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chem > chapter 15 - structure and bonds in food > Flashcards

chapter 15 - structure and bonds in food Flashcards

1
Q

amino acids

A

monomer molecules used to build proteins

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2
Q

2-amino-acid structure

A

central C
- carboxyl group
- amine group
- H atom
- R group (1/20)

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3
Q

side chains

A

non-essential - 11/20 humans can synthesise
essential - body can’t synthesise them and must be included in the diet

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4
Q

functional groups

A

carboxyl group - allows amino acid to behave as an acid in high pH (H+ is donated, negatively charged)
amine group - allows amino acid to behave as a base in low pH (accepts H+ ion from solution)

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5
Q

zwitterion

A

in neutral solution,a mino acid will both gain and lose an H+
has both a positive and negative end
neutral pH is dependant on side chain (isoelectric point)

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6
Q

condensation polymerisation

A

the formations of polymers by condensation reaction
occurs between two functional groups

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7
Q

bonds of proteins, triglycerides, polysaccharides

A

proteins
- peptide linkage (amide) (CONH)
- formed between amine (NH2) and carboxyl (COOH)
triglycerides
- ester (COO)
- formed between hydroxyl (OH) and carboxyl (COOH)
polysaccharides
- glycosidic link (ether) (O)
- formed between 2 hydroxyls (OH)

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8
Q

protein structure

A

primary structure
- type, number, sequence of amino acids
- covalent bonding
secondary structure
- chains coils up due to hydrogen bonds between different parts of the chain
(alpha-helix and beta-pleated sheets both have hydrogen bonds between N-H and O=C)
tertiary structure
- working shape of protein
- bonds between side chains
- every bonding
quaternary structure
- multiple polypeptide chains
- fully working shape

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9
Q

triglycerides

A

fats and oils (lipids)

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10
Q

equation of triglycerides

A

1 glycerol + 3 carboxylic acids = 1 triglycerides + 3 waters
C3H5O3H3 + 3CnH2n+1COOH = CnH2n+1COOCH5 + 3H2O

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11
Q

types of fats

A
  • saturated fats
  • mono-unsaturated fats
  • poly-unsaturated fats
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12
Q

saturated fats

A
  • only c-c single bonds
  • unhealthy
  • general formula - CnH2n+1COOH
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13
Q

mono unsaturated fats

A
  • only one c-c double bond per fatty acid
  • healthy
  • CnH2n-1COOH
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14
Q

poly unsaturated fats

A
  • multiple c-c double bonds
  • minus 2 H for every double bond
  • omega denotes position of closest double bond to the end (functional group denotes start)
    linolenic acid - omega 3 fatty acid
    linoleic acid - omega 6 fatty acid
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15
Q

melting point

A

saturated fats have a higher melting point than unsaturated
- double bonds create kinks in chain
- prevent them from packing closely together and reduce strength of dispersion forces

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16
Q

hydrogenation

A

reducing number of double bonds in polyunsaturated fats increasing melting point
- fat + hydrogen and nickel catalyst (addition reaction)
trans- fatty acids
formed when hydrogenation id not complete and causes unsaturated trans configuration
more harmful

17
Q

essential and non-essential fatty acids

A

non-essential - can be converted into other fatty acids if needed in body
essential - need them for specific functions and cant be made another way
(linoleic, linolenic)

18
Q

carbohydrates

A

primary energy source
- monosaccharides (glucose, fructose)
- disaccharides (sucrose)
- polysaccharides (starch cellulose, glycogen)

19
Q

monosaccharides

A

CH2O
simplest sugars
OH makes it soluble

20
Q

disaccharides

A

formed through condensation reaction between hydroxyl groups on adjacent monosaccharides and forma a glycosidic link

21
Q

aspartame

A

significantly sweeter than sugar per g
less is needed

22
Q

polysaccharides

A

three types of polysaccharides
- starch
- cellulose
- glycogen

23
Q

starch

A
  • store energy in plants
  • made up of long alpha glucose chain
  • two forms (amylose (straight chain, amylopectin (branched chain))
    little branching making it slow to be hydrolysed (every20-24)
24
Q

cellulose

A
  • structural molecules in plant cells
  • make from alpha and beta glucose
  • cannot be digested (hydrolysed)
25
Q

glycogen

A
  • molecules animals use to store energy
  • made up of alpha glucose
  • more branched (every 7-11)
  • branches make it easier fro enzymes to hydrolyse ether linkage and release glucose for respiration, making energy more accessible
26
Q

vitamins

A
  • organic micronutrients
  • vital to normal functioning of animals metabolism
  • cannot be synthesised
  • water- soluble or fat soluble
27
Q

water soluble vitamins

A
  • depend on large number of hydroxyl groups present
  • vitamin C and B
  • excreted in urine if not needed
  • regular part of diet
28
Q

fat soluble vitamins

A
  • depend on dispersion forces to dissolve
  • vitamin A,D,E,K
  • build up in fatty tissue of body
  • hypervitaminosis

chem (17 decks)

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