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Thanatochemistry > Carbohydrates and Lipids > Flashcards

Carbohydrates and Lipids Flashcards

1
Q

Carbohydrates that have aldehydes.

A

Aldose

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2
Q

Carbohydrates that have ketones.

A

Ketose

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3
Q

Simple carbohydrates, made up of one monomer that can not be hydrolyzed into a smaller carbohydrate.

A

Monosaccharide

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4
Q

made of two monomers and can be hydrolyzed into two monosaccharides.

A

Disaccharide

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5
Q

Made of three or more monomers and can be hydrolyzed into many monosaccharide units- long chains.

A

Polysaccharide

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6
Q

The type of sugar in DNA and RNA, these contain 5 carbons and both DNA and RNA are aldoses.

A

Pentose

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7
Q

Have 6 carbons, the primary energy source for cells, provide instant energy, allow the cell to make ATP.

  • glucose
  • fructose
A

Hexose

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8
Q
  • 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.
A

Fermentation

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9
Q

Due to depletion of ATP, no new ATP to replace spent ATP during muscle contraction, causing the muscles to stay contracted.

A

Rigor mortis

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10
Q

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

A

Rancidity

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11
Q

Boiling simple lipids with an aqueous alkali solution, results in glycerol, and metallic salts of fatty acids.

A

Sponification

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12
Q

Allows two insoluble substances to be brought together by an emulsifying agent.

A

Emulsification

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13
Q

Surrounds an insoluble molecule and holds it in suspension in another molecule.

A

Emulsifying agent

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14
Q

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.
A

Adipocere/ grave wax

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15
Q

All of these contain the alcohol functional group.

A

Carbohydrates

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16
Q
  1. Alcohols

2. ketones

A

2 functional groups in ketose

17
Q
  1. alcohols

2. aldehydes

A

2 functional groups in aldose

18
Q

Very hydrophilic due to high oxygen content.

A

Carbohydrates

19
Q

Blood sugar, stored in the liver as glycogen, makes ATP.

A

Glucose

20
Q

The sweetest sugar, commonly found in fruit.

A

Fructose

21
Q

Glucose + galactose are the result of hydrolysis of this.

A

Lactose

22
Q

Glucose + fructose are the result of hydrolysis of this.

A

Surcose

23
Q
  1. Long term storage of carbohydrates (energy).

2. Used structurally because they are resistant to digestion by enzymes.

A

Purpose of polysaccharides

24
Q

Sugars are transported in organisms in this form.

A

Disaccharides

25
Q

Disaccharides and then monosaccharides.

A

Hydrolysis of polysaccharides

26
Q
  • glycogen is for storage

- chitin is used for structure, but not for all.

A

Animal polysaccharides

27
Q

Starch- storage

Cellulose- structure of cell walls

A

Plant polysaccharides

28
Q

When reducing these in the presence of an oxidizing agent, they will become a carboxylic acid.

A

Sugars

29
Q
  1. Fats and oils

2. Waxes

A

Simple lipids

30
Q
  1. Glycerol (1)

2. Fatty acids (3)

A

Subunits making up fats and oils

31
Q

Fatty acids from animals and have the maximum number of H attached. Dense, most are solid at RT.

A

Saturated fats

32
Q

Fatty acids from plants that have fewer than the maximum number of H attached. Kink in the fatty acid tail, liquid at RT.

A

Unsaturated fats

33
Q

Made of fatty acids and a high molecular weight alcohol other than glycerol (some kind of polyhydroxyl alcohol).

A

Waxes

34
Q

Made of fatty acids, alcohol, and another compound.

A

Compound lipids

35
Q

Identified by isoprene units (5 carbon monomers). Pigments commonly found in plants.

A

Carotenoids

36
Q

Used for communication in the body. 4 interlocking rings with modified hydrocarbon tail.

A

Steroids

37
Q

My micro organisms using enzymes to chop up the long fatty acid chains into short ones that smell bad and taste bad.

A

Hydrolysis in rancidity

38
Q

By oxygen in the air which destabilizes the double bonds in unsaturated fatty acids- changes into aldehydes and carboxylic acids.

A

Oxidation in rancidity

Thanatochemistry (12 decks)

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