Nonpolar covalent bonds
Equal sharing of electrons; similar electronegativity
Polar covalent bonds
unequal electron sharing; difference in electronegativity
Ionic bonds
electron transfer
Hydrogen bonds
Weak attraction between partial charges
-OH
Hydroxyl group (polar)
C=O
Carbonyl group (polar)
-COOH
Carboxyl group (acidic)
-NH2
Amino group (basic, polar)
-PO4^3-
Phosphate group (polar, acidic)
-SH
Sulfhydryl group (polar)
Polarity of water
Allows water to:
- Form H bonds
- Dissolve polar molecules
- Adhesion
- Cohesion
(polar=hydrophilic, nonpolar=hydrophobic)
Properties caused by hydrogen bonding
pH scale
measure of H+ ion concentration
(Logarithmic- 10x per unit)
Lower pH
more H+, more acidic
Higher pH
fewer H+, more basic
Acids
pH < 7
release H+ in solution
Bases
pH > 7
accept H+ or release OH-
Buffers
Resist change in pH when acids/bases added
How buffers work
accepting excess H+ when solution too acidic; donate H+ when solution too basic
Strong v. weak acids/bases
Strong: completely dissociate
Weak: partial dissociation
Macromolecules and monomers
Proteins- amino acids
Carbohydrates- monosaccharides
Lipids- fatty acids
Nucleic acids- nucleotides
Proteins primary-quaternary
Primary: sequence of amino acid (peptide bond)
Secondary: alpha helix or beta sheet (hydrogen bond)
Tertiary: 3D folding, interactions of R groups
Quaternary: multiple polypeptide chains form functional groups
Monosaccharides in plants v. animals
Plants: cellulose
Animals: glycogen
Saturated v. unsaturated fatty acids
Saturated: less fluid; no double bonds, straight chains
Unsaturated: more fluid; one or more double bonds, kinked