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Biology 20 IB > B1.1 B1.2 Carbohydrates, Lipids, and Proteins > Flashcards

B1.1 B1.2 Carbohydrates, Lipids, and Proteins Flashcards

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1
Q

What are carbohydrates?

A

-sugars and starches
-the body’s most important source of energy
-composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio
-made of hydroxyl groups and ketones or aldehydes
-found in pasta, breads, cereals, fruits and veggies
-the number of carbons determine the size of the molecule
-sugars most of the time end in ose

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2
Q

What is a monosaccharide?

A

-the simplest carbohydrate
-single unit sugar monomer
-ex: glucose, fructose, and galactose

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3
Q

What is glucose?

A

-main energy source for most organisms by generating ATP through cellular respiration
-rotates between chain and ring structures

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4
Q

What is a ribose?

A

-simple sugar found in RNA

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5
Q

How to test for disaccharides?

A

-using benedicts solution
-turns from blue to green or orange
-can be heated to go faster

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5
Q

What is deoxyribose?

A

-simple sugar found in DNA

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6
Q

What is a disaccharide?

A

-combination of two monosaccharides by a condensation reaction
-ex: sucrose(glucose and fructose), maltose(glucose and glucose), lactose(glucose and galactose)

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7
Q

What is lactose?

A

-disaccharide milk sugar produced in female mammals

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8
Q

What is sucrose?

A

-disaccharide sugar storage/transport molecule in plants (phloem tissue)

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9
Q

What is glycogen?

A

-storage molecule for glucose in animals, branched chain stored in the liver and muscles

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10
Q

What is a polysaccharide?

A

-combination of many monosaccharides joined together in straight or branched chains
-ex:glycogen, starch, cellulose

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11
Q

What is starch?

A

-storage molecule for glucose in plants, up to 6000 glucose units, in coiled chains of glucose molecules

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12
Q

What is cellulose?

A

-hydrogen bonded chains of glucose arranged side by side making up the plant cell walls fiber

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13
Q

How to test for polysaccharides?

A

-using iodine
-turns from brown to black in the presence of strach

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14
Q

What is condensation/dehydration synthesis?

A

-process of joining molecules together where water if formed in the process

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15
Q

What is a hydrolysis reaction/cleavage?

A

-the process of breaking apart large molecules where water is used in the reaction

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16
Q

What are lipids?

A

-non polar and doesn’t dissolve in water
-stores energy when glycogen stores max out, can store more than double the energy per gram as compared to carbs therefore less mass of the animal but high energy long term
-found in eggs, meat, dairy and nuts

17
Q

What is a triglyceride?

A

-formed by glycerol and 3 fatty acids at the carboxyl group by condensation reaction
-fatty acid chains can be up to 36 carbons

18
Q

What are solid fats?

A

-is a triglyceride
-comes from animals
-usually solid at room temperature
-saturated therefore unhealthy, no double bonds in fatty acid chains
-stable and hard to break down
-lard, butter, fat on meat

19
Q

What are oils?

A

-is a triglyceride
-usually liquid at room temperature
-unsaturated, double bond in the fatty acid chains therefore more fluid and healthier
-easier to digest and break apart
-ex: peanut oil and olive oil

20
Q

How to test for fats?

A

-using a brown paper bag
-translucent in the presence of lipids

21
Q

What are phospholipids?

A

-created by replacing a fatty acid chain with a phosphate molecule
-makes the phosphate part of the molecule polar, hydrophilic, and the fatty acid part non polar, hydrophobic
-ideal for cell membranes

22
Q

What are waxes?

A

-long chain fatty acids that are insoluble in water
-stable therefore good waterproof coating for plant leaves or animal feathers

23
Q

What are sterols?

A

-is cholesterol
-a fat needed by the body to make bile, cell membranes, nerve coatings and hormones
-is made the liver so isn’t needed from the diet therefore an excess will cause heart disease

24
Q

What is LDL cholesterol?

A

-the bad kind of cholesterol
-harmful since it sticks to blood vessels forming plaque and increase blood pressure while decreasing blood flow

25
Q

What is body mass index?

A

-BMI
-mass in kg/ (height)2 m

26
Q

What is HDL cholesterol?

A

-the good kind of cholesterol
-takes cholesterol to the liver to be broken down

27
Q

What are proteins?

A

-made of carbon, hydrogen, oxygen, and nitrogen
-living organisms synthesize many different proteins with a wide range of functions
-used in spider silk, enzymes, collagen, hemoglobin, insulin(hormone), immunoglobulins(antibodies)
-found in eggs, meat, dairy, nuts and fish

28
Q

What are amino acids?

A

-building blocks for protein
-20 different animo acids, 12 being naturally occurring, while the other 8, essential amino acids, need to be obtained from diet
-combinations of these 20 amino acids allows for a variety of proteins
-sequence of amino acids determine the 3D conformation of a protein

29
Q

What is a peptide bond?

A

-formed between amino acids by a condensation reaction when making proteins

30
Q

What is a dipeptide?

A

-the joining of 2 amino acids

31
Q

What is primary protein structure?

A

-the amino acid sequence

31
Q

What is a polypeptide?

A

-joining of many animo acids
-determined by the amount of amino acids minus 1
-can be taken apart by enzymes by a hydrolysis reaction

32
Q

What is secondary protein structure?

A

-local interactions between stretches of a polypeptide chain that includes a helix and pleated sheet structures

33
Q

What is a tertiary structure?

A

-overall three dimension folding driven largely by interactions between R groups

34
Q

What is a quarternary structure?

A

-orientation and arrangement of subunits in a multi subunit protein

35
Q

What are globular proteins?

A

-composed of long amino acid chains folded into complex but usually spherical shapes
-ex: egg albumin, hemoglobin, insulin

36
Q

What are fibrous proteins?

A

-typically insoluble and strong providing structure and support
-ex:keratin, collagen, elastins

37
Q

What is denaturation?

A

-a temporary change in shape of protein due to heat, pH, radiation
-affects the biological activity of the protein
-protein shape is restored when affecting factor is removed

38
Q

What is coagulation?

A

-permanent change in properties of the protein that cannot be reversed

39
Q

How to test for proteins?

A

-using biuret reagent
-colour changes from blue to violet/pink

Biology 20 IB (12 decks)

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