Brainscape's Knowledge GenomeTM

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


See full index

BIOL131 - Chemical Level of Organization > Nutrients > Flashcards

Nutrients Flashcards

1
Q

What are nutrients and what are the classes?

A

Nutrients are substances from food that are used by the body for its life functions. They provide energy, building blocks for cellular components, and molecules that aid chemical reactions

Classes:
1. Carbohydrates (first major nutrient)
2. Lipids (second major nutrient)
3. Proteins
4. Vitamins
5. Minerals
6. Water

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

What elements make up carbohydrates?

A

Carbon, Hydrogen, Oxygen

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

What are carbohydrates that are found individually, in pairs, and in long chains called? (based on rings)

A

Individually: monosaccharides (aka simple sugars)
In pairs: disaccharides
Long chains: polysaccharides

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

What is the most common carbohydrate?

A

Glucose (monosaccharide)

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

How are disaccharides formed?

A

Two monosaccharides undergoing dehydration synthesis

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

How are disaccharides broken down into monosaccharides?

A

A disaccharide undergoes hydrolysis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Dietary sources of carbohydrates?

A

Plants: starch, sucrose and cellulose

Animals: glycogen and lactose

to be absorbed, carbohydrates must be broken down into monosaccharides

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

Describe the body’s ability to store carbohydrates

A

The body has a limited ability to store carbohydrates and they are easily converted to glycogen (stored in liver and muscle) and fat (in adipose tissue) if not used

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

What are the effects of carbohydrate consumption in excess or reduction?

A

Excess carbohydrate intake can lead to obesity and elevated blood lipid levels (ex. atherosclerosis)

Reduced carbohydrate intake can lead to increased protein and fat metabolism, loss of muscle mass, and potential acidosis

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

What are lipids composed of?

A

Carbon, Hydrogen, Oxygen, Phosphorus (less oxygen than carbohydrates)

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

What kind of molecules are lipids?

A

Lipids are non-polar, hydrophobic molecules that are insoluble in water and soluble in other lipids

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

What are the 4 classes of lipids?

A
  1. Triglycerides (triacylglycerols, neutral fats)
  2. Fatty acids (including eicosanoids)
  3. Phospholipids
  4. Steroids (cholesterol, estrogen, testosterone)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are triglycerides?

A

A storage lipid, and represent a vast energy reserve in adipocytes, muscle, and liver

They insulate, cushion, and protect vital organs

Excess triglyceride is a cause of obesity

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

What is the composition of triglycerides?

A

Triglycerides are made up of 1 glycerol and 3 fatty acid chains

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

What is glycerol?

A

Glycerol is a molecule made up of 3 carbon atoms (one per fatty acid)

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

What are fatty acids?

A

Fatty acids are long chains of carbon atoms bound with hydrogen atoms (hydrocarbons)

Chain length varies but is typically around 16-20 carbons long

Each fatty acid has a carboxylic acid tail at the end, giving the chain its acidic properties (-COOH)

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

What determines the solidity of fatty acids at room temperature?

A

The type of carbon-to-carbon bonds and length

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

What is the different between saturated and unsaturated fatty acids?

A

Saturated: if all bonds are single bonds in the chain

Unsaturated: if there is one double bond in the chain

Polyunsaturated: if there are more than one double bond in the chain

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

What type of fatty acid (saturated/unsaturated) is more stable at room temperature?

A

Saturated

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

Where do saturated fatty acids come from?

A

Primarily from animal sources and are solid at room temperature (called fats)

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

Where do unsaturated fatty acids come from?

A

Found in plant sources, and are liquid at room temperature (called oils)

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

Which type of fatty acid is healthier?

A

Unsaturated fats / oils

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

What are hydrogenated oils?

A

Chemically altered oils in which some double bonds are converted to single bonds by the addition of hydrogen -> more saturated and solid at room temperature (ex. margarine)

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

What are essential fatty acids?

A

Linoleic acid or linolenic acids

essential fatty acids are fats that cannot be synthesized by the human body and must be consumed through dietary sources

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

What reaction does glycerol and 3 fatty acids undergo to become triglyceride?

A

Dehydration synthesis

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

What reaction does triglyceride have to undergo to become glycerol and 3 fatty acids?

A

Hydrolysis

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

What do hydrogenated oils do to the body’s LDL and HDL

A

Low density lipoproteins (Bad) are increased in levels in the blood

High density lipoproteins (Good) are decreased in levels in the blood

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

What are Eicosanoids?

A

Fatty acid signaling molecules that cannot be synthesized (essential fat) and must be obtained from diet

Derived from a fatty acid called arachidonic acid

types:

-leukotrienes (produced by leukocytes) that are active in the immune system
-prostaglandins: short-chain fatty acids, local hormones (chemical messages)

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

What are phospholipids composed of?

A

2 fatty acid chains, glycerol, and a phosphate group

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

What part of phospholipids are polar and what parts are non-polar?

A

The phosphate group gives the molecule polarity.

The phosphate head is hydrophilic and the fatty acid tail is hydrophobic

31
Q

What do phospholipids do?

