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45 Cards in this Set
- Front
- Back
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Peptide bond:
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The bond linking e amino acids forming a dipeptide
Water is given off |
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Role of Water
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Universal Salvent
Lubricant Cooling Temprature Regulations Water molecules are Cohesive Able to suspend and dissolve molecules |
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Vesicle
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Transports substances
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Hydrolysis:
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Breakedown of large molecules into two or more small molecules with the addition of water.
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Golgi Body
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Modifies Protiens
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PH scale
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indicates how acidic or basic
ranges from 0-14 Below 7 is Acid Above 7 is basic |
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Smooth ER
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Forms vesicles
Transports protiens to golgi Body |
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Saturated Fats:
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All Carbon atoms have 2 hydrogen atoms
These fats are solid at room temprature Lard, Butter (animal fats) |
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Mitochondrion
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ATP is produced
Cellular Respration |
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Temprature Regulations
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Due to "H" bonding the temp of liquids rises and falls slowly
Prevents sudden change in temp |
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nucleus
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Controlls cell activities
Responsibele for cell devision Makes new cells |
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Polysaccharide
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Formed when many glucose molecules form together
Three types: Cellulose, Starch, Glycogen |
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Rough ER
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Makes proteins
Transports to smooth ER |
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Acid
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Break apart in water releasing hydrogen ions
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chromosome
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Controlls protein synthesis
Stores genetic info |
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Carbohydrate:
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Made up of Carbon, Hydrogen, and Oxygen.
Ratio of H:O is 2:1 |
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Ribosome
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site of protein synthesis
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Universal Solvent
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facilitates Chemical Reactions by being able to dissolve molecules
Neg. end attracts Pos. end Pos. end attracts Neg. end |
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Nucleolus
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mikes ribosomes from Rrna and proteins
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Starch:
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20-30 Glucose molecules
Storage for plants Insoluble in water Is broaken down by enzymes |
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Nucleoplasm
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Fluid-like substance that fills up space
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Cooling
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When the temp. rises the water changes into steam and evaporates
lots of heat is needed for evaporation |
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Vacuole
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Stores water
Provides support |
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Cellulose
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Chain of 600 or more glucose molecules
Found in plant walls Gives stregnth to the structure |
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Nuclear Envelope
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Allowes substances to move in and out of nucleus
Maintanes shape of nucleus |
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Buffer
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A neuteral substance that can take up excess "H" or "OH" ions
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monosaccharide
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Cant be broaken down
Simple sugar Basic building block for all carbs. |
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Lipids:
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Large molecule
Insoluable in water Long term storage for energy Veg. oils and Animal fats |
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Disacchoride
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Formed by two monosaccharides and removing a water
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Lubricant
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helps stop friction and wear down of tissues, joints, and organs
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Glycogen
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12-18 Glucose molecules
Storage in animals Stored in muscle and liver cells |
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Water molecules are cohesive
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Cling together
hydrogen bonding Excellen transport system |
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Primary Structure:
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Order of Amino Acids in the chain
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water is able to dissolve and suspend molecules and substances
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allows blood to transport both dissolved compounds and suspended molecules
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Unsaturated:
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Not all carbons atoms have two hydrogen atoms attached
These fats are liquid at room temprature. Olive oil, Corn oil (Plants) |
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Quaternary structure:
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2 or more molecules joined to form a functional protein.
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Denaturing:
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Protein loses function (becomig useless)
Egg white cooked Break the tertiary structure. |
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Condensation Reaction:
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Formation of large molecule from two or more small molecules by the extract of a water molecule
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Phospholipids:
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The third fatty acid group is replaced by a phosphorous group.
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Function of Proteins:
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Structural:
Cell Membrain Collagen Keratin Enzymes: Very important are catalysts Speed up reactions |
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Tertiary Structure:
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Gives the proteins its specific function
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Polyunsaturated:
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Many double bonds
Fewer hydrogens |
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Monounsaturated:
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1 carbon atom
not saturated |
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Amino Acid:
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Proteins are chains of amino acids
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Secondary Structure:
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"H" bonds are formed between the H atom on the Amino Group
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