Biology Chapter 3

monomer

smaller molecules that act as building blocks; several needed to amount to one polymer

polymer

larger molecules made up of repeating units of monomers

hydrolysis reaction

when carbohydrates (glucose and fructose) are split apart by adding a water molecule

condensation reaction

when carbohydrates (glucose and fructose) are joined together and a water molecule is released

starch

the plant’s storage form of glucose

cellulose

the main component of plant cell walls

glycogen

the storage form of glucose in mammals

amphipathic lipid

means they have a polar and non-polar region

hydrophobic

water-fearing; other terms are water insoluble and nonpolar

hydrophilic

water-loving; other terms are water soluble and polar

essential amino acids

amino acids that the body cannot make on its own; so we have to obtain them by consuming through food

protein conformation

3-dimensional shape the protein folds into; the formation allows the protein to function properly

alpha helix formation

occurs when certain attractions are present between alpha helices and pleated sheets

beta pleated formation

the secondary structure; occurs when the sequence of amino acids are linked by hydrogen bonds

denaturation

the loss of a protein’s shape

what element is used as the backbone or organic elements?

carbon

carbon can always bond ___ times

four

organic compounds (always / never) contain carbon and hydrogen

always

what are the four types of organic compounds?

carbohydrates, lipids, proteins, and nucleic acids

inorganic compounds (always / never) contain carbon or hydrogen

never

what are some examples of carbohydrates?

glucose, sucrose, starch, and fiber

what is the name for carbohydrate monomers?

monosaccharides (simple sugars)

what is the name of carbohydrate polymers?

dissaccharides

what are some examples of lipids?

fatty acids, phospholipids, triglycerides, and steroids

what is the name of a lipid monomer?

fatty acids

how do you identify a lipid?

water-fearing

what are some examples of proteins?

egg whites, keratin, and enzymes

what is a protein monomer called?

amino acids

what is a protein polymer called?

peptide bonds

what are some examples of nucleic acids?

DNA and RNA

what is a nucleic acid monomer called?

nucleotides

___ are made up or mostly carbon and hydrogen, which are nonpolar

lipids

water molecules have both ___ and ___ ends

positive and negative

(saturated / unsaturated) fatty acids are single bonds

saturated

(saturated / unsaturated) fatty acids are double (or more) bonds

unsaturated

(saturated / unsaturated) fatty acids originate from animals (butter, lard)

saturated

(saturated / unsaturated) fatty acids originate from plants (olive, vegetable, corn oils)

unsaturated

(saturated / unsaturated) fatty acids are solid at room temperature

saturated

(saturated / unsaturated) fatty acids are liquid at room temperature

unsaturated

(saturated / unsaturated) fatty acids contain carbon

unsaturated

(saturated / unsaturated) fatty acids don’t contain carbon

saturated

what are the four levels of organization found in proteins?

primary structure, secondary structure, tertiary structure, and quaternary structure

what is the first level of organization in proteins?

primary structure

what is the second level of organization in proteins?

secondary structure

what is the third level of organization in proteins?

tertiary structure

what is the fourth level of organization in proteins?

quaternary structure

which level of protein organization is determined by the order of amino acids?

primary structure

which level of protein organization includes helices and pleated areas that form the amino acid chain?

secondary structure

which level of protein organization is comprised of interactions between nearby amino acids?

tertiary structure

which level of protein organization happens when two or more amino acid chains clump together?

quaternary structure

when the formation of a protein is off, it won’t ___ properly

function

what is protein denaturation?

the loss of a protein’s 3-dimensional shape

what can cause protein denaturation?

changes in temperatures, pH levels, or pressure