Biology Chapter 3 Key Terms

type of secondary protein structure formed by folding the polypeptide into a helix shape with hydrogen bonds stabilizing the structure

secondary structure in proteins in which hydrogen bonding forms “pleats” between atoms on the polypeptide chain's backbone

loss of shape in a protein as a result of changes in temperature, pH, or chemical exposure

two sugar monomers that a glycosidic bond links

catalyst in a biochemical reaction that is usually a complex or conjugated protein

chemical signaling molecule, usually protein or steroid, secreted by endocrine cells that act to control or regulate specific physiological processes

macromolecule that is nonpolar and insoluble in water

single unit or monomer of carbohydrates

type of polyunsaturated fat that the body requires; numbering the carbon omega starts from the methyl end or the end that is farthest from the carboxylic end

a type of covalent bond that links together amino acids to form a protein

membranes' major constituent; comprised of two fatty acids and a phosphate-containing group attached to a glycerol backbone

chain of monomer residues that covalent bonds link; polymerization is the process of polymer formation from monomers by condensation

long chain of monosaccharides; may be branched or unbranched

linear sequence of amino acids in a protein

biological macromolecule comprised of one or more amino acid chains

association of discrete polypeptide subunits in a protein

long-chain hydrocarbon with single covalent bonds in the carbon chain; the number of hydrogen atoms attached to the carbon skeleton is maximized

regular structure that proteins form by intramolecular hydrogen bonding between the oxygen atom of one amino acid residue and the hydrogen attached to the nitrogen atom of another amino acid residue

type of lipid comprised of four fused hydrocarbon rings forming a planar structure

a protein's three-dimensional conformation, including interactions between secondary structural elements; formed from interactions between amino acid side chains

fat formed artificially by hydrogenating oils, leading to a different arrangement of double bond(s) than those in naturally occurring lipids

long-chain hydrocarbon that has one or more double bonds in the hydrocarbon chain

lipid comprised of a long-chain fatty acid that is esterified to a long-chain alcohol; serves as a protective coating on some feathers, aquatic mammal fur, and leaves