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Biology Flash Cards (Human Systems Part 1)
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- 1MacromoleculesLarge, complex, and organic molecules, such as Carbohydrates, Proteins, Lipids, and Nucleic Acids.
- 2CarbohydratesMolecules made of both carbon and water like sucrose, glucose, fructose, lactose, etc.
Purpose is to produce energy for living organisms, mainly glucose. - 3LipidsOils and fats such as triglycerides, steroids, phospholipids and waxes-mainly triglycerides
- 4ProteinsAre structures designed by DNA and Nucleic acids that do most everything that is not providing energy for an organism. They make up most of the body.
- 5Nucleic AcidsDNA is the most prominent example
- 6Monomers and PolymersMeans that there are "one" or "many" samples of one component--could be a substance, sugar, or generalization.
- 7Inorganic and Organic ChemicalsInorganic chemicals are chemicals that come from non-living things, mainly pure substances from the earth. Organic chemicals come from living organisms, produced by our bodies.
- 8MicronutrientsRequired in small amounts and with combinations for survival. Made up of minerals (inorganic), and vitamins (organic). Water is an essential micronutrient.
- 9MonosaccharidesOne sugar unit that is considered to be a simple sugar. Examples are Trioses, Pentoses, and Hexoses, which are basically sugar formulas. Structural Isomers are also examples.
- 10Pentoses, Trioses, Hexoses, etc.OSE = sugar, therefore it is a sugar unit that differs in the numbers of molecules.
- 11Structural IsomersAn isomer is a sugar molecule or other molecule that has the same chemical formula as another chemical compound, yet differs structurally and in its properties. Hands are an example that are the same yet mirror images of each other.
- 12DisaccharidesA sugar molecule made of 2 monosaccharides. They are formed in a reaction called dehydration synthesis, which is the loss of water within a sugar molecule that results in something new.
- 13Dehydration SynthesisA process where water is lost within a sugar molecule, resulting in a new substance such as a disaccharide. The opposite of this process is called hydrolysis.
- 14HydrolysisAdding water to a sugar molecule to break apart a substance such as a disaccharide.
- 15PolysaccharidesPolymers of sugars formed by dehydration synthesis such as starch, glycogen, and cellulose. Each polysaccharide has a different structure.
- 16StarchHas a swirling structure that is very long, made up of thousands of glucose molecules. Stores glucose in plant cells.
- 17GlycogenHas a branching molecule shape found in animal cells. Used for short term glucose storage.
- 18CelluloseLong fibres that make chains of glucose found in plant cells. Make up exoskeletons for cell walls that are strong, insoluble, and indigestible.
- 19TriglyceridesGlycerol and 3 fatty acids that form either single or double bonds in long chain structures. Used as an energy reserve.
- 20Single BondsAre flexible and saturated.
- 21Double bondsAre rigid and unsaturated.
- 22FatsAre solids, found in animal cells, are saturated and have an increased risk of heart disease and B.P. Insulators, buoyant, and used for energy storage.
- 23OilsAre liquids, found in plant cells, are unsaturated and have a decreased risk of heart disease and B.P. Insulators, buoyant, and used for energy storage.
- 24Fatty AcidsJoined to glycerol through dehydration synthesis, 3-22 carbons long, made with single or double bonds.
- 25Amino AcidMade of nitrogen, carboxyl acid, carbons, and hydrogen bonds. Have a variable known as R that provides up to 20 different variations of the acid.
- 26PolypeptidesPolymers of amino acid-include what is know as a peptide bond that produces water when formed through dehydration synthesis.
- 27Primary StructureA chain of amino acids , forming no particular shape.
- 28Secondary StructureThis occurs when hydrogen bonds are formed with the amino acids. Results in the protein folding and creating either an alpha helix and/or a beta sheet
- 29Alpha HelixHas a spiral shape as a result of first level folding.
- 30Beta SheetHas a pleated sheet shape like an accordion as a result of first level folding.
- 31Tertiary StructureOccurs when some alpha helixes and beta sheets are attracted to one another within the secondary structure.
- 32GlobularIs soluble and is used for metabolic functions. Looks like a ball of messy yarn.
- 33FibrousHas a straight line shape used for structural functions. Insoluble.
