Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

bio 20 unit 1 > chapter 8 > Flashcards

chapter 8 Flashcards

You may prefer our related Brainscape-certified flashcards:
Biology 101 flashcards
1
Q

what are carbohydrates?

A

single sugars, end in ‘ose’, and made of C, H, O

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what is a monosaccharide?

A

single sugar unit made of all isomers of C6H12O6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what do galactose, maltose, glucose and fructose have in common?

A

all monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what is created by 2 monosaccharides joined?

A

disaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what disaccharide is made from the connection of glucose and fructose combining?

A

sucrose and water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what is combined to create lactose and water?

A

glucose and galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

what is combined with itself to create maltose and water?

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

what is dehydration synthesis?

A

when larger molecules are formed by the removal of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is starch’s function?

A

store energy within a plant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

what is hydrolysis?

A

the separation of larger molecules by the addition of water

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are polysaccharides?

A

carbohydrates composed of many single sugars

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what is glycogen?

A

chains of glucose in the liver that are broken down when energy is needed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what is cellulose’s function?

A

make up plant cell walls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what are lipids?

A

insoluble molecules that stores extra energy, protects organs, insulation, cell membrane, etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what are lipids made of?

A

fatty acids and glycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what are proteins made of?

A

amino acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what are carbohydrates made of?

A

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what is the temporary shape change of a protein called?

A

denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what is deamination?

A

the removal of nitrogen containing group on an amino acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

what is coagulation?

A

the permanent change of a protein shape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

what is the substance on which an enzyme acts?

A

substrates

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

what is the active site?

A

the area of an enzyme that combines with the substrate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

what is a coenzyme?

A

organic molecules from vitamins that assist enzymes catalyze the reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what is the inorganic enzyme that helps an enzyme bind with a substrate?

A

cofactors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

why does pH affect the reaction rate?

A

enzymes are only “active” at a certain pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what determines a molecules pH?

A

shape and molecular properties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

what is the pH of trypsin?

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

where is pepsin found?

A

the stomach (low pH)

28
Q

why does the substrate concentration change the reaction rate?

A

the greater the concentration of substrates, the more collisions there are, the higher the reaction rate

29
Q

how does the temperature affect reaction rate?

A

the higher the temperature the higher the reaction rate (only until 37 C)

30
Q

how does the concentration of competitive inhibitors change reaction rate?

A

because competitive inhibitors and substrates have similar shapes, if the inhibitors bind to the enzymes substrates can no longer bind (rate is lowered)

31
Q

what are the four components of the digestive system, in order?

A

ingestion, digestion, absorption, and egestion

32
Q

what is the intake of nutrients called?

A

ingestion

33
Q

what is digestion?

A

the break down of molecules

34
Q

what happens during absorption?

A

digested material is transported to cells

35
Q

what is the removal of waste from the body called?

A

egestion

36
Q

what is physical digestion?

A

the mechanical breakdown of food (chewing)

37
Q

what is chemical digestion?

A

certain enzymes to break down nutrients, such as carbohydrates, proteins, and fats, into smaller molecules (amylase, maltase, sucrase, lactase)

38
Q

what is peristalsis?

A

the movement of bolus (food) in the esophagus. wave like contractions of the smooth muscle

39
Q

which enzyme is used to BREAK DOWN proteins?

A

pepsin

40
Q

how is pepsinogen formed?

A

addition of HCl

41
Q

where is HCl found in the body?

A

the stomach

42
Q

what does HCl do in the stomach?

A

breaks down food into simple nutrients such as carbohydrates, fats and proteins and kills harmful substances

43
Q

where is trypsin found in the body

A

pancreas

44
Q

which enzyme helps DIGEST proteins? (long chains into polypeptides)

A

trypsin

45
Q

how is trypsin formed?

A

enterokinase converts trypsinogen into trypsin

46
Q

where is amylase formed?

A

the mouth/saliva

47
Q

which enzyme breaks down starch into maltase?

A

amylase

48
Q

which body part regulates the food entering the stomach? (also prevents acid from entering the esophagus)

A

the esophageal sphincter

49
Q

what are gland cells?

A

the stomach line that releases gastric juices

50
Q

what are gastric juices made up of?

A

pepsin, rennin, HCl, and mucus

51
Q

what is bile?

A

an alkaline fluid that helps with digestion

52
Q

where does bile come from and where is stored?

A

the pancreas, the gallbladder

53
Q

what is the scientific name for a ball of food?

A

bolus

54
Q

how is jaundice contracted?

A

obstruction of the bile duct. bile builds up in blood possibly destroying red blood cells

55
Q

how are gallstones formed?

A

high cholesterol causes bile salts to harden in the gallbladder

56
Q

what is cirrhosis?

A

severe scarring of the liver that can cause liver failure

57
Q

what causes cirrhosis?

A

alcoholism, hepatitis, etc.

58
Q

what are the four sphincters?

A

the lower esophageal sphincter, the pyloric sphincter, the ileocecal sphincter, internal anal sphincter

59
Q

what do bile salts do?

A

break down fat

60
Q

what does the liver do?

A

breaks down hemoglobin, stores vitamins, detoxify insoluble molecules, etc. (cleans the blood)

61
Q

what is an ulcer?

A

holes in the mucus layer of the stomach (usually)

62
Q

what is the largest part of the large intestine?

A

the colon

63
Q

what is the function of the colon?

A

the site where water is reabsorbed

64
Q

what is villi/microvilli?

A

the microscopic organisms that line the small intestine and increase surface area

65
Q

what is allosteric activity?

A

the change in an enzyme caused by the binding of a molecule

66
Q

what maintains equilibrium during enzyme activity?

A

feedback inhibition

67
Q

what is the activation of the last enzyme in a metabolic pathway?

A

precursor activity

bio 20 unit 1 (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions