Key food molecules Flashcards by Lisamaree Bottomley

Proteins

Proteins are made up of monomers called …

amino acid

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Proteins

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

NH2 -COOH

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Protein

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

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

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Protein

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

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Protein

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

low pH

cation

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Protein

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

Intermediate pH

zwitterion

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Protein

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

High pH

anion

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Protein

Dipeptide

formed by the
One ___ is produced

condensation reaction of two amino acids

water

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Protein

Polypeptide

__terminal end
__terminal end

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Protein

Wheres the peptide/ amide link

H          H  O        H    O
      \      |    ||         |     ||
H - N - C - C - N - C - C - OH
      /      |          |    |
H          H        H   CH3

O
||
C - N
       |
      H

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Proteins

Define non- essential amino acids

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

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Proteins

Define essential amino acids

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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Proteins

Primary structure

Primary structure- covalent bonds, monomers joined by peptide links

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Proteins

Secondary structure

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

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Proteins

Tertiary structure

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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Proteins

Quaternary structure

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

Carbohydrates

Monosaccharides

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

Carbohydrates

Disaccharides

From condensation reaction of two monomers (H2O produced)

Carbohydrates

Starch

Components
Properties

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 )

Carbohydrates

Cellulose

Components
Properties

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

Carbohydrates

Glycogen

Components
Properties

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

Carbohydrates

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

Ether link

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

least

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…

Both acid and base

acid only

Carbohydrates ``` Formation of glucose - - - - - _, _ ```

``` 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) ```

Carbohydrates Non-hydrolysis of cellulose - -

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)

Carbohydrates Hydrolysis of lactose -

hydrolysed by lactase breaks down into glucose + glactose

Carbohydrates Lower boiling point _______________________________________________\ / / ------ \____/ ( _ ) ____ ______ ______

Saturated Monounstaturated Polyunsaturated ---- fatty acid

Fats and oils “ O “ | O=C - ____ link

Ester

Fats and oils ``` Saturated characteristics - - - - ```

- High melting point - straight-chain - pack closely - strong dispersion forces

Fats and oils ``` Unsaturated characteristics - - - - - ```

- Lower melting points - carbon double bond introduces Kinks - higher carbon double bond equals the greater number of Kinks - weak dispersion forces - not closely packed

Fats and oils Condensation reaction

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

Fats and oils ``` Hydrolysis triglyceride Liquid breakdown into glycerol and 3 fatty acid (large fat play into small) Process - - - ```

- 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