Ch03 Key Concepts, Vocabulary - Instructors Manual-Proteins, Carbohydrates, and Lipids

Ch03 Key Concepts, Vocabulary - Instructors Manual-Proteins, Carbohydrates, and Lipids

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Chapter 3: Proteins, Carbohydrates and Lipids OVERVIEW Chapter 3 presents the major concepts of organic chemistry as they apply to the study of biology, focusing upon proteins, lipids, and carbohydrates. The chapter opens by explaining the concepts of functional groups and isomers and continues by describing the condensation reactions that form polymers and the hydrolysis reactions that break them down. The classes of amino acids that make up proteins are described along with their formation into such structures as β pleated sheets and α helices. The assembly of monosaccharides into such carbohydrates as glycogen, cellulose, and chitin is also covered. The chapter concludes with lipid and steroid structure and function. KEY CONCEPTS 1. Functional groups attach to larger molecules and give them specific properties. 2. Isomers are molecules with different arrangements of the same atoms. 3. Macromolecules, or polymers, are constructed by condensation reactions involving the formation of covalent bonds between smaller molecules called monomers. 4. Amino acids are the monomers of proteins and covalently bond by peptide linkages. Amino acids have varying properties based on their side chains. 5. The polypeptide chains of proteins are folded into specific three-dimensional
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This note was uploaded on 11/11/2011 for the course BIOL 101 taught by Professor Staff during the Spring '10 term at Howard.

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Ch03 Key Concepts, Vocabulary - Instructors Manual-Proteins, Carbohydrates, and Lipids

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