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Survey of Chem > Exam 5 > Flashcards

Exam 5 Flashcards

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1
Q

Contain an aldehyde or ketone and multiple alcohols

A

Carbohydrates

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2
Q

What is another name for saccharides?

A

Carbohydrates

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3
Q

What are the functions of carbohydrates?

A

Energy production
Carbon supply for making cell parts
Energy storage
Structure of certain cells and tissues

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4
Q

What are the 3 classes of carbohydrates?

A

Monosaccharides
Disaccharides
Polysaccharides

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5
Q

What is an achiral carbon?

A

Superimposable on mirror image

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6
Q

What is a chiral carbon?

A

Non-superimposable on mirror image

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7
Q

What is a chiral MOLECULE?

A

Has at least one carbon atom bonded to 4 different groups

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8
Q

What is a D notation?

A

the -OH is on the right of the bottom most CHIRAL carbon

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9
Q

What is an L notation?

A

the -OH is on the left of the bottom most CHIRAL carbon

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10
Q

3 carbon atoms

A

triose

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11
Q

4 carbon atoms

A

tetrose

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12
Q

5 carbon atoms

A

pentose

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13
Q

6 carbon atoms

A

hexose

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14
Q

What does a ketone look like?

A

Has a C double bond O on the interior

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15
Q

What does an aldehyde look like?

A

Has an O double bonded to a C on the outside

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16
Q

What are the important monosaccharides?

A 
Glucose
Fructose
Galactose
Ribose
Deoxyribose
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17
Q

Most important simple sugar
AKA Dextrose
Doesn’t need to be broken down
Makes up starch, cellulose, glycogen, sucrose, lactose and maltose

A

Glucose

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18
Q 
Sweetest carbohydrate
AKA Levulose or fruit sugar
Found in fruit juices and honey
Converts to glucose in the body
Used widely in the food and beverage industry
A

Fructose

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19
Q

Part of lactose

Used in cell membranes of brain and nervous system

A

Galactose

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20
Q

Only slightly sweet
Component of ATP
Component of RNA

A

Ribose

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21
Q

Used in synthesis of DNA

A

Deoxyribose

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22
Q

Properties of monosaccharides

A 
Taste sweet
White crystalline solids
High melting points
Extremely soluble in water
Easily oxidized and reduced
Exist primarily in cyclic structures
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23
Q

Two monosaccharides linked together by hydrolysis

A

Disaccharides

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24
Q

Glucose + fructose
Table sugar
Obtained from sugar cane and sugar beets

A

Sucrose

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25
Q

Glucose + galactose
Milk sugar
Found in milk and milk products

A

Lactose

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26
Q

Glucose + glucose
Malt sugar - used in cereals, candies, and brewing
Obtained from the hydrolysis of starch

A

Maltose

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27
Q

Can disaccharides be absorbed by the human digestive system?

A

No

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28
Q

______ ______ break disaccharides apart into monosaccharides

A

digestive enzymes

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29
Q

3 important polysaccharides

A

Starch
Cellulose
Glycogen

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30
Q

Alpha glucose units
How glucose is stored in plants
Two main forms - amylose & amylopectin
Used by plants and herbivores as fuel

A

Starch

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31
Q

Beta glucose units
Major component of woody plants and fibers
Rigid and insoluble in water
Humans can’t break this down

A

Cellulose

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32
Q

Also called animal starch
Main carbohydrate store in animals
Found in muscles and liver

A

Glycogen

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33
Q

Organic molecules that are insoluble in water but soluble in nonpolar solvents

A

Lipids

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34
Q

Functions of lipids

A 
Energy
Protection and insulation
Cell membrane structure
Hormones
Vitamins
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35
Q

4 main groups of lipids

A

Fatty acids
Glycerides
Nonglyceride lipids
Complex lipids

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36
Q 
Only single carbon bonds
Stack in a regular closely packed structure
Strong interactions between chains
High melting points
Solid at room temp
Mainly obtained from animal sources
Called "fats"
Found in meats, whole milk, butter, cheese, etc.
A

Saturated fatty acids

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37
Q 
Contain one or more cis double bonds
Cis bonds "kink" the chain so they cannot pack closely
Few attractions between chains
Low melting points
Liquids at room temperature
Mainly obtained from plant sources
Called "oils"
Found in olives, safflowers, corn, etc.
A

Unsaturated fatty acids

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38
Q

What does “essential” mean in essential fatty acids?

A

It means that they cannot be produced In the body

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39
Q

Fatty acids react with alcohols to form esters and water

A

Esterification

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40
Q

10 carbons

A

decanoic acid

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41
Q

12 carbons

A

dodecanoic acid

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42
Q

14 carbons

A

tetradecanoic acid

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43
Q

16 carbons

A

hexadecanoic acid

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44
Q

18 carbons

A

octadecanoic acid

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45
Q

20 carbons

A

eicosanoic acid

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46
Q

Hydrogen added to both sides of double bond in unsaturated fatty acids

A

hydrogenation

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47
Q

One fatty acid on glycerol

A

monoglycerides

48
Q

two fatty acids on glycerol

A

diglycerides

49
Q

three fatty acids on glycerol

A

triglycerides

50
Q

Formed from glycerol plus 3 fatty acids

A

triglycerides

51
Q

Esters formed from glycerol and fatty acids

A

glycerides

52
Q

Bad cholesterol

A

LDL

53
Q

Good cholesterol

A

HDL

54
Q

Esters of saturated fatty acids and long-chain alcohols

A

Waxes

55
Q

Lipids not derived from glycerol

A

Nonglyceride lipids

56
Q

Base hydrolysis of a fatty acid ester

Often used to make soap

A

Saponification

57
Q

Opposite process of esterification

A

Acid hydrolysis

58
Q

Structural components of cell membranes

A

Sphingolipids

59
Q

A steroid nucleus plus an 8-10 carbon side chain and OH group
Found in animal fats and vegetable oils

A

Sterols

60
Q

What does a steroid look like?

