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Bio (Exam 3) > Lecture 15 > Flashcards

Lecture 15 Flashcards

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Biology 101 flashcards
1
Q

Proteins = large complex ___ composed of ___ ___.

A

molecules, amino acids

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2
Q

Proteins = ___ components that ___ ___ ___.

A

structural, regulate bodily functions

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3
Q

There are ___ ___ ___ amino acids. They can make up ___ of different types of ___.

A

20 naturally occurring, thousands, proteins

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4
Q

___ in our food are broken down into component ___ ___ by ___ in the digestive tract.

A

Proteins, amino acids, enzymes

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5
Q

Proteins are transported in the ___.

A

bloodstream

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6
Q

___ proteins like ___ and ___ provide support.

A

Structural, collagen, keratin

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7
Q

Enzymes are ___ that act like ___.

A

proteins, catalysts

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8
Q

___, like insulin, help with ___.

A

Hormones, regulation

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9
Q

___ proteins, like hemoglobin substances, help with ___.

A

Transport, regulation

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10
Q

___ proteins are reserves of ___ ___. Some examples are ___ (found in egg whites) and ___ (found in milk).

A

Storage, amino acids, ovalbumin, casein

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11
Q

___ proteins help with movement in the muscles. Some examples are ___ and ___.

A

Contractile, actin, myosin

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12
Q

___ proteins, like ___, help protect.

A

Defensive, antibodies

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13
Q

The role of ___ protein is to supply ___ ___ for the body to make proteins.

A

dietary, amino acids

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14
Q

All ___ ___ ___ are necessary for protein ___.

A

20 amino acids, synthesis

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15
Q

There are ___ amino acids that can’t be made by the body. Therefore, they must be supplied by ___. These are called the ___ amino acids.

A

9, diet, essential

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16
Q

The human body can synthesize ___ amino acids.

A

11

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17
Q

The ___ amino acids ___ be stored by the body.

A

essential, can

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18
Q

It is critical to receive all the ___ ___ ___ in each meal.

A

essential amino acids

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19
Q

A persistent lack of ___ ___ ___ will lead to ___ ___.

A

essential amino acids, protein deficiency

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20
Q

3 examples of essential amino acids are ___, ___, and ___.

A

leucine, lysine, tryptophan

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21
Q

3 examples of nonessential amino acids are ___, ___, and ___.

A

asparagine, glutamine, glycine

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22
Q

___ ___ contain all the ___ amino acids in the right proportions.

A

Complete proteins, essential

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23
Q

Almost all proteins derived from animals are ___ proteins.

A

complete

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24
Q

Proteins derived from ___ are usually incomplete proteins (meaning that they’re deficient in one or more ___ ___ ___)

A

plants, essential amino acids

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25
Q

Combining ___ ___ ___ can supply all the essential amino acids.

A

complementary plant proteins

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26
Q

The traditional diet of the Mexican indigenous people - ___ & ___ - contains ___ ___.

A

beans, corn, complementary proteins

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27
Q

Beans are low in ___ but adequate in ___ & ___.

A

methionine, tryptophan, lysine

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28
Q

Corn is poor in ___ & ___ but contains adequate amounts of ___.

A

tryptophan, lysine, methionine

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29
Q

___ of total calories consumed should be from proteins.

A

12%

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30
Q

For every ___ of body weight, someone should consume ___ grams of protein.

A

kilogram, 0.8

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31
Q

1 ounce of meat or cheese has about ___ grams of protein.

A

7

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32
Q

1 glass of milk has about ___ grams of protein.

A

8

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33
Q

Half a cup of beans has about ___ grams of protein.

A

6

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34
Q

1 slice of whole wheat bread has about ___ grams of protein.

A

4

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35
Q

About ___ billion people, or ___-___% of the world’s population, suffer from undernutrition or malnutrition.

A

1, 15, 20

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36
Q

There are approximately ___ million deaths each year from undernutrition or malnutrition.

A

20

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37
Q

___ = insufficient number of kilocalories to maintain daily energy requirements.

A

Undernutrition

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38
Q

___ = quality deficiency in which 1 or more essential ___ are lacking, even though there are sufficient calories.

A

Malnutrition, nutrients

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39
Q

Fats are one category of the organic molecules known as ___.

A

lipids

40
Q

___ = diverse group of ___ with a common characteristic: ___ in water.

A

Lipids, compounds, insolubility

41
Q

___, like animal fat, vegetable oils, or subcutaneous fat, are ___ that help with ___ ___ and ___.

A

Triglycerides, lipids, energy storage, insulation

42
Q

___ like ___ are ___ that help with structure. Ones like cortisol, estrogen, and testosterone help with ___.

A

Steroids, cholesterol, lipids, regulation

43
Q

___, like phosphatidylcholine in ___ ___, have ___ functions.

A

Phospholipids, cell membranes, structural

44
Q

___ (fats and oils) make up ___ of the ___ in foods.

A

Triglycerides, 95%, lipids

45
Q

Triglycerides are formed from ___ and ___ ___ ___.

A

glycerol, 3 fatty acids

46
Q

___ ___ are the simplest type of lipid. They are building blocks for ___ & ___.

A

Fatty acids, triglycerides, phospholipids

47
Q

The body can synthesize ___ fatty acids.

A

most

48
Q

There are 3 ___ ___ that we can’t synthesize (and they thus must be supplied through diet): ___ acid, ___ acid, & ___ acid.

A

fatty acids, linoleic, linolenic, arachidonic

49
Q

Fatty acid = ___ ___ with ___ attached.

A

carbon chain, hydrogen

50
Q

Different fatty acids vary in the number of ___ & ___ atoms they have.

