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Biology > Grade 10 Biology TEST on Molecular Biology and Human nutrition > Flashcards

Grade 10 Biology TEST on Molecular Biology and Human nutrition Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

4 Main Biological Molecules

A

Carbohydrates (energy containing molecules)
Proteins (energy containing molecules)
Lipids (energy containing molecules)
Nucleic acid (DNA, RNA)

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2
Q

Carbohydrates

A

Monosaccharides: ex - glucose
Disaccharides: ex - sucrose
Polysaccharides: ex - starch

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3
Q

Elements of Carbohydrates

A

Carbon (1), Hydrogen (2), Oxygen (1)
- Most carbohydrates have this ratio.

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4
Q

Glucose structure

A

6 siding:
- carbon atom: 4 bonds
- oxygen atom: 2 bonds
- hydrogen atom: 1 bond
- nitrogen atom: 3 bonds
*go to notebook

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5
Q

Starch

A

Carbohydrate made by plants (stored in the chloroplast) for energy storage

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6
Q

Glycogen

A

Carbohydrate made by animals for energy storage

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7
Q

Element in protein but not carbs or fats.

A

Nitrogen and sulfur

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8
Q

Amino acids

A

Small molecules to join protein molecules together.

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9
Q

Protein examples

A

Keratin, collagen and elastin

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10
Q

What determines the number of covalent bonds that an atom can form?

A

The number of electrons required to fill the valence shell.

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11
Q

Monosaccharides

A

(single sugars)
- Glucose (C6H1206)
- Fructose (C6H1206)
- Galactose (C6H1206)
- Ribose (Help us produce RNA and DNA)
- Deoxyribose (Help us produce RNA and DNA)

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12
Q

Most important monosaccharide

A

6CO2 + 6H2O → C6H12O6 + 6O2

Photosynthesis

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13
Q

How do we produce the disaccharide Maltose by joining two glucoses?

A

*go to notebook

What have we done?
- Condensation reaction
- A water molecule is produced
- Glucose + Glucose –> Maltose + Water
- An enzyme is required
- An ATP molecule is required

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14
Q

What are other disaccharides?

A
  • Glucose + Fructose –> Sucrose
  • Glucose + Galactose –> Lactose
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15
Q

How do we make a polysaccharide?

A

Continue to add glucoses by conducting additional condensation reactions.

*go to notebook

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16
Q

Starch to Glycogen

A

Eat starch (pasta) – digest – glucose in blood – excess glucose – converted to glycogen (by the liver and the muscles, over time glycogen is converted back to glucose).
- glucose is used by cells to make ATP.

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17
Q

Proteins

A

Carbon, hydrogen, oxygen, nitrogen, sulfur (CHONS)
- proteins are long single-chained polymers of amino acids.
- allow your body to develop and grow by repaired body cells and works as structural support

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18
Q

What is the structure of the amino acid?

A

*go to notebook

20 different types of amino acids.
Standard structure: carboxyl group, amino group and central C with H.

  • R group/side chain/radical group
  • Amino (NH2 - Ammonia) group
  • Carboxyl group/COOH group/organic acid group
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19
Q

Why is it called carboxyl group?

A

All organic products have carbon, oxygen and hydrogen.

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20
Q

Why is it called organic ACID group?

A

H separates from the O leaving an H+ and 0- (disassociation)

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21
Q

Which feature is different from one amino acid to the next?

A

The R group (20 different R groups)

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22
Q

In what ways can R groups differ?

A

These factors determine the structure (determines/affects its function) of the protein (rich amino acids are present in the proteins and the specific sequence of the amino acid in the chain).
- size (small or big)
- hydrophobic (water hating - repels: less soluble in water)
- hydrophilic (water loving: more soluble in water)
- Acidic or alkaline
- positively or negatively charged
- contain sulfur or not (2 of 20 do not)

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23
Q

Connecting two amino acids together

A

*go to notebook

creates a peptide bond
- when we produce protein we are connecting amino acids

Two amino acids are joined by a covalent bond to form a dipeptide.

