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| 5932436750 | Macromolecules | Very large polymers formed by the joining of smaller monomers | 0 | |
| 5932436751 | Types of Macromolecules | 1. Carbohydrates 2. Nucleic Acids 3. Proteins 4. Lipids | 1 | |
| 5932436752 | Carbohyrdates | A cabohydrate is a biological molecule sonsistion of C, H and O atoms. Made up of Monosaccharides (single sugars), which can be joined together to polysachharides Used as energy, cell walls and plant structure. (Potatoes,Cellulose) | 2 | |
| 5932436753 | Nucleic Acids | Made up of Nucleotides, and contain genetic info, energy and are responsible for energy tranfer process (DNA,RNA,ATP) |  | 3 |
| 5932436754 | Proteins | Made up of Amino Acids, and they are for support structure, and as a catalysts(Enzymes, skin) Enzymes, defense, storage, transport, hormonal regulation, receptors, contractile and motor support. Diverse as proteins are, they are all unbranched polymers constructed from the same set of 20 amino acids. Polymers of amino acids are called polypeptides. A protein is a biologically functional molecule that consists of one or more polypeptides, each folded and coiled into a specific three-dimensional structure. | 4 | |
| 5932436755 | Lipids | Made up of Glycerol and Fatty Acids. Used for energy storage, and cell membrane. (Wax, oil, fat) Do NOT form "true" polymers | 5 | |
| 5932436756 | Dehydration Reaction | Also called a condensation reaction; reaction in which two molecules are covalenty bonded to each other, with the loss of a water molecule. This reaction is repeated, which creates a polymer. | 6 | |
| 5932436757 | Hydrolysis | Hydro= water lyse= dissolve Polymers are dissasembled in H2O to monomers by hydrolysis, a process that is the reverse of the dehydration reaction. | 7 | |
| 5932436758 | Monosaccharides | 1 sugar unit; simple carbohydrates. They taste sweet and are soluble in water, classified by location of carboxyl group(-OH), 1st carbon is a aldose, ketose if at the 2nd carbon, and the number of carbons. Form rings while in water, serve as major fuel cells and raw material for building. | 8 | |
| 5932436759 | Trioses | Glyceraldehyde, Dihydroxyacetone | 9 | |
| 5932436760 | Pentoses | Ribose, Ribulose and Deoxyribose | 10 | |
| 5932436761 | Hexoses | Glucose, Galactose and Fructose | 11 | |
| 5932436762 | Sucrose | Glucose + Fructuse, used as a transport sugar used in plants, harvested for use in food |  | 12 |
| 5932436763 | Lactose | Glucose + galactose, present in milk |  | 13 |
| 5932436764 | Disacchardides | 2 sugar units bonded by a Glycosidic Linkage |  | 14 |
| 5932436765 | Polysaccharides | Straight or branched chain of 100's and 100's of monosaccharides | 15 | |
| 5932436766 | Starch | Plant storage form of energy, unbranched coiled chains, easily hydrolized into glucose units |  | 16 |
| 5932436767 | Cellulose | Fiberlike structural material in plant cell walls, tough and invisible. |  | 17 |
| 5932436768 | Glycogen | Highly branced chain used by animals to store energy in muscles and the liver |  | 18 |
| 5932436769 | Chitin | A specialized polysaccharide with Nitrogen attached to glucose units, structurial material in arthropod exoskeltons and fungal cell walls | 19 | |
| 5932436770 | Maltose | Glucose + glucose, present in germinating seeeds | 20 | |
| 5932436771 | Fatty Acid's | Long chains of Carbon, 16-18, and Hydrogen with a COOH (Carboxyl) group at one end | 21 | |
| 5932436772 | Fats | A lipid, mainly used for energy storage. | 22 | |
| 5932436773 | Adipose Cells | Tissues that the fat is stored in, used to cusion vital organs and insulate the body | 23 | |
| 5932436774 | Saturated Fatty Acids | The maximum number of hydrogen atoms possible and no double bonds, hence *saturated* with Hydrogen. SF is solid at room temperature cause the carbonskeletons of the s.fatty acid pack closely together. | 24 | |
| 5932436775 | Unsaturated Fattty Acids | have one or more double bonds, formed by the removal of H atoms from C skeleton. Wherever there is a cis = in the hydrocarbon chain the structure will have a kink. The kink is respsible for the unsat.F not being able to pack tightly to gether as a SF. UFare called unsaturated fats or oils, and are liquid at room temperature. Plant fats and fish fats are usually unsaturated. |  | 25 |
| 5932436776 | Hydrogenation | The process of converting unsaturated fats to saturated fats by adding hydrogen. Hydrogenating vegetable oils also creates unsaturated fats with trans double bonds. These trans fats may contribute more than saturated fats to cardiovascular disease. | 26 | |
