Biological Molecules (Excluding Enzymes) Flashcards

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1
Q

What are the three categories most molecules in food and much of what is in our bodies fall into?

A

Carbohydrates, Proteins, Lipids

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2
Q

Which chemical elements are present in carbohydrates?

A

Carbon, Hydrogen and Oyxgen

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3
Q

Which chemical elements are present in proteins?

A

Carbon, Hydrogen, Oxygen and Nitrogen (Some contain small amounts of Sulphur)

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4
Q

Which chemical elements are present in lipids?

A

Carbon, Hydrogen and Oxygen

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5
Q

What are carbohydrates digested down to?

A

Glucose (a monosaccharide) which is absorbed into the bloodstream

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6
Q

What is a single unit of carbohydrate?

A

A monosaccharide, being glucose or fructose

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7
Q

What are two units of carbohydrates called?

A

Disaccharides, being sucrose which is a fructose unit and a glucose unit, or maltose which is two glucose units

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8
Q

What are many units of carbohydrates called?

A

Polysaccharides like starch, glycogen or cellulose, which are comprised of many glucose units

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9
Q

What is the bond that holds single units of carbohydrates together called?

A

Glycosidic

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10
Q

What are proteins digested down to?

A

Amino acids

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11
Q

How many different types of amino acids are there?

A

20

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12
Q

What are the bonds inbetween amino acids called which make up a protein molecule?

A

Peptide bonds

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13
Q

How can amino acids be arranged?

A

In any order, to form many different shapes which perform different functions. For example, each enzyme will have a very specific shape which is its specific arrangment of amino acids

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14
Q

What is the difference between fats and oils? (The two sections all lipids are divided into)

A

Fats are solid at room temperature, oils are liquid at room temperature

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15
Q

What is a unit of lipid comprised of?

A

One glycerol molecule bonded to three fatty acid molecules

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16
Q

What are the bonds that hold lipid molecules together called?

A

Ester bonds

17
Q

What is the test for reducing sugars?

Reducing sugars = all monosaccharides + disaccharides (Except Sucrose)

A
  • Add benedicts solution to the food sample
  • Heat in a boiling bath for 2 minutes
  • If positive, it will turn brick red
18
Q

What is the test for protein?

A
  • Add biurets solution to the food sample
  • If positive, it will turn purple (from blue)
19
Q

What is the test for starch?

A
  • Add iodine to the food sample
  • If positive, it will turn to blue-black
20
Q

What is the test for lipids?

A
  • Add ethanol to the food sampleto dissolve the lipids
  • Add water
  • If positive, a white and cloudy emulsion will form