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UW-Madison BIOLOGY 101 - Exam 1 Study Guide

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Zoology101: Animal BiologyExam #1 Study Guide Lectures 1-12Lecture 1 (September 3)What are the properties to life?Order, Energy processing, response to environment, regulation (homeostasis), reproduction,growth and development, evolutionary and adaptationWhat are the levels of development and what are emergent properties?Molecule → organelle → cell → tissue → organ → Organ system → organism → population → community → ecosystem → biosphere Emergent properties are new properties that come about as each system becomes more complex; defining each level Explain how evolution explains unity and diversity of life. We are all related by the most recent ancestors. For example, the molecular level of some cilia of a paramecium are the same as cilia found in the trachea. Also, some proteins and brain regions in humans are similar to marine worms. We are all diverse but connected. Lecture 2 (September 5) What characteristics define animals?Eukaryotic, Multicellular, heterotrophic (need to ingest their food), lack a cell wall, bodies made up of cells organized into tissues, motility (at some point), specific developmental patterns Discuss the water molecule and why it is so vital to life. What are common polar covalent bonds?Overall, water is the solvent of life. It has covalent bonds which share a pair of electrons; there is an unequal sharing of electrons, however, making oxygen more electronegative than hydrogen. Water can bind together with other hydrogen bonded polar molecules and can also dissolve other polar molecules. Ions can dissociate in water. O-H, N-H, S-H are common polar covalent bonds.What are the functional groups? What kind of bonds are on organic molecules? What are the types of macromolecules?The functional groups are hydroxyl (O-H), carbonyl (C-O-O-H), amino ( H-N-H), phosphate (PO42-), methyl (CH3). Organic molecules have C-C bonds and C-H; these bonds are extremely nonpolar and energy is stored in their bonds. The macromolecules are carbohydrates, proteins, lipids, nucleic acids and each of these are made of small, subunitsHow are molecules/monomers put together? Broken down? Monomers are put together via dehydration. When the monomers come together, the products are a dimer (or polymer depending on how many monomers are added) and water. When dimers/polymers are broken down, water molecules are thrown at the dimer to break them apart into monomers (water in, monomer out).What are the types of carbs and what are some examples of each?A single carb is called a monosaccharide; this shows up in the form of glucose, used for cellular respiration and fuel for ATP. A disaccharide is two monosaccharides put togther. Sucrose, lactose, and maltose are all disaccharides and can be broken down for quick energy. A polysaccharide is a combination of more than two glucose monomers. These show up in starches (storage energy, made by plants), glycogen (animal energy storage, found in muscles and liver → released into bloodstream), cellulose (structural carb, stability in plants), and chitin (some animal exoskeletons, structural, fungi cell walls)Lecture 3 (September 8)What makes the properties different on an amino acid? Each amino has specific properties due to the R group that comes off of the central atomWhat makes an amino acid hydrophilic?If an amino acid has a charged end, it automatically is hydrophilic. If the molecule is not charged, you must look at the groups attached to the central carbon. The R groups that have hydrophilic H bonding will be hydrophilic (O-H, N-H, S-H), those R groups that do not have those hydrophilic H bonding groups (C-H) will be hydrophobic. What are the 4 levels of structure in a protein? The four levels are primary, secondary, tertiary, and quaternary. The primary structure is a linked series of amino acids with unique sequence. The secondary structure has localized folding created by the H bonding between non-R groups. Two types are alpha helix (telephone cord, other atoms form bonds not at the peptide) and beta pleated sheet (fold over and ends have attraction, spider silk). The tertiary structure is the 3D shape caused by the interactions between the R groups. This includes globular proteins folding into a specific shape. The bonding is a covalent, strong disulfide bridge. The final structure is the quaternary structure which is the aggregation of 2 or more polypeptide chains. These proteins must be in the proper shape to function.What physical conditions affect the functions of proteins? If the conditions are not natural for a protein, the protein begins to denature, or unwind. PH and temperature must be at standard conditionsLecture 4 (September 10)What are lipids and what are their functions? Lipids are very hydrophobic molecules found in the form of sterols and can be seen as hormones, a component in the cell membrane and used as an energy source. They also have a 4 ring structure. Because lipids are hydrophobic, how do they move through the bloodstream?Cholesterol moves through the blood as a lipoprotein complex (it is covered in phospholipids). A lipoprotein is composed of lipids and proteins and they sequester the cholesterol from the aqueous environment. The apo-protein is used in this complex What are two major types of cholesterol and what do they do? There is low density lipoproteins (LDL) and high density lipoproteins (HDL). LDL's carry the cholesterol from the liver, where the cholesterol is made, to the body cells. This is considered “bad” cholesterol. HDL picks up the excess cholesterol from the cells and delivers it back to the liver for recycle/disposal. This is the “good” cholesterol. We need both. Explain the anatomy of a triglyceride (Fats and oils). How does its shape dictate behavior? The composition of a triglyceride consists long, nonpolar chains of 3 fatty acids (tri-) added to a gycerol backbone. These are combined via dehydration. The different bonds determine the shape. In a saturated fat, there are all single bonds. The single bonds allow the saturated fats to tightly pack together, becoming a solid at room temperature. In an unsaturated fat, double bonds make the chains kink, putting the unsaturated fat as a liquid at room temperature. What will phospholipids do in water?Phospholipids tend to either form into micelles, the hydrophilic ends point outward and the hydrophillic end is pointing inward, or a phospholipid bilayer, creates the basis of all biological, selective permeable


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UW-Madison BIOLOGY 101 - Exam 1 Study Guide

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