2.3 Carbohydrates and Lipids

Question 1

Carbohydrate

Answer 1

Composed of recurring monomers (monosaccharides – typically ring structures, linked through condensation reactions).

Question 2

Disaccharide

Answer 2

2 monosaccharide + glycosidic linkage

cell: transport form of carbohydrates

lactose, sucrose, maltose

Question 3

Polysaccharides

Answer 3

2+ monosaccharides + glycosidic linkage

cell: storage, structure, recognition

cellulose, glycogen, starch

Question 4

monosaccharide

Answer 4

energy source / sweet taste

Glucose, galactose, fructose

Question 5

fatty acid

Answer 5

Long hydrocarbon chains found in triglycerides and phospholipids

Question 6

Saturated fatty acids

Answer 6

Maximum amount of H atoms, therefore no double bonds.

Linear structure.

Originate from animal sources.

Typically solid at room temperature.

Question 7

Unsaturated fatty acids

Answer 7

Monosaturated (1) or polyunsaturated (2+), therefore there are double bonds.

Bent in structure.

Originate from plant sources.

Typically oil at room temperature.

Question 8

Unsaturated cis

Answer 8

H atoms attach to the C double bond, same side

Question 9

Unsaturated trans

Answer 9

H atoms attach to the C double bond, different side.

Typically produced by the industrial process of hydrogenation. Linear in structure / solid at room temperature, despite being unsaturated.

Question 10

Triglycerides

Answer 10

Largest class of lipids.

Storage: animals (fats), plants (oils).

Depending on the composition of the fatty acid chains, it can be saturated or unsaturated.

Question 11

How are triglycerides formed

Answer 11

1 glycerol + 3 fatty acids (via condensation reaction).

Hydroxyl groups of glycerol combine with the carboxyl groups of the fatty acid to form an ester linkage. This condensation reaction results in the formation of 3 molecules of H2O.

Question 12

What is low-density lipoprotein (LDL)

raises bad cholesterol levels

Answer 12

LDL cholesterol out of your blood and keeps it from building up in your arteries. LDL carries dietary fats into cells.

LDL carry cholesterol from liver to body = raise cholesterol levels

Question 13

High-density lipoprotein (HDL)

lowers bad cholesterol levels

Answer 13

HDL cholesterol is known as “good” cholesterol. HDL takes the “bad” cholesterol out of your blood and keeps it from building up in your arteries - HDL carries impurities out of the cells.

HDL scavenge excess cholesterol, bring back to dispose = lower cholesterol levels.

Question 14

Health risks associated with high cholesterol

Answer 14

atherosclerosis (hardening & narrowing of arteries)

1. coronary heart disease (CHD)
2. heart attacks
3. strokes`

Question 15

STORAGE of carbohydrates

Answer 15

Storage: short-term

Osmolality: great effect on osmotic pressure.

Digestion: easy - used for aerobic & anaerobic

ATP yield: store 1/2 ATP per gram (requires water : ATP, 1:1)

Solubility: hydrophilic

Question 16

STORAGE of lipids

Answer 16

Storage: long-term

Osmolality: less effect on osmotic pressure

Digestion: only aerobic

ATP yield: 2x ATP per gram

Solubility: hydrophobic

Question 17

BMI

Body Mass Index

Answer 17

mass (kg) / height (m^2)

or nomograms (alignment chart)