LAB 2: Identifying Common Biochemical Substances

Question 1

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

Answer 1

Inorganic Compounds

Question 2

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

Answer 2

Organic Compound

Question 3

What are the 4 major types of biological molecules

Answer 3

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

Question 4

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

Answer 4

Carbohydrates

Question 5

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

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

Answer 5

glucose

Question 6

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

Answer 6

Lipids

Question 7

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

Answer 7

Proteins

Question 8

These stores and transmits genetic information

Answer 8

Nucleic Acid

Question 9

Form when simple sugars join together to make larger molecules

Answer 9

Carbohydrates

Question 10

Made by stringing together amino acids in a specific order

Answer 10

Proteins

Question 11

Created with fatty acids attach to glycerol

Answer 11

Lipids

Question 12

Are built by connecting nucleotides through specific bonds

Answer 12

Nucleic Acid

Question 13

Common sources/examples of carbohydrates

Answer 13

Glucose, fructose, sucrose, cellulose

Question 14

Chemical components/Building blocks of Carbohydrates

Answer 14

Carbon, hydrogen and oxygen

Question 15

Characteristics/Features of Carbohydrates

Answer 15

Often categorized into monosaccharides, disaccharides, and polysaccharides

Question 16

Common Sources/Examples of lipids

Answer 16

Fats, oil, phospholipids, steroids

Question 17

Chemical Components/Building Blocks of Lipids

Answer 17

Carbon, Hydrogen and oxygen

Question 18

Characteristics/Features of lipids

Answer 18

Hydrophobic (water-repelling) can be saturated or unsaturated

Question 19

Common Source/Examples of Proteins

Answer 19

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

Question 20

Chemical Components/Building Blocks of Proteins

Answer 20

Carbon, Hydrogen, oxygen, nitrogen, and sometimes sulfur

Question 21

Characteristics/Features of Proteins

Answer 21

Have primary, secondary, tertiary, and quaternary structure

Question 22

Common Sources/Examples of Nucleic Acid

Answer 22

DNA (deoxyribonucleic acid), RNA (ribonucleic acid)

Question 23

Chemical Components/Building Blocks of Nucleic Acid

Answer 23

Carbon, hydrogen, oxygen, nitrogen, and phosphorus

Question 24

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

Answer 24

Indicators

Question 25

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

Answer 25

Indicator

Question 26

It can identify the presence of lipids

Answer 26

Ethyl Alcohol

Question 27

It can identify the presence of Carbohydrates (Starch)

Answer 27

Iodine

Question 28

It can identify the presence of carbohydrates (sucrose)

Answer 28

Benedict’s Solution

Question 29

It can identify the presence of Proteins

Answer 29

Biuret Solution

Question 30

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

Answer 30

True

Question 31

PHYSICAL CHARACTERISTICS - Are densely packed - Mostly white or pale colored - Mostly sweet or starchy in taste - Can be chewed or digested easily

Answer 31

Carbohydrates

Question 32

PHYSICAL CHARACTERISTICS - Slippery and greasy In texture - Colorless and odorless - Insoluble in polar substances

Answer 32

Lipids

Question 33

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

Answer 33

Proteins

Question 34

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

Answer 34

Carbohydrates

Question 35

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

Answer 35

Lipids

Question 36

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.

Answer 36

Proteins

Question 37

Plants store most of their energy in ?, especially ?

Answer 37

Carbohydrates, starch

Question 38

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

Answer 38

Glycogen, Lipids, Fats

Question 39

Primary causes of obesity

Answer 39

- Genetics - Metabolism - Lifestyle - Excessive consumption of calories

Question 40

Primary causes of obesity

Answer 40

- Genetics - Metabolism - Lifestyle - Excessive consumption of calories

Question 41

Primary causes of malnutrition

Answer 41

Lack of essential nutrients in the body