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 |