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Chem > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

Define Biochemistry

A

study of chemicals and chemical processes which make up our bodies

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2
Q

Define carbohydrates

A

organic compounds made up of carbon, hydrogen, and oxygen atoms

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3
Q

Define saccharide

A

means the same thing as carbohydrates

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4
Q

Define monosaccharide

A

“mono” means one - often use the word “sugar” for monosaccharides

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5
Q

Define Disaccharide

A

a type of carbohydrate that consists of two monosaccharide units (simple sugars) linked together by a glycosidic bond

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6
Q

Define Polysaccharide

A

complex carbohydrate composed of long chains of monosaccharide units (simple sugars) that are linked together by glycosidic bonds. Polysaccharides can contain hundreds or thousands of monosaccharide units and can be either branched or unbranched in structure. They serve as energy storage or structural materials in living organisms.

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7
Q

-ose for carbohydrates meaning

A

used in chemistry to indicate a compound is a carbohydrate, particularly a sugar. It typically refers to sugars (monosaccharides, disaccharides, or other saccharides) or substances derived from sugars.

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8
Q

Recognize and draw the structure of glucose

A
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9
Q

Recognize the structure of fructose

A
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10
Q

State the common sources of glucose and fructose in nature.

A

Glucose (also known as “blood sugar”): grapes, figs, and dates
Fructose (also known as “fruit sugar”): high fructose corn syrup

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11
Q

State the difference in how glucose produces energy in the body, in plenty of oxygen and under strenuous exercise when not enough oxygen.

A

Glucose is converted to lactic acid (muscles burning) when strenuous or oxidized to carbon dioxide and water when not too strenuous.

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12
Q

Explain how excess glucose is stored in the body.

A

If it is not used, it is stored in the body through:
1. Glycogen: short term storage
2. Triglyceride: long term storage (fat)

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13
Q

Explain how we taste sweet.

A

Molecules taste sweet when they fit into and bind to a specific type of submicroscopic receptor site in the taste buds

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14
Q

Relate how all sugars and sweeteners are related to the sweetness of table sugar (sucrose.)

A

Sugars have the same binding property

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15
Q

Explain the similarities and differences between (type 1), (type 2) and gestational diabetes

A

Type 1: insulin-dependent
Type 2: non-insulin dependent
Gestational: Pregnancy (temporary)

in type 1, levels of insulin in the blood are too low.
in type 2, body makes insulin but the cells themselves cannot properly utilize the insulin property.

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16
Q

Explain what disaccharides are and how they are formed.

A

Linked by condensation reaction (called dehydration) - Di means two monosaccharides linked together.

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17
Q

State the common sources of sucrose.

A

Sugar cane and sugar beet plants

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18
Q

sucrose is formed by

A

A linkage formed by the condensation reaction between glucose and fructose.

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19
Q

Recognize the structure of sucrose.

A
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20
Q

Define hydrolysis and how it is used to convert a disaccharide to its two monosaccharides

A

Hydrolysis means to use water to split apart - sucrose is broken down into glucose & fructose when gone through hydrolysis.

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21
Q

State the common source of lactose

A

milk

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22
Q

Explain the process of digestion of lactose and what occurs if a person is lactose intolerant.

A
  • Lactose cannot be absorbed into the small intestines unless hydrolyzed back into glucose and galactose by the enzyme lactase
  • this enzyme is missing in many adults and some babies (mutation)
  • bacteria in the intestine uses lactose and converts it to CO2 and lactic acid which causes bloating and diarrhea.
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23
Q

Lactose if formed by

A

the condensation reaction between glucose and galactose

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24
Q

Define polysaccharides/complex carbohydrates

A
  • Means many saccharides linked together
  • plants can convert CO2 and H2O into monosaccharides (mainly glucose)
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25
Q

State the common source of polysaccharides.

A

Starch

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26
Q

Is this an alpha or beta linkage?

A

Alpha

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27
Q

Is this an alpha or beta linkage?

A

Beta

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28
Q

Starch digestibility, where it comes from, etc.

A
  • the polysaccharide starch is the major food reserve found in plants
  • crops high in starch are corn (70%), rice (80%), potatoes, wheat, oats, rye, etc.
  • unripened fruit is high in starch which is hydrolyzed sugar as the fruit ripens and becomes sweet
  • can be digested and glucose can be used.
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29
Q

In our digestive systems, starch is

A

depolymerized back into monomers, glucose molecules.

