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Biology > Carbohydrates and Lipids > Flashcards

Carbohydrates and Lipids Flashcards

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1
Q

Exceptions of Organic Compounds

A

Oxides: Carbon Dioxide (CO2) and Carbon Monoxide (CO)

Carbonates: Calcium Carbonate (CaCO3)

Cyanides: Sodium Cyanide (NaCN)

Carbides: Silicon Carbide (SiC)

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2
Q

Glycogen Function

A

Store energy in liver and muscle cells

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3
Q

Triglycerides Function

A

Energy Storage: Triglycerides are highly stable so energy is not lost over time, highly reduced so release twice as much energy, and insoluble in water so they remain localized

Thermal insulation: Triglycerides are poor thermal conductors therefore trap heat and maintain internal body temperature, with the thicker the layer of adipose tissue the increased retention of heat which helps mammals who live in cold environments such as Gavia Artica and Pusa Hispida

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4
Q

What do Glycogen and Starch Have in Common

A

Both storage polysaccharides made of alpha glucose unit joined by glycosidic bond through a condensation reaction

Insoluble

Unreactive and not used in reactions inside the cell

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5
Q

Examples of Steroids

A

Estrogen

Testosterone

Progesterone

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6
Q

How do Steroids Differ

A

The functional groups attached to the rings

Position of double carbon bond

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7
Q

Differences between Carbohydrates and Lipids (Glycogen and Triglycerides)

A

Carbs are stored in the liver as glycogen
Lipids are stored in adipose tissue as fat

Carbs are short term energy storage
Lipids are long term energy storage

Carbs contain less energy per gram than lipids
Lipids contain more energy per gram than carbs

Carbs release energy fast and easily digested
Lipids release energy slow and less digested

Carbs needs less oxygen to release energy
Lipids needs more oxygen to release energy

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8
Q

Lipids Properties

A

Elements are C, H, O with more H than O and C

Lipids are not repeating units so no monomers

Hydrophobic with some being amphipathic

Can pass through phospholipid bilayer of plasma membrane through simple diffusion

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9
Q

4 Classes of Lipids

A

Fats, Oils, Waxes and Steroids

FOXS

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10
Q

Starch Structure (Polysaccharides)

A

Consists of 2 types of molecules:

Amylose: Straight chain of alpha glucose units joined by 1-4 glycosidic bonds that coil up to form a helix which makes it more compact so resists digestion

Amylopectin: Branched chain of alpha glucose joined 1-4 with some 1-6 glycosidic bonds. Branches result in many free end glucose molecules that can be easily hydrolyzed

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11
Q

Monosaccharides

A

The simplest carbohydrate made up of 1 sugar unit

5 Carbons = Pentose (Ex: Ribose, Deoxyribose)

6 Carbons = Hexose (Ex: Glucose, Fructose, Galactose)

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12
Q

Lipids Information

A

Monomer: N/A

Elements: C, H, O

Bond Type: Ester

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13
Q
A
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14
Q

Disaccharides

A

Made of two monosaccharide units joined together through a condensation reaction by a glycosidic bond

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15
Q

Cellulose

A

Straight parallel chains of beta glucose joined by a condensation reaction with 1-4 glycosidic bonds

Each glucose molecule flips 180 degrees leading to glycosidic bonds alternating up and down

Hydrogen bonds form between parallel chains which cause the formation of microfibrils which are very strong

Microfibrils give cellulose fibres a very high tensile strength and allow a cell to withstand large pressures from osmosis

The function of cellulose is to provide strength for cell walls in plant cells

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16
Q

Organic and Inorganic Compounds

A

Organic: Compounds that are found in living organisms and contain carbon

Inorganic: Compounds that don’t contain carbon

17
Q

Kinks

A

Double bonds cause kinks which prevent tight packing, thus increases flexibility and lowers melting point

18
Q

Carbohydrates Information

A

Monomer: Monosaccharides (includes disaccharides and polysaccharides)

Elements: C, H, O

Bond Type: Glycosidic

19
Q

Chemical Properties of Carbon

A

Has 4 valence electrons

Can form 4 covalent bonds

Carbon to carbon bonds are extremely strong and stable

Can form long, ringed, and branched chain of carbon

Can form single, double, or triple bonds

20
Q

Proteins Information

A

Monomer: Amino Acids

Elements: C, H, O, N, S

Bond Type: Peptide

21
Q

Disaccharide with Monosaccharide Units

A

Maltose = Glucose + Glucose

Lactose = Glucose + Galactose

Sucrose = Glucose + Fructose

22
Q

Unsaturated Fatty Acids (Oils) Features

A

Have at least 1 double carbon bond

Liquid at room temperature

Have low melting point

Plant origin, lowers LDL level

Have kinks in chain

More flexible

23
Q

Steroids

A

Contain a fused ring structure synthesized from cholesterol, and are hydrophilic which allows them to pass through the phospholipid bilayer

24
Q

Starch Function

A

Stores energy in plants

25
Q

Glycogen Structure (Polysaccharide)

A

A multi-branched polysaccharide that consists of many alpha glucose joined through a condensation reaction, linked by both 1-4 and 1-6 glycosidic bond

Highly branch which makes it compact and useful for energy storage

High amount of branches provides more free ends which allows glycogen to be broken down quickly for glucose in respiration

26
Q

Saturated Fatty Acids (Fats) Features

A

Have single carbon bonds

Solid at room temperature

Have high melting point

Animal origin, raises LDL level

Straight chain

Less flexible

27
Q

Steroids Structure

A

4 linked carbon rings

3 cyclohexane rings and 1 cyclopentane ring

17 carbon atoms in total

28
Q

Properties of Monosaccharides

A

Chemical Stability: They have strong covalent bonds and therefore are very stable, with the presence of an -OH allowing for hydrogen bonding

Solubility: They are soluble in water with each molecule having several -OH molecules that are used in hydrogen bonding

Energy Source: They give out energy when oxidized through respiration, with one oxidation giving 36 ATP

29
Q

What do Fatty Acids Differ In

A

Number of Carbon Atoms

Presence, number, and location of double carbon bonds

30
Q

Polysaccharides

A

Made of long chains monosaccharide units joined together by condensation reaction by a glycosidic bond

31
Q

Functional Groups

A

Methyl

Amino

Hydroxyl

Carboxyl

Phosphate

32
Q

Structure

A

Because they form enormous molecules, they usually don’t dissolve in water which makes them suitable for storage and for forming strong structures for support such as cellulose

33
Q

Nucleic Acids Information

A

Monomer: Nucleotides

Elements: C, H, O, N, P

Bond Type: Phosphodiester

34
Q

Triglycerides Structure

A

Made of a glycerol backbone attached to 3 fatty acids in a condensation reaction and joined together by ester bonds

35
Q

Fatty Acids

A

End with a methyl group which is hydrophobic

Have a long hydrocarbon chain of CH (14 to 22 units long) bonded together

Another end with a carboxyl group which is hydrophilic

36
Q

Difference with Cis and Trans Isomers

A

Cis is healthy, natural, and found in nature
Trans is unhealthy, rare, and artificially made

The hydrogen atoms in Cis are on the same side of the double carbon bond
The hydrogen atoms in Trans are on opposite sides of the double carbon bond

In Cis, the double bond causes a kink in the fatty acid chain
In Trans, the double bond doesn’t cause a kink in the fatty acid chain

Cis has lower melting point
Trans has higher melting point`

37
Q

Types of Glycosidic Bonds

A

1 - 4 Linkage: Linear Chain
1 - 6 Linkage: Branch Chain

Biology (25 decks)

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