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Organ. Chem. Bio
The Chemistry of Carbon Chapter 3
| Question | Answer |
|---|---|
| Macromolecule | Large, complex organic molecules made of smaller subunits |
| Describe some of carbons properties | Has four electrons in its outer shell allowing it to bond with four bonds, and can usually bond to single or double bonds. |
| Functional Groups | Groups of atoms with special chemical features that are functionally important. |
| Isomers | Two structures with identical molecular formulas, but different structures and characteristics |
| Structural isomers | Contain the same atoms but in different bonding relationships |
| Stereoisomers | Identical bonding relationships, but the spatial positioning of the atoms differs in the two isomers |
| Condensation/dehydration Reaction | links monomers to form polymers |
| Monomer | Single units |
| polymers | Many units |
| Hydrolysis reaction | Breaks down a polymer into its monomer |
| Four types of organic molecules and macromolecules | 1) Carbs 2)Lipids 3)Proteins 4)Nucleic Acids |
| Carbohydrates | Molecules used primarily for energy that are composed of carbon, hydrogen, oxygen atoms |
| Monosaccharides | Simplest sugars and are the monomers of carbs; most commonly have five or six carbons |
| Common monosaccharides | Glucose, fructose, and galactose |
| Polysaccharides | Long series of monosaccharides linked together to form long polymers; examples: starch and glycogen, cellulose, chitin |
| Lipids | Macromolecule used for energy storage and structural purposes composed predominantly of hydrogen and carbon |
| Fatty Acids | Monosaccharides of lipids; formed by by bonding glycerol |
| Saturated Fats | Lipids in which all carbons are linked by single covalent bonds; solid at room temp; are straight |
| Unsaturated Fats | Lipids in which one or more double bonds are present between carbon molecules; tend to be liquids at room temp; are kinked |
| Hydrogenation | The artificial addition of hydrogen atoms to an unsaturated fat |
| Phospholipids | The major component o the cell membrane; made up of glycerol, 2 fatty acids, and a phosphate group |
| Phosphate region | polar, hydrophilic, head |
| Fatty acid chains | nonpolar, hydrophobic, tail |
| Proteins | Versatile macromolecules that serve as building blocks composed of carbon, hydrogen, oxygen, nitrogen, and small amounts of other elements |
| Amino acid | the monomers of proteins; side-chain (R-group); twenty different types |
| Peptide/ polypeptide bond | long protein chains that can be broken apart by hydrolysis |
| Four parts of a protein structure | Primary, secondary, tertiary, and quaternary |
| Primary protein structure | The sequence of amino acids in the protein and is determined by genes |
| Secondary Structure | Chemical and physical interactions cause folding due to the formation of hydrogen bonds; exhibits repeating patterns |
| Tertiary structure | Complex 3D shape of a polypeptide can involve hydrogen bonding, as well as sulfide bonds and hydrophobic/philic interactions |
| Quaternary Structure | Made up of two or more polypeptides |
| Five factors promoting protein folding and stability | Hydrogen bonds, ionic bonds and other polar interactions, hydrophobic effects, Van der Waals forces, and disulfide bridges |
| Nucleic Acids | Biological macromolecules responsible for the storage, expression, and transmission of genetic information |
| Nucleotide | Monomer of a nucleic acid consisting of pentose sugar, phosphate group, and nitrogenous bases |
Created by:
ERD2015
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