Biology Lab 3 Chemical Composition Of Cells

Front 1

Atoms

Back 1

Basic units of Matter

Front 2

Molecules

Back 2

Formed when atoms bond with eachother

Front 3

Proteins

Carbohydrates

Lipids

Back 3

Examples of Biomolecules of cells

Front 4

Macromolecules

Back 4

Large biomolecules formed during dehydration reactions when smaller molecules bond as water is given off

Front 5

Hydrolysis

Back 5

Bonds are broken as water is added, resulting in smaller molecules

Front 6

Dehydration

Back 6

Forming of macromolecules as water is given off

Front 7

Fat Composition

Back 7

Contains one glycerol and 3 fatty acids

Front 8

Polymers

Back 8

Made up of smaller molecules called subunits

(ex: Proteins and amino acid subunits, Polysaccharides and glucose subunits)

Front 9

What is a control?

Back 9

Goes through all the steps of the experiment and does not go through the variable

Front 10

Positive control

Back 10

- Goes through all the steps of the experiment and contains the substance being tested

- Gives a standard for the substance being tested

Front 11

Negative control

Back 11

Goes through all the steps of the experiment and does not contain the substance being tested

Front 12

Types of Proteins

Back 12

Antibodies

Transport (Hemoglobin, albumin)

Regulatory (control cellular metabolism)

Structural (keratin)

Enzymes

Front 13

Amino Acids

Back 13

- 20 Different Common Ones

- Have acidic (carboxyl) group -COOH and amino group -H2N and differ by R group attached to carbon atom

- Building blocks of proteins

Front 14

Peptide

Back 14

Chain of two or more amino acids

Front 15

Peptide bond

Back 15

Bond between amino acids

Front 16

Polypeptide

Back 16

Long chain of amino acids

Front 17

Carbohydrates

Back 17

- Include sugars and molecules that are chains of sugars

Front 18

Monosaccharide

Back 18

One sugar unit

(Ex: glucose)

Front 19

Disaccharide

Back 19

Two sugar units

(Ex: Maltose)

Front 20

Polysaccharide

Back 20

Made up of chains of sugar units

(Ex: glycogen, starch and cellulose made up of glucose units)

Front 21

Glucose

Back 21

- Used by all organisms as energy source (Glucose => CO2 + H2O + energy)

- Stored as glycogen in animals

- Stored as starch in plants

Front 22

Lipids

Back 22

- Compounds that are insoluble in water and soluble in solvents such as alcohol and ether

- Include fats, oils, phospholipids, steroids, cholesterol

- Composed of 3 molecules of fatty acids bonded t one glycerol molecule

Front 23

Phospholipids

Back 23

- 1 glycerol molecule bonded to 2 fatty acids and phosphate group

Front 24

Steroids

Back 24

- Lipid Derived from cholesterol

- Skeletons of 4 fused rings of carbon atoms

Front 25

Fat

Back 25

- Long term stored energy in the body

Front 26

Emulsifier

Back 26

- Contains molecules with both polar and nonpolar ends and can cause fat to disperse in water

Ex: Tween

Front 27

Bile salts

Back 27

- An emulsifier used in the digestive tract

Front 28

Biuret Reagent (Blue color)

Changes color in the presence of proteins to purple, peptides to pinkish-purple

(Remember: Two P's: Protein - Purple)

Back 28

How to test for proteins?

Front 29

Iodine Solution (Yellowish Brown)

Reacts with starch to form blue black color

(Remember: BS - Blueblack : Starch)

Back 29

How to test for starch? (Complex carbohydrate, polysaccharide)

Front 30

Benedict's Reagent (Blue)

After being heated in boiling water bath, copper ion reacts with sugar to turn from green to red

(Remember: S(ir) Benedict - S:Sugar)

Back 30

How to test for sugar? (Simple sugar, monosaccharide, such as glucose)

Front 31

Brown paper; fats and oils do not evaporate and leave an oily spot

Back 31

How to test for fats?

Front 32

Polar

Back 32

Molecules that have charged groups or atoms

Front 33

Nonpolar

Back 33

Molecules that have no charged groups or atoms

Front 34

Emulsion

Back 34

When the nonpolar ends interact with the fat and the polar ends interact with the water molecules, and the fat disperses in water

Front 35

Milk has been homogenized by phospholipids so that fat droplets do not congregate and rise to the top of the container.

Back 35

Why is milk homogenized? (A form of emulsification)

Front 36

Maltose

Lactose

Back 36

Disaccharides that have positive Benedict's Reagent Reaction because they have free aldehyde groups

Front 37

Sucrose

Back 37

Disaccharide that has negative Benedict's Reagent Reaction because it does not have a free aldehyde group

Front 38

Reducing

Non reducing

Back 38

Reactive Sugars are called?

Non reactive sugars are called?