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Trakesha's 4th Quarter > Chemistry Exam 5 > Flashcards

Chemistry Exam 5 Flashcards

1
Q

Another highly specialized type of proteins are the

A

enzymes

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2
Q

Enzymes function primarily as

A

organic catalysts

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3
Q

agents which may alter chemical reaction without itself begin permanently changed (used up)

A

catalysts

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4
Q

naming of enzymes

A

nomenclature

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5
Q

The compound or type of compound upon which an enzyme works

A

substrate

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6
Q

most enzymes are named by adding this suffix to the root name of the substrate

A

ase

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7
Q

catalysts the breakdown of its substrate urea

A

urease

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8
Q

two general classes of enzymes

A

proteases

lipases

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9
Q

enzymes which breakdown proteins

A

proteases

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10
Q

enzymes which breakdown lipids (fats & oils)

A

lipases

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11
Q

those enzymes catalyzing the decomposition of human remains are generally __________ and __________ in nature

A

proteolytic

hydrolytic

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12
Q

Splitting or tearing apart of compounds by the addition of water. 2nd definition: a chemical reaction between a salt and water which yields or produces an acid and base of equal strength

A

hydrolysis

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13
Q

The two distinct sources of putrefactive catalysts

A

saprophytic bacteria

lysosomes

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14
Q

organisms that obtain their food from dead organic matter

A

saprophytic bacteria

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15
Q

special structure in certain cells, upon death of a cell releases autolytic enzyme; a chemical defense against infection; present in tears

A

lysosomes - lysozyme – bactericidal

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16
Q

A unique characteristic of lysosomes (cells) are their ability to self-digest surrounding cellular substances. This self-cell digestion is referred to as

A

autolysis

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17
Q

carbohydrates are composed of

A

carbon, hydrogen, and oxygen

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18
Q

carbohydrates are structurally _________ and ______ derivatives of ___________

A

aldehyde
ketone
polyhydroxy alcohols

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19
Q

three important aspects of carbohydrates

A

1) Carbohydrates will have at least four (4) or more OH Groups since they are polyhydroxy alcohols.
2) If it was an aldehyde derivative you would find the carbohydrate on an end carbon.
3) If it was ketone derivative you would find the carbohydrate off a non-end carbon.

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20
Q

simple sugars which cannot be hydrolyzed into smaller carbohydrate molecules. They do not undergo hydrolysis

A

monosaccharides

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21
Q

simple sugars that contain 6 carbons

A

hexoses

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22
Q

these two simple sugars occur freely in nature

A

glucose and fructose

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23
Q

common name for glucose

A

blood sugar

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24
Q

what is the molecular formula for glucose

A

C6H12O6

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25
Q

simple sugar that is derived from an aldehyde; carbonyl group is attached to an end carbon

A

aldose

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26
Q

glucose is an (aldose/ketose)

A

aldose

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27
Q

a sugar derived from a ketone; carbonyl group is attached to non-end carbon

A

ketose

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28
Q

common name for fructose

A

fruit sugar

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29
Q

a monosaccharide with 3 carbons

A

triose

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30
Q

a monosaccharide with 4 carbons

A

tetrose

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31
Q

a monosaccharide with 5 carbons

A

pentose

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32
Q

a monosaccharide with 6 carbons

A

hexose

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33
Q

a monosaccharide with 7 carbons

A

heptose

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34
Q

are carbohydrates that can be hydrolyzed into two (2) monosaccharides. They are formed when 2 monosaccharides combine by splitting a molecule of water.

A

disaccharides

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35
Q

three major disaccharides

A

lactose
maltose
sucrose

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36
Q

a disaccharide: also called milk sugar; the basis for lactic acid in milk

A

lactose

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37
Q

a disaccharide: also called malt sugar or grain sugar; found in germinating grains

A

maltose

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38
Q

a disaccharide: also called table sugar, cane sugar, or beet sugar; from sugar canes and beets

A

sucrose

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39
Q

complex sugars; those carbohydrates which yield many (three or more) monosaccharides upon hydrolysis.

A

polysaccharides

40
Q

an example of a polysaccharide: potatoes& crackers

41
Q

an example of a polysaccharide: stored from of glucose

42
Q

an example of a polysaccharide: substance that termites can break down, but we can’t

43
Q

the breakdown of a compound into simpler units by addition of the components of water

A

hydrolysis

44
Q

do not undergo hydrolysis

A

monosaccharides

45
Q

upon hydrolysis form two monosaccharides

A

disaccharides

46
Q

are first hydrolyzed into two or more dissachrides then complete yield many monosaccharides

A

polysaccharides

47
Q

The process by which carbohydrates decompose by enzymes

A

fermentation

48
Q

starch in grains may be used as a source of

A

ethyl alcohol

49
Q

the bursting of sugar

A

saccharolysis

50
Q

the branch of chemistry that deals with compounds produced by living organisms

A

biochemistry

51
Q

are biochemical compounds of major importance; defined as - an organic compound containing carbon, hydrogen, oxygen, nitrogen, sulfur and sometimes phosphorus (P) and iron (Fe) and polymers of amino acids

52
Q

the decomposition of proteins

A

proteolysis

53
Q

compounds which contain two functional groups: the carboxyl group - COOH and the amino group - NH2. These are the building blocks of proteins

A

amino acids

54
Q

The simplest amino acid

55
Q

glycine is a member of what group

56
Q

all amino acids have both the _________ group and the ________ group; therefore, they too may act as acids and bases.

