Microbial Biochemistry (Microbiology)

Recall cards on microbial biochemistry. Organic molecules: what makes a molecule organic, the macronutrient and trace elements of cells, carbon's four-bond valence and chain shapes, structural isomers and chiral enantiomers, the hydroxyl, carboxyl, amino, phosphate, and sulfhydryl functional groups, monomers and polymers, and dehydration synthesis. Carbohydrates: the (CH2O)n formula, aldoses and ketoses, trioses through hexoses, glycosidic bonds and the disaccharides maltose, lactose, and sucrose, and the polysaccharides cellulose, starch, glycogen, and chitin, plus NAG and NAM in peptidoglycan. Lipids: fatty acids saturated and unsaturated, triglycerides, amphipathic phospholipids and the bilayer, isoprenoids, and the sterols cholesterol, ergosterol, and hopanoids. Proteins: amino-acid structure and the R group, peptide bonds and residues, oligo- and polypeptides, the four levels of protein structure, disulfide bridges, denaturation, and glyco- and lipoproteins. And using biochemistry to identify microorganisms: PHB in Pseudomonas, the Biolog system, MALDI-TOF mass spectrometry, FAME analysis, proteomics, and Lancefield serological grouping.