7520165
Description
Flashcards by Natasha Gidluck, updated more than 1 year ago
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Created by Natasha Gidluck
about 7 years ago
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| Question | Answer |
| Macromolecules | Large, complex, and organic molecules, such as Carbohydrates, Proteins, Lipids, and Nucleic Acids. |
| Carbohydrates | Molecules made of both carbon and water like sucrose, glucose, fructose, lactose, etc. Purpose is to produce energy for living organisms, mainly glucose. |
| Lipids | Oils and fats such as triglycerides, steroids, phospholipids and waxes-mainly triglycerides |
| Proteins | Are 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. |
| Nucleic Acids | DNA is the most prominent example |
| Monomers and Polymers | Means that there are "one" or "many" samples of one component--could be a substance, sugar, or generalization. |
| Inorganic and Organic Chemicals | Inorganic 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. |
| Micronutrients | Required in small amounts and with combinations for survival. Made up of minerals (inorganic), and vitamins (organic). Water is an essential micronutrient. |
| Monosaccharides | One 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. |
| Pentoses, Trioses, Hexoses, etc. | OSE = sugar, therefore it is a sugar unit that differs in the numbers of molecules. |
| Structural Isomers | An 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. |
| Disaccharides | A 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. |
| Dehydration Synthesis | A 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. |
| Hydrolysis | Adding water to a sugar molecule to break apart a substance such as a disaccharide. |
| Polysaccharides | Polymers of sugars formed by dehydration synthesis such as starch, glycogen, and cellulose. Each polysaccharide has a different structure. |
| Starch | Has a swirling structure that is very long, made up of thousands of glucose molecules. Stores glucose in plant cells. |
| Glycogen | Has a branching molecule shape found in animal cells. Used for short term glucose storage. |
| Cellulose | Long fibres that make chains of glucose found in plant cells. Make up exoskeletons for cell walls that are strong, insoluble, and indigestible. |
| Triglycerides | Glycerol and 3 fatty acids that form either single or double bonds in long chain structures. Used as an energy reserve. |
| Single Bonds | Are flexible and saturated. |
| Double bonds | Are rigid and unsaturated. |
| Fats | Are 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. |
| Oils | Are 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. |
| Fatty Acids | Joined to glycerol through dehydration synthesis, 3-22 carbons long, made with single or double bonds. |
| Amino Acid | Made of nitrogen, carboxyl acid, carbons, and hydrogen bonds. Have a variable known as R that provides up to 20 different variations of the acid. |
| Polypeptides | Polymers of amino acid-include what is know as a peptide bond that produces water when formed through dehydration synthesis. |
| Primary Structure | A chain of amino acids , forming no particular shape. |
| Secondary Structure | This 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 |
| Alpha Helix | Has a spiral shape as a result of first level folding. |
| Beta Sheet | Has a pleated sheet shape like an accordion as a result of first level folding. |
| Tertiary Structure | Occurs when some alpha helixes and beta sheets are attracted to one another within the secondary structure. |
| Globular | Is soluble and is used for metabolic functions. Looks like a ball of messy yarn. |
| Fibrous | Has a straight line shape used for structural functions. Insoluble. |
| Quaternary Structure | A protein consisting of more than one amino acid chain any structure. |
| Polypeptide | Has one of the typical protein structures beside another, connecting simply. |
| Prosthetic | A type of quaternary protein structure that is a non-protein addition, and therefore is joined together with the protein differently. |
| Enzyme | Made up of proteins and used to conserve energy. They speed up chemical reactions and break apart or form products from substrate. |
| Activation Energy | The amount of energy needed for a reaction. Enzymes reduce the energy needed. |
| Characteristics of an Enzyme | -They reduce activation energy -The need physical contact -Specified for certain functions -Need optimal conditions -They are biological catalysts |
| Induced Fit Model | Where the enzyme and substrate change shape slightly after meeting on the active site of the enzyme. |
| Catabolic Reactions | Where a complex molecule is broken down into simpler substances. AB>A+B Similar to Hydrolysis. |
| Anabolic Reactions | Where simpler substances form complex molecules. A+B>AB Similar to Dehydration Synthesis. |
| Rate of Reaction | The speed at which the reaction takes place. Measure by the amount of product or the speed at which the reactants dissapear. |
| Factors that effect Enzymes | -Temperature -pH -Inhibitors -Substrate concentrate -Enzyme concentrate |
| Temperature as a Factor that effects Enzymes | If it is too high the enzymes denature, if it is too low they won't fit properly or won't collide. |
| pH as a Factor that effects Enzymes | If it is too high or too low the enzymes denature. |
| Trypsin | Resides in the smaller intestine and has a pH of 4-10 |
| Pepsin | Resides in the stomach and has a pH of 0-4 |
| Competitive Inhibitors | They compete with the substrate for the active site and slow the rate of reaction. |
| Non-competitive Inhibitors | The 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. |
| Co-Enzymes | Carrier molecules that are organic |
| Co-Factors | Inorganic non-proteins |
| Digestive System | The part of a living organism that breaks food down into smaller pieces and molecules by using organs that digest mechanically and chemically. |
| Accessory Organs | Organs 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. |
| Mechanical Process | Breaks food into smaller parts and is usually more physical |
| Chemical Process | Breaks food into smaller molecules and uses chemical substances |
| Ingestion | The phase where the food goes into the mouth, is chewed, and becomes a bolus going down the esophagus. |
| Amylase | An enzyme in the salivary glands that breaks down amylose into maltose. |
| Esophagus | Is an accessory organ that uses peristalsis to move the bolus into the stomach. |
| Stomach | Very 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. |
| Chyme | The thick liquid obtained from food through the digestion process. |
| Stomach 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. |
| Small Intestine | Enters to duodenum and uses peristalsis to move the chyme back and forth in segmentation. Where most of the absorption and digestion takes place. |
| Duodenum | The first section of the small intestine after the stomach. |
| Segmentation | A mechanical process where chyme is swished back and forth in order to secrete different parts. Takes place in the small intestine. |
| Pancreas | An accessory organ that delivers bicarbonate, pancreatic amylase, lipase, trypsin, chymotrypsin, and other enzymes to the duodenum. |
| Liver | Produces a bile that allows the lipase enzyme to make contact with water in order to emulsify fats. |
| Emulsification | A process that secretes the lipids from water by using enzymes and bile. Makes the oil into small droplets that are evenly distributed. |
| Absorption (Small Intestine) | Increases the surface area by having waves which have villi and microvilli. Are one cell thick and use active transport. |
| Activation (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. |
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