Macromolecules
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258 terms
Terms | Definitions |
|---|---|
 Amino acids | The building blocks, or monomers of proteins, 20 different types exist, contain a middle carbon, an NH2 group, a COOH group, and an spot where they differ from other amino acids, the "R" group |
| Benedicts | Indicator used to test for simple sugars and most disaccharides (not sucrose), changes from blue to orange in the presence of sugars, when heated |
| Biuret | Indicator used to test for proteins, changes from blue to purple in the presence of proteins |
| Body parts made of carbohydrates | Cellulose - plant cell walls |
| Chitin | animal exoskeletons (think lobster) |
| Body parts made of lipids | Fat, cell membranes |
| Body parts made of proteins | Hair, nails, muscle, cartilage - just about all of you |
| Carbohydrates | Sugar-based molecules whose main role in animals is to supply energy. Some carbohydrates (cellulose and chitin) provide structure |
| Cellulose | Structural polysaccharide in plants, straight chains of hundreds of sugars, stiff and rigid, forms the cell walls of plants, also called fiber, if we eat it, we cannot break it apart for energy |
| Chitin | Animal polysaccharide for structure, straight chain of hundreds of sugars, stiff and rigid, forms the exoskeletons of arthropods (insects, crabs, lobsters) and the cell walls of fungi |
| Covalent bonds | Strong bonds that link sugars together to form disaccharides and polysaccharides, that link amino acids together to form proteins, and that link fatty acids and glycerol together to form lipids |
| Defense Proteins | Proteins that fight disease, invaders, and predators, such as antibodies and venoms |
| Dehydration synthesis or condensation | To synthesize means to build, this reaction links smaller pieces into larger molecules, it connects sugars to form polysaccharides (energy storage or structure), connects amino acid to form proteins (for structure, transport, defense, or enzymes), and connects fatty acids with glycerol to form fats and oils (store energy) |
| Denatured | An uncoiled, or unraveled protein, the protein has lost its shape due to high temperatures or strong chemicals, its weak bonds have broken and the protein cannot perform its job, since it no longer "fits" with other molecules |
| enzymes | proteins that speed up the reactions in cells |
| Fatty acids | Three of these are linked together to form fats and oils, long chains of carbon and hydrogen atoms that do not like water, may be straight or bent, energy-rich bonds, combine with glycerol to form fats and oils |
| Foods that contain carbohydrate | fruits, vegetables, rice, bread, pasta, cereals, whole grain is always better |
| Foods that contain lipids | ice cream, nuts, vegetable oils, meat |
| Foods that contain protein | meat, fish, dairy products, beans, nuts, chicken, pork |
| Fructose | Simple sugar, very sweet, found in fruits |
| Glucose | The simple sugar that fuels all cells, sweet, C6H12O6, broken apart for immediate energy |
| Glycogen | Animal polysaccharide, how animals store their extra sugars for later use, a branched polysaccharide, found in the liver and in muscle, broken apart when you need sugars for fuel |
| Hydrogen bonds | Weak bonds that give proteins their three-dimensional shape, easily broken, these bonds form between "R" groups of amino acids in the chain, causing the chain to twist and bend |
| Hydrolysis | The reaction that breaks a big molecule into its smaller building blocks, turns proteins into amino acids, turns polysaccharides into sugars (releases energy), and turns fats into fatty acids (releases energy), lysis means to cut and hydro means requires water, so hydrolysis cuts a large molecule into pieces, your cells use these pieces |
| Iodine | Indicator used to test for starch, changes from yellow to blue/black when starch is present |
| Ionic bonds, hydrogen bonds, disulfide bridges | All of the weak bonds between the "R" groups of amino acids in a protein that give the protein its three-dimensional shape, these attractions, along with uncharged amino acids desire to avoid water, cause a protein to automatically fold into a complex shape |
| Lactose | Double sugar, found in milk, sweet, how mammals transport sugars to their babies |
| Lipids | Fats, oils, waxes, and steroids, these molecules do not dissolve in water, function in long-term energy storage, cushioning, insulation, water-proofing, and communication, 9 Calories per gram |
