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BIOCHEM (LAB) > LAB 2: Identifying Common Biochemical Substances > Flashcards

LAB 2: Identifying Common Biochemical Substances Flashcards

1
Q

Is the study of all compounds that do not have carbon compounds, they have simpler structures and higher melting and boiling points

A

Inorganic Compounds

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2
Q

Contain carbon and hydrogen, it has a complex structure and has the lowest melting and boiling point

A

Organic Compound

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3
Q

What are the 4 major types of biological molecules

A
  1. Carbohydrates
  2. Proteins
  3. Lipids
  4. Nucleic Acid
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4
Q

These provide energy and structural support. They’re the body’s primary source of energy and the brain’s preferred energy source.

A

Carbohydrates

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5
Q

Carbs are broken down by the body into _____ – a type of sugar.

____ is used as fuel by your body’s cells, tissues, and organs.

A

glucose

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6
Q

Stores energy and form cell membranes. Are fatty, waxy, or oily compounds that are soluble in organic solvents and insoluble in polar solvents such as water

A

Lipids

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7
Q

Perform a wide range of functions including catalyzing reactions (enzymes) and providing structure

A

Proteins

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8
Q

These stores and transmits genetic information

A

Nucleic Acid

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9
Q

Form when simple sugars join together to make larger molecules

A

Carbohydrates

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10
Q

Made by stringing together amino acids in a specific order

A

Proteins

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11
Q

Created with fatty acids attach to glycerol

A

Lipids

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12
Q

Are built by connecting nucleotides through specific bonds

A

Nucleic Acid

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13
Q

Common sources/examples of carbohydrates

A

Glucose, fructose, sucrose, cellulose

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14
Q

Chemical components/Building blocks of Carbohydrates

A

Carbon, hydrogen and oxygen

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15
Q

Characteristics/Features of Carbohydrates

A

Often categorized into monosaccharides, disaccharides, and polysaccharides

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16
Q

Common Sources/Examples of lipids

A

Fats, oil, phospholipids, steroids

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17
Q

Chemical Components/Building Blocks of Lipids

A

Carbon, Hydrogen and oxygen

18
Q

Characteristics/Features of lipids

A

Hydrophobic (water-repelling) can be saturated or unsaturated

19
Q

Common Source/Examples of Proteins

A

Enzymes, structured proteins (collagen), transport proteins (hemoglobin)

20
Q

Chemical Components/Building Blocks of Proteins

A

Carbon, Hydrogen, oxygen, nitrogen, and sometimes sulfur

21
Q

Characteristics/Features of Proteins

A

Have primary, secondary, tertiary, and quaternary structure

22
Q

Common Sources/Examples of Nucleic Acid

A

DNA (deoxyribonucleic acid), RNA (ribonucleic acid)

23
Q

Chemical Components/Building Blocks of Nucleic Acid

A

Carbon, hydrogen, oxygen, nitrogen, and phosphorus

24
Q

They determine specific molecules or compounds present in objects such as food

A

Indicators

25
Q

What are ethyl alcohol, iodine, vinegar, acetone, biuret solution, and benedict’s solution?

A

Indicator

26
Q

It can identify the presence of lipids

A

Ethyl Alcohol

27
Q

It can identify the presence of Carbohydrates (Starch)

A

Iodine

28
Q

It can identify the presence of carbohydrates (sucrose)

A

Benedict’s Solution

29
Q

It can identify the presence of Proteins

A

Biuret Solution

30
Q

TRUE or FALSE

Substances such as vinegar, sucrose solution, and acetone didn’t have much effect or reaction on the foods

A

True

31
Q

PHYSICAL CHARACTERISTICS

  • Are densely packed
  • Mostly white or pale colored
  • Mostly sweet or starchy in taste
  • Can be chewed or digested easily
A

Carbohydrates

32
Q

PHYSICAL CHARACTERISTICS

  • Slippery and greasy In texture
  • Colorless and odorless
  • Insoluble in polar substances
A

Lipids

33
Q

PHYSICAL CHARACTERISTICS

  • Fresh or natural ___-rich food tends to have febrile structures
  • Colorless and tasteless when raw
  • Compared to carbohydrates they are harder to digest
A

Proteins

34
Q

CHEMICAL CHARACTERISTICS

  • are composed of carbon, hydrogen, and oxygen
  • Can be classified as monosaccharides..
  • Their primary is to provide energy to organisms
A

Carbohydrates

35
Q

CHEMICAL CHARACTERISTICS

  • Have high percentage of Carbon & Hydrogen content
  • There are simple and complex ____
  • Its function is to provide but for secondary purposes
A

Lipids

36
Q

CHEMICAL CHARACTERISTICS

  • Are large biomolecules made up of amino acids
  • can be classified as fibrous or globular ____
  • The main function of ____ is to provide structure, create hormones, speed up chemical reactions, etc.
A

Proteins

37
Q

Plants store most of their energy in ?, especially ?

A

Carbohydrates, starch

38
Q

Animals store some energy in ?, but store most of their energy in? Especially ?

A

Glycogen, Lipids, Fats

39
Q

Primary causes of obesity

A
  • Genetics
  • Metabolism
  • Lifestyle
  • Excessive consumption of calories
40
Q

Primary causes of obesity

A
  • Genetics
  • Metabolism
  • Lifestyle
  • Excessive consumption of calories
41
Q

Primary causes of malnutrition

A

Lack of essential nutrients in the body

BIOCHEM (LAB) (7 decks)

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