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| 7687625898 | Every chemical compound is __________________________ | either organic or inorganic | 0 | |
| 7687632035 | Organic compounds | ~All contain Carbon and Hydrogen ~ May contain O and N ~ Occur naturally only in living organisms or in their products |  | 1 |
| 7687661675 | Inorganic Compounds | ~Do not contain both Carbon and Hydrogen together ~Examples CO2, NaCl, H20 |  | 2 |
| 7687686776 | Organic Compounds (Types) | Lipids, Carbohydrates, Nucleic Acids and Proteins | 3 | |
| 7687695633 | Carbohydrates | ~Living things use carbohydrates as a key source of energy | 4 | |
| 7687715739 | Monosaccharides (simple sugars) | ~All have the formula C6H12O6 ~All have a single ring structure ~(glucose is an example) |  | 5 |
| 7687742863 | Disaccharides (double sugars) | ~all have the formula C12H22011 ~Sucrose (table sugar)is an example |  | 6 |
| 7687762536 | Polysaccharides | ~Formed of three or more simple sugar units ~Glycogen-animal starch stored in liver & muscles ~Cellulose- indigestible in humans- forms cell walls ~Starches- used as energy storage |  | 7 |
| 7688113379 | Dehydration Synthesis | the process to form compounds ~combining simple molecules to form a more complex one with the removal of water -ex. monosaccharide + monosaccharide ---> disaccharide and water - (C6H12O6 + C6H12O6----> C12H22O11+H20) ~Polysaccharides are formed from repeated dehydration syntheses of water ~**(poly-means many) (Polysaccharide- many sugars joined together to form a complex carbohydrate) - Carbohydrates are the stored extra sugars known as starch | 8 | |
| 7688199007 | How are complex carbohydrates broken down? | Hydrolysis- the process to break down compounds Addition of water to a compound to split it into smaller subunits - (also called chemical digestion) |  | 9 |
| 7688236772 | Lipids (Fats) | ~Fats, oils and waxes ~Chiefly function in energy storage, protection and insulation ~Contain carbon, hydrogen and oxygen but the H:O is not in a 2:1 ratio ~ Tend to be large molecules-- an example of a neutral lipid is below ~Neutral lipids are formed by the union of one glycerol molecule and 3 fatty acids ~3 fatty acids + glycerol-->neutral fat (lipid) ~Fats -- found chiefly in animals ~ Oils and waxes -- found chiefly in plants Oils are liquid at room temperature, waxes are solids ~ Lipids along with proteins are key components of cell membranes |  | 10 |
| 7688302595 | Nucleic Acids | ~ in all cells ~ composed of nucleotides ~store and transmit hereditary/genetic info ~Nucleotides consist of 3 parts - 5-carbon sugar - Phosphate group - Nitrogenous base |  | 11 |
| 7688331648 | Nitrogen base |  | 12 | |
| 7688340787 | DNA (Deoxyribonucleic acid) | ~ contains the genetic code of instructions that direct a cell's behavior through synthesis of proteins ~ found in the chromosomes of the nucleus (and a few other organelles) |  | 13 |
| 7688371965 | RNA (Ribonucleic acid) | ~directs cellular protein synthesis ~found in ribosomes and nucleoli | 14 | |
| 7688392438 | Proteins | ~contain the elements carbon, hydrogen, oxygen and nitrogen; CHON ~ Composed of MANY amino acid subunits ~ It is the arrangement of the amino acid that forms the primary structure of proteins ~ The basic amino acid form has 3 parts which are Carboxyl group on one end, a methyl group that only has one hydrogen in the middle, and a amino group on the other end ~Attached to the methyl group is a R group; changing group, 20 different amino acids | 15 | |
| 7688448653 | Major Protein Functions | ~Growth and Repair ~ Make up structures of our cells and body ~ Enzymes and some hormones are made up of protein | 16 | |
| 7688461523 | Protein Synthesis | 17 | ||
| 7688468027 | Dipeptide (protein) | ~formed from two amino acid subunits ~Formed by the process of Dehydration Synthesis ~Amino acid + amino acid ---> dipeptide + water |  | 18 |
| 7688491157 | Hydrolysis of a Dipeptide | ~ Breaking down of a dipeptide into amino acids ~ Dipeptide + H2O ---> amino acid + amino acid | 19 | |
| 7688501537 | Polypeptide (Protein) | ~Composed of three or more amino acids linked by synthesis reactions ~ Examples of proteins include insulin, hemoglobin and enzymes ~ **There are an extremely large number of different proteins ~ The bases for the differences include the number, kinds, and sequences of amino acids in the proteins | 20 | |
| 7688533099 | Chemical Reactions | ~A process that changes one set of chemicals into another set of chemicals ~ Reactants- elements or compounds that enter into a chemical reaction ~ Products~ elements or compounds that are produced in a chemical reaction ~Chemical reactions always involve the breaking of bonds in reactants and the formation of new bonds in products | 21 | |
| 7689114465 | Enzymes and Enzyme Action | ~Catalyst: inorganic or organic substance which speeds up rate of a chemical reaction without entering the reaction itself ~Enzymes: organic catalysts made of protein ~most enzyme names end in -ase ~Enzymes lower the energy needed to start a chemical reaction (activation energy) ~Begin to be destroyed above 40 C (above this temp. all proteins begin to be destroyed) | 22 | |
| 7689203957 | How do enzymes work? | ~Substrate: molecules upon which an enzyme acts ~The enzyme is shaped so that it can only lock up with a specific substrate molecule enzyme Substrate------------------> product ^reactant ^chemical | | 23 |
| 7689265353 | 3 factors influencing rate of enzyme action | 1. ph- the optimum (best) in most living things is close to 7 (neutral) ~ high or low pH levels usually slow enzyme activity ~ A few enzymes (such as gastric protease) work best at a pH of about 2.0 2. Temperature- strongly influences enzyme activity ~ optimum temperature for maximum enzyme function is usually about 35-40 C ~ reactions proceed slowly below optimal temperatures ~ above 45 C most enzymes are denatured (change in their shape so the enzyme active site no longer fits with the substrate and the enzyme cannot function) 3. Concentration of enzyme and substrate ~**when there is a fixed amount of enzyme and an excess of substrate molecules -- the rate of reaction will increase to a point and then level off | 24 | |
| 7689431770 | 4 classes of macromolecules | polysaccharides or carbohydrates, triglycerides or lipids, polypeptides or proteins, and nucleic acids such as DNA and RNA | 25 | |
| 7689727215 | Amino Acids | 26 |
