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Life Chapter 3
Sadava / Life 9e Chapter 3 Key Terms
| Question | Answer |
|---|---|
| α (alpha) helix | A prevalent type of secondary protein structure; a right-handed spiral. |
| amphipathic (am′ fi path′ ic) | Of a molecule, having both hydrophilic and hydrophobic regions. |
| β (beta) pleated sheet | A type of protein secondary structure; results from hydrogen bonding between polypeptide regions running antiparallel to each other. |
| bilayer | A structure that is two layers in thickness. In biology, most often refers to the phospholipid bilayer of membranes. |
| Carbohydrates | Organic compounds containing carbon, hydrogen, and oxygen in the ratio 1:2:1 (i.e., with the general formula CnH2nOn). Common examples are sugars, starch, and cellulose. |
| Chaperone | A protein that guards other proteins by counteracting molecular interactions that threaten their three-dimensional structure. |
| condensation reaction | A chemical reaction in which two molecules become connected by a covalent bond and a molecule of water is released (AH + BOH → AB + H2O.) (Contrast with hydrolysis reaction.) |
| denaturation | Loss of activity of an enzyme or nucleic acid molecule as a result of structural changes induced by heat or other means. |
| Disaccharide | A carbohydrate made up of two monosaccharides (simple sugars). |
| disulfide bridge | The covalent bond between two sulfur atoms (–S—S–) linking two molecules or remote parts of the same molecule. |
| ester linkage | A condensation (water-releasing) reaction in which the carboxyl group of a fatty acid reacts with the hydroxyl group of an alcohol. Lipids are formed in this way. |
| fat | A triglyceride that is solid at room temperature. (Contrast with oil.) |
| fatty acid | A molecule made up of a long nonpolar hydrocarbon chain and a polar carboxyl group. Found in many lipids. |
| functional group | A characteristic combination of atoms that contribute specific properties when attached to larger molecules. |
| Glucose | The most common monosaccharide; the monomer of the polysaccharides starch, glycogen, and cellulose. |
| glycerol (gliss′ er ole) | A three-carbon alcohol with three hydroxyl groups; a component of phospholipids and triglycerides. |
| glycosidic linkage | Bond between carbohydrate (sugar) molecules through an intervening oxygen atom (–O–). |
| heat shock proteins | Chaperone proteins expressed in cells exposed to high or low temperatures or other forms of environmental stress. |
| hexose | A sugar containing six carbon atoms. |
| hydrolysis reaction (high drol′ uh sis) | A chemical reaction that breaks a bond by inserting the components of water (AB + H2O → AH + BOH). (Contrast with condensation reaction.) |
| isomers | Molecules consisting of the same numbers and kinds of atoms, but differing in the bonding patterns by which the atoms are held together. |
| lipid (lip′ id) | Nonpolar, hydrophobic molecules that include fats, oils, waxes, steroids, and the phospholipids that make up biological membranes. |
| macromolecule | A giant (molecular weight > 1,000) polymeric molecule. The macromolecules are the proteins, polysaccharides, and nucleic acids. |
| monomer | A small molecule, two or more of which can be combined to form oligomers (consisting of a few monomers) or polymers (consisting of many monomers). |
| monosaccharide | A simple sugar. Oligosaccharides and polysaccharides are made up of monosaccharides. |
| oil | A triglyceride that is liquid at room temperature. (Contrast with fat.) |
| oligosaccharide | A polymer containing a small number of monosaccharides. |
| optical isomers | Two isomers that are mirror images of each other. |
| pentose | A sugar containing five carbon atoms. |
| peptide linkage | The bond between amino acids in a protein; formed between a carboxyl group and amino group (CO—NH–) with the loss of water molecules. |
| phospholipid bilayer | Basic structural unit of biological membranes; a sheet of phospholipids 2 molecules thick in which the phospholipids are lined up with their hydrophobic "tails" packed tightly together and their hydrophilic, phosphate-containing "heads" facing outward. |
| phospholipid | A lipid containing a phosphate group; an important constituent of cellular membranes. (See lipid.) |
| polymer | A large molecule made up of similar or identical subunits called monomers. (Contrast withmonomer.) |
| polysaccharide | A macromolecule composed of many monosaccharides (simple sugars). Common examples are cellulose and starch. |
| primary structure | The specific sequence of amino acids in a protein. |
| protein (pro′ teen) | Long-chain polymer of amino acids with twenty different common side chains. Occurs with its polymer chain extended in fibrous proteins, or coiled into a compact macromolecule in enzymes and other globular proteins. |
| quaternary structure | The specific three-dimensional arrangement of protein subunits. |
| R group | The distinguishing group of atoms of a particular amino acid; also known as a side chain. |
| saturated fatty acid | A fatty acid in which all the bonds between carbon atoms in the hydrocarbon chain are single bonds—that is, all the bonds are saturated with hydrogen atoms. (Contrast with unsaturated fatty acid.) |
| secondary structure | Of a protein, localized regularities of structure, such as the α helix and the β pleated sheet. |
| side chain | The distinguishing group of atoms of a particular amino acid; also known as R Group. |
| structural isomers | Molecules made up of the same kinds and numbers of atoms, in which the atoms are bonded differently. |
| tertiary structure | In reference to a protein, the relative locations in three-dimensional space of all the atoms in the molecule. The overall shape of a protein. (Contrast with primary, secondary, and quaternary structures.) |
| triglyceride | A simple lipid in which three fatty acids are combined with one molecule of glycerol. |
| unsaturated fatty acid | A fatty acid whose hydrocarbon chain contains one or more double bonds |
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