B1.1 Carbohydrates and Lipids Flashcards
1
Q
What is a covalent bond
A
electron bonding
2
Q
The maximum number of bonds?
A
4
3
Q
Why is carbon important?
A
Because carbon can have the maximum number of covalent bonds.
4
Q
What are the simplest bonds that carbon can have?
A
Methane
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’.
6
Q
Define monosaccharides
A
Simple sugar
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)
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
9
Q
Which monosaccharide is needed by blood?
A
Glucose
10
Q
What type of monosaccharide that fruits have?
A
fructose
11
Q
What kind of monosaccharide does milk have?
A
Galactose
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)
13
Q
Describe disaccharides (CONT.)
A
- Small enough to be soluble in water
- functions as a transport for nutrients
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
15
Q
What is starch used for?
A
Plant storage of energy
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)
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?)
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
19
Q
Differentiate alpha and beta glucose
A
the placement of H and OH
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
21
Q
What are the edges in the hexagon structure?
A
Carbons
22
Q
Define hydrolysis
A
(Catabolic reaction) The breaking down of bonds by adding water.
23
Q
Define condensation with example
A
Polymerization with water as a byproduct
example: monosaccharides forming a disaccharide
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’.
25
Differentiate the chemical composition of carbs to lipids
Carbs:
CH2O
Lipids:
Lots of hydrogen compared to oxygen + triglycerides
26
Compare and contrast carbons and lipids
**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
27
Define monomers
Simplest unit of biomolecules
28
Define polymers
more complex units of biomolecules
29
Define hexose
6 carbons
30
What is the structure of glucose
C6H12O6
31
Why does water need to be removed in condensation? (Assumption)
Hydrolysis — water could break the glycosidic bond via their polarity
32
What are the two forms starch are in?
Amylose (NOT amylase) and amylopectin
33
What will happen to the glycogen if underweight?
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
What will happen if the cell has too much monosaccharides?
Osmotic reaction. The cell will shrink daw (DOUBLE CHECK)
35
Outline the type of lipids
1.) Oils
2.) Fats
3.) Wax
4.) Steroids
5.) Phospholipid
OFWs Phil
36
Differentiate between oils and fats
Fats are solid at room temperature and oils are liquid at room temp
USUALLY fats come from animals
USUALLY oils come from plants
37
For fatty acid, what is their equivalent of a monomer
It’s a subunit (3 different Fatty acids + Glycerol), — triglyceride
- forms a bond via condensation (remember that monomer -> polymer = condensation)
38
Outline the two types of fatty acids
saturated and unsaturated
39
Describe saturated fatty acids
Four bonds with hydrogen (*saturated with hydrogen*)
- *solid* at room temp (fats)
- *linear* in structure
- *No double bonds*
40
Describe unsaturated fatty acids [4]
***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
Give the diagrams for the types of fatty acid on terms of their double bonding
42
Define cis unsaturated fatty acid
The hydrogen is on the *same plane/side (horizontal) of the carbon double bond*
43
Describe the trans (unsaturated) fatty acid
The *hydrogen atoms attached to the carbon double bond are on different sides*
- *unhealthy* and *unnatural* (lul)
- *produced by industrial process called hydrogenation*
44
What is the bind for lipids?
Ester bond
45
What is the bond for proteins
Peptide bonds
46
Phosphodiester bond
The bond for nucleic acids
47
Outline the types of fats
Saturated fats and trans fats
(Cis) Unsaturated fats
48
What is the effect if saturated fats and trans fats to body?
raise the blood cholesterol levels
49
What is the effect of cis unsaturated fats
lower cholesterol lvl (LDL) in blood and, as an effect, the good cholesterol (HDL) increases.
The liver naturally produces cholesterol (cont.)
50
Give the examples of fatty acids in foods
51
How is cholesterol brought to the blood stream?
Via **lipoproteins** (bc oil - nonpolar and water - polar)
52
Low Density lipoproteins (LDL)
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
High density lipoproteins (HDL)
Gets excess cholesterol and brings it to the liver to dispose it.
54
What makes unsaturated fats not good in excess? (ADD PHOTO)
trans fats (processed so its bad)
*Thus, the question as to which type of fat is bad, it depends.*
55
What are arteries
the vessels that carry blood away from the heart
56
Define veins
Brings blood back into the heart
(thus little pressure)
57
Outline the health risks of high cholesterol
- 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
Why isn’t a saturated and trans fat diet the cause of CHD
Yes, it’s possible they’ll contribute but there may be other factors to CHD.
(e.g, genetic factors, activity levels, etc.)
59
Define osmolality
concentration of solutes
60
Differentiate osmolality and osmolarity
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
Sugars vs. Lipids
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
Give the BMI formula
Mass in kg / height in meters
63
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)
The hydrophobic tail gets attracted to the nonpolar molecule and it carries it around
64
Why are trans fats considered worse than saturated fats?
**Both increase LDL *but trans fats decrease HDL***
65
Compare glycogen and starch
Both have :
- 1,4 and 1,6 linkages
- polysaccharides
- for energy storage
- amylopectin in starch and glycogen are branched.
66
Describe the difference between 1,4 bonds and 1,6 bonds in sugars
**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
Compare and contrast amylose and amylopectin
**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
What are the two parts of fatty acids?
Carboxyl grp and unbranched carbon chain
69
Can glycogen have a 1,4 and 1,6 bond?
Yes
