Form and function: Molecules Flashcards
Reaction in carbohydrates to form a disaccharide from monosaccharides
condensation reaction
Reaction in carbohydrates to form a monsaccharides from a disaccharide
hydrolysis
Bond between glycose molecules
glycosidic bond
Molecular formula of a hexose sugar
C6H12O6
Bonds glycerol and fatty acid
Ester bond
Roles of adipose tissue in the storage in lipids
Heat insultaion - reduces heat loss in mammels
Protection - acts a cushion against impacts
Why are lipids used for long term storage?
lipids store twice the amount of energy as carbohydrates
they are insoluble so they don’t effect osmosis
fats can only be used in aerobic respiration
why are carbohydrates a short term energy source?
they are solub which makes them quicker and easier to move
they conserve less energy
can be used in anaerobic and aerobic respiration
Why does the melting point increase whne the lenght of fat chains increase?
because there are more intermolecular forces inbetween the lipids
so it take more energy to break this stronger attraction
Why does the melting point decrease when there are more double bonds?
because double bonds form kinks which means that tiglyerol molecules can’t lie as close to each other so there are less intermolecular forces
saturated fats
no double bonds
unsaturated fats
one or more double bond between carbon molecules
Cis-unsaturated fats
Naturally occuring, hydrogen atoms are on the same side of the double bond, causes a kink in the fatty acid chain
Trans unsaturated fats
result of human food processing, hydrogen atoms are on different side of the double bond, causing a straigher fatty acid
Bond between Amino acids
peptide link
