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Biochemistry Second Year > Lab > Flashcards

Lab Flashcards

1
Q

Which extraction method is concerned with the efficiency of extraction and involves the soxhlet method

A

Semi-Continuous solvent extraction

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2
Q

Continuous extraction

A
  1. Goldfish method
  2. Advantageous because it reduces extraction time.
  3. Less efficient
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3
Q

Accelerated Solvent Extraction

A

Works based on principle of increasing temp. and pressure.

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4
Q

Supercritical extraction

A

Works with pressurised CO2

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5
Q

Supercritical fluid extraction

A

When CO2 is a gas, it has a high ability to penetrate the sample, and when it is a fluid, it has a high ability to dissolve a large quantity of lipids

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6
Q

Nonsolvent extraction

A

1.Babcook method
2.Detergent method
3. Gerber method

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7
Q

Ultrasonic scattering

A

Concentration of oil droplets can be determined using ultrasonic scattering techniques because the ultrasonic velocity and absorption of ultrasound by an emulsion is related to the concentration of oil droplets present.

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8
Q

Iodine value

A

Gives a measure of the degree of unsaturation of a lipid.
Higher iodine value = Higher unsaturation ( more C=C bonds ).

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9
Q

Iodine value

A

The grams of iodine absorbed per 100g of lipid.

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10
Q

Iodine is reddish-brown but not intense enough to be used as a food indicator. Hence, starch is used.

A

True true related

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11
Q

Saponification value.

A

The mg of KOH, which is required to neutralise completely 1g of fat.

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12
Q

Saponification

A

A measure of the average weight of triacylglycerols in a sample.

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13
Q

Saponification

A

Breaking down a neutral fat into fatty acids and glycerol using an alkali.

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14
Q

Complex lipids

A
  1. Phospholipids
    - glycerophospholipids
    -sphingophosphilipids
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15
Q

Glycolipids

A

These contain fatty acids, carbohydrates, and a nitrogenous base. The alcohol is also sphingosine.

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16
Q

Glycolipids

A

Also called glycosphingolipids

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17
Q

Lipoprotein

A

L

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18
Q

Neutral lipids

A

TAG, MAG, DAG, Cholesterol Cholesteryl enters

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19
Q

Fatty acids of animals are simpler incontrast those from plants

A

Those from plants contain epoxy, keto, hydroxy, and cyclopentane rings

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20
Q

Saturated FA end in

A

Anoic

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21
Q

Unsaturated FA end in

A

enoic

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22
Q

Short chain FA

A

Less than 6 carbons

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23
Q

Medium chain

A

8 to 14

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24
Q

Long chain FA

A

16 to 24

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25
Q

Essential FA

A

Linolenic acid and linoleic acid

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26
Q

Arachidonic acid

A

Can become essential if its precursor Linoleic acid is not provided.

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27
Q

L Acids

A

Humans lack the enzymes that can introduce double bonds beyond carbons 9 to 10.

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28
Q

EFA

A

They are also needed for the synthesis of eicosanoids.

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29
Q

Deficiency in EFA

A

Causes phrynoderma or toad skin

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30
Q

Oleic acid is a

A

Cis isomer

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31
Q

Elaidic acid is a

A

Trans isomer

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32
Q

Cis isomer

A

They are less stable

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33
Q

Cis isomer

A

Better than trans isomer.

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34
Q

Eicosanoids

A

Prostaglandins, thromboxanes, prostacyclins, leukotrienes .

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35
Q

Hydrolysis of FA is catalysed by

A

Lipase

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36
Q

Hydrolytic rancidity

A

Occurs due to partial hydrolysis of TAG by bacteria

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37
Q

Bial’s reagent

A

Orcinol
Conc. HCl
FeCL3

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38
Q

Lasker and Enkelwitz

A

Uses Benedicts reagent.

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39
Q

Lugols iodine +starch

A

Blue black colour

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40
Q

Lugols iodine + glycogen

A

Brown- blue

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41
Q

Starch- iodine complex

A

Produces high colouration than glycogen- iodine.

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42
Q

BQR

A
  1. Potassium ferrocyanide
  2. Potassium thiocynide
  3. Copper 2 sulphate
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43
Q

Essential amino acids(MITLLV)

A
  1. Methionine
  2. Isoleucine
  3. Tryptophan
  4. Lysine
  5. Leucine
  6. Valine
44
Q

Salting out draw back

A

A large amount of salt can contaminate the solution.

45
Q

Biuret’s test

A

Two amide/peptide bonds
Purple/ violet colour.

46
Q

Xanthoproteic test

A

To test for a phenyl ring
Colour= yellow to orange

47
Q

Millon’s test

A

To test for a phenolichydroxy ring
Colour = pink to dark red colouration

48
Q

Millon reagent

A

Solution of mercuric and mercurous ions in nitric and nitrous acids.

49
Q

Hopkin Cole

A

To detect indole ring amino acid: tryptophan
Colour= violet ring

50
Q

Reducing Sulphur test

A

Used to test for Sulphur containing amino acids; cysteine, methionine.
Black Ppt indicates Sulphur .

