Bio 101: Chapter 3 The molecules of cells: Polysaccharides,Lipids,Proteins, and Nucleic Acids

Isomers

Compounds with the same formula but different structural arrangements leading to different chemical properties.

Dehydration Reaction

Combines molecules by removing water.

Hydroloysis

A chemical process that breaks down compounds by adding water.

Hydrophobic

Water fearing substances that don’t mix with water. EX.) Fats

Hydrophilic

Water loving substances that easily mix with water

Dipeptide

2 amino acids held together by a peptide bond

Peptide

A chain of amino acids linked together by peptide bonds

Polypeptide

Many amino acids held together by peptide bonds

Primary Structure

Describes its unique sequence of amino acids

Secondary Structure

describes its folding pattern

Tertiary Structure

describes its overall 3-dimensional SHAPE

What happens to a protein when exposed to heat?

It will denature which causes the polypeptide chains to unravel resulting in them loosing their shape

RNA

(Ribonucleic acid) which is a single strand of nucleotides

DNA

2 strands of nucleotides that form a double helix which are held together by hydrogen bonds. DNA stands are complimentary to the other because of their pairing A-T,G-C. (If one one strand is ATCGAT the other is TAGCTA)

Nucleotides

• are monomers that are linked together to form a nucleic acid polymer. Every nucleotide contains,

  • - 5 Carbon Sugar, Phosphate group Nitrogenous base

Enzymes

Specialized proteins that speed up chemical reactions in cells

Monosaccharide

Single sugar molecule used as a building block for larger carbohydrates such as polysaccharides

Polysaccharide

A complex carbohydrate made of many monosaacharides linked by a dehydration reaction (removing water)

Disaccharide

A carbohydrate made of two Monosaccharides joined by a dehydration reaction (removing water) (ex. Surcrose = Glucose + Fructose)

Saturated Fats

A type of fat where that fatty acid chains have no double bonds and are saturated with hydrogen atoms, these fats are solid at room temperature Ex. Butter, Cheese

Unsaturated Fats

A type of fat with one or more double bonds in the fatty acid chains, causing kinks that keep them liquid at room temperature Ex.) Olive Oi

What does a fat molecule, also known as a (Triglyceride) contain within it?

1 glycerol and 3 fatty acids, for this reason they're called Triglycerides.

Phospholipids

A type of lipid with a hydrophilic (water-loving) head and a hydrophobic (water fearing) tails that makes up cell membranes. Forms a bilayer in water, creating a barrier that controls what enters and exits the cell

Hydrophilic

Water Loving (substances that mix easily with water)

Hydrophobic

Water fearing (substances that do not mix with water, like fatsa and oils)