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BIOCHEM MODULE 1 > carbohydrates > Flashcards

carbohydrates Flashcards

1
Q

these substances include carbohydrates. lipids, proteins, and nucleic acid (the 4 biomolecules)

A

bioorganic substances

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2
Q

this is the element of life

A

carbon

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3
Q

structural element of photosynthesis

A

cellulose

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4
Q

energy reservoir for plants

A

starch

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5
Q

energy reservoir for humans

A

glycogen

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6
Q

serves as energy currency of the human body

A

Adenosine Triphosphate (ATP)

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7
Q

source of carbohydrates

A

plant products

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8
Q

carbohydrates, specifically ____, form the structural framework of DNA and RNA

A

Ribose

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9
Q

carbohydrates is present in lipids. true or false?

A

true

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10
Q

carbohydrates link to proteins and act as signals for cell recognition. true or false?

A

true

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11
Q

the common chemical formula of photosynthesis?

A

Cn(H20)n

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12
Q

what are carbohydrates? this means a substance with multiple OH

A

polyhydroxy aldehydes or ketones

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13
Q

this refers to reactions involving H20. how chemical reaction happens thru __

A

hydrolysis

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14
Q

is fructose a ketone or a aldehyde?

A

ketone

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15
Q

which monosaccharides are aldoses?

A

glucose, galactose

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16
Q

the common number of C atoms in a monosaccharide?

A

5 and 6

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17
Q

these sugars contain 2-10 monosaccharides

A

oligosaccharides

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18
Q

these sugars contain 2 monosaccharide units

A

disaccharides

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19
Q

also called as the table sugar

A

sucrose

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20
Q

also called the milk sugar

A

lactose

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21
Q

also called the malt sugar

A

maltose

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22
Q

these sugars are associated with proteins and lipids in human body for structural and regulatory functions

A

disaccharides

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23
Q

these sugars contain many monosaccharides bonded and branched

A

polysaccharides

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24
Q

these are images that coincide at all points when the images are laid upon each other. these are achiral.

A

superimposable

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25
Q

these are images that are chiral or has handedness

A

non-superimposable

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26
Q

this refers to an atom attached to a 4 different groups

A

chiral center

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27
Q

almost all _____ are right handed (D)

A

monosaccharides

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28
Q

almost all ____ are left handed (L)

A

amino acids

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29
Q

isomers that have the same molecular and structural formulas but differ in the orientation of atoms in space

A

stereoisomers

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30
Q

stereoisomers whose molecules are nonsuperimposable mirror images of each other (chiral)

A

enantiomers

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31
Q

is carbohydrate a enantiomer or diastereoisomers?

A

enantiomers

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32
Q

basis for structure of carbohydrates

A

D and L system

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33
Q

four groups attached to the atom at the chiral center assume this geometry

A

tetrahedral arrangement

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34
Q

these isomers have lower boiling point as compared to straight chain because its active site is exposed

A

constitutional isomers

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35
Q

light move only in one direction

A

plane polarized light

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36
Q

our body reacts differently to different enantiomers. true or false?

A

true

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37
Q

which of the carbohydrates are aldohexose?

A

D-glucose

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38
Q

what is the meaning of aldohexose

A

an aldose group with 6 carbon atoms

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39
Q

which of the carbohydrates are ketohexose?

A

D-fructose

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40
Q

the sweet tasting sugar

A

fructose

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41
Q

this sugar is an aldopentose and is part of RNA, DNA, ATP

A

ribose

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42
Q

cyclic form of molcules that bears a shape

A

hemiacetal

43
Q

OH is below the ring

A

alpha

44
Q

OH is above the ring

A

Beta

45
Q

cyclic monosaccharide containing 6 atom rings

A

pyranose

46
Q

cyclic monosaccharide containing 5 atom rings

A

furanose

47
Q

two-dimensional structural notation that specifies the three dimensional structure of a cyclic form of monosaccharide

A

Haworth projection formula

48
Q

a ____ sugar gives a positive test with Tollen’s and Benedict’s solutions

A

reducing sugar

49
Q

this is a reaction when the carbonyl group is reduced to a hydroxyl group. it produces sugar alcohol like sorbitol.

A

reduction to sugar alcohol

50
Q

monosaccharide acetals formed by replacement of hemiacetal carbon -oh with -or group

A

glycoside

51
Q

monosaccharide responsible for blood groups

A

D-galactose

52
Q

these play an important role in metabolism of carbohydrates

A

phosphate ester

53
Q

important building block of polysaccharide

A

amino sugar

54
Q

this attaches 2 monosaccharides

A

glycosidic linkage

55
Q

cellobiose is linked through a ___ glycosidic linkage

A

beta(1-4) glycosidic linkage

56
Q

maltose is linked through a ___ glycosidic linkage

A

alpha (1-4) glycosidic linkage

57
Q

maltose and cellobiose are combination of two monosaccharide called____?

