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Properties of Water
• Polar ( + and - ends)
• Cohesive due to hydrogen bonds
• Liquid at Earth's normal temperature
• Forms solutions with solutes (ions, polar molecules)
• Non-polar substances are repelled by water (hydrophobic)
• Solid form (ice) is less dense than liquid
o Bodies of water freeze from surface down
o Freezes in crystalline pattern - allows for spaces in between molecules - less dense
• Relatively high specific heat
o relatively stable
o requires a lot of energy to change temperature
• Vaporization at relatively high temperatures
o H bonds keep molecules stuck together
• Adhesion - attraction to other molecules
o Capillary action - water travels up (against gravity) through veins and roots
Carbohydrates - group of molecules that contain carbon, hydrogen and oxygen (1:2:1 ratio)
most important energy-storage molecules
Monosaccharides - simple sugars; glucose, fructose, galactose; contain three to six carbon atoms
Disaccharides - serve as transport molecules; two monosaccarides; effective reservoirs of glucose; sucrose (glucose +
fructose) lactose (glucose + galactose) and maltose
Polysaccharides - long polymers of monosaccharides; starch (storage polysaccharide), cellulose (structural
polysaccharide); amylose & glycogen are starches
chitin - modified form of cellulose
starches - insoluble polysaccharides
Nucleic Acids -
information-carrying devices of cells; a chain of nucleotides linked together by phosphodiester bonds with a nitrogenous
base protruding from each sugars
ex: deoxyribonucleic acid (DNA) and ribonucleic acid (RNA)
DNA - encodes the genetic information used to assemble proteins
double helix form
RNA - reads the cell's DNA-encoded information and directs synthesis of proteins
Nucleotides - consists of a pentose (five-carbon sugar), a phosphate group, and an organic nitrogenous base
Proteins -
Enzyme catalysis - facilitate specific chemical reactions by stressing chemical bonds
ex: polymerases
Defense - use their shapes to recognize foreign microbes
ex: snake venom
Transport - transports small molecules or ions
ex: hemoglobin (transport iron)
Support - fibers that retain structure
ex: collagen
Motion - contraction through a sliding motion between two kinds of protein filaments
ex: actin and myosin
Regulation - hormones which serve as intercellular messengers; turn on and shut off genes during development
ex: insulin
Storage - binding ions to storage proteins
ex: ferritin and casein; calcium
Amino acids - contain an amino group (out of twenty different aminos) and a carboxyl group with an additional hydrogen
and a functional side group (R)
Amino Acids have Five chemical classes:
Nonpolar amino acids (leucine)
Polar uncharged amino acids (threonine)
Charged amino acids; contains acid or bases that can ionize
Aromatic amino acids (phenylalanine); usually nonpolar
Special function amino acids (methionine)
Peptide bond - covalent bond that links two amino acids
Polypeptide - a chain of amino acids
Protein structure is defined by the following hierarchy:
Primary - refers to amino acid sequence
Secondary - based on hydrogen-bonding patterns that can create helices or planar sheets
Tertiary - refers to the three-dimensional folded shape
Quaternary - formed by the association of two or more polypeptides
Domains - functional units within a larger structure of proteins
exons - sometimes encode functional domains of a protein
Denaturation - the protein's environment is altered and the protein may change its shape or even unfold
Dissociation - the reversible separation of protein subunits from quaternary structure without altering their tertiary
structure
Lipids - group of molecules that are insoluble in water; high proportion of nonpolar carbon-hydrogen bonds
Triglycerides - a glycerol with three fatty acid chains
Saturated - all the internal carbon atoms in the fatty acid chains are bonded to at least two hydrogens
Unsaturated - fatty acid chain that has double bonds between one or more pairs of successive carbon atoms
Polyunsaturated - fatty acid chains with more than one double bond
Phospholipids naturally form biological membranes due to the nonpolarity of the fatty acid chains