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ibms: lipids and carbs > Carbohydrates > Flashcards

Carbohydrates Flashcards

1
Q

What is the general formula for carbohydrates?

A

(CH20)n

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2
Q

Why are carbohydrates important?

A

They are essential fro all living organisms

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3
Q

/How are carbohydrates formed

A

Primarily by photosynthesis

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4
Q

Name the basic unit of carbohydrates?

A

Monosaccharides

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5
Q

Give examples of some food in which carbohydrates are found

A
  1. Bread
  2. Beans
  3. Milk
  4. Popcorn
  5. Potatoes
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6
Q

Give some common forms of carbohydrates

A
  1. Sugars
  2. Fibres
  3. Starches
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7
Q

Name the 3 classifications of carbohydrates

A
  1. monosaccharides
  2. Disaccharides
  3. Polysaccharides
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8
Q

What are monosaccharides?

A

Simple sugars

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9
Q

What are disaccharides?

A

Two simple sugars linked by a covalent bond

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10
Q

What are polysaccharides?

A

They are hundred or thousands of monosaccharides

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11
Q

Give some examples of polysaccharides

A
  1. Starch
  2. Glycogen
  3. Cellulose
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12
Q

How are monosaccharides commonly found in humans classified?

A

According to the number of carbons they contain in their backbone structure

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13
Q

How many carbon atoms do the major monosaccharides contain?

A

4-6

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14
Q

How are carbohydrates formed in plants?

A

By photosynthesis from carbon dioxide and water in the precise of sunlight

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15
Q

Other than photosynthesis how else can glucose be synthesised?

A

glucose can be synthesized from other organic molecules in processes of gluconeogenesis

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16
Q

In animals what is glucose synthesis called?

A

gluconeogenesis

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17
Q

What dos gluconeogenesis usually start with in animals?

A

Can start with lactate, amino acids or glycerol

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18
Q

How is lactate produced in animals?

A

produced by anaerobicglycolysis

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19
Q

Where are amino acids derived from in animals?

A

From the breakdown of protein

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20
Q

How is glycerol produced in animals?

A

Produced by the breakdown of lipids

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21
Q

What is a glycogenic amino acid?

A

It is an amino acid that can be converted into glucose through glycogenesis

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22
Q

Give examples of glycogenic amino acid

A 
Alanine 
Arginine
Asparagine 
Asparticacid 
Cysteine
Glutamicacid 
Glutamine
Glycine.
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23
Q

Name the most commonly occurring monosaccharides

A
  1. Fructose
  2. Glucose
  3. Galactose
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24
Q

What is fructose found in?

A

Fruits
Honey
Vegetables

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25
Q

What can fructose be derived from?

A

Can be derived from the digestion of sucrose

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26
Q

What is glucose found in?

A

Small amounts are found in some fruits, vegetables and honey
Commonly found in manufactured foods

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27
Q

What can glucose be derived from?

A

The digestion and conversion of other carbohydrates

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28
Q

What can galactose be derived from?

A

The digestion of lactose

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29
Q

Are disaccharides taken up by cells?

A

Disaccharides are not taken up by cells

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30
Q

How are disaccharide formed?

A

A covalent bond between the anomeric hydroxy of a cyclic sugar and the hydroxyl of a second sugar forms a glycoside

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31
Q

What is the covalent bond between the anomeric hydroxy of a cyclic sugar and the hydroxyl of a second sugar called?

A

Called a glycosidic bond

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32
Q

Name some nutritionally important disaccharides

A
  1. Sucrose
  2. Lactose
  3. Maltose
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33
Q

Where is lactose found?

A

Found exclusively in the milk of mammals

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34
Q

What is lactose made up of?

A

Consists of a galactose and glucose in a beta-(1-4) glycosidic bond

35
Q

What is an amino acid that can be converted into glucose called?

A

A glycogenic amino acid

36
Q

What is sucrose derived from?

A

Derived from sugar cane and sugar beet

37
Q

Where is sucrose found?

A
  1. Sweet root vegetables like beetroot an carrots
  2. Sugar canes and sugar beets
    3/ Table sugar
  3. Manufactured food
38
Q

What is sucrose made up of?

A

Consists of glucose and fructose in an alpha-(1-2) glycosidic bond

39
Q

Where is maltose found?

A
  1. Malted wheat
  2. Barley
  3. Malt extract
  4. Beer
40
Q

What is maltose made up of?

A

Consists of glucose and glucose in an alpha-(1-4) glycosidic bond

41
Q

What are polysaccharides comprised of?

A

Multiple monosaccharides joined by glycosidic linkages

42
Q

Name the predominant monosaccharide found in polysaccharides

43
Q

Name the main polysaccharides

A
  1. Glycogen
  2. Starch
  3. Cellulose
44
Q

Name the major form of stored carbohydrates in animals

45
Q

Which molecules make up glycogen?

