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Chemistry, Unit 4 AOS 2 > Key food molecules > Flashcards

Key food molecules Flashcards

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1
Q

Proteins

Proteins are made up of monomers called …

A

amino acid

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2
Q

Proteins

2 amino acid or a amino acid used to synthesise protein in the body name given to the amino acids -

A

NH2 -COOH

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3
Q

Protein

              Z -> \_\_\_\_\_\_
              |
H2N+ - CH - COOH-
\_\_\_\_;\_\_\_\_           \_\_\_\_;\_\_\_\_
(\_\_\_\_ proton)      (\_\_\_\_ proton)
A

Side chain
Amine;base carboxyl; acid
(accepts proton) (donates proton)

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4
Q

Protein

Zwitters have a positive and negative charge a different parts of the molecule but the net charge is

A

0

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5
Q

Protein

 \_\_\_\_\_                      
              Z 
              |
H3N+ - CH - COOH-
          \_\_\_\_\_
A

low pH

cation

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6
Q

Protein

\_\_\_\_\_\_
              Z 
              |
H3N+ - CH - COO-
           \_\_\_\_
A

Intermediate pH

zwitterion

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7
Q

Protein

   \_\_\_\_\_
              Z 
              |
H2N+ - CH - COO-
       \_\_\_\_\_
A

High pH

anion

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8
Q

Protein

Dipeptide

  • formed by the
  • One ___ is produced
A

condensation reaction of two amino acids

water

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9
Q

Protein

Polypeptide

  • __terminal end
  • __terminal end
A

N

C

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10
Q

Protein

Wheres the peptide/ amide link

H          H  O        H    O
      \      |    ||         |     ||
H - N - C - C - N - C - C - OH
      /      |          |    |
H          H        H   CH3
A 
O
||
C - N
       |
      H
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11
Q

Proteins

Define non- essential amino acids

A

Some amino acids can be synthesized from other amino acids (plus fats and carbohydrates) equals non-essential amino acids

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12
Q

Proteins

Define essential amino acids

A

Other amino acids cannot be synthesized in our body (body doesn’t possess enzymes to allow these synthesis reactions to occur) obtain from diet equals essential amino acids

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13
Q

Proteins

Primary structure

A

Primary structure- covalent bonds, monomers joined by peptide links

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14
Q

Proteins

Secondary structure

A

Secondary structure - Hydrogen Bonds between -NH and C=O in peptide links

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15
Q

Proteins

Tertiary structure

A

Tertiary structure - Hydrogen bonds, covalent Bonds between Z, ionic interactions, dispersion nonpolar hydrophobic side chains tent fold inwards away from water molecules

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16
Q

Proteins

Quaternary structure

A

Quaternary structure - Clusters of several polypeptides, same Bonds as tertiary

17
Q

Carbohydrates

Monosaccharides

A

smallest carbohydrates (glucose, fructose, galactose plus all isomers)

18
Q

Carbohydrates

Disaccharides

A

From condensation reaction of two monomers (H2O produced)

19
Q

Carbohydrates

Starch

  • Components
  • Properties
A
  • Amylose + amylopectin - Condensation polymer of a - Glucose
  • linear, amylopectin Has occasional branches, amylose packs tightly, the -OH is inside the Spiral (coils) meaning it’s insoluble. Amylopectin packs loosely, more OH exposed = soluble. Amylopectin Undergoes hydrolysis at a faster rate than amylose ( higher surface area and higher solubility )
20
Q

Carbohydrates

Cellulose

  • Components
  • Properties
A

Condensation polymer of b - glucose, Long, Straight train bracket strong hydrogen bond = rigid

21
Q

Carbohydrates

Glycogen

  • Components
  • Properties
A

Condensation of polymer a - glucose, Highly branched bracket used from animals for Energy Storage. Formed from excess glucose and stored in the liver/muscle.

22
Q

Carbohydrates

What is the link
/ \ / \
\_/\ O /\_/

A

Ether link

23
Q

Straight chains is ___ likely to be an amino acid from hydrolysis

A

least

24
Q

Carbohydrates

Pop Quiz
Acid, alanine Dissolved in H2O in a pH= 7 alanine is acting as a…
Acid, glycine Dissolves in H2O pH = 11, glycine is acting as a…

A

Both acid and base

acid only

25
Q

Carbohydrates

Formation of glucose 
-
-
-
-
- _, _
A 
Light
Photosynthesis 6CO2 (g) + 6H2O (l) ---> C6H12O6 (aq) + 6O2 (g)
-Amylase breaks down starch - 1 H2O breaks 1 glycosidic link (in mouth)
-Maltase Breaks down disaccharide (from start) who produce Monosaccharide ( small intestine )
-Monosaccharide absorbed into the bloodstream it can 1.  reassemble to make glycogen or 2. Used for energy production with excess converted to fat Energy Storage (cellular respiration)
26
Q

Carbohydrates

-

A

cellulose undergoes hydrolysis in presence of cellulase

-Humans don’t have the enzyme (cellulose passes through the body unchanged and doesn’t convert to body energy)

27
Q

Carbohydrates

A

hydrolysed by lactase breaks down into glucose + glactose

28
Q

Carbohydrates

Lower boiling point
_______________________________________________\
/
/
—— \____/ ( _ )
____ ______ ______

A

Saturated
Monounstaturated
Polyunsaturated
—- fatty acid

29
Q

Fats and oils

“ O “
|
O=C - ____ link

A

Ester

30
Q

Fats and oils

Saturated characteristics 
-
-
-
-
A
  • High melting point
  • straight-chain
  • pack closely
  • strong dispersion forces
31
Q

Fats and oils

Unsaturated characteristics 
-
-
-
-
-
A
  • Lower melting points
  • carbon double bond introduces Kinks
  • higher carbon double bond equals the greater number of Kinks
  • weak dispersion forces
  • not closely packed
32
Q

Fats and oils

Condensation reaction

A

1 glycerol + 3 fatty acid —> triglyceride + 3H2O

33
Q

Fats and oils

Hydrolysis triglyceride
Liquid breakdown into glycerol and 3 fatty acid (large fat play into small)
Process
-
-
-
A
  • Bile Causes fat to emulsifier, emulsification increases surface area = faster rate
  • Lipase-catalyzed the hydrolysis of triglyceride (lipid) lipase is soluble lipid isn’t
  • 3 H2O required to break down one triglyceride molecule

Chemistry, Unit 4 AOS 2 (2 decks)

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