Chpt+2+-+Chemical+composition+of+cells

= = =Phospholipid bilayer of the plasma membrane= =media type="youtube" key="y3FsB_lygpU" height="344" width="425"= =Fluid mosaic model of the plasma membrane= =media type="youtube" key="37KNBEfcbsA" height="344" width="425"= =Regulating movement - transport protein= =media type="youtube" key="GFCcnxgXOhY" height="344" width="425"= =Enzymes - lock and key hypothesis= =media type="youtube" key="V4OPO6JQLOE" height="344" width="425" media type="youtube" key="CZD5xsOKres" height="340" width="560"= =Enzymes - induced fit model= In this model the enzyme and substrate do not fit perfectly like a like and key, but need to change shape a little to fit together. media type="youtube" key="z8lG8X9ZvxQ" height="344" width="425"

=Glossary= || ||
 * =word= || =meaning= ||
 * Starch || important energy storing polysaccharide in plants. ||
 * Substrates || substances that enter a reaction. ||
 * lock and key mechanism || The way enzymes create chemical reactions is by first binding the substrate to the active site on the enzyme. This causes changes in the distribution of electrons in the chemical bonds of the substrate which causes the reactions and leads to the formation of products. The lock and key theory says that the lock is the enzyme and the key is the is the substrate, only the right sized key, (substrate) fits into the key hole (active site).
 * lock and key mechanism || The way enzymes create chemical reactions is by first binding the substrate to the active site on the enzyme. This causes changes in the distribution of electrons in the chemical bonds of the substrate which causes the reactions and leads to the formation of products. The lock and key theory says that the lock is the enzyme and the key is the is the substrate, only the right sized key, (substrate) fits into the key hole (active site).
 * Phospholipid bilayer || Two layers that make up the plasma membrane of a cell. Each layer is made of a row of phosphlipid molecules, each of these are made of a hydrophilic head and hydrophobic tail. See the diagram below for a visual explanation:
 * Polysaccharide || Single sugar molecules are called monosaccharides, when there is a chain of monosaccharides it's called a polysaccharide, so "many sugars" could be a definition. ||
 * Intracellular enzymes || Intracellular means to occur within a cell, therefore intracellular enzymes are enzymes that are active within a cell. Most enzymes are intracellular. ||
 * Hydrophilic || The Word **//__Hydrophilic__ -//** means "Water Loving"

It causes a (Phospho) Lipid, - (Compound containing fats & oils,) to like water.

Here is a diagram, ||
 * Active site || the place on the surface of an enzyme molecule where substrate molecules attach. ||
 * Minerals || **//Minerals//** are organic compounds that are found in foods. These compounds are required for normal functioning. ||
 * Saturated || A type of fat that contains only single bonds between carbon atoms ||
 * Carbohydrate || ||
 * Organic || Derived from living organisms; complex carbon containing compounds. The organic compounds most commonly found in cells are carbohydrates, lipids, proteins and nucleic acids.[[image:index6.jpg width="59" height="59"]] ||
 * lipids || a type of organic molecule that includes fats and oils; insoluble in water[[image:71922825_32c10588c2.jpg width="99" height="70"]] ||
 * Enzyme Substrate Complex || A substance formed when an enzyme and a substrate molecule join. ||
 * Extracellular enzymes || Extracellular enzymes also known as an exoenzyme are enzymes which function outside of the cell of which it originated from. for example, digestive enzymes. ||
 * Denatured || To change the configuration of a protein molecule so it loses its specificity and no longer functions as an enzyme eg. eggs are denatured when heat is applied it no longer has its solubility it is cooked and will go hard ||
 * Polyunsaturated || Polyunsaturated fats are fats that have more than one double bond existing within the molecule. ||
 * Glycerol || This is a molecule which joins with 3 fatty acids to froms the compound triglyceride (fat).[[image:http://faculty.clintoncc.suny.edu/faculty/michael.gregory/files/Bio%20101/Bio%20101%20Lectures/Biochemistry/glycerol,%20fatty%20acids,%20triglyceride.gif]] ||

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