Carbohydrates is an organic compund made up of sugar molecules. It contains hydrogen, carbon, and oxygen in the ratio of 1 carbon, 2 hydrogen, and 1 oxygen. The molecular formula of any carbohydrate is the mulitple of the basic formula CH2O. At the core of most of the sugar molecules found in nature are carbon skeletons that have a ring shape.
Summarizing Chapter 5.1Organic Molecule- Carbon-based molecule.
Inorganic Molecule- Non-carbon-based molecule.
Hydrocarbon- Organic molecule composed of only carbon anf hydrogen atoms.
Functional Group- Group of atoms within a molecule that interacts in predictable ways with other molecules.
Hydrophilic- Attracts water molecules.
Monomer- Small molecular unit that is the building block of a larger molecule.
Polymer- Long chain of small molecular units(monomers).
This chapter, it talks about carbon being a important part of many things; while it talks about carbon, at the same time it talks about the carbon skeletons, the functional groups, monomers, and polymers. Carbon is an element with 4 electrons, each of the carbon's atom is the connecting point for the other atoms to be able to branch off in up into four directions. A functional group is a group of atoms in a molecule that relates in predictable ways with other molecules. A monomer is a small molecular unit that is used for larger molecules. Polymers are the cell links that link tha monomers together in long chains.
Concept Check 5.1
1. Check the connection between monomers and polymers
2. What molecule is released during construction of polymers? What is this reaction called?
Summarizing Chapter 5.2Carbohydrate- Organic compound made of sugar molecules.
Monosaccharide- Sugar containing one sugar unit.
Disaccharide- Sugar with two monosaccharide.
Polysaccharide- Long polymer chain made up of simple sugar monomers.
Starch- Polysaccharide in plant cells that consists entirely of glucose monomers.
Glycogen- Polysaccharide in animal cells that consists of many glucose monomers.
Celluose- Polysaccharide consisting of glucose monomers that reinforces plant-cell walls.
This chapter it talks about how many atoms, electrons, protons, and neutrons in a carbohydrate; it also talks about the different types of sugar like monosaccharides, disaccharides, and polysaccharides.
Concept Check 5.2
1. Explain the difference between a monosaccharide and a disaccharide. Give an example of each.
2. Compare and constract starch, glycogen, and cellulose.
3. How do animals store excess glucose molecules?
Summarizing Chapter 5.3Lipid- One of a class of water-avoiding compounds.
Hydrophobic- Avoids water molecules.
Fat- Organic compound consisting of a three-carbon backbone (glycerol)attached to three fatty acids.
Saturated fat- Fat in which all three fatty acid chains contain the maximum possible number of hydrogen atoms.
Unsaturated fat-Fat with less than the maximum number of hydrogen in one or more of its fatty acid chains.
Steroid-Lipid molecule with four fused carbon rings.
Cholestrol- Steroid molecule present in the plasma membranes of animal cells.
This chapter it talks about lipids, fats, steroids, and the characteristics of lipids. Lipids are water avoiding molecules that don't attract to water.
Concept Check 5.3
1. What property do lipids share?
2. What are the parts of a fat molecule?
3. Describe two ways that steroids differ from fats?
4. What does the term unsaturated fat on a food label mean?
Summarizing Chapter 5.4Protein- Polyer constructed from a set of 20 amino acids monomers.
Amino Acid- Monomer that makes up proteins, it contains carboxyl and amino functional groups.
Polypeptide- Chain of linked amino acids.
Denaturation- Loss of normal shape due to heat or other factor.
This chapter it talks about the functions of protein, amino acids, the building of protein, and the shape of protein. A protein is a polymer constructed from a set of just 20 kinds of monomers called amino acids.
Concept Check 5.4
1. Give a least two examples of proteins you can 'see' in the world around you.
2. Relate amino acids, polypeptides, and protein.
3. Explain how heat can destroy a protein.
4. Which parts of an amino acid's structure are the same in all amino acids? Which part
is unique?
Summarzing Chapter 5.5Activation Energy- Minimum amount of energy required to trigger a chemical reaction.
Catalyst- Agent that speeds up chemical reactions.
Enzyme- Specialed protein that catalyst the chemical reactions of a cell.
Substrate- Specific reactant acted on by an enzyme
Active Site- Region of an enzyme into which a particular substrate fits.
This chapter it talks about enzymes, activation energy, and how an enzyme works. An enzyme are the specialized proteins from the main catalysts ofa chemical reaction in a organism.
Concept Check 5.5
1. Explain the role of activation energy in a reaction. How does an enzyme affect activation energy?
2. Describe how a substrate interacts with an enzyme.
