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Chapter 2-- Study Guide

Chapter 2-- Study Guide. Critically read Chapter 2 pp. 59-69 before “ENZYMES AND METABOLISM” section Comprehend Terminology (those in bold in the textbook) Study-- Figure questions, Think About It questions, and Before You Go On (section-ending) questions Do end-of-chapter questions:

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Chapter 2-- Study Guide

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  1. Chapter 2-- Study Guide • Critically read Chapter 2 pp. 59-69 before “ENZYMES AND METABOLISM” section • Comprehend Terminology (those in bold in the textbook) • Study-- Figure questions, Think About It questions, and Before You Go On (section-ending) questions • Do end-of-chapter questions: • Testing Your Recall— 6 to 10, 15-17 • True or False– 1 3, 5, 6, 7

  2. § 2.4 Organic Compounds

  3. § Organic compounds — • Def.--Compounds of carbon • The organic molecules of life— 4 groups: carbohydrates, lipids, . . . • Functional groups of organic molecules— a group of atoms that determines the functional characteristics of an organic molecule • For example– Fig. 2.14

  4. (See next slide) 4

  5. ATP (adenosine triphosphate) ̶ A Nucleotide Base; adenine three _______________ groups Sugar; ribose 5

  6. § Monomers and polymers — • Polymers– molecules made of a repetitive series of identical or similar ___________ • For example, starch is a polymer of about 3,000 glucose monomers • Mechanism (how?) by poly ____ – this above process; also called dehydration synthesis (OR condensation) Fig. 2.15

  7. Which is polymerization reaction, A or B? A. B. Give an example of polymerization. 7

  8. § Carbohydrates — • Hydrophilic molecules– Why? • General formula (CH2O)n • 1. Monosaccharides (simple sugars)—glucose, fructose, and galactose; isomers of each other (C6H12O6) Fig. 2.16

  9. Where are carbon atoms? Fig. 2.16-- Three monosaccharides; hydroxyl groups? Disaccharides-- next slide 9

  10. Glucose + Fructose 2. Disaccharides Milk sugar A product of starch digestion 10

  11. 3A. Polysaccharide– long chains of glucose (Glucose, glu.) Starch and cellulose next slide Glu. Glu. Can we make glycogen? Glu. Glu. Glu. Glu. 11

  12. § Carbohydrates (continued)— • 3B. Other polysaccharides– • Starch—energy-storing molecules in plants; when sunlight + nutrients is not available, plants use starch as energy • C____________—structural molecule of cell walls; can we digest it? Why? • For example, wood, cotton etc.

  13. § Carbohydrates (continued)— • 4. conjugated carbohydrates– • Bound to proteins (a) & lipids (glycolipids, cell surface coat) • Example— a.glycoproteins; major component of mucus; where? • b. Proteoglycans– hold cells and tissues together; gelatinous filler in the eye; in the joints etc.

  14. Review Table 2.6, a summary of carbohydrate functions:1. Monosaccharides2. Disaccharides3. Polysaccharides4. Conjugated carbohydrates 14

  15. § Lipids — • Hydrophobic molecules; Why? • Include C, H, and O; with high ratio of hydrogen to oxygen Ex. C57H110O6 (tristearin) vs. (CH2O)n • Less oxidized than carbohydrates; more calories per gram • Several major types of lipids in humans Table 2.7

  16. Steroids 16

  17. 1.--3 Fatty acids Glycerol Is this a dehydration synthesis or hydrolysis reaction? 2.--Triglyceride synthesis 17

  18.  Next slide 3.--Fig. 2.20 Lecithin, a phospholipid 18

  19. Fig. 2.20c– A simplified representation of the phopholipid molecule Why is a phospholipid amphiphilic? 19

  20. 4.--Fig. 2.21 A prostaglandin, Eicosanoids • Five of the carbon atoms are arranged in a ring. • Functions-- 20

  21. 5.—Fig. 2.22 Cholesterol All steroids have this basic four-ringed structure. Functions—? Next slide 21

  22. 5.--Cholesterol — • (Where?) Cholesterol is found only in animals (natural product); from where? • Related to cardiovascular disease (INSIGHT 2.3—Good and bad cholesterol; p. 76) • Function-- • Precursor of steroids • Important component of cell membrane

  23. § Amino acids & proteins — • A protein is a polymer of amino acids • A amino acid has a central carbon atom with an amino and a carboxyl group bound to it • The radical (R) group makes each of the 20 amino acid unique • Essential a.a.--? Fig. 2.23

  24. Similarities of all a.a.? R groups 24

  25. § Amino acids & proteins (continued)— • Joining of amino acids– by peptide bonds– to form peptides Fig. 2.23, 2.25

  26. a.a. #2 Is this a dehydration synthesis or hydrolysis reaction? 26

  27. Fig. 2.25 primary structure of insulin § Protein structure 27

  28. 28

  29. § Amino acids & proteins (continued)— • Tertiary structure– folding into globular and fibrous shapes • Globular proteins– a ball of yarn; Ex. enzymes and antibodies • Fibrous proteins– slender filaments; muscle contraction proteins--

  30. § Protein functions— • Structure– Keratin gives strength to nails, hair, and skin surface • Communication– oxytocin (a ligand) binds to a protein (its receptors) • Membrane transport channels—Sodium and potassium channels • Catalysis– enzymes etc.

  31. Check Point Questions • Use the simplified phospholipids (each with a head and two wavy tails) to construct a portion of a cell membrane. • Point out the polar region and the nonpolar regions.

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