Properties of Water
Properties of Carbon
Proteins
Carbohydrates
Extra Q's
100
Results from an unequal sharing of electrons between atoms.

What is a polar covalent bond?

100

Differences between the placement of molecules on either side of the double bond (either same-side or opposite-side)

What is cis-trans?

100

The building blocks of proteins

BONUS: Draw the general structure of this.

What is an amino acid?

100

1. Glucose ring structure when --OH is facing UP

2. Glucose ring structure when --OH is facing DOWN

1. Beta glucose

2. Alpha glucose

100

An atomic form of an element containing different numbers of neutrons.

What is an isotope?

200

The ability of water to form a "skin" on its surface to hold up things as heavy as insects.

What is surface tension?

200

Molecules with the same molecular formula but different structures

What is an isomer? 

200

The sequence of amino acids that make up a polypeptide -- can alter the primary & tertiary structure and affect its biological activity if changed.

What is primary structure?

200

1. simple sugar monomers

2. covalent glycosidic linkages of two monomers

3. very short polysaccharides

4. large macromolecules

What is a monosaccharide?

What is a disaccharide?

What is an oligosaccharide?

What is a polysaccharide?

200

Gases: Methane, ammonia, & hydrogen gas

What did early Earth's atmosphere contain?/What were the assumed reactants in Stanley Millers' experiment?

300
Increases/decreases the H+ ion concentration of the solution

What are acids and bases?

300
An asymmetric carbon bonded to 4 different R-groups, also known as "mirror images".

What is an enantiomer?

300

Localized folding of the polypeptide

- contains alpha helixes & beta sheets

What is secondary structure?

300

1. Glucose & fructose

2. Glucose & galactose

3. A linkage of glucose - glucose

4. B linkage of glucose - glucose

1. Sucrose

2. Lactose

3. Maltose

4. Cellubiose

300

What causes cystic fibrosis? Explain effects on cells & tissues inflicted.

What causes sickle cell anemia?

1. Cl- can't be transported out of the cell due to the faulty CFTR channel. Water enters the cell to balance the Cl- concentration. This dries out the mucus, building up and causing limited breathing & bacterial infections.

2. Caused by a mutation in the gene coding for hemoglobin (6th position Glu --> Val). Protein curves inward since valine is nonpolar. Hemoglobin molecules attach to cause and form a fiber. Sickle shape makes it difficult for blood cells to travel --> clots. 

400
A mixture of a dissolved weak acid & its conjugate weak base to minimize pH change.

What is a buffer?

400

Formula: --SH

Stabilizes protein structures and forms covalent bonds between sulfhydryl grops.

What is a disulfide bridge?
400

A protein made up of 2+ polypeptides

BONUS: What is a type of protein with only 1 polypeptide?

What is quaternary structure?

Lysozyme

400

Glucose linked by a-linkage: Product of plant metabolism, stored in leaves, roots, and seeds of plants to be used when it can’t photosynthesize

1. long helical chains of alpha glucose

2. has several branch points (can be broken down easier) 

What is starch?

1. Amylose

2. Amylopectin

400

The process of adding a H2O molecule to break a polymer into its monomers.

The process of removing an H2O molecule to connect monomers into a polymer.

What is hydrolysis?

What is dehydration synthesis?

500

1. Cohesive/adhesive properties, surface tension

2. Moderation of  temperature

3. Low density in its frozen state

4. Acts as a solvent

What are the emergent properties of water?

500

# of unpaired electrons in the valence energy shell/level

What is valency?

500

A protein molecule that assists in the proper folding of other proteins.

What is a chaperonin?

500

In plants, can't be broken down by humans: cross linked chains of beta glucose (very tough fibers). B glucoses linked by B linkages-- helps maintain cell wall structure

What is cellulose?

500

When a protein loses its 2, 3, & 4 structure

BONUS: What are the 3 factors affecting protein structure?

What is protein denaturation?

BONUS: Temperature, pH, salinity (salt concentration)