| 5932436777 | Essential Fatty acids | Certain unsaturated fatty acids are not synthesized in the human body. These must be supplied in the diet. These essential fatty acids include the omega-3 fatty acids, required for normal growth, and thought to provide protection against cardiovascular disease. | 27 | |
| 5932436778 | Phospholipids | Consist of 2 fatty acids, 1 glycerol, and 1 small polar Phosphate group. Produces a hydrophillic head and 2 hydropobic tails. Spontaneously form micelles or lipid bilayers, the basis of biological membranes |  | 28 |
| 5932436779 | Waxes | Water repellant coatings, formed by long chain fatty acids to long chain alchohols. Plant and animal coverings | 29 | |
| 5932436780 | Steroids | Lipids characterized by a carbon skeleton consisting of four fused rings. Incudes cholesterol, vitamin D, and sex hormones |  | 30 |
| 5932436781 | Cholesterol | An important steroid, is a componet in animal cell membranes |  | 31 |
| 5932436782 | Enzymes | Biological catalysts | 32 | |
| 5932436783 | Amino Acids | Small organic molecules with an amino group(NH2), a carboxyl group(Cooh), and one of 20 varying R groups. There are 20 different amino acids, these common amino acids are grouped into five classes based on side groups; nonpolar amino acids, polar amino acids, charged amino acids. |  | 33 |
| 5932436784 | Peptide Bond | Is formed when Dehydration Reaction between the carboxyl group (-) of one AA is positioned to adjacent to the amino group (+) of the other. Through repition of this process a polypeptid is formed. At one end of the PP - chain is a carboxyl end (C- terminus) and at the other end a (N- terminus) |  | 34 |
| 5932436785 | Functional Protein | A functional protein consists of one or more polypeptides precisely twisted, folded, and coiled into a unique shape. | 35 | |
| 5932436786 | Protein Denaturation | High temperature or changes in PH can cause a loss of protein's normal 3-D shape, normal function is lost, which is often irreversible. | 36 | |
| 5932436787 | Chaperonins | Protein molecules that promote and assist the proper folding of other proteins. | 37 | |
| 5932436788 | Nucleotides | Monomers of Nucleic acids | 38 | |
| 5932436789 | Polynucleotides | Polymers of nucleic acids | 39 | |
| 5932436790 | Nucleic Acids | Two types DNA and RNA. | 40 | |
| 5932436791 | DNA | A double stranded polynucleotide helix carrying encoded hereditary instructions. Sugar is deoxyribose, Nitrogenous bases AGCT. Bases are held together by hydrogen bonds and van der Waals interactions between the stacked bases. Provides directions for the replication of itself and RNA, using mrna. | | 41 |
| 5932436792 | RNA | A single stranded polynucleotide chain which functions in translating the code to build proteins. Sugar is ribose, Nitrogenous bases - AGCU, Single Strand |  | 42 |
| 5932436793 | Nucletotide Structure | A 5-carbon sugar (ribose or deoxyribose), a nitrogen base, and one or more phosphate groups. The portion of a nucleotide without a phosphate group is called a nuceloside. | 43 | |
| 5932437363 | Lipids | are a diverse group of hydrophobic molecules, that does not include TRUE polymers. | 44 | |
| 5932440569 | What is the hydrophobic behavior of Lipids based on? | They may have som polar bonds, but consist mostly of hydrocarbonregions | 45 | |
| 5932445362 | What is a Glycerol? | is an alcohol (-OH = hydroxyl group) | 46 | |
| 5932449876 | What are hydrogen bonds? | a weak bond between two molecules resulting from an electrostatic attraction between a proton in one molecule and an electronegative atom in the other. | 47 | |
| 5932485764 | Hydrogen bond closer | A special type of dipole-dipole force arises between molecules that have an H atom bonded to a small, highly electronegative atom with lone electron pairs, specifically N, O, or F. The H¬N, H¬O, and H¬F bonds are very polar. When the partially positive H of one molecule is attracted to the partially negative lone pair on the N, O, or F of another molecule, a hydrogen bond (H bond) forms | 48 | |
| 5944804425 | What is a Glycosidic bond | n chemistry, a glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate. | 49 | |
| 5944959908 | antibody | ability to recognize and bind to antigen (exogenous ones or endogenous ones; Some antigens start out as exogenous, and later become endogenous for example, intracellular viruses). Antibody binds to antigen and marks for destruction. | 50 | |
