Biol 107 - Macromolecules

Front 1

What are the four general classes of molecular components of living cells?

Back 1

Carbohydrates, Lipids, Proteins, Nucleic Acids

Front 2

When polymers of any class are extremely large, they are called ________.

Back 2

Macromolecules

Front 3

Living cells contain large polymers of all classes except:
a) carbohydrates
b) lipids
c) proteins
d) nucleic acids

Back 3

b) Lipids

Front 4

Carbohydrates are sugars and their polymers. What are the simplest sugars called?

Back 4

Monosaccharides

Front 5

Most common biological monosaccharides contain either ___, ____, or ____ carbon atoms.

Back 5

3, 5, 6

Front 6

Example of a monosaccharide with 3 carbon atoms.

Back 6

Gyceraldehyde, C3H6O3

Front 7

Example of a monosaccharide with 5 carbon atoms.

Back 7

Ribose
C5H10O5

Front 8

Example of a monosaccharide with 6 carbon atoms.

Back 8

Glucose, fructose, galactose
C6H12O6

Front 9

Disaccharides are sugars made of of two joined ________.

Back 9

Monosaccharides

Front 10

Is sucrose a disaccharide?

Back 10

Yes, made of glucose and fructose monosaccharides.

Front 11

Macromolecules with 100's or 1000's of monosaccharide units.

Back 11

Polysaccharides

Front 12

Made of glucose monomers, used by plants to store surplus glucose.

Back 12

Starch

Front 13

Made of glucose monomers, used by animals to store glucose, more branched of a structure.

Back 13

Glycogen

Front 14

Made of glucose monomers, but a different anomeric form of glucose. Major component of plant cell walls.

Back 14

Cellulose

Front 15

Made of N-acetylglucosamine monomers. Component of arthropod exoskeletons.

Back 15

Chitin

Front 16

Bonds formed between monosaccharide units are the result of one kind of reaction?

Back 16

Dehydration or condensation reaction.

Front 17

This reaction involves loss of a water molecule, and bonds all monomer units together

Back 17

Dehydration reaction

Front 18

This reaction involves the addition of a water molecule in order to remove monomer units from a polymer.

Back 18

Hydrolysis.

Front 19

Name of the bond that joins monosaccharide units

Back 19

Glycosidic bond

Front 20

True or False: Most lipids are hydrophilic

Back 20

False. Most lipids are hydrophobic

Front 21

Contain a long hydrocarbon chain with an acid carboxyl group at one end.

Back 21

Fatty acid

Front 22

In palmitic acid (a fatty acid), which part of the molecule is hydrophilic: the carboxyl group or the carbon chain?

Back 22

Carboxyl group

Front 23

Unsaturated bond

Back 23

When carbons do not contain max # of H atoms.

Front 24

Contain a molecule of glycerol, but do not contain a carboxyl group

Back 24

Neutral Fats (or Fats)

Front 25

What is the difference between mono, di and triglyceride?

Back 25

Molecule of glycerol of the neutral fat is joined to either 1 (mono), 2, or 3 fatty acid chains.

Front 26

Name of the bond between glycerol and the fatty acid

Back 26

Ester Linkage

Front 27

What are fatty acids' and neutral fats' primary function?

Back 27

Energy storage

Front 28

What are the fats that include plants and most fish fats.

Back 28

Unsaturated Lipids

Front 29

Almost all natural unsaturated fats have a _ _ _ double bond.

Back 29

Cis

Front 30

Why are unsaturated lipids usually liquid at room temperature (oils)?

Back 30

The cis double bond creates a kink, which stops the molecules from packing together.

Front 31

Include most dietary animal fats, and have no molecular kinks (can pack together tightly).

Back 31

Saturated Fats

Front 32

Trans fats are unsaturated or saturated fats?

Back 32

Unsaturated

Front 33

What kind of fat consumed by humans are linked to cardiovascular diseases and are produced b the food processing industry?

Back 33

Trans fats

Front 34

What does the partial hydrogenation of plant oils cause?

Back 34

Double bonds to be saturated by H atoms

Front 35

What is a byproduct of hydrogenation of plant oils?

Back 35

Rearranging of cis-double bonds to become trans fats instead of saturating with hydrogen atoms.

Front 36

Excess trans fat can raise _ _ _ (bad cholesterol) and lower _ _ _ (good cholesterol).

Back 36

LDL, HDL

Front 37

Saturated animal fats can raise _ _ _ (bad cholesterol) but do not lower _ _ _ (good cholesterol)

Back 37

LDL, HDL

Front 38

Contain glycerol linked to two fatty acids and one phosphate group.

Back 38

Phospholipids

Front 39

Consist of carbon atoms arranged in four attached rings - there can be different side chains extended from the rings.

Back 39

Steroids

Front 40

Contain mostly carbon and hydrogen atoms in a characteristic structure, orange and yellow pigment in plants

Back 40

Carotenoids

Front 41

Example of a carotenoid

Back 41

Beta-Carotene

Front 42

Provide structural, storage, or enzymatic functions for cells, and consist of one more more polypeptide chains.

Back 42

Proteins

Front 43

What is a polypeptide? What is it made of?

Back 43

Macromolecule, made of monomer units called amino acids joined by peptide bonds.

Front 44

What are the three groups that create the structure of an amino acid?

Back 44

An acid group (-COOH), a substituent group, and an amino group (NH2)

Front 45

Macromolecules used for the storage and use of genetic information

Back 45

Nucleic Acids

Front 46

What are the two types of nucleic acids?

Back 46

RNA and DNA

Front 47

What does RNA stand for?

Back 47

ribonucleic acid

Front 48

What does DNA stand for?

Back 48

deoxyribonucleic acid

Front 49

Polymers of nucleic acids are made of repeating monomer units called ________.

Back 49

Nucleotides

Front 50

Nucleic acids are made of repeating monomer units called ____________.

Back 50

Nucleotides

Front 51

What are the three different molecules joined together to form a nucleotide?

Back 51

Phosphate
5 Carbon Sugar
Nitrogenous Base

Front 52

What are the 5 important nitrogenous bases?

Back 52

Adenine
Cytosine
Uracil
Thymine
Guanine

Front 53

Nucleotide polymers are held together by what kind of bonds?

Back 53

Phosphodiester bonds

Front 54

What reaction forms phosphodiester bonds?

Back 54

Dehydration reaction