| Macromolecules | Very large molecules, based on the element carbon, include carbohydrates, proteins, and lipids, the building blocks of life |
| Membrane lipids | Lipids with two tails that surround all cells |
| Motion proteins | Proteins involved in movement, such as actin and myosin in your muscles |
| Polysaccharides | Hundreds of sugars linked together to store energy or to provide structure, includes starch, cellulose, glycogen, and chitin |
| Primary structure | The order of amino acids in a protein, the amino acids laid out in a straight chain, before the chain starts to fold and twist, order of amino acids in a protein is determined by an organism's DNA |
| Protein Structure | May be long, thin strands or globular, essential for a protein to do its job, four levels exist, held together by weak bonds |
| Proteins | Chains of amino acids that fold into complex three-dimensional shapes |
| Quaternary structure (4th) | Two or more chains of amino acids that link together, a big, complex protein |
| R group | The part of an amino acid that varies, may be big or small, charged or not charged |
| Saturated fats | Solids at room temperature, contain the maximum number of hydrogen atoms, their tails are straight, the unhealthy fats, often from animals |
| Secondary structure | Repeated coiling or folding of regions of a protein due to attractions between its amino acids, look for coils and sheets |
| Simple sugars | The smallest sugars, the building blocks of all carbohydrates, usually shaped like a hexagon, taste sweet, also called monosaccharides, includes glucose and fructose |
| Starch | Plant polysaccharide, how plants store their extra sugars, animals eat starch and break it apart for energy, a branched polysaccharide, not sweet |
| Strong bonds | Bonds that link building blocks together, such as those between sugars, fatty acids, and amino acids |
| Structural proteins | Proteins that give organisms their shape, such as collage which forms cartilage and keratin which forms hair and nails |
| Sucrose | Table sugar, a double sugar, sweet, how plants transport sugars from the leaves to the rest of the plant body |
| Tertiary structure (3rd) | A chain of amino acids that folds and twists upon itself, has a globular shape, water-loving amino acids are on the outside and water-hating amino acids are on the inside |
| Transport proteins | Proteins that move materials within your body and within your cells, such as hemoglobin |
| Unsaturated fats | Liquids at room temperature, oils, contain fewer hydrogen atoms, their tails are bent, the healthy fats from plants |
| acids | solutions that have a low pH (less than 7) are____________. |
| bases | solutions that have a high pH (greater than 7) are ______________. |
| carbohydrates, lipids, nucleic acids, proteins | List the four organic macromolecules talked about in class (in alphabetical order with commas in between) |
| cohesion | A property of water that makes water molecules like to stick to each other. |
| homeostasis | process by which organisms keep internal conditions relatively constant despite changes in the external environment (like a thermostat) |
| hydrogen | A weak bond that attracts water molecules to each other is called a ___________ bond. |
| hydrophilic | molecules that DO mix with water are _______________. |
| hydrophobic | molecules that do NOT mix with water are ____________. |
| macromolecule | A giant molecule in living cells, composed of thousands of smaller molecules is a ________________. |
| molecule | A structure that results when two or more atoms are joined together by sharing electrons |
| monomer | A building blocks of a polymer |
| organic | Molecules that contain carbon are known as _________ molecules. |
| polymer | A large compound formed from many monomers |
| water | This molecule is important to maintaining homeostasis in our bodies, it is needed for key reactions, it makes up the majority of our body, and it transports materials throughout the body |
| water | this molecule makes up the majority of your body |
| carbohydrate examples | sugars, starches, glycogen |
| carbohydrate subunit | 1C:2H:1O |
| cellulose | A polysaccharide that provides structural suppost for plants. |
| chitin | complex carbohydrate that makes up the cell walls of fungi; also found in the external skeletons of arthropods |
| disaccharide | a sugar formed from two monosaccharides |
| enzyme | protein that speed up chemical reaction |
| function of carbohydrates | energy source, stucture |
