Proteins, Sugars, Fats

These flashcards cover essential concepts related to proteins, sugars, and fats, including their structures, functions, and biochemical reactions.

Dehydration Synthesis

A reaction that combines two molecules by removing water.

Hydrolysis

A reaction that breaks down molecules by adding water.

Carbohydrates

Macromolecules that serve as energy and structural components, made up of polysaccharides.

Lipids

Macromolecules that function in energy storage, protection, and membrane structure, composed of fatty acids.

Saturated Fatty Acid

A fatty acid that contains no double bonds and is fully saturated with hydrogen.

Unsaturated Fatty Acid

A fatty acid that contains one or more double bonds, resulting in fewer hydrogen atoms.

Hydrogenation

The process of adding hydrogen to unsaturated fats to convert them to saturated fats.

Phospholipid

A lipid molecule with two fatty acid tails and a phosphate group, crucial for forming cellular membranes.

Amphipathic

Molecules that have both hydrophilic and hydrophobic properties, such as phospholipids.

Amino Acids

The building blocks of proteins, characterized by a central carbon, an amino group, a carboxylic acid group, and a variable side chain.

Primary Structure

The linear sequence of amino acids in a protein.

Secondary Structure

The local folding of polypeptide chains into alpha helices and beta sheets, stabilized by hydrogen bonds.

Tertiary Structure

The three-dimensional shape of a protein formed by interactions among various side chains.

Quaternary Structure

The arrangement of multiple folded protein molecules in a multi-subunit complex.

Denaturation

The alteration of a protein's shape due to environmental factors, affecting its function without changing the amino acid sequence.

Nucleic Acids

Biomacromolecules that store genetic information, composed of nucleotide monomers.