Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biology HL IB 2020-22 > 2.3 Carbohydrates and lipids > Flashcards

2.3 Carbohydrates and lipids Flashcards

You may prefer our related Brainscape-certified flashcards:
AP® Biology flashcards Biology 101 flashcards
1
Q

Define polymer

A

A material or substance that is made of large molecules composed of multiple, repeating sub-units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

3 examples of hexose mono-saccharides

A

Galactose, glucose, fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Monosaccharides–> Disaccharides: What type of reaction and which bond is formed?

A

Condensation reaction and a glycosidic bond is formed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is needed to make the condensation reactions occur?

A

A catalyst

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Maltose, sucrose, lactose: Animals or plants?

A

Maltose: Animal
Lactose: Animal
Sucrose: Plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is maltose made of and where is it found?

A

Made of glucose + glucose and commonly found in starchy grains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is lactose made of and where is it found?

A

Glucose + Galactose. Commonly found in milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is sucrose made of and where is it found?

A

Glucose + Fructose. Commonly found in sugar canes and sugar beets

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the 4 common polysaccharides?

A

Cellulose, starch (amylose), starch (amylopectin), glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Orientation and bonding of cellulose

A

1-4 bonds between alternately oriented Beta-D glucose molecules

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Orientation and bonding of amylose

A

1-4 glycosidic bonds between Alpha-D glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Orientation and bonding of amylopectin

A

1-6 links in the branches but mostly 1-4 links

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Orientation and bonding of glycogen

A

Consists of 1-4 and 1-6 bonds between Alpha-D glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What does a 1-4 bond mean?

A

A bond between first and fourth carbon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Is the chain straight or bent for 4 polysaccharides?

A

Cellulose- Straight
Amylose- Bent and helical
Amylopectin- Bent and globular
Glycogen- Bent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Is the chain branched or unbranched for the 4 polysaccharides?

A

Unbranched: Cellulose and amylose
Branched: Amylopectin and glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Properties of cellulose

A

Insoluble, high tensile strength, low conductivity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Properties of starch

A

Insoluble, doesn’t affect osmotic balance, molecules vary in size, easy to remove and add glucose units

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Properties of glycogen

A

More extensively branched and compact than amlyopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Function of cellulose

A

Structural component of plant cell walls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Function of starch

A

Useful for glucose and energy storage. It is a temporary store in plant cells when glucose is being made faster than it’s being exported

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Function of glycogen

A

Form of medium term energy storage in animals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

How is amylopectin useful?

A

It gives starch its characteristic stickiness. Useful in food, paper, chemical industries as glue and lubricant.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Difference between glucose and fructose

A

Glucose and fructose both have 6 carbons however glucose has a hexagonal ring with 5 carbons and the 6th connected to the 5th. Fructose has a pentagonal ring with 4 carbons and the one connected to the first and fourth carbon each.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What is the structure of sucrose?

A

It is made of fructose and glucose so they are connected by an oxygen atom at the first carbon of glucose and the fourth carbon of fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Similarities and differences between glycogen, amylose and amylopectin

A

All 3 are curved and consist of alpha-glucose. Amylose is unbranched. Amylopectin is branched but after around every 20 subunits while glycogen is branched but after around every 10 subunits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Generalized structure of a fatty acid

A

CH3(CH2)xCOOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is a saturated fatty acid?

A

It is a fatty acid that has no double bonds between any of the carbon atoms

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Monounsaturated

A

Only one double bond in the carbons

30
Q

What do you call a fatty acid with multiple double bonds in the carbons?

A

Polyunsaturated

31
Q

What are the types of unsaturated fatty acids?

A

Cis-isomers and trans-isomers

32
Q

Cis/trans-isomers: Natural or synthesized?

A

Cis: Very common in nature
Trans: Rare in nature, usually artificially produced

33
Q

How are trans-isomers artificially produced to produce solid fats like margarine from veg. oils?

A

They are hydrogenated: Hydrogen is added under pressure to increase spreadability and increase shelf life

34
Q

Cis/trans-isomers: Positioning of hydrogen atoms

A

Cis: All on the same side of the carbon atoms
Trans: Position will alternate on every carbon

35
Q

Cis/trans-isomers: Shape of fatty acid chain

A

Cis: Double bond causes a bend in the chain
Trans: There will be no bend

36
Q

Cis/trans-isomers: Packing of fatty acids

A

Cis: Loosely packed due to bend
Trans: Can be closely packed

37
Q

Cis/trans-isomers: Liquid or solid at RTP

A

Cis have low MP so liquid at RTP while trans have high MP so solid at RTP

38
Q

Causes of CHD

A
  • Caused by buildup of fatty deposits around artery walls so blood flow is restricted
  • High levels of LDL means more deposits
  • Factors can include smoking, high cholesterol/BP, sedentary lifestyle
39
Q

Possible effects of CHD

A
  • Reduction of blood flow = chest pain, shortness of breath, blood clots or a heart attack
40
Q

Why is cellulose indigestible for most animals?