A

glucose

58
Q

lactose is joined by a _____ glycosidic linkage

A

beta (1-4) glycosidic linkage

59
Q

lactose is a combination of monosaccharide ____ and ____

A

galactose and glucose

60
Q

a condition in which people lack the enzyme lactase

A

lactose intolerance

61
Q

this is a disaccharide produced by bonding of fructose and glucose

A

sucrose

62
Q

this disaccharide is joined together by a head to head linkage and is the most abundant disaccharide

A

sucrose

63
Q

sucrose is joined together by a ___glycosidic linkage

A

beta (1-2) glycosidic linkage

64
Q

2 types of polysaccharides

A

linear & branched, homo- & hetero-

65
Q

storage polysaccharide in plants and used as an energy source in cells

A

starch

66
Q

this is a straight chain polymer

A

amylose

67
Q

amylose is bonded through ____ linkage

A

alpha (1-4) linkage

68
Q

branched chain polymer

A

amylopectin

69
Q

amylopectin is bonded by _____ linkages

A

alpha (1-4) for straight chains, alpha (1-6) for branches

70
Q

glycogen is bonded by ____ linkages

A

alpha (1-4) glycosidic linkage for straight chain, alpha (1-6) for branches

71
Q

glycogen is broken down into glucose by a process of?

A

Glycogenolysis

72
Q

glycogen is produced from glucose by a process of?

A

Glycogenesis

73
Q

cellulose is linked by a _____ bond

A

beta (1-4) glycosidic bond, cannot be digested by humans

74
Q

chitin is linked by a _____

A

beta (1-4) glycosidic bond

75
Q

a structural polysaccharide that serves as lubrication for the joints

A

acidic polysaccharides

76
Q

a lipid molecule with a carbohydrate molecule; important in cell recognition

A

glycolipid

77
Q

a protein molecule with a carbohydrate molecule; important in cell recognition

A

glycoproteins

78
Q

these are dietary monosaccharides or disaccharides, sweet

A

simple carbohydrate

79
Q

dietary polysaccharides; not sweet

A

complex carbohydrates

80
Q

also called the blood sugar as it can access the organs and the CNS

A

glucose

81
Q

in beans, there are necessary _____ that help production of carbohydrates

A

amino acids

82
Q

the coating of beans is made up of ____ that contains cellulose

A

insoluble fibers

83
Q

what is the original name of fructose?

A

levulose

84
Q

the condition of lack of enzyme needed to metabolize galactose

A

galactosemia

85
Q

fermentation product of lactose

A

lactic acid

86
Q

inability to digest lactose due to low levels of enzyme

A

maldigestion

87
Q

a metabolic process that consumes sugar in the absence of oxygen; the primary means of producing ATP for microorganisms

A

fermentation

88
Q

a nondigestible polysaccharide that provides no energy

A

fiber

89
Q

fiber that is easily fermented by intestinal bactera

A

soluble fiber

90
Q

fiber that not easily fermented

A

insoluble fiber

91
Q

soluble fiber that helps in lowering high blood cholesterol

A

dietary fiber

92
Q

suggested amount of dietary fiber for adults

A

25g/day for women; 38g/day for men

93
Q

suggested amount of dietary fiber for 5oyrs and above

A

21g for women; 30g for men

94
Q

dietary fiber amount for preganant and lactating women

A

28g/day

95
Q

these carbohydrates cannot be digested by the human body; similar in length as simple carb and similar in make up of polysaccharides

A

oligosaccharides

96
Q

the goal for blood glucose

A

70-100 mg/dl

97
Q

this lowers blood glucose levels; stimulates glycogen formation

A

insulin

98
Q

this increases blood glucose levels; stimulated glycogen breakdown

A

glucagon

99
Q

measure of how quickly a food can make blood sugar rise

A

Glycemic Index (GI)

100
Q

type of diabetes that means no insulin produced; usually begins in childhood

A

type 1 diabetes mellitus

101
Q

this type is associated with insulin resistance

A

type 2 diabetes mellitus

102
Q

a blood glucose level that is too low (below 70 mg/dl)

A

hypoglycemia

103
Q

sugar present in zero-sugar drinks

A

sugar alcohol

BIOCHEM MODULE 1 (3 decks)

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