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Biology > Bio Test #3 Grade 10 > Flashcards

Bio Test #3 Grade 10 Flashcards

1
Q

what are the molecules (4) that make up living organisms

A
  • proteins
  • carbohydrates
  • lipids
  • nucleic acids

(all energy containing molecules)

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2
Q

What do all organic molecules contain?

A

carbon and hydrogen
- glucose (c6h12o6)
- methane (ch4)
- proteins
- lipids
- carbohydrates
- nucleic acids

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3
Q

Elements in carbohydrates

A

carbon, hydrogen, and oxygen

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4
Q

ratio of carbohydrates

A

ChO
1:2:1

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5
Q

Common glucose equations

A

6co2 + 6h2o -> c6h12o6 + 6o2
- photosynthesis
- basis of all energy
- light comes from the sun and we are solar powered organisms

6o2 + c6h12o6 -> 6c02+6h2o
- aerobic cell respiration

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6
Q

covalent bonding rules

A
  • carbon must make have 4 bonds
  • nitrogen must make 3 bonds
  • oxygen must make 2 bonds
  • hydrogen must make 1 bond
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7
Q

how to draw a glucose molecule - draw it!

A
  • one oxygen and five carbons in the inner circle
  • each carbon gets one hydrogen and one OH
  • the fifth carbon gets another carbon and a hydrogen
  • the sixth carbon gets two hydrogen bonds and one OH bond
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8
Q

what type of molecule is glucose

A

a monosaccharide

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9
Q

what is a condensation reaction

A

a reaction in which two molecules combine to form a larger molecule, producing a small molecule such as H2O as a by-product.

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10
Q

condensation reaction between two glucose

A

OH molecule from one glucose bonds with the H from one OH molecule from the other glucose. This forms an h2o product and the o bonds with the c

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11
Q

glucose + glucose

A

maltose

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12
Q

features of condensation reaction for maltose

A
  • condensation reaction
  • h2o produced
  • an enzyme is required
  • an atp molecule is required
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13
Q

monosaccharides

A

They are the basic carbohydrate units from which more complex compounds are formed.

  • glucose
  • fructose
  • galactose
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14
Q

dissaccharides

A

any of a class of sugars whose molecules contain two monosaccharide

  • maltose
  • sucrose
  • lactose
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15
Q

glucose + fructose

A

sucrose (sugar put in tea)

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16
Q

glucose + galactose

A

lactose (sugar found in milk)

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17
Q

how to make a polysaccharide

A

continue adding glucoses using the same condensation reaction that was already done

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18
Q

types of polysaccharides

A

starch, glycogen, cellulose

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19
Q

starch

A

polymer of glucose
made by plants
it is a branching polysaccharide molecule
energy storage molecule

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20
Q

polymer

A

large molecule made of many identical/similar subunits

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21
Q

branching molecule

A

side attachments to the molecule

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22
Q

Glycogen (4)

A

polymer of glucose
made by animals (including humans)
branching molecule
energy storage molecule
very similar to starch but different

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23
Q

cellulose

A

main component of plant cell walls
function - structure of plant cells and plant bodies
polymer of glucose

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24
Q

functions of carbohydrates

A

energy!!
monosaccharides
- immediate energy
disaccharides
- transport energy within the plant body
- energy storage
polysaccharides
- energy storage

