Bio paper 1

Subdecks (3)

Cards (306)

  • 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 and polymers

    • Glucose (monomer)
    • Amino acids (monomers)
    • Nucleotides (monomers)
    • Starch (polymer)
    • Cellulose (polymer)
    • Glycogen (polymer)
    • Proteins (polymer)
    • DNA/RNA (polymer)
  • 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
  • Monosaccharide
    One sugar unit
  • Disaccharide
    Two sugar units joined together
  • Polysaccharide
    Many sugar units joined together
  • 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, provides chemical energy
  • Cellulose
    • Structural strength in plant cell walls
  • Glycogen
    • Stored in animals, mainly in liver and muscle cells
  • Starch and glycogen are made from alpha glucose, cellulose is made from beta glucose
  • Starch has 1-4 and 1-6 glycosidic bonds, cellulose has 1-4 glycosidic bonds, glycogen has 1-4 and 1-6 glycosidic bonds
  • Amylose
    Unbranched starch polymer with only 1-4 glycosidic bonds
  • Amylopectin
    Branched starch polymer with both 1-4 and 1-6 glycosidic bonds
  • Amylose
    • Coils up into a helix, allows compact storage
  • Amylopectin
    • Branched structure creates larger surface area for enzymes
  • Carbohydrates are large and insoluble, so they don't affect water potential or osmosis
  • Cellulose
    • Long straight chains held together by hydrogen bonds, provides structural strength
  • Glycogen
    • More branched than starch, can be more readily hydrolyzed to release glucose
  • Triglyceride
    Lipid with glycerol and 3 fatty acid chains
  • Phospholipid
    Lipid with glycerol, 2 fatty acid chains, and a phosphate group
  • Triglyceride formation
    3 condensation reactions, 3 ester bonds formed, 3 water molecules removed
  • Triglycerides
    • High ratio of energy-storing C-H bonds, can act as metabolic water source, do not affect water potential
  • Phospholipids
    • Hydrophilic head, hydrophobic tails, can form bilayers
  • Amino acid
    Monomer of proteins, has central carbon, hydrogen, amine group, carboxyl group, and variable R group
  • Dipeptide formation
    Condensation reaction, peptide bond formed, water removed
  • Polypeptide formation

    Multiple condensation reactions, multiple peptide bonds formed
  • Primary structure

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

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

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

    Multiple polypeptide chains assembled together
  • Enzymes
    • Proteins in tertiary structure that catalyze reactions by lowering activation energy
  • Active site

    Unique shape complementary to a specific substrate