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30
Q

fibers digestibility

A
  • cannot digest (cellulose) in this form, so it has no calories
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31
Q

Is this an alpha or beta glucose?

A

Alpha

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32
Q

Is this an alpha or beta glucose?

A

Beta

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33
Q

Explain the difference between starch and fiber in terms of molecular structure and the linkage between glucose molecules

A
  • starch is an alpha linkage; Starch is a carbohydrate made up of long chains of glucose molecules. It is composed of two types of molecules
  • fiber is a beta linkage; Fiber is also a polysaccharide, but it is primarily made up of cellulose, hemicellulose, pectin, and other non-starch polysaccharides. The glucose units in fiber are arranged differently from starch.
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34
Q

Two types of starch and structural differences

A
  • Amylose (20%): Chain of glucose molecules
  • amylopectin (80%): chain of glucose molecules with branches
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35
Q

Why is dietary fiber so important?

A
  • bulk dietary fiber promotes rapid passage of solid wastes through digestive system and protects against colon cancer
  • fiber rich foods include bran, skins, and the fibrous parts of fruits and veggies
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36
Q

Define glycogen

A
  • highly branch polymer of glucose
  • used to store excess glucose
  • short term storage
  • stored in the liver and muscles where it can be used quickly hydrolysis breaks down to glucose
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37
Q

Use of glycogen by the body

A
  • weight loss observed during the first several days of a low carbohydrate diet can be accounted for by glycogen depletion
  • glycogen requires water to break it apart - cause a lot of water weight to be lost
38
Q

Relate the difference in calories between carbohydrates and fats and how this explain why fats are a more efficient way to store excess energy.

A
  • fats are less oxidized than glycogen so more energy can be obtained when they are burned
  • one gram of fat contains about 9 calories of energy
  • one gram of carbs contain about 4 calories of energy
39
Q

Define fatty acids

A

a carboxylic acid with a long chain of carbon atoms that can be saturated or unsaturated

40
Q

Longer hydrocarbon means higher or lower fatty acid melting point

A

higher

41
Q

Saturated fatty acids contain no

A

Double bonds - diet high in these acids can lead to excess cholesterol production

42
Q

A higher degree of unsaturation in a fatty acid leads to a higher or lower melting point

A

lower

43
Q

when a fatty acid contains single double bond, it is called

A

a monounsaturated fatty acid

44
Q

when a fatty acid contains more than one double bond it is called

A

polyunsaturated

45
Q

Construct a triglyceride from glycerol and three fatty acids.

A
46
Q

Define fats and oils.

A

fats (solids) come from animals and oils (liquids) come from plants
- no double bonds: solid
- double bonds: liquid

47
Q

Animal fats are richer in

A

Saturated fatty acids

48
Q

Animal fats have higher or lower melting points than unsaturated fatty acids found in plant oils

A

higher

49
Q

The presence of double bond prevents fatty acid chains from _______ which makes it more difficult for a ____ to form

A

packing tightly together, solid

50
Q

Common fats and oils

A

canola oil, safflower oil, sunflower oil, corn oil, olive oil, soybean oil, peanut oil, cottonseed oil, lard, palm oil, beef tallow, coconut oil

51
Q

fats are healthier when they have less

A

saturated fat

52
Q

Recognize an omega-3 fatty acid

A

the 3rd carbon away from the COOH should be a double bond

53
Q

omega-3 fatty acid source and advantage

A
  • fish oils
  • these are healthy fats; may serve to reduce heart disease
  • some eggs are now produced enriched in omega-3 fatty acids
54
Q

Explain the role of bile in ones digestive system.

A

bile from the gall bladder acts as an emulsifying agent and breaks the fat up into small droplets

55
Q

Because fats and oils are not water soluble, they must be ____ before they can be absorbed by the intestines

A

emulsified

56
Q

enzymes in the liver and intestinal cells break up the fats into mixtures of

A

glycerol and fatty acids

57
Q

Hydrogenation process

A

some of the double bonds are reduced back to single bonds - to make them more convenient (margarine and crisco)

58
Q

trans fat vs cis fat structure

A
59
Q

trans fats have been linked to

A

health issues

60
Q

when vegetable oils are hydrogenated, only ____ of the _____ are reduced.

