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LPC 2018 Chemistry > Chemistry Ch 15 > Flashcards

Chemistry Ch 15 Flashcards

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1
Q

What is the Red Part?

A

A Carboxyl group

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2
Q

What is the blue part

A

An Amino group

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3
Q

What are the other components?

A

R = Side Chain

H = Hydrogen atom

Central Carbon atom

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4
Q

How many amino acids are in human proteins?

A

There are 20 different amino acids found in human proteins.

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5
Q

What are essential amino acids?

A

Essential amino acids must be provided directly through the proteins in the diet, as human cells cannot produce them.

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6
Q

What are non-essential ammo acids?

A

Non-essential ammo acids can be manufactured in the body from other dietary components.

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7
Q

What form is the side chain?

A

The R group, also known as the side chain, may be :

  • a non-polar group of atoms
  • a group of atoms that includes a polar functional group.

The R group may also exhibit acid-base properties.

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8
Q

Where are Zwitterions found?

A

Zwitterions are present in crystalline salts of amino acids and also in amino acid solutions of intermediate pH.

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9
Q

What forms do amino acids take in solution?

A

An amino acid

  • In low pH the amino acid is present in cationic form
  • In low pH the amino acid is present in anionic form.
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10
Q

What is the name of the polymer formed from amino acids?

A

Peptide

2 is a dipeptide

>3 is a polypeptide

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11
Q

How do amino acids join?

A

The carboxyl group and amino group of two 2-amino acids can take part in a condensation reaction that links them through a peptide group.

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12
Q

What type of reaction joins amino acids?

A

Water is also produced as a by-product making this reaction an example of a condensation polymerisation reaction

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13
Q

Draw the reaction between 2 amino acids

A
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14
Q

How are proteins made?

A

In a series of condensation reactions, several amino acids combine to produce a polypeptide. Proteins are large polypeptide chains containing approximately 50 or more amino acids.

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15
Q

How are different proteins made?

A

There are 20 different 2-amino acids from which tens of thousands of different protein molecules are synthesised by cells.

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16
Q

What distinguishes proteins?

A

Each protein has a unique structure and function in the organism.

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17
Q

How are proteins analysed?

A

The complex structure of these large molecules is often considered in distinct levels. The primary and secondary levels are:

  • Sequence of amino acids
  • Shape of the polypeptide
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18
Q

What bonds are involved in the sequence?

A

Only covalent bonds are responsible for joining the monomer units together in the polymer. Monomers are linked by -CONH- groups, known as peptide links in proteins

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19
Q

What are the major shapes of proteins?

A

The common shapes are either

  • twisted into an α-helix
  • bent back on itself to produce regions of ß-pleated sheets
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20
Q

What bonds are involved in the shape?

A

Hydrogen bonding between -NH and -C=0 bonds in peptide links introduces a secondary structure to protein molecules, producing regions of a-helices or pleated sheets.

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21
Q

What does an α-helix look like?

A
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22
Q

What does a ß-pleated-sheet look like?

A
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23
Q

What are the 4 types of structure affecting proteins?

A

The four levels used are:

  1. Sequence of amino acids
  2. Shape of polypeptide (helix or pleated sheet)
  3. Three dimensional shape
  4. Peptide chain composition
24
Q

What bonds control the 3D shape of a protein?

4 types

A
  • Hydrogen bonding can occur between polar functional groups in side chains, such as -OH and -C=0.
  • Only dispersion forces are present between two non-polar R groups such as -CH(CH₃)₂.
  • Cysteine’s R groups are able to form a covalent link, known as a disulfide bridge.
  • Charged R groups are attracted by ionic interactions.
25
Q

What bonds control the peptide chain composition of a protein?

A

Dispersion forces between nonpolar R groups are the major reason for the attraction between adiacent parts of the chains. Dipole-dipole attractions, hydrogen bonds, ionic interactions and disulfide bonds involving R groups may also occur.

26
Q

List the key types of bonds producing the 3D shape of proteins.

5 types

A

Many bond types produce the three-dimensional shape of proteins:

  • dispersion forces
  • dipole-dipole attractions
  • hydrogen bonds
  • covalent bonds in disulfide bridges
  • ionic interactions.
27
Q

What are fats and oils composed of?

A

Fats and oils are composed of molecules called triglycerides.

28
Q

What is the role of Triglycerides?

3 points

A

Triglycerides have a number of important roles in the human body, including :

  • energy storage
  • insulation
  • a source of fatty acids from which other important compounds are produced.
29
Q

How are triglycerides formed?

A

Triglycerides are formed in a condensation reaction between glycerol and fatty acids.

Three ester links are formed in the condensation reaction between a glycerol molecule and three fatty acids to form a triglyceride molecule.

30
Q

What are fatty acids?

A

Fatty acids are carboxylic acids with a long hydrocarbon chain.

