Biochem

• What are the definitions of monomers and polymers?

  • Monomers: Smaller units that create larger molecules
  • Polymers: Made from many monomers bonded together
• What is a condensation reaction?

  • Joins two molecules together
  • Creates a chemical bond
  • Removes water
• What is a hydrolysis reaction?

  • Breaks apart monomers
  • Breaks a chemical bond
  • Uses water
• What are the three levels of carbohydrate size?

  1. Monosaccharides: One sugar unit
  2. Disaccharides: Two sugar units
  3. Polysaccharides: Many sugar units
• What are the three monosaccharides to know?

  Glucose, fructose, galactose
• What are the three disaccharides to know?

  Sucrose, maltose, lactose
• What are the two polysaccharides to know?

  Starch, cellulose, glycogen
• What is the structure of alpha glucose?

  Hydrogen on top, hydroxyl group on bottom
• What is the structure of beta glucose?

  Hydroxyl group on top, hydrogen on bottom
• What is a glycosidic bond?

  • Bond formed between two monosaccharides
  • Created via a condensation reaction
• What two monosaccharides make maltose?

  Glucose plus glucose
• What two monosaccharides make lactose?

  Glucose plus galactose
• What two monosaccharides make sucrose?

  Glucose plus fructose
• What are the functions of starch and cellulose?

  • Starch: Stores glucose for chemical energy
  • Cellulose: Provides structural strength in cell walls
• Where is glycogen mainly found in animals?

  Liver and muscle cells
• What is the difference between starch and cellulose in terms of glucose isomers?

  • Starch and glycogen: Made from alpha glucose
  • Cellulose: Made from beta glucose
• What are the types of glycosidic bonds in starch and glycogen?

  • Starch: 1-4 and 1-6 glycosidic bonds
  • Glycogen: 1-4 and 1-6 glycosidic bonds
• What is the structure of amylose and amylopectin?

  • Amylose: Unbranched, coils into a helix
  • Amylopectin: Branched, larger surface area for enzymes
• Why are polysaccharides insoluble?

  • Large size prevents affecting water potential
  • No impact on osmosis
• What is the structure of cellulose?

  • Long straight chains with 1-4 glycosidic bonds
  • Chains line up in parallel, joined by hydrogen bonds
• What is the significance of hydrogen bonds in cellulose?

  • Provide strength to the cellulose structure
  • Form fibrils for structural support
• How does glycogen differ from starch?

  • Higher proportion of 1-6 glycosidic bonds
  • More branched structure for rapid hydrolysis
• What are the two types of lipids mentioned?

  1. Triglycerides
  2. Phospholipids
• What is the structure of triglycerides?

  • One glycerol molecule
  • Three fatty acid chains
• What is the structure of phospholipids?

  • One glycerol molecule
  • Two fatty acid chains and one phosphate group
• How are triglycerides formed?

  • Through three condensation reactions
  • Three water molecules are lost
• What is an ester bond?

  Bond formed in triglycerides and phospholipids
• What is the difference between saturated and unsaturated fatty acids?

  Saturated: No double bonds; unsaturated: at least one double bond
• What are the properties of triglycerides?

  • Energy store with high carbon-hydrogen bonds
  • Do not affect water potential
  • Low mass compared to other tissues
• What are the properties of phospholipids?

  • Form bilayers in water
  • Hydrophilic heads attract water
  • Hydrophobic tails repel water
• What is the general structure of an amino acid?

  Central carbon, hydrogen, amino group, carboxyl group, R group
• What is a dipeptide?

  • Formed by two amino acids bonded together
  • Created via a condensation reaction
• What is a polypeptide?

  • Multiple amino acids joined together
  • Formed by multiple condensation reactions
• What is the primary structure of a protein?

  • Order or sequence of amino acids in a polypeptide chain
• What is the secondary structure of a protein?

  • Folding or twisting of the primary structure
  • Forms alpha helix or beta pleated sheet
• What is the tertiary structure of a protein?

  • Unique 3D shape formed by further folding
  • Held by ionic, hydrogen, and disulfide bonds
• What is the quaternary structure of a protein?

  • Unique 3D shape with more than one polypeptide chain
• What is the function of enzymes?

  Catalyze reactions by lowering activation energy
• What determines the specificity of an enzyme?

  The unique shape of the active site
• What is the induced fit model of enzyme action?

  • Active site changes shape to mold around substrate
  • Reduces activation energy needed for reactions