Unit 1 section B -- bio chem

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