Proteins +Biological System

Question 1

Protein

Answer 1

Building materials, large structures, found in muscles, organs, hair, skin, enzymes, blood cells

Question 2

Amino acid

Answer 2

Amine + carboxylic acid + R group
20 amino acids
- 11 made in body
- 9 essential from foods

Question 3

General Protein structure

Answer 3

100-150 amino acids per protein

Question 4

Primary Protein structure

Answer 4

Exact order of amino acid bonding
how many, which ones, what order they come in
Covalent boding

Question 5

Secondary Protein Structure

Answer 5

Geometric arrangement in space (Chain segment)

alpha helix, or beta sheet, or random hain

Question 6

Tertiary Protein structure

Answer 6

Overall 3D geometry

Question 7

Quaternary Protein structure

Answer 7

2 or more identical units in protein

Question 8

Denaturing

Answer 8

This can be done by disrupting non-bonding IMF’s (2, 3, 4)

Done by heat, PH changes (are the most common)

Question 9

Digestion

Answer 9

Food protein –(hydrolysis)–> amino acids –(reassembly)–> protein(in the form of enzymes or structural proteins)

• Amino acids absorbed by intestines
• Processed in Liver

Question 10

Metabolism

Answer 10

Food—–> Living tissue
Food/ living tissue —-> Energy + Waste

Energy: 2 main sources

       - Carbohydrates (immediate energy)
       - Fats (Stored energy)

Question 11

Carbohydrates

Answer 11

Cx(H2O)y
Glucose: C6H12)6

C6H12O6 + O2 —> CO2 + H20 + E
(Combustion + Exothermic)

Question 12

Cyclic Polyalcohol

Answer 12

OH groups enable water solubility (Polar OH bonds)
Alpha and Beta forms for glucose (geometric isomers)
Chair structure more favorable
Boat structure less favorable because of interacts with molecules

Question 13

Disaccharidess

Answer 13

Glucose + Fructose —-(condensation)–> Sucrose + H20

Question 14

Polysaccharides

Answer 14

Starch: Diff. forms of poly-glucose (Complex carbohydrates)
amylase: Linear poly-glucose (Alpha form)

Glucose Alpha Link: Starch
Glucose Beta Link: Cellulose

Question 15

Polysaccharides

Answer 15

Starch: Diff. forms of poly-glucose (Complex carbohydrates)
amylase: Linear poly-glucose (Alpha form)

Glucose Alpha Link: Starch
Glucose Beta Link: Cellulose

Question 16

Glycogen

Answer 16

Glycogen: Poly-glucose, but more branched
Excess glucose —–> glycogen

Glucose (liver) —-> glucose (blood stream, immediate fuel)

(excess glucose) —–> glycogen (liver, muscle, short term reserves)

(extra extra excess) ——> fats (long term reserves)

Question 17

Surfactants (lipids)

Answer 17

Long hydrocrabon tail with a polar head group
Non polar group is miscible in the oil; polar head groups stays in aqueous phase
-Lifts oil out
- Can be washed down the drain b/c of polar heads

Question 18

Fats

Answer 18

Tri-Ester; made from gylcerol(C3H8O3) + carboxylic acid lipids

• insoluble in water
• Good for long term storage
• 2x more energy per gram vs. carbohydrates

(Look at structure in notes)

Question 19

Condensation + Hydrolysis of

1. Proteins
2. Carbohydrates
3. Fats

Answer 19

Amino acids;;; Amine +Carboxylic acid —> amide and protein

Sugars;;; Alcohol + Alcohol —-> Ether Starch(polysaccharide)

Fats;;; Gylcerol + Fatty Acids —–> Alcohol + Carboxylic Acid lipid —-> 3(ester) Fat

Question 20

Sat’d vs. Unsat’d Fats

Answer 20

Sat’d: Linear HC, all single bonds C-C + C-H

• Line up b/c of intermolecular forces
• Tend to be solid fats b/c of strong IMF

Unsat’d: 1 or more double bonds (cis) (are they always cis)