Please enable JavaScript.

Coggle requires JavaScript to display documents.

Biochemistry: Biological Molecules, the polarity of the different parts of…

- - - - this will determine if a substance is liquid because it melts easily or a solid because the molecules are attracted tightly together
      - if it’s hard or soft
      - soluble or insoluble
    - - do they attract, or do they repel?
      - is this a strong attraction or a weak attraction?
  - - - molecule or part of a molecule where atoms share electrons unequally
    - - molecule or part of a molecule where atoms share electrons equally
  - - - the electrons around an atom in a molecule are, on average, evenly distributed around the nuclei, but at any time, they could all be found on one side of a molecule. At this instant, a mini-negative charge would result, which can repel electrons in a nearby molecule. The two molecules attract
    - - the electrons are unequally shared, so the functional group is negatively charged or positively charged. Oppositely charged functional groups attract
    - - the electrons in a covalent bond in a functional group are not shared equally. This causes a partial negative charge to exist on one end of the functional group and a partial positive charge on the other. Oppositely charged ends of functional groups on two different molecules attract
    - - a special case of dipole involving functional groups containing H bonded to N or O because electrons are more unequally shared. The partial negative and positive charges are stronger. Oppositely charged ends of functional groups on two different molecules attract
- - - - only contains a single type of monosaccharide
    - - contains two or more different monosaccharides
  - - - carbohydrates
      - lipids
      - proteins
      - nucleic acids
- - - - there are nine essential amino acids that mammals are unable to synthesize and must come from the diet
        
        isoleucine
        
        leucine
        
        histidine
        
        lysine
        
        methionine
        
        phenylalanine
        
        threonine
        
        tryptophan
        
        valine
- - - - linoleic acid (omega-6 fatty acid)
      - alpha-linoleic acid (omega-3 fatty acid)
      - these two fatty acids are used for biological processes, like cell membrane structure and making hormones
    - - a type of fat in which the fatty acid chains have all single bonds
    - - a type of fat containing one or more double bonds indicating that they can absorb additional hydrogen atoms
      - cis fatty acids
        
        an unsaturated fatty acid with the carbon chain before and after the carbon-carbon double bond on the same sides of the molecule
        
        the molecules make a concave shape at the double bond. This kink in the shape is important in the increased fluidity between these fatty acid molecules
      - trans fatty acids
        
        an unsaturated fatty acid with the carbon chain before and after the carbon-carbon double bond on opposite sides of the molecule
        
        the molecule makes a zigzag shape at the double bond
  - - - a two-layered arrangement of phosphate and lipid molecules that form a cell membrane
      - are found in the membranes in the cell
- - - - one or more phosphate functional groups
      - a 5-carbon sugar
      - a nitrogenous base
    - - two nucleotides combined
    - - a structure of four nucleotides bonded together in a ring
  - - - guanine
      - adenine
        
        purines
      - cytosine
        
        pyrimidines
      - thymine
      - uracil
    - - a nitrogenous base composed of two fused rings, one 6-atoms, and the other 5-atoms
    - - a nitrogenous base composed of one 6-atom ring
  - - - different parts of cellular respiration
  - - - photosynthesis
      - assists chlorophyll in capturing light
      - acts as the primary electron acceptor for the photosystems
  - - - different parts of cellular respiration
  - - - growing new tissue like cellulose
      - storing energy in the form of amylose or fatty acids
  - - - growing
      - harvesting
      - processing
      - packaging
      - transporting
      - marketing
      - consumption
      - disposal of food and food-related items
    - - 1 out of every 3 people suffers from malnutrition
      - our food is too rich in fat, sugar, salt, and meat
      - ⅓ of food is wasted
      - our natural resources are under pressure