Chapter 5: Proteins and Nucleic Acids

NPHS / Honors Biology Unit 1 Study Guide (chapters 2-5 + enzymes, Ch 8) The following is a list of major vocabulary terms from Unit 1. Vocabulary: Chapters 2-3: Chapter 5: Chapter 5 (continued): element / compound monomer / polymer proteins Protons/electrons/neutrons dehydration synthesis polypeptides (condensation) atomic # / mass # hydrolysis amino acids isotopes carbohydrates peptide bonds valence electrons mono-/ di-/polysaccharides 4 levels of protein structure covalent / ionic bond glycosidic linkages alpha helix polar/nonpolar covalent bond starch beta pleated sheet hydrogen bond glycogen denaturation cohesion / adhesion cellulose nucleic acids surface tension chitin DNA / RNA evaporative cooling lipids nucleotides acid / base / pH fats phosphodiester bond glycerol purines / pyrimidines fatty acids Chapter 4: ester linkages Chapter 8 (Enzymes): organic chemistry saturated vs. unsaturated catalyst hydrocarbon phospholipids substrate hydroxyl group steroids enzyme carbonyl group cholesterol active site carboxyl group induced fit amino group cofactors / coenzymes sulfhydryl group competitive inhibition phosphate group noncompetitive inhibition

ASSIGNMENT: to be collected on: ______OPTION #1: CONCEPT MAPS Create 2 concept maps: 1) Chapter 2-3: Use all of the terms from the list above showing connections between the terms/concepts. You should add terms and use “connector” words.

2) Chapter 5 & 8: Use all of the terms from the list above showing connections between the terms/concepts. You should add terms and use “connector” words. Or… OPTION #2: DEFINITIONS Choose 20 terms that you are struggling with and thoroughly define them. Study / Review Questions: These are sample “essay” questions which will appear in some form on the exam…BE PREPARED TO ANSWER ALL OF THEM!

1. Create a chart in which you summarize the information we have learned for each of the four classes of organic molecules (carbohydrates, lipids, proteins, nucleic acids). Make sure to include: -the names of the monomers (subunits) -the name of the type of bond or linkage group connecting the monomers -the elements present -the primary functions -at least two examples of each, not all food examples (and their functions)

2. a) Sketch and label the general structure of an amino acid. b) Summarize/explain the 4 levels of protein structure: primary, secondary, tertiary, and quaternary.

3. a) List 3 ways in which DNA differs from RNA. b) Sketch and label the general structure of a nucleotide. c) How do purines differ from pyrimidines? d) List the full names for the 2 bases that are purines and the 3 bases that are pyrimidines.

4. a) Sketch and label the general structure of a fatty acid. b) Distinguish between saturated and unsaturated fats.

5. Explain the difference between the following polysaccharides: starch, cellulose, & glycogen.

6. Describe at least two differences between hydrolysis and dehydration synthesis (condensation).

7. a) Explain the significance of an enzyme’s active site. b) Summarize at least two environmental factors affecting enzyme function. c) Distinguish between competitive and noncompetitive inhibition.

8. Discuss why water is an ideal medium for living organisms. Explain the properties of water and WHY these properties exist.

9. Explain feedback inhibition and give one biological example

IB THINGS TO KNOW:  Three examples of: -monosaccharides: glucose, galactose, fructose -disaccharides: maltose, lactose, sucrose -polysaccharides: starch, glycogen, cellulose  Identify amino acids, glucose, ribose, & fatty acids from diagrams showing their structure  Be able to state one function for glucose, lactose, & glycogen in animals and fructose, sucrose, and cellulose in plants