Lecture Review Answers Biochem 2 Review 2 (ch 4,5,6)
REVIEW 2 (Ch 4/5/6) Answers To handout in class…(r2003)
1.an amino acid such as glycine
2.carbon
3. 4
4. It should dissolve in water.
5. the C-H bond is non-polar
6. carboxyl and amino (amine)
7. carbon atoms covalently bonded to other carbon atoms
8. carboxyl
9. 1 10. 3 11. 4
12.phospholipids
13. hydrogen bonds
14. removal of water (dehydration synthesis/condensation synthesis)
15. energy
16. triglycerides, polysaccharides, and proteins
17. They have a higher ratio of hydrogen to carbon than unsaturated fatty acids.
18. peptide bonds
19. a nitrogen base, a phosphate group, and a five-carbon sugar
20. monomers
21. 437
22. The reaction of a fat to form glycerol and fatty acids with the utilization of water
23. lowering the energy of activation
24. P-bonds easily made and broken
25.denaturation
26. catabolism
27. direct chemical transfer of a phosphate group.
28. coenzyme
29. 7.3
30. add a catalyst
31. Enzymes increase the rate of reaction.
32. c
33.What would be an
expected consequence of changing one amino acid in a particular protein?
34
effectively limitless.
35 They are polymers of
glucose
36 the release of a water
molecule.
37 polysaccharide
38 A small number of
monomers can be assembled into large polymers with many different sequences.
39
Condensation reactions assemble polymers and hydrolysis break them down.
40
contains less oxygen.
41
e
42
c
43
c
44
c
45
are synthesized from monomers by the process of condensation synthesis.
46
A
47
the reaction of a fat to form glycerol and fatty acids with the utilization of
water
48a
49 c
50
peptide bonds
51secondary
52
primary secondary tertiary
quaternary
53
guanine
54
complementary pairing of the bases.
55
a lipid made of three fatty acids and glycerol
56
e
57
c
58 anabolism.
59 a
60
b
61
e
62
energy storage molecules.
63
hydrogen bonds
64
triglycerides polysaccharides proteins
65 phospholipids
66
hydrogen bonds
67
the removal of water (condensation synthesis).
68
c.
69 d
70 c
71..just know them!
72
the secondary structure of a protein.