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LD BIO Ch 4
LD Biology Test Ch 4 (ORGANIC CHEMISTRY)
| Question | Answer |
|---|---|
| ORGANIC COMPOUND | Has carbon and hydrogen in it (ex: C2H6 or C6H12O6) |
| INORGANIC COMPOUND | Does not have carbon and hydrogen (ex: ANI, CO2, H20) |
| ORGANIC MOLECULES | Carbohydrates, proteins, lipids, and nucleic acids |
| INORGANIC MOLECULES | Acids, bases, water, and salt |
| CARBOHYDRATES | Simple sugars and starches (made CHO) |
| CARBOHYDRATES BASIC UNIT | Monosaccharides or simple sugars |
| MONOSACCHARIDES | Glucose, fructose, galactose all have the same chemical formula C6H12O6, but atoms are arranged differently |
| DISACCHARIDES | Lactose, Maltose, and sucrose |
| POLYSACCHARIDES | Starches, cellulose, and glycogen |
| CELLULOSE | Starches in plants |
| GLYCOGEN | Starches in animals |
| LIPIDS | Fats, oils, and waxes (made up of CHO), cushion body, insulates |
| LIPIDS BASIC UNIT | 3 fatty acids and 1 glycerol |
| TYPES OF FATS | Unsaturated and saturated |
| SATURATED FATS | Usually comes from animals, solid at room temperature, increase cholesterol |
| UNSATURATED FATS | Usually comes from plants, liquid at room temperature, tend to decrease bad cholesterol |
| PROTEINS | Build and repair damaged cells (made of CHON) and some have S & P |
| PROTEINS | Have Nitrogen |
| PROTEINS BASIC UNIT | Amino Acid |
| PEPTIDE BOND | CHON bond, joins to amino acids together by taking out water |
| DEHYDRATION SYNTHESIS | Putting together by taking out water |
| HYDROLYSIS | Breaking apart by adding water (digestion) |
| POLYPEPTIDE | A protein; many amino acids joined together |
| NUCLEIC ACIDS | DNA & RNA |
| NUCLEIC ACID BASIC UNIT | Nucleotide (contains a phosphate group, sugar, and nitrogenous base) |
| NITROGENOUS BASES | Adenine and Thymine, Guanine and Cytosine |
| POLYMER | Large molecules consisting of chains of repeating unit (polysaccharides and polypeptides) |
| ENZYMES | Catalyst; always made from proteins, speed up reactions and lower the activation energy for a reaction |
| CO-ENZYMES | Vitamins |
| 3 FACTORS THAT AFFECT ENZYMES | Temperature, pH, and concentration |
| DENATURE | Due to increased temperature the enzyme breaks down and changes its shape so that it does not fit the substrate. |
| COHESION | the force of attraction between molecules of the same substance |
| POLAR MOLECULE | a molecule with regions of partial negative and partial positive charges |
| ADHESION | the attraction between molecules of two different substances |
| STARCH | a polysaccharide that is the main food storage compound in plants |
| FATTY ACID | an organic molecule with two parts: a carbon chain, and one or more carboxyl groups (COOH); one of the end products of the digestion of fats |
| CARBOXYL GROUP | the characteristic chemical grip (COOH) of organic acids |
| CHOLESTEROL | an essential compound found in most animal tissues; plays a role in the build up of fatty deposits in arteries |
| DNA | deoxyribonucleic acid; the nucleic acid found in all the cells of an organism; the hereditary material passes on during reproduction |
| RNA | ribonucleic acid; the nucleic acid that is transcribed from DNA |
| NUCLEOTIDES | the base units of nucleic acids, each containing a sugar, a phosphate group, and one of four nitrogenous bases |
| AMINO ACIDS | the structural unit of proteins; consisting of a carboxyl group (COOH), an amino group (NH2), and a side chain |
| AMINO GROUP | a chemical group consisting of two hydrogen atoms and one nitrogen atom (NH2), found in amino acids |
| DIPEPTIDE | the molecule formed when two amino acids are joined by a peptide bond |
| CATALYST | a substance that increases the rate of a chemical reaction without being changed itself |
| SUBSTRATE | the substance that an enzyme acts upon |
| ACTIVE SITE | the region on the surface of an enzyme where substrate molecules attach, thus enabling a reaction |
| FACTORS AFFECTING ENZYME ACTION | small amounts of an enzyme can cause the reaction of large quantities of substrate |
| FACTORS AFFECTING ENZYME ACTION | enzymes enable cell reactions to take place at normal temperatures |
| FACTORS AFFECTING ENZYME ACTION | enzymes work best at certain temperatures |
| FACTORS AFFECTING ENZYME ACTION | each enzyme works best at a certain pH |
| FACTORS AFFECTING ENZYME ACTION | the rate of an enzyme-controlled reaction depends on the concentrations of the enzyme and substrate |
| FACTORS AFFECTING ENZYME ACTION | some enzymes need substances called coenzymes in order to function (coenzymes) |
Created by:
desilva13
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