| function of lipids | long term energy storage, reserved energy, cell membrane |
| function of nucleic acids | code for proteins and genetic material |
| function of proteins | 3rd source of energy, helps builds and repairs muscle tissue, makes hormones, enzymes, antibodies, and pigments |
| glycogen | a polysaccharide that stores glucose in animals |
| lipid examples | fats, oils, and waxes |
| lipid subunit | glycerol with fatty acid |
| macromolecule | made in living systems from smaller building blocks covalently bonded; four classes: proteins, nucleic acids, carbohydrates, and lipids |
| monosaccharide | single sugar molecule |
| nucleic acid examples | DNA, RNA |
| nucleic acid subunit | nucleotides |
| phospholipid | type of macromolecule that makes up the cell membrane |
| polysaccharide | any of a class of carbohydrates whose molecules contain chains of monosaccharide molecules |
| protein examples | enzymes, hemoglobin, keratin |
| protein subunit | amino acids held together by peptide bonds |
| saturated fats | "bad" fats - artery clogging |
| starch | a polysaccharide that stores glucose in plants |
| sucrose | glucose + fructose |
| unsaturated fats | "good" fats |
| what names of enzymes end with | -ase |
| what names of sugars end with | -ose |
| 3 Jobs of Protein | 1. Build cells 2. Act as hormones and enzymes 3. Do most of the cell work |
| 3 things DNA and RNA have in common | Both are made of phosphates, sugars, and bases |
| Adenosine Triphosphate | ATP--the cell's energy molecule |
| Alcohols end in | "ol" |
| Carbon | 2nd most common ingredient in cells |
| Catalyst | Starts and/or speeds up a process |
| Chemical Bond | Where the energy is stored and releases energy when broken |
| Dehydration Synthesis | Removing a water molecule from 2 monosaccharides causing them to bond into a disaccharide; a type of reaction in which 2 molecules are bonded together by the removal of a water molecule |
| Double helix | Shape of DNA, 2 strands |
| Glycogen | How animals store energy |
| Hydrocarbons | Source of energy, found in fat molecules |
| Hydrolysis | Adding water to a disaccharide will dissolve the bond and create 2 monosaccharides; the process by which molecules are broken apart by the addition of a water molecule |
| Isomers | molecules with the same formula but with different structures (like sucrose and fructose) |
| mono, di, tri, and poly | one, two, three, and many |
| Nucleic acid | store hereditary info for making all of a body's proteins |
| Polymer | a large molecule made from smaller monomers; also called macromolecule |
| Polypeptide | long chains of proteins |
| Protein | Polymer made of amino acid monomers |
| Saccharides | sugar |
| Saturated Fat | single-bonded and solid at room temperature like butter and margarine |
| Shape | Determines the molecules function |
| Single helix | Shape of RNA, 1 strand |
| Starch | How plants store energy |
| Sugars end in | "ose" |
| Universal Solvent | water--dissolves bonds in molecules |
| Unsaturated Fat | double-bonded and liquid at room temperature like olive oil and vegetable oil |
| Lugol's solution (IKI) | indicator used to detect starch |
| Benedict's solution | indicator used to detect sugars |
| Biuret's solution | indicator used to detect proteins |
| Grease spot test | used to detect fats and oils |
| quantitative analysis | test that determines the amount of a substance |
| qualitative analysis | test that determines the presence or absence of a substance |
| inorganic | compound lacking carbon |
| organic | compound containing carbon, with 3 notable exceptions |
| carbohydrates | sugars and starches |
| proteins | made of amino acids held together by peptide bonds |
| saturated fats | solid at room temperature due to single bonds between carbons |
| unsaturated fats | oils; liquids at room temperature due to double bonds between some carbons. |
| starch | made up of many glucoses; used for short-term energy storage |
| lipids | hydrophobic organic compounds inculding fats, oils, waxes and steroids |
| negative control | used for comparing with your sample test; indicates the sample lacks the substance for which one is testing |
| positive control | used for comparing with your sample test; indicates the sample has the substance for which one is testing |
| colorimetric test | indicates the presence of a substance by exhibiting a color change |
| 20 | There are __________ (number) amino acids that vary in shape, size, and chemical properties |
| active site | the region where an enzyme binds to its substrate |
