Biomolecules: Carbohydrates, Lipids, Proteins & Enzymes

molecule

two or more atoms held together by covalent bonds

Biomolecule(macromolecule)

large organic molecule formed by joining smaller organic molecules together (carbohydrates, lipids, proteins, nucleic acids)

pH scale

scale that ranges from 0-14. 0 is most acidic. 7 is neutral. 14 is most basic (alkaline)

monomer

small chemical unit that makes up a polymer (like a single link in a chain)

polymer

Molecule composed of many monomers; makes up macromolecules ( like a chain of many links)

proteins

nutrients that help build and maintain body cells and tissues, enzymes are special proteins (amino acids are the monomers of proteins joined by peptide bonds)

nucleic acids

DNA and RNA, store genetic information, monomers are nucleotides

enzyme

A special type of protein that speeds up a chemical reaction in a living thing by lowering activation energy (often end in -ase suffix, example protease breaks down proteins)

active site

part of an enzyme into which a particular substrate fits or binds

substrate

the substance on which an enzyme acts (example the enzyme lactase breaks down the the substrate lactose)

reactants

A starting material in a chemical reaction (substrates are reactants when enzymes are present)

products

substance(s) formed as a result of a chemical reaction

catalyst

substance that speeds up the rate of a chemical reaction, enzymes are biological catalysts

activation energy

the minimum amount of energy required to start a chemical reaction, enzymes work by lowering activation energy

hydrolysis

Breaking down complex molecules by the addition of water, polymers broken into monomers

peptide bond

The covalent bond between two amino acid units, formed by a dehydration reaction. (removal of water to link amino acids ) how enzymes/proteins are assembled

dehydration synthesis (condensation)

removal of water when forming a polymer, to put together by losing water

enzyme-substrate complex

A temporary complex formed when an enzyme binds to its substrate molecule(s).

peroxidase

an enzyme that destroys hydrogen peroxide, found most in living things

inhibitor

a substance that slows, or even stops, a chemical reaction, reduces the activity of an enzyme by binding to it

lactase

an enzyme that catalyzes the hydrolysis of lactose to glucose and galactose. (breaks down milk sugar lactose)

denature

A change in the shape of a protein (such as an enzyme) that can be caused by extreme temperatures, extreme pH, or salinity

enzyme activity

the ability of an enzyme to do work and is mainly dependent on substrate concentration, pH, and temperature of its surroundings

Carbon C

can make 4 bonds, found in all organic compounds including proteins, carbohydrates, lipids & nucleic acids

Nitrogen N

Element found in proteins

Acid

any compound that forms H+ ions in solution, pH less than 7

base (alkaline)

compound that produces hydroxide ions (OH-) in solution, pH greater than 7

lipid (fats, oils, waxes,)

macromolecule made mostly from carbon and hydrogen atoms; includes fats, oils, and waxes

Function = cell membranes, insulation. long term energy

Trigylcerides

lipids that have 3 fatty acids tails linked to glycerol used as a source of fuel, (the monomers of lipids are fatty acids and glycerol)

saturated fats

A unhealthy fat that is solid at room temperature and found in animal fats, lards, and dairy products, NO double bonds between carbon atoms

unsaturated fats

A healthy fat that is liquid at room temperature and found in vegetable oils (olive oil), nuts, and seeds, contain at least one DOUBLE BOND BETWEEN CARBONS

Carbohydrates

the starches and sugars present in foods, often end in an -ose suffix, 1:2:1 ratio of carbon: hydrogen: oxygen, Function = short term energy

Monosaccharides

glucose, fructose, galactose, these sugars are the monomers of carbohydrates ( example: blood sugar called glucose)

Disaccharide

A double sugar, consisting of two monosaccharides joined by dehydration synthesis, (example: table sugar called sucrose)

Polysaccharides

Carbohydrates that are made up of more than two monosaccharides, examples starch, glycogen & cellulose

amino acids

monomers of proteins, there are 20 amino acids, 8 are essential and must be part of our diet the other 12 can be manufactured

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