chain of amino acids folds into 3-D structure that is important for function of protein
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primary structure of protein
sequence of amino acids in a polypeptide strand
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secondary structure of protein
folds into specific patterns (alpha helix, beta sheets)
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tertiary structure of a protein
3-D structure --> how the entire protein/polypeptide strands folds
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quaternary structure of proteins
multiple polypeptide strands
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fiber
plant-based carbohydrates that arent digested, so they pass through the GI tract
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soluble
able to be dissolved
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insoluble
incapable of being dissolved
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what does metabolism do
regulates glucose levels in the blood
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sugars added to process foods and sweets....
keeps products moist, function as preservatives and thickeners, make foods taste sweet
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added sugars provide...
empty calories
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empty calories
calories that come from foods that offer few, if any, nutrients
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saturated
solid, animal fats; NO double bonds
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unsaturated
liquid at room temperature; H atoms same side
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trans fat
made during processing, very unhealthy; H atoms opposite
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complete proteins contain
all nine essential amino acids
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vitamins
organic compounds produced by plants or animals and are classified as either fat-soluble or water-soluble
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minerals
inorganic elements that come from rocks, soil, or water
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mechanical digestion
breaking down food using physical movements, like chewing or squeezing the tongue and other muscles
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chemical digestion
breaking down food by breaking the chemical bonds in food molecules. this can be done by enzymes, like those in the saliva, stomach, and small intestine
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mouth
breaks down food
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esophagus
A muscular tube that brings the food to the stomach
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stomach
breaks down food; produces acid, mucus, and enzymes that help digest food; stomach muscles squeeze the food and mix it with the substances.
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small intestine
most chemical digestion takes place; enzymes and other substances help break down large food molecules into small enough molecules to be absorbed into the bloodstream.
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large intestine
where digested food molecules are eaten by commensal bacteria or eliminated through feces; absorbs water, vitamins, and minerals
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liver
produces enzymes, buffers, and bile to help with digestion; also stores glycogen
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pancreas
produces enzymes and buffers to help with digestion
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gall bladder
under the liver; stores bile
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endothermic
uphill reaction; requires energy input
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exothermic
downhill reaction; spontaneous -- doesn't need energy input
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metabolism
sum of all biochemical reactions related to obtaining and using energy
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anabolism
reactions that build molecules from their component parts
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catabolism
reactions that break down larger molecules into component parts
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dehydration synthesis
used to form polymers form polymers from monomer subunits; H2O is released
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hydrolysis
the chemical breakdown of a compound due to reaction with water.
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glycosidic bonds
bond between two monosaccharides
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ester bonds
bond between glycerol and fatty acids to make triglycerides
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peptide bonds
bond that forms between 2 amino acids by a dehydration synthesis
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phosphodiester bonds
Bonds between phosphate group and sugar in nucleic acids.
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enzymes
Catalysts for chemical reactions in living things
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catalysts
substances that increase the rate of chemical reactions (speed up)
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characteristics of enzymes
usually proteins, specific, works best under specific temperatures and pH, ends in "ase"
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substrate
reactants in enzyme mediated reactions
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enzyme-substrate complex
temporary molecules formed when an enzyme comes into perfect contact with its substrate
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active site
area where the substrate binds to the enzyme
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how do enzymes work
Lower activation energy needed to start a chemical reaction
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