Biochem (copy)

Matter

Anything that has mass and takes up space

element

pure substance that cannot be broken down

Compound

2 or more different elements

molecule

two or more atoms

isotope

forms of element with idfferent number of neutrons

ion

atom with gained/lost electrons

cation

positive ion, lost electrons

anion

negative ion, gained electrons

ionic bonds

gain/loss of electrons, imbalance in electron charge

polar covalent

unequal sharing of electrons (all water based)

non-polar covalent

equal sharing of electrons (all fats/oils except for fatty acids)

polarity

unique properties of water derive from molecular structure - oxygen shares electrons unevenly

surfactants

substances that break surface tension

adhesion

water molecules stick to other charged particles

universal solvent

water dissolves more substances than any other liquid - cannot dissolve fats/oils

hydrophobic

water fearing

hydrophilic

water loving

capillary action

water adheres to the sides of tubes and other charged surfaces, rising against the force of gravity

cohesion

water molecules stick to themselves

high heat of vaporization

more energy required to break water molecules apart because of cohesion

specific heat capacity

amount off heat absorbed/lost for 1g of water to change temperature

high surface tension

water interfaces with air at surface, water coheres, less penetrable surface

surfactants

substances that break surface tension

pH scale

"power of hydrogen", amount of Hydronium (H3O+) or Hydrogen (H+) relative to amount of Hydroxide (OH-)

Acid

H3O+ or H+ increase, H3O+ or H+ greater than OH- concentration PH<7

Properties: Pungent odor (vinegar), sour taste, corrosive to biological tissue

acid

Strength = % dissociation of H3O+ or H+

acid

Bases

Increase in OH-, H3O+ or H+ less than OH- concentration PH>7

Properties: Slippery texture, bitter taste, pungent odor (bleach), corrosive with biological tissue

base

Strength = % disassociate of OH-

neutralization

effect of strong acid/base alleviated with addition of base/acid with equal strength (creates saltwater)

Buffers

substances that minimize change in concentration of H3O+ and OH- in blood stream

Organic

compounds contain hydrogen/carbon

inorganic

compounds not containing carbon/hydrogen

C, H, N, O, P , S

Carbon, Hydrogen, Nitrogen, Oxygen, Phosphorus, Sulfur; main elements of biomolecules

tetravalence

tendency to form 4 covalent bonds with other atoms

isomers

same formula, different structure/properties

functional groups

components of chemical reactions - most often in a metabolic reaction

polymerization

formation of molecules with 3 or more identical parts (monomers)

dimer

formation of molecules with 2 monomers

dehydration synthesis

hydrogen/hydroxyl removed from different monomers - join to form water, remaining are covalent and link to form a dimer

hydrolysis

"to split water", converse of dehydration synthesis, water molecules splits

anabolism

metabolic reaction - builds dimers/polymers with purpose of storing energy in bonds

catabolism

metabolic reaction - breaks dimer/polymers with the purpose of releasing energy in broken bonds

Carbohydrates

includes sugars/polumers, composed of C, H, O. H & O always in a 2:1 ratio. Serves as fuel for physiological process, carbon source for growth/development

Monosaccharides

simplest carbohydrate: single sugar (forms ring structure) - glucose, fructose, galactose

Hexose sugars

C6H12O6

glucose

not sweet - vital for life/cellular respiration, insulin stimulates body cells - absorbs glucose

fructose

not sweet - fruit/honey

galactose

sweet - monomer of lactose (milk sugar)

Homeostasis

blood glucose levels maintained near 90-100ml in blood with hormones

insulin

lowers glucose concentration - promotion of glucose uptake

glucagon

raises blood glucose levels

Disaccharide

"double sugar" formed: dehydration synthesis of 2 monomers (sucrose, lactose, maltose)

sucrose

table sugar - sweet: glucose/fructose monomer

lactose

milk sugar - not sweet: glucose/galactose monomer

maltose

malt - sweet: 2 glucose monomers

Polysaccharides

formed by dehydration synthesis/glycosidic linkage formed by 100s of 100s of carb monomers (starch, glycogen, cellulose)

starch

storage of glucose in plants

glycogen

storage in glucose in animals

cellulose

storage in glucose in plants

lipis

fats, phospholipids, and steroids. elements: C, H, O. H/O greater than 2:1 ratio. Serve as long term energy, storage, insulation, cell membrane competition, hormone

bonding in fats

(triacylglycerol) - fatty acid loses OH- group. Glycerol loses 3 hydrogen atoms

Water molecules condensed, fatty acid/glycerol combine as an ESTER LINKAGE

saturated fats

all carbon atoms in the fatty acid chain form 4 single bonds with hydrogen and other carbon atoms. Solid and dense (animals)

unsaturated fats

2 or more carbon atoms form a double bond, liquid at room temp (fish/plants)

trans fat

unsaturated fats synthetically converted to saturated fats by adding hydrogen

phospholipids

composition: 1 glycerol linked to 2 fatty acids and a phosphate group (hydrophilic head & hydrophobic tails)

steroids

cholesterol - component of animal cell membrane and precursor to hormones such as testosterone and estrogen

HDL

high-density lipoprotein: stops accumulation of cholesterol in arteries.

LDL

low-density lipoprotein: leaves arteries clogged with cholesterol

Dipeptides/polysaccharides

20 essential amino acids essential for life. Linkage between 2 amino acis = peptide, 3 or more = polypeptide.

REMEMBER: tryptophan and Phenylalanine

Levels of Protein structure

primary, secondary, tertiary, quaternary

Building blocks of biological macro molecules

Carbohydrates: monomers - monosaccharides

Fats: monomers - 3 fatty acids/glycerol

proteins: monomers - amino acids

enzymes

protein which functions as biological catalysts - able to lower activation energy/speed up metabolism reaction

enzyme catalyzed reaction

Each enzyme has a specific active site which matches with a specific substrate [molecule(s)/compound(s) involved in the metabolic reaction]

Lock and Key Hypothesis