Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
26 Cards in this Set
- Front
- Back
|
Condensation Reaction |
Reactions that produce water. Form polymers. |
|
|
Hydrolysis Reaction |
The addition of water. Polymers are broken down into monomers. |
|
|
Metabolism |
All the chemical processes that take place in living organisms |
|
|
Monosaccharide |
Basic unit of a sugar. General formula - (CH2O)n Glucose Galactose Fructose |
|
|
Disaccharides |
Formed by a condensation reaction in which a glycosidic bond is formed. Glucose + Glucose > Maltose Glucose + Fructose > Sucrose Glucose + Galactose > Lactose |
|
|
Polysaccharides |
Many monosaccharides joined together. Insoluble as they are so large. |
|
|
Starch |
Polysaccharide Made up of chains of alpha glucose. Used for energy storage Not found in animal cells. - Insoluble (water is not drawn into the cell) - Large (cannot diffuse out of cells) - Compact (lots can be stored) |
|
|
Glycogen |
Found in animals More branched than starch. Role: Storage - Insoluble (No water is drawn in and does not diffuse out of cells) - Compact (Lots can be stored) - Highly branched (Rapidly broken down for respiration) |
|
|
Cellulose |
Made of beta glucose Straight unbranded chains which run parallel to one another to form cross linkages between adjacent chains. Hydrogen bonding forms (Grouped together to form microfibrils) Role: Turgidity to plants, prevents the cell from bursting. |
|
|
Lipids |
Insoluble in water Soluble in alcohols and acetone. Roles: - Source of energy (provide more than twice the energy of carbohydrates) - Waterproofing (Insoluble in water) - Insulation (slow conductors of heat) - Protection (stored around delicate organs) |
|
|
Triglycerides |
3 fatty acids combined with a glycerol through a condensation reaction, forming an ester bond. Properties: - Source of energy (high ratio of C-H bonds to C-C bonds) - Insoluble in water (large and non-polar) |
|
|
Saturated Fatty Acid |
No C-C double bonds Straight chain. Solid at room temperature. |
|
|
Unsaturated Fatty Acid |
Double C-C bonds Cause the molecule to bend and cannot pack closely together. A liquid at room temperature. |
|
|
Phospholipids |
2 fatty acids Glycerol Phosphate - Hydrophobic Head - Hydrophilic Tail Polar molecule Structure related to Properties: - Hydrophilic phosphate heads allow tye molecule to be held on the cell surface membrane - Can form a bilayer |
|
|
Amino Acid |
Basic monomer units that combine to make up a polymer (polypeptide) through a condensation reaction forming a peptide bond. Contains an amine and a Carboxyl group.
|
|
|
Primary Structure |
The sequence of amino acids found in a polypeptide chain. Determines the properties and the shape of the polypeptide. |
|
|
Secondary Structure |
The shape which the polypeptide chain forms due to hydrogen bonding. Variation of alpha helices and beta pleated sheets. |
|
|
Tertiary Structure |
The bending and twisting of the polypeptide helix into a compact structure. Hydrogen bonds, disulfide bridges and ionic bonds all contribute into maintaining this structure. |
|
|
Quaternary Structure |
The combination of a number of different polypeptide chains and non-protein groups. |
|
|
Enzyme |
Find and alternative pathway which has a lower activation energy, without being used up itself. They can therefore be reused. Globular protein |
|
|
What is the induced fit model? |
Theenzyme has a certain general shape but it is flexible and can mould itself around the substrate. The enzyme puts a strain on the substrate, this distorts a particular bond in the substrate, lowering the activation energy. |
|
|
What is the effect of temperature on an enzyme? |
It increases the kinetic energy of molecules, therefore there is a higher chance of successful collisions. Therefore more enzyme-substrate comes are formed. The enzyme has an optimum temperature in which it works best. At high temperatures, the enzyme is denatured. (It cannot function again) |
|
|
What is the effect of pH on an enzyme? |
- Alternatively the charges on the amino acids that make up the active site of the enzyme. The substrate can no longer become attached to the active site. - It could also cause the bonds maintaining the enzymes tertiary structure to break. The actual site therefore changes shape. |
|
|
What is the effect of enzyme concentration on the rate of reaction? |
High concentration Addition of further enzyme molecule has no effect on the rate of reaction as all available substrate molecules already have an active site. |
|
|
Competitive Inhibitor |
They have a molecular shape similar to the substrate. This allows them to occupy the active site of an enzyme. They compete with substrates for the available active site. However it is not permanently bound to the active site. |
|
|
Non-Competitive Inhibitor |
They attach themselves to the enzyme at a binding site which is not the active site. The Inhibitor alters the shape of the enzyme, therefore the substrate molecules cannot occupy it. |
