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Rene Chong > Chemistry parcial II > Flashcards

Chemistry parcial II Flashcards

1
Q

Acid dehydration of alcohol

A

Reactant: Alcohol

Catalyst: H2SO4 & 180º

Product: Alkene + H2O

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2
Q

Etherification of Alcohol

A

Reactant: 2 identical alcohols

Catalyst: H2SO4 & 140º

Product: Ether + H2O

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3
Q

Oxidation of Alcohol (primary)

A

Reactant: Primary alcohol + (O)

Catalyst: OX. & -2H

Product: Aldehyde + H2O

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4
Q

Oxidation of Alcohol (secondary)

A

Reactant: Secondary alcohol + (O)

Catalyst: OX. & -2H

Product: Ketone + H2O

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5
Q

Oxidation of Alcohol (tertiary)

A

Reactant: Tertiary alcohol + (O)

Catalyst: OX. & -2H

Product: NO REACTION

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6
Q

Aldehyde Oxidation

A

Reactant: Aldehyde

Catalyst: OX./+O

Product: Carboxylic Acid

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7
Q

Aldehyde Hydrogenation

A

Reactant: Aldehyde + H2

Catalyst: Pt

Product: Primary Alcohol

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8
Q

Ketone Oxidation

A

NO REACTION

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9
Q

Ketone Hydrogenation

A

Reactant: Ketone + H2

Catalyst: Pt

Product: Secondary Alcohol

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10
Q

Carboxylic Acid Reduction

A

Reactant: Carboxylic Acid

Catalyst: Red. & -O

Product: Aldehyde

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11
Q

Carboxylic Acid Amidation

A

Reactant: Carboxylic Acid + Amine

Catalyst: Heat

Product: amide + H2O

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12
Q

Carboxylic acid Esterification

A

Reactant: Carboxylic Acid + Alcohol

Catalyst: H+, Heat

Product: Ester + H2O

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13
Q

Ester Hydrolisis

A

Reactant: Ester + H2O

Catalyst: H+, heat

Product: Carboxylic Acid + Alcohol

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14
Q

Functions of Carbohydrates

A

Store Energy
Protect
Supply Carbon
Structural Elements

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15
Q

Basic unit of carbohydrates

A

Monosaccharides (simple sugars)

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16
Q

2 monosaccharides bonded

A

Disaccharides

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17
Q

Many saccharides bonded

A

Polysaccharides

18
Q

Properties of saccharides

A

Are Aldehydes or Ketones with OH

Extremely Soluble

Sweet

Solid

19
Q

3 Most important monosaccharides

A

Glucose
Galactose
Fructose

20
Q

Maltose

A

Glucose + Glucose

21
Q

Lactose

A

Glucose + Galactose

22
Q

Surcose

A

Glucose + Fructose

23
Q

Name of bonding between saccharides

A

Glycosidic linkage

24
Q

Starch

A

Amylose and amylopectin
Found in potatoes
Store glucose

25
Q

Glycogen

A

Densely branched glucose units

Store glucose in animals

26
Q

Cellulose

A

10,000 glucose units
Indigestible
Structural functions in plants

27
Q

Functions of lipids

A

Store energy
Protective wax coating
Insulate
Structural Components

28
Q

Fatty acid definition

A

Building blocks of saponifiable lipids
Carboxylic acid chains with 2 parts
Permit transport of lipids through blood and to cells

29
Q

Types of fatty acid

A

Saturated: only single bonds, solid, unhealthy
Monosaturated: Only one double bond, liquid, healthy
Polyunsaturated: Several double bonds, liquid, healthy af

30
Q

Triglyceride

A 
Saponifiable lipids
store energy
provide insulation
found in oil
triple esters of glycerol
31
Q

Wax

A

Saponifiable complex
Protective coating
Esters of alcohol and one fatty acid

32
Q

Phospholyceride

A

Saponifiable complex
Protect cells
Esters of alcohols, 2 fatty acids, phosphate aminoacid

33
Q

Steroid

A

Non saponiifable
4 rings
Bile
Cholesterol in cell membranes

34
Q

2 Types of triglycerides

A

Fats: Made of saturated fatty acids
Oils: Made of unsatured fatty acids

35
Q

Saponification

A

A reaction of salts in fatty acids which produces soap

36
Q

Functions of proteins

A 
Catalytic
Structural
Storage
Protection
Regulation
Transport
Movement
Nerve transmission
37
Q

Chemical bond between 2 aminoacids

A

Peptide bond

More than 50 aminoacids form a protein

38
Q

Primary protein structure

A

Linear sequence of aminoacids in a protein chain held by peptide bonds

39
Q

Secondary protein structure

A

Arrangement of a protein chain in one of 2 patterns (alpha helix or beta pleated) held in place between hydrogen bonds

40
Q

Tertiary protein structure

A

Tridimensional shape of a protein caused by cross links between chains

41
Q

Quaternary protein structure

A

Arrangement of polypeptide sub units to form a larger protein

Rene Chong (1 decks)

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