B1.1 Carbohydrates and Lipids Flashcards
What is a covalent bond
electron bonding
The maximum number of bonds?
4
Why is carbon important?
Because carbon can have the maximum number of covalent bonds.
What are the simplest bonds that carbon can have?
Methane
How are polysaccharides formed?
Condensation
- Through glycosidic bonds. The OH groups bond together and leave out the water to form a ‘glycosidic linkage’.
Define monosaccharides
Simple sugar
Why does lipid need lots of energy to break down
Because of their structure (lots of Carbon and Hydrogen covalent bonds which would need more energy to break down)
Describe carbohydrates
- Made of C H and O
- polar — easy to dissolve and get transported in blood
- simplest: monosaccharide:
1.) Fructose
2.) Galactose
3.) Glucose
Which monosaccharide is needed by blood?
Glucose
What type of monosaccharide that fruits have?
fructose
What kind of monosaccharide does milk have?
Galactose
Outline the different types of disaccharides
glucose + glucose = maltose (milo everydayy)
glucose (always the basis) + galactose = lactose
glucose + fructose = sucrose
(remember glucose is always the basis, every combo has glucose)
Describe disaccharides (CONT.)
- Small enough to be soluble in water
- functions as a transport for nutrients
List the functions of polysaccharides and give examples
- Used for energy storage or cell structure
- Used for cell recognition
examples: Cellulose, Glycogen and starch
What is starch used for?
Plant storage of energy
Describe cellulose
- 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)
Describe starch
- 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?)
Describe glycogen
- energy storage formed by liver
- lots of glucose so lots of energy
- a-glucose subunits
- more highly branched than amylopectin
Differentiate alpha and beta glucose
the placement of H and OH
Describe glucose
- 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
What are the edges in the hexagon structure?
Carbons
Define hydrolysis
(Catabolic reaction) The breaking down of bonds by adding water.
Define condensation with example
Polymerization with water as a byproduct
example: monosaccharides forming a disaccharide
How are polysaccharides formed?
Through glycosidic bonds by condensation. The OH groups bond together and leave out the water to form a ‘glycosidic linkage’.
Differentiate the chemical composition of carbs to lipids
Carbs:
CH2O
Lipids:
Lots of hydrogen compared to oxygen + triglycerides
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
Define monomers
Simplest unit of biomolecules
Define polymers
more complex units of biomolecules
Define hexose
6 carbons
What is the structure of glucose
C6H12O6
Why does water need to be removed in condensation? (Assumption)
Hydrolysis — water could break the glycosidic bond via their polarity
What are the two forms starch are in?
Amylose (NOT amylase) and amylopectin
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)
What will happen if the cell has too much monosaccharides?
Osmotic reaction. The cell will shrink daw (DOUBLE CHECK)
Outline the type of lipids
1.) Oils
2.) Fats
3.) Wax
4.) Steroids
5.) Phospholipid
OFWs Phil
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
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)
Outline the two types of fatty acids
saturated and unsaturated
Describe saturated fatty acids
Four bonds with hydrogen (saturated with hydrogen)
- solid at room temp (fats)
- linear in structure
- No double bonds
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;
Give the diagrams for the types of fatty acid on terms of their double bonding
Define cis unsaturated fatty acid
The hydrogen is on the same plane/side (horizontal) of the carbon double bond
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
What is the bind for lipids?
Ester bond
What is the bond for proteins
Peptide bonds
Phosphodiester bond
The bond for nucleic acids
Outline the types of fats
Saturated fats and trans fats
(Cis) Unsaturated fats
What is the effect if saturated fats and trans fats to body?
raise the blood cholesterol levels
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.)
Give the examples of fatty acids in foods
How is cholesterol brought to the blood stream?
Via lipoproteins (bc oil - nonpolar and water - polar)
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)
High density lipoproteins (HDL)
Gets excess cholesterol and brings it to the liver to dispose it.
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.
What are arteries
the vessels that carry blood away from the heart
Define veins
Brings blood back into the heart
(thus little pressure)
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)
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.)
Define osmolality
concentration of solutes
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
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)
Give the BMI formula
Mass in kg / height in meters
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
Why are trans fats considered worse than saturated fats?
Both increase LDL but trans fats decrease HDL
Compare glycogen and starch
Both have :
- 1,4 and 1,6 linkages
- polysaccharides
- for energy storage
- amylopectin in starch and glycogen are branched.
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.
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”?)
What are the two parts of fatty acids?
Carboxyl grp and unbranched carbon chain
Can glycogen have a 1,4 and 1,6 bond?
Yes
