• Shuffle
    Toggle On
    Toggle Off
  • Alphabetize
    Toggle On
    Toggle Off
  • Front First
    Toggle On
    Toggle Off
  • Both Sides
    Toggle On
    Toggle Off
  • Read
    Toggle On
    Toggle Off
Reading...
Front

Card Range To Study

through

image

Play button

image

Play button

image

Progress

1/24

Click to flip

Use LEFT and RIGHT arrow keys to navigate between flashcards;

Use UP and DOWN arrow keys to flip the card;

H to show hint;

A reads text to speech;

24 Cards in this Set

  • Front
  • Back
lipid (triglyceride)
mostly c-c and c-h bonds, very nonpolar
lipid (steroid)
3 6-carbon rings, 1 5-carbon ring, mostly c-c and c-h bonds
nucleic acid
strands of nucleic acids bonded w/ hydrogen bonds
carbohydrate
monsaccharide, 1:2:1 ratio of c:h:o, RING FORM!
protein (amino acid)
carboxyl (cooh), amino hydrogen (NH2) and r group, all attached to central carbon
nucleic acid (nucleotide)
phosphate, 5 C sugar and nitrogen base
phospholipid
lipid with a phosphate group ( - charge) and two fatty acids attached to a glycerol molecule. this gives it a polar phosphate (hydrophilic) end , and a nonpolar fatty acid (hydrophobic) end.
starch
a polysacharide with BRANCHED structure that is used as STORAGE form of carbs in plants
chitin
a polysaccharide found in the exoskeleton of insects and the cell walls of fungi
cellulose
polysaccharide with LINEAR structure that is used for STRUCTURE
glycogen
a polysaccharide with a BRANCHED structure that is used as carb STORAGE in ANIMALS
primary protein structure
linear sequence of amino acids, formed by polypeptide bonds (from dehydration synthesis)
secondary protein structure
in which the alpha helix and beta pleats are formed from hyrdogen bonds
tertiary structure
3D structure created by hydrogen bonds, disulfide bonds (same molecule), ionic interactions (+/-), etc.
quaternary structure
interactions between polypeptide chains
saturated fatty acids
only single bonds, allows molecules to be very close and increases the LDFs between them (much more stable)
unsaturated fatty acids
contains at least double bonds, kinks keep molecules farther apart, decreasing LDFs
fructose+glucose
sucrose and water
glucose and galactose
lactose and water
glucose and glucose
maltose and water
glycosidic linkage
bonds between monsaccharides, polar covalent
three kinds of lipids
phospholipids, saturated fatty acids, unsaturated fatty acids
function of steroids
a type of cholesterol, structural components in cell membranes
roles of proteins
enzymes, structural components, hormones, immune function