Chapter 5 Carbs, Lipids, Protein Flashcards

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1
Q

Monomers

A

The smaller subunits that serve as building blocks

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2
Q

Polymers

A

The long molecules consisting of many similar or identical building blocks (starch)

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3
Q

Dehydration Synthesis

A

Removal of water to form polymers

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4
Q

Hydrolysis

A

Addition of water to break up a polymer

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5
Q

What do carbs do for the body?

A

They are an important energy source for cells

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6
Q

Monosaccharides

A

Monomers for sugars (same number of C & O, double H)

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7
Q

Disaccharides

A

2 sugars linked by glycosidic covalent bond (Lactose, Sucrose)

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8
Q

Polysaccharide

A

many sugars (100’s-1000’s) linked by glycosidic bonds

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9
Q

What are the types of glycosidic bonds?

A

Alpha & Beta

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10
Q

What are glycosidic bonds?

A

They are covalent and polar bonds that occur between sugars

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11
Q

Where can glycosidic bonds form?

A

B/tw any two hydroxyl groups

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12
Q

How do plants store sugar?

A

As starch

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13
Q

What is starch?

A

A Storage polysaccharide in plants

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14
Q

What are starches composed of ?

A

a-glucose monomers

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15
Q

What is glyogen?

A

A Storage polysaccharide for animals

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16
Q

How do animals store sugar

A

as glycogen

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17
Q

What is glycogen?

A

A Storage polysaccharide for animals

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18
Q

Where is glycogen stored?

A

Liver and muscle cells

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19
Q

How can glycogen be used for energy?

A

By breaking it down to glucose monomers

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20
Q

When is glycogen released?

A

When there is low-blood sugar

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21
Q

What is glycogen made of

A

a-glucose

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22
Q

What is cellulose?

A

A structural polysaccharide in plants

23
Q

What does cellulose do for plants?

A

forms a protective layer around plant cells called cell wall

24
Q

How can herbivores digest cellulose?

A

having a symbiotic relationship w/ microbes & bacteria in digestive system

25
Q

What is cellulose composed of ?

A

B-glucose

26
Q

What is chitins?

A

Structural polysaccharides in Fungi and Animals

27
Q

Where is chitins located?

A

Cells Walls of fungi and exoskeletons of insects & crustaceans

28
Q

What are lipids?

A

large macromolecules that don’t form true polymers & hydrophobic

29
Q

What are the 4 types of lipids

A

Phosholipids, fats , steriods, waxes

30
Q

What are the types of fats

A

Saturated, Unsaturated, and Trans Fat

31
Q

What is the difference between saturated and unsaturated fats

A

Unsaturated fat has a double C bond

32
Q

What does the double C bond do to unsaturated fats

A

It gives it more space/energy, so it becomes liquid at room temp. instead of solid like saturated

33
Q

What is the basic structure of a fat

A

1 glycerol, 3 carboxly groups, and 3 fatty acids

34
Q

How do the glycerol and fatty acid connect

A

Dehydration synthesis

35
Q

Are most animal fats saturated or unsaturated ?

A

Saturated

36
Q

Are plant and fish fats usually saturated or unsaturated ?

A

Unsaturated

37
Q

What are trans fats?

A

hydrogenated unsaturated fat, converted from original

38
Q

What are made up of phospholipids?

A

Cell Membrane

39
Q

Amphipathic

A

having both polar and nonpolar parts

40
Q

What parts of phospholipids are polar & nonpolar

A

Tail: Nonpolar
End: Polar

41
Q

What parts of phospholipids are polar & nonpolar

A

Tail: Nonpolar
End: Polar

42
Q

How are steroids characterized?

A

a carbon skeleton consisting of 4 carbon rings, 3 rings & house

43
Q

How is cholesterol an important steroid?

A

it a big component in animal cell membranes

44
Q

What do waxes do?

A

Waxes are lipids that prevent water loss in fruit & provides a protective barrier for organisims

45
Q

List the types of proteins

A

enzymes, trasports, storage, contractile, protection/defense, hormones, structural, and toxins

46
Q

What are proteins?

A

polymers of amino acid monomers

47
Q

what is the purpose of a protein?

A

To break down starch bonds to get the energy starch provides

48
Q

How many amino acids are there

A

20

49
Q

How are amino acids connected?

A

peptide bonds

50
Q

What do amino acids consists of ?

A

A centralized C, and R-group, Carboxyl group, and Amino group

51
Q

Types of protein shapes

A

linear, “saddle, donut, and globular shape

52
Q

Denaturation

A

loss of 3D shape

53
Q

Levels of Proteins

A

Primary: unique sequence of amino acid due to genetic info

Secondary: result H-bonding within chain, Coils & Folds, Alpha Helix & Pleated Shets due to H-bonding

Tertiary: the overall shape of a protein

Quartenary: the overall protein structure resulting from connectiond w/ several protein units

54
Q

What can cause denaturation?

A

Change in pH & Temp.