functions of carbohydrates
contain energy (chemical bonds)
transport energy
store energy
can be structural
structure of
... [Show More] carbohydrates
...
disaccharides
carbs formed by adding two monosaccharides together by a condensation reaction (dehydration synthesis). reversal is hyrdolysis
important disaccharies
sucrose (glucose + fructose; primary transport sugar in plants)
maltose (2x glucose; product of starch hydrolysis)
lactose (glucose + galactose)
glycogen
important polysaccharide
glucose based
long-term, quickly available energy
energy storage for animals
irregular branching pattern
starch
important polysaccharide
energy for plants
regular branching pattern
cellulose
important polysaccharide
polymer of beta-glucose
used in plant cell and bacteria cell walls
chitin
important polysaccharide
used in insect exoskeletons
definition of lipids
a class of compounds defined by properties, not composition
are fats and "fat-like" substances
hydrophobic
typically just carbon and hydrogen (can have small amounts of oxygen)
primary types of lipids
fats and oil
sterols
fats and oils
super high density, long-term energy storage
interaction with water defines boundaries in cells (builds membranes)
sterols
act as biological signals in cells
stiffen membranes
maintains fluidity (prevents fatty acids from crystallizing)
fatty acids
long carbon/hydrogen chains
made from two-carbon units so are often made of 16 or 18 carbons
fat
a large molecule constructed from 2 kinds of smaller molecules: glycerol and fatty acids
glycerol
an alcohol
each of its 3 carbons bears a hydroxl group
triglycerides
the resulting fat that consists of 3 fatty acids linked to one glycerol molecule
phospholipid
2 fatty acids + a phosphate group + something else on a glucose molecule
no O or N to make it polar
hydrophobic on one end and hydrophilic on the other
aquaporin
a protein that allows water to pass through a membrane
structure of a protein
a polymer of amino acid monomers (amino acids hooked in a chain)
a carbon with an amino group on the right, a carboxyl group on the left, a hydrogen on the bottom, and a variable group ('R') on the top
definition of proteins
chemically defined
amino acids linked together by peptide bonds
bonds form by removal of water
properties of proteins depend on which amino acids are used and in what order
amino acids
can be polar or nonpolar
positively or negatively charged
many exist, but only 20 are used in proteins
micelle
...
how to "read" proteins
"read" from the amino terminus to the carboxy terminus
levels of protein structure
primary
secondary
tertiary
quaternary
primary structure of proteins
the basic chain of amino acids
predicts the structure of 2nd and 3rd
functions of carbohydrates
contain energy (chemical bonds)
transport energy
store energy
can be structural
structure of carbohydrates
...
disaccharides
carbs formed by adding two monosaccharides together by a condensation reaction (dehydration synthesis). reversal is hyrdolysis
important disaccharies
sucrose (glucose + fructose; primary transport sugar in plants)
maltose (2x glucose; product of starch hydrolysis)
lactose (glucose + galactose)
glycogen
important polysaccharide
glucose based
long-term, quickly available energy
energy storage for animals
irregular branching pattern
starch
important polysaccharide
energy for plants
regular branching pattern
cellulose
important polysaccharide
polymer of beta-glucose
used in plant cell and bacteria cell walls
chitin
important polysaccharide
used in insect exoskeletons
definition of lipids
a class of compounds defined by properties, not composition
are fats and "fat-like" substances
hydrophobic
typically just carbon and hydrogen (can have small amounts of oxygen)
primary types of lipids
fats and oil
sterols
fats and oils
super high density, long-term energy storage
interaction with water defines boundaries in cells (builds membranes)
sterols
act as biological signals in cells
stiffen membranes
maintains fluidity (prevents fatty acids from crystallizing)
fatty acids
long carbon/hydrogen chains
made from two-carbon units so are often made of 16 or 18 carbons
fat
a large molecule constructed from 2 kinds of smaller molecules: glycerol and fatty acids
glycerol
an alcohol
each of its 3 carbons bears a hydroxl group
triglycerides
the resulting fat that consists of 3 fatty acids linked to one glycerol molecule
phospholipid
2 fatty acids + a phosphate group + something else on a glucose molecule
no O or N to make it polar
hydrophobic on one end and hydrophilic on the other
aquaporin
a protein that allows water to pass through a membrane
structure of a protein
a polymer of amino acid monomers (amino acids hooked in a chain)
a carbon with an amino group on the right, a carboxyl group on the left, a hydrogen on the bottom, and a variable group ('R') on the top
definition of proteins
chemically defined
amino acids linked together by peptide bonds
bonds form by removal of water
properties of proteins depend on which amino acids are used and in what order
amino acids
can be polar or nonpolar
positively or negatively charged
many exist, but only 20 are used in proteins
micelle
...
how to "read" proteins
"read" from the amino terminus to the carboxy terminus
levels of protein structure
primary
secondary
tertiary
quaternary
primary structure of proteins
the basic chain of amino acids
predicts the structure of 2nd and 3rd [Show Less]