3.1 - 3.2 Carbs, Lipids, Proteins Flashcards
0
Q
Disaccharides
A
Lactose, maltose, sucrose
1
Q
Monosaccharides
A
Glucose, galactose, fructose
2
Q
Polysaccharides
A
Glycogen, starch, cellulose
3
Q
Sugar in animals
A
- Glucose - energy, broken down to form ATP
- Lactose - sugar in milk
- Glycogen - for short-term storage in the liver
4
Q
Sugar in plants
A
- Fructose - in honey and onions. sweet.
- Sucrose - sugar beets, sugar canes. transportable energy
- Cellulose - strengthens cell wall of plants
5
Q
Condensation
A
Two molecules are covalently joined together → Water is formed ss a by-product
6
Q
Hydrolysis
A
Breaking covalent bond between two sub-units by adding water
7
Q
Polypeptide + H2O →
A
Amino acids
8
Q
Carbohydrates (polysaccharides) + H2O →
A
Mono saccharides
9
Q
Lipids + H2O →
A
Glycerol + fatty acid
10
Q
Most frequently occuring chemical elements
A
Carbon, hydrogen, oxygen, nitrogen
11
Q
Properties of water [5]
A
- Thermal - high heat capacity, b/c hydrogen bond: allows water to absorb a lot of energy w/o losing its form
- Cohesive - water molescules are strongly cohesive, b/c polarity of molecules
- Solvent - dissolve many substances that contain electronegative atoms
- Transparent - lets sunlight pass through for photosynthesis
- Expand when frozen - ocean does not freeze
12
Q
Uses of water
A
- Coolant - evaporation on skin, carry heat to cooler places in our bodies
- Metabolic reaction - dissolves many organic/inorganic substances to faciliate chemical reaction
- Transportation - forces between molecules help in transportation, for dissolved substances
- Surface tension - for some smaller animals to move along its surface
