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| What does organic chemistry emphasize? | The emphasis is on the study of compounds that contain bonds between carbon atoms. |
| What are 2 characteristics of carbon that warrant an entire branch of chemistry devoted to it? | 1) It has 4 valence electrons allowing it to form a strong covalent bond and bonds with many elements; 2) it can bond to other carbon atoms, allowing it to form chains that are almost unlimited in length--it can form millions of different structures. |
| What are macromolecules? | They're molecules made up of thousands or even hundreds of thousands of smaller molecules (giant molecules). |
| What is polymerization? | The process in which large compounds are built by joining smaller ones together. |
| What's a monomer? | It's a small unit that can join together with other small units to form polymers. |
| What is a polymer? | It's a large compound formed from the combinations of many monomers. |
| Name the 4 groups of organic compounds. | Carboyhydrates, lipids, nucleic acids, proteins. |
| What's the composition of carbohydrates? | They're made up of carbon, hydrogen, and oxygen atoms, usually in a 1:2:1 ratio. |
| For what purpose do living things use carbohydrates? | They use them as their main source of energy. |
| For what purpose do plants and animals use carbohydrates? | They use them for structural purposes. (pg. 45) |
| What are starches? | They are complex carbohydrates and are how living things store extra sugar. |
| What is a monosaccharide? | It's a single sugar molecule. They contain glucose, galactose (in milki), and fructose (found in many fruits). |
| What's a polysaccharide? | It's a large macromolecule formed from monosaccharides. |
| What's the importance of glycogen? | It's animal starch; when glucose gets low in blood, glycogen is released from the liver. Glycogen supplies energy for muscle contraction and movement. |
| How do plants store excess sugar? | Plants have plant starch, a slightly different polysaccharide, to store excess sugar. |
| What is the purpose of cellulose? | It provides plants with strength & rigidity. It's the main component of wood and paper. |
| What are lipids? | They're macromolecules made mainly of carbon & hydrogen atoms; they include fats, oils, and waxes. |
| Why are lipids important? | They are used to store energy, and some are important parts of biological membranes & waterproof coverings. Steroids are also lipids. |
| What does the term "saturated" mean? | It means that the fatty acid contains the maximum number of hydrogen atoms; it cannot contain any more. |
| What is meant by "unsaturated"? | It means that there is a least one carbon-carbon double bond in the fatty acid; these are usually liquid lipids at room temperature. If there's more than one double bond, it's polyunsaturated; these are usually cooking oils. |
| What are nucleic acids? | They're macromolecules made up of hydrogen, oxygen, phosphorus, nitrogen, and carbon (mnemonic=HOP NC). |
| What is a nucleotide? | It's made up of 3 parts: a 5-carbon sugar, a phosphate group, and a nitrogenous base (see pg. 47). |
| What do nucleic acids do? | Thye store and transmit hereditary, or genetic, information: RNA (contains ribose) and DNA (contains deoxyribose). |
| What do proteins contain? | They contain nitrogen, carbon, hydrogen, and oxygen. |
| What are amino acids? | Proteins are polymers of molecules called amino acids. They have an amino group on one end + a carboxyl groups on the other end. (see 47) |
| How many different amino acids have been found in nature? | More than 20 different ones have been found. |
| What is an R-group? | It's the portion of each amino acid that is different. Some are acidic, some basic; some polar, some nonpolar; some have carbon rings. |
| What functions do proteins serve? | Some control the rate of reactions & regulate cell processes; some are used to form bones and muscles; some transport substances into or out of cells; some help figh disease. |
| What are 4 levels of organization? | 1) sequence of amino acids in a protein chain; 2) amino acids in a chain can be twisted or folded; 3) the chain itself is folded; 4) Van der Waals forces + hydrogen bonds help keep a protein's shape. |
