Biology Exam 2 Flashcards
1
Q
Glucose + Galactose=
A
Lactose
2
Q
Glucose + Fructose=
A
Sucrose
3
Q
Glucose + Glucose=
A
Maltose
4
Q
Maltose + Water=
A
5
Q
Is starch a storage or a structure
A
Storage
6
Q
Is starch a storage in plants or animals
A
Plants
7
Q
Is glycogen a storage or a structure?
A
Storage
8
Q
Is glycogen storage in plants or animals?
A
Animals
9
Q
Is cellulose a storage or structure?
A
Structure
10
Q
Is chitin a storage or structure?
A
Structure
11
Q
Is chitin a structure in plants or animals?
A
Animals
12
Q
Why do we find HFCS in so many of our foods and drinks?
A
- Longer Shelf Life
- Dissolves in Liquid better
- Cheaper to make
13
Q
List 2 functions of small sugars
A
- Energy Source
- Raw Material for Fatty Acids/Amino Acids
14
Q
How is fructose different from glucose?
A
- Its sweeter
- Fructose is only used by liver cells
- More access fat left over in our body which can lead to fatty liver disease.
15
Q
What was the major conclusion of each video perspectives of sugar?
A
- HFCS is bad and you should stop using it immediately.
- All sugar is the same and its not bad for you
- All sugar is the same but high fructose corn syrup is used more often which is causing the problems.
16
Q
What is leptin?
A
Leptin is the hormone that tells your brain to stop eating or that you’re full.
17
Q
What is leptin resistance?
A
It’s a desensitizing of a hormone that can lead to obesity.
18
Q
What were the final conclusions from the discussion of HFCS?
A
- most abundant sugar , 150 lbs per person per year, 20+ teaspoons of sugar a day
- its a toxin especially at the rate we eat it at, high fructose has more than 50% fatty and leads to diabetes, cancers, dementia, fatty liver disease
- chemical contaminants used in manufacturing, chloralcali, contains mercury
4.have weird contaminants we don’t even know
5.big red flag for poor quality food if you see it in the label but it back on the shelf
19
Q
What 2 factors related to food manufacturers have contributed to childhood/adult obesity?
A
- low fat labels on food but the sugar increases
2.there a lot more sugar in food in general
20
Q
What is the unifying feature of lipids?
A
They are hydrophobic
21
Q
What are the 3 major groups of lipids
A
- Phospholipids
- Steroids
- Fats
22
Q
What are several ways that fatty acids differ from each other?
A
length and number of double bonds (structure and function)
23
Q
Characteristics of Saturated fats
A
They are straight bonds like the straight straw, they can stack on top of each other and are solid at room temperature.
24
Q
Examples of Saturated fats
A
- Butter
- Lard
25
Characteristics of Unsaturated fats
They are bendy bonds, have double bonds (kink in the tails), and are like the bent straw and can't stack on top of each other. They are liquid at room temperature.
26
Examples of Unsaturated fats
1. Sunflower oil
2. Olive Oil
27
What environmental issue is connected with palm oil?
Deforestation which is leading to extinction of many animals that are being displaced.
28
How are trans fats created?
Created as side- effect in hydrogenation process
29
Do transfats have kinks?
No
30
If your food label has trans fats what does the product have in it?
Hydrogenated Vegetable Oils
31
What straw would you draw for trans fats?
Straight Straw
32
What are the 3 main functions of fats?
1. Insulation
2. Protect vital organs
3. Long term storage
33
What makes up a phospholipid?
2 fatty acids + 1 glycerol +1 phosphate
34
What part of phospholipids are Hydrophilic?
Head
35
What part of phospholipids are Hydrophobic?
Tails
36
What biologically important structure is made of phospholipids?
Cell membranes are made of phospholipids
37
What do phospholipids form in our cells?
Our semipermeable membrane
38
What is a steroids structure?
4 fused C rings
39
How does the structure of a steroid differ as compared to the other two types of lipids?
Steroids have 4 fused C rings, while fats and phospholipids do not.
40
What category of lipids does cholesterol fall into?
Steroids
41
What does cholesterol affect?
Hormones
42
2 functions of cholesterol
1. Cholesterol stabilizes temperatures in the cell membrane in order to maintain its semi-
permeable structure.
2. it serves as a building block for other important steroids like sex
hormones, such as estradiol and testosterone.
43
Structural component of plant cells that is not digestible in humans
Cellulose
44
Building a polymer from monomers, during which water is released
Dehydration reaction
45
A group of identical or similar monomers linked together.
Polysaccharides
46
The breakdown of a molecule that includes the use of water.
Hydrolysis
47
Enzyme absent in lactose intolerant individuals.
Lactase
48
Structural component of plant cells that is not digestible in humans.
Cellulose
49
Specific monomer of polysaccharides.
Glucose
50
The major form of glucose storage in plants that can also be digested by animals.
Starch
51
The major form of glucose storage in plants that can also be digested by animals.
Monosaccharides
52
Considered to be a form of short term energy storage – made of glucose.
Glycogen
53
Most basic building block of an organic molecule
Monomer
54
CgH12O6
Glucose
55
Enzyme that breaks down lactose into glucose and galactose
Lactase
56
Lactose is an example of what kind of saccharide?
Disaccharide
57
Table Sugar is what?
Sucrose
58
Polysaccharide found in crustaceans that is a structure?
Chitin
59
Kind of sugar that can only be processed by the liver?
Fructose
60
Polysaccharide for plants that stores energy?
Starch
61
Polysaccharide that provides structure for plants?
Cellulose
62
Molecule lost during a dehydration reaction?
Water
63
The process in which water is formed and molecule is broken.
Hydrolisis
64
Products or pills that with helpful bacteria to aid your digestive system is called what?
Probiotics
65
Many branched polysaccharide that stores energy in animals and some bacteria?
Glycogen
66
Why are phospholipids important?
We need waste to exit our cells and oxygen to enter it.
67
Phospholipids make up our _______?
Cell membrane
68
What is a polymer of a protein?
polypeptide
69
What is a monomer of a protein?
Nucleic Acid
70
How many amino acids are there in our body?
20
71
How many proteins can the 20 amino acids make?
1000s of them
72
Amino acids are grouped together via what kind of reactions to form poly peptides
a. hydrolisis
b. dehydration
B. dehydration
73
Primary structure of amino acids cause what?
Function
74
What dictates aa sequence of hemoglobin?
a. RNA
b.DNA
DNA
75
Shape change in hemoglobin causes what?
Sickle cell anemia
76
What is hemoglobin?
found in our red blood cells and transports oxygen
77
First sequence of amino acids are described as what?
beads on a chain
78
Second sequence of amino acid shape is due to what?
Back bone interactions
79
Backbone interactions include what kind of bonds that affect their shape?
Hydrogen bonds
80
What are the two types of secondary structure?
Alpha Helix (spiral)
Beta Pleated sheets (accordion)
81
What structure gives polypeptides shape? Due to what?
3rd degree
R-group interactions
82
Whats the shape of tertiary structure? And its impacted by what?
Alpha Helix and or Beta Pleated Sheets depending on how close or far they are from each other
83
What is quaternary structure?
2 or more polypeptide chain that give protein its shape.
84
What are the two shapes for quaternary structure?
Fibrous (cologne in your skin, stronger, structure support)
Globular(hemoglobin, sensitive to temp, transport)
