macromolecules by chloe sharp

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ffff

от Abdul Samoon - David Suzuki SS (2662)

Chapter 2 :Nutrients in food

от NG ENG KIAT N/A

bioinfo

от farah syuhada

how did chemistry change our food

от Valérie Galkina

cytosine

broken down

enzymes

nucleic acids

bases

pyrimidine bases

uracil

thymine

purine bases

guanine

adenine

pentose sugars

ribose

deoxyribose

instructions for proteins

phosphate groups

phosphodiesterase bond

covenant bonds

two hydroxide groups

lipids

characteristics

hydrogen than carb

long chain carbon,hydrogen,oxygen

not a true polymer; can't link sub units over and over again

non-polar

hydrophobic; therefore clump together in water

C-H energy rich bonds ideal for storage

waxes

plants and animals

ear wax

bacteria

steroids

hormones

medical

fats

phospholipids

tail and head

hydrophobic and hydrophillc

amphipathic

triglycerides

calories

glycerol and fatty acids

proteins

structures

primary structure

quaternary structure

heme

Fe2+

B-chain

a-chain

tertiary structure

pleated sheets

secondary structure

a-helix

B-pleated sheet

transcriptions

nucleus

DNA

information

RNA polyamerase

RNA

translations

cytoplasm

ribosome

amino acids

peptide bonds

non-ionized form and ionized form

carbohydrates

polysaccharide

glycogen

liver

energy storage

cellulose

structure

chitin

arthropods

many bases

chains of 3 or more molecules joined together

starch

hydrolysis

enzymes and amylase

amylose

disaccharide

lactose

dairy products (milk)

glucose and galactose

maltose

malt products (malt sugar)

glucose and glucose

Subtopic

sucrose

white table sugar

glucose and fluctose

two bases

two molecule joined together

dehydration synthesis

chemical process

monosaccharide

galactose

fructose

plants

glucose

energy production

cellular respiration

single carbon base

building on the other carbohydrates