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Chapter 5 Structure and function of large Biological molecules - Coggle…
Chapter 5 Structure and function of large Biological molecules
Macromolecules and Their Functions
Carbohydrates
starch = plants store polysaccharides as starch
glycogen = a storage polysaccharide in animals
Immediate energy
CHO, always in a 1:2:1 ratio
Amylase breaks down carbs
Proteins
Provide structure and support
CHON
Levels
Primary: linear strand of amino acids linked by peptide bonds
Secondary: twisted and folded shapes stabilized by hydrogen bonds
Tertiary: 3D structure stabilized by disulfide bridges
Quaternary: multiple 3D polypeptides attached by hydrogen bonds
Proteases break down proteins
Lipids
Energy storage, hydrophobic
CHO
Saturated fatty acids: no double bonds, solid at room temp
Unsaturated fatty acids: one or more double bonds (mostly cis double bonds in nature), liquid at room temp
Ester linkages connect fatty acids and glycerol
Lipases break down lipids
Nucleic Acids
DNA and RNA
CHONP
purines (adenine and guanine), pyrimidines (cytosine, thymine, uracil
phosphodiester linkages connect nucleotides
Genetic information storage and transfer
Key Concepts
Polymers
Carbs = Polysaccharide
Proteins = polypeptide
Lipids = Triglyceride
Nucleic Acid = None
Monomers
Carbs = Monosaccharide
Proteins = Amino Acid
Lipids = Fatty Acid
Nucleic Acid = Nucleotide
Hydrogenation =converting unsaturated fats into saturated by adding hydrogen
Phospholipid = two fatty acids and a phosphate group attached to glycerol
Denaturation = proteins lose shape/function due to temperature or pH changes
Genetics and Molecular Biology
DNA Structure and Discovery
Rosalind Franklin used X-ray crystallography to determine DNA shape
DNA is a double helix with antiparallel strands
Gene Expression
Transcription: DNA to RNA
Translation: RNA to protein
Key Enzymes
Topoisomerase: unwinds and relaxes DNA
Helicase: unzips DNA
RNA polymerase: adds RNA bases during transcription