bio 2 chap 4

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inorganic compounds

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195 Terms

1

inorganic compounds

-do not usually contain carbon -H2, O, CO2, salts, bases(OH-), and inorganic acids

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2

organic compounds

-contain carbon -almost always contains hydrogen --usually contain oxygen and nitrogen -may also contain phosphorus, sulfur, and small amounts of calcium, iron, sodium, chlorine, potassium

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3

most abundant inorganic compound in body

water (60-80%)

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4

absorbs and releases large amounts of heat before its temperature changes appreciably

high heat capacity

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5

to evaporate, water requires large amounts of heat energy to disrupt the hydrogen bonds that hold water molecules together

high heat of vaporization

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6

water molecules exhibit a (+) end or pole, and a (-) end or pole. gives water the ability to dissolve in many substances (universal solvent)

polar molecule

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7

water is a __________ in many chemical reactions (hydrolysis & dehydration synthesis)

important reactant

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8

water forms a cushion (due to hydrogen bonding) around certain body organs to protect them from physical trauma

cushioning

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9

to raise 1mL of water 1 degree C it takes _________

1 cal (1mL/1C=1 calorie)

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10

blood is ________% water

80-85%

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11

lungs are _________% water

90%

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12

brain is _______% water

70%

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13

holds heat

latent heat affect

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14

h20 sticks to anything else

adhesion

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15

water sticks to water

cohesion

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16

salts

-inorganic -ionic compounds consisting of cations other than H+ and anions other than [OH-] -most abundant- contains Ca++ & PO4^3- -Na+,K+ important for nerve impulses -Fe^3+ forms part of hemoglobin

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17

molecule that transports oxygen within red blood cells

hemoglobin

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18

substances that conduct electrical current while in solution

electrolytes

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19

all salts are __________

electrolytes

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20
  • ion

cation

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21
  • ion

anion

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22

surrounds fetus within mother's body and plays role in protecting fetus

amniotic fluid

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23

Fe has affinity for ____________ and _________

carbon monoxide and carbon dioxide

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24

acids

-yield H+ in water -sour taste -proton donors

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25

bases

-yield OH- in water -bitter -proton acceptors

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26

when acids and bases are mixed and chemically react to for a salt and water

neutralization

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27

what is the pH of alkaline/essential water?

9.5

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28

H donates an electron

"naked proton"

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29

the relative concentration of hydrogen/hydroxide ions in a solution

pH

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30

pH scale

-used to express the concentration of hydrogen ions

  • 0-14

  • low pH = high hydrogen ion concentration

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31

characteristics of carbon

-electroneutral (always shares electrons)

  • 4 valence shell electrons (bonds are equal) -can form chainlike molecules and ring structures (can be suited for specific roles, endless possibilities)

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32

those organic compounds made in the bodies of living things

biosynthetic organic compounds

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33

types of biosynthetic organic compounds

-carbohydrates -lipids -proteins -nucleic acids

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34

carbohydrates makeup

-C, H, O -no other elements -C:H:O ratio = 1:2:1

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35

carbohydrates formula

-Cn(H2O)n -are water containing carbon compounds

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36

types of carbohydrates

-monosaccharides -ogliosaccharides -polysaccharides

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37

monosaccharide

-simple sugar -value of n is between 3 and 7 -3 common (glucose, fructose, galactose)

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38

main sugar metabolized(broken down) by the body and used for energy

glucose (aka dextrose)

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39

sugar which upon consumption is converted to glucose by the liver

fructose (fruit sugar)

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40

not normally found in nature, but combines with glucose to form lactose( milk sugar)

galactose

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41

empirical formula of glucose

C6H12O6

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42

ogliosaccharides

-short chain of carbohydrates (2-10 monosaccharides) -linked by covalent bonding -broken down by digestion into simple sugars -combination of 2 monosaccharides forms disaccharide

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43

disaccharides are formed by _______________

dehydration synthesis

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44

glucose + fructose

sucrose (table sugar)

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45

glucose + galactose

lactose (milk sugar)

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46

glucose + glucose

maltose (malt sugar)

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47

polysaccharides

-most complex -aka glycans -long chains of glucose units (300-1000)

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48

way polysaccharides are referred to in medicine

glycans

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49

highly branched polysaccharides

starches

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50

glycogen

-animal starch -stored in in skeletal muscles and the liver

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51

cellulose

-unbranched -insoluable in water -can not be digested(only cows, camels, goats etc) -referred to as roughage/fiber -stimulates peristalsis

