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Biology > 2.3 > Flashcards

2.3 Flashcards

1
Q

what are three different types of classifications of carbohydrates

A

monosaccharides, disaccharides and polysaccharides

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2
Q

what are monosaccharides and disaccharides

A

both considered sugars which are polar and soluble in water

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3
Q

what are polysaccharids

A

macromolecules resulting from the polymerization of sugars and are not soluble in water

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4
Q

what are the simplest types of carbs

A

monosaccharides

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5
Q

what is the number of carbon atoms in monosaccharides

A

3 to 7 and are joined by a hydroxyl group

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6
Q

what are examples of monosaccharides

A

glucose, fructose, ribose and galactose

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7
Q

what do two monosaccharides form

A

through a condensation reaction, they form a glycosidic bond producing a disaccharide releasing a water molecule.

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8
Q

what is a condensation reaction

A

the reaction in which two smaller organic molecules combine to form a larger molecule and a molecule of water or some other simple molecule.

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9
Q

what are the two ways glucose can exist

A

in D glucose and in Glucose

they are isomers of each other, same chemical formula but a slightly different arrangement of the atoms

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10
Q

what are the two forms of the D glucose

A

alpha d glucose and the beta d glucose

they differ in the placement of the OH group on carbon q1

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11
Q

what are types of polysaccharides

A

cellulose, glycogen and starch

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12
Q

what are exoskeleton of insects and crustaceans made up of

A

chitin

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13
Q

what is glycogen

A

a storage substance in animals and fungi

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14
Q

what is starch used for

A

plants store it in their roots and stems

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15
Q

what is an example of a disaccharide

A

sucrose and maltose and lactose

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16
Q

what is sucrose made up of

A

glucose and fructose

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17
Q

what is maltose made up of

A

two glucose monomers

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18
Q

what is lactose made up of

A

glucose and galactose

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19
Q

what is starch glycogen and cellulose made of

A

glucose

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20
Q

what polysaccharids make up starch

A

amylose and amylopectin

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21
Q

what is starch used for in plants

A

to store energy

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22
Q

what stores energy in animals

A

glycogen

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23
Q

what can polysaccharids be used for other than for storing energy

A

used as a structural component such as cellulose

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24
Q

what does cellulose do in plant cell walls

A

provides extra strength and protects the cell from over-expending and bursting as well as storing enough energy to be a source for biofuels

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25
Q

how do starch and cellulose differ

A

they differ in the arrangement of glucose molecules and position of the glycosidic bonds

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26
Q

how are glucose monomers oriented in starch and cellulose

A

in starch, they are all oriented in the same direction whereas in cellulose, molecules are made of glucose monomers that rotate 180 degrees around the backbone chain

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27
Q

what is the arrangement of glucose like in starch

A

linear - amylose

branched - amylopectin

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28
Q

what glycosidic bonds are present in glycogen

A

alpha 1-4 glycosidic bond

occasionally 1-6 glycosidic bonds which provides branching points

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29
Q

how is the structure of starch, cellulose and glycogen stabilized

A

due to the hydrogen bonds between glucose subunits

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30
Q

what forms of carbs are polar

A

monosaccharides and disaccharides

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31
Q

what is an example of a source of monosaccharide

A

galactose is a sugar in milk

fructose is a sugar in fruits and honey

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32
Q

what is an example of a source of disaccharide

A

maltose is found in grains

lactose is found in mammalian milk

sucrose is found in sugar cane

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33
Q

what is an example of a source of polysaccharides

A

cellulose is the structural component of plant cell walls

starch forms energy stores in plants

glycogen is the storage form of carbohydrate found in animals in the liver and muscles

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34
Q

what gives starch its stickiness

A

amylopectin - useful for food, paper, lubricants for paste and glue

35
Q

how much content does amylopectin make up in potatoes

A

80%

36
Q

what are lipids

A

mostly hydrophobic or water -repellent, insoluble in water, but soluble in organic solvents

mainly consist of carbon, hydrogenated oxygen

37
Q

how are triglycerides formed

A

by condensation reactions between one glycerol and three fatty acids creating Esther bonds

38
Q

what bonds are created between lipid monomers

A

ester bonds

39
Q

what is a triglyceride made of

A

three fatty acids and a glycerol molecule

40
Q

what are the two main types of triglycerides

A

fats and oils

41
Q

what are fatty acids

A

carboxylic acids that possess a -COOH (carboxyl functional group attached to the head of a long hydrocarbon chain

42
Q

what are the two forms of fatty acids

A

unsaturated and saturated

43
Q

what is a saturated fatty acid

A

no double bonds between any of the carbon atoms that make up the hydrocarbon chain

