Chemistry Review
The molecule CO is composed of what type of bond
What is polar-covalent
Carbohydrates are mainly composed of which 3 elements
What is carbon, oxygen, and hydrogen
This type of molecule forms a protien
What is an amino acid
This type of fat contains only single bonded carbons
What is a saturated fat
The specific region where a substrate binds to an enzyme
What is the active site
This functional group contains a C=O at the end of a molecule
What is an aldehyde
What is a tetrose
This type of bond links a valine and a glycine together
What is a peptide bond
This type of lipid is responsible for ensuring the cell membrane isn't too rigid or fluid
What is cholesterol
Noncompetitive inhibition involes the binding of a molecule to where
What is the allosteric site
The reaction involving water to break apart a molecule is called
What is a hydrolysis reaction
Sucrose is an example of which type of saccharide
What is disaccharide
This type of amino acid is almost never found inside the human body
What is a D-amino acid
A lipid being hydrophobic means what
What is it does not interact with water
Mg2+, Zn2+, Fe3+ are referred to as what in terms of enzymes
What is co-factors
A carboxylic acid contains what chemical formula
What is COOH
This carbohydrate contains 3 chiral centers
What is a pentose
Beta sheets or alpha helices. These two structures are represented of which level of protein folding
What is secondary proteins
A phospholipid is comprised of these 3 parts
What is a phosphate containing head, 2 fatty acids, and a glycerol
This enzyme is responsible for breaking peptide bonds
What is protease
Water and salt are the products of which reaction
What is neutralization
The two sugars in a fructose molecule are linked by what
What is an alpha glycosidic bond
These type of proteins span across the entire cell membrane
What is integral protein (or transmembrane protein)
This part of the lipid faces towards each other in the phospholipid bilayer
What is the hydrophobic tails
This functional group is responsible for carbohydrates hydrogen bonding to the amino acids in an enzyme
What is hydroxyl (-OH)