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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
Essential FA
Linolenic acid and linoleic acid
26
Arachidonic acid
Can become essential if its precursor Linoleic acid is not provided.
27
L Acids
Humans lack the enzymes that can introduce double bonds beyond carbons 9 to 10.
28
EFA
They are also needed for the synthesis of eicosanoids.
29
Deficiency in EFA
Causes phrynoderma or toad skin
30
Oleic acid is a
Cis isomer
31
Elaidic acid is a
Trans isomer
32
Cis isomer
They are less stable
33
Cis isomer
Better than trans isomer.
34
Eicosanoids
Prostaglandins, thromboxanes, prostacyclins, leukotrienes .
35
Hydrolysis of FA is catalysed by
Lipase
36
Hydrolytic rancidity
Occurs due to partial hydrolysis of TAG by bacteria
37
Bial's reagent
Orcinol Conc. HCl FeCL3
38
Lasker and Enkelwitz
Uses Benedicts reagent.
39
Lugols iodine +starch
Blue black colour
40
Lugols iodine + glycogen
Brown- blue
41
Starch- iodine complex
Produces high colouration than glycogen- iodine.
42
BQR
1. Potassium ferrocyanide 2. Potassium thiocynide 3. Copper 2 sulphate
43
Essential amino acids(MITLLV)
1. Methionine 2. Isoleucine 3. Tryptophan 4. Lysine 5. Leucine 6. Valine
44
Salting out draw back
A large amount of salt can contaminate the solution.
45
Biuret's test
Two amide/peptide bonds Purple/ violet colour.
46
Xanthoproteic test
To test for a phenyl ring Colour= yellow to orange
47
Millon's test
To test for a phenolichydroxy ring Colour = pink to dark red colouration
48
Millon reagent
Solution of mercuric and mercurous ions in nitric and nitrous acids.
49
Hopkin Cole
To detect indole ring amino acid: tryptophan Colour= violet ring
50
Reducing Sulphur test
Used to test for Sulphur containing amino acids; cysteine, methionine. Black Ppt indicates Sulphur .
51
Amino acids with aliphatic side chains
Leu, Ille, val are called branched amino acids
52
Glu and Asp acids
Dicarboxylic monoamino acids
53
Amino acid with imidazole ring
Histidine
54
Amino acid with guanidino group
Arginine
55
Some amino acids are sweet
Glycine, Ala and Val
56
Tasteless amino acids
Leu
57
Ile and thre
Have a second asymmetric carbon
58
Alpha amino acid reacts with ninhydrin
To form purple,blue or pink colour
59
Peptide bond
1 rigid and planar 2. It exists in the trans configuration.
60
Alpha helix
It has a rigid arrangement of polypeptide chain.
61
Acetic acid and lactic acid
They defy the definition of carbohydrates being hydrates of carbon
62
Sugar
Carbohydrates that are soluble in H2O and sweet to taste
63
Classification of carbs
1. Monosaccharides 2. Oligosaccharides 3. Polysaccharides
64
Monosaccharides and oligosaccharides
They are sweet to taste, soluble in water, and are crystalline They are called simple sugars
65
Monosaccharides
They are called simple sugars They can not be further hydrolysed.
66
Oligosaccharides
Contain 2 to 10 monosaccharides
67
Oligosaccharides
They can be further divided to disaccharides and trisaccharides
68
Polysaccharides
They are tasteless and form colloids
69
Polysaccharides
They are grouped into homopolysaccharides and heteropolysaccharides
70
Most occurring carbs
Are of D- isomers The cells machinery are specific to metabolising D configurations
71
Racemic mixture
An equal mixture of d an l isomers which 0 optical activity.
72
Of the 8 aldohexose
Glucose, mannose, and galactose are the most common
73
Epimers
Glucose and galactose at C4
74
Epimers
Glucose and mannose at C2
75
Epimerization
The interconversion of one epimer to the other Eg. Glucose to mannose and vice versa and glucose to galactose and vice versa
76
Epimerization
This is catalysed by enzyme epimerase
77
Epimers
D allose and glucose at C 3
78
Enontiomers
They are special type of steroisomers that are mirror images of each other.
79
Enantiomers
They are L and D type
80
Diastereomers
Stereoisomers that are not mirror images of each other.
81
The alpha and beta forms of D glucose are known as
Anomers. They differ in configuration at C1, only known as anomeric carbon.
82
Tautomerization
Tautomerization occurs in glucose in alkaline solution.
83
Test to determine reducing sugars
Benedict test, Barfoed and Fehlings tests
84
Reducing property
It is much high in alkaline than in acidic
85
Oxidizing agents
Agents that cause oxidation in other molecules but they themselves are reduced.
86
Oxidation of aldehyde group in glucose
Produces gluconic acid
87
Oxidizing agents
1. Oxygen 2. Ozone 3. KClO3 4. Nitric acid 5. Hydrogen peroxide 6. Halogens
88
Reducing the various aldehydes produces alcohols
1. D- Glucose to D Sorbitol
89
Mannose to
Mannitol
90
D Galactose
D Dulcitol
91
D Fructose to
D sorbitol + D Mannitol
92
D- Ribose to
D Ribitol
93
Sorbitol and dulcitol when accumulated in the cell
Can cause swelling of cells and certain pathological conditions like cataracts, peripheral neuropathy, and nephropathy
94
Glucose
Change in pos. of Oh occur on C3
95
Galactose
Change in pos of OH occurs on C2
96
Fructose
Contains two CH2OH groups
97
Xylose pentose
Change is on the 4th carbon
98
Lactose
Beta 1,4 glycosidic bond
99
Maltose
Alpha 1,4 glycosidic bond
100
Sucrose
Alpha 1,2 glycosidic bond
101
Trehalose
Alpha 1 1 glycosidic bond
102
Lactose
Glucose + galactose
103
Maltose
Glucose+ glucose
104
Sucrose
Fructose+ glucose
105
Carbs found in glycoproteins
L fructose, N acetylneuraminic acid, N acetylgalactosamine, N acetylglucosamine,galactose,mannose.
106
Glutathione
Glutamyl Cysteiny Nd glycine

Biochemistry Second Year (7 decks)

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