004 General Biology 1.docx

Major categories of Biomolecules

carbohydrates, lipids, proteins, and nucleic acids.

Monomer

The building block of biomolecules that can join together to form polymers.

Dehydration Synthesis

A chemical reaction that joins monomers together to form polymers by removing water molecules.

Carbohydrates

Biomolecules composed of polysaccharides as polymers and monosaccharides as monomers.

Lipids

Biomolecules that are insoluble in water and include fats, oils, and waxes.

Proteins

Biomolecules composed of polypeptides as polymers and amino acids as monomers.

Nucleic Acid

Biomolecules that include DNA and RNA and are composed of nucleotides as monomers.

Monosaccharides

The building blocks of carbohydrates and major cellular nutrients, such as glucose, galactose, and fructose.

Disaccharides

Carbohydrates composed of two monosaccharides joined by a glycosidic bond, such as lactose, sucrose, and maltose.

Polysaccharides

Complex carbohydrates consisting of hundreds of linked monosaccharides, such as cellulose, glycogen, and starch.

Glycosidic Bond

The bond that connects one monosaccharide to another in carbohydrates through dehydration synthesis.

Triglycerides

Lipids that serve as energy storage molecules and insulation, composed of glycerol and fatty acids.

Saturated Fatty Acid

A type of fatty acid in which there are no double bonds, solid at room temperature.

Unsaturated Fatty Acid

A type of fatty acid that contains one or more double bonds, liquid at room temperature.

Phospholipids

Lipids that are the main components of cell membranes, composed of a polar head and

Triglycerides or Fats 2 basic units

Glycerol and Fatty acids

Fats

energy storage molecules, insulators against heat loss, and cushion tissue for organs

Oils

are generally something in our diet, however they are converted to fats in our bodies

Phospholipids

main component of membranes

Steroids

hormones (messenger molecules) and are components of cell membranes (cholesterol)

Glycerol

is a three-carbon molecule that formed the backbone of triglyceride

Fatty acids

consists of three long hydrocarbon chains

Saturated fatty acid

no double bonds, solid (at room temp)

Unsaturated fatty acids

one or more double bonds, liquid (at room temp)

Emulsifiers

allow lipids to mix in water

Major categories of Biomolecules

Carbohydrates, lipids, proteins, nucleic acid

Monounsaturated

chain of carbon atoms with one double bond, lower melting point (liquid at room temp)

Trans Fat

Partially hydrogenated, high melting point, liquid oils industrially converted into solids

Oil

A mixture of triacylglycerols that is liquid because it contains a high proportion of unsaturated fatty acids

Fat

A mixture of triacylglycerols that is solid because it contains a high proportion of saturated fatty acids

Polar head and non-polar tail

cell membrane two phospholipids

Polar head

hydrophilic (organic molecule)

Non-polar tails

hydrophobic (Diglyceride: glycerol + 2 fatty acids)

Maltose

Glucose + glucose

Sucrose

Glucose + Fructose

Lactose

Glucose + Galactose

Polysaccharides (CGS)

Cellulose, Glycogen, Starch

Simple carbs

found in candies, sweets, drinks, milk and vegetables. They are quickly digested and give a short burst of energy

Complex carbs

ex. pasta, bread. They take longer to digests and provide energy longer.

fruit sugar

fructose

yogurt

galactose

Monosaccharides (GGF)

Glucose, Galactose, Fructose

Disaccharides (LSM)

Lactose, Sucrose, Maltose

Polysaccharides (CGS)

cellulose, glycogen, starch

Amino acids

building blocks of all protein molecules

are enzymes proteins?

enzymes are proteins but not all proteins are enzymes

factors affecting enzymatic activity

temperature, ph, substrate consentration

Protein is composed of (CHON)

Carbon, Hydrogen, oxygen, and nitrogen

Amino acids possess

carboxyl and amino groups

Peptide bond

is a chemical bond formed between two molecules when the carboxyl group of one molecules reacts with the amino group of the other molecule, releasing a molecules of water

dipeptide

Two linked amino acids

tripeptide

3 linked amino acids

polypeptide

many linked amino acids

4 levels of protein structure

primary structure (amino acid sequence), secondary structure (hydrogen bonding), tertiary structure (Side chain interactions), quaternary structure (2 or more polypeptides)

selenocysteine

There are only 21 proteinogenic amino acids, the 20 of the standard genetic code, plus ____

Keratin

makes up hair and nails

Collagen

supports in ligaments, tendons, and skins

Actin and myosin

make up muscle fibers in muscle cells that allow contraction and are major component of the cytoskeleton of cells

Histones

protein associated with DNA to make chromosomes

Intercellular Filaments

hold cells together

Insulin

messenger molecule in blood from pancreas that signals for cells to absorb glucose

Cyclin

Messenger molecule in blood to signal cells to go into stages of mitosis

Hemoglobin

Transports oxygen to the blood

Denaturation

The protein we consume can be altered and changed but never return to its initial form. It is caused by heat, acids, bases, alcohol.

Nucleic acids

Store and transmit hereditary/genetic information. Are large organic molecules that carry the “code of life”

Nucleotide consists of (3)

Pentose sugar, Nitrogenous base, Phosphate group

DNA sugar

deoxyribose

RNA sugar

ribose

Nucleic acid (bond)

Phosphodiester bond

Lipid (bond)

ester bond

Protein (bond)

Peptide bond

Purines

Guanine, Adenine

Pyrimidines

Cytosine, Thymine, Uracil

James Watson and Francis Crick, Rosalind Franklin

described DNA as a double helical structure

Enzyme inhibition

occurs when a molecule (the inhibitor) binds to an enzyme and decreases its activity

enzyme inhibitors

If there’s inhibitors no reaction will happen

Competitive inhibition

occurs when an inhibitor and the substrate compete for the active site of an enzyme

Non-competitive inhibition

the inhibitor binds to the enzyme at a location other than the active site, known as the allosteric site, thus changing its shape and its function.