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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
Q

foods that contain carbohydrates
starch, cellulose, glycogen, monosaccharides, disaccharides,

A

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

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26
Q

proteins made up of

A

chains of amino acids

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27
Q

structure that every amino acid has DRAW IT

A

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

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28
Q

amino group of protein

A

two hydrogens connected to a nitrogen

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29
Q

COOH/carboxyl group/organic acid

A

c double bonded to o and also to OH

30
Q

how many different r groups are there

A

20 different ones present in proteins that make the living organisms on earth

31
Q

Elements found in proteins

A

carbon, hydrogen, oxygen, nitrogen, sulfur

32
Q

chemical properties of amino acids (5)

A
  • 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
Q

how are amino acids join together to form a protein

A

condensation reaction where a peptide bond is formed (covalent bond)

34
Q

condensation reaction of amino acids + type of enzyme

A

peptide bond is formed
water is produced
enzyme (ribosome) is required
atp molecule is required

35
Q

to amino acids together form a

A

dipeptide

36
Q

functions of proteins

A
  • 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
Q

foods containing proteins

A

meat, fish, eggs
milk products
nuts, seeds, legumes, tofu

38
Q

anabolic vs catabolic

A

anabolic = joins two molecules to make one
catabolic = splits one molecule into two

39
Q

hydrolisis

A

uses a water molecule to split one larger molecule into two smaller ones. It is a catabolic reaction.

40
Q

elements in lipids

A

carbon, hydrogen, oxygen (different ratio to carbs - very little oxygen)

41
Q

how to make a triglyceride

A

one glycerol, 3 fatty acids

(3 condensation reactions must occur)

42
Q

glycerol drawing

A

c-c-c

each have two h and one oh
(middle has only one h)

43
Q

fatty acid drawing

A

chain of c
top c connected to OH and H
each c connected to two h
last c connected to three h

44
Q

triglyceride drawing

A

each fatty acid connected to the bottom OH of the glycerol

45
Q

features of a lipid condensation reaction

A

3 h20 molecules produced
enzyme required
3 atp required

46
Q

how long are fatty acids typically

A

10 - 25 carbons long but length doesn’t affect function

47
Q

functions of lipids (triglycerides + phospholipids)

A

triglyceride
- energy storage
- insulation
phospholipid
- cell membranes

48
Q

foods containing lipids

A

some meat (pork)
eggs (yolk especially)
milk and milk products
nuts and seeds
plant oils (olive, peanut, corn, sunflower)

49
Q

saturated vs unsaturated fats shape comparison

A

saturated = straight
unsaturated = curvy

50
Q

differences between saturated and unsaturated triglyceride

A
  • 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
Q

features of saturated triglyceride

A
  • 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
Q

features of unsaturated triglycerides

A
  • irregular molecule shape
  • dont stack easily
  • liquid at room temp
  • lower risk of deposits (plaques) in arteries
  • lower risk of coronary heart disease
53
Q

five components of digestion

A

ingestion
digestion
absorption
assimilation
egestion

54
Q

ingestion

A

taking food into the body (lips, teeth, tongue, saliva)

55
Q

digestion

A

breaking down large nutrient molecules into small nutrient molecules
polysaccharides, proteins, triglycerides into monosaccharides, amino acids, and glycerol + fatty acids

56
Q

absorption

A

movement of small nutrient molecules from the gut lumen into the blood

57
Q

assimilation

A

movement from small nutrient molecules from the blood to the cells

58
Q

egestion

A

elimination of undigested materials

59
Q

digestive tract

A

the organs through which food and chyme pass
(chyme = partially/completely digested food)

60
Q

digestive tract organs

A

mouth/bocal cavity
throat/pharynx
esophagus
stomach
small intestine
large intestine/colon
rectum
anus

61
Q

associated organs

A

salivary glans
liver
gall bladder
pancreas

62
Q

mechanical vs physical digestion

A

mechanical = physical breakdown of nutrients - chewing muscle contractions, peristalsis
chemical = catabolic reactions that break the large molecules into smaller ones

63
Q

peristalsis

A

muscle contractions that control the movement of food through the digestive tract

64
Q

nutrient types (7)

A

Carbohydrates, lipids, proteins, vitamins, minerals, water, fiber

65
Q

breaking down proteins part one + type of reaction + where it occurs + PH

A

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
Q

breaking down proteins part two + type of reaction + where it occurs + PH

A

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
Q

breaking down starch part one + type of reaction + where it occurs + PH

A

starch + water –amylase–> maltose (disaccharide)
- occurs in small intestine
- hydrolysis reaction
- amylase produced in pancreas
- ph = 7

68
Q

breaking down starch part two + type of reaction + where it occurs + PH

A

maltose + water –maltase–> glucose
- occurs in small intestine
- hydrolysis reaction
- produced in small intestine wall
- ph = 7

69
Q

what makes the small intestine not acidic

A

pancreas creates alkaline substance called sodium hydrogen carbonate to raise the pH of chyme from 2 to 7 (neutralizes it)

70
Q

Gall bladder and liver role in digestion

A

liver - produces bile
gall bladder - secretes bile
bile - breaks down fats into fatty acids

71
Q

Examples of amino acids

A

h
c h3

Biology (6 decks)

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