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CHEM 1 > BON APETIT > Flashcards

BON APETIT Flashcards

1
Q

assortment of chemicals that provide material substance to our body

A

Food

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2
Q

These cannot be obtained from the body and need to be eaten from food sources; consists of fatty acids, amino fatty acids, minerals, and vitamins.

A

Essential substances

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3
Q

What is the equivalent energy of the given macronutrients?
a. Fats & Oils
b. Carbohydrates
c. Proteins

A

a. 9 Calories/gram
b. 4 Cal/g
c. 4 Cal/g

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4
Q

For every 100g of food, how much is fat?

A

5g

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5
Q

acetic acid in vinegar; carboxylic acid with 12 or more Carbon

A

Fatty acids

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6
Q

ester of glycerol and fatty acid (big fat, olive oil, coconut oil)

A

Triacyl Glycerols (TAG) or Triglycerides or Lipids

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7
Q

What are the consequences of more contract between R groups in saturated triglycerides?

A

There is an increase in IMFs, which results in a higher melting point, rendering saturated triglycerides solid at room temperature.

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8
Q

Unsaturated triglycerides can be mono-/poly- and have more double bonds between Carbon. What does this mean?

A

There will be lesser contact between R groups which will result in a decrease of IMFs, causing a lower melting point. Consequently, unsaturated triglycerides are liquid at room temperature.

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9
Q

What is the process of adding Hydrogen gas to a liquid triglyceride in order to make it brittle solid?

A

Hydrogenation

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10
Q

This is important in the preparation and manufacturing of food products in order to get just the right consistency and softness as well as acquiring trans fats.

A

Partial Hydrogenation

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11
Q

grams of iodine that can react with Carbon double bonds of 100g of triglyceride

A

Iodine Number

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12
Q

An higher iodine number correlates to _____________

A

more double bonds

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13
Q

How does digestion of fats occur?

A

Triglyceride molecules are broken down into monoglycerides, diglycerides, glycerols, and fatty acids. These components gain passage via the intestinal wall, reassemble into triglycerides, and lipoproteins will distribute them into the bloodstream.

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14
Q

How can lipoproteins dissolve fats in blood?

A

Because fats are not soluble in water.

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15
Q

What are other characteristics of digestion of fats?

A

Slower than the breakdown of carbohydrates and is a precursor to cholesterol. Moreover, a slow digestion gives a sense of fullness after a meal.

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16
Q
  • Non polar compound
  • 4 ring structure of steroids
  • found in animal foods
  • integral component of cell membrane as it maintains its fluidity
  • starting material for the synthesis of several hormones
  • a non-essential substance
A

Cholesterol

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17
Q

Where is cholesterol made?

A

In the liver

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18
Q

A result of too much cholesterol

A

Arteriosclerosis

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19
Q

This is a caused by blocked arteries in the heart muscle

A

Heart attack

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20
Q

This is caused by blockage in artery which supplies oxygen to the brain

A

Stroke

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21
Q
A
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22
Q
  • main carriers of blood cholesterol
  • transport throughout the body from the liver to areas that need cholesterol
  • tend to deposit cholesterol on arterial walls.
  • often called “bad” cholesterol
A

Low-Density Lipoproteins (LDLs)

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23
Q
  • also carriers of cholesterol
  • transport cholesterol for processing and excretion
  • reduce cholesterol deposition on arterial walls
  • “good” cholesterol
A

High-density Lipoproteins (HDLs)

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24
Q
  • composed of monomer units called amino acids
  • 50% of biomolecules in living organisms
  • most versatile
A