| amino acids | The monomers of proteins are _________ _________. |
| amylase | this is a protein used to digest starch. |
| carbon, hydrogen, nitrogen, oxygen | The elements found in proteins are... (alphabetical order separated by comas) |
| catalyst | any substance that speeds up the rate of a chemical reaction without being used or changed in the reaction is a ________. |
| enzymes | special proteins that act as biological catalysts to speed up chemical reactions that take place in cells |
| enzymes | these special proteins are involved in all life processes including digestion, energy storage, and release |
| essential | Our body makes 12 of the 20 required amino acids, however the other 8 are called ______________ amino acids because they must be obtained from the foods that we eat. |
| hemoglobin | this is a protein found in red blood cells that transports oxygen |
| keratin | This is a protein abundant in our skin, hair, and nails. |
| lactase | this is a protein used to digest the sugar found in milk. |
| protein | An enzyme is what type of organic compound? |
| proteins | complex polymers made up of carbon, hydrogen, oxygen, and nitrogen |
| proteins | Polymers of molecules called amino acids |
| substrate | the substance an enzyme acts on |
| benedicts | This solution tests for monosaccharides |
| black | The color of a positive iodine test (test for starch) is __________. |
| carbohydrates | These macromolecules are made up of carbon, hydrogen, and oxygen (always in a 1:2:1 ratio) |
| carbon, hydrogen, oxygen | Carbohydrates are made up of the elements .... (put them in alphabetical order with commas in-between) |
| cellulose | a polysaccharide that gives plants their strength; it is also dietary fiber |
| cellulose | The complex carbohydrate __________ also called fiber helps to keep water and food moving through your digestive and excretory systems |
| cellulose | This complex carbohydrate/polysaccharide is not able to be broken down by your digestive system |
| disaccharide | a double sugar |
| disaccharide | What type of carbohydrate is lactose? |
| disaccharide | What type of carbohydrate is sucrose? |
| fructose | a monosaccharide found in fruit; it is the sweetest sugar |
| fructose, glucose | Sucrose is made up of what two sugars (put them in alphabetical order with a comma between them) |
| galactose, glucose | Lactose is made up of what two sugars (put them in alphabetical order with a comma between them) |
| glucose | a monosaccharide that is made during photosynthesis and broken down during cellular respiration |
| iodine | This solution tests for starch |
| lactase | Individuals with lactose intolerance do not produce this digestive enzyme. |
| monosaccharide | Benedict's solution is used to test for what carbohydrate? |
| monosaccharide | What type of carbohydrate is fructose? |
| monosaccharide | What type of carbohydrate is galactose? |
| monosaccharide | What type of carbohydrate is glucose? |
| monosaccharides | these are the monomers of carbohydrates |
| orange | The color of a positive benedicts test (test for monosacharides) is ___________. |
| polysaccharide | What type of carbohydrate is cellulose? |
| polysaccharides | these are made from 3 or more monosaccharides linked together |
| starch | a polysaccharide that is a storage molecule for plants |
| starch | Iodine is used to test for what carbohydrate? |
| sucrose | this disaccharide is also known as table sugar |
| sucrose | this disaccharide is made of fructose and glucose |
| benedicts | This solution tests for monosaccharides |
| black | The color of a positive iodine test (test for starch) is __________. |
| carbohydrates | These macromolecules are made up of carbon, hydrogen, and oxygen (always in a 1:2:1 ratio) |
| carbon, hydrogen, oxygen | Carbohydrates are made up of the elements .... (put them in alphabetical order with commas in-between) |
| cellulose | a polysaccharide that gives plants their strength; it is also dietary fiber |
| cellulose | The complex carbohydrate __________ also called fiber helps to keep water and food moving through your digestive and excretory systems |
| cellulose | This complex carbohydrate/polysaccharide is not able to be broken down by your digestive system |
| disaccharide | a double sugar |
| disaccharide | What type of carbohydrate is lactose? |
| disaccharide | What type of carbohydrate is sucrose? |
| fructose | a monosaccharide found in fruit; it is the sweetest sugar |
