Biological Molecules (Add. Mod 1-4) Flashcards
(78 cards)
1
Q
organisms are composed mostly of water and “organic” molecules
A
Biological Molecules
2
Q
In chemistry: organic molecules = hydrocarbons
(chemical compounds with carbon and hydrogen, and a C-H bond; methane (CH4)
A
Biological Molecules
3
Q
all organisms from smallest simplest bacteria to complex plants and animals consist largely of the same four types of organic molecules
A
Biological molecules
4
Q
Small molecular subunit
A
Monomer
5
Q
Examples of Carbohydrates
A
starchy, candy, sugary fruits, cereals, potatoes,
pasta and bread
6
Q
- provide energy, provide shape to certain cells,
components of many antibiotics and
coenzymes, and essential part of DNA - fast energy source for cells
A
Carbohydrates
7
Q
Classification of Carbohydrates
A
- monosaccharide
- disaccharide
- polysaccharide
8
Q
5-6 carbon atoms (classification of carbs)
A
Monosaccharide
9
Q
5-C atoms
A
RNA & deoxyribose, pentose sugar of DNA
10
Q
Deoxy means —
A
Without oxygen
11
Q
Examples of 6-C atoms (Hexose)
A
Glucose, Fructose (in fruit), galactose (in milk)
12
Q
Same molecular formula but arranged differently
A
Isomers
13
Q
Glucose in the blood
A
Blood sugar
14
Q
2 hormones in mammals that regulate blood glucose levels
A
Insulin & glucagon
15
Q
Pertains to high blood glucose
A
Diabetes
16
Q
two linked monosaccharides in a chemical reaction called Dehydration Synthesis or Condensation Reaction
A
Disaccharide
17
Q
Process of Dehydration Synthesis (basahin mo nalang)
A
- Each of the monomers has a hydrogen (H) and a hydroxyl (OH) group
- In the course of the reaction, hydrogen is removed from one monomer, and a hydroxyl group from the other
- The hydrogen and hydroxyl combine to form water, and a bond links the two monomers
18
Q
Glucose + fructose =
A
Sucrose (table sugar)
19
Q
Glucose + galactose =
A
Lactose (milk sugar)
20
Q
Glucose + glucose =
A
Maltose (grain sugar)
21
Q
Disaccharides are broken down in the stomach and intestines by —
A
Digestive enzymes through Hydrolysis (breaking with water)
22
Q
hundreds or thousands of monosaccharide monomers
A
Polysaccharide
23
Q
Examples of polysaccharide
A
Cellulose, starch, glycogen, chitin
24
Q
act as storage molecules that readily break down into their glucose monomers when cells need a burst of energy)
A
Glycogen & Starch
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Stored form of glucose in plants
Starch - amylose
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Stored glucose in animals; liver and muscles
Glycogen
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outer rigid wall called the cell wall made up of polysaccharide and the most common organic compound in nature that humans cannot digest
Cellulose
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animals that chew their cud; horse, cows, carabaos and goats can digest cellulose and use it as energy (ang haba ng explanation daming cnabi)
Ruminants
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cell walls of fungi, flexible exoskeleton of insects, spiders, and crustaceans; the 2nd most common polysaccharide in nature
Chitin
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CHO, fatty acid + glycerol
Lipids
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Hydrophobic and containes non-polar carbon-carbon & carbon-hydrogen bonds
Lipids
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Contained energy of Lipids
9 food calories or 37 kJ of energy per gram
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Classification of Lipids
- Triglyceride
- Phospholipids
- Steroids
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three long hydrocarbon chains attached to a carboxyl group (fatty acids) bonded to glycerol (triglyceride’s backbone; three-carbon alcohol that contains three hydroxyl (OH) group)
Triglyceride
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“Fat molecule”
Triglyceride
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Types of Tricglyceride
- Saturated Fats
- Unsaturated Fats
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“Strearic”
single bonds connect all
carbons and each carbon has
two hydrogens
Saturated Fats
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a fatty acid is unsaturated if it has a double bond between carbon atoms, as it now has fewer hydrogen bonds
Unsaturated Fats
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- one double bond (type of unsaturated fats)
Monounsaturated - Oleic Acid
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- multiple double bonds
Polyunsaturated - linoleic acid
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turn vegetable oils which are made up of unsaturated fats, into solid fat by attaching hydrogen atoms onto the carbons that makes it chemically look and taste like saturated fat; makes:
Partial Hydrogenation
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Also known as hydrogenated vegetable oil; unsaturated fats with straight fatty acids: margarine
Trans Fat
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similar structure to a triglyceride, it consist of fatty acid chains attached to a glycerol backbone where instead of three fatty acid tails, it only has two
Phospholipids
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- four interconnected carbon rings
- different from other lipids structurally, still classified as lipids because they are soluble in nonpolar solvents
Streoids
