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Princeton H.S.
Science Department
Biology 1
Mrs. Skalecky
Review Unit 3: Biochemistry
I. Chemistry Review: see notes and review sheet distributed previously. (Textbook Chapter2.1)
II. Organic Chemistry (Chapter 3.1; 2.3)
A. What is organic chemistry?
B. Why is carbon such a versatile element?
C. What is biochemistry?
D. What inorganic compounds are important to living systems?
E. What organic compounds are important to living systems?
F. What is the most abundant and important compound found inside cells?
1. What are some of the unusual characteristics of the water molecule?
III. Carbohydrates (Chapter 3.2; 48.1; Lab 15)
A. What is a carbohydrate?
B. What elements does it contain?
C. How can you distinguish carbohydrates from other compounds having the same
elements?
D. What are the principal carbohydrates (examples of each)?
E. How can you recognize a carbohydrate from its name?
F. What is a monosaccharide? disaccharide? polysaccharide? (eg. of each)
G. How do carbohydrates undergo dehydration synthesis?
H. How do carbohydrates undergo hydrolysis?
I. How do you test a food sample for the presence of
a. monosaccharides b. starch (Lab 15)
IV. Lipids (Chapter3.2; 48.1; Lab 15)
A. What is a lipid?
B. What elements does it contain?
C. How can you distinguish lipids from other compounds having the same elements?
D. Why are lipids good energy sources?
E. What are the principal lipids?
F. What building block molecules make up a lipid molecule?
G. What is glycerol? (Be able to recognize)
H. What is a fatty acid? (Be able to recognize)
I. How do lipids undergo dehydration synthesis? hydrolysis?
J. What is a saturated fat? unsaturated fat? polyunsaturated fat? trans fat?
K. How do you test a food sample for the presence of lipids? (Lab 15)
V. Proteins (Chapter 3.2; 48.1; Lab 15)
A. What are proteins?
B. What elements do proteins contain?
C. What are amino acids (Be able to recognize)
D. How do amino acids undergo dehydration synthesis? hydrolysis?
E. What is the bond between two amino acids known as?
F. What is a dipeptide? polypeptide? protein?
G. What accounts for the large number of different proteins?
H. What is an amino group? a carboxyl (acid) group?
I. What is the primary structure of a protein? secondary? tertiary? quatemary?
J. How do you test a food sample for the presence of proteins? (Lab 15)
VI. Nucleic Acids (Chapter 3.2)
A. What are nucleic acids?
B. What are the two types of nucleic acids?
C. Where inside of the cell is each of these found?
D. What are the building blocks of nucleic acids?
VII. pH (Chapter 2.3; Lab 12; Lab 13)
A. What is pH? What is the pH scale?
B. What is an acid?
C. What is a base?
D. What compound is neutral? Why?
E. What indicators can be used to determine pH?
VIII. Formulas (Chapter 3.1; Lab 14)
A. What are polymers?
B. Which groups of organic molecules can form polymers?
C. What is an empirical formula? structural formula?
D. What is the general shape of a carbohydrate? lipid? DNA?
E. Why does compound A have more potential energy than compound B?
IX. Enzymes (Chapter 3.2; 48.1; Lab 16)
A. What is an enzyme?
B. What are enzymes made of?
C. What is a substrate?
D. What is a co-enzyme? vitamin?
E. What are the effects of heat on an enzyme? Be able to interpret graph.
F. What are the effects of pH change on enzymes? Be able to Interpret graph.
G. What are the effects of increasing substrate concentration on the rate of an enzyme
controlled reaction? Be able to interpret graph.
H. What are the effects of increasing enzyme concentration on the rate of an enzyme
controlled reaction? Be able to interpret graph.
I. Why are enzymes needed only in small quantities?
J. What is the lock-and-key" model of enzyme action?
K. What does it mean when we say that enzymes are specific?
L. How are most enzyme reactions reversible (e.g. maltose)
M. What do the terms "optimum temperature" and "optimum pH" mean?
N. What happens when an enzyme becomes denatured?
O. How can you recognize an enzyme from its name alone?
(12/07)