Biochemistry

Question 1

natural ketone and their uses……1. Glucose

Answer 1

source of energy for living organisms

Question 2

fructose (component and uses)

Answer 2

major component of corn syrup, found in honey , syrups and preserves

Question 3

cinnamaldehyde

Answer 3

from cinnamon.. gives cinnamon it’s flavour and odour….naturally occurring in the bark of some trees. It is applicable in flavouring food items like chewing gum, ice creasm, candy , and beverages.

Question 4

vanilla

Answer 4

flavouring in vanilla beans

Question 5

2-heptatone

Answer 5

found in oil clove, also present in odour of many fruits and dairy products, also responsible for the odour of blue cheese

Question 6

acetophenone

Answer 6

used in perfumery, and as organic solvent….also used in synthesis of some pharmaceuticals

Question 7

camphor

Answer 7

isolated by steam distillation from camphor trees of China and Japan l…..it is a counter irritant, i.e.it produced a superficial inflammations to reduce deeper inflammation and antipruritic(anti itching ) medication.

Question 8

2-butanone

Answer 8

responsible for the odour of rasp berries

Question 9

methyl-2-pyridyl ketone

Answer 9

found in the odour of popcorn

Question 10

vitamin K1

Answer 10

fat soluble vitamin obtained from green leafy vegetables, cabbage , cauliflower, kale, spinach, pork liver. also made by intestinal bacteria and used In blood clotting

Question 11

butanedione

Answer 11

a volatile yellow liquid compound with the odour of cheese: contributed to the odour of armpits and unwashed feet by the action of bacteria which ferments the compounds in perspiration.

Question 12

formaldehyde(methanal)

Answer 12

has an unpleasant odour; kills most bacteria and commonly used as disendectant; a solution in water(formalin) is used for embalming human remains and preserving the biological specimen. also used In nail hardeners and nail vanishes

Question 13

Enzaldehyde

Answer 13

also used as food flavourant

Question 14

cetone

Answer 14

volatile, flammable liquid, miscible with water and serves as an important solvent for cleaning purposes…

Question 15

what are fatty acids??

Answer 15

They are carboxylic acids with hydrocarbons ranging from 4-36

Question 16

define polysaccharides(components, chemical formulae, examples, types)

Answer 16

made of of several monomer units. complex carbohydrate, general formulae is (C6H10O5)n . eg. statch, inulin, cellulose, glycogen e.t.c, types or categorization involves homopolysaccharaide and heteropolysaccharides

Question 17

what are homopolysaccharaide/heterosaccharide ..and give examples

Answer 17

a form of monolysaccharside made up of the same monomer units (eg. chitin and cellulose ) ….whilst hetero deals with consisting of different monomer units(i.e. Peptidoglycan) they usually provide extra support

Question 18

what is a starct…. (homo/hetero)??..

Answer 18

a hetero polysaccharide that consists of amyloid and amylopecti.

Question 19

what is an amylose

Answer 19

long branched chains of D-Glucose units connected to (@ 1-4)linkages

Question 20

what is amylopectin

Answer 20

long unbranded chains (@1-4) and branched (@1-6) linkages. Branch points occur at every 24-30 residues .

Question 21

similatities/differences of fructose and glucose

Answer 21

both and component of sucrose…they are both charred by H2SO4.. They are both sweet..just that fructose is more soluble in water…both are reducing sugars and crystalline in shape…Glucose is an aldehyde while Fructose is a ketone

Question 22

xtics of starch

Answer 22

white powder with no smell or taste…..insoluble In water…. non reducing sugar…. (cause of absence of free carbonyl group….can be hydrolyzed to dextrum and maltose by amylase in saliva and malt…is also charred by H2SO4….used to produce glucose and ethanol…also used for stiffing in textile industry

Question 23

define cellulose

Answer 23

a form of polysaccharide…that is home….made up of repeating glucose units….linked together by (B 1-4) glycosidic bonds….. it is hydrolyzed by cellulase… and differs from amyloid cause of its B configuration instead of an @(alpha configuration (

Question 24

define glycogen

Answer 24

main storage polysaccharide for animals….like amylopectin…it contains both unbranched (@1-4 ) and branched (@1-6) linkages…. it is abundant in the liver. note: BOTH STARCH AND GLYCOGEN HAVE BRANCHES THAT END WITH A NON-REDUCING SUGAR. but only one reducing end..If the carbonyl group is connected to the carbon chain..then it’s an aldehyde group..hence an aldose.. but if connected to any other place, then it’s a ketone…

Question 25

another name for polysaccharides

Answer 25

glycans

Question 26

distinguish between D-glucose and L-glucose

Answer 26

with D-Glucose…the 5-carbon atom has the hydroxyl group to the right…while in L-Glucose…such hydroxyl on the 5-carbon atom is on the left…

Question 27

which of the following can’t be oxidized by bromine water…Glucose/Fructose

Answer 27

Fructose

Question 28

fatty acids contain chains ranging from…….??

Answer 28

(4-36)carbons long

Question 29

what does the nomenclature of fatty acids specify…??

Answer 29

they specify the carbon/chain length, number of binds and position of bonds

Question 30

what information does this nomenclature of fatty acids depict??? 18:2(◇^9,12)

Answer 30

An 18-carbon chain with two double bonds….between the (9 and 10) and (12 and 13) carbon….

Question 31

where do most double bonds occur on fatty acids in the carbon chain? if monounsaturated??

Answer 31

on the Carbon -9

Question 32

where does the double bond exist for fatty acids on the carbon chain…i.e for other forms of unsaturation??

Answer 32

9, 12, 15-carbon atoms

Question 33

In the vertebrate system….free fatty acids are carried in the blood bound covalently to a protein carrier called??,

Answer 33

Serum Albumin