BCHM 3050 - Chapter 1 Vocabulary Flashcards

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Vocabulary flashcards covering key definitions, functional groups, biological molecules, and bond types from BCHM 3050 Chapter 1.

Last updated 12:36 AM on 8/27/26
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18 Terms

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Biochemistry

The study of molecules and chemical reactions in living things.

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Functional group

A small group of atoms that determines the properties of organic or carbon-based compounds.

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Hydroxyl group

A functional group that makes biomolecules more water soluble.

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Methyl group

A functional group described as very stable.

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Carboxyl group

A functional group that functions as a weak acid.

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Amino group

A functional group that functions as a weak base.

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Phosphate group

A high-energy functional group.

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Amino acid

A major type of biomolecule containing a central carbon (α\alpha Carbon), an amino group, a carboxylic acid group, a side chain (R group), and a hydrogen.

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Carbohydrate

A monosaccharide or sugar containing multiple OH-OH groups, with the general chemical formula (CH2O)n(CH_2O)_n, where n3n \ge 3.

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Nucleotide

A biological molecule consisting of a five-carbon sugar (ribose or deoxyribose), a nitrogenous base, and one or more phosphate groups.

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Lipid

A major type of biomolecule consisting mostly of nonpolar molecules with hydrocarbon skeletons.

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Monomer

A single biomolecule unit (building block) that can exist independently.

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Polymer

A long chain of monomers.

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Dehydration synthesis

Also known as condensation, a reaction that forms polymers by chemically combining monomeric units in a head-to-tail fashion, where two OHOH groups react and H2OH_2O is released.

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Hydrolysis

A reaction where a larger polymer is broken down to form smaller products through the addition of water, breaking chemical bonds and releasing energy.

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Peptide bond

The covalent bond that links amino acid residues to form polypeptides or proteins.

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Phosphodiester bond

The covalent bond that links nucleotide residues to form polynucleotides or nucleic acids.

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Glycosidic bond

The covalent bond that links monosaccharide residues to form polysaccharides.