B1.1 Carbohydrates, Lipids and Fats Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

How many covalent bonds can carbon atoms form?

A

any combination of single or double bonds up to 4 bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Define, with an example, condensation reaction.

A

A condensation reaction is a chemical process where two molecules combine to form a larger molecule, with the release of a small molecule, such as water, ammonia, or methanol. For example, glucose and galactose monomers forming disaccharide lactose with a release of a water molecule.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Distinguish between condensation and hydrolysis reactions. Give an example of each.

A

Condensation involves the formation of a larger molecule with the release of water. An example of a condensation reaction is is the formation of lactose from monosacharides glucose and galactose.

Hydrolysis involves the breakdown of a larger molecule with the addition of water. An example of hydrolysis is the hydrolysis of sucrose. Water is added to break the glycosidic bond of sucrose into glucose and fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Explain how the structure of glycogen enables it to perform its function in animals?

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

DEDUCE why glucose iis stored in muscle and liver cells in the form of glycogen, and not as individul glucose molecules?

A

Glycogen is relatively insoluble, and has no osmotic effects. The presence of extensive branching in glycogen means it has a compact sructure which allows for more glucose molecules to be stpred within a smaller volume. The presence of many non-reducing ends due to the many branches allows for more rapid enzyme controlled hydrolysis of glycogen into glucose, to release stored glucose when there is an increase in energy demand.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Why do glycogen and starch make good storage compounds?

A

Glycogen and starch make good storage compounds because of their relative insolubility due to their large molecuar size. The relative ease of adding or removing alpha glucose monomers by condensation and hydrolysis to build or to mobilise energy stores.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Identify the features of cellulose molecule that account for its strength

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Compare and contrast the structure and function of starch, glycogen and cellulose.

A
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Outline the roles of monosaccharides, disaccharides and polysaccharides in animals and plants. Use an example of each.

A

Monosaccharides are monomers of carbohydrates, they are the main respiratory substrate for cells. for instance, glucose is used in both animal and cell respiration to produce ATP. For instance, our bodies trabsport simple sugars (monosaccharides) in the blood. In cells and organisms, glucose acts as the bulding block for many larger molecules, such as cellulose, and starch in plants and glycogen in animals.

Disaccharides are often used to transport sugars. They can be broken down into monosaccharides for energy. for instance sucrose. Sucrose is transported by the phloem to provide energy to various tissues. And in animals, it is broken down into monosaccharides for energy.

polymers are used to store compounds and are used for support. For instance, polysaccharide starch is insoluble and used to store carbohydrates in plants such as amylose and amylopectin. The alpha 1-4 and alhs 1-6 of the alpha glucose moleculre in starch assists in branching and coiling, allowing to store more energy per volume. Additionally, in animals. glycogen is found in liver and muscle tissues and can be mobilized easily when energy is needed. Lastly, cellulose is made from beta glucose molecules in unbrnches chains as support for the cell wall. The fibrils also make it flexible, allowing expansion when water enters the plant cell.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Distinguish between antigen and antibody

A

Antigens are gylcoproteins while antiodies are protein. Furthermore, antigens are found both within and outside of the body (e.g. ABO blood group) whul antobodoe are exclusively found within the bidy, prouced. y lymphocytes, a group of white blood cells. Lastly, while an antigen is a substance that induces an immune response an antibody has proteins taht recognise and bind tp antigens.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Describe the structure and function of starch in plants.

A

a. «starch» is a polysaccharide/is composed of glucose molecules;
b. contains amylose which is a linear/helical molecule;
c. contains amylopectin which is a branched molecule;
Function:
d. storage of glucose/energy in plants;

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Distinguish between lipids and carbohydrates as energy stores

A

Energy density:

Lipids: Store twice as much energy due to their long hydrocarbon chains. They are efficient long-term energy stores.
Carbohydrates: Store less energy per gram (~4 kcal/g). They are used for short-term energy storage and quick release.
Storage form:

Storage form:

Lipids: Stored primarily as triglycerides in adipose tissue. They are hydrophobic, so they don’t require water for storage, making them more compact.

Carbohydrates: Stored as glycogen in the liver and muscles. Glycogen is hydrophilic and binds to water, making it bulkier and less energy-dense per unit of mass.

Energy released

Lipids: Provide slow-release energy because they must be broken down into fatty acids and glycerol, which are metabolized via beta-oxidation and other processes.

Carbohydrates: Provide rapid energy as glycogen can be quickly converted to glucose for immediate use in cellular respiration.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

List two properties of phospholipids

A

Amphipathic nature: Phospholipids have both hydrophobic (water-repelling) tails and hydrophilic (water-attracting) heads. This allows them to form bilayers in water, which is a fundamental structure of cell membranes.

