d1 quiz - biochemistry and digestion Flashcards
what are carbohydrates
1 carbon, 2 hydrogen and 1 oxyegn at least
main source of energy for the body
we can’t syntheize carbs so we obtain them from other sources
what are monosccharides
aka reducing sugars
signle sugar unit cointaining 3-8 carbons
switch between chain and cyclic forms
what are isomers
carbs with the same chem formula but arranged different ways
what are disaccharides
also type of reducing sugar
- contains 2 sugar units and more then 7 carbons
- formed by linking together of monosaccarides through dehydration syntheisis
- to break disaccharides into monosaccarides the opposite occors; hydrolysis which breaks apart the ether bond of the disaccharide
what is dehydration synthesis
involves the loss of hydroxide ion from one monomer and loss of hydrogen ion from another monomer to form a bond between the signle sugar units
(loss of water)
what are polysaccharides
complex carbohydrates with many simple sugars linked together
more diffucult for our bodies to break down
offer little energy as a result but good source of fibre
plants store in numerous ways
ex: startch and cellulose (makes up plant cell wall)
what are lipids and what are their functions
non polar molecules that repel water and have waxy or oily consistencey
fatty acid chains (hydrocarbon + carboxyl group) are lipid building blocks
- required to store energy provided by cells
- main component of cell membrane
- act as carriers for vitamins
-play role in synthesis of hormones
what are saturated fats
- bad fats
- consist of only signle bonds leading to rectangular shape which allows chains to pack together easily
soilds at room temp, hard to break down
what are unsaturated fats
- good fats
- at least one double bond in carbon chain leading to “kinked shape”
- means chains cannot be easily packed together
- tend to be liquid at room temp so are easy to break down
what is hydrogenation
converts unsaturated fats into saturated fats
breaking down of double bonds and addition of (H2)
what are triglycerides and diff between soild and liquid
formed by union of gylcerol ( 3-carbon lipid) and three fatty acids through dehyrdation syntheis
-soils: called fats and tend to be saturated and derived from animals
- lipids : called oils unsaturated and derived from plants
- act as stored energy for cells and relaseased into bloodstream in between meals
what are phospholipids
similar in structure to triglycerides but one fatty acid tail has been replaced by phosphate group
- contains both hydrophobic and hydrophillic ends meaning these lipids are polar
what is cholesterol (good and bad)
based on carbon ring structure, produced in liver
maintains cell membrane fludity and makes hormones such as testosterone and estrogen
- maintain cell membrane fludity and makes hormones such as testosterone and estrogen
- Bad (LDL) leads to plaque buildup in arteries
-Good(HDL) carries low density cholesterol back into liver
trans fats
chemically altered unsaturated fatty acids that increase LDL (bad cholesterol)
- formed through hydrogenation
what are ptoteins and functions
- made of amino acids
- controlls celluar functions and genetic opperations
- building reparing and maintence of all structure ex collagen and keration
- supplies energy but not main source
what is amino acid structure
central carbon bonded to hydrogen atom and amino acid group cointains nitrogen, carboxyl group and r group
r group determines what kind of protein it is
how do amino acids bond together
carbon ends bonds with nitrogen end
creating petide bond through dehyrdation synthesis
many bonded together refers as polypeptic chain
describe the protein structure
1) Primary structure: sequence of amino acids in protein
2) Secondary structure: way long strands of amino acid coil themslves Helix- telphone cord B-sheet folded like paper fan
3) Tertiary structure: once protein is coiled in will fold in on itself (3D) function of protein is dependent on this structure
4) Quaternary structure: complex of 2 or more poly peptide chains
what is denaturation
physical or chem factors distrupting bonds causing changes in shape
exposure to heat, radiation or changes in pH can alter protien shape
if the factors are removed protein can return to its original shape
what is Congulation
bonds holding protien together that are disrupted permanetly
what are nucleic acids
nitrgoen is in rings which is composed of funtional units called nucleotides
each is composed of 5-carbon sugar unit, phosphate molecule and nitrogen base
- can be double starned DNA or single started RNA
what are catalysts
substane controlling the spped of chemical reactions ( normally speeding them up)
what are enzymes
special protien catalysts premitting chem reactions to occor in the body at relativeky low temps which is done by reducing actvation energy of reaction
- provide alternative pathways for chem reactions and allow them to occor more efficently
- have -ase at the end of them
- found at fixed posotions on membrane of organelle such as mitochondria or ER
what are substrates
molecules enzymes work on
combine with enzymes at it activation sight
what are the two ways enzymes combine with substrates
1) Lock and key –> temporaily joining of the enzymes with the substrate
enzyme is lock which requires specifc enzyme molecule key
2) Induced fit —> Actual shape of active sight is altered slightly, when substrate molecules are trapped making the fit even tighter
what are cofactors
non protien inorganic molecules ex naturally occoring compounds such as oxygen, water carbon dioxide that are not produced by living things
* helps enzymes combine with substrate molecules *
what are coenzymes
organic molecules (large complex, cointaing carbon) often produced by liviing things
* helps enzymes combine with substrate molecules *
how does temp affect enzyme reaction
as increase in temp means increase in energy within a chem system therefore enzyme activity also increase
- beyond 37 dgrees celcius protiens start to denature (typically forming percipitate) so enzyme activity decreases
