biological molecules and Nutrition Flashcards
examples of monosacharide
glucose,fractose,glactose
examples of disacharide
maltose,sucrose,lactose
examples of polysaccharide
starch,glycogen,cellulose
carbohydrates are stored as—-in plants
starch
carbohydrates are stored as—–in animals
glycogen
structure of fats
four small molecules joined together one of these is glycerol attached to three long molecules called fatty acids
structure of protiens
made of long chains of smaller molecules called ammino acids
compostion of carbohydrates and fats
carbon,hydrogen,oxygen
compostion of protien
carbon,hydrogen,oxygen,nitrogen and sometimes sulfur
cataylst
a substance that increases the rate of a chemical reaction and is not changed by the reaction
enzyme
are protiens that act as biological catalysts which speeds up the reactions inside the living organism without being changed
substrate
is the substance that enzyme acts on
enzymes are affected by
temperuture increase the rate of reaction increases ,particles gain more kinetic energy so more sucessful collisions between the substrate molecules and the active site
ph
Importance of carbs
Source of energy
Importance of fats
Source and store of energy, form insulating layer under skin,form a protective layer over sensitive organs
Importance of protien
Growth,tissue repair,make hormones, antibodies
Importance of vitamin c
Stick cells together for healthy skin and gums and prevent scurvy
Importance of vitmin d
Help absorption of calcium into bones and prevent rickets
Importance of vitamin A
Prevent night blindness,form photochemical in retina to help night blidness
Importance of iron
Prevent anemia
Formation of hemoglobin
Importance of calcium
Prevent rickets
Formation of bones and teeth
Importance of water
Solvent for metobolic reaction
Transport and cooling of the body (sweating)
Example of carbs
Sugar and starch
Example of fats
Milk,plant oil
Example of protien
Egg,bean,meat,milk
Example of dietary fibre
Whole bread, fruits, vegetables
Example of vitamin c
Citrus fruit
Example of vitamin D
Exposure to sunlight
Eggyolk
Example of vitamin A
Green vegetables
Example of iron
Red meat
Liver
Example of calcium
Milk
Where water in
All food and drinks
Is monosharide and disacharide soulble or insoluble
Soluble
Is polyscharide soluble or insoluble
Insoluble
Importance of dietary fibre/roughage
Stimulates prestalsis,prevent consitpation,protect against colon cancer
What optimum temperature of enzyme activity
37
What happen after optimum temperature of enzyme activity
Rate of reaction decrease, as enzymes denatured and active site change and substrate will no longer fit