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24
Q

Characteristics of connecting two amino acids together

A
  • condensation reaction
  • water is produced
  • amino acid + amino acid –> dipeptide + water
  • enzyme (in the ribosome) is required
  • ATP is required
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25
Q

Mouth, oesophagus and stomach

A

when food is chewed, the tongue mixes the food with saliva, which contains mucus (a slimy substance that lubricates the passage of the food bolus down the throat). when food is swallowed, it squeezes pst your epiglottis into your oesophagus.

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26
Q

Stomach digestive juice

A

gastric juice
- protease produced by the the walls of the stomach is called pepsin.
- starts the digestion of proteins to smaller molecules called polypeptides.

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27
Q

Amylase

A

breaks down starches and carbohydrates into sugars.

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28
Q

Protease

A

breaks down proteins into amino acids.

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29
Q

Lipase

A

breaks down lipids, fats and oils, into glycerol and fatty acids.

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30
Q

Functions of proteins

A
  1. movement (muscle): actin and myosin
  2. transports: hemoglobin transports O2
  3. catalyzing chemical reactions: enzymes (catalase)
  4. structure: keratin and collagen
  5. defense (against pathogens): antibodies
  6. communication (within the body): hormones and neurotransmitters (there are some that are not proteins)
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31
Q

Lipids

A

carbon, hydrogen, oxygen (CHO)
- ration: oxygen is much less than in carbohydrates.
- less soluble in water than carbohydrates
- contain more energy than carbohydrates or lipids (37 kJ/g)

32
Q

Energy content

A
  • lipids: about 37 kJ/g
  • carbohydrates: about 19 kJ/g
  • proteins: about 19 kJ/g
33
Q

Structure of the triglyceride

A

(one of the most common lipids)
- triglyceride is a glycerol molecule connected to three fatty acid molecules.

*go to notebook

glycerol structure
- glycerol head
- fatty acid tails

fatty acid structure (has COOH group)
- carboxyl group (amino acids have it too)
- Hydro-carbon chain (usually between 10-30 carbons)

34
Q

Saturated (fatty acid)

A

mostly made by animals

solid at room temperature
- milk fat to make butter
- lard (animal fat)
- bacon

35
Q

Unsaturated (fatty acid)

A

made by plants

structure
- bend/kink from double covalent bond
- now we can only add one hydrogen

liquid at room temperature

one or more carbon = carbon double bonds
- there is a bend at each double bond
- the unsaturated has fewer hydrogen than the saturated fatty acids.

36
Q

Condensation

A
  • loss of an -OH from one molecule and an -H from another
  • forms H20
  • to break bond, water is added in a reaction called Hydrolysis
37
Q

Peptide bond

A

bond between two amino acids in a dipeptide

38
Q

Digestion

A

necessary because it allows humans to breakdown food and turn it into energy

39
Q

Enzymes for digestion

A
  • starch: amylase enzyme –> glucose
  • protein: protease enzyme –> amino acids
  • fat: lipase enzymes –> fatty acids and glycerol
40
Q

Mechanical digestion

A

the physical breakdown of food particles to increase the surface area

41
Q

Chemical digestion

A

the breakdown of large insoluble food molecules into smaller, water-soluble molecules by the actions of enzymes

42
Q

Nutrients for the body

A
  • carbohydrates: provide a source of energy
  • proteins: allows your body to develop and grow
  • fats: long term energy store
  • vitamins and minerals: to avoid deficiency diseases
  • fibre: lowers concentration of cholesterol
43
Q

Deficiency disease

A

a medical condition caused by a lack of essential nutrients like vitamins or minerals in a person’s diet over a long period of time

44
Q

What are the differences among the polysaccharides starch, glycogen, and cellulose?

A

Starch and glycogen are made up of 𝜶-glucose subunits, whereas cellulose is made up of 𝛃-glucose subunits.

45
Q

What are the main nutrient types in human nutrition?

A

Carbohydrates, lipids, proteins, vitamins, minerals, water, fiber.

46
Q

Carbohydrates function and examples

A

fiber, starches and sugars — are essential food nutrients. Your body turns carbs into glucose (blood sugar) to give you the energy you need to function.