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common steroid present in any food from animal source like meat, fish, eggs and can be also synthesized in the liver
Cholesterol
46
CHONP, nucleotide
Nucleic Acids
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long polymers composed of single elements
called nucleotides (consists of three components: a five-carbon (pentose) sugar at the center, one phosphate group (PO4), and nitrogenous base)
Nucleic Acid
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Categories of Nucleic Acids
- Purines
- Pyrimidine
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only biomolecule that cannot be metabolized to generate energy, in the form of ATP
Nucleic Acids
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double-ring, adenine (A) and guanine (G)
Purines
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single-ring, cytosine (C), thymine (T), uracil (U)
Pyrimidine
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Classification of Nucleic Acids
- Deoxyribonucleic Acid (DNA)
- Ribonucleic Acid (RNA)
- Adenosine Triphosphate (ATP)
53
carries the genetic information in all
organisms, starting from the smallest single-celled bacteria all the way to multicellular mammals like humans
DNA
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a double helix that resembles a spiral staircase; alternating sugars and phosphates form the rails, and nitrogenous bases form the rungs; hydrogen bonds between the bases hold the two strands of nucleotides together
DNA polymer
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a double helix that resembles a spiral staircase; alternating sugars and phosphates form the rails, and nitrogenous bases form the rungs; hydrogen bonds between the bases hold the two strands of nucleotides together
Antiparallel orientation
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Components of DNA
Deoxyribose (five carbon sugar), & Nitrogenous Base (Adenine, Guanine, Cytosine & Thymine)
57
involved in the synthesis of proteins,
regulation of genes and also carrier of
genetic information in some viruses
RNA
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Types of RNA
- Messenger RNA (mRNA)
- transfer RNA (tRNA)
- ribosomal RNA (rRNA)
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intermediate between a protein-coding gene and its
protein product
mRNA
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If a cell has to produce a specific protein, the protein encoding gene will be turned "on," meaning that an RNA-polymerizing enzyme will come and make a copy of the DNA sequence of the gene
Transcription
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responsible for choosing the right amino acid (used to produce a protein) to carry within a cell to the ribosome
tRNA
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after the ribosome receives the correct amino acid from the tRNA and the mRNA genetic information, it may begin to make the proper protein your body needs
Translation
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- a major component of ribosomes
- helps to bind mRNA in the right place so that it can read out its sequence information
rRNA
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an RNA nucleotide with an adenine
base, three phosphate groups, and a
ribose sugar which is used in ATP Cycle
Adenosine Triphosphate (ATP)
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CHON, amino acids
Proteins
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- more complex than carbohydrates and lipids
- play a wide array of roles in a cell or organism
- repairing and building of tissues, acting as enzymes, aiding the immune system, and served as hormones, that control specific physiological processes
Proteins
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Components of Protein
Amino Acid
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- a chain of monomers linked in a precise arrangement
- has a central carbon atom bonded to four other atoms or groups of atoms
Amino Acid
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side chain; can be any of 20 chemical groups; distinguish the amino acids from one another;
R-group
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joined the amino acids together; forms when the carboxyl group of one molecule combines with the amino group of another molecule to release a water molecule; long chains (polypeptides)
Peptide Bond
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Types of Amino Acids
- Essential Amino Acids
- Non-essential Amino Acids
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cannot be made by the body, they must come from food
Essential Amino Acids
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The 9 Essential Amino Acids
histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine
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foods that contain all nine essential amino acids; eggs, meat, fish
Complete Protein
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missing one or more essential amino acids
Incomplete Protein
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Amino acids that can be made in our body, do not need to consume them
Non-essential Amino Acids
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11 Non-essential amino acids
alanine, arginine, asparagine, cysteine, glutamine, glycine, proline, serine, tyrosine, aspartic acid,
glutamic acid
78
Four Levels of Structures (of Proteins)
- Primary (1’)
- Secondary (2’)
- Tertiary (3’)
- Quaternary (4’)
