Proteins
Amino acids (monomers)
Main chain
central carbon
R-groups (Side chains)
Acidic amino acids
Negatively Charged
Basic amino acids
Positively charged
Nonpolar amino acids
Carboxyl group (+)
Amino Group(-)
result from the attraction between oppositely charged ions.
Carbohydrates
Purines: Guaine (G), Adenine(A)
Nucleic Acids
RNA
Ribose sugar
DNA
Deoxyribose sugar
Polymers made of monomers called nucleotides
Nucleoside: Nitrogenous base and pentose sugar
Phosphate group
Phosphodiester bond: The bond in which connects the polymer
Nitrogenous bases
Pyrimidines: Cyosine(C), thymine(T), uracil
Nucleotide: pentose sugar, nitrogenous base, 1 or 2 phosphate groups
glycerol, phosphate, two fatty acids
amphithatic molecule
cholesterol
phospholipid
Lipid
phospholipid
esther bond
double bond
single bond
condensation reaction
A peptide is formed from condensation.
Protein folding
Protein structure: It is determined by amino acid sequence, physical, and chemical conditions in the proteins environment.
Heating a protein up will denature (unfold) the protein to a straight line.
Primary structure- The main chain or amino acids are interacting with peptide bonds. A straight line.
Secondary structure- Folding is beginning to happen it can either be alpha helix or beta pleated sheet. The folding depends on the sequence of the amino acids. Both of these are due to the hydrogen bonds.
Tertiary groups- The folding continues and is folding the secondary structures. Interactions begin between the r groups. The r groups can vary and depending on the r groups depends on the folding of the protein.
Quaternary structure- There are more than 2 polypeptides folded together. Interactions are by the R groups
If there are hydrophobic interactions the protein would fold inwards letting the hydrophobic interact on the inside with other hydrophobic r groups. The hydrophilic interactions would be outwards interacting with other hydrophilic r groups.
The R-group interactions are hydrophobic, hydrophillic, disulfide, van der waals, ionic, and hydrogen bonds.
Hydrophobic interaction
enantiomer
geometric
structural
isomers
trans bond
cis bond
unsaturated fat molecule
saturate fat molecule
triaglycerol
glycerol molecule+ fatty acid
Unit 1
Chemical bonds: An attraction between two or more atoms, and is what forms a chemical
Molecules: A group of atoms connected by bonds
Polar molecules: Is a separation of electric charge leading to a molecule or its chemical groups having an electric dipole moment, with a negatively charged end and a positively charged end.
Polar amino acids
Nonpolar molecules: When atoms bond together to form molecules, they share or give electrons. If the electrons are shared equally by the atoms, then there is no resulting charge,
Van der Waals
Ionic Bonds
covalent bonds
bonds are being equally shared between atoms
Hydrogen bonds
functional groups hydroxyl, carbonyl, carboxyl, amino, sulthydrl, , phosphate and methyl
Carboxl, hydroxl functional group, chemical formula: CxHxOx Link by glycosidic linkage
Monosaccharides
Glucose
Beta Glucose
Same chemical formula, different structure arrangement of OH
Cannot be broken down by enzymes
Alpha Glucose
Can be broken down by enzymes
Polysaccharides: these are a variety of monosacchrides bonded through glycosidic linkages
Storage
Glycogen: animals
1-6 Glycosidic linkage
Alpha Glucose, 1-4 glycosidic linkage, branching, easy to break
Starch: plants
Amylopectin
Branching, Alpha glucose, 1-4 glycosidic linkage, can be easily broken
Amylose
No branching, Alpha glucose, 1-4 glycosidic linkage, cannot be easily broken
Helical shaped
Structure
Cellulose
Beta glucose, 1-4 beta glycosidic linkage, no branching, Plant cell