Biochemistry Flashcards

5330429192	electrons	revolves around nucleus	0
5330432263	protons and neutrons	makes up nucleus	1
5330435162	electrons	forms electron cloud	2
5330475742	elements	made up of same type of atoms	3
5330481726	atom	made up of protons, neutrons, and electrons	4
5330496133	isotopes	atoms of same element but different number of NEUTRONS	5
5330502024	radioisotopes	some=radioactive, nuclei is unstable and breaks down @ constant rate	6
5330509912	3 uses for radioisotopes	1. carbon dating (determine age) 2. tracers (detect where material is traveling) 3. kill bacteria/cancer cells	7
5330532295	compounds	2+ elements in DEFINITIVE PROPORTIONS ex) water, salt, carbon dioxide	8
5330593401	cells are	complex chemical factories	9
5330693854	Organic Compounds	contain Carbon (C), Hydrogen (H), and Oxygen (O), are chemicals of life ex) Carbohydrates, proteins, lipids, nucleic acids	10
5330840172	Inorganic Compounds	usually "support" life--no specific ratio of carbon, hydrogen, or oxygen ex) water (H20), carbon dioxide (CO2)	11
5331530865	chemical bonds	hold the atoms in a molecule together	12
5331541739	2 types of chemical bonds	1. ionic 2. covalent	13
5331551850	ionic bonds (losing/gaining)	occurs -when 1+ electrons are TRANSFERRED from one atom to another -when an atom loses an electron it is a POSITIVE charge -when an atom gains an electron it is a NEGATIVE charge -these newly charged atoms are now called IONS ex) NaCl (salt)	14
5331828949	covalent bonds (sharing)	-occur when electrons are SHARED by atoms -these new structures that result from covalent bonds are called MOLECULES **in general, the more chemical bonds a molecule has, the more energy it contains	15
5332510235	polar covalent	electrons are unevenly distributed so there are slight changes around molecule the sharing of electrons between two different elements	16
5332522748	non-polar covalent	sharing of electrons between two like elements	17
5331889698	molecules	result from covalent bonds	18
5331889699	ions	result from ionic bonds	19
5331910828	mixture	a material composed of TWO OR MORE ELEMENTS OR COMPOUNDS that are PHYSICALLY MIXED ex) salt and pepper mixed, sugar and sand CAN BE EASILY SEPARATED	20
5331961569	two parts of solution	1. solute 2. solvent	21
5332130093	solute	SUBSTANCE that is BEING DISSOLVED (sugar/salt)	22
5332161867	solvent	SUBSTANCE in which SOLUTE DISSOLVES	23
5332135138	suspensions	materials that do not dissolve ex) blood, cells	24
5332716717	compound recipe	composed of chemical #'s and symbols	25
5332725053	structural formula	line drawings of the compound--shows elements in proportion and how they are bonded	26
5332743520	molecular/empirical formula	the ACTUAL formula for a compound	27
5465301857	Empirical formula	Simplified formula	28
5332788521	acids	+OH almost always begin w "H" bc excess of H+ (hydrogen) ions ex) lemon juice (6), stomach acid (1.5), acid rain (4.5), normal rain (6)	29
5333004640	facts about acids	turn litmus paper blue, usually taste sour	30
5333010562	acidic	pH lower than 7	31
5333012990	alkaline (basic)	pH greater than 7	32
5333025755	carbonic acid	CO2 + water even if we were cavepeople we would be releasing	33
5333048407	bases	almost always end w/ -OH bc of excess of hydroxide ions (oxygen + hydrogen) ex) blood, pure water, bleach	34
5333194417	facts about bases	turn litmus blue, feel slippery to touch, taste bitter	35
5333057676	buffer solutions	maintain a specific pH	36
5333174052	Neutralization Reactions	when an acid reacts with a base to produce a salt and water Acid + Base --> salt + water	37
5333174073	aq stands for	aqueous in a solution	38
5333232618	pH Scale	-measures degree of substance alkalinity or acidity -ranges from 0 to 14 -0 to 5: strong acid -6 to 7: neutral -8 to 14: strong base	39
5333248675	Homeostasis (neutrality)	-goal of body is to maintain this -when pH is concerned, we add weak acids & bases to prevent sharp changes in pH --these are called BUFFERS	40
5333266841	ORGANIC COMPOUNDS	LIPIDS, CARBOHYDRATES, NUCLEIC ACIDS, and PROTEINS	41
