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Chem - AOS 4 > Key food molecules > Flashcards

Key food molecules Flashcards

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1
Q

What functional groups are amino acids made up of?

A

A carboxyl, amine, and R functional group

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2
Q

How many amino acids are in a peptide?

A

1

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3
Q

How many amino acids are in a protein?

A

more than 50

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4
Q

What is an essential amino acid?

A

An amino acid that our bodies cannot synthesize on their own, so they must be obtained through our diet

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5
Q

Where do bonds between amino acids form?

A

between the nitrogen of one and carbon of another

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6
Q

What type of bond is between amino acids?

A

A peptide bond

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7
Q

Do amino acids act as bases or acids?

A

They can act as either depending on the pH of the environment they are in

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8
Q

What charge will an amino acid in high pH have and why?

A

negative, as a low pH indicates a basic environment, meaning the amino acid will be more likely to give up a proton resulting in a negative charge on the carboxyl group

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9
Q

What is the primary structure of a protein?

A

The sequence of amino acids in the polypeptide chain

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10
Q

What is the secondary structure of a protein?

A

Shapes that form as a result of hydrogen bonding

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11
Q

What is the tertiary structure of a protein?

A

The overall 3D shape of the protein, that forms as a result of interactions between the amino acid side chains

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12
Q

What is the quaternary structure of a protein?

A

The number of polypeptide chains in the 1 molecule

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13
Q

What occurs when a protein becomes denatured?

A

The bonds between amino acids and their side chains are broken as a result of extreme pH or high temperatures, which results in the loss of the proteins secondary, tertiary and quaternary structure hence altering its shape.

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14
Q

What is the general formula for a carbohydrate?

A

Cx[y]

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15
Q

What are carbohydrates?

A

Polymers of Monosaccharide (simple sugar) monomers

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16
Q

How is maltose produced?

A

Glucose + Glucose = Maltose + Water

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17
Q

How is sucrose produced?

A

Glucose + Fructose = Sucrose + Water

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18
Q

What is the main function of polysaccharides?

A

To enable plants and animals to store energy/glucose

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19
Q

What is starch made up of?

A

lots of alpha glucose molecules

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20
Q

What are the 2 types of starch?

A

Amylose and amylopectin?

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21
Q

What form of starch is a linear polymer?

A

Amylose

22
Q

What form of starch contains branching?

A

Amylopectin

23
Q

Which form of starch has a higher solubility in water and why?

A

Amylopectin as more -OH are exposed as a result of less coiling occuring due to branching in its structure

24
Q

What carb do plants use to store energy?

A

Starch

25
Q

What carb to animals use to store energy?

A

Glycogen

26
Q

What is cellulose used for?

A

As the main structural component in plant cells.

27
Q

What is cellulose comprised of?

A

lots of beta glucose molecules

28
Q

How are glucose molecules arranged in cellulose?

A

Every second glucose molecule is inverted

29
Q

When is glycogen produced?

A

When animals have excess amounts of glucose in their system and hence need to store the glucose for later use

30
Q

Where is glycogen generally stored?

A

In the liver or muscle tissue

31
Q

How does Aspartame’s energy content compare to other sugars?

A

It has an energy content of approximately 17kj/g which is the same as fructose and sucrose

32
Q

What are 2 key differences between Aspartame and other sugars?

A

It is artificially produced and is much sweeter than other sugars so only small quantities are required to produce a similar taste

33
Q

What is the semi-structural formula for glycerol?

A

CH2(OH)CH(OH)CH2(OH)

34
Q

What is the general formula of a fatty acid?

A

(Long R group)-COOH

35
Q

What is the worded reaction formula that would produce a triglyceride?

A

Glycerol + 3 Fatty Acids = Triglyceride + 3 water

36
Q

What is the difference between a saturated and unsaturated fat?

A

Saturated fats only contain molecules single bonds between carbon atoms, whereas unsaturated fats contain one or more double bond between carbon atoms.

37
Q

What is the general formula for a monounsaturated fat?

A

C[n]H[2n-1]COOH

38
Q

What is the general formula for a saturated fat?

A

C[n]H[2n+1]COOH

39
Q

What is the general formula for a polyunsaturated fat?

A

C[n]H[2n-3]COOH

40
Q

What is a omega 3 fatty acid?

A

A fatty acid with a double carbon bond on the 3rd carbon from the omega carbon

41
Q

What is the omega carbon?

A

The carbon on the other end of a fatty acid from the carboxyl group

42
Q

What is an essential fatty acid?

A

A fatty acid that our bodies cannot synthesize on their own, so we have to obtain them through our diet

43
Q

Do saturated or unsaturated fats have a higher melting point and why?

A

Saturated fats, as they have a more linear shape which allows the fatty acid tails to pack more closely together and hence it has stronger dispersion forces between molecules.

44
Q

What are vitamins?

A

micronutrients that are needed in our diet is small quantities

45
Q

Are vitamins essential or non essential?

A

most are essential as our bodies cannot synthesize their own

46
Q

Is vitamin D essential or non essential?

A

Non-essential

47
Q

What is the grouping of different vitamins based on?

A

Their solubility in water and fat

48
Q

How are vitamins different to macronutrients?

A

They are only needed in small amounts and there is large variation of the structures of different vitamins

49
Q

What determines if a vitamin is water or fat soluble?

A

The amount of -OH groups it contains, which will determine if it can form hydrogen bonds with water

50
Q

What is the difference between water and fat-soluble vitamins?

A

Water-soluble vitamins are excreted by the body and cannot be stored, whereas fat-soluble vitamins can

Chem - AOS 4 (3 decks)

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