Chapter 5 Flashcards

(28 cards)

0
Q

Hydrophilic

A

Attracts water molecules

Heads

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1
Q

Hydrophobic

A

Avoids water molecules

Tails

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3
Q

Hydrocarbon

A

Organic molecule composed of only carbon and hydrogen atoms

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4
Q

Organic molecules

A

Carbon based molecule

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5
Q

Inorganic molecule

A

Non carbon based molecule

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6
Q

carbon’s ability to bond

A

Carbon has only 4 electrons in its highest occupied energy level. Because this energy level can hold 8 electrons, carbon can form up to 4 bonds with other atoms.

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7
Q

dehydration synthesis

A

removing water to put monomers together

water is removed to build a polymer

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8
Q

hydrolysis reaction

A

break bonds between monomers by adding water to them

water is added to break it down monomers

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9
Q

types of macromolecules

A

carbohydrate
lipid
protein
nucleic acid

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10
Q

carbohydrate

A

Organic compound made of sugar molecules

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11
Q

monomer of carbohydrates

A

monosaccharides

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12
Q

polymer of carbohydrates

A

Disaccharide

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13
Q

Polysaccharide

A

Long chain made of simple sugar monomers

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14
Q

Lipid

A

One of a class of water avoiding compounds

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15
Q

Protein

A

polymer constructed from a set of 20 amino acid monomers

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16
Q

monomer of proteins

17
Q

polymer of proteins

A

polypeptide (chain of linked amino acids)

18
Q

functions of carbohydrates

A

Energy storage, receptors, structure of plant cell wall

19
Q

functions of Lipids

A

Membrane structure, energy storage, insulation

20
Q

functions of proteins

A

Enzymes, structure, receptors, transport, and more

21
Q

functions of nucleic acids

A

Genetic makeup

22
Q

monomer of nucleic acids

A

Nucleotide
Base
Nitrogenous

23
Q

polymer of nucleic acids

24
Q

Macromolecule

A

Every large molecule consisting of many atoms

25
Enzymes
Specialized protein that catalysts the chemical reactions of a cell
26
functions of Enzymes
to speed up chemical reactions | lowers the energy requirement barrier so that the reaction can proceed at normal cell temperatures
27
What can denaturation do to proteins?
Proteins deform and can't fold properly causing the shapes to be lost
28
causes of denaturation
over heating/ alchohol