Chapter 2 part B
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each of the black spaces below before clicking
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Inorganic Compounds | No carbon. Water, Salts and many acids and bases
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Organic Compunds | Contain Carbon, Carbs, Fats, Proteins and Nucleic Acids
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Water | Accounts for 60%-80% of the volume of living cells.
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High Heat Capacity | Lot of energy to change to gas. Prevents sudden changes in temp.
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High heat of Vaporization | evaporation requires large amounts of heat. Useful cooling mechanism.
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Polar Solvent Properties | dissolves and dissociates iconic substances. More reactive in solutions.
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Reactivity | Necessary part of hydrolysis and dehydration synthesis reactions.
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Salts | are iconic compounds that dissociate into separate ions in water.
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Electrolytes | All ions are this because they can conduct electrical currents in solution.
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Acids | Are proton donors: they release hydrogen ion.
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Bases | Are proton acceptors: they pick up Hydrogen ions in solution.
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pH: Acid-base Concentration | pH scale is measurement of concentration of hydrogen ions in a solution.
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Acidic | Solutions have high hydrogen but low pH.
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Alkakine | solutions have low hydrogen but high pH
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Netralization | acids and bases are mixed together
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Buffers | resist abrupt and large swings in pH.
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Carbohydrates | include sugars and starches. Contain C,H and O
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Monosaccharides | Simple sugars containing 3-7 carbon atoms.
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Pentose Sugars | Ribose and Deoxribose
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Hexose Sugars | Glucose (blood Sugar)
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Disaccharides | Double Sugars, to large to pass through cell membrane, Sucrose , Maltose and Lactose.
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Polysaccharides | Polymers to Monosaccharides, Starch and Glycogen. Not very soluble.
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Lipids | Triglycerides or neutral fats, Phospholipids, Steroids, Eicosanoids.
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Triglycerides | called fats when solid and oils when liquid. Energy function, Insulation and Protection.
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Saturated fatty acids | All carbons are linked via single covalent bonds. Solid at room temp. Animal fats and butter
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Unsaturated fatty acids | Liquid at room temp. One or more carbons are linked via double bonds. Trans fats ans Omega-3 fatty acids
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Phospholipids | Modified Triglycerides. Head is polar attracted to water and tails are non-polar are repelled by water. Make up cell membrane.
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Steroids | Most important one is Cholesterol. Vitamin D and hormones and bile salts. Consist of 4 interlocking ring structures.
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Proteins | Comprise 20-30% of cell mass. Structural and chemical enzymes. Polymers of amino acids monomers held together by peptide bonds. Held together by 20 types of amino acids
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Protein Strucutre | Primary, Secondary, Tertiary and Quaternary.
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Primary | Linear sequence of amino acids
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Secondary | how primary amino acids interact with each other.
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Alpha | Helix coils resemble a spring
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Beta | pleated sheets resemble accordion ribbons
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Tertiary | How secondary structures interact
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Quaternary | How 2 or more different polypeptides interact with each other
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Fibrous (structural) Proteins | Strand like water insoluble and stable. Provide mechanical support ans tensile strength. EX: Keratin, Elastin and Collagen.
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Globular (functional) Proteins | Compact, spherical, water soluble and sensitive to environment changes. EX: Antibodies, Hormones and Enzymes.
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Denaturation | Globular proteins unfold and lose theie functional 3-D shape. Can be caused by decreased pH or increased temp. Irreversible.
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Enzymes | Globular proteins that act as biological catalysts. Lower the activation energy for chemical reaction.
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Characteristics of Enzymes | Most functional enzymes, referred ti as Holoenzymes, consist of 2 parts. Act on a very specific substrate. Names usually end in ASE.
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Nucleic acids | Composed of C,H,O,N and P. Are the largest molecules in the body.
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Nucleic acid polymers | are made up of monomers called Nucleotide
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DNA | Genetic blue print for the synthesis of all proteins. Double stranded Helical Molecule located in cell nucleus.
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Purines | A adeine, G guanine
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Pyrimidines | C cytosine, T thymine
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Base paring rules | A-T and C-G
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RNA | Single stranded linear molecule s active mostly outside nucleus. Contains ribose sugar. Thymine is replace with Uracil.
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ATP | Chemical energy released when released when glucose is broken down is captured in ATP.
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