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Exam 3 Flashcards

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
State the common source of polysaccharides.
Starch
26
Is this an alpha or beta linkage?
Alpha
27
Is this an alpha or beta linkage?
Beta
28
Starch digestibility, where it comes from, etc.
- 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.
29
In our digestive systems, starch is
depolymerized back into monomers, glucose molecules.
30
fibers digestibility
- cannot digest (cellulose) in this form, so it has no calories
31
Is this an alpha or beta glucose?
Alpha
32
Is this an alpha or beta glucose?
Beta
33
Explain the difference between starch and fiber in terms of molecular structure and the linkage between glucose molecules
- 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.
34
Two types of starch and structural differences
- Amylose (20%): Chain of glucose molecules - amylopectin (80%): chain of glucose molecules with branches
35
Why is dietary fiber so important?
- 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
36
Define glycogen
- 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
37
Use of glycogen by the body
- 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
Relate the difference in calories between carbohydrates and fats and how this explain why fats are a more efficient way to store excess energy.
- 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
Define fatty acids
a carboxylic acid with a long chain of carbon atoms that can be saturated or unsaturated
40
Longer hydrocarbon means higher or lower fatty acid melting point
higher
41
Saturated fatty acids contain no
Double bonds - diet high in these acids can lead to excess cholesterol production
42
A higher degree of unsaturation in a fatty acid leads to a higher or lower melting point
lower
43
when a fatty acid contains single double bond, it is called
a monounsaturated fatty acid
44
when a fatty acid contains more than one double bond it is called
polyunsaturated
45
Construct a triglyceride from glycerol and three fatty acids.
46
Define fats and oils.
fats (solids) come from animals and oils (liquids) come from plants - no double bonds: solid - double bonds: liquid
47
Animal fats are richer in
Saturated fatty acids
48
Animal fats have higher or lower melting points than unsaturated fatty acids found in plant oils
higher
49
The presence of double bond prevents fatty acid chains from _______ which makes it more difficult for a ____ to form
packing tightly together, solid
50
Common fats and oils
canola oil, safflower oil, sunflower oil, corn oil, olive oil, soybean oil, peanut oil, cottonseed oil, lard, palm oil, beef tallow, coconut oil
51
fats are healthier when they have less
saturated fat
52
Recognize an omega-3 fatty acid
the 3rd carbon away from the COOH should be a double bond
53
omega-3 fatty acid source and advantage
- fish oils - these are healthy fats; may serve to reduce heart disease - some eggs are now produced enriched in omega-3 fatty acids
54
Explain the role of bile in ones digestive system.
bile from the gall bladder acts as an emulsifying agent and breaks the fat up into small droplets
55
Because fats and oils are not water soluble, they must be ____ before they can be absorbed by the intestines
emulsified
56
enzymes in the liver and intestinal cells break up the fats into mixtures of
glycerol and fatty acids
57
Hydrogenation process
some of the double bonds are reduced back to single bonds - to make them more convenient (margarine and crisco)
58
trans fat vs cis fat structure
59
trans fats have been linked to
health issues
60
when vegetable oils are hydrogenated, only ____ of the _____ are reduced.
some, double bonds
61
Common places proteins are found in living organisms
- hair - nails - flesh - hemoglobin in blood
62
Amino end
nitrogen functional group
63
Amino acids vary by their
R group
64
the bond that is formed from condensation is called
a peptide bond
65
the compound formed by condensation is called
Dipeptide
66
primary structure of a protein
- 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
secondary structure
- 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
Recognize on paper, or as a model the alpha-helix secondary structure.
69
Recognize on paper, or as a model the beta-pleated sheet secondary structure.
70
alpha-helix information
- 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
Fibrous a-helix
- 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
beta-pleated sheets
- provides strength and flexibility to protein - silk is mostly of these sheets
73
sucrose is made up of
glucose + fructose
74
what is the reaction for the combustion of C6H12O6?
C6H12O6 + O2 -> 6CO2 + 6H2O
75
Tertiary structure
protein is further folded with features of the "R groups" of the amino acid the "velcro", "snaps" and "buckles" that hold their shape.
76
Types of bridges in tertiary structure
1. Salt bridges 2. hydrogen bonds 3. disulfide bonds 4. hydrophobic interactions
77
Salt bridges
opposites attract
78
Hydrogen Bonds
Hydrogen - oxygen bonding
79
Disulfide bonds
groups contain sulfur and bond to another sulfur
80
Hydrophobic interactions
CH's attached to CH3s
81
Quaternary structure
- 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
Explain what makes the primary structure of a protein
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
Explain what makes the secondary structure of a protein.
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
Be able to link amino acids together by way of a condensation reaction to form a peptide bond
85
Secondary structure is bonded by
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
proteins are polymers of
amino acids
87
Glucose and fructose can be classified as
monosaccharides
88
when the supply of glucose exceeds that which can be stores as glycogen,
the excess may be converted to fat.
89
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.
glycerol, fatty acids
90
(bile) enzymes in the liver and intestinal cells break up the fats into mixtures of
glycerol, fatty acids
91
polypeptides are made by
linking amino acids together
92
glucose is a
monosaccharide

Chem (7 decks)

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