Carbohydrates and Lipids Flashcards
Carbohydrates that have aldehydes.
Aldose
Carbohydrates that have ketones.
Ketose
Simple carbohydrates, made up of one monomer that can not be hydrolyzed into a smaller carbohydrate.
Monosaccharide
made of two monomers and can be hydrolyzed into two monosaccharides.
Disaccharide
Made of three or more monomers and can be hydrolyzed into many monosaccharide units- long chains.
Polysaccharide
The type of sugar in DNA and RNA, these contain 5 carbons and both DNA and RNA are aldoses.
Pentose
Have 6 carbons, the primary energy source for cells, provide instant energy, allow the cell to make ATP.
- glucose
- fructose
Hexose
- Yeast have an enzyme called zymase that allows them to convert monosaccharides into ethyl alcohol and carbon dioxide.
- The conversion of monosaccharides into ethyl alcohol and carbon dioxide. Yeats perform this. They grow and metabolize sugar solution until they accumulation of alcohol becomes toxic (14-18%), thereby killing the yeast.
Fermentation
Due to depletion of ATP, no new ATP to replace spent ATP during muscle contraction, causing the muscles to stay contracted.
Rigor mortis
Occurs in fats and oils (a type of lipid), due to being exposed to warm, moist air.
Two processes that cause this:
1. Hydrolysis
2. Oxidation
Rancidity
Boiling simple lipids with an aqueous alkali solution, results in glycerol, and metallic salts of fatty acids.
Sponification
Allows two insoluble substances to be brought together by an emulsifying agent.
Emulsification
Surrounds an insoluble molecule and holds it in suspension in another molecule.
Emulsifying agent
Occurs when fat in the human body comes into contact with alkali soil (high sodium carbonate content, clay-like, poor drainage).
- Occurs often in the cheeks, buttox and breasts.
- Can be prevented with preventative caskets and vaults.
Adipocere/ grave wax
All of these contain the alcohol functional group.
Carbohydrates
- Alcohols
2. ketones
2 functional groups in ketose
- alcohols
2. aldehydes
2 functional groups in aldose
Very hydrophilic due to high oxygen content.
Carbohydrates
Blood sugar, stored in the liver as glycogen, makes ATP.
Glucose
The sweetest sugar, commonly found in fruit.
Fructose
Glucose + galactose are the result of hydrolysis of this.
Lactose
Glucose + fructose are the result of hydrolysis of this.
Surcose
- Long term storage of carbohydrates (energy).
2. Used structurally because they are resistant to digestion by enzymes.
Purpose of polysaccharides
Sugars are transported in organisms in this form.
Disaccharides
Disaccharides and then monosaccharides.
Hydrolysis of polysaccharides
- glycogen is for storage
- chitin is used for structure, but not for all.
Animal polysaccharides
Starch- storage
Cellulose- structure of cell walls
Plant polysaccharides
When reducing these in the presence of an oxidizing agent, they will become a carboxylic acid.
Sugars
- Fats and oils
2. Waxes
Simple lipids
- Glycerol (1)
2. Fatty acids (3)
Subunits making up fats and oils
Fatty acids from animals and have the maximum number of H attached. Dense, most are solid at RT.
Saturated fats
Fatty acids from plants that have fewer than the maximum number of H attached. Kink in the fatty acid tail, liquid at RT.
Unsaturated fats
Made of fatty acids and a high molecular weight alcohol other than glycerol (some kind of polyhydroxyl alcohol).
Waxes
Made of fatty acids, alcohol, and another compound.
Compound lipids
Identified by isoprene units (5 carbon monomers). Pigments commonly found in plants.
Carotenoids
Used for communication in the body. 4 interlocking rings with modified hydrocarbon tail.
Steroids
My micro organisms using enzymes to chop up the long fatty acid chains into short ones that smell bad and taste bad.
Hydrolysis in rancidity
By oxygen in the air which destabilizes the double bonds in unsaturated fatty acids- changes into aldehydes and carboxylic acids.
Oxidation in rancidity