| 5944989923 | protein structure | primary, secondary, tertiary, (quartenary) | 51 | |
| 5944991514 | primary structure | unique sequence of amino acids. | 52 | |
| 5945004450 | secondary structure | the result of hydrogen bonds vetween the repeating constitutents of the polypeptide backbone. Both O and N atoms of the BB areelectronegative, with partial negative charges. Individually these H-bonds are weak, but since they are repeated many times, over a relatively long region of the polypeptide chain, they cna support a particular shape for that part of the protein. |  | 53 |
| 5945040160 | tertiary structure | is the overall shape of a polypeptide resulting from interactions between the side chains: R-GROUPS | 54 | |
| 5945048790 | hydrophobic interaction | as PP flods into its functional shape, AA with hydrophobic (=nonpolar) side chains usually end up in clusters at the core of the protein (out of contact with the water). Van der Waals interactions help hold the nonpolar amino acid side chains close together. | 55 | |
| 5945055098 | disulfide bridges | Form where two cystein monomers, amino acids with sylfhydryl groups (-SH) ong their side chains, are brought close together by the folding of the protein. |  | 56 |
| 5945069749 | quartenary structure | is the overall structure of these polypeptides. |  | 57 |
| 5946767131 | Denaturation | Denaturation in proteins is a process in which a protein unravels, losing its specific structure and function; can be caused by high temperature, changes in pH or salt concentration. The term also referes to the separation of the two strands of the DNA 2helix caused by similar factors. | 58 | |
| 5946811600 | most proteins denaturate if | heat, ph change, salt concentration, or if they are transferred from an queous environment to an organic solvent, such as ether or chloroform. | 59 | |
| 5946828736 | renaturation | if the denatured protein remains dissolved, it can often renature when the chemical and physical aspects of its environment are restored to normal. | 60 | |
| 5946834090 | example of denaturation | white of an egg becomes opaque during cooking because the denatured proteins are insoluble and solidify. | 61 | |
| 5946891952 | chaperonin | A hollow multy protein complex molecule that keeps the new polypeptid segregated from "bad influences" in the cytoplasmic environment while it folds spontaneously. (do NOT specify the final structure of a polypeptid!) | 62 | |
| 5947086660 | Why does a denatured protein no longer function normally? | The function of a protein is a consequence of its specific shape, which is lost when a protein becomes denatured. | 63 | |
| 5947116553 | What parts of a polypeptid chain participate in that hold together the 2dary str? 3ry str? | 2dry: involves hydrogen bonds between atoms of the polypeptide backbone. 3ry involves bonding between atoms of the R groups of the amino acid subunits | 64 | |
| 5947153273 | What if genetic mutation changes primary structure, how might it destroy the protein´s function? | Primary structure, the amino acid sequence, affects the secondary structure (if any). In short, the amino acid sequence affects the shape of the protein. Because the function of a protein depends on its shape, a change in primary structure can destroy a protein´s function. | 65 | |
| 5947191900 | protein synthesis | 1. synthesis of mRNA in the nucleus 2. mRNA moves via nuclear pore into cytoplasm 3. Synthesis of protein on ribosome |  | 66 |
| 5947270824 | proc. cells protein synthese`? | lack nucley but still use RNA to convey a message from the DNA to ribosomes and other cellular equipment that translate the coded information into amino acid sequences... | 67 | |
| 5947288209 | cytosine |  | 68 | |
| 5947302512 | adenine |  | 69 | |
| 5947293090 | thymine |  | 70 | |
| 5947359529 | guanin |  | 71 | |
| 5947392869 | polynucleotids are also called | nucleic acids. | 72 | |
| 5947403630 | a polynucleotide consists of | three parts: 1. nitrogenous base, 2. pentose, 3. phosphate group | 73 | |
| 5947422199 | nucleoside | only 1 and 2 (nitrogenous base and pentose) | 74 | |
| 5947430765 | families of nigrogenous bases: | 1. pyrimidines- 6-membered ring of C and N atoms: CTU 2. purines: are larger with a 6-membered ring fused to a 5-membered ring AG | 75 | |
| 5947461842 | thymine | only found in DNA | 76 | |
| 5947465513 | uracil | urNa ;) | 77 |
