Biology Unit 1 - Biomolecules

polar/hydrophilic

electrons not equally shared (item w/higher EN takes more). Polar substances are hydrophilic - they dissolve in water.

● nonpolar/hydrophobic

Electrons equally shared (equal EN or symmetrical). Nonpolar substances are hydrophobic - they do not mix with/dissolve in water.

● adhesion

attractive forces between molecules of different substances (polar/charged)

● cohesion (why surface tension?)

attractive forces (water to water) - creates high surface tension because water pulls together more than it is pulled towards the air

● hydrogen bond

intermolecular weak attraction (not a real bond) between partially positive hydrogen and other partial/fully negative charged atoms. Intermolecular - does NOT hold water molecule together.

● electronegativity

How much an atom can attract electrons from other atoms towards itself

● heat capacity

how much heat needed to increase temperature (water has hydrogen bonds, so it is very hard to get them to move and therefore it has a high specific heat capacity)

● density - ice and water

mass/volume ex: ice is less dense than water because when water freezes, the molecules stop moving and form a rigid structure with empty spaces due to hydrogen bonds. This makes ice much less dense than water.

● pH scale

how acid or basic a substance is - 1 = most acidic, 14 = most basic

● atom

smallest unit of matter

● ion

positively/negatively charged atom (positive = cation, negative = anion)

● molecule

A group of atoms bonded together

● element

type of atom

● functional group

group of atoms - give similar properties onto other dissimilar molecules (hydroxyl /amine/carboxyl groups)

● polymer

at least 2 monomers

● monomer

smallest unit of a biomolecule

● dehydration synthesis

When multiple monomers form into one polymer with water as a byproduct.# of H20 molecules = #of monomers -1

● hydrolysis

When a large polymer breaks down into smaller pieces with the addition of water

● polymerization

joining monomers to form a polymer

● de-polymerization

Process of breaking down a polymer into monomers

● positive control

something you know will test positive to compare with what you are testing

● negative control

something you know will test negative to compare with what you are testing

● DNA/RNA - atoms, monomer and polymer, function

Chonp, nucleotides, DNA, RNA, store and transmit genetic info

● hemoglobin

An iron-containing protein in red blood cells

intramolecular vs intermolecular

intra - inside forces(ionic/covalent bonds), inter - outside. forces (LDF, dipole-dipole, hydrogen)

why is water the universal solvent?

dissolves many substances (polar)

why is carbon important?

can bond 4 times w/ other atoms (single, double, triple), can bond w/ itself and H,O,N, carbon skeletons can be really long and make rings

What are carbohydrates made of?

C, H, O

what is the ratio for simple sugars?

1:2:1

types of carbs

sugar, starch, fiber (cellulose) - mostly polar

monosaccharides

monomer - simple sugars

polysaccharides

polymer - complex sugars

functions of carbs

store energy (short term), structural support (cell walls) in plants

what are lipids made of?

mainly C and H, also O, N, P

3 meanings of fat in biology

fat tissue , fat cells (adipocytes), lipids (fat molecules)

what are lipids

fat molecules - insoluble in water (non-polar - hydrophobic), includes cholesterol, glycolipids, etc.

lipid monomer

fatty acids and glycerol

lipid polymer

triglycerides, phospolipids, steroids

functions of lipids

store energy (long term) --> convert sugars to fats, insulation, organ cushioning, make cell membranes, waterproofing

glycerol + 3 fatty acids

triglyceride + 3 H20

cellulose

glycogen

starch

disaccharide (sucrose)

fructose (HOCH2)

glucose (no HOCH2)

types of fat

saturated - single bonds, harder to break down (stable), solid at room temp, unsaturated - fatty acids (1+double bonds), liquid at room temp, trans fat- artificially created,makes unsaturated fats solid

phospholipids

main molecules that make up cell membranes - 2 fatty acid chains and phosphate group (non-polar - make barrier, oil beads up and makes droplets)c

cholesterol

lipid that is different from fat, part of cell membrane

phospholipids have

polar head, nonpolar tail

glycerol + 3 fatty acids

triglyceride

triglyceride

unsaturated, saturated fat

phospholipid

cell membrane

cholesterol (it has ch3)

types of protein

meat, eggs, fish, dairy, nuts, legumes

elements in proteins

C, H, O, N, S

protein monomer

amino acids

protein polymer

polypeptide

groups. in. amino acid -

amine group (nitrogen, left) r side chain, carboxyl group (C,O, OH)

functions of proteins

do+be work - hormones, antibodies, hemoglobin, ferritin, actin and myosin - storage, transport, protection, hormonal, contractile, receptors, enzyme, structural

amino acids held together by…

peptide bonds (between C-N - H+OH removed andbecome H20)

#of bonds in protein = 

#of amino acids -1

4 levels of protein structure

primary - peptide bonds btwn amino acids, secondary - hydrogen bonds. w/N+O molecules, tertiary - folding of polypeptides, quaternary - multiple polypeptides

proteins are “done” at

either tertiary or quaternary

denaturation

loss of biological activity (proteins aren’t alive, but if they are unfolded they don’t do anything

causes of denaturation

change in ph, temp change, change in ionic strength, dissolved/change in solubility

amino acid

amino group

carboxyl group

peptide bond (c+n)

denaturation

water’s properties

adhesion, cohesion, high specific heat, ice floats, surface tension, universal solvent

functions of amino and carboxyl group

• Amino group - can accept H+ ions (basioc) and charged

• Carboxyl group - releases H+ ions (acidic

• Groups combine to form peptide bond

why does shape matter for biomolecules?

• Lipids = long chains with lots of bonds = more energy but harder to break down

• Carbohydrates - very simple structure and much easier to break down, but less bonds so less energy

• polar/nonpolar (symmetrical/asymmetrical) changes solubility