Section 1- Molecular Biology

Front 1

What are macro molecules?

Back 1

Very large organic molecules, that contain carbon, hydrogen and oxygen

Front 2

What are the 4 types of macro molecules?

Back 2

Carbohydrates, lipids, proteins and nucleic acids.

Front 3

What is the difference between a polymer and a monomer?

Back 3

Polymer: A large molecule made up of many monomers held together with covalent bonds
Monomer: A molecule that is a building block for other molecules

Front 4

What is anabolism?

Back 4

Chemical reactions that build larger molecules from smaller molecules (dehydration synthesis or condensation reaction)
-Occurs inside the body

Front 5

What is catabolism?

Back 5

Chemical reactions that break apart larger molecules into smaller molecules

(Hydrolysis reactions)
Happens during digestions

Front 6

What are metabolic reactions catalyzed by?

Back 6

Enzymes

Front 7

What are carbohydrates?

Back 7

A type of organic molecules that are made up of C,H and O in the formula (CH2O)x

Front 8

What are the monomers for carbohydrates?

Back 8

Monosaccharides (simple sugars), in hextose (6 sided) or pentose (5 sided)

Front 9

What are monosaccharides?

Back 9

They are "simple sugars" with 3 to 7 carbon atoms

-They are all considered reducing sugars

-Primary energy source for cell metabolism

Front 10

What are disaccharides?

Back 10

They are a double molecule made up of 2 monosaccharides, connected together by a glycosidic linkage.
-Also used as a energy source

-Used for building blocks for larger molecules

Front 11

What is glycosidic linkage?

Back 11

A type of covalent bond that joins a carbohydrate with another molecule.

Front 12

What is this molecule? And what family is it part of?

Back 12

Galactose, part of the monosaccharides in the carbohydrate family.

Front 13

What is this molecule? And what family is it part of?

Back 13

Glucose, part of the monosaccharides in the carbohydrate family.

Front 14

What is this molecule? And what family is it part of?

Back 14

Fructose, part of the monosaccharides in the carbohydrate family.

Front 15

What is this molecule? And what family is it part of?

Back 15

Lactose, part of the disaccharides in the carbohydrate family

Front 16

What is this molecule? And what family is it part of?

Back 16

Maltose, part of the disaccharides in the carbohydrate family

Front 17

What is this molecule? And what family is it part of?

Back 17

Sucrose, part of the disaccharides in the carbohydrate family

Front 18

What are polysaccharides?

Back 18

Complex carbohydrates made up of several or thousands of monosaccharides

Front 19

What are the two types of polysaccharides? What is the difference?

Back 19

Storage and Structural. Alpha glucose in storage, and beta glucose in structural. Storage are used for energy storage, and structure is used for building structure since it is indigestible to humans because our enzymes cannot digest them.

Front 20

What is glycogen?

Back 20

A storage molecule in animals, that is highly branched, the most branches of the 3 structures so it is digested the fastest of the 3. Found in liver and muscle cells.

Front 21

What is starch? What is amylose and amylopectin?

Back 21

A storage molecule in plants. Amylose is has no branches which means it digests the slowest of the 3. Less space, less soluble, less common. Amylopectin has a few branches so it has faster digestion that amylose less than glycogen. More common. more soluble, more space.

Front 22

What is chitin?

Back 22

Structure molecule for animals.

-often combined with calcium carbonate

-used by arthropods (insects, spiders and crustaceans) to build their exoskeletons
-indigestible fiber in the human diet

Front 23

What is cellulose?

Back 23

Structure in plants.
-Made in parallel chains held together by hydrogen bonds

-Found in fruits vegetables and grains
-Indigestible fibers in human diet, symbiosis (ruminants, termites)

Front 24

What is the difference between alpha and beta glucose?

Back 24

Alpha glucose has a (OH) on the bottom near the O

Beta glucose has a (OH) on the top near the O

Front 25

What are lipids?

Back 25

A organic family with a oil, greasy or waxy consistency that are insoluble in water (non-polar). Used as compact energy storage and provides physical and thermal insulation. Lipids are more suitable fro long term energy storage than carbs. They give more energy and hydration is not required. Carbs are burst of energy. Monomer of glycerol and fatty acids.

Front 26

Back 26

Triglycerides:

3 fatty acids and 1 glycerol.

Front 27

What are fats and oils?

Back 27

Fats: solid at room temp because they can pack tightly (1 glycerol w/ 3 straight fatty acid chain)

-animal origin

-saturated with H (no double bond)

Oils:Liquid at room temperature because they pack loosely (1 glycerol w/ 2 straight and 1 bent fatty acid chain). Comes from a plant origin and is unsaturated with H (has double bond). Hydro generated = add more hydrogen to make saturated

Front 28

What are phospholipids?

