Lecture 2.5 For 2.5 Quiz Flashcards
(34 cards)
Saturated Fats
- Solid at room temp
- Even number of Carbon’s and single covalent bonds
- Butter on Table
Unsaturated fats
- Better for you
- Olive Oil
- </= 1 double covalent bonds
Phospholipids
- Similar to triglycerides
- 1 fatty acid replaced by molecule with P and N
What is meant by Polarity?
- Hydrophilic: Polar (think Polar bears)
- Hydrophobic: NonPolar
What does amphipathic mean in reference to the phoso. bilayer
- Phobic and Philic side
Steroids
(Cholesterol–>bile salts, estrogen, progesterone, testosterone)
Carboxylic Acid Group
COOH
Amino Group
NH2
ID Protein by…
Central Caron atom, amino acids, amino group, carboxylic group, and side chains
mRNA
- Messenger RNA
- Contains genetic information copied from a portion of DNA
- Carries genetic information from gene our of nucleus into the cytoplasm (then turns into protein)
tRNA
- Transfer RNA
- Transports amino acids to the riosomes during PS
rRNA
- Ribosomal RNA
-Does NOT contain genetic information - Structural component of ribosomes
RNAi
- RNA interference
- at molecular level–>gene control, turn off gene (inhibits gene exression)
Peptide Bond
- Bond between amino acids
- di, tri, poly, etc.
- 50-3K AA’s (proteins)
1° Structure
- Determined by a sequence of AA’s with peptide bonds
2° Structure
- Folds/twists/bends in polypeptide bonds caused by hydrogen bonds (helices/pleats)
- H helps the twists, no kinks yet
3° Structure
-Folds of the helices/pleats, SOme AA’s (polar) remain unfolded(philic) others fold inwards (Phobic)
Domain Shape
100-200 AA’s of protein: changes in 1°/2°–> changes protein function
4° Structure
> /= 2 proteins associate for function: spatial relationship between individual subunits exist
Enzymes are…
- Protein catalysit that speeds up chem reactions by lowering activation energy: not changing enzyme permanently
Lock and Key Model
- Reactants (key) and to active site (lock) on enzyme
Induced Fit Model
- Enzyme changes shape to fit reactants etter
- Doesn’t have to be perfect fit
- Some render enzyme useless (temp., physical shape, pH)
Lipase
Breakdown of lipids
Protease
Breakdown of proteins