Honors Biology, Chapter 3
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Created by:
mrparker71 Plus on October 25, 2010
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45 terms
Terms | Definitions |
|---|---|
 Isomers | Molecules with the same molecular formula but different structures. |
| macromolecules | "Giant molecules" made from thousands or even hundreds of thousands of smaller molecules. |
| polymerization | Process by which smaller units--monomers--are joined together to form larger compounds--polymers. |
| monomers | The name for the smaller units that can be joined together to form a polymer. |
| polymers | Formed by joining together smaller units called monomers. |
| organic compound | A covalently bonded compound that contains carbon; the four groups of these found in living things are carbohydrates, lipids, nucleic acids, and proteins. |
| carbohydrate | A compound made up of carbon, hydrogen, and oxygen atoms, usually in a ratio of 1 carbon to 2 hydrogen to 1 oxygen; used by living things for energy and structural purposes. |
| monosaccharide | Single sugar; includes glucose, fructose, and galactose. |
| polysaccharides | Large macromolecules formed from monosaccharides. |
| glycogen | A polysaccharide used by animals to store excess sugar; often referred to as "animal starch". |
| starch | A polysaccharide used by plants to store excess sugar. |
| cellulose | A tough, flexible polysaccharide that gives plants much of their strength and rigidity. |
| disaccharide | Double sugar; includes sucrose (table sugar), maltose, and lactose. |
| dehydration synthesis | A chemical reaction in which two molecules covalently bond to each other with the removal of a water molecule; monosaccharides can be joined this way to produce disaccharides or polysaccharides. |
| hydrolysis | Breaking down complex molecules by the chemical addition of water; polysaccharides can be broken into monosaccharides by this method. |
| sucrose | A disaccharide made of glucose + fructose. |
| maltose | A disaccharide made of glucose + glucose. |
| lactose | A disaccharide made of glucose + galactose. |
| four | The number of valence electrons in a carbon atom; carbon's ability to form long chains is due to its ability to bond to other carbon atoms and to form this number of covalent bonds. |
| 2H:1O | The ratio of hydrogen to oxygen in a carbohydrate; the same ratio of hydrogen to oxygen that is found in water--which is why "hydrate" is an appropriate part of the name "carbohydrate." |
| lipids | Macromolecules made mainly from carbon, hydrogen, and oxygen atoms; includes fats, oils, and waxes; used for long-term storage of energy and carbon, and for building structural parts of cell membranes; fatty acids and glycerol make up the simple fats most common in our diets (p. 46). |
| triglycerides | Lipids containing a glycerol molecule attached to three fatty acid chains; chemical form in which most fats exist in food and in the body. |
| unsaturated fat | A lipid made from fatty acids that have at least one double bond between carbon atoms; tend to be oily liquids at room temperature; found in plants. |
| saturated fat | a lipid made from fatty acids that have no double bonds between carbon atoms; tend to be solid at room temperature; found in animals. |
| phospholipid | A lipid made of a phosphate group and two fatty acids; consists of a hydrophilic polar head and two non-polar hydrophobic tails; forms cell membranes. |
| steroids | Many of this type of lipid serve as chemical messengers or as parts of the cell membrane; examples include cholesterol, testosterone, and estrogen. |
| cerumen | A soft yellow wax secreted by glands in the ear canal; ear wax; an example of wax--a type of lipid. |
| protein | Macromolecule that contains carbon, hydrogen, oxygen, and nitrogen; needed by the body for growth, repair, and to make up enzymes; a polymer made of amino acids. |
| amino acids | Compounds with an amino group (-NH₂) on one end and a carboxyl group (-COOH) on the other end; the monomers that make up a protein. |
| enzyme | A protein that is used as a catalyst (speeds up a chemical reaction). |
| peptide bond | A covalent bond between the acid group of one molecule and the amino group of another. |
| primary structure | The sequence of amino acids in a protein chain. |
| secondary structure | The twisting or folding of the amino acids within a protein chain. |
| tertiary structure | The folding of the protein chain itself; the 3 dimensional folded structure of a protein. |
| quaternary structure | The specific arrangement of a protein consisting of more than one chain. |
| hydrophilic | Water-loving. |
| hydrophobic | Water-hating. |
| Carboxyl | -COOH |
| Hydroxyl | -OH |
| Phosphate | -OPO₃³⁻ |
| Amino | -NH₂ |
| glycosidic bond | A covalent bond that links two monosaccharides together. |
| Carbonyl | >C=O |
| Hydrogenation | The chemical process of adding hydrogen to unsaturated fatty acids to reduce the number of double bonds, making the fats more solid (saturated); produces trans-fatty acids. |
| denature | A change in the shape of a protein (such as an enzyme) that can be caused by changes in temperature or pH (among other things). |
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