B1.1-carbohydrates and lipids Flashcards
variety of carbon structure
carbon makes 4 bonds
-can be 4 single or a mixture of single and double to either carbon atoms of non-metallic elements
-can form diverse carbon patterns
-can form branched, unbranched, sing-ring, multiple-ring chains
elements and how many covalent bonds they can make
hydrogen-1
oxygen-2
nitrogen-3
carbon-4
phosphorus-5
common functional groups
-OH-hydroxyl
-NH2-amine
-COOH-carboxyl
-H2PO4-phosphate
general common categories of molecules
molecule-subcategory-exmples
carbohydrates; monosaccharide (glucose, fructose, ribose), disaccharide(maltose, lactose, sucrose), polysaccharide(starch, glycogen).
proteins- enzymes, antibodies, peptide hormones
lipids; triglycerides(fat stored in adipose tissue), phospholipids(bilayers), steroids (some hormones)
-nucleic acid; nucleotides (DNA, RNA, ATP)
macromolecules
large molecules made from monomers; lipids, proteins, carb, aminoacids
hydrolysis
reaction that breaks down covalent bonds between monomers in which a water molecule is ‘split’ into H and OH and attach too two different molecules
condensation reaction
two molecules joining together to form a larger molecule and releases one water molecule
why condensation reactions are important
to break down polymers into monomers which can be absorbed into the bloodstream which enters the cell to build into macromolecule again or as a store of energy
classification of carbohydrates
monosaccharide- 1 sugar molecule (glucose, ribose, fructose)
disaccharide-2 sugar molecules (sucrose, maltose, lactose)
polysaccharide-many sugar molecules (starch, glycogen, cellulose)
types of monosaccharides
1) pentose monosaccharide: ribose/ deoxyribose -composed of 5 carbons
2) hexose monosaccharide: glucose- 6 carbons
properties and uses of glucose
-polar molecule so it is soluble in water
-transported in body fluids
-molecular stability- strong covalent bonds
-high energy yield- good primary energy store.
what is a polysaccharide
-long chain of glucose molecules
-combined by condensation reactions
-starch in plants, glycogen in animals
-starch and glycogen are compact due to coiling and branching
coiling structure of polysaccharide
- amylose and amylopectin structure
-to make as compact as possible, there are different bonds between glucose molecules;
-alpha 1-4 linkage
-alpha 1-6 linkage
amylose: carbon 1 bonded to carbon 4 of adjacent, forming linear helix shape
amylopectin: carbon 1-6 bonds which forms branches
!!both polymers of starch
structure of glycogen
polysaccharide made from glucose monomers bonded similarly to amylopectin but with more numerous branches
overview of types of polysaccharides
1) starch- composed of two polysaccharide molecules;
-amylose=long chain of alpha glucose
-amylopectin=long chain of alpha glucose with branches
2)glycogen-short term energy in animals, many branches of alpha glucose
3) cellulose-unbranched polysaccharides made from beta glucose with every second flipped
structure of cellulose
1-4 linkage between beta glucose molecules, every second beta molecule flipped resulting in straight chain
-linear polymer forms fibers which join together with hydrogen bonds to form microfibrils, allowing strength of cell wall
what is a glycoprotein
(carbohydrate and protein)
-integral protein located within phospholipid bilayer of cells
-has a chain of carbohydrates attaches, which is a specific shape and can act as an antigen
roles of glycoproteins
-cell to cell adhesion, forming tissues
-receptors for hormones-when hormones bind to specific glycoprotein receptors, changes metabolism
-cell to cell chemical communication
-recognitions of body self cells versus non self body cells for immune response
glycoproteins in ABO blood types
-the glycoprotein on surface of red blood cell determines persons blood type
-acts as an antigen- if glycoprotein is not recognized as self by immune system
-red blood cells can have antigen A or B/ both/neither and the immune system does not produce antibodies against antigens that are present in blood
-O type has neither A or B proteins
what are antigens
substance which stimulates an immune response and production of antibodies
what happens if someone gets donated wrong blood type
-agglutination=red blood cells clump together
-haemolysis= destruction of RBC which causes blood clotting
properties of lipids
-lipids include- fats, oils, waxes, steriods
-can dissolve in non-polar substances
-hydrophobic, don’t dissolve in water
structure of triglyceride
-contains one glycerol molecule and 3 fatty acids
-formed by condensation reaction
-1 glycerol + 3 fatty acids= 1 triglyceride + 3 water molecules
structure of phospholipid
contains one glycerol molecule, 1 organic phosphate group and 2 fatty acids
-formed by condensation reaction
1 glycerol + 2 fatty acids + 1 organic phosphate = 1 phospholipid + 3 water molecules
what a fatty acid is composed of
-terminal carboxyl group
-hydrocarbon chain
-methyl group
what fats/oils are
fats= triglycerides solid at room temp
oils=triglycerides liquid at room temp
properties of fatty acids
1) saturated fatty acid= contains single bonds between carbon in hydrocarbon chain
(has high melting point, ‘fats’ solid at room temp, stores excess energy in animals)
2)monounsaturated fatty acid= fatty acids with one double bond in hydrocarbon chain
(has lower melting point, ‘oils’ liquid at room temp, many plants use as long term energy store)
3) polyunsaturated fatty acids= fatty acids with more than one double bond in hydrocarbon chain
‘’’’
two different bonds in fatty acid
cis= hydrogens are on the same side of the chain, resulting in curved shape
trans=hydrogens on opposite side of chain, resulting in straight chain
examples of saturated and unsaturated fats
saturated= red meat, butter
mono/poly unsaturated (cis) fats= olive oil, fish oil
why triglycerides are suited for adipose tissue
-animals store fat in adipose tissue under the skin, fat stored in form of triglycerides
-lipids store more then twice the energy content of carbohydrates
-fats have low thermal conductivity
-act as an insulator and help endotherms
formation of phospholipid bilayers as consequences of hydrophobic and phillic regions
-phospholipids are amphipathic meaning they have both hydrophilic (head) and hydrophobic (tail) regions
-this will form a bilayer in water as the hydrophilic heads will attract water and the tails will remain on the inside
steroid hormones shape and properties
-lipids with 4 carbon ring and hydrocarbon chain shape
properties;
-hydrophobic
-able to diffuse directly through phospholipid bilayer and dissolve in the hydrophobic fatty acid tail on inside of bilayer because of its non-polar and hydrophobic properties
-examples are oestradoil and testosterone
