1/17
Vocabulary flashcards covering key definitions, functional groups, biological molecules, and bond types from BCHM 3050 Chapter 1.
Name | Mastery | Learn | Test | Matching | Spaced | Call with Kai | Chat |
|---|
No analytics yet
Send a link to your students to track their progress
Biochemistry
The study of molecules and chemical reactions in living things.
Functional group
A small group of atoms that determines the properties of organic or carbon-based compounds.
Hydroxyl group
A functional group that makes biomolecules more water soluble.
Methyl group
A functional group described as very stable.
Carboxyl group
A functional group that functions as a weak acid.
Amino group
A functional group that functions as a weak base.
Phosphate group
A high-energy functional group.
Amino acid
A major type of biomolecule containing a central carbon (α Carbon), an amino group, a carboxylic acid group, a side chain (R group), and a hydrogen.
Carbohydrate
A monosaccharide or sugar containing multiple −OH groups, with the general chemical formula (CH2O)n, where n≥3.
Nucleotide
A biological molecule consisting of a five-carbon sugar (ribose or deoxyribose), a nitrogenous base, and one or more phosphate groups.
Lipid
A major type of biomolecule consisting mostly of nonpolar molecules with hydrocarbon skeletons.
Monomer
A single biomolecule unit (building block) that can exist independently.
Polymer
A long chain of monomers.
Dehydration synthesis
Also known as condensation, a reaction that forms polymers by chemically combining monomeric units in a head-to-tail fashion, where two OH groups react and H2O is released.
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.
Peptide bond
The covalent bond that links amino acid residues to form polypeptides or proteins.
Phosphodiester bond
The covalent bond that links nucleotide residues to form polynucleotides or nucleic acids.
Glycosidic bond
The covalent bond that links monosaccharide residues to form polysaccharides.