A

some, double bonds

61
Q

Common places proteins are found in living organisms

A
  • hair
  • nails
  • flesh
  • hemoglobin in blood
62
Q

Amino end

A

nitrogen functional group

63
Q

Amino acids vary by their

A

R group

64
Q

the bond that is formed from condensation is called

A

a peptide bond

65
Q

the compound formed by condensation is called

A

Dipeptide

66
Q

primary structure of a protein

A
  • Proteins begin with a polypeptide – could be 100’s of amino acids.
  • sequence of amino acids with their different “R” groups helps define the protein
67
Q

secondary structure

A
  • Hydrogen bonding is an attraction between groups– think of it as “Velcro”.
  • H-bonding occurs between an H bonded to an O or N on one part of a molecule to an O or N on another part of the molecule.
68
Q

Recognize on paper, or as a model the alpha-helix secondary structure.

A
69
Q

Recognize on paper, or as a model the beta-pleated sheet secondary structure.

A
70
Q

alpha-helix information

A
  • every amide hydrogen and carbonyl oxygen is involved in hydrogen bonding
  • every amide hydrogen is bonded to a carbonyl oxygen four amino acids away
  • it is a right-handed helix
  • repeat distance is 3.6 amino acids per turn
71
Q

Fibrous a-helix

A
  • proteins arranged in fibers or sheets which only have one type of secondary structure
  • most fibrous proteins are almost completely insoluble in water
  • examples: alpha-karatins nails, hair, wool, hooves
72
Q

beta-pleated sheets

A
  • provides strength and flexibility to protein
  • silk is mostly of these sheets
73
Q

sucrose is made up of

A

glucose + fructose

74
Q

what is the reaction for the combustion of C6H12O6?

A

C6H12O6 + O2 -> 6CO2 + 6H2O

75
Q

Tertiary structure

A

protein is further folded with features of the “R groups” of the amino acid the “velcro”, “snaps” and “buckles” that hold their shape.

76
Q

Types of bridges in tertiary structure

A
  1. Salt bridges
  2. hydrogen bonds
  3. disulfide bonds
  4. hydrophobic interactions
77
Q

Salt bridges

A

opposites attract

78
Q

Hydrogen Bonds

A

Hydrogen - oxygen bonding

79
Q

Disulfide bonds

A

groups contain sulfur and bond to another sulfur

80
Q

Hydrophobic interactions

A

CH’s attached to CH3s

81
Q

Quaternary structure

A
  • if a protein consists of more than one polypeptide chain, these are held together to form the quaternary structure
  • hemoglobin has 4 polypeptides chains held together
82
Q

Explain what makes the primary structure of a protein

A

long chains of amino acids - which are organic molecules containing both an amine group (–NH₂) and a carboxyl group (–COOH). There are 20 standard amino acids in humans, each with a distinct side chain (R group) that gives it unique chemical properties.

83
Q

Explain what makes the secondary structure of a protein.

A

The secondary structure of a protein refers to the local, regular folding patterns formed by the polypeptide chain due to hydrogen bonding between the backbone atoms of the amino acids. The secondary structure does not involve the side chains (R groups) of the amino acids, but rather the interactions between the peptide bonds themselves, specifically between the carbonyl oxygen of one amino acid and the amide hydrogen of another.

this is the a-helix and beta-pleated sheets

84
Q

Be able to link amino acids together by way of a condensation reaction to form a peptide bond

A
85
Q

Secondary structure is bonded by

A

H-bonding occurs between an H bonded to an O or N on one part of a molecule to an O or N on another part of the molecule

86
Q

proteins are polymers of

A

amino acids

87
Q

Glucose and fructose can be classified as

A

monosaccharides

88
Q

when the supply of glucose exceeds that which can be stores as glycogen,

A

the excess may be converted to fat.

89
Q

in the role of bile, if not used immediately the ____ and _____ are recombined to form body fat which is used as an insulation or as a long term energy store.

A

glycerol, fatty acids

90
Q

(bile) enzymes in the liver and intestinal cells break up the fats into mixtures of

A

glycerol, fatty acids

91
Q

polypeptides are made by

A

linking amino acids together

92
Q

glucose is a

A

monosaccharide

Chem (7 decks)

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