Back 28

Glycerol + 2 fatty acids + phosphate group

(PO4, 3-)

-hydrophilic head (water loving)
-hydrophobic tail (water fearing)

-part of cell membrane

Front 29

What are sterols?

Back 29

Sterols (aka steroids) have a complex ring structure.

-Are male and female sex hormones.
-Three 6 C rings and 1 5 C ring
-Many hormones are involved with communication between cells

Front 30

What are proteins?

Back 30

One or more polypeptides folded or coiled in a specific 3D shape (confirmation), they can vary in structure.

Front 31

What are the monomers of proteins?

Back 31

Amino acids.
-Carbon
-Amino group (NH2)
-Carboxyl group (COOH)

-Variable R group
20 variable R groups = 20 different amino acids

Front 32

What are polypeptides?

Back 32

Many amino acids linked together by peptide bonds, that vary from a few to thousands. Each polypeptide has a unique sequence of amino acids, which creates immense variety.

Protein cannot be a polypeptide

Polypeptide can be a protein

Front 33

Name the 4 levels of structure and the phase of the protein.

Back 33

Primary: Unique structure of amino acids determined by DNA sequence. Is called "polypeptide"

Secondary: Coiling and folding of the polypeptide because of hydrogen bonds.

Tertiary: 3D folding of secondary structure into a specific shape, caused by various bond types. Interactions are between R groups. Called functional protein.

Quaternary: Two or more tertiary structures put together, only for some proteins.

Front 34

Name the 2 types of proteins.

Back 34

Fibrous protein, long and narrow and have little or no tertiary structure.
-Insoluble in water
-Have a structural function.

Globular protein, rounded and have complex tertiary and sometimes quaternary structure. Usually soluble in water.

-Usually soluble in water.
-Metabolic function.

Front 35

Name protein functions.

Back 35

Chemical reactions- Enzymes
Structural support- Muscles, tendons, bones and ligaments
Movement- Protein in muscles

Defense- Immune system: Antibodies
Transport- Membrane transport

Cellular communication- cell receptors and hormones
Energy-Minor function

Front 36

What are nucleic acids (polynucleotides)? What are the two types?

Back 36

Store and transmit hereditary information that controls cellular activity. Monomer is nucleotides. DNA and RNA, Deoxyribonucleic amd Ribonucleic

Front 37

What are the 5 bases of nucleic acids?

Back 37

Adenine, guanine, cytosine, tymine (DNA only) and uracil (RNA only)

Front 38

Difference between DNA and RNA

Back 38

DNA, store genetic info in the nucleus, it is double stranded with a double helix. It has a sequence of nitrogenous bases in a gene codes for a specific amino acid sequence, Protein controls cellular activity.

RNA, reads DNA code, single stranded and makes a copy of the DNA (transcription) and synthesizes a protein (translation)

Front 39

What are vitamins?

Back 39

Organic molecules with diverse functions that are required in the diet in very small amounts because our body cannot generate some of them.
Vitamins: (soluble in water) B Complex, functions as coenzymes in chemical reactions. C Produces connective tissue, antioxidant, iron absorption. (non-soluble) A visual pigments of eye. K blood clotting. D calcium absorption and bone formation. F antioxidant

Front 40

What are minerals?

Back 40

Inorganic molecules with diverse functions that are usually required in the diet in small amounts because our body cannot generate some of them. Minerals: (more than 200mg) Calcium, bones teeth, blood clotting, nerve and muscle function. Phosphorous, bones and teeth, nucleotides. Sodium, nerve transmission. (less than 200mg). Potassium, water balance. Iron, hemoglobin. Iodine, thyroid hormones.

Front 41

Why is water important?

Back 41

Water is required more than any other substance.
-Polar structure due to unequal distribution of e-. Hydrogen positive, oxygen negative.

-Waters function is a universal solvent, for ionic and polar compounds due to polarity and hydrogen bonding.

Front 42

What is Benedict's reagent? How does it react?

Back 42

A blue substance used to test for reducing sugars (monosaccharides). It reacts by turning red, green or yellow (traffic light colors) if there are reducing sugars present.

Front 43

How do you test for lipids?

Back 43

Brown paper test. If you put a lipid on a brown paper bag and put it under the light, and if it is transparent, it is a lipid.

Front 44

What is Biuret reagent? How does it react?

Back 44

Biuret reagent is a blue substance used to test for proteins. It reacts by turning a purple/pink if proteins are present.

Front 45

How do you test for starches?

Back 45

Iodine test. If the brown iodine turns dark/light blue, then there is starch present.