A

carboxyl

amino

57
Q

properties of amino acids

A

amphoteric

buffers

58
Q

the ability of a substance, such as an amino acid, to act as an acid or base.

A

amphoretic

59
Q

any compounds that protects a solution against changes in pH

60
Q

By definition, a protein is a chain of amino acids joined together by the

A

peptide linkage

61
Q

Glycine and alanine can be joined to each other by the elimination of one molecule of water to form a

62
Q

decomposition of proteins either in putrefaction or decay

A

Proteolysis

63
Q

The anaerobic decomposition of proteins brought about by the action of enzymes is called

A

putrefaction

64
Q

the decomposition of proteins by enzymes of aerobic bacteria

65
Q

Putrefaction involves three major chemical reactions:

A

hydrolysis
deamination
decarboxylation

66
Q

the final hydrolytic products of putrefaction

A

amino acids

67
Q

the absorption of the liquid portion of blood by the surrounding tissue following death

A

imbibition

68
Q

the removal of the amino group from the amino acid; formaldehyde reacts with ammonia to produce hexamathylene tetraamine (utrotopin)

A

deamination

69
Q

the removal of the carboxyl group from an amino acid to yield carbon dioxide water and an amine

A

decarboxylation

70
Q

The final decomposition products are:

A

1) Hydrocarbons
2) Organic acids
3) Amines (NH2) and ammonia (NH3)- functional group- amino
4) Carbon dioxide
5) Hydrogen sulfide - Sulfur

71
Q

function as the insulating layer of the body. The structural component in cell membranes and as storage as energy

72
Q

Lipids are commonly referred to as

A

fats and oils

73
Q

Properties of lipids:

A

1) Insoluble in water.
2) Soluble in organic solvents.
3) Have the same elements present as do sugars and carbohydrates (carbon, hydrogen, and oxygen). The insolubility of lipids distinguishes them from carbohydrates.

74
Q

Lipids are classified on the basis of

A

their hydrolysis products

75
Q

are products of hydrolysis which produces fatty acids and glycerol are those products of fats and oils. Compounds whose products of hydrolysis are fatty acids and alcohols

A

Simple lipids

76
Q

whether the lipids is a fat or oil depends on

A

its physical state

77
Q

a simple lipid; which at room temperature is solid or semi-solid. It contains a high percentage of saturated fatty acids

78
Q

a simple lipid; which at room temperature is solid or semi-solid. They are liquid and contain a high percentage of unsaturated fatty acids

79
Q

physical properties of simple lipids

A

solubility and emusification

80
Q
  • The act of mixing two insoluble liquids
A

emulsification

81
Q

the measure of how well two substances mix

A

solubility

82
Q

physical state of lipids

A

fats are solid at room temperature and oils are liquid at room temperature

83
Q

chemical changes of lipids

A

final products of hydrolysis

saponification (only associated with fats)

84
Q

A chemical property of lipids is when fatty acids or oils are boiled (soap making) - a reaction between a fatty acid and strong base which produces glycerol and salt of a fatty acid - (a soap). Although the products are technically salts, commonly they are referred to as soap.

A

saponification

85
Q

a white waxy material produced by saponification of body fat. If a body is buried in alkaline soil. It can be produced over a period of time; also known as grave wax

86
Q

lipids formed from combo of unsaturated and/or saturated fatty acids with high molecular weight alcohols, others than glycerol

87
Q

Examples of waxes: beeswax, carnuba, lanolin

A

beeswax, carnuba, lanolin

88
Q

A common name for any fat/oil

A

triglyceride

89
Q

are those products of hydrolysis which result in fatty acids, an alcohol and other compounds

A

compound lipids

90
Q

types of compound lipids

A

a. Glycolipids
b. Sphingolipids
c. Phosolipids

91
Q

various steroids such as cholesterol hormones

A

Miscellaneous lipids (Derived lipids)

92
Q

three types of miscellaneous lipids (derived lipids)

A

a. Terpenes- menthol, rubber
b. Steroids
c. Cholesterol

93
Q

high density lipoprotein 200 or less

A

HDL

good cholesterol

94
Q

low density lipoprotein 130 or above

A

LDL

bad cholesterol

95
Q

very low density lipoprotein

Trakesha's 4th Quarter (20 decks)

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