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Biology IB > B1.1 Carbohydrates and Lipids > Flashcards

B1.1 Carbohydrates and Lipids Flashcards

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1
Q

What is a covalent bond

A

electron bonding

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2
Q

The maximum number of bonds?

A

4

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3
Q

Why is carbon important?

A

Because carbon can have the maximum number of covalent bonds.

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4
Q

What are the simplest bonds that carbon can have?

A

Methane

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5
Q

How are polysaccharides formed?

A

Condensation
- Through glycosidic bonds. The OH groups bond together and leave out the water to form a ‘glycosidic linkage’.

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6
Q

Define monosaccharides

A

Simple sugar

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7
Q

Why does lipid need lots of energy to break down

A

Because of their structure (lots of Carbon and Hydrogen covalent bonds which would need more energy to break down)

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8
Q

Describe carbohydrates

A
  • Made of C H and O
  • polar — easy to dissolve and get transported in blood
  • simplest: monosaccharide:
    1.) Fructose
    2.) Galactose
    3.) Glucose
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9
Q

Which monosaccharide is needed by blood?

A

Glucose

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10
Q

What type of monosaccharide that fruits have?

A

fructose

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11
Q

What kind of monosaccharide does milk have?

A

Galactose

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12
Q

Outline the different types of disaccharides

A

glucose + glucose = maltose (milo everydayy)

glucose (always the basis) + galactose = lactose

glucose + fructose = sucrose

(remember glucose is always the basis, every combo has glucose)

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13
Q

Describe disaccharides (CONT.)

A
  • Small enough to be soluble in water
  • functions as a transport for nutrients
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14
Q

List the functions of polysaccharides and give examples

A
  • Used for energy storage or cell structure
  • Used for cell recognition
    examples: Cellulose, Glycogen and starch
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15
Q

What is starch used for?

A

Plant storage of energy

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16
Q

Describe cellulose

A
  • structural polysacc — seen in cell wall
  • linear molecule composed of Beta glucose sub-units
  • 1,6 linkage
  • indigestible for most animals (only ruminants like cows that have helpful bacteria or caecotrophs that will re-ingest their faeces with digested cellulose)
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17
Q

Describe starch

A
  • energy storage in plants
  • a-glucose subunits —> helical
    -> amylose: linear helical molecule (NOT DNA) —> 1,4 —> unbranched
    -> amylopectin —> branched helical molecule -> 1,6 linkage
  • (pectin -> like proteins -> many bonds—branched?)
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18
Q

Describe glycogen

A
  • energy storage formed by liver
    • lots of glucose so lots of energy
  • a-glucose subunits
  • more highly branched than amylopectin
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19
Q

Differentiate alpha and beta glucose

A

the placement of H and OH

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20
Q

Describe glucose

A
  • sugar that fuels respiration (energy)
  • base unit for di- and polysaccharides
  • soluble and is a relatively small molecule because simple sugar
  • easily transported, soluble in plasma (so polar?)
  • yields energy
  • osmotic problems if too much
  • converted to glycogen or starch
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21
Q

What are the edges in the hexagon structure?

A

Carbons

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22
Q

Define hydrolysis

A

(Catabolic reaction) The breaking down of bonds by adding water.

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23
Q

Define condensation with example

A

Polymerization with water as a byproduct

example: monosaccharides forming a disaccharide

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24
Q

How are polysaccharides formed?

A

Through glycosidic bonds by condensation. The OH groups bond together and leave out the water to form a ‘glycosidic linkage’.

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25
Q

Differentiate the chemical composition of carbs to lipids

A

Carbs:
CH2O

Lipids:
Lots of hydrogen compared to oxygen + triglycerides

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26
Q

Compare and contrast carbons and lipids

A

Similarities
- Source of energy

Carbs
- immediate source of energy
- small
- structural function (e.g. cellulose)
- soluble -> easier to transport

Lipids
- long term energy storage and greater energy yield (due to structure)
- less effect on osmotic pressure (as they’re in the cell membrane structure)
- less readily digested (due to structure)
- hydrophobic, difficult transportation
- more carbon and hydrogen > oxygen

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27
Q

Define monomers

A

Simplest unit of biomolecules

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28
Q

Define polymers

A

more complex units of biomolecules

29
Q

Define hexose

A

6 carbons

30
Q

What is the structure of glucose

A

C6H12O6

31
Q

Why does water need to be removed in condensation? (Assumption)

A

Hydrolysis — water could break the glycosidic bond via their polarity

32
Q

What are the two forms starch are in?

A

Amylose (NOT amylase) and amylopectin

33
Q

What will happen to the glycogen if underweight?

A

Glycogen will be scarce because of the limited intake of food (sugar) and can’t break down into glucose to become energy
(it needs to become glucose so that it’s easy to get energy by the body)

34
Q

What will happen if the cell has too much monosaccharides?

