen bond with C
A will make a hydrogen bond with T in DNA and a U in RNA |
|
|
Term
|
Definition
| Parallel strands that go in opposite direction. 3' (3 prime) and 5'(prime) denote the direction the strand is going in. |
|
|
Term
|
Definition
-Globular
-Speeds up biological reactions (catalysts)
-unchanged by the reaction
-specific to substrate |
|
|
Term
|
Definition
| Position on the enzyme occupied by the substrate (binds to) |
|
|
Term
|
Definition
| A model of an enzyme reaction that hypothesizes that enzymes only work on certain substrates because a specific shape is present among the substrates. These substrates then bind with the active site like a puzzle piece. |
|
|
Term
|
Definition
| Enzyme specificity is due to the complimentary shape of the active site and another substrate. |
|
|
Term
|
Definition
| The loss of shape and thus proper function in enzymes when they are subjected to innappropriate environments. |
|
|
Term
| Effects of temp. on enzyme |
|
Definition
-Increases rate of reaction but only to a point
-Increase the KE of the substrate and enzyme ->more collisions of the substrate with the active site occur
-However when heated too much the hydrogen bonds that give the enzyme its shape are destroyed.
-Optimal temperature is the temp at highest rate of reaction |
|
|
Term
|
Definition
-Causes bonds to be created and be destroyed which changes the shape of the active site and decreases the rate of reaction
-Optimal pH is the pH lvl at the highest rate of reaction |
|
|
Term
|
Definition
-As substrate concentration increases the reaction rate increases but to a point where it stops
-This is because the enzymes cannot go any faster |
|
|
Term
|
Definition
A model of enzyme reaction that hypothesizes that an enzyme will change its shape after binding with the first substrate so that the binding of the second is easier.
-When finished the product is ejected and the enzyme returns to its normal shape |
|
|
Term
|
Definition
-Energy req'd by the enzyme to perform the chemical reaction
-Much less energy taken than without the enzyme |
|
|
Term
|
Definition
| Spontaneous and realeases energy. |
|
|
Term
|
Definition
| requires energy to initiate the reaction, the specific amount is called the activation energy |
|
|
Term
|
Definition
| The use of lactase to reduce lactose found in milk into glucose and galactose. |
|
|
Term
|
Definition
| sequence of enzymatic reactions where a substrate is changed from one molecule to another until the end product is formed |
|
|
Term
|
Definition
| Enzyme inhibition that blocks the active site preventing any other reactions. |
|
|
Term
| non-competitive inhibition |
|
Definition
| the substrate binds to the active site but slows the speed of the reaction |
|
|
Term
| end-product inhibition (allosteric enzyme inhibition) |
|
Definition
| the substrate cannot bind to the active site because it is changed by the non-competitive inhibitor |
|
|