- 34Quaternary StructureA protein consisting of more than one amino acid chain any structure.
- 35PolypeptideHas one of the typical protein structures beside another, connecting simply.
- 36ProstheticA type of quaternary protein structure that is a non-protein addition, and therefore is joined together with the protein differently.
- 37EnzymeMade up of proteins and used to conserve energy. They speed up chemical reactions and break apart or form products from substrate.
- 38Activation EnergyThe amount of energy needed for a reaction. Enzymes reduce the energy needed.
- 39Characteristics of an Enzyme-They reduce activation energy
-The need physical contact
-Specified for certain functions
-Need optimal conditions
-They are biological catalysts - 40Induced Fit ModelWhere the enzyme and substrate change shape slightly after meeting on the active site of the enzyme.
- 41Catabolic ReactionsWhere a complex molecule is broken down into simpler substances. AB>A+B
Similar to Hydrolysis. - 42Anabolic ReactionsWhere simpler substances form complex molecules. A+B>AB
Similar to Dehydration Synthesis. - 43Rate of ReactionThe speed at which the reaction takes place. Measure by the amount of product or the speed at which the reactants dissapear.
- 44Factors that effect Enzymes-Temperature
-pH
-Inhibitors
-Substrate concentrate
-Enzyme concentrate - 45Temperature as a Factor that effects EnzymesIf it is too high the enzymes denature, if it is too low they won't fit properly or won't collide.
- 46pH as a Factor that effects EnzymesIf it is too high or too low the enzymes denature.
- 47TrypsinResides in the smaller intestine and has a pH of 4-10
- 48PepsinResides in the stomach and has a pH of 0-4
- 49Competitive InhibitorsThey compete with the substrate for the active site and slow the rate of reaction.
- 50Non-competitive InhibitorsThe do not compete with the substrate for the active site, have a different spot that connects them to the enzyme. Once connected, they change the shape of the enzyme. Slow the rate of reaction.
- 51Co-EnzymesCarrier molecules that are organic
- 52Co-FactorsInorganic non-proteins
- 53Digestive SystemThe part of a living organism that breaks food down into smaller pieces and molecules by using organs that digest mechanically and chemically.
- 54Accessory OrgansOrgans that are part of the digestive system but do not break food down, only assist. Examples are the mouth, salivary glands, liver, pancreas, and gallbladder.
- 55Mechanical ProcessBreaks food into smaller parts and is usually more physical
- 56Chemical ProcessBreaks food into smaller molecules and uses chemical substances
- 57IngestionThe phase where the food goes into the mouth, is chewed, and becomes a bolus going down the esophagus.
- 58AmylaseAn enzyme in the salivary glands that breaks down amylose into maltose.
- 59EsophagusIs an accessory organ that uses peristalsis to move the bolus into the stomach.
- 60StomachVery acidic. Has folds within it that allow it to stretch and expand, and three different muscles that churn the food to break it apart. Has a mucus lining to protect itself. Mainly digests proteins.
- 61ChymeThe thick liquid obtained from food through the digestion process.
- 62Stomach Acid (Purpose)HCL and Gastric acid degrade the fibre and kill bacteria as part of a chemical process in the stomach. Activate pepsinogen and pro rennin.
- 63Small IntestineEnters to duodenum and uses peristalsis to move the chyme back and forth in segmentation. Where most of the absorption and digestion takes place.
- 64DuodenumThe first section of the small intestine after the stomach.
- 65SegmentationA mechanical process where chyme is swished back and forth in order to secrete different parts. Takes place in the small intestine.
- 66PancreasAn accessory organ that delivers bicarbonate, pancreatic amylase, lipase, trypsin, chymotrypsin, and other enzymes to the duodenum.
- 67LiverProduces a bile that allows the lipase enzyme to make contact with water in order to emulsify fats.
- 68EmulsificationA process that secretes the lipids from water by using enzymes and bile. Makes the oil into small droplets that are evenly distributed.
- 69Absorption (Small Intestine)Increases the surface area by having waves which have villi and microvilli. Are one cell thick and use active transport.
- 70Activation (For Enzymes and Other Substances)Storing substances in conditions that are NOT OPTIMAL and the moving them to where conditions ARE OPTIMAL is called activation. Happens with substances from the pancreas.