a. -A protein is a polymer of amino acids
-Amino acids form a particular sequence
-R group varies between amino acids and determined type of amino acid
-Primary structure of a protein is it's unique sequence and number of amino acids
-Determined by genetics
-Determines other structures peptide bonds
-Secondary structure of a protein is the three-dimensional shape including the various folding and coilings of the polypeptide chain
-Result of hydrogen bonds at regular intervals along the polypeptide backbone
-Folding produces a spiral Alpha Helix associated with globular proteins
-Folding may produce a beta-pleated sheet associated with fibrous proteins
-Tertiary structure of a protein consists of irregular contortions from bonding between the side chains (R groups) of the various amino acids
-Determined by hydrogen bonding between R groups of amino acids
-Determined by hydrophobic interactions between nonpolar side chains
-Determined by disulfide bonds between sulfur atoms on the amino acids with sulfhydryl groups on their side chains
-Determined by weak van der Waals interactions
-Quaternary Structure is the overall protein structure that results from the aggregation of two or more polypeptide chains into one macromolecule
-Some molecules important to organism's that are proteins are: keratin, collagen, silk, hemoglobin, and enzymes
-Structural formula of protein:
b. Types of carbohydrates: monosaccharides, disaccharides, polysaccharide
-Monosaccharides
-Simplest kind of carbohydrate
-Consists of a single sugar molecule like fructose or glucose
-Can be a ketone sugar or an aldehyde sugar depending on the location of the carbonyl group
-Glucose, fructose
-Major fuel source for cellular respiration
-Their carbon skeletons serve as raw material for the synthesis of other types of small organic molecules like amino acids and fatty acids
-Disaccharides
-Consists of two monosaccharides joined by a glycosidic linkage (covalent bond formed between two monosaccharides by a dehydration reaction)
-Sucrose, maltose
-In plants, most...