Chapter 3 Flashcards
Carbohydrates
Simple and complex sugars
Immediate energy (Glucose)
Structural support
Monosaccharides
“one” “sugar”
Glucose (nutrient)
Disaccharides
“two” “sugars”
Glycosidic bond
Dehydration rxn.
(maltose, sucrose)
Polysaccharides
“many” “sugars”
All glucose
energy storage (alpha glu)
starch, glycogen
structural (beta glu)
cellulose, chitin
Lipids
Fats, all hydrophobic, mostly C-H, dehydration rxn., not long polymers
Triglycerides
Fats and oils
formed by 3 dehydration
Ester bond 1 Glycerol to 3 Fatty acids
Saturated fats
No double bond present, “saturated” with C-h
Animal source
“bad”
solid at room temp
Unsaturated fats
double bond(s) present
Fatty acid(s) in triglyceride
plant source
liquid at room temp
“good”
cis vs. trans fat
Hydrogenation
Cis USF -> saturated
Cis-USF -> trans USF
makes more shelf stable
Phospholipids
2 non-polar fatty acids (hydrophobic)
1 polar head (hydrophilic)
forms “bi-layer”
Fatty acids and membrane fluidity
USF -> “tails” looser
SF-> “tails” tighter
Steriods
Plasma membrane fluidity in animal cells, vertebrate sex hormones, converted to bile salts
Good and bad Cholesterol
High density lipoprotein (HDL)
Cholesterol chaperones
removes from blood and transports to liver
GOOD
Low density lipoprotein (LDL)
Cholesterol chaperones
keeps in blood
Deposits in vessels
BAD
Proteins
Chemically diverse and common in cells
many different structures and functions made of AA