Define Organic Compound
A compound that contains carbon and is found in living things
components of carbohydrates
C, H, O
components of proteins
C, H, O
components of lipids
C, H, O, N
components of nucleic acids
C, H, O, N, P, S
Monomers of carbohydrates
monosaccharides
Monomers of proteins
amino acids
Monomers of lipids
fatty acids and monoglycerides
Monomers of nucleic acid
nucleotides
Function of carbohydrate
energy
Function of protein
everything
Function of lipid
store energy, structure, insulation
Function of nucleic acid
store genetic information
Example of crabohydrate
Glycogen, cellulose, starch, chitin
Example of protein
enzymes
Example of lipid
wax, oil, fat, steriods
Example of nucleic acid
DNA and RNA
Monomer + Monomer =
Polymer (Condensation Reaction)
Anabolism (Condensation)
Metabolic pathways that construct molecules, requiring energy.
Catabolism (Hydrolysis)
Metabolic pathways that break down molecules, releasing energy.
What type of bonds does Hydrolysis Break
Covalent
Are electrons shared equally in a water molecule
no bitch
Why does Oxygen attract electrons more strongly in a water molecule
because it has a higher electronegativity
why is water described as polar?
because it has a slight difference in charge across its poles
what bonding holds water molecules together
hydrogen bonding
Thermal Properties of water
Water can absorb much heat before changing state (requires breaking of hydrogen bonds)
Cohesive/adhesive properties of water
Water will 'stick' to other water molecules (cohesion) and charged substances (adhesion)
Solvent properties of water
Water dissolves polar and ionic substances
What type of substances is water able to dissolve
Polar and Ionic
Hydrophobic
Water molecules are more strongly attracted to each other than that of the non polar molecule
Hydrophilic
Attracted to water
Function of Monosaccharide
Energy
Function of Disaccharide
Transport
Function of Polysaccharide
Storage
Types of Monosaccharide
glucose
galactose
fructose
Types of Disaccharide
maltose
lactose
sucrose
Types of Polysaccharide
starch
glycogen
cellulose
chitin
Glycerol + 3 Fatty Acids =
Triglyceride + 3H20
How do animals store triglycerides
as fats (solid)
How do plants store triglycerides
as oils (liquid)
what is the largest class of lipids and function primarily as long-term energy storage molecules
Triglycerides
Body Mass Index Formula
Mass (kg)/(Height in m)^2
Saturated Fatty Acids
A fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds and the maximum number of hydrogen atoms are attached to the carbon skeleton.
Unsaturated Fatty Acids
A fatty acid possessing one or more double bonds between the carbons in the hydrocarbon tail. Such bonding reduces the number of hydrogen atoms attached to the carbon skeleton.
cis fatty acids
Hydrogens on the same side of the double bonds
trans fatty acids
Hydrogens on different side of the double bonds
glucose + glucose =
maltose + H20
Glucose + Galactose =
lactose + H20
Glucose + fructose =
sucrose + H20
Amylose Starch
1,4 linkage
unbranched
Amylopectin Starch
1,6 linkage
branched
how many bonds does H have
1
How many bonds does O have
2
How many bonds does N have
3
How many bonds does C have
4
Explain why water is liquid at STP
hydrogen bonds that hold water together are weak, so water has no set structure or shape
Why is sweating a cooling process?
Large amounts of heat are needed to break hydrogen bonds and evaporate water
List the properties of water
cohesive
adhesive
surface tension
high specific heat
high boiling point
high latent heat of vaporization
Solute
A substance that is dissolved in a solution.
Solvent
A liquid substance capable of dissolving other substances
lipoproteins
clusters of lipids associated with proteins that serve as transport vehicles for lipids in blood
How are water molecules dipoles?
They have 2 poles, positive hydrogen and negative oxygen, therefore they show dipolarity
What 3 elements do monosaccharides contain?
carbon, hydrogen, and oxygen
1:2:1 ratio
Monounsaturated Fatty Acid
one double bond
Polyunsaturated Fatty Acid
two or more double covalent bonds
Reasons Trans-fats cause health issues
can cause coronary heart diseas (CHD)
There are how many types of amino acids?
20
All amino acids contain what?
An amine group (NH2)
A carboxylic acid group (COOH)
A hydrogen atom (H)
A variable side chain (R group) (R)
Amino acids are linked together by condensation to form ________________________
polypeptides
what is the covalent bond between amino acids called
a peptide bond
long chains of covalently bonded amino acids are called ____________________
polypeptides
are lipids non polar or polar
non polar
Primary structure of a protein
Simple polypeptide chain
Secondary structure of a protein
Beta structure (fan fold) or alpha structure (double helix)
Tertiary structure of a protein
protein starts to fold itself (no longer linear)
Quaternary structure of a protein
Add to other tertiary structures
Fibrous protein
Long chains of polypeptide, muscle fibers and ligaments
Globular protein
Large, complex, 3D, dissolves in water
Effect of temperature on proteins
High temperature disrupts the hydrogen bonds that hold the protein together
Effect of pH levels on proteins
Changing the pH will alter the charge of the protein, which in turn will alter protein shape and function
one gene will code for one _______________________
polypeptide
proteome
an organism's complete set of proteins
The proteome is always significantly larger than ________________________
the number of genes in an individual
example of protein function
Structure
Hormone
Immunity
Transport
Sensation
Movement
Enzymes
define enzyme
a globular protein which acts as a catalyst by speeding up the rate of a chemical reaction
substrate
the molecule an enzyme reacts with
active site
the region on the surface of the enzyme which binds to the substrate molecule
The active site and the substrate complement each other in both
shape and chemical properties
collision frequency
Increasing the molecular motion of the particles
Increasing the concentration of particles
Catalysis only occurs when? Why?
When substrates are in liquid so their molecules are in continual motion and there is a chance of collision
Immobilized enzymes
Enzymes that are controlled by the attachment of other material to resist movement
Used in industry
Factors affecting enzyme activity
Temperature
pH
Substrate concentration
Effect of temperature on enzymes
Every 10 C increase, enzyme activity doubles because particles are moving faster. Enzymes denature when too hot
Effect of pH on enzymes
Optimum is 7
Below 7 the acidity denatures the enzymes
Above 7 alkalinity denatures the enzymes
Effect of substrate concentration on enzymes
As concentration increases, so does enzyme activity, but after a certain point the active sites are occupied so it is limiting
Allosteric site
Change its shape to either activate or inactivate
Competitive inhibitor
Block substrates by mimicking them
Non competitive inhibitor
Change the shape of an enzyme