Chapter 3-Essentials of Biology with Physiology

Macromolecules

molecule containing a very large number of atoms

Hydrophobic

Not soluble in water

Hydrophillic

Soluble in water

Monomers

Small molecule that is a sub unit of a polymer (glucose is a monomer of starch)

Polymer

Macromolecule consisting of covalently bonded monomers. For example, a polypeptide is a polymer of monomers called amino acids

Hydrolysis Reaction

An -OH group from water attaches to one another monomer and an -H from water attaches to the other monomer Polymers break down into monomers

Carbohydrates

Class of organic compounds that inclues monosaccharides, disaccharides, and polysaccharides; present in food as sugars, starch, and fiber. Provide energy and structure for cells.

Monosaccharides

Simple sugar/basic unit of carbohydrates; a carbohydrate that cannot be decomposed by hydrolysis (Glucose)

Glucose

Six carbon sugar that organisms degrade as a source of energy during cellular respiration

Ribose and Deoxyribose

Pentose sugar found in RNA

Disaccharide

Sugar that contains two units of a monosaccharide; One example is maltose. (Lactose)

Starch

In plants, storage polysaccharide composed of glucose molecules joined in a linear fashion with few side chains

Glycogen

Storage polysaccharide found in animals; composed of glucose molecules joined in a linear fashion but having numerous branches

Cellulose

Polysaccharide that is the major complex carbohydrate in plant cell walls

Lipids

Class of organic compounds that tends to be soluble in nonpolar solvents; includes fats and oils. Long term energy, regulation of growth, protection, forming cellular membranes

Fats

Organic molecule that contains glycerol and fatty acids and is found in adipose tissue of vertebrates

Oils

Triglyceride, usually of plant origin that is composed of glycerol and three fatty acids and is liquid in consistency due to many unsaturated bonds in the hydrocarbon chains of the fatty acids

Glycerol

Three-carbon carbohydrate with three hydroxyl groups attached; a component of fats and oils

Fatty Acid

Molecule that contains a hydrocarbon chain and ends with an acid group

Triglycerides

Neutral fat composed of glycerol and three fatty acids

Unsaturated Fatty Acids

Fatty acid molecule that has one or more double bonds between the carbons of its hydrocarbon chain. The chain bears fewer hydrogens than the maximum number possible (no C=C), liquid at room temp

Saturated Fatty Acids

Fatty acid molecule that lacks double bonds between the carbons of its hydrocarbon chain (C=C) Solid at room temp

Trans Fat

A form of unsaturated fatty acid in which the hydrogen atoms of the carbon chain are on oppostie sides of the double bond

Phospholipids

Molecule that forms the phospholipid bilayer of plasma/cellular membranes, It has a plar, hyrophilic head bonded to two nonpolar hyfrophobic tails

Proteins

Molecule consisting of one or more polypeptides; a macronutrient in the diet that is digested to amino acids used by cells to synthesize cellular proteins. For structure, protection, regulation, and transportion

Enzymes

Organic catalyst, usually a protein, that speeds a reaction in cells due to its shape

Amino Acids

Organic molecule composed of an amino group and an acid group; covalently bonds to produce molecules

Peptide Bond

Type of covalent bond that joins two amino acids

Polypeptide

Polymer of many amino acids linked by peptide bonds

Denatured

Loss of an enzyme's normal shape so that it no longer functions; caused by a less than optimal pH and temperature

DNA

Nucleic acid polymer produced from covalent bonding of nucleotide monomers that contain the sugar deoxyride; the genetic material of nearly all organisms

RNA

Nucleic acid produced from covalent bonding of nucleotide monomers that contain the sugar ribose. Three major forms are messenger RNA, ribosomal RNA, and transfer RNA

Nucleic Acids

Polymer of nucleotides. Both DNA and RNA are nucleic acids

Nucleotide

Monomer of DNA and RNA consisting of a 5-carbon sugar bonded to a nitrogenous base and a phosphate group

Dimers

Linked monomers that are linked through covalent or noncovalent bonds

Polysaccharide

Multiple monosaccharides linked together (starch)

Chitin

Polymer of glucosamine used by crustaceans and insects

Denaturation

Protein encounters environment more than ideal and begins to denature

Protein Structure

Primary- Linear sequence of amino acids that makes up a protein. held together by peptide bonds

Secondary- The way the linear sequence of amino acids folds upon itself (a helix and b- pleated sheet)

Tertiary- higher folding of a polypeptide chain due to the R groups