Proteins

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25
building blocks of protein
Amino acids
26
They join amino acids to form proteins
Peptide bond
27
Dipeptide
2 amino acids
28
Tripeptide
3 amino acids
29
Propeptides
has molecular weight greater than 10
30
What are the 4 levels of protein structure?
Primary, Secondary, Tertiary, Quaternary
31
This level pertains to the sequence of amino acids and is stabilized by the amide/peptide bond
Primary
32
This level refers to the arrangement of a polypeptide chain into an organized structure and is stabilized by H-bonds.
Secondary structure
33
What are the two types of secondary structure
Helical and pleated sheets
34
This level is the folded, completely formed 3-dimensional structure of a chain; the actual native structure where activity is present. This is stabilized by any IMFs.
Tertiary Structure
35
This level is the noncovalent association of protein subunits to form a functional protein; stabilized by any IMF as well; only proteins that have many peptide chains have this structure.
Quaternary structure
36
Enumerate the different types and functions of proteins.
1. Insulin - hormonal 2. Immunoglobin (antibody) - protection 3. Hemoglobin - transport 4. Rubisco - enzyme 5. Ferritin - storage 6. Spider silk - structural 7. Rhodopsin - receptor 8. Actin and myosin - contractile * Keratin and collagen
37
- "glue" that holds tissues together - primary support of skin, tendon, bone, cartilage, and connective tissue. - a triple helix - stronger than steel wire of the same weight.
Collagen
38
They catalyze reactions which mean they increase the rate of reaction.
Enzymes
39
spaces where the reaction happens (substrate turning into a product)
Active sites
40
carries oxygen to the blood
Hemoglobin
41
How many different kinds of amino acids are there? How many of them are essential and non-essential?
20; half are essential; half are non-essential
42
How can vegetarians obtain excellent nutrition and complete protein?
By eating a variety of plant sources as foods that lack a particular amino acid can be complemented with foods rich in said amino acid. For instance, legumes are paired with cereal grains/seeds and nuts. Additionally, some of the most ideal combinations are beans and rice, peanut butter and bread, and rice and tofu.
43
How does digestion of proteins occur?
Amino acid is absorbed through the intestinal wall and enters the bloodstream. During this, intact proteins do not pass into the bloodstream.
44
Eating muscle proteins from an animal provides you with what?
The amino acids from the muscle protein
45
This mechanism is only done as a last resort as proteins are also workhorse molecules in the body, meaning they are reserved for structural and functional roles.
Protein metabolism for energy
46
This was added in food products to make it appear that they have more proteins.
Adulterants
47
Why are adulterants problematic?
Harmful to babies and animals as there's a risk of harboring a kidney disease
48
polyhydroxyl aldehyde/ketone; polymers have derivatives of such compounds. Also called saccharides which means "something sweet" in Greek.
Carbohydrates
49
monomer of carbs; simple sugars
Monosaccharides
50
2-10 units; two sugars covalently attached
Oligosaccharides
51
more than 10 units; many sugars covalently attached
Polysaccharides
52
breaking down of polysaccharides into smaller ones via digestion
Hydrolysis
53
(3) Examples of monosaccharides
Glucose, Fructose, Galactose
54
How does glucose and galactose differ from one another?
The third alcohol group in galactose is located on the left instead of the right.
55
formed from the condensation of 2 monosaccharides
Disaccharides
56
What type of bond holds disaccharides together? (Like peptides in proteins)
Glycosidic bond
57
(3) examples of disaccharides
Sucrose, Lactose, Maltose
58
Adding Glucose and Fructose gives you _____________.
Sucrose (table sugar)
59
Adding Glucose and Galactose gives you _____________.
Lactose (Milk sugar)
60
Adding Glucose and Glucose gives you _____________.
Maltose (Malt sugar)
61
(2) Examples of polysaccharides
Cellulose and starch
62
(2) Types of Plant Starch
Amylose and Amylopectin
63
structural material of plants composed of 1800-3000 units; has a BETA 1,4-glycosidic bond
Cellulose
64
A BETA 1,4-glycosidic bond correlates to what?
The O atom joining the glucose units is pointed up
65
How does cellulose appear as a fiber?
The glucose chains are held together by Hydrogen bonding, resulting in a well alignment.
66
main energy storage system of plants consisting of 100-6000 units; has an ALPHA 1,4-glycosidic bond.
Starch
67
An ALPHA 1,4-glycosidic bond correlates to what?
The O atom joining the glucose unit is pointed down.
68
We can digest starch because of what?
Amylase can distinguish alpha bonds from beta bonds. This explains why we cannot digest the cellulose part of corn.
69
Explain the solubility of both starch and glucose
Starch has no appreciable inter polymer H-bonding meaning it is more soluble in water than cellulose. Moreover, cellulose is not soluble because there are no OH left to interact with each other since they've all bonded with each other.
70
(2) Types of plant starch and their main difference
Amylose and Amylopectin; the former has glucose units joined in a continuous chain (linear) while the latter has a branched chain every 25 units
71
polyhydroxy aldehyde/ketone, meaning it has plenty of OH groups. These are very soluble in water, meaning it can easily and efficiently get transported in the bloodstream
Simple Sugars
72
- primary fuel of the body - exclusive fuel of the brain - blood sugar - eaten directly from fruits/plants - formed by breaking down disaccharides/polysaccharides
Glucose
73
- found in fruits, plants, honey, and products sweetened by high fructose corn sweetener - isomer of glucose: same C6H12O6 formula, just slightly different structures - sweetest of all sugars (>50% sweeter than table sugar)
Fructose
74
Not enough lactase leads to what?
Fermentation which results in gastric disorders and diarrhea
75
- table sugar - occurs in sugar beet and plant nectars - digested by hydrolysis
Sucrose
76
- long chains of glucose linked together by beta links - prevents enzymes from breaking down fiber into its composite glucose units - cannot pass through the intestinal walls and has little caloric value. - not digested as it fastens turnover - too much can lead to insufficient caloric intake, abdominal discomfort, and limited nutrient absorption.
Fiber
77
putting an iodine solution on starch results in ________________
blue-black
78
putting an iodine solution on cellulose results in ________________
reddish brown
79
animal starch; has more 1,6-glycosidic bonds and more branched chains; arranged in granules (clusters of small particles); stored in the liver as its role is to prevent depletion of nutrients
Glycogen
80
By adding water to NaCl, you acquire sodium ions and chlorine ions. What is the significance of this?
By having electrolytes in beverages, we acquire salts for nerve impulses.
81

CHEM 1 (7 decks)

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