A

It is made of beta-glucose and most animals lack the enzyme to break it down

41
Q

Why is amylose preferred storage in plants?

A

They take up less space

42
Q

What do triglycerides consist of?

A

One glycerol molecule and 3 fatty acids

43
Q

What does a glycerol molecule look like?

A

It has 3 carbons. Each carbon has a hydrogen and OH group while the carbon ends also have an extra hydrogen

44
Q

What are the bonds between the fatty acid and the glycerol molecule?

A

Ester bonds

45
Q

How are ester bonds formed?

A

Through condensation between the OH groups of glycerol and fatty acids to produce water and an ester bond.

46
Q

How are phospholipids different from triglycerides?

A

They also have a glycerol molecule but they only have 2 fatty acids and a chain with a phosphate group instead.

47
Q

Why are steroids considered lipids?

A

Because they are hydrophobic and insoluble even though they have a four-ring structure

48
Q

Word equation for formation of triglycerides

A

Glycerol + 3 fatty acids –> Triglyceride + 3H2O

49
Q

Lipids and carbs: Short or long term energy storage

A

Lipids: Long term
Carbs: Short term

50
Q

The chemical energy in glucose is for immediate use in which process?

A

Respiration

51
Q

Where is glycogen stored?

A

In the liver and muscles

52
Q

Why is glycogen used in preference to lipids?

A

Short term as it can be broken down easily. It can be used in aerobic and anaerobic conditions unlike fats which require aerobic only

53
Q

Where and how are lipids stored in animals?

A

Stored in specialized groups of cells called “Adipose tissues”. They are usually located beneath the skin or around organs like kidneys

54
Q

How are lipids better than carbs in terms of storage?

A
  • The amount of energy released per gram is double in lipids so it’s more efficient.
  • They are also much lighter
  • Fats are stored as droplets while 1g of carbs is associated with 2g of water
55
Q

Advantages of lipids

A
  • Non polar so they will dissolve other non-polars without affecting movement of water
  • Water-insoluble so they provide waterproof layers
  • They provide excellent insulation
  • Fat is liquid at body temp. so it can act as a shock absorber hence its position around organs.
56
Q

What does BMI stand for?

A

Body Mass Index

57
Q

How is BMI calculated?

A

Mass(kg)/ Height(m)^2

58
Q

How would relationship of height and BMI change with fixed body mass?

A

If height increases, BMI will decrease and vice-versa. Negative correlation

59
Q

How can one reduce body mass?

A
  • Exercise more
  • Reduce amount of fats in their diet (lipid intake)
  • Drink more water and cut down on sugar
60
Q

How does one use a nomogram?

A

Draw a line from person’s height to body mass and where it crosses scale in between is respective BMI

61
Q

How is the lightness of lipids an advantage for birds?

A

It is important for animals that fly like birds and bats as it helps when they migrate or fly long distances and hence require long-term energy storage that’s also light.

62
Q

How do the different fats influence HDL and LDL levels in the blood?

A
  • Saturated increase LDL levels (bad)
  • Trans fats increase LDL AND decrease HDL (bad)
  • Cis fats increase HDL levels (good)
63
Q

What are HDLs and LDLs

A

High density and low density lipoproteins

64
Q

What do LDLs do?

A

They carry cholesterol from liver to the rest of the body

65
Q

What do HDLs do?

A

They gather excess cholesterol and carry it back to the liver for disposal

66
Q

Do LDLs raise or lower cholesterol levels?

A

LDLs increase while HDLs decrease

67
Q

2 main lipid health claims

A
  • Diets rich in saturated fats and trans fats increase the risk of CHD
  • Diets rich in monounsaturated and polyunsaturated (cis) fats decrease the risk of CHD
68
Q

How has evidence for lipid health claims been collected?

A
  1. Epidemiological studies comparing different population groups
  2. Intervention studies that monitor cohorts following dietary modifications
  3. Experimental designs utilising animal models or data based on autopsies
69
Q

What is the counter argument for correlation between saturated fats and CHD?

A

Certain populations do not fit this trend (e.g. the Maasai tribe in Africa have a fat-rich diet but very low rates of CHD)

70
Q

Counter argument for: people who have died from CHD have been found to have high conc. of trans-fats in the fatty deposits

A

Genetic factors may play a role (e.g. blood cholesterol levels only show a weak association to dietary levels)

Biology HL IB 2020-22 (24 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions