Across
- 2. Consists of two amino acids joined together by a single peptide bond.
- 5. The covalent bond between the carboxyl group on one amino acid and and the amino group on the another, formed by a dehydration reaction.
- 6. The specific region of an enzyme that forms the pocket in which catalysis occurs.
- 8. The amount of energy that reactants must absorb before a chemical reaction will start
- 9. A polymer of many amino acids linked together by peptide bonds.
- 10. Any non protein molecule or ion that is required for the proper functioning of an enzyme. Can be permanently bound to the active site or may bine loosely and reversibly, along with the substrate, during catalysis.
- 11. A chemical reaction that breaks down bonds between two molecules by the addition of water; functions in disassembly of polymers to monomers.
- 12. A substance that reduces the activity of an enzyme by binding to a location remote from the active site, changing the enzyme’s shape so that the active site no longer effectively catalyzes the conversion of substrate to product.
- 17. Caused by entry of the substrate, the change in shape of the active site of an enzyme so that it binds more snugly to the substrate.
- 19. A chemical agent that selectively increases the rate of a reaction without being consumed by the reaction.
- 20. A substance that reduces the activity of an enzyme by entering the active site in place of the substrate, whose structure it mimics.
- 21. A solution in which water is the solvent.
- 22. A polymer (polynucleotide) consisting of many nucleotide monomers; serves as a blueprint for all proteins and, through the action of proteins, for all cellular activities. The two types are DNA and RNA.
- 23. Regions of repetitive coiling or folding of the polypeptide backbone of a protein due to hydrogen bonding between constituents of the backbone.
- 26. A biologically functional molecule consisting of one or more polypeptides folded and coiled into a specific three-dimensional structure.
- 27. The level of protein structure referring to the specific linear sequence of amino acids.
- 29. The linking together of like molecules, often by hydrogen bonds.
- 31. Having no affinity for water.
- 33. A long molecule consisting of many similar or identical monomers linked together by covalent bonds.
- 34. A covalent bond between atoms that differ in electronegativity. The shared electrons are pulled closer to the more electronegative atom, making it slightly negative and the other atom slightly positive.
- 37. A lipid consisting of three fatty acids linked to one glycerol molecule; also called a fat triglyceride.
- 39. A sugar (monosaccharide) or one of its dimers (disaccharides) or polymers (polysaccharides).
- 40. A chemical reaction in which two molecules become covalently bonded to each other with the removal of a water molecule.
- 41. A type of covalent bond in which electrons are shared equally between two atoms of similar electronegativity.
Down
- 1. The amount of heat that must be absorbed or lost for 1 g of a substance to change its temperature by 1°C.
- 3. Any of a group of large biological molecules, including fats, phospholipids, and steroids, that mix poorly, if at all, with water.
- 4. A double sugar, consisting of two monosaccharides joined by a glycosidic linkage formed by a dehydration reaction.
- 7. The attraction of a given atom for the electrons of a covalent bond.
- 13. A chemical bond resulting from the attraction between oppositely charged ions.
- 14. The particular shape of a complex, aggregate protein, defined by the characteristic three-dimensional arrangement of its constituent subunits, each a polypeptide.
- 15. A type of strong chemical bond in which two atoms share one or more pairs of valence electrons.
- 16. An organic molecule serving as a cofactor.
- 18. The clinging of one substance to another, such as water to plant cell walls, in this case by means of hydrogen bonds.
- 24. A macromolecule serving as a catalyst, a chemical agent that increases the rate of a reaction without being consumed by the reaction. Most are proteins.
- 25. A type of weak chemical bond that is formed when the slightly positive hydrogen atom of a polar covalent bond in one molecule is attracted to the slightly negative atom of a polar covalent bond in another molecule or in another region of the same molecule.
- 28. The overall shape of a protein molecule due to interactions of amino acid side chains, including hydrophobic interactions, ionic bonds, hydrogen bonds, and disulfide bridges.
- 30. Having an affinity for water.
- 32. A polymer of many monosaccharides, formed by dehydration reactions.
- 35. A measure of how difficult it is to stretch or break the surface of a liquid.
- 36. The simplest carbohydrate, active alone or serving as a monomer for disaccharides and polysaccharides. Also known as simple sugars, have molecular formulas that are generally some multiple of CH2O.
- 38. The subunit that serves as the building block of a polymer.