A

Osmotic reaction. The cell will shrink daw (DOUBLE CHECK)

35
Q

Outline the type of lipids

A

1.) Oils

2.) Fats

3.) Wax

4.) Steroids

5.) Phospholipid

OFWs Phil

36
Q

Differentiate between oils and fats

A

Fats are solid at room temperature and oils are liquid at room temp

USUALLY fats come from animals
USUALLY oils come from plants

37
Q

For fatty acid, what is their equivalent of a monomer

A

It’s a subunit (3 different Fatty acids + Glycerol), — triglyceride
- forms a bond via condensation (remember that monomer -> polymer = condensation)

38
Q

Outline the two types of fatty acids

A

saturated and unsaturated

39
Q

Describe saturated fatty acids

A

Four bonds with hydrogen (saturated with hydrogen)
- solid at room temp (fats)
- linear in structure
- No double bonds

40
Q

Describe unsaturated fatty acids [4]

A

mono-unsaturated (1 double bond) or polyunsaturated (>1 double bond).;
- doesn’t have full 4 bonds with hydrogen ;
so it can double bond to another molecule (e.g. Oxygen which can be double bonded) [but even with saturated fatty acids, theres a double bond at the end — the carboxyl group)
Characteristics:
- from plants;
- liquid at room temp, oil;

41
Q

Give the diagrams for the types of fatty acid on terms of their double bonding

A
42
Q

Define cis unsaturated fatty acid

A

The hydrogen is on the same plane/side (horizontal) of the carbon double bond

43
Q

Describe the trans (unsaturated) fatty acid

A

The hydrogen atoms attached to the carbon double bond are on different sides
- unhealthy and unnatural (lul)
- produced by industrial process called hydrogenation

44
Q

What is the bind for lipids?

A

Ester bond

45
Q

What is the bond for proteins

A

Peptide bonds

46
Q

Phosphodiester bond

A

The bond for nucleic acids

47
Q

Outline the types of fats

A

Saturated fats and trans fats

(Cis) Unsaturated fats

48
Q

What is the effect if saturated fats and trans fats to body?

A

raise the blood cholesterol levels

49
Q

What is the effect of cis unsaturated fats

A

lower cholesterol lvl (LDL) in blood and, as an effect, the good cholesterol (HDL) increases.

The liver naturally produces cholesterol (cont.)

50
Q

Give the examples of fatty acids in foods

A
51
Q

How is cholesterol brought to the blood stream?

A

Via lipoproteins (bc oil - nonpolar and water - polar)

52
Q

Low Density lipoproteins (LDL)

A

carry cholesterol from the liver (bc it produces chol naturally) to the rest of the body including the rest of the body including the heart
(e.g. eating lots of donuts would prompt the lipoproteins to raise blood cholesterol levels by giving it to the blood)

  • saturated always LDL (bad..? DB what miss meant)
53
Q

High density lipoproteins (HDL)

A

Gets excess cholesterol and brings it to the liver to dispose it.

54
Q

What makes unsaturated fats not good in excess? (ADD PHOTO)

A

trans fats (processed so its bad)

Thus, the question as to which type of fat is bad, it depends.

55
Q

What are arteries

A

the vessels that carry blood away from the heart

56
Q

Define veins

A

Brings blood back into the heart
(thus little pressure)

57
Q

Outline the health risks of high cholesterol

A
  • hardening and narrowing of arteries
  • high level of LDLs
  • accumulation of fat within arterial walls -> development of plaques — restricts blood flow
  • increased risk of heart attack (coronary heart attack due to the blocking of arteries)
58
Q

Why isn’t a saturated and trans fat diet the cause of CHD

A

Yes, it’s possible they’ll contribute but there may be other factors to CHD.
(e.g, genetic factors, activity levels, etc.)

59
Q

Define osmolality

A

concentration of solutes

60
Q

Differentiate osmolality and osmolarity

A

Osmolarity refers to the number of solute particles per 1 L of solvent, whereas osmolality is the number of solute particles in 1 kg of solvent. For

61
Q

Sugars vs. Lipids

A

S - Solubility: Carbs: Polar; Lipids: non-polar
O - Osmolality: Carbs affected more by osmotic pressure: Lipids less affected
D - Digestion: Sugars easier to digest; Lipids, due to complex structure, harder to digest
A - ATP yield: Lipids are 2x as much, but it takes longer to break because they are a lot.
S - (energy) Storage: Carbs shorter storage; Lipids longer (due to structure)

62
Q

Give the BMI formula

A

Mass in kg / height in meters

63
Q

How do lipoproteins carry non-polar substances (If we get it wrong, SOURCE: BRIELLE) (because information was much more reliable back in my day - lola sam)

A

The hydrophobic tail gets attracted to the nonpolar molecule and it carries it around

64
Q

Why are trans fats considered worse than saturated fats?

A

Both increase LDL but trans fats decrease HDL

65
Q

Compare glycogen and starch

A

Both have :
- 1,4 and 1,6 linkages
- polysaccharides
- for energy storage
- amylopectin in starch and glycogen are branched.

66
Q

Describe the difference between 1,4 bonds and 1,6 bonds in sugars

A

1,4 linkages
- Connects to the ‘ends’ of the polysacc (C1 connects to C4 of another)

1,6 linkages
- connects from C1 to C6
- therefore, a more branched structure.

67
Q

Compare and contrast amylose and amylopectin

A

compare
- both are types of starch -> polysacc/carbs

contrast
- amylose: 1,4 linkages
- amylopectin: 1,6 linkages
-> (so more complex like proteins.. is that why it is called “amylopectin”?)

68
Q

What are the two parts of fatty acids?

A

Carboxyl grp and unbranched carbon chain

69
Q

Can glycogen have a 1,4 and 1,6 bond?

A

Yes

Biology IB (32 decks)

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