Section 1

• Monomers are smaller units which can create larger molecules and the polymers are made from lots of monomers which are bonded together
• Examples of monomers

  • Glucose
  • Amino acids
  • Nucleotides
• Examples of polymers

  • Starch
  • Cellulose
  • Glycogen
  • Proteins
  • DNA
  • RNA
• Condensation reaction to create polymers


  1. Joining two molecules together

  2. Creating a chemical bond

  3. Removing water
• Hydrolysis reaction to break apart polymers


  1. Breaking a chemical bond between two molecules

  2. Involves the use of water
• Monosaccharides


  • Glucose
  • Fructose
  • Galactose
• Disaccharides


  • Sucrose
  • Maltose
  • Lactose
• Polysaccharides


  • Starch
  • Cellulose
  • Glycogen
• Alpha glucose


  Hydrogen atom on top, hydroxyl group on bottom of carbon 1
• Beta glucose


  Hydroxyl group on top, hydrogen atom on bottom of carbon 1
• Glycosidic bond


  Chemical bond that forms between two monosaccharides to create a disaccharide
• Maltose is made from glucose + glucose, lactose is made from glucose + galactose, sucrose is made from glucose + fructose
• Starch


  • Stored in plants to provide chemical energy
  • Made from alpha glucose
• Cellulose


  • Provides structural strength in plant cell walls
  • Made from beta glucose
• Glycogen


  • Stored in animals to provide chemical energy
  • Made from alpha glucose
• Starch and glycogen have 1-4 and 1-6 glycosidic bonds, cellulose has only 1-4 glycosidic bonds</b>
• Amylose


  Unbranched polymer of starch
• Amylopectin


  Branched polymer of starch
• Carbohydrates are large and insoluble, so they don't affect water potential or osmosis
• Cellulose


  • Long straight chains held together by hydrogen bonds, providing structural strength
• Glycogen


  • More branched than starch, can be more readily hydrolyzed to glucose
• Lipids


  • Triglycerides
  • Phospholipids
• Condensation reaction to form triglycerides


  Three fatty acids join to glycerol, three water molecules removed
• Ester bond


  Bond that forms between fatty acids and glycerol in triglycerides
• Saturated fatty acid


  No double bonds between carbon atoms, fully saturated with hydrogen
• Unsaturated fatty acid


  At least one double bond between carbon atoms
• Triglycerides


  • High ratio of energy-storing carbon-hydrogen bonds
  • Can act as metabolic water source when oxidized
  • Do not affect water potential or osmosis
• Phospholipids


  • Hydrophilic head, hydrophobic tails
  • Form a bilayer in cells
• Amino acids


  • Central carbon
  • Hydrogen
  • R group
  • Amine group
  • Carboxyl group
• Condensation reaction to form dipeptide

  Two amino acids join, water removed, peptide bond forms
• Condensation reactions to form polypeptide

  Multiple amino acids join, multiple peptide bonds form
• Primary structure


  Order or sequence of amino acids in a polypeptide chain
• Secondary structure


  Folding or twisting of polypeptide chain, held by hydrogen bonds
• Tertiary structure


  Further folding of polypeptide chain, held by ionic, hydrogen and disulfide bonds
• Quaternary structure


  Protein made up of more than one polypeptide chain
• Enzymes


  • Proteins in tertiary structure
  • Catalyze reactions by lowering activation energy
  • Each enzyme is specific to one reaction due to unique active site shape
• Induced fit model


  Enzyme active site slightly changes shape to mold around substrate, putting strain on bonds to lower activation energy
• Active site


  Complementary in shape to a particular substrate
• Lock and key model


  Enzyme's active site is complementary in shape to the substrate
• Induced fit model


  1. Substrate binds

  2. Enzyme's active site slightly changes shape to mould around substrate

  3. Puts strain and tension on bonds

  4. Lowers activation energy