<p>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</p><p>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.</p><p>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!</p><p>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)</p><p>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.</p><p>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.</p><p>4. a) Sketch and label the general structure of a fatty acid. b) Distinguish between saturated and unsaturated fats.</p><p>5. Explain the difference between the following polysaccharides: starch, cellulose, & glycogen.</p><p>6. Describe at least two differences between hydrolysis and dehydration synthesis (condensation).</p><p>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.</p><p>8. Discuss why water is an ideal medium for living organisms. Explain the properties of water and WHY these properties exist.</p><p>9. Explain feedback inhibition and give one biological example</p><p>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</p>