A

A homopolymers of glucose in an alpha-(1-4) linkage

46
Q

Is glycogen branched or unbranched?

A

It is highly branched with alpha (1-6) branch linkages occurring every 8-10 residues

47
Q

Every how many residues does branching occur in glycogen?

A

Every 8-10 residues

48
Q

How is glycogen so compact?

A

Due to coiling of the polymer chains

49
Q

Gives some advantages of glycogen been highly coiled

A

Means it is compact so a large amount of carbon energy can be stored in a small volume with little effect on cellular osmolarity

50
Q

Name the major form of stored carbohydrates in plants

51
Q

What is the main difference in the structure of glycogen and starch?

A

Theres less branching in starch

52
Q

Every how many residues does branching occur in starch?

A

Every 20-30 residues

53
Q

Name the 2 main types of starch

A
  1. Amylose

2. Amylopectin

54
Q

What is the difference between Amylose and Amylopectin

A

Amylose is unbranched start

Amylopectin is branched starch

55
Q

How is amylose digested and what are its digestion products?

A

Enzymes in the digestive tract degrade amylose to generate GLUCOSE
The major product of amylose digestion is maltose

56
Q

Can cellulose be digested by humans?

A

No as humans don’t have an enemy to degrade the beta 1-4 linkage

57
Q

What is cellulose the principle component of?

A

dietary fibre (Roughage)

58
Q

What is Roughage?

A

It is the fibrous indigestible material in vegetable foodstuffs which aids the passage of food and waste product though the gut

59
Q

What does roughage aid?

A

The passage of food and waste product though the gut

60
Q

What does fibre help with?

A

Helps to ensure good gut function by increasing the physical bulk in the bowel and stimulating the intestinal transit

61
Q

What are monosaccharides and disaccharides used for?

A
  1. Energy source
  2. Glycosylation of proteins
  3. Structural components
  4. Carbon skeletons fro biosynthesis of amino acids
62
Q

What are the functions of glucose?

A
  1. It is used by all cells as an energy source
  2. Some glucose is converted to ribose and deoxyribose
  3. Glucose can be utilised to make the molecule NADPH
  4. Biosynthesis of lipids and amino acids from Sugar
63
Q

Which organ redistributed glucose back into the blood?

64
Q

What happens to the majority of glucose entering out body?

A

About 70 percent of the glucose entering the body from digestion is redistributed (by the liver) back into the blood for use by other tissues.

65
Q

Where does the energy from glucose come from?

A

Comes from the chemical bond between the carbon atoms

66
Q

Name the 2 ways glucose can be broken down

A
  1. Aerobic respiration

2. Fermentation

67
Q

How is glucose broken in aerobic respiration?

A
  1. Glycolysis of glucose forms Pyruvate
  2. This relates to ATP molecules
  3. Pyruvate is oxidised
  4. Krebs cycle occurs
  5. Electron transport chain occurs which releases unto 36 ATM molecules
68
Q

What can glucose be fermented into?

A
  1. Alcohol and CO2 (in bacteria and yeast)

2. Lactic acid (in animals)

69
Q

What aids the passage of food and waste product though the gut?

70
Q

What happens to excess glucose in the body?

A

Excess glucose is stored as glycogen
If all of the energy, glycogen-storing capacity, and building needs of the body are met, excess glucose can be used to make fat.

71
Q

Where is the majority of glycogen stored?

A

In the muscles and liver

72
Q

What are ribose and deoxyribose essential for?

A

They are the essential building blocks of important macromolecules such as RNA, DNA and ATP

73
Q

When is glucose stored as fat?

A

When all of the energy, glycogen-storing capacity and building needs of the body are met

74
Q

What is the raw material for amino acid synthesis obtained from?

75
Q

How many naturally occurring amino acids are therer?

76
Q

What is lipid metabolism associated with?

A

Associated with carbohydrate metabolism as products of glucose can be converted into lipids

77
Q

What is a high level of sugar consumption associated with?

A

Greater risk of tooth decay

78
Q

What might drinking might sugar beverages lead to?

A

Weight gain and increased BMI in teenagers and children

Also increases the risk of developing type 2 diabetes

79
Q

What is the recommended amount of carbohydrates a person should consume?

A

Total carbohydrates contributes 50% towards daily energy requirements

80
Q

How much of your daily energy requirement should come from free sugars?

A

5% of daily energy requirement

81
Q

How much of your daily energy requirement should come from natural sugars?

A

45% of daily energy requirements

82
Q

What is the recommended dietary fibre intake for an adult

83
Q

What is the average fibre intake in the UK?

ibms: lipids and carbs (5 decks)

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