Fluidity: The fatty acid chains in the phospholipid tails can be either saturated or unsaturated, affecting the membrane’s fluidity. Unsaturated fatty acids with double bonds create kinks, preventing the phospholipids from packing too tightly and increasing membrane fluidity.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the difference between D and L glucose

A

If OH group is on the bottom right, the sugar is D. If the OH group is at teh bottom left, the sugar is L.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Distinguish between alpha- and beta- glucose monomers.

A

The difference between alpha / ɑ and beta / β glucose is that in the alpha glucose, hydrogen of the first carbon is above the ring whereas in the beta glucose, the hydrogen of the first carbon is below the ring.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Draw and annotate a hydrolysis reaction between two ɑ-glucose molecule

A
17
Q

Explain how the structure of glucose facilitates its function in living organisms.

A

Has OH groups – hence it is polar and soluble in blood plasma for transport
Has OH groups so it can form glycosidic bonds with other carbohydrate monomers
Has C-C and C-H bonds for storage of chemical energy

18
Q

Outline the function of glycoproteins in cell to cell recognition.

A

glycoproteins act as markers on the surface of cells, allowing them to identify each other and interact appropriately
glycoproteins on the surface of one cell can be recognised by the receptors of another

19
Q

Explain the properties of triglycerides that make them suitable for long term energy storage.

A

a. Chemically stable molecule, hence energy is not lost over time
b. Insoluble in water, hence they will not affect the osmotic balance of cells
c. Triglycerides release twice as much energy per gram in cellular respiration as
compared with carbohydrates
d. Important for animals like birds as they can store the same amount of energy inhalf the body mass (using triglycerides instead of carbohydrates)
e. Poor conductors of heat, hence they can serve as thermal insulation for animals
that live in cold climates
f. Liquid at body temperature, hence triglycerides can be used as shock absorbers
around organs
g. Less dense due to large size, hence triglycerides increase the buoyancy of
animals living in marine environments E.g. blubber in seals or walruses
h. Source of metabolic water as water is formed when lipids are respired

20
Q

Compare and contrast the structure and properties of lipids and carbohydrates.

A
21
Q

draw and annotate the formation of a triglyceride.

A
22
Q

Cellulose is the most abundant organic polymer on Earth. Describe the structure of cellulose.
[3]

A

unbranched/straight chain of glucose molecules
OR
unbranched/straight-chain polysaccharide
b. formed of beta glucose;
c. formed by condensation reactions / glycosidic bonds
OR
1, 4 linkage
d. hydrogen bonds form between cellulose chains
e. form microfibrils

23
Q

Distinguish between the structures of the different types of fatty acids in food. [4]

A

a. fatty acids can be saturated or unsaturated
b. unsaturated can be monounsaturated or polyunsaturated
c. saturated fats have no double bonds/have maximum number of hydrogen
atoms
OR
unsaturated fatty acids have «at least one» double C=C bond
OR
polyunsaturated fatty acids have more than one double bond / OWTTE
d. cis-form has hydrogen atoms on same side of carbon double bond
OR
cis-form has bend at carbon double bond
e. trans-form has hydrogens on opposite sides of carbon double bond
OR
trans-form makes a straight carbon chain
f. length of hydrocarbon chain can vary
OR
position/number of carbon double bonds can vary

24
Q

Cis vs trans fatty acids

A

Structure:
Cis Fatty Acids:
In cis fatty acids, the hydrogen atoms attached to the carbon atoms involved in the double bond are on the same side of the carbon chain.
This causes a bend or kink in the fatty acid chain, preventing tight packing.

Trans Fatty Acids:
In trans fatty acids, the hydrogen atoms attached to the carbon atoms involved in the double bond are on opposite sides of the chain.
This creates a more linear structure, similar to saturated fats, allowing the chains to pack more closely together.

  1. Physical Properties:

Cis Fatty Acids:
The bent structure leads to a lower melting point, so cis fatty acids are typically liquid at room temperature (e.g., olive oil).

Trans Fatty Acids:
The straighter structure gives them a higher melting point, so trans fats are often solid at room temperature (e.g., margarine, processed foods).

  1. Health Impact:
    Cis Fatty Acids:
    Considered healthy fats, commonly found in natural oils (e.g., fish oil, vegetable oil). They can support heart health by lowering LDL (“bad”) cholesterol and raising HDL (“good”) cholesterol.

Trans Fatty Acids:
Considered unhealthy fats. They are primarily found in processed foods and are associated with an increased risk of heart disease. Trans fats can raise LDL cholesterol while lowering HDL cholesterol, contributing to cardiovascular problems.

  1. Occurrence:

Cis Fatty Acids:
Naturally occurring in many plant and animal sources.

Trans Fatty Acids:
Rarely occur naturally. Most trans fats are artificially created through partial hydrogenation of vegetable oils in industrial food processing.