44
Q

what are unsaturated fatty acids

A

can be monounsaturated - just one double bond

polyunsaturated - two or more double bonds

45
Q

what are the two types fo unsaturated fatty acids

A

cis or trans isomers

46
Q

what are cis fats

A

H atoms are on the same side

47
Q

trans fat

A

a H atom on the opposite side

48
Q

key features of cis-isomers

A

commonly occur in nature such as oleic acid in olive oil

two hydrogen atoms attach same side

they have lower melting points, usually liquids at room temperature

49
Q

key features of trans-isomers

A

produced artificially when lipids formed by polyunsaturated fatty acids rom plants are partially hydrogenated chemically

more solid like saturated fats

hydrogen on opposite sides of two carbon atoms

higher melting points, promote bad cholesterol

50
Q

what fat promotes bad cholesterol

A

unsaturated trans fat

51
Q

what fat prompts good cholesterol

A

cis unsaturated fats

52
Q

examples of saturated fats

A

butter

53
Q

what are cis unsaturated fats examples

A

olive oil

54
Q

unsaturated trans examples

A

margarine

55
Q

what are steroids

A

lipids but they do not have similar structure, they are hydrophobic and insoluble

56
Q

what are examples of steroids

A

cholesterol and sexual hormones

57
Q

compare the energy of storage of lipids and carbs

A

carbs 17 KJ/g

lipids 37 KJ/g

58
Q

what are the advantages of lipids

A

they have a higher energy content and can act as thermal insulators

59
Q

why are lipids very useful in nature

A

whales increase their blubber (fat) layer to a thickness of more than 30 cm. in the cold, this helps them insulate the whales agains the colder temperatures

60
Q

key facts why lipids are better for long term storage

A

a gram of lipid gives twice the emoting of energy as a gram of glycogen

each gram of glycogen stored is usually associated with 2g of water while lipids are stored in pure form

this and the higher energy content of lipids means that lipids contribute to only a sixth as much to a body mass as carbohydrates per unit of energy stored, therefore using lipids as a long term storage molecule means that animals have a lighter body mass which is essential for their mobility

61
Q

where is glycogen stored in animals

A

liver and muscles, it is easy to break down compared to lipids

62
Q

why Is glucose useful

A

it can be rapidly transported around the body for use in cellular respiration, thus, energy stored in glycogen is more accessible than the energy stored in fat

63
Q

density of lipids

A

less dense than water, it floats

64
Q

solubility of lipids

A

non polar - will dissolve other non-polar compounds but does not affect the movement of water

65
Q

insulation of lipids

A

excellent heat insulation - whale blubber

66
Q

waterproof of lipids

A

water insoluble, provide a waterproof layer in plants and animals

67
Q

what are the two types of fat that are generally considered unhealthy

A

trans fats and rich saturated fatty acids

68
Q

how are trans fats produced

A

by the hydrogenation of vegetable oils by adding hydrogen to unsaturated fats under pressure

this increases the spreadability and extends the shelf life

69
Q

what disease are trans fats and saturated fats correlated to

A

CHD - coronary heart disease

it is said to contribute to the formation of atherosclerotic plaques in arteries, which in turn lead to a heart attack.

70
Q

what is a myocardial infarction

A

a heart attack

71
Q

what evidence supports the correlation of CHD and high trans fats

A

they found in patients who died from CHD that they had high concentrations of trans fats present in fatty deposits in diseased arteries

72
Q

what health risks may be caused by excessive intake of fats

A

obesity, CHD and cancer

73
Q

what is body mass index

A

BMI is a measure of body fat based on height and weight

74
Q

how is BMI calculated

A

weight (kg)/ height^2 (m)

75
Q

what is a normal weight on the BMI scale

A

18.5 - 24.9

76
Q

what is coronary heart disease

A

CHD is the most prevalent degenerative disease worldwide. It is largely linked to genetic and lifestyle factors

77
Q

what chains is cellulose composed of

A

unbranched chains of beta glucose

78
Q

what are starch and glycogen made of

A

branched alpha glucose

79
Q

how do cellulose and starch/glycogen differ

A

cellulose - unbranded beta glucose

starch/glycogen - branches alpha glucose

80
Q

what disaccharide is made up of glucose and fructose

A

sucrose

81
Q

how are trans isomers made

A

produced when polyunsaturated fatty acids for plants are partially hydrogenated chemically

82
Q

how does glycogen derive from

A

Alpha D glucose

83
Q

what is cellulose made of

A

long straight chains of beta-glucose molecules

the long straight chains are joined by hydrogen bonds to provide stability and strength to the molecule

84
Q

what is a triglyceride made up of

A

glycerol and 3 fatty acids

Biology (51 decks)

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