Macromolecules
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43 terms
Terms | Definitions |
|---|---|
 Organic Molecules... | contain carbon atoms and are found in living things. Most inorganic molecules do not contain carbon atoms. |
| Carbon Atoms | can form 4 covalent bonds with other atoms including other carbon atoms. |
| Functional group-Hydroxyl | (draw) |
| Functional group-Carbonyl | (draw) |
| Functional group-Carboxyl | (draw) |
| Functional group-Amino | (draw) |
| Polymer | Large Molecule formed by joining smaller organic molecules (protein, carb) |
| Monomer | The building of polymers (Amino acid, mono saccharide) |
| Dehydration Synthesis | linking monomers together to form a polymer by removing water. (Taking out the water molecule) |
| Hydrolysis | Breaking macromolecules. (adding water to separate) |
| 4 major carbon compounds found in living things..... | Carbohydrates, Lipids, Proteins, and Nucleic acids. |
| CARBOHYDRATES | organic molecules composed of CARBON, HYDROGEN, AND OXYGEN. Ratio of two hydrogen atoms to one oxygen atom(1:2:1) Carbohydrates are a source of energy and are used as structural materials in organisms. Found in Fruits, Veggies, and grains. |
| CARBOHYDRATES are made up of.... | monomers called monosaccharides. |
| Disaccharides | Two monosaccharides join to form a double sugar. |
| Polysaccharides | complex sugar, made up of three or more monosaccharides. |
| PROTEINS | organic compounds composed of CARBON, HYDROGEN, OXYGEN, AND NITROGEN. Proteins have many functions including structural, defensive, and catalytic roles. |
| Amino Acids | Proteins are made up of monomers called amino acids. There are only 20 amino acids. |
| Dipeptides and Polypeptides | Two amino acids are joined by peptide bonds to form a dipeptide. A long chain of amino acids is called a polypeptide. Note: So, proteins are made up of monomers, which are amino acids, and Two amino acids form a dipeptide. |
| Protein Shape... | Determines it's function. The order of amino acids determines a protein's shape and function. |
| LIPIDS | nonpolar molecules that store energy and are important part of cell membranes. |
| 4 TYPES OF LIPIDS.... | Triglycerides, Phospholipids, Steroids, and Waxes |
| Triglycerides | consist of three fatty acids and one molecule of Glycerol |
| Fatty Acids | Hydrophobic tails- Saturated (all single bonds) which have max number of hydrogens, solid at room temp. Unsaturated (double bonds) which are liquid at room temperature. |
| Phospholipids | consists of 2 fatty acids and one glycerol molecule. Contain Phosphorus. |
| Waxes and Steroids | made up of one long fatty acid chain and joined to one long alcohol. Steroid is composed of four fused carbon rings. |
| NUCLEIC ACIDS | large and complex organic molecule that stores and transports information. 2 types: DNA, and RNA |
| DNA | contains genetic information. (double strand) |
| RNA | play many key roles in the building of proteins and can act as enzymes. (single strand) |
| Nucleotides | Nucleic Acids are made of monomers called nucleotides. Nucleotides have PHOSPHATE, SUGAR, AND A BASE. Sugar and phosphate are the backbone. |
| 4 types of bases in Nucleic Acids... | Adedine, Guanine, Cytosine, and Thymine. |
| ATP | Adenosine triphosphate is the form of energy used in cells. It enables organisms to function. Energy is released when the bonds between the phosphates are broken. |
| ENZYMES | enzymes are very important in the body because without them chemical reactions would not take place. Enzymes are built of Amino acids, and are under the proteins section. Enzymes speed up the rate of a reaction without themselves being altered or consumed. |
| How do enzymes work? | they speed up metabolic reactions by lowering the energy of activation. EA is the minimum amount of energy needed to start a reaction. |
| Substrate.... | Enzymes are substrate specific, meaning they only react with one specific substrate. The substrate is the substance that the enzyme acts upon. |
| Active Site | The active site of the enzyme is where the enzyme and substrate react. |
| How does temperature affect enzyme activity? | More heat=more likely your enzyme will collide with the substrate. Heat will also loose the enzyme's shape, which means it looses it's function. |
| How does pH and Salt concentration affect enzyme activity? | Every enzyme has an optimum range of pH where it works the best. Too high or low of a pH alters the bonds that hold the enzyme together. In result, it will change the shape therefore reducing it's function. (Denaturing) Salt concentration also interferes with the ionic bonds holding the enzyme together. |
| Cellulose is a... | Polysaccharide |
| Glucose is a.. | Monosaccharide |
| Starch is a... | Polysaccharide |
| Fructose is a... | Monosaccharide |
| Sucrose is a... | disaccharide |
| Lactose is a... | disaccharide |
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