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52

wavelike contractions that move food through the digestive system

peristalsis

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53

good bacteria in kimchi, sauerkraut, yogurt

microflora

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54

lipid makeup

-C, H, O -sometimes nitrogen, sulfur, phosphorus -H:O much greater than 2:1

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55

types of lipid

  • neutral lipid (fats)

  • phospholipids -steroids (basic structure of hormones) -waxes (protection in ear and plants)

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56

stored energies like triglycerides that protect and insulate our bodies

neutral lipids (fats)

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57

types of steroids

-cholesterol -biosalts -vitamin D -sex hormones -corticosalts

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58

hole under leaf of plants or hole for ostomy

stoma

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59

fiber supplement, made of psyllium

metamucil

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60

fatty acids

-principle components of lipids -carbon chains of varying lengths with an acid group attached at one end

  • saturated & unsaturated

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61

all available carbon bonds filled with H atoms in fatty acid chain

saturated

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62

all available carbon bonds not filled with H atoms in fatty acid chain (1+ double bonds in carbon chain)

unsaturated

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63

one or more double bond is present in fatty acid chain

monounsaturated

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64

two or more double bonds present in fatty acid chain

polyunsaturated

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65

enzyme that breaks down lipids

lipase

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66

LDL stands for

low density lipoprotein

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67

neutral lipids (fats)

-comprised of a glycerol molecule + 3 fatty-acids -most abundant lipids in body -important sources of energy reserve -referred to as tryglycerides -stored in adipose cells -found just beneath skin -help protect deeper organs from bumps/heat loss

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68

characteristics of saturated fats

-aka animal fats -solid at room temp -not essential to health -found in meats, eggs(yolks), cheese, milk -hard to digest, raises blood cholesterol levels -found in some plant foods such as coconut, coconut oil, and palm oil -no kinks

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69

characteristics of unsaturated fats

-aka oils -liquid at room temp -mono/polyunsaturated are the types -have kinks/double bonds

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70

phospholipids

-contain C,H,O,P -has glycerol, 2 fatty-acid chains, and a phosphate group -phosphate group is the head, is polar -fatty acid chains are nonpolar and make up tail

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71

tails of phospholipids are ________

hydrophobic

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72

heads of phospholipids are ___________

hydrophilic

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73

lipid bilayers formed in the presence of water

micelles

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74

principle components of cell membranes

lipid bilayers

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75

flat molecules formed from four interlocking rings called the steroid nucleus attached to a fatty acid chain

steroid

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76

cholesterol

-single most important steroid -found in all cell membranes -enters body through diet -produced by liver -keeps membranes fluid

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77

proteins

-most abundant biosynthetic organic compounds in cells -C, H, O, N (sometimes S, P, Fe) -amino acids

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78

building blocks of proteins

amino acids

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79

characteristics of amino acids

-22 different types, 20 used for proteins -distinguished by R group -bonded together by peptide bonds

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80

protein structure

-synthesized from any number and sequence of amino acids -50 to 1000s of amino acids -amino acids linked by peptide bonds

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81

primary structure

-the order of a protein's amino acids -proteins do NOT normally exist in this form (not functional) -each held together by a peptide bond

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82

the result of the interaction of certain amino acids through hydrogen bonding

secondary structure

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83

a spiral-shaped region formed by coiling of the primary structure

alpha helix

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84

has the shape of a fan-folded sheet of paper

beta-plated sheet

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85

tertiary structure

-result of more complex interactions between certain amino acids, and between amino acids and water through hydrogen bonding -full 3-d folded structure -biologically active form -fibrous & globular

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86

have an extended rope-like structure - not water soluble (structural protein)

fibrous protein

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87

compact, somewhat spherical shape - water soluble (functional protein)

globular protein

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88

globular proteins are generally:

  • non-structural enzymes -mobile

  • have at least a tertiary structure -do things other than forming structures

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89

found in bones, cartilages, and tendons (fibrous)

collagen

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90

structural protein of hair, nails, and other materials that makes skin tough

keratin

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91

quaternary structure

-some proteins (hemoglobin and collagen) -consists of two or more tertiary structures bonded together -biologically active form

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92

water-loving amino acids will ____________

stay near the surface

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93

water fearing amino acids will ______________________________

be buried in the protein core

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94

protein function depends upon _________

its 3D shape

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95

loss of 3D shape = __________

loss of function

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96

when a protein loses its 3D shape

denature

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97

enzymes are

globular proteins that act as catalysts

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98

anything that speeds up the rate of a chemical reaction, does not become part of the products

catalyst

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99

slows down the rate of a chemical reaction

inhibitor

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100

means enzymes can only do one job

specific

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