B3.3 - The Chemistry Of Food (Finished) Flashcards
_______, ______ and _______ are the main compounds that make up the ______ of a cell. They are all ____ molecules that are often made up of ______ molecules joined together as part bof their cell __________
Lipids, carbohydrates, proteins, large, smaller, metabolism
What are the functions of carbohydrates?
Most carbohydrates are broken down to glucose which can be used in cellular respiration to provide energy for metabolic reactions in cells
What are carbohydrates made up of?
Units of sugars
Describe the structure of carbohydrates
Some carbohydrates are made up of only one sugar unit, such as glucose and others of two units of sugar joined together, such as sucrose
Complex carbohydrates such as starch and cellulose are made up of long chains of simple sugar units bonded together
What is glucose used for by the body (broken down from carbohydrates)?
Used in cellular respiration to provide energy for metabolic reactions in cells
What is cellulose used for in plants?
Cellulose is an important support material in plants
What are lipids and what is their structure?
Lipids are fats and oils. They are made up of three molecules of fatty acids joined to a molecule of glycerol. The glycerol is always the same but the fatty acids vary
What are lipids used for?
- Lipids are the most efficient energy store in your body, an important source of energy
- They are important in your cell membranes, as hormones and in your nervous system
What are proteins used for?
Proteins are used for building structural components of tissues and cells in your body and are the basis of all enzymes and antibodies
What elements are proteins made of?
Carbon, hydrogen, oxygen
What are proteins made of/structure?
Proteins are made of long chains of small units called amino acids joined together by special bonds which are coiled folded and twisted to make up specific 3D shapes
Why can lipids be either fats or oils?
Different combinations of fatty acids
Why can proteins become denatured?
As the bonds holding the proteins in their 3D shapes are very sensitive to temperature and pH, being easily broken
