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Cards (96)
define
metabolism
chemical
reactions that occur in living
organism
Anabolic
Building up, from
monomers
to
polymers
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Catabolic
Breaking down, from
polymers
to
monomers
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Metabolic
pathways
1.
Monomers
join to form
polymers
2. Water is released (
condensation
)
3.
Polymers
break down into
monomers
4.
Water
is required (
hydrolysis
)
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Anaerobic
conditions
Produce
lactic acid
,
ethanol
, and other products with less energy compared to aerobic conditions
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Breaking down insulin protein to amino acids
Hydrolysis -
water
goes in to break the
bonds
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Amino
acids
Monomers
that
make up proteins
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Amino
group
Part of amino acid
structure
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Carboxylic
acid group
Part of amino acid
structure
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Isoelectric point
pH at which an amino acid has
no net charge
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Amphoteric
Amino acids that can act as
both
acids and bases
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Protein
formation
1.
Amino acids
form peptide bonds
2.
Peptide bonds
form primary
structure
3. Primary
structure
forms secondary structure (alpha helix,
beta sheet
)
4. Secondary and tertiary structures form
quaternary
structure
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Fibrous
proteins
Primarily have secondary
structure
Insoluble
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Globular
proteins
Have complex
tertiary
and
quaternary
structure
Soluble
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Protein analysis
1. Break
proteins
into
amino acids
2. Detect
amino acids
by chromatography or
electrophoresis
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Retardation
factor (Rf)
Ratio of
distance
moved by amino acid to
distance
moved by solvent in chromatography
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Ninhydrin
Toxic
chemical
used to detect
amino acids
in chromatography
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Enzymes
Proteins that
catalyse
chemical reactions by providing an active site that
lowers
the activation energy
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Enzymes
Highly specific
shape
that fits substrate
Increase
reaction rates
by
millions
of times
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Increasing
temperature
Disrupts
hydrogen
bonds in protein tertiary structure, causing
denaturation
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Changing
pH
Excess H+ or OH- disrupts
protein tertiary
structure, causing
denaturation
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Heavy
metals
Bind to
sulfhydryl
groups in
proteins
, disrupting tertiary structure
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Cofactors that are vitamins are called
coenzymes
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Inorganic
catalysts
are more stable but less specific and
slower
than enzymes
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Biological
molecules
Proteins
Lipids
Carbohydrates
Nucleic acids
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Van
der Waals forces
Nonpolar
,
insoluble
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Types
of lipids
Triglycerides
Phospholipids
Steroids
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Ester
Chemical linkage between
glycerol
and
fatty
acids
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Ketones, esters, ethers
Chemical
groups
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Condensation
1.
Water
coming out
2. How
glycerol
and
fatty
acids combine
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Hydrolysis
How
glycerol
and
fatty
acids break up
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Triglycerides
14-22
carbons long
Even
number
Saturated
if no double bonds
Unsaturated
if double bonds
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Saturated
fats have straight lines, stick together, higher melting/boiling point due to
London
dispersion forces
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Unsaturated fats have
kinks
, less
surface area
, lower melting/boiling point
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Omega
-3, omega-6
Refers to the
carbon number
where the
double bond
occurs
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Saturated
vs unsaturated fats
Saturated more likely to be
solid
, unsaturated more likely to be
liquid
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Iodine
number
Measure of unsaturation - number of grams of
iodine
that will react with
100g
of fat
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Iodine
number determination
1.
Iodine
reacts with
double bonds
2.
Excess iodine
reacts with
thiosulfate
3.
Calculations
to determine
iodine number
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Unsaturated fats like olive and soybean oil have high iodine numbers, saturated animal fats have
low
iodine numbers
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Rancidity
1. Hydrolysis by
water
,
enzymes
, acids
2. Oxidation by oxygen,
free radicals
,
sunlight
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See all 96 cards
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