| fructose, glucose | Sucrose is made up of what two sugars (put them in alphabetical order with a comma between them) |
| galactose, glucose | Lactose is made up of what two sugars (put them in alphabetical order with a comma between them) |
| glucose | a monosaccharide that is made during photosynthesis and broken down during cellular respiration |
| iodine | This solution tests for starch |
| lactase | Individuals with lactose intolerance do not produce this digestive enzyme. |
| monosaccharide | Benedict's solution is used to test for what carbohydrate? |
| monosaccharide | What type of carbohydrate is fructose? |
| monosaccharide | What type of carbohydrate is galactose? |
| monosaccharide | What type of carbohydrate is glucose? |
| monosaccharides | these are the monomers of carbohydrates |
| polysaccharide | What type of carbohydrate is cellulose? |
| polysaccharides | these are made from 3 or more monosaccharides linked together |
| starch | a polysaccharide that is a storage molecule for plants |
| sucrose | this disaccharide is also known as table sugar |
| sucrose | this disaccharide is made of fructose and glucose |
| activation energy | The energy needed to start a chemical reaction |
| amino acid | monomer for proteins |
| carbohydrate | main source of energy for all living things |
| catalyst | A substance that speeds the rate of a chemical reaction by lowering the amount of activation energy required |
| chemical reaction | a process that changes one set of chemicals into another set of chemicals |
| enzyme | proteins that act as a cell's biological catalysts |
| lipid | macromolecules used for energy storage, cell membranes, and waterproofing |
| macromolecule | large molecule formed by the joining together of smaller molecules |
| monomer | small units of larger molecules |
| monosaccharide | single sugar monomers |
| nucleic acid | macromolecules that store and transmit hereditary, or genetic, information |
| nucleotide | monomer for nucleic acids |
| polymer | large molecule formed by the joining of multiple monomers |
| polysaccharide | large sugar polymers |
| product | the elements or compounds that are produced by a chemical reaction |
| protein | macromolecule that provides structure and regular processes for the cells |
| reactant | the elements or compounds that enter into a chemical reaction |
| substrate | The reactants of an enzyme catalyzed reaction |
| disaccharide | lactose |
| disaccharide | sucrose |
| enzyme | amylase |
| enzyme | lactase |
| enzyme | pepsin |
| lipid | cholesterol |
| monosaccharide | fructose |
| monosaccharide | glucose |
| nucleic acid | DNA |
| nucleic acid | RNA |
| nucleotide | Adenine ("A") + Deoxyribose + phosphate |
| nucleotide | Cytosine ("C") + Deoxyribose + phosphate |
| nucleotide | Guanine ("G") + Deoxyribose + phosphate |
| nucleotide | Thymine ("T") + Deoxyribose + phosphate |
| polysaccharide | cellulose |
| polysaccharide | starch |
| protein | hemoglobin |
| protein | keratin |
| saturated fat | butter |
| unsaturated fat | olive oil |
| carbon, hydrogen | Lipids are made of these elements... (in alphabetical order separated by commas) |
| cell membrane | Lipids make up this part of a cell. |
| energy | One of the functions of lipids is to store ________________. |
| hydrophilic | water loving |
| hydrophobic | water hating |
| lipids | macromolecules made up of mostly carbon and hydrogen atoms. |
| messengers | some lipids serve as chemical ___________________. |
| phospholipids | these lipids are found in cell membranes |
| saturated | _____________ fats are the least healthy type of fats. |
| saturated | an example of this type of fat would be butter or crisco |
| saturated | fats that are made of chains of carbon with all single bonds (have the maximum number of hydrogen atoms) are said to be _______________. |
| saturated | fats that are solid at room temperature are said to be _______________. |
| steroids | these are the types of lipids that serve as chemical messengers |
| unsaturated | ____________ fats are the healthiest to consume. They can help decrease cholesterol. |
| unsaturated | an example of this type of fat would be olive oil |
| unsaturated | fats that are liquid at room temperature are said to be ______________. |
| unsaturated | fats that are made of chains of carbon with a double bond (have space for more hydrogen) are said to be ________________. |
| waxes | these are the lipids that form protective barriers for plants and animals |
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