5333275774	CARBOHYDRATES	-saccharides -living things use as key source of ENERGY -plants use for structure (CELLULOSE) -include sugars & complex carbohydrates (starches) -contain the elements carbon, hydrogen, and oxygen -hydrogen is in a 2:1 ratio to oxygen ex)	42
5333331943	monosaccharides (simple sugars)	-all have the formula C6 H12 O6 -all have a single ring structure ex) glucose	43
5333450759	Disaccharides (double sugars)	-all have the formula C12 H22 O11 -sucrose (table sugar) is an example	44
5333487874	disaccharide process	take away H and O to make stable +H2O--excess water expelled	45
5333360665	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 -bracket or squiggly line means cont. on -complex carbs=why pasta & potatoes good for athletes	46
5333482095	work	in ---> out	47
5333307298	lactic acid	lactate	48
5333529433	new section	How are complex carbs formed and broken down?	49
5333532617	Dehydration Synthesis	getting water (condensation reactions) -combining simple molecules to form a more complex one with the REMOVAL OF WATER ex) monosaccharide + monosaccharide --> disaccharide + water or (C6 H12 O6 + C6 H12 O6 --> C12 O12 H22 + H2O) -polysaccharides are formed from repeated dehydration syntheses of water --they are the stored extra sugars known as starch	50
5333587531	Hydrolysis (hydro=water, lysis=break apart) (reverse of dehydration synthesis)	addition of WATER to a compound SPLIT it into smaller subunits -(also called chemical digestion) ex) disaccharide + H2O --> monosaccharide + monosaccharide **C12 O12 H22 + H2O --> C6 H12 O6 + C6 H12 O6 remove H and OH from acids and get water H + H + O (reactants) --> H2O(products)	51
5333620964	amino acids	building blocks of proteins -20 essential amino acids -R group = variable	52
5333620963	lipids (fats)	fat, oils, waxes, steroids -fat when solid @ room temp -oil when liquid @ room temp contain carbon, hydrogen, and oxygen but the hydrogen is NOT in a 2:1 ratio -tend to be large molecules (see ppt pic) -provide 2x the energy as carbs -30% of diet=fat -tend to be large molecules	53
5425727705	one glycerol molecule + 3 fatty acids -->	neutral fat/lipid func. in energy, storage, protection, and insulation	54
5425814307	fats found	chiefly in animals	55
5425814308	oils and waxes found	chiefly in plants	56
5425819206	oils -- @ room temp	liquid	57
5425820776	waxes -- @ room temp	solid	58
5425834429	lipids & proteins are key components of	cell membranes	59
5425847335	steroids are -- used to	special lipids, build many reproductive hormones and cholesterol	60
5425866566	PROTEINS	-made up of amino acids (there are 20 essential) -composed of MANY amino acid subunits -arrangement of amino acid forms primary structure of proteins -NCHO(S) R=variable -attached to the methyl group is an R group (look @ biomolecule circles from extra help)	61
5425912733	basic amino acid form	a carboxyl group: on one end methyl group that only has one hydrogen: in middle an amino group: on the other end R group is attached to methyl group -carboxyl on top? -amine on bottom?	62
5425978230	an R group is...	Any group of atoms-- -this changes the properties of the protein!!!!	63
5425992180	In a reaction... energy taken in:	endothermic	64
5425992181	In a reaction... energy given off:	exothermic	65
5428103222	subunit of protein	amino acids	66
5428115832	Functional Groups	group of atoms frequently attached to organic molecules	67
5428131692	exs. of func. groups	hydroxyl groups--> form alcohol carbonyl groups--> form aldehydes or ketones carboxyl groups--> form carboxylic acids amino groups--> form amines	68
5428173806	major protein functions	-growth and repair -energy -buffer--helps keep body pH constant	69
5429072450	Dipeptide	-formed by two amino acid subunits -formed by the process of dehydration synthesis -amino acid + amino acid --- dipeptide + water	70
5429082494	hydrolysis of a dipeptide	-breaking down of a dipeptide into amino acids -dipeptide + h2o --- amino acid + amino acid	71
5429090122	polypeptide (protein)	-composed of THREE OR MORE amino acids linked by synthesis reactions exs. of proteins: insulin, hemoglobin, enzymes **extremely large number of diff. proteins base for variability: diff in #, kinds, & sequences of amino acids in proteins	72
