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*biology > carbohydrates (biological molecules) > Flashcards

carbohydrates (biological molecules) Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

give the elements found in carbohydrates

A

C H O

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2
Q

give the elements found in lipids

A

C H O

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3
Q

give the elements found in proteins

A

C H O N

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4
Q

what biological molecule is the primary source of energy

A

carbohydrates

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5
Q

which foods contain carbohydrates

A
  • bread
  • rice
  • sugar
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6
Q

fats are a source of

A

energy

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7
Q

which foods contain fats

A
  • meat
  • dairy
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8
Q

what are proteins needed for

A

growth and repair

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9
Q

which foods contain proteins

A
  • meat
  • beans
  • eggs
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10
Q

what is malnutrition

A

unbalanced and inadequate diet

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11
Q

what is covalent bonding

A

a chemical bond that involves the sharing of electron pairs between atoms

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12
Q

what is ionic bonding

A

electrostatic attraction between oppositely charged ions

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13
Q

what is hydrogen bonding

A

electrostatic force of attraction between a hydrogen atom which is covalently bound to a more electronegative atom or group

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14
Q

what is a polar molecule

A

a molecule in which the distribution of electrons between the covalently bonded atoms is not even

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15
Q

what are polymers made of

A

monomers

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16
Q

a condensation reaction is

A

the combination of two molecules to form a single molecule

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17
Q

what is a hydrolysis reaction

A

a chemical reaction in which a molecule of water breaks one or more chemical bonds

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18
Q

what is metabolism

A

the set of life-sustaining chemical reactions in organisms

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19
Q

anabolism is

A

the set of metabolic pathways that construct molecules from smaller units

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20
Q

what is catabolism

A
  • the breakdown of complex molecules in living organisms to form simpler ones
  • with the release of energy
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21
Q

what is molarity

A

a measure of the concentration of a chemical

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22
Q

how to make a 1 M solution

A
  • molecular weight (g) into 1L of water
  • e.g. NaCl (mw: 58.5g) into 1L of water
23
Q

what is the chemistry of carbon (3)

A
  • forms organic molecules
  • forms 4 bonds
  • often bonds to itself or Hydrogen
24
Q

prefix for 1

A

mono

25
Q

prefix for 2

A

di

26
Q

prefix for 3

A

tri

27
Q

prefix for 4

A

tetra or quad

28
Q

prefix for 5

A

penta

29
Q

prefix for 6

A

hexa

30
Q

prefix for many

A

poly

31
Q

give an alpha glucose diagram

A
32
Q

give a beta glucose digram

A
33
Q

give a d glucose diagram

A
34
Q

what is the method for reducing sugars test

A
  • add 2 cubic cm of food sample (in liquid form) to a test tube
  • then add 2 cubic cm of benedicts reagent
  • heat mixture in gentle boiling water bath for 5 minutes
35
Q

what is the reagent for reducing sugars

A

benedicts

36
Q

what are the results for reducing sugars

A

none trace low moderate high

37
Q

quantitative

A

relating to, measuring, or measured by the quantity of something rather than its quality

38
Q

qualitative

A

relating to, measuring, or measured by the quality of something rather than its quantity

39
Q

give three disaccharides

A
  • maltose
  • sucrose
  • lactose
40
Q

what is maltose made of

A

glucose + glucose

41
Q

what is sucrose made of

A

glucose + fructose

42
Q

what is lactose made of

A

glucose + galactose

43
Q

what type of reaction is a disaccharide formed by

A

condensation reactions

44
Q

what type of bond does a disaccharide form

A

glycosidic bonds

45
Q

what are disaccharides broken by

A

hydrolysis reaction

46
Q

diagram of condensation and hydrolyse reaction between D glucose and maltose

A
47
Q

what is the method for non reducing sugar test

A
  • carry out benedicts test: negative result so no reducing sugar
  • hydrolyse the unknown to split the sugar into monosaccharides
  • add hydrchloric acid
  • heat in a water bath
  • neutralise using hydrogen carbonate
  • repeat benedicts test
  • if it goes brick red this time there is non reducing sugar present
48
Q

give three polysaccharides

A
  • starch
  • glycogen
  • cellulose
49
Q

what is the method to test for starch

A
  • dissolve iodine in potassium iodide
  • add iodine solution directly to food sample
  • dark blue black indicates starch presence
50
Q
A
51
Q

fats are necessary for what vitamins

A

fat soluble

52
Q

lipids are insoluble in

A

water

53
Q

lipids are soluble in

A

organic solvents such as alcohols and acetone

*biology (6 decks)

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