click below
click below
Normal Size Small Size show me how
BIO ch 3
Chapter 3 Final
| Question | Answer |
|---|---|
| Nucleic acid is considered a ___? | macromolecule |
| What are the four most common elements found in living organisms? | CHON....carbon, hydrogen, oxygen, nitrogen |
| Is salt a primary organic molecule | NOPE |
| What are organic molecules | has carbon |
| the process by which polymers are tuned into monomer is called | hydrolysis |
| What is a dehydration reaction | loss of H2O |
| The molecule that stores the info about the order of amino acids in a protein is | DNA |
| The three-dimensional shape of a polypeptide is associate with its | tertiary structure |
| the nucleotide that supplies energy for dehydration synthesis is | adenosine triphosphate (ATP) |
| The two strands of DNA are held together by ___ ____ between the purine and pyrimidine bases. | hydrogen bonds |
| The bond between two amino acids is | known as a peptide bond |
| After hydrolysis of a triglyceride, we would have ____ ____ and ____. | fatty acids and glycerol |
| The DNA molecule thymine is always paired to ____ | adenine |
| The action of disrupting the three-dimensional shape of a protein is termed ____. | denaturation |
| What denatures a protein? | Acid, Heat |
| What are the 4 levels of proteins ? | primary, secondary, tertiary, quaternary |
| What are steroids? What are waxes? | 4 fused carbon rings, long fatty acid attache to alcohol |
| lipids are ____ | hydrophobic |
| Fats that have one or more double bonds within their fatty acid tails are labeled as ___ fats. | unsaturated |
| Polysaccarides, the complex carbohydrates, break down into reduce/simple sugars during which of the following processes? | hydrolysis |
| Is an enzyme action a functional benefit of the body's fat stores | NO |
| DNA and RNA both belong to what group of organic compounds | nucleic acids |
| Carbon can share pairs of electrons with as many as ___ other ___. | 4, atoms |
| complex carbohydrates are stored in animals in the form of | glycogen |