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Chapter 3

Organic Molecules

the organic molecule made of C, H, O with a 2:1 ratio of H:O carbohydrate
the smallest part of a carbohydrate simple sugar
another name for simple sugar monosaccharide
an example of a simple sugar glucose
starch complex carbohydrate or polysaccharide
glycogen animal starch
cellulose plant starch; cell wall is made of this
shape of a carbohydrate ring
the organic molecule that is made of C, H, and O with no 2:1 ratio lipid
smallest part of a lipid fatty acid
shape of a lipid E
function of a carbohydrate quick energy & cell structure
function of a lipid energy storage (fat), insulation
simple lipid glycerol, fatty acid
complex lipid wax
organic molecule that is made of C, H, O and N protein
function of protein structure, energy
shape of protein dead man
the smallest part of a protein amino acids or peptides
proteins end in -in
examples of proteins polypeptides, insulin, hemoglobin, enzymes
organic compound that has C, H, O, N, P nucleic acids
smallest part of a nucleic acid nucleotides
shape of a nucleotide house, navigator, pay per view
functions of nucleic acids heredity, protein, energy
examples of nucleic acids DNA, RNA, ATP
shape of DNA double helix; twisted ladder
DNA nitrogen bases A, T, C, G
A bonds to (in DNA) T
C bonds to G
sugar for DNA deoxyribose
shape of RNA single strand
RNA nitrogen bases A, U, C, G
sugar for RNA ribose
A bonds to (in RNA) U
function of RNA make protein
function of DNA controls cellular activity; hereditary information
ATP energy made and used by the body
ATP is made in the mitochondria
Enzymes protein; biological catalyst that controls the speed of reactions
substrate what the enzyme works on (breaks apart)
active site the opening of the enzyme where the substrate fits
enzyme substrate complex enzyme and substrate together
lock and key theory the enzyme will only work on one type of substrate; they are substrate specific
products broken pieces of the substrate
denature the active site changes if too warm or pH is too high
3 things that affect an enzyme temperature, pH, concentration
optimum the best temperature, pH or concentration; where the enzyme works the best
Created by: cindy.martin