5429153543	nucleic acids	-in all cells -composed of NUCLEOTIDES -store & transmit heredity/genetic info nucleotides consist of three parts 1. 5-carbon sugar 2. phosphate group 3. nitrogenous base	73
5429185727	DNA (deoxyribonucleic acid)	-contains genetic code of instructions that direct a cell's behavior thru the synthesis of proteins -found in the chromosomes of the nucleus (and a few other organelles)	74
5429198747	RNA (ribonucleic acid)	-directs cellular protein synthesis -found in ribosomes & nucleoli	75
5429206677	CHEMICAL REACTIONS	a process that changes one set of chemicals into another set of chemicals -always involve: the breaking of bonds in reactants & the formation of new bonds in products	76
5429209671	REACTANTS	elements or compounds that enter into a chemical reaction	77
5429211361	PRODUCTS	elements or compounds that are produced in a chemical reaction	78
5429220797	ENZYMES AND ENZYME ACTION	-enzymes lower the energy needed to start a chemical reaction (ACTIVATION ENERGY) most enzymes end in -ase -begin to be destroyed above 45 C (above this temp all proteins begin to be destroyed)	79
5429222064	catalyst	inorganic or organic substance which SPEEDS UP THE RATE of a chemical reaction WITHOUT entering the chemical itself	80
5429226015	enzymes	organic catalysts made of protein	81
5429242924	when enzymes unfold	denature	82
5429270466	for an enzyme to affect the rate of a reaction:	1. must form temporary association w/ substance(s) whose reaction rate it affects these substances are known as substrates 2. enzyme-substrate complex 3. When enzyme-substrate complex is formed, enzyme action takes place 4. When reaction completes, enzyme & products separate; can now form additional complexes	83
5441214297	the association between enzyme & substrate, thought to form a close physical association between molecules	enzyme-substrate complex	84
5441221933	substrate	molecules upon which an enzyme acts	85
5441223886	molecule is shaped so that	can only pick up SPECIFIC SUBSTRATE molecule enzyme substrate--->product	86
5441233783	lock and key theory	each enzyme is specific for one and ONLY one substrate (one lock=one key)	87
5441238983	factors influencing rate of enzyme action	1. pH - optimum in most living things is close to 7 (neutral) high or low pH levels usually slow enzyme activity 2. temperature - strongly influences activity - optimum temp for maximum enzyme function is usually about 35-40 C -reactions proceed slowly below optimal temps -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 can't function) 3. CONCENTRATIONS 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.	88
5441256716	extreme catalyst		89
5441259829	regular catalyst	check pic on edmodo rate y value temp x value (straight line, even slop going up)	90
5441272331	reactants--->	product	91
5443230099	enzymes are	proteins that speed up chemical reactions	92
5444375032	Pepsin	In stomach Breaks down particles	93
5444375033	Lipase	Converts fat to energy	94
5444375034	Amalase	Found in mouth Breaks down carbs??	95
5444375035	All enzymes share a few characteristics	1. An active site 2. Enzymes are very specific--can only bond to certain thing	96
5444375036	Many glucose make	Glycogen	97
5444375037	Enzymes are biologically active and	Serve as catalysts	98
5455671841	Digestive enzymes	Make absorption possible	99
5455671842	Digestive system	Transforms food in order to absorb nutrients	100
5455671843	Most digestive enzymes produced in	Pancreas	101
5455671844	Body produces enzymes based on	The food we eat	102
5455671845	Small intestine	Amylase completes digestion of carbs	103
5455671846	Lipase	Digests fats	104
5455671847	Raw foods	Rich in enzymes Help with digestion	105
5455671848	Villi	Take nutrients/proteins, carbs, fats and put into bloodstream	106
5455671849	Catalase	Breaks down hydrogen peroxide Produced naturally in chemical reactions	107
5455671850	Inhibition	Blocks active site	108
5455671851	Allosteric	Change site	109
5455671852	Competitive	Compete for spot	110
5455671853	Co-factors	Not proteins (generally) necessary to start reactions	111
5455671854	Gene regulation	Activate-turn on Inhibit-turn off	112
5455671855	Tug	Lowers activation energy to break into product	113