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Bio 20 > Digestive System pt 1 > Flashcards

Digestive System pt 1 Flashcards

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Biology 101 flashcards
1
Q

Dehydration Synthesis

A

A Chemical reaction that assembles macromolecules where covalent bond is formed between 2 subunit molecules and water molecule is removed

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2
Q

Hydrolysis

A

A chemical reaction that disassembles macromolecules by adding water and breaking the covalent bond between two subunits

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3
Q

Assembling macromolecules is done by

A

dehydration synthesis chemical reaction

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4
Q

Disassembling macromolecules is done by

A

hydrolysis chemical reaction

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5
Q

What are nutrients

A

the substances that provide the raw materials required for cell metabolism and growth

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6
Q

3 major groups of nutrients

A

Carbohydrates ( sugars and carbs) lipids(fats) and proteins

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7
Q

chemicals of life are

A

vitamins and minerals
nucleic acid

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8
Q

What do vitamins and minerals do as chemicals of life

A

help in chemical reactions

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9
Q

what dose nucleic acid do as chemical of life

A

Make up DNA : the genetic material that directs cell activity

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10
Q

whats nucleic acid made up of

A

composed of sugar phosphate and nitrogen bases

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11
Q

Carbohydrates

A

Fast source of energy
Body dosent make , it gets it from diet
Contains Carbon hydrogen and oxygen
1:2:1 proportion C6H12O6
two categories: simple and complex sugars

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12
Q

what helps you identify sugars

A

-ose suffix

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13
Q

Common Carbohydrates

A

Glucose (blood sugar)
Fructose ( plant sugar in fruits)
Deoxyribose(sugar component in DNA)
Cellulose (cell wall component)

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14
Q

Carbohydrates simple sugars monosaccharides are

A

single sugar unit
all have same molecular formula C6H12O6 but structural arrangements differ

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15
Q

Carbohydrates simple sugar Monosaccharides ex

A

glucose fructose galactose

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16
Q

Carbohydrates simple sugars Disaccharides

A

two simple sugar units

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17
Q

Carbohydrates simple sugar’s disaccharides ex

A

Sucrose,Maltose and Lactose

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18
Q

Carbohydrates complex sugars are

A

polysaccharide meaning many linked simple sugars

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19
Q

polysaccharide

A

many linked simple sugars

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20
Q

Carbohydrates complex sugar’s polysaccharide ex

A

starch glycogen and cellulose

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21
Q

Lipids (fats ) are

A

Insoluble in water (non polar)
store 2.25x more energy per gran than any other molecule
component of cell membrane as cushion organs : carriers for vitamins A D E K ; raw material for synthesis of hormones; insulates against cold
composed of 2 structural units combined by dehydration synthesis
1 glycerol
3 fatty acids

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22
Q

Triglycerides

A

a lipid composed of one glycerol and three fatty acids

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23
Q

Lipids: Fats

A

triglycerides solid at room temp
single bond carbon atoms stable hard to break down
Saturated Fats ( you cant put anymore)
eg. animal fats like butter

24
Q

Lipids:Oils

A

Triglycerides that are liquid at room temperature
Double bonds between carbon atoms (reactive and easily broken)
unsaturated fats
eg plsnt fats and olive oil

25
Q

saturated fats

A

Lipids Fats single bond stable
ex animal fats butter

26
Q

Unsaturated fats

A

Lipids oils double bond unstable easily broken
eg plant fats n olive oil

27
Q

Lipids :Phospholipids

A

Phosphate group glycerol backbone of molecule
hydrophilic head hydrophobic tail
soluble in water
component of cell membrane

28
Q

Proteins are predominant part of

A

muscles, skin , nerves, hair , organelles, antibodies, enzymes, provide energy for tissue although not main function

29
Q

proteins are composed of

A

building blocks called amino acids
which are made of amino group (NH2), Carboxyl group (COOH) and R groups

30
Q

what determines the type of protein

A

the order and number of aa

31
Q

what are sequences of aa determined by

A

genes

32
Q

two types of aa needed to make muscles

A

8 essential aa obtained from food
the body makes the rest of as needed for proteins

33
Q

what happens if u lack essential aa

A

protein deficiency and disease

34
Q

how are aa joined together

A

a water molecule is removed dehydration synthesis

35
Q

what are chains of aa called

A

polypeptides

36
Q

peptide bond

A

covalent bond formed between carboxyl group of one aa and the amino group of another aa

37
Q

Denaturation

A

Physical or chemical factors that disrupt bonds cause change in the shape of the protein
protein will assume new shape and result in change of physical properties and biological activity of the protein
Can be reversed and once factor is removed assume original shape

38
Q

which process is reversible and changes proteins shape temporally

A

denaturation

39
Q

Coagulation

A

permanent change in protein shape
ex. boiling an egg
proteins in egg have coagulated and no matter how muchbit cools it cannot be reversed

40
Q

Denaturation causes example

A

change in pH exposure to access heat or radiation

41
Q

examples of types of carbohydrates

A

Simple sugars:monosaccharides: 1 unit of simple sugar , disaccharides: 2 units of simple sugar sucrose maltose lactose

Complex sugars: Polysaccharides: many simple sugar units linked together , starch glycogen cellulose

42
Q

what are excess carbohydrates stored as in animals n plants

A

excess carbohydrates are converted and stored as glycogen in animals and starch in plants

43
Q

cellulose

A

polysaccharide component of plant cell wall

44
Q

starch

A

energy storage in plants

45
Q

glycogen

A

energy storage in animals

46
Q

general chem formula for carbohydrate

A

C6H12O6

47
Q

The triglycerides in fat lipids and oil lipids are in what state at room temp

A

Fat solid
Oils liquid

48
Q

What are lipids important functions

A

energy storage molecules, form cell membrane , steroids called estrogen n testosterone

49
Q

which test is used to identify simple carbs and what is the result

A

Benedict solution , orange/green

50
Q

what test is used to identify complex carbs and whats the results

A

Iodine , black

51
Q

what test is used to identify lipids and whats the result

A

brown paper, translucent

52
Q

what test is used to identify proteins and whats the result

A

biuret agent , violet / pink

53
Q

control variable

A

what stays the same

54
Q

manipulated variable

A

what is changed or unknown

55
Q

responding variable

A

whats counted or measured for the test

56
Q

are saturated or unsaturated lipids better

A

unsaturated

Bio 20 (21 decks)

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