EXAM 3 REVIEW – CHEM 131 – Spring 2011
Review Chapter 16, 17, 19 and 20
Look over the quiz on amino acids / proteins / enzymes and the worksheet on sugars.
I will provide you with a copy of the amino acids from your book
Amines and Amides:
Be able identify primary, secondary and tertiary amines and amides (and quaternary amine)
Understand the basic nature of amines
Nomenclature of amines and amides
Be able to synthesize amides from amines and carboxylic acids
Perform acidic and basic hydrolysis of amides
Understand physical properties of amines and amides
Amino Acids:
Identify and draw amino acids under physiological (everything charged), acidic and basic conditions.
Be able to identify the R group and what type of group it is (neutral, polar, nonpolar, acidic, basic)
Think about what type of interaction these R groups can be involved in
Be able to draw Fisher projections for amino acids
L-vs D-amino acids
Be able to draw short peptides
Understand what the backbone, R group, α-Carbon, and peptide linkage are
Draw the products of acidic or basic hydrolysis of a short peptide
Proteins:
Understand primary, secondary, tertiary and quarternary structure
What interaction is responsible for each (amide bonds, H-bonding between amides or R
groups, hyrodphobic, salt bridges, disulfide bonds)
Be able to identify α-helix and β-sheets, primary, secondary or tertiary structure.
Enzymes:
Understand the mechanism of enzyme catalysis
Lock-and-key vs induced fit, specificity of enzymes
Factors affecting activity of enzyme (concentration, temperature, pH)
Enzyme inhibition: competitive vs non-competitive, reversible vs. irreversible
Carbohydrates:
Understand ring opening and closure of monosaccharides (mutarotation)
Be able to draw Fisher projection / Haworth drawing of sugars
Be able to track the carbons on both open chain and Haworth drawing
For disaccharides and oligosaccharides understand if and where the ring can open
Know furanose and pyranose
D- vs L-sugars
Understand anomeric carbon, α- and β-sugars, glycosidic position, glycosidic linkage
Be able to identify and name the glycosidic linkage
Be able to show hydrolysis products of disaccharides