Water, Carbohydrates, Lipids, Proteins, and Enzymes

This set includes flashcards covering essential terms and definitions related to water, carbohydrates, lipids, proteins, and enzymes as presented in the lecture notes.

Water

The medium for life, polar molecule with cohesive, adhesive, and solvent properties.

Hydrogen Bonding

Attraction between water molecules due to polar nature, allowing for cohesion and adhesion.

Solvation

Interaction of a solvent with a dissolved solute, also referred to as hydration.

Hydrophilic

Substances that are attracted to water and can form bonds with water molecules.

Hydrophobic

Molecules that are insoluble in water and do not interact with water.

Aqueous Solutions

Solutions in which specific biochemical reactions occur, such as glycolysis and DNA replication.

Buoyancy

The ability of an object to float in water; significant for aquatic organisms.

Turgor Pressure

The pressure that water exerts within plant cells, crucial for maintaining cell shape.

Osmosis

The movement of water across a semipermeable membrane, depending on solute concentrations.

Glycogen

A highly branched polysaccharide stored in animal cells, used for energy.

Cellulose

A linear polymer of beta glucose, forming the tough cell walls of plants.

Triglycerides

Lipids formed from glycerol and three fatty acids, used for energy storage.

Enzymes

Biological catalysts that increase the rate of chemical reactions without being consumed.

Competitive Inhibition

Type of enzyme inhibition where an inhibitor competes with the substrate for the active site.

Non-competitive Inhibition

Inhibition where the inhibitor binds to an enzyme at a site other than the active site, reducing activity.

Allosteric Regulation

Regulation of enzyme activity by binding of molecules at sites other than the active site.

Metabolic Pathways

Series of chemical reactions in living organisms that are catalyzed by enzymes.