ch3 nutrients Flashcards

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1
Q

3 classes of nutrients

A
  • Carbohydrates
  • Proteins
  • Lipids
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2
Q

Which elements are the 3 classes of nutrients made out of

A
  1. Carbohydrates
    C, H, O ratio of H:O -> 2:1
  2. Protein
    C, H, O, N
  3. Lipids
    C, H, O
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3
Q

3 types of carbo

A
  • Monosaccharides
  • Diasaccharides
  • Polysaccharides
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4
Q

List the monosaccharides

A
  • Fructose
  • Galactose
  • Glucose
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5
Q

List the diasaccharides

A
  • Sucrose
  • Maltose
  • Lactose
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6
Q

List the Polysaccharides

A
  • Cellulose
  • Glycogen
  • Starch
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7
Q

Tip: Start from the Monosaccharides

List the Reducing Sugars

A
  • Glucose
  • Galactose
  • Fructose
  • Maltose
  • Lactose

Sucrose not included in reducing sugars.

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8
Q

List the non-reducing sugars

A
  • Sucrose
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9
Q

I would like to test a wintermelon for reducing sugars. How do I conduct this test?

A

Benedict’s Test

  1. Crush 2g, Wintermelon
  2. Add 2ml, Benedict’s Solution, add 2g crushed wintermelon, into clean test tube
  3. Shake vigorously
  4. Heat mixture in boiling water bath, 5min

R:
present: Yellow/orange/brick red precipitate formed

absent: blue Benedict’s solution remained blue

R: Stands for Results:

For R: Must declare the previous colour of the solution unless special cases e.g. precipitate, emulsion formed

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9
Q

I would like to test a sample of milk for starch. What do I do?

A

Iodine Test

  1. Add 2ml of milk, onto white tile
  2. Add 2 drops of iodine solution, on 2 ml of milk

R:
present: brown iodine solution, turned blue-black
absent: brown iodine solution, remained brown

For R: Must declare the previous colour of the solution unless special cases e.g. precipitate, emulsion formed

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10
Q

What are proteins made of? (Not the CHNO, smth else)

A

one or more polypeptides

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11
Q

What are polypeptides made of?

A

many animo acids

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12
Q

I would like to test egg yolk (raw) for the presence of proteins. I am given a raw egg. What do I do?

A

Biuret’s Test
1. Add 2ml, biuret reagent into a clean test tube, with 2ml of egg yolk
2. Shake vigorously

R:
present: blue reagent turned violet
absent: blue reagent remained blue

Yes, raw egg is liquid.

P.S. During actual pract
Please remove the shell (cracc the egg) and separate the white from the yolk

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13
Q

What are lipids made of? (not elements)

A

1 glycerol
3 Fatty Acids

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14
Q

I would like to test a crushed watermelon for lipids

A
  1. Crush 2g, watermelon
  2. Add 2ml of ethanol to 2g, of crushed watermelon
  3. shake vigorously
  4. Decant supernatant, into test tube, containing 2ml, distilled water

R:
present: white emulsion formed
absent: clear mixture remained clear

Crushed watermelon is 2g imo because it still contains fiber

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15
Q

Functions of water

A
  • Solvent
  • Reactant, biochemical reactions
  • maintain support, structure, living organisms
  • maintain body temperature
16
Q

Example of water as a s____

A
  • Main component of cytoplasm
  • dissolve substances, allows for biochemical reactions to occur in the solution
17
Q

Example of water as a r____

A
  • raw material, photosynthesis
18
Q

Example of water as m_____ s___ a____ s_____ i___ l_____ o_____

A

maintains turgidity, plant cells

19
Q

Example of water m____ b____ t____

A

water in sweat -> evaporates

removes, latent heat, of vaporisation

thereby cooling, body down

20
Q

What is cellulose in plants for?

A

cell wall synthesis

21
Q

What is starch for?

A

excess glucose stored as starch, reserve store of energy

(FOR PLANTS ONLY)

22
Q

What is glycogen for?

A

Storage form, excess glucose, reserve store of energy

(FOR ANIMALS ONLY)

23
Q

What is glucose, maltose, galactose, lactose, fructose for?

A

Substrate for respiration, releases energy for biochemical reactions;

immediate source of energy