47
Q

Lipids function and examples

A

part of your cell membranes and help control what goes in and out of your cells. They help with moving and storing energy, absorbing vitamins and making hormones.
foods: primarily oils (liquid) and fats (solid)

48
Q

Proteins function and examples

A

growth and repair of body cells. Food sources of protein include meat, fish, dairy, lentils, beans, and tofu.

49
Q

Condensation Reaction

A

two monomers are covalently bonded together and a water molecule is produced. In a condensation reaction, two smaller molecules (monomers) react to form a larger molecule (polymer) by covalently bonding together.

50
Q

What are the 5 components (phases) of human nutrition?

A
  1. Ingestion
  2. Digestion
  3. Absorption
  4. Assimilation
  5. Egestion
51
Q

Ingestion

A

taking food into the body

52
Q

Digestion

A

breaking down large nutrient molecules into smaller nutrient molecules.

53
Q

Absorption

A

Movement of the small nutrient molecules form the lumen of the gut into the blood.

54
Q

Lumen

A

the volume/space inside an organ

55
Q

Gut

A

digestive tract

56
Q

Assimilation

A

the movement of small nutrient molecules from the blood into the body’s cells

57
Q

Egestion

A

the elimination of wastes and indigestible material

58
Q

Digestive tract organs

A

Mouth
Throat
Esophagus
Stomach
Small intestine (coiled up/5-6m)
Large intestine
Rectum (feces are stored)
Anus

59
Q

Large intestine

A

chyme goes through it

60
Q

Associated organs

A

salivary glands
liver
gall bladder
pancreas

61
Q

salivary glands

A

saliva lubricates food and contains enzymes

62
Q

liver

A

right side of the body

63
Q

gall bladder

A

gland next to the liver

64
Q

pancreas

A

right behind the stomach

65
Q

How does unsaturated fat affect our health?

A

Triglyceride from unsaturated fatty acids.

  • not cubic, irregular structure
    do not fit together

Do not form deposits/plaques within arteries
- lowers risk of CHD

66
Q

how does saturated fat affect our health?

A

Triglyceride from saturated fatty acids.

  • cubic, regular structure
    easily fit together

Easily form deposits/plaques within arteries
- can cause a block
- high risk of CHD (coronary heart disease)

may contribute to hardening of the arteries or thickening of the artery walls (arteriosclerosis)

67
Q

Nutrients that are small molecules

A

Do not have to be digested and can be absorbed quickly.

  • water (H20)
  • Glucose and fructose
  • Ethanol (alcohol)
68
Q

Must be digested

A

Polysaccharides
Proteins

69
Q

Polysaccharide digestion step one

A

starch + water –> maltose
- amylase enzyme

reaction begins in the mouth with salivary amylase (optimum pH 7)
stops in the stomach (ph 2 so it denatures)
resumes in small intestine
- amylase is produced and secreted by the pancreas (through tube called pancreatic duct)
- starch will most be broken down to maltose in the small intestine.

70
Q

Polysaccharide digestion step two

A

maltose + water –> glucose
- maltase enzyme

occurs in the small intestine (at pH 7)

71
Q

Protein digestion step one

A

large protein + water –> small polypeptides
- pepsin enzyme

72
Q

Protein digestion step two

A

smaller polypeptides + water –> single amino acids
- protease enzyme

  • occurs in the small intestine (pH 7)
  • the protease is produced and secreted by the pancreas
73
Q

Hydrolysis

A

reverse of condensation reaction
- reaction with water to break a bond
a larger molecule forms two (or more) smaller molecules and water is consumed as a reactant

74
Q

Pepsin

A

produced and secreted by the stomach
- optimum pH 2
- contains HCl

75
Q

Absorption (of small nutrient molecules)

A
  • occurs in the small intestine
  • Villus provides a large surface area for absorption.
76
Q

How is the small intestine adapted to maximize absorption of nutrients?

A

The lining is highly folded to form villi which increase the surface area to help with absorption.

77
Q
A

Biology (5 decks)

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