Biochem

Cards (84)

  • water molecule - is made up of two hydrogen atoms
    bonded to an oxygen atom.
  • Polar Molecule - A molecule that has electrically charged areas
  • polarity - This uneven distribution of charges across a molecule
    making one end positive (H) and the other negative (O)
  • HYDROGEN BONDS - The positive hydrogen ends of one water molecule attract the negative oxygen ends nearby water
    molecules causing them to stick together like weak
    magnets.
  • Cohesion - The tendency for water molecules to form weak bonds and stick to each other.
  • SURFACE TENSION - A force that acts on the particles at the surface of a liquid.
  • ADHESION - The tendency of water to stick to other substances.
  • Capillary Action - It is when water travels in a narrow space due to the forces of cohesion and adhesion against the force of
    gravity
  • SOLUTION - is a mixture that forms when one substance
    dissolves another.
  • SOLUTE - is the substance that is being dissolved,
  • Water - IS called the universal solvent because it can
    dissolve more substances than any other known
    substance.
  • Specific Heat - The amount of heat needed to increase the temperature of 1kg of a substance by 1°C.
  • VISCOSITY - The resistance to flow exhibited by fluids.
  • PROTEINS - It is composed of one or more amino acids.
  • Amino Acids - are the building blocks (monomers) of proteins.
  • Proteins are made of - Carbon, Hydrogen, Oxygen, and
    Nitrogen.
  • CARBOHYDRATES - Source of stored energy
  • CARBOHYDRATES - Transport stored energy
  • Monosaccharides - simple sugars =>monomer
  • Disaccharides - two simple sugars linked by covalent bonds
  • Oligosaccharides - three to 20 monosaccharides
  • Polysaccharides - hundreds or thousands of monosaccharides—starch, glycogen, cellulose
  • Polysaccharides - are giant polymers of monosaccharides.
  • Starch (amidon) - storage of glucose in plants
  • Glycogen - storage of glucose in animals
  • Cellulose - very stable, good for structural components
  • Proteins - formed by a linear combination of amino acids monomers (among 20) by peptide linkage
  • Carbohydrates - formed by linear or branched combination of monosaccharides monomers by glycosidic linkage
  • Lipids - are nonpolar hydrocarbons.
  • Fatty acids - are amphipathic: they have opposing chemical properties.
  • Animal fats - tend to be saturated: packed together tightly; solid at room temperature.
  • oils - tend to be unsaturated: the “kinks” prevent packing; liquid at room temperature.
  • Phospholipids - fatty acids bound to glycerol; a phosphate group replaces one fatty acid
  • Lipids - form large structures but the interactions are not covalent. Non polar and amphiphatic molecules
  • DENATURATION - Process modifying the molecular structure of a protein. It destroys the structure of the protein
  • CARBOHYDRATES - Immediate source of energy
  • Monosaccharides - Monomers of carbohydrates
  • Carbohydrate polymers - are called polysaccharides
  • Carbohydrate monomers - are simple sugars called
    monosaccharides
  • Monosaccharide - one sugar molecule