Unit 5 Notes and Study Links

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Unit 5: The Components of Life CONCISE Notes

1.       Monomer – a small molecule – one unit

a.       Main kinds

                                                               i.      Monosaccharides

                                                             ii.      Glycerol and fatty acids

                                                            iii.      Amino acids

                                                           iv.      Nucleotides

2.       Polymer – a large molecule made of many monomers

a.       Polymerization – process of creating a polymer

                                                               i.      Condensation – monomers bond together creating a polymer and removing water

                                                             ii.      Hydrolysis – a polymer breaks down into monomers adding water 

b.      Macromolecule – a larger molecule made of polymers

3.       Inorganic compound – made from non-living things; not all molecules in living things are organic

a.       Eg. Water (H₂O), salt (NaCl), Carbon dioxide (CO₂); Oxygen (O₂);

4.       Organic compound – macromolecules found in living things containing the element Carbon

                                                               i.      Carbon can make covalent bonds with Hydrogen, Oxygen, Nitrogen, and Phosphorous

                                                             ii.      Carbon can bond with itself and make long chains or even rings

b.      4 Types: carbohydrates, lipids, proteins, nucleic acids

c.       Carbohydrates – main energy source for living things; aka sugar, starch; found in structures such as cell walls

                                                               i.      Many end in -ose

                                                             ii.      Made of a ring of Carbons, Hydrogen, and Oxygen (CHO)

                                                            iii.      Types

1.       Monosaccharide – simple sugar – one unit (saccharide means sugar)

a.       Ratio of 1:2:1 of Carbon, Hydrogen, Oxygen

b.      Glucose - C₆H₁₂O₆

c.       Ribose - C₅H₁₀O₅

d.      Glyceraldehyde - C₃H₆O₃

2.       Disaccharide – double sugar; two monosacchraides combined

a.       Sucrose = Glucose + Fructose

3.       Polysaccharide – made of 3 or more monosaccharides (up to 300 or more monosaccharides)

a.    Starch – bread, potatoes - how plants store energy in their leaves, stems and roots; potatoes

b.      Cellulose – lettuce, corn - aka fiber; found in plant cell walls to give support; humans need bacteria to help break down; absorb water

c.       Glycogen – beef muscle - carbohydrate stored in the liver and in muscle tissue

 

5.       Lipids - fats, essential fatty acids, oils, and waxes, phospholipids, and steroids; stores the most energy

a.       Made of a chain of Carbons, Hydrogen, and  Oxygen (CHO)

b.      Purpose - Long-term energy storage; insulation; prevent water loss; chemical messaging; component of cell membrane

c.       Nonpolar molecule – do not dissolve in water

d.      Types

                                                              i.      Fats

1.       Saturated fats – bad fats – raise cholesterol level; have a single carbon to carbon bond; solid at room temperature

a.       Butter, shortening, lard

2.       Unsaturated fats – good fats – lower cholesterol level; liquid at room temperature

a.       Monounsaturated fats – one double carbon to carbon bond

b.      Polyunsaturated fats – more than one double carbon to carbon bond

c.       Olive oil, peanut oil

 

                                                             ii.      Triglycerides – 3 fatty acids and a glycerol group

                                                            iii.      Essential fatty acids – not made in the body, must be eaten

1.       Omega 3 and omega 6 found in cold-water fish, nuts, and seeds

                                                           iv.      Phospholipids – make up cell membranes

Made of two fatty acids and a glycerol molecule and a phosphate group

1.       Have two ends – arranged tail to tail

a.       Hydrophobic – water fearing

b.      Hydrophillic – water loving

                                                             v.      Steroids – cholesterol “rings” - in cell membranes in used to make certain hormones

1.       Types

a.       Cholesterol – makes steroids

b.      Hormones – chemical messengers

                                                                                                                                       i.      Testosterone, estrogen, progesterone

                                                           vi.      Wax – waterproofs leaves, skin, feathers; ear wax

6.       Proteins (polypeptides) – building blocks of living things; made of Carbon, Hydrogen, Oxygen, Nitrogen (CHON)

a.       Purpose – storage (elements like iron), transport (hemoglobin), regulatory (hormones), movement (muscles), structural (membranes, hair, nails), enzymes (cellular reactions)

b.      Made of amino acids

                                                               i.      Amino acids bonded to each other with a peptide bond by ribosomes

                                                             ii.      The kind of protein is determined by the  number and order of amino acids

                                                            iii.      The chain of amino acids may be coiled, bent and folded, and put together into units

                                                           iv.      Ex. Insulin is a protein made of 51 amino acids (C₂₅₄ H₃₇₇  N₆₅ O₇₆ S₆)

 

c.       Build and repair body tissues; main component in skin, bone, cartilage, hair, ligaments, tendons, feather

d.      Antibodies – proteins that fight against disease

e.      Important in how muscles work, transporting oxygen, providing immunity

f.        Enzyme – special kind of protein that changes the rate (speeds up or slows down) a chemical reaction

                                                               i.      Is not affected by the chemical reaction – can be reused

                                                             ii.      Necessary because most chemical reactions would occur too slowly for life to continue

1.       Ex. Stomach enzymes break down food that would take days to breakdown without them

                                                            iii.      Only react with a specific substrate – sucrase only breaks down sucrose – table sugar

                                                           iv.      Parts of an enzyme reaction

1.       Substrate – the chemical the enzyme is working on

2.       Enzyme

3.       Enzyme-substrate complex

                                                             v.      Steps in an Enzyme Reaction

1.       The substrate (reactant) fits into the active site of the enzyme, creating the enzyme-substrate complex

2.       The enzyme changes shape, putting stress on the substrate

3.       The products (the broken apart substrate) are released

4.       The enzyme returns to its original shape

                                                           vi.      Factors that affect the activity of an enzyme

1.       Temperature

2.       pH

3.       Concentration – greater the concentration of substrate, the faster the reaction

4.       Denatured – the enzymes shape has changed and it no longer functions

                                                          vii.      Human enzymes (note most enzymes end in the suffix –ase)

1.       Metabolic enzymes help cells perform cellular reactions

a.       Enzymes in lysosomes - neutralize wastes

b.      DNA polymerase – joins monomers to make DNA

c.       Protease – breaks down proteins

d.      ATP synthase – synthesizes ATP

2.       Digestive enzymes help break down food

a.       Amylase breaks down carbohydrates

b.      Lactase breaks down milk sugar (lactose)

c.       Sucrase breaks down table sugar

d.      Protease breaks down proteins like meats

e.      Lipase breaks down fats

3.       Food Enzymes also help break down food

a.       found only in raw food

7.       Nucleic acids – made of Carbon, Hydrogen, Oxygen, Phosphorus, Nitrogen (CHOPN)

a.       Two kinds that store genetic information, one that deals with energy

                                                               i.      DNA – deoxyribonucleic acid – master copy of an organisms genetic code

                                                             ii.      RNA – ribonucleic acid – used in making proteins

                                                            iii.      ATP – adenosine triphosphate – form of energy in cells (ATP releases phosphate to form ATP)

b.      Made of monomers called nucleotides

                                                               i.      Ribose – a 5 Carbon sugar

                                                             ii.      Phosphate group

                                                            iii.      Nitrogen base

1.       Adenine (A)

2.       Thymine (T)

3.       Cytosine (C)

4.       Guanine (G)

5.       C and G are always paired in DNA and RNA

6.       A and T are always paired in DNA

7.       Uracil (U) is used in RNA instead of Thymine to pair with A