A

carbon, hydrogen

51
Q

___ fatty acids have all ___ bonds between their ___ atoms.

A

Saturated, single, carbon

52
Q

___ fatty acids have 1 or more ___ bonds between their ___ atoms.

A

Unsaturated, double, carbon

53
Q

Fats in foods contain a mix of both ___ & ___ fatty acids.

A

saturated, unsaturated

54
Q

___ fats are ___ at room temperature and include animal fats like lard, butter, & beef fat.

A

Saturated, solid

55
Q

Vegetable oils are generally composed of ___ fatty acids, and are ___ at room temperature.

A

unsaturated, liquid

56
Q

Oils with ___ fatty acids = olive, peanut, canola.

A

monounsaturated

57
Q

Oils with ___ fatty acids = corn, soybean, safflower.

A

polyunsaturated

58
Q

___ fats in plants = coconut oil & butter, palm oil.

A

Saturated

59
Q

Hydrogenation is used to turn ___ oils into ___ fats.

A

unsaturated, saturated

60
Q

Hydrogenation can change ___ fats into ___ fats.

A

unsaturated, trans

61
Q

Hydrogenation is used to convert a ___ ___ into a ___ ___, like margarine.

A

liquid oil, solid fat

62
Q

Diets high in ___ ___ have been implicated in colon, breast, & prostate cancers.

A

saturated fats

63
Q

___ fats and ___ fats increase ___ ___ levels, which are linked to cardiovascular disease.

A

Saturated, trans, blood cholesterol

64
Q

Trans fat = ___ fat with ___ ___.

A

unsaturated, trans isomer

65
Q

Unsaturated fats ___ the risk of cardiovascular disease by ___ blood ___ levels.

A

lower, lowering, cholesterol

66
Q

Cholesterol is a type of lipid known as a steroid.

A

lipid, steroid

67
Q

Cholesterol is a vital constituent of all cells; it is part of the ___ component of ___ ___.

A

lipid, cell membranes

68
Q

Cholesterol is used in the synthesis of ___ and other ___, as well as ___.

A

sex, hormones, bile

69
Q

Bile = fluid secreted by the ___, concentrated in the ___ & poured into the ___ ___ via the bile duct.

A

liver, gallbladder, small intestine

70
Q

Cholesterol is synthesized in the ___ from ___ fatty acids, and it’s also absorbed by ___ cells.

A

liver, saturated, intestinal

71
Q

We can get ___ from eggs, butter, cheese, & meat.

A

cholesterol

72
Q

If the diet is high in ___ ___ - even if it’s low in cholesterol - the ___ responds with ___ cholesterol synthesis.

A

saturated fats, liver, increased

73
Q

Cholesterol is ___ in the watery medium of ___.

A

insoluble, blood

74
Q

___ transport cholesterol.

A

Lipoproteins

75
Q

2 types of lipoproteins: LDL (___-___ lipoprotein) & HDL (___-___ lipoprotein)

A

low-density, high-density

76
Q

LDL = bad ___. It causes ___ in ___ & leads to heart attacks & strokes.

A

cholesterol, deposits, arteries

77
Q

HDL removes excess ___ / ___ ___. It carries it to the ___ for degradation & elimination.

A

cholesterol, body tissue, liver

78
Q

___ fats lower blood cholesterol levels. ___ fats lower all cholesterol levels, including HDLs. ___ fats lower total and LDL levels, and ___ HDL levels.

A

Unsaturated, Polyunsaturated, Monounsaturated, raise

79
Q

The ratio of total cholesterol to ___ should be less than ___ to ___.

A

HDL, 5, 1

80
Q

___ comprise only 1-2% of dry weight.

A

Micronutrients

81
Q

2 categories of ___: organic compounds / ___, & inorganic compounds / ___

A

micronutrients, vitamins, minerals

82
Q

A, D, E, and K are ___-___ vitamins.

A

fat-soluble

83
Q

___-___ vitamins (including 8 B-complex vitamins and C) are not stored in the body. Excess intake is ___, and eliminated through the ___.

A

Water-soluble, toxic, urine

84
Q

You can get vitamin ___ from yellow, orange, and dark green veggies, as well as fruits and dairy products. It helps with ___ ___.

A

A, night vision

85
Q

You can get vitamin ___ from eggs and enriched dairy products. It helps protect against ___.

A

D, rickets

86
Q

You can get vitamin ___ from whole grains, seeds, and nuts. It helps protect against ___.

A

B1, beriberi

87
Q

Inorganic compounds (___) exist in the body as ___.

A

minerals, ions

88
Q

___ minerals help with normal ___ activities.

A

17, metabolic

89
Q

The 2 types of minerals are ___ minerals (___/day) & ___ minerals (only a few mg/day).

A

major, 100mg+, trace

90
Q

___ is a ___ that helps with bone & tooth formation, blood clotting, and muscle contraction.

A

Calcium, mineral

91
Q

___ is a ___ that helps with ATP and nucleic acid formation.

A

Phosphorus, mineral

92
Q

___ is a ___ that helps with protein formation.

A

Sulfur, mineral

93
Q

Carbs should make up about ___ of one’s daily calorie intake.

A

60%

94
Q

Proteins should make up about ___-___ of one’s daily calorie intake

A

8-10%

95
Q

Fats should make up no more than ___ of one’s daily calorie intake (10% ___ fats, 10% ___, 10% ___).

A

30%, saturated, monounsaturated, polyunsaturated

96
Q

___ ___ = carbon chain with hydrogen attached.

A

Fatty acid

97
Q

Steroids are a type of ___ made up of ___ ___ ___.

A

lipid, 4 carbon rings

Bio (Exam 3) (6 decks)

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