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Origins of Life. Carbohydrates. Proteins. Amino acids. Protein structure and function.
Pre-biotic
before life
organic compounds
Compounds and molecules that contain carbon
spontaneous generation
hypothetical process by which living organisms develop from nonliving matter
LUCA
Last Universal Common Ancestor. The shared ancestor that multiple organisms diverged from
Domains
Discrete structural and functional regions of proteins.
Domains examples
Archaea, Bacteria, Eukarya
Eubacteria
Kingdom of unicellular prokaryotes whose cell walls are made up of peptidoglycan.
True bacteria
Eubacteria
Archaea
Domain of unicellular prokaryotes with cell walls that do not contain peptidoglycan
Eukarya
Domain of all organisms whose cells have a nucleus, including protists, plants, fungi, and animals
Evolution
Change in a kind of organism over time; process by which modern organisms have descended from ancient organisms.
Amphipathic
having both a hydrophilic region and a hydrophobic region
hydrophobic
Having an aversion to water; tending to coalesce and form droplets in water.
Hydrophilic
Having an affinity for water.
vesicle
A small cavity or sac that contains materials in a eukaryotic cell
Ribozymes
catalytic RNA molecules that function as enzymes and can splice RNA
hydrothermal vent
an opening in the sea floor out of which heated mineral-rich water flows.
thermophiles
Archaea that thrive in very hot environments, such as volcanic springs.
cellulose microfibrils
Long, thin strand of cellulose that helps strengthen plant cell walls.
cellulose
A substance (made of sugars) that is common in the cell walls of many organisms
Glycoproteins
A protein with one or more covalently attached carbohydrates.
Antigens
Foreign material that invades the body
Amphipathic
A molecule that has both a hydrophilic region and a hydrophobic region.
hydrophobic
Having an aversion to water; tending to coalesce and form droplets in water.
hydrophilic
Having an affinity for water.
triglyerides
large fat molecules composed of 3 parts fatty acids and 1 part glycerol
phospholipids
a lipid consisting of a glycerol bound to two fatty acids and a phosphate group.
fatty acids
Building Blocks of Lipids
saturated fatty acids
a form of fatty acid that lacks unsaturated linkages between carbon atoms and has the max number of hydrogen atoms possible and no double bonds.
unsaturated fatty acids
A fatty acid possessing one or more double bonds between the carbons in the hydrocarbon tail. Such bonding reduces the number of hydrogen atoms attached to the carbon skeleton.
monosaturated fatty acid
A fatty acid with one double bond between carbon atoms, one point of unsaturation
polyunsaturated fatty acid
a fatty acid containing two or more carbon-carbon double bonds
steroids
A type of lipid characterized by a carbon skeleton consisting of four rings with various functional groups attached.
fats
lipids that are solid at room temperature
oils
fats that are liquid at room temperature
Isomer
a collection of compounds that have the same chemical formula but have different bonds in place that allow for various physical and chemical properties
SI units
International System of Units
Carbohydrates
the starches and sugars present in foods
Lipids
fats, oils, and waxes, made of carbon, hydrogen, and oxygen
covalent bond
sharing a pair of electrons between atoms in a molecule
Polar covalent bond
Unequal sharing of electrons
Macromolecules
A very large organic molecule composed of polymers
Monomers
small units that join together with other small units to form polymers
Polymers
large compound formed from combinations of many monomers
Antigens
foreign substances that trigger the attack of antibodies in the immune response
Peptide bond
covalent bond formed between amino acids through a condensation reaction
Nucleic acid
macromolecule containing hydrogen, oxygen, nitrogen, carbon, and phosphorus
Condensation reaction
when two molecules become covalently bonded to each other through the loss of H- and OH-, to create H2O
Monosaccharides
The most basic, fundamental unit of a carbohydrate. Simple sugars
Polysacchrides
long chains of carbohydrate molecules, composed of monosaccharides
Pentose sugar
Deoxyribose and ribose; a building block of nucleic acids
Hexose sugar
a sugar that contains 6 carbon atoms in every molecule
Starch
A polysaccharide storage in plants consisting entirely of glucose
Amylose
unbranched starch
Describe the difference of Amylose and Amylopectin
Amylopectin
Branched starch
Glycogen
An extensively branched glucose storage polysaccharide; the animal equivalent of starch.
how many bonds can carbon form?
four covalent bonds
Hydrolysis reaction
A chemical reaction that breaks apart a larger molecule by adding a molecule of water
Alpha bonds
Chemical bonds between hexose sugars where the OH- groups are at 4' and 1'
Beta bond
Chemical bond between hexose sugars where the OH- groups alternate at 1' and 4' with an H
Amino acid
compound with an amino group on one end and a carboxyl group on the other end
Identify the carboxyl group
How do you identify a carboxyl group
Look for a carbon double bonded to an O and an bonded to an OH. The formula is -COOH
Identify the amine group
How do you identify an amine group
NH2.
Identify the side chain/R group
Amine group
NH2 in an amino acid
Carboxylic acid group
-COOH
Side chain / R group
the distinguishing group of atoms of a particular amino acid
Dipeptide
Two amino acids bonded together
Essential amino acids
Amino acids that are needed, but cannot be made by the body; they must be eatin in foods
Non-essential amino acids
amino acids that the body can synthesize on its own; does not need to get from dietary sources
Genetic code
the ordering of nucleotides in DNA molecules that carries the genetic information in living cells
Denaturation
loss of normal shape of a protein due to heat or other factor
Primary Structure
made of Polypeptide chain
Secondary structure
hydrogen bonds between amino and carboxylic group
Tertiary structure
Bonds between R-groups
Quatenary structure
multiple polypeptide chains
Conjugated protein
a protein with another chemical group (e.g., carbohydrate) is attached by covalent bonding or other bond types
Prosthetic group
non-peptide (non-protein) compounds that attach to proteins and assist them in various ways
Globular structure
globular proteins are compact and spherical. The hydrophobic amino acid side chains are berried within
fibrous structure
fibrous proteins are composed of long, narrow strands
Note 
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