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25
foods that contain carbohydrates starch, cellulose, glycogen, monosaccharides, disaccharides,
starch: potatoes, bread, pasta, rice, corn cellulose: we dont digest cellulose (any plants) glycogen: made by the body (not in diet) monosaccharides: fruits + veggies disaccharides: fruits + veggies + lactose (milk products
26
proteins made up of
chains of amino acids
27
structure that every amino acid has DRAW IT
two hydrogens connected to a nitrogen. Nitrogen connected to a carbon with one hydrogen. Carbon also connected to another carbon with has a double bond to oxygen and an OH bond. Middle carbon is connected to the R group which is different for every amino acid
28
amino group of protein
two hydrogens connected to a nitrogen
29
COOH/carboxyl group/organic acid
c double bonded to o and also to OH
30
how many different r groups are there
20 different ones present in proteins that make the living organisms on earth
31
Elements found in proteins
carbon, hydrogen, oxygen, nitrogen, sulfur
32
chemical properties of amino acids (5)
- they can be hydrophilic (outer edges of cell) or hydrophobic (inside) - very small (amino acids in tight bends end up being very small) - charge (can be either slightly negative or positive - ph (can be slightly acidic or alkaline) - contain sulfur? (amino acids containing sulfur make strong covalent bonds while those without make weak chemical bonds)
33
how are amino acids join together to form a protein
condensation reaction where a peptide bond is formed (covalent bond)
34
condensation reaction of amino acids + type of enzyme
peptide bond is formed water is produced enzyme (ribosome) is required atp molecule is required
35
to amino acids together form a
dipeptide
36
functions of proteins
- catalyzing chemical reactions (enzymes) - transport within the cell/entire body (hemoglobin) -defense against pathogens (antibodies) - movement/muscle contraction (actin and myosin) - storage of amino acids (albumin - eggs and casein - milk) - structure of the body (keratin - hair and collagen - skin)
37
foods containing proteins
meat, fish, eggs milk products nuts, seeds, legumes, tofu
38
anabolic vs catabolic
anabolic = joins two molecules to make one catabolic = splits one molecule into two
39
hydrolisis
uses a water molecule to split one larger molecule into two smaller ones. It is a catabolic reaction.
40
elements in lipids
carbon, hydrogen, oxygen (different ratio to carbs - very little oxygen)
41
how to make a triglyceride
one glycerol, 3 fatty acids (3 condensation reactions must occur)
42
glycerol drawing
c-c-c each have two h and one oh (middle has only one h)
43
fatty acid drawing
chain of c top c connected to OH and H each c connected to two h last c connected to three h
44
triglyceride drawing
each fatty acid connected to the bottom OH of the glycerol
45
features of a lipid condensation reaction
3 h20 molecules produced enzyme required 3 atp required
46
how long are fatty acids typically
10 - 25 carbons long but length doesn't affect function
47
functions of lipids (triglycerides + phospholipids)
triglyceride - energy storage - insulation phospholipid - cell membranes
48
foods containing lipids
some meat (pork) eggs (yolk especially) milk and milk products nuts and seeds plant oils (olive, peanut, corn, sunflower)
49
saturated vs unsaturated fats shape comparison
saturated = straight unsaturated = curvy
50
differences between saturated and unsaturated triglyceride
- different shape caused by double bond in unsaturated - unsaturated has one or more double carbon bonds - saturated has the maximum amount of hydrogens whereas unsaturated doesnt due to the double carbon bonds
51
features of saturated triglyceride
- regular cubic shape - stack easily - solid at room temp - forms deposits within our arteries (plaques) which lead to coronary heart diseases such as heart attacks and strokes
52
features of unsaturated triglycerides
- irregular molecule shape - dont stack easily - liquid at room temp - lower risk of deposits (plaques) in arteries - lower risk of coronary heart disease
53
five components of digestion
ingestion digestion absorption assimilation egestion
54
ingestion
taking food into the body (lips, teeth, tongue, saliva)
55
digestion
breaking down large nutrient molecules into small nutrient molecules polysaccharides, proteins, triglycerides into monosaccharides, amino acids, and glycerol + fatty acids
56
absorption
movement of small nutrient molecules from the gut lumen into the blood
57
assimilation
movement from small nutrient molecules from the blood to the cells
58
egestion
elimination of undigested materials
59
digestive tract
the organs through which food and chyme pass (chyme = partially/completely digested food)
60
digestive tract organs
mouth/bocal cavity throat/pharynx esophagus stomach small intestine large intestine/colon rectum anus
61
associated organs
salivary glans liver gall bladder pancreas
62
mechanical vs physical digestion
mechanical = physical breakdown of nutrients - chewing muscle contractions, peristalsis chemical = catabolic reactions that break the large molecules into smaller ones
63
peristalsis
muscle contractions that control the movement of food through the digestive tract
64
nutrient types (7)
Carbohydrates, lipids, proteins, vitamins, minerals, water, fiber
65
breaking down proteins part one + type of reaction + where it occurs + PH
large protein + water --pepsin--> smaller polypeptides - occurs in the stomach - hydrolysis reaction - ph = 2 (due to HCl secreted by stomach walls) - Both HCl and Pepsin are produced in the stomach
66
breaking down proteins part two + type of reaction + where it occurs + PH
polypeptides + water --proteases--> amino acids - occurs in small intestine - hydrolysis reaction - protease is secreted and produced by pancreas - protease travels through pancreatic duct - ph = 7
67
breaking down starch part one + type of reaction + where it occurs + PH
starch + water --amylase--> maltose (disaccharide) - occurs in small intestine - hydrolysis reaction - amylase produced in pancreas - ph = 7
68
breaking down starch part two + type of reaction + where it occurs + PH
maltose + water --maltase--> glucose - occurs in small intestine - hydrolysis reaction - produced in small intestine wall - ph = 7
69
what makes the small intestine not acidic
pancreas creates alkaline substance called sodium hydrogen carbonate to raise the pH of chyme from 2 to 7 (neutralizes it)
70
Gall bladder and liver role in digestion
liver - produces bile gall bladder - secretes bile bile - breaks down fats into fatty acids
71
Examples of amino acids
h c h3

Biology (6 decks)

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