Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BIOL 203 > Lesson 6 > Flashcards

Lesson 6 Flashcards

1
Q

what are carbs mostly composed of

A

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

what are fats mostly composed of

A

fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

what are the three parts of the amino acid

A

the amino group (NH2), the acid group (COOH) are the backbone and the unique side group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

what are the two acidic (negatively charged) polar amino acids ?

A

aspartic acid and glutamic acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are the three basic (positively charged) polar amino acids ?

A

histidine, lysine, arginine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what are the 5 uncharged polar amino acids ?

A 
serine
threonine
tyrosine
asparagine
glutamine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

how many aa

A

20

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

how many essential aa

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

how many non essential aa

A

11

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

what are the two ways of sorting aa

A

polarity and side chain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

what makes aa non polar

A

absence of oxygen in side group (no hydrogen bonds)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

what are the two types of polar aa? what do they have in common

A

uncharged and charged

can both make hydrogen bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

what is a protein?

A

completed polypeptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

what is the structure of hemoglobin ?

A

4 polypeptides formed together

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

if you took aa and linked them together and placed in water

A

polar and charged aa would be drawn to each other w hydrogen bonds
non polar would cluster, avoiding h bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

what is protein shape determined by

A

the sequence of aa in the chain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

what will cause the protein to unfold

A

broken h bonds denature protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

what will cause a protein to denature ?

A

change in temperature or pH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

in food, a denatured protein changes___

A

texture and consistency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

in body, a denatured protein ___

A

is no longer functional

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

how does slow cooking affect protein structure ?

A

muscle bundles held together by collagen (a protein). collagen denatured, reducing toughness of meat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

if a meat is unpleasant to chew and is tough, what is this usually due to?

A

not enough denatured collagen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

what does collagen look like ?

A

woven rope

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

the older the animal, what changes w quantity of collagen?

A

more collagen which is why veal is more tender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

what does collagen become when slow cooked ?

A

gelatin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

which macro is a jack of all trades

A

protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

what protein is at the foundation of bone ?

A

collagen fibres

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

what are two key structural proteins

A

collagen and keratin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

what is the most common substance in the body next to water

A

protein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

is insulin a protein

A

yes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

why does it need to be injected ?

A

bc it is a protein, so if taken orally it is denatured in the stomach acid and separated into amino acids and would need to be built from scratch, but in type I diabetes you can’t

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

what do plasma proteins do ?

A

remain in blood vessels intravascularly, work to bring back fluid from interstitial space into capillaries to prevent swelling
h-bond prevents water from leaking back out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

what happens to plasma proteins if protein levels drop

A

plasma proteins h-bond in interstitial fluid

edema

34
Q

what is the tell tale sign of malnutrition

A

edema

35
Q

what is the ideal pH in blood and tissue

A

7.35-7.45

36
Q

why is it important for blood and tissues to keep a certain pH

A

if it changes, hemoglobin denatures and can’t transport oxygen

37
Q

how do proteins maintain pH

A

act as buffers, picking up or dropping H+ in solution

38
Q

how do proteins aid in transport ?

A

pumps across lipid bilayer

39
Q

how do protein help against disease ?

A

as antibodies

40
Q

what percentage of our genes code for protein

A

90%

41
Q

in each nucleus, there is the same DNA, but do they have the same genes turned on ?

A

no

42
Q

what is the machine that builds the protein ?

A

ribosome

43
Q

what is mRNA?

A

copies instructions for making some protein the cell needs. leaves DNA in nucleus and attaches itself to ribosome. assembles polypeptide

44
Q

what happens in protein synthesis if missing an essential aa ?

A

production of protein stops, and the partially made polypeptide is dismantled and aa returned to pool

45
Q

what is the main point of protein digestion

A

disassemble protein into aa that you then reassemble in a more fitting way

46
Q

in the stomach how is protein digested

A

by HCl and HCl-activated pepsin

47
Q

how does the pancreas help in protein digestion

A

secretion of enzymes

48
Q

how does the small intestine digest protein

A

by pancreatic enzymes

49
Q

where do aa go to when absorbed

A

to hepatic portal vein to liver and then the rest of body

50
Q

very little protein escapes digestion: true or false ?

A

true

51
Q

liver keeps some aa for its function: true or false ?

A

true

52
Q

what is protein turnover ?

A

the recycling of protein which makes us need less protein in our food

53
Q

what is the protein found in RBC

A

hemoglobin

54
Q

how many hemoglobin molecules per RBC

A

280 million

55
Q

what % nitrogen is protein

A

16%

56
Q

what is nitrogen crucial for ?

A

synthesis of hormones, etc

57
Q

protein turnover is important for the synthesis of two things

A

protein and nitrogen containing compounds

58
Q

what is the nitrogen equilibrium ?

A

intake (diet) + retention (protein turnover) = losses (in urine, feces, sweat)

59
Q

a normal body will have what nitrogen balance ?

A

equilibrium

60
Q

when will you find positive nitrogen balance ? (5)

A

pregnancy, lactation, resistance exercise, recovery from illness, growing children (building muscle tissue)

61
Q

when will you find negative nitrogen balance ? (2)

A

starvation, emotional trauma

62
Q

astronauts will have what kind of nitrogen balance ?

A

negative

63
Q

through what process does the body use proteins for energy ?

A

deamination (using carbon skeleton of deaminated aa)

64
Q

if you eat too much protein what happens ?

A

deamination and storage as fat

65
Q

what are allergies and celiac disease responding to ?

A

proteins as pathogens

66
Q

most children outgrow food allergies by what age

A

5

67
Q

what is the pathology of celiac disease

A

damage to villi due to immune response to gluten.. villi atrophy leads to malabsorption of nutrients

68
Q

what is non celiac gluten sensitivity?

A

develop symptoms when they consume gluten containing foods and feel better on gluten free diet but don’t have celiac

69
Q

what is the EAR for protein ? what is the RDA ?

A

EAR 0.66 protein/kg BW

RDA 0.8 protein/kg BW

70
Q

what is the goal of estimating the RDA of essential aa ?

A

positive nitrogen balance in kids, balance maintenance in adults

71
Q

what is protein quality influenced by (2)

A

aa composition and protein digestibility

72
Q

what is an incomplete protein

A

lacks 1+ essential aa and is poorly absorbed

73
Q

how many essential aa do animal protein have

A

9

74
Q

how many essential aa do legumes lack

A

at least 2

75
Q

what is protein complementations

A

mixing incomplete plant based protein

76
Q

grains are low in which 2 aa? high in which 2?

A

low in isoleucine and lysine

high in methionine and tryptophan

77
Q

legumes low in which 2 aa? high in which 2?

A

high in isoleucine and lysine

low in methionine and tryptophan

78
Q

why arent protein bars good ?

A

high in sugar

79
Q

how is protein listed in nutrition facts ?

A

as amount in grams

80
Q

how can you judge protein quality

A

by looking at ingredient list, for eggs and milk

BIOL 203 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions