Carbohydrates and Lipids

Question 1

Exceptions of Organic Compounds

Answer 1

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

Carbonates: Calcium Carbonate (CaCO3)

Cyanides: Sodium Cyanide (NaCN)

Carbides: Silicon Carbide (SiC)

Question 2

Glycogen Function

Answer 2

Store energy in liver and muscle cells

Question 3

Triglycerides Function

Answer 3

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

Question 4

What do Glycogen and Starch Have in Common

Answer 4

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

Question 5

Examples of Steroids

Answer 5

Estrogen

Testosterone

Progesterone

Question 6

How do Steroids Differ

Answer 6

The functional groups attached to the rings

Position of double carbon bond

Question 7

Differences between Carbohydrates and Lipids (Glycogen and Triglycerides)

Answer 7

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

Question 8

Lipids Properties

Answer 8

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

Question 9

4 Classes of Lipids

Answer 9

Fats, Oils, Waxes and Steroids

FOXS

Question 10

Starch Structure (Polysaccharides)

Answer 10

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

Question 11

Monosaccharides

Answer 11

The simplest carbohydrate made up of 1 sugar unit

5 Carbons = Pentose (Ex: Ribose, Deoxyribose)

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

Question 12

Lipids Information

Answer 12

Monomer: N/A

Elements: C, H, O

Bond Type: Ester

Question 14

Disaccharides

Answer 14

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

Question 15

Cellulose

Answer 15

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

Question 16

Organic and Inorganic Compounds

Answer 16

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

Inorganic: Compounds that don’t contain carbon

Question 17

Kinks

Answer 17

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

Question 18

Carbohydrates Information

Answer 18

Monomer: Monosaccharides (includes disaccharides and polysaccharides)

Elements: C, H, O

Bond Type: Glycosidic

Question 19

Chemical Properties of Carbon

Answer 19

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

Question 20

Proteins Information

Answer 20

Monomer: Amino Acids

Elements: C, H, O, N, S

Bond Type: Peptide

Question 21

Disaccharide with Monosaccharide Units

Answer 21

Maltose = Glucose + Glucose

Lactose = Glucose + Galactose

Sucrose = Glucose + Fructose

Question 22

Unsaturated Fatty Acids (Oils) Features

Answer 22

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

Question 23

Steroids

Answer 23

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

Question 24

Starch Function

Answer 24

Stores energy in plants

Question 25

Glycogen Structure (Polysaccharide)

Answer 25

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

Question 26

Saturated Fatty Acids (Fats) Features

Answer 26

Have single carbon bonds

Solid at room temperature

Have high melting point

Animal origin, raises LDL level

Straight chain

Less flexible

Question 27

Steroids Structure

Answer 27

4 linked carbon rings

3 cyclohexane rings and 1 cyclopentane ring

17 carbon atoms in total

Question 28

Properties of Monosaccharides

Answer 28

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

Question 29

What do Fatty Acids Differ In

Answer 29

Number of Carbon Atoms

Presence, number, and location of double carbon bonds

Question 30

Polysaccharides

Answer 30

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

Question 31

Functional Groups

Answer 31

Methyl

Amino

Hydroxyl

Carboxyl

Phosphate

Question 32

Structure

Answer 32

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

Question 33

Nucleic Acids Information

Answer 33

Monomer: Nucleotides

Elements: C, H, O, N, P

Bond Type: Phosphodiester

Question 34

Triglycerides Structure

Answer 34

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

Question 35

Fatty Acids

Answer 35

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

Question 36

Difference with Cis and Trans Isomers

Answer 36

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`

Question 37

Types of Glycosidic Bonds

Answer 37

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