BIO CH 5

Macromolecules

Large polymers

Enzymes speed up chemical reactions

That make or break down polymers

Dehydration reaction

Occurs when two monomers bond together through loss of a water molecule

Hydrolysis

The reverse of the dehydration reaction

Starch

A storage polysaccharide of plants, consists of glucose

Glycogen

Storage polysaccharide in animals

Where is glycogen stored

Liver and muscle cells

Cellulose

A major component of the tough wall of plant cells

Polymer of glucose

Cellulose

Chitin

A structural polysaccharide, is found in the exoskeleton of arthropods

Chitin provides

Structural support for the cell walls of many fungi

Fats are made of

Glycerol and fatty acids

Saturated fatty acids

Have the max number of H atoms and no double bonds

Unsaturated fatty acids

Have one or more double bonds

Saturated fats

Are solid at room temp (butter)

Unsaturated fats

Are liquid at room temp (oil)

Most animal fats

Are saturated

Phospholipid

Two fatty acids and a phosphate group are attached to glycerol

Hydrophobic tails

Point towards the Interior

Phospholipid bilayer

Forms a boundary between the cell and its external environment

Phospholipids added to water

They self assemble into double layered sheets (bilayers)

Primary structure

Of a protein is its unique sequence of amino acids

Secondary structure

Found in most proteins, consists of coils and folds in the polypeptide chain

Tertiary structure

Is determined by interactions among various side chains (R groups)

Quanternary structure

Results when a protein consists of multiple polypeptide chains

Denaturation

The loss of a proteins native structure

Denatured protein

Is biologically inactive

Can denaturation be reversed

Sometimes, not likely

Pyrimides and Purines

Are 2 families of Nitrogen bases

Pyrimidines

Have a single six membered ring

Purines

Have a 6 member we ring fused to a 5 membered ring

Base paring

(A/T) and (G/C)