51
Q

Amino acids with aliphatic side chains

A

Leu, Ille, val are called branched amino acids

52
Q

Glu and Asp acids

A

Dicarboxylic monoamino acids

53
Q

Amino acid with imidazole ring

A

Histidine

54
Q

Amino acid with guanidino group

A

Arginine

55
Q

Some amino acids are sweet

A

Glycine, Ala and Val

56
Q

Tasteless amino acids

A

Leu

57
Q

Ile and thre

A

Have a second asymmetric carbon

58
Q

Alpha amino acid reacts with ninhydrin

A

To form purple,blue or pink colour

59
Q

Peptide bond

A

1 rigid and planar
2. It exists in the trans configuration.

60
Q

Alpha helix

A

It has a rigid arrangement of polypeptide chain.

61
Q

Acetic acid and lactic acid

A

They defy the definition of carbohydrates being hydrates of carbon

62
Q

Sugar

A

Carbohydrates that are soluble in H2O and sweet to taste

63
Q

Classification of carbs

A
  1. Monosaccharides
  2. Oligosaccharides
  3. Polysaccharides
64
Q

Monosaccharides and oligosaccharides

A

They are sweet to taste, soluble in water, and are crystalline
They are called simple sugars

65
Q

Monosaccharides

A

They are called simple sugars
They can not be further hydrolysed.

66
Q

Oligosaccharides

A

Contain 2 to 10 monosaccharides

67
Q

Oligosaccharides

A

They can be further divided to disaccharides and trisaccharides

68
Q

Polysaccharides

A

They are tasteless and form colloids

69
Q

Polysaccharides

A

They are grouped into homopolysaccharides and heteropolysaccharides

70
Q

Most occurring carbs

A

Are of D- isomers
The cells machinery are specific to metabolising D configurations

71
Q

Racemic mixture

A

An equal mixture of d an l isomers which 0 optical activity.

72
Q

Of the 8 aldohexose

A

Glucose, mannose, and galactose are the most common

73
Q

Epimers

A

Glucose and galactose at C4

74
Q

Epimers

A

Glucose and mannose at C2

75
Q

Epimerization

A

The interconversion of one epimer to the other
Eg. Glucose to mannose and vice versa and glucose to galactose and vice versa

76
Q

Epimerization

A

This is catalysed by enzyme epimerase

77
Q

Epimers

A

D allose and glucose at C 3

78
Q

Enontiomers

A

They are special type of steroisomers that are mirror images of each other.

79
Q

Enantiomers

A

They are L and D type

80
Q

Diastereomers

A

Stereoisomers that are not mirror images of each other.

81
Q

The alpha and beta forms of D glucose are known as

A

Anomers. They differ in configuration at C1, only known as anomeric carbon.

82
Q

Tautomerization

A

Tautomerization occurs in glucose in alkaline solution.

83
Q

Test to determine reducing sugars

A

Benedict test, Barfoed and Fehlings tests

84
Q

Reducing property

A

It is much high in alkaline than in acidic

85
Q

Oxidizing agents

A

Agents that cause oxidation in other molecules but they themselves are reduced.

86
Q

Oxidation of aldehyde group in glucose

A

Produces gluconic acid

87
Q

Oxidizing agents

A
  1. Oxygen
  2. Ozone
  3. KClO3
  4. Nitric acid
  5. Hydrogen peroxide
  6. Halogens
88
Q

Reducing the various aldehydes produces alcohols

A
  1. D- Glucose to D Sorbitol
89
Q

Mannose to

A

Mannitol

90
Q

D Galactose

A

D Dulcitol

91
Q

D Fructose to

A

D sorbitol + D Mannitol

92
Q

D- Ribose to

A

D Ribitol

93
Q

Sorbitol and dulcitol when accumulated in the cell

A

Can cause swelling of cells and certain pathological conditions like cataracts, peripheral neuropathy, and nephropathy

94
Q

Glucose

A

Change in pos. of Oh occur on C3

95
Q

Galactose

A

Change in pos of OH occurs on C2

96
Q

Fructose

A

Contains two CH2OH groups

97
Q

Xylose pentose

A

Change is on the 4th carbon

98
Q

Lactose

A

Beta 1,4 glycosidic bond

99
Q

Maltose

A

Alpha 1,4 glycosidic bond

100
Q

Sucrose

A

Alpha 1,2 glycosidic bond

101
Q

Trehalose

A

Alpha 1 1 glycosidic bond

102
Q

Lactose

A

Glucose + galactose

103
Q

Maltose

A

Glucose+ glucose

104
Q

Sucrose

A

Fructose+ glucose

105
Q

Carbs found in glycoproteins

A

L fructose, N acetylneuraminic acid, N acetylgalactosamine, N acetylglucosamine,galactose,mannose.

106
Q

Glutathione

A

Glutamyl Cysteiny Nd glycine

Biochemistry Second Year (7 decks)

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