Macromolecules 2

Functional Groups

Specific groups of atoms that give organic compounds their characteristic properties and reactions.

Dehydration Synthesis

A chemical reaction in which two or more molecules combine to form a larger molecule, with the loss of a water molecule.

Hydrolysis

A chemical reaction in which a molecule is broken down into smaller molecules by the addition of water.

Monosaccharide

The simplest form of carbohydrate, consisting of a single sugar molecule.

Disaccharide

A carbohydrate composed of two monosaccharide units joined together.

Polysaccharide

A complex carbohydrate composed of many monosaccharide units joined together.

Isomer

Compounds that have the same molecular formula but different structural arrangements of atoms.

Alpha Glucose

A form of glucose where the hydroxyl group (-OH) is facing down at carbon-1.

Beta Glucose

A form of glucose where the hydroxyl group (-OH) is facing up at carbon-1.

Galactose

A monosaccharide similar to glucose, with the hydroxyl group (-OH) facing up at carbon-4.

Glucose

A monosaccharide with the hydroxyl group (-OH) facing down at carbon-1.

Starch

A polysaccharide that serves as an energy storage molecule in plants.

Glycogen

A polysaccharide that serves as an energy storage molecule in animal muscle and liver.

Cellulose

A polysaccharide that forms the structural component of plant cell walls.

Chitin

A polysaccharide that forms the structural component of fungal cell walls.

Peptidoglycan

A polysaccharide that forms the structural component of bacterial cell walls.

Triglyceride

A lipid molecule composed of glycerol and three fatty acid chains.

Saturated Fatty Acid

A fatty acid with no double bonds between carbon atoms, solid at room temperature.

Unsaturated Fatty Acid

A fatty acid with one or more double bonds between carbon atoms, liquid at room temperature.

Cis Fat

A type of unsaturated fat where hydrogen atoms are located on the same side of the double bond.

Trans Fat

A type of unsaturated fat where hydrogen atoms are located on opposite sides of the double bond.

Phospholipids

Lipids composed of glycerol, two fatty acids, and a phosphate group, forming the main component of cell membranes.

Steroids

Lipids characterized by a structure of four fused carbon rings, with various functional groups attached.

Waxes

Lipids composed of long-chain alcohols and fatty acids, used to coat surfaces and prevent water loss.

Amino Acid

The building blocks of proteins, consisting of an amino group, a carboxyl group, a central carbon, a hydrogen atom, and an R-group.

Peptide Bond

The covalent bond formed between two amino acids during protein synthesis.

Primary Structure

The linear sequence of amino acids in a protein.

Secondary Structure

The local folding patterns of a protein, stabilized by hydrogen bonds.

Tertiary Structure

The overall three-dimensional shape of a protein, determined by interactions between R-groups.

Quaternary Structure

The arrangement of multiple protein subunits to form a functional protein complex. 3 dimensional

Catalyst

A substance that increases the rate of a chemical reaction without being consumed in the process.

Enzyme

A biological catalyst that speeds up chemical reactions by lowering the activation energy.

High Energy Intermediate

A short-lived, highly reactive molecule formed during an enzymatic reaction.

Induced Fit

The concept that enzymes can change their shape to accommodate the substrate.

Lock and Key

The concept that enzymes have a specific active site that perfectly fits the substrate.

Denaturation

The process of unfolding and losing the native shape of a protein, resulting in loss of function.

Competitive Inhibitor

A molecule that competes with the substrate for binding to the active site of an enzyme.

Iodine Test

A chemical test used to detect the presence of starch, turning from brown to dark purple in the presence of starch.

Biuret Test

A chemical test used to detect the presence of proteins, turning from royal blue to violet/purple in the presence of proteins.

Benedict Test

A chemical test used to detect the presence of reducing sugars, turning from aqua blue to green, orange, or red in the presence of reducing sugars.

Sudan IV Test

A chemical test used to detect the presence of fats, showing a red boundary around fat globules when positive.