A

3 cyclohexane and 1 cyclopentane

61
Q

What is the most abundant steroid in the body?

A

Cholesterol

62
Q

What is cholesterol needed for?

A

Cell membranes, brain and nerve tissue, steroid hormones, and Vitamin D

63
Q

Lipids bonded to other types of molecules

A

Complex lipids

64
Q

Consist of both proteins and lipids

A

Lipoproteins

65
Q

Contain one or more phosphate groups

A

Phospholipids

66
Q

Contain both proteins and lipids

A

Lipoproteins

67
Q

What does it mean to be an emulsifier?

A

Help transport of nonpolar lipids in polar body fluids

68
Q

Lipids plus one or more phosphate groups

A

Phospholipids

69
Q

Carry triglycerides synthesized in liver to tissues for storage

A

VLDL - very low density lipoproteins

70
Q

Phospholipids are the main component of ____ ______

A

cell membranes

71
Q

Polar “head” on outside and inside of cell

Nonpolar “tail” between the layers

A

Lipid bilayer

72
Q

Approximately 50% of the dry weight of the body consists of ______

A

proteins

73
Q

Functions of proteins

A 
Structural - provide support
Contractile - aid in motion
Transport - carry substances through the body
Storage - store nutrients
Hormone - regulate chemical reactions
Enzyme - catalyze biochemical reactions
74
Q

R groups are alkyl groups

Hydrophobic - repel water

A

Nonpolar

75
Q

R groups contain polar functional groups like alcohols, thiols and amines
Hydrophillic - attract water

A

Polar

76
Q

R groups contain carboxylic acid

A

Acidic

77
Q

R groups contain amino groups

A

Basic

78
Q

The different _ ____ determine the different amino acids

A

R groups

79
Q

Sequence of amino acids in the peptide chain

Any modification of this structure may lead to congenital defects

A

Primary protein structure

80
Q

Shape the chain adopts

A

Secondary protein structure

81
Q

Three dimensional shape of the molecule

A

Tertiary protein structure

82
Q

Interaction of multiple polypeptide units

A

Quaternary protein structure

83
Q

What are the tertiary shapes of proteins?

A

Globular and fibrous

84
Q

Most common shapes of secondary protein structure

A

Alpha helix and beta pleated sheet

85
Q

What is denaturation

A

Loss of structure by a protein

86
Q

4 factors that can cause denaturation

A

Heat
pH changes
Organic compounds
Mechanical agitation

87
Q

Oxidation-reduction reactions

A

Oxidoreductases

88
Q

Transfer of groups between compounds

A

Transferases

89
Q

Hydrolysis reactions

A

Hydrolases

90
Q

Reactions involving double bonds

A

Lyases

91
Q

Molecular rearrangement

A

Isomerases

92
Q

Formation of chemical bonds

A

Ligases

93
Q

Only specific shaped substrates fit into the specific shaped enzyme

A

Lock and key

94
Q

Both the enzyme active site and substrate adjust shapes to align better
Different substrates won’t cause this change to occur

A

Induced fit

95
Q

The place on an enzyme where the substrate binds and the reaction occurs

A

Active site

96
Q

Factors affecting enzyme activity

A

Temperature
pH
Concentration
Inhibitors

97
Q

Similar structure to substrate and competes for active site

A

Competitive inhibitors

98
Q

Binds to the enzyme somewhere other than active site

Distorts enzyme shape so real substrate no longer fits

A

Noncompetitive inhibitors

99
Q

The chemical reactions organisms need to survive

A

Metabolism

100
Q

Complex molecules broken down to simpler ones

Energy is released

A

Catabolism

101
Q

Large molecules built from simple molecules

Energy is absorbed

A

Anabolism

102
Q

Stages of Metabolism

A

Digestion
Glycolysis
Citric Acid Cycle
Electron Transport Chain

103
Q

Carbohydrates are broken down into what?

A

simple sugars (mainly glucose)

104
Q

Lipids are broken down into what?

A

Fatty acids and glycerol

105
Q

Proteins are broken down into what?

A

Amino acids

106
Q

The chemical reactions involved in metabolism are organized into what?

A

Metabolic pathways

107
Q

Where does digestion occur?

A

Mouth, stomach and small intestine

108
Q

A 10-step process that begins the breakdown of glucose from:

one 6-carbon glucose molecule to two 3-carbon molecules of pyruvate

A

Glycolysis

109
Q

Glycolysis can be broken down into two phases:

A

Energy investment and energy payoff

110
Q

Reactions 1-5 in glycolysis

2 ATP “spent”

A

Energy investment

111
Q

Reactions 6-10 in glycolysis

4 ATP produced

A

Energy payoff

112
Q

1 complete turn of the citric acid cycle produces:

A

1 ATP
3 NADH
1 FADH2

113
Q

Pyruvate migrates to mitochondria where the next stage of metabolism occurs

A

Citric acid cycle

114
Q

The electron transport chain produces:

A

32 ATP (plus water)

115
Q

How much ATP is produced from 1 glucose molecule

A

36

Survey of Chem (4 decks)

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