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Hrs Lab Bio
Chapter 3
| Question | Answer |
|---|---|
| the chemical reaction that links monomers into chains | dehydration synthesis |
| an individual unit of a polymer | monomer |
| contains hydrogen and carbon | hydrocarbon |
| molecules in cells that store information | nucleic acid |
| chemicals found in all cells used for work and growth | protein |
| chemical reaction that breaks bonds between polymer chains | hydrolysis |
| won't dissolve in water | lipid |
| macromolecule that makes up the majority of a cell | protein |
| dehydration synthesis | a chemical reaction when water is removed to join two monomers |
| which macromolecules are made of repeating small units | carbohydrates, nucleic acids, and proteins |
| simple sugars | monomers |
| animal cells store glucose as | glycogen |
| to support their stems, leaves, and roots plants use | cellulose |
| in humans, cellulose serves as a source of | dietary fiber |
| plants store extra glucose in the form of | starch |
| which of the following is not a job of a lipid: insulation, energy storage, or information storage | information storage |
| which of the following is not a type of lipid: steroid, carbohydrate, or triglyceride | carbohydrate |
| which of the following is not a saturated fatty acid: butter, olive oil, or lard | olive oil |
| saturated fatty acids like butter and lard are usually __________ at room temperature | solid |
| phospholipids can interact with fat on one end and _________ on the other end | water |
| unsaturated fatty acids that have changed to saturated fatty acids are ______________ | transfat |
| vegetable oils are _______ at room temperature because they're unsaturated | liquid |
| which of the following is not made of proteins: hair, fat, enzymes, or spider webs | fat |
| what molecule is taken out when a dipeptide forms: trans fat, water, cholesterol, amino acid | water |
| which of these foods is not a good source of protein: beans, meat, fish, or vegetable oil | vegetable oil |
| what quality of a protein affects it's ability to do it's job: color, shape, smell, or bases | shape |
| what two factors determine the shape of a protein | 1. order of amino acid 2. which amino acids you use (determines where the H-bonds are too) |
| what roles do proteins play in organisms | structural; bones, hair, collagen, muscle chemical; antibodies/immunity, transportation/insulin->glucose, enzymes/assist in chemical reactions |
| what three parts does a nucleotide have | sugar, phosphate(PO4), and nitrogen base |
| function of DNA and RNA | provide information to make proteins |
| ATP functions | cellular energy; remove the third phosphate from ATP to another molecule to help the reaction go |
| building blocks of proteins | amino acids |
| solid at room temperature | saturated fatty acid |
| molecular chain of nucleotides | nucleic acid |
| polysaccharides include | starch, cellulose, and glucose |
| many play key roles in the manufacture of proteins | RNA |
| DNA and RNA are made up of nucleotides which contain | a sugar, a base, and a phosphate group |
| examples of unsaturated fatty acids | olive oil and fish oil |
| unlike saturated fatty acid, unsaturated fatty acids contain what kind of bond between carbon atoms | double bond |
| protein folding is determined by | the sequence of the amino acids, how amino acids interact with each other, and how amino acids interact with water |
| the proteins in your body include | collagen and heoglobin |
| the carbon atoms in organic molecules are bonded to other atoms by | covalent bonds |
| the four major classes of organic compounds are | carbohydrates, lipids, proteins, and nucleic acids |
| the building blocks of carbohydrates are | saccharides |
| if a carbohydrate molecule contained six carbon atoms, it would contain how many hydrogen atoms | 12 *1-2-1 ratio* |
| humans can't digest the carbohydrate | cellulose(fiber) |
| fats are lipids that store | energy |
| lipids will dissolve in | oil |
| fats are composed of three fatty acid molecules joined to a molecule of | glycerol |
| at room temperature what fat is liquid | unsaturated |
| a protein is a chain of linked smaller molecules called | amino acids |
| lipids, fatty acids, triglyceride, and phosphate are all | fats |
| polysaccharides and cellulose are | carbohydrates |
| RNA is a | nucleic acid |
| enzymes, hemoglobin, and peptide are | proteins |
| maltose(a disaccharide) + water--> glucose + glucose = | hydrolysis*add water to break bonds* |
| nucleic acids | "blueprints" of life, DNA, tells the cells how to make proteins, subunits called nucleotides, adenosine triphosphate |
| carbohydrates | made of sugars, can be simple or complex, starch in plants, source of stored energy |
| lipids | fat in animals, oil in plants, one type forms much of the cell membrane, cannot mix with water, source of stored energy |
| ATP | major fuel used for the cell's activites, adenosine triphosphate, energy in lipids and carbohydrates is transferred to this molecule, source of stored energy |
| proteins | enzymes, one type forms much of the cell membrane, subunits are amino acids, hemoglobin, make up spider webs and hair |
Created by:
Erika_deee