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Complete the table
1. Complete the table below by enter
ing the name and class 0
f each carbohydrate described
in terms of its
function(s).
Carbohydrate
Carbohydrate Class
Function
] a.
38
[p.
Most plentihil sugar in nature; form
ed from glucose
and fructose
[p.38]
b.exin’bc
VVlvC)
Five-carbon sugar occurring in
DNA
[p38] c.
Used by cells as an energy source,
a structural unit, or
a precursor for other organic com
pounds
] d.
39
[p
LS &CC5
[p381 e.
-‘j
Five-carbon sugar occurring in RNA
f.
[p.38]
,.
(
.
€)
g.
Structural material of plant cell wall
s; formed from
glucose chains
?
¶I-
ö(Q
Sugar present
galactose
“
DLCC! CA
in
milk; formed from glucose and
Muscle cells tap this compound for
a burst of energy
[p.39] h.
Strengthens external skeletons and
other hard body
parts of many animals and fungi
Ltp
[p.39] i.
The sugar-storage equivalent of
starch
in plants;
stored
by
Labeling
1. In the appropriate blanks, label the molecules shown as saturated or saurated. For the unsaturated
molecules, circle the regions that make them unsaturated. 4
[p.
O
]
OHHHHHHHHHHH
HHHH
I
I
II
1
I
I
I
HO_C_CC00 0_00000
°
0
II
I
HHHHHHHH
HHHHHHH
oleic acid
QHHHHHHHHHHH
HHHHH
I
II
I
I
HO— C—C C C C—C —C—C C —C —C—CC C C C C
I
I
I
I
I
HH
HHHHHHHHHHHH
H
stearic acid
—
—
—
—
—
—
—
—
—
C
—
H
b
OHHHHHHHHHHH
HHHH
I
I
I
I
I
II
I
I
HO—C—CC _C—C—CCC C C —C—CC—CC =0—C —C—H
—
HHHHHHH
H
IinoleniC acid
H
HH
____
_____
_____
____
Identification
2. Label each sketch as a fatty acid, triglyceride, phospholipid, or sterol. [pp.40—41]
HLiHHH
i
:
jv=
H’
a
b
c
d
Choice
Choose from the following:
a. fatty acids
3.
4.
.
6.
—c,
9.
T)
E
Main structural component of honeycombs [p.41]
Cholesterol [p.41]
i
.
4
..
Saturated fatty acids [p.40]
.IE
C.
io.
ii.
12.
c. phospholipids
d. waxes
Richest source of body energy 4
[p.
O
]
7.
8.
b. triglycerides
t)
Animal fats such as butter and lard [p.40]
Lack fatty acid tails [p.41]
The main cell membrane component, cholesterol [p.41]
All possess a rigid backbone of four fused carbon rings 4
[p.
l
]
Plant cuticles [p.41)
Iz_. Cholesterol remodeled into vitamin D, steroids, and bile salts
[p.41]
13.
Unsaturated fatty acids [p.40]
14.
Vegetable oil [p.40)
15.
16.
Cushions and insulates vertebrate bodies [p.41)
Furnishes lubrication for skin and hair [p.41]
17.
Neutral fats [p.’IO]
e. sterols
1
_____
______
______
______
_____
______
______
Matching
Match ea
term with its description.
2.
amino acid [p.421
3.
peptide bond [p.431
polypeptide chain 43
[p.
]
primary structure [p.43]
.
.
6.
fr\
proteins [p.421
secondary structure [p.43]
7.
8.
L- domain [p.43]
9.
A
tertiary structure [p.43]
10.
quaternary structure [p.43]
11.
heme group [p.
]
44
12.
glycoproteins
13.
globin [p.
]
44
14.
F-
lipoproteins
15.
HbS [p.
]
44
16.
denaturation [p.45]
Third level of protein organization; what makes the
protein a functional molecule
Three or more amino acids joined in a linear chain
,.z A polypeptide chain, or part of it, that has become
organized as a structurally stable unit
d.-Twists, bends, loops, and folds of a new polypeptide
chain; hydrogen bonds between R groups make some
stretches of amino acids coil, and other regions form
sheets or ioops
Comes in two slightly different forms, alpha and beta;
two of each form make up one hemoglobin molecule
in humans
Airoteins that transport attached cholesterol,
triglycerides, and phospholipids
The type of covalent bond linking one amino acid to
another
‘-tC Fourth level of protein organization; globular, with
multiple polypeptide chains
i’ Breaking weak bonds in large molecules (such as
protein) to disrupt three-dimensional shapes such that
they no longer function
4’ The sequence of amino acids in a polypeptide chain
A small organic compound having an amino group, a
carboxyl group, a hydrogen atom, and an R group
kmall, linear, or branched oligosaccharides attached by
enzymes to a new polypeptide chain
most diverse of all the large biological molecules;
The
some speed reactions, some are the stuff of organism
structure, some are nutritious, some move substances,
some communicate, and others defend against
pathogens
A large organic molecule with an iron atom at its
center; an oxygen transporter
with a particular
y Designation for hemoglobin
result is sickle-cell
the
chain;
beta
its
in
mutation
anemia
,.‘.
__________
___.
__________
_____.
Complete the Table
1. Complete the table below by entering the correct name of the major
cellular organic compounds
suggested in the “Types” column (choose from carbohydrates, lipids,
proteins, and nucleic acids).
Cellular Organic Compounds
Types
Phospholipids
Nucleotides
Weapons against pathogens
-c.r ,&3(
Enzymes
Cw
Glycogen, starch, cellulose, and chitin
DNA and RNAs
>ç
Lu2.
p
Triglycerides
iiL15 ATh
Saturated and unsaturated fats
Sterols, oils, and waxes
Glucose and sucrose
2. Amino acids are lied by
bonds to form the primary structure of a
protein. [p.43]
a. disulfide
b. hydrogen
c. ionic
d. peptide
.
3
A
6.
Proteins
[p.’12j
a. act as weapons against pathogens
b. are composed of nucleotide subunits
c. translate protein-building instructions
into actual protein structures
d. lack diversity of structure and function
The information built into a protein’s
amino acid sequence plus a coiled pattern
of that chain and the addition of more
folding yields the
level of
protein structure. [p.43]
a. fourth
b. primary
c. second
d. third
Lipids
[p.40]
include fats that are broken down into
one fatty acid molecule and three
glycerol molecules
are composed of monosaccharides
c. include triglycerides that serve as rich
energy sources
d. include cartilage and chitin
;
7
Carbon is part of so many different
23 5. substa
becaus
[p.34]
e
nces
a. carbon generally forms two covalent
bonds with a variety of other atoms
b. a carbon atom generally forms
four covalent bonds with a variety
of atoms
c. carbon ionizes easily
d. carbon is a polar compound
7. Hydrolysis could be correct
ly described as
[p.35]
a. heating of a compound to
drive off its
excess water and concentrate its
volume
b. a type of cleavage reaction that
is like
condensation in reverse
c. linking of two or more molecules
by the
removal of one or more water molecules
d. constant removal of hydrogen atoms
from the surface of a carbohydrate