31
Q

What are saturated fatty acids?

A

Saturated fatty acids have only carbon-carbon single bonds.

32
Q

What are unsaturated fatty acids?

A

Unsaturated fatty acids have one or more carbon- carbon double bonds.

33
Q

What are omega-3 fatty acids?

A

Unsaturated fatty acids with a double bond on the third last carbon atom in the hydrocarbon chain are classified as omega-3 fatty acids

34
Q

What are omega-6 fatty acids?

A

Unsaturated fatty acids with a double bond on the sixth last carbon atom are classified as omega-6 fatty acids.

35
Q

What are the most significant intermodular forces between triglyceride molecules?

A

The most significant intermodular forces between triglyceride molecules or fatty acid molecules are dispersion forces.

36
Q

What determines the melting point of saturated fatty acids?

A

Saturated fatty acids pack together more closely and can form stronger intermolecular bonds than unsaturated fatty acids.

Saturated fatty acids, therefore, have higher melting points and are more likely to be solids at room temperature.

37
Q

Where are unsaturated triglycerides found?

A

In a similar way. unsaturated triglycerides, which are common in vegetable oils, have lower melting points than the saturated triglycerides common in animal fats.

38
Q

What are the essential fatty acids?

A

The essential fatty acids are:

  • linoleic acid
  • Iinolenic acid
  • arachidomc acid

They must be included in the diet as they cannot be manufactured by humans from other organic compounds via biochemical pathways.

39
Q

What are carbohydrates made from?

A

Carbohydrates are made from the elements carbon, hydrogen and oxygen and usually have the formula Cx(H2O)y where x and y are whole numbers.

40
Q

What is the main role of carbohydrates?

A

The main role of carbohydrates is as a source of energy for living things. Energy from the sun is transformed to chemical potential energy in carbohydrates.

41
Q

What are the smallest carbohydrates?

A

The smallest carbohydrates are monosaccharides.

42
Q

What is glucose?

A

Glucose is an important monosaccharide. It is synthesised in plants through the process of photosynthesis.

43
Q

What is the solubility of monosaccharides?

Also explain why.

A

Monosaccharides are highly soluble in water as they contain several polar hydroxyl groups, allowing them to form hydrogen bonds with water molecules.

44
Q

What are disaccharides?

A

Disaccharides are formed from condensation reactions between two monosaccharide molecules. The links formed between monosaccharides are known as ether or glycosidic links.

45
Q

How are monosaccharides and disaccharides refered to?

A

Monosaccharides and disaccharides are often referred to as sugars because of their sweet taste.

46
Q

What is aspartame?

A

Aspartame is an example of an artificial sweetener. The energy content of aspartame is almost the same as that of sugar but aspartame is used in lower proportions because of its greater sweetness. Many ‘diet’ or ‘light’ products contain aspartame.

47
Q

What are polysaccharides?

A

Glucose can undergo condensation reactions to form a range of important polymers known as polysaccharides. The polysaccharides have different properties owing to the different orientations of the hydroxyl groups on the glucose units and the extent of branching in the polymer chain.

48
Q

What are 3 key polysaccharides?

A
  1. Cellulose is a structural material in plants
  2. Starch is an energy storage material in plants
  3. Glycogen is an energy storage material in animals
49
Q

What are the 3 important Monosaccharides?

A
  • Glucose (Fruit Juices)
  • Fructose (Fruit Juices, honey)
  • Galactose (Not found naturally in its free form)

Galactose is found as a component of more complex sugars.

50
Q

What are the 3 important Disaccharides?

A

Maltose (glucose + glucose) - Geminating grain

Sucrose (glucose + fructose) - Sugar cane, sugar beet

Lactose (glucose + galactose) - Milk

51
Q

What are vitamins?

A

Vitamins are organic compounds that are required in the diet for the body to function properly and to prevent specific diseases.

Vitamins do not share a common molecular structure.

52
Q

How are vitamins classified?

A

Vitamins are classified as:

  • water soluble
  • fat soluble
53
Q

What makes a vitamin water soluble?

Also

  • Can they be stored?
  • Example
A

Vitamins are water soluble if their molecules contain several functional groups that can form hydrogen bonds with water.

Water-soluble vitamins are not stored in the body.

Vitamin C is a water-soluble vitamin.

54
Q

Why are fat-soluble vitamins insoluble in water?

Also

  • Can they be stored?
  • Example
A

Fat-soluble vitamins are insoluble in water because a large proportion of their molecules are non-polar.

They can be stored in fatty tissue in the body for long periods of time, where they form dispersion forces with the lipids in fatty tissue.

Vitamin D is a fat-soluble vitamin.

55
Q

List 3 diseases from vitamin deficiency

A

Deficiencies in vitamins lead to diseases or conditions such as

  • Scurvy
  • Dermatitis
  • Beriberi.

LPC 2018 Chemistry (4 decks)

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