A

Phospholipids make up the plasma membrane and are also used in the transport of lipids in blood plasma

32
Q

What is a micelle?

A

Micelles are formed by large groups of phospholipids and glycolipids in water, where the hydrophilic heads face the water and the tails are on the inside

33
Q

How are micelles different from plasma membranes?

A

Micelles are not a double layer like plasma membranes (phospholipid plasma bi-layer)

34
Q

What does it mean to be amphipathic?

A

To have both non-polar and polar portions

35
Q

What are steroids?

A

Lipids that differ in structure compared to other fats, since they are composed of 4 hydrocarbon rings and a functional group

36
Q

What is cholesterol?

A

Cholesterol is produced in the Smooth endoplasmic reticulum of liver cells and is used to synthesize steroid hormones (ex. estrogen, cortisol, testosterone)

It is a vital component in the cell membrane and is used to create bile and vitamin D

It is transported from the liver to the rest of the body through blood. High cholesterol is dangerous as it can lead to atherosclerosis and other health difficulties.

37
Q

What is cortisol?

A

Cortisol is a hormone that is important in maintaining normal blood sugar levels and regulating the immune response

38
Q

What is excess serum cholesterol?

A

Excess serum cholesterol is associated with risk of heart disease, and high intake of saturated fatty acids may increase the liver’s production of cholesterol

39
Q

What are dietary sources of cholesterol?

A

Found in eggs, meat, cheese, and liver

intake should be limited to 200mg per day

40
Q

What does blood cholesterol travel as?

A

Lipoproteins

Low-density lipoproteins transport cholesterol from the liver to the rest of the body

High-density lipoproteins pick-up or scavenge excess cholesterol and return it to the liver for disposal in bile salts

(LDL BAD; HDL GOOD)

41
Q

What is an amino acid composed of?

A

Amino group
Central carbon
Carboxyl group (carboxylic acid tail)
R group (variable side chain of one or more atoms)

42
Q

What are proteins made up of?

A

Amino acids

43
Q

What kind of bonds hold amino acids together?

A

Peptide bonds

44
Q

What is a polypeptide?

A

A string of over 100 amino acids

45
Q

What kind of bonding is present between amino acid chains?

A

Hydrogen bonding along the length of the polypeptide chain creates the secondary structure of the proteins

46
Q

What are the characteristics of the primary structure of a protein?

A

The primary structure of a polypeptide is the sequence of amino acids

47
Q

What are the characteristics of the secondary structure of a protein?

A

Primarily held together by hydrogen bonds along the length of the polypeptide chain

Bonding creates a spiral or flattened shape (alpha helix and beta sheet)

48
Q

What are the characteristics of the tertiary structure of a protein?

A

Coiling and folding of a polypeptide occurs at this stage

Within the cylindrical segments of this globular protein, the polypeptide chain is arranged in an alpha helix

49
Q

What are the characteristics of the quaternary structure of a protein?

A

Develops when separate polypeptide units interact to a form a larger molecule

50
Q

What does boiling to proteins?

A

Denaturation; by affecting the hydrogen bonds

51
Q

What are coenzymes and cofactors of proteins?

A

Coenzymes: vitamins
Cofactors: Ca2+, Mg2+

52
Q

Enzyme****

A
53
Q

What is an endergonic reaction?

A

Energy is gained through the reaction and small molecules are assembled into larger ones

54
Q

What is an exergonic reaction?

A

Energy is lost through the reaction and larger molecules are broken down into smaller ones

55
Q

What are the subunits of nucleic acids?

A

Nucleotides?

56
Q

What is the structure of nucleotides?

A

Phosphate group, nitrogenous base, and pentose sugar (either deoxyribose or ribose)

57
Q

How is a sugar phosphate backbone of a nucleic acid created?

A

Dehydration synthesis

58
Q

What is the structure of a DNA molecule?

A

The DNA molecule is a double helix, made up of two complementary strands (nucleotide chains) that are linked by hydrogen bonds between complementary base pairs

59
Q

What are proteins made up of?

A

Amino acids

60
Q

How many amino acids are in the body?

A

20, each having a different R group

61
Q

How are amino acids linked together?

A

Head to tail by a peptide bond to form proteins and polypeptides

62
Q

What are amino acids made up of?

A

N-terminal amino group head and carboxylic acid group C-terminal tail

63
Q

How many proteins can the body synthesize?

A

Around 10 proteins, the remaining 10 are considered essential amino acids that must be consumed in the diet

64
Q

What are protein foods that contain all 20 acids? What are protein foods considered if they are deficient in one or more essential amino acids?

A

Contain all 20 - complete proteins (animal protein)

Not all 20 - incomplete proteins (plant protein)

65
Q

What element does protein contain that other nutrients do not?

A

Nitrogen; the only dietary source of this element

some may contain phosphorus and sulfur

66
Q

How does nitrogen primarily enter and exit the body?

A

Nitrogen enters through the consumption of amino acids and exits through urea

67
Q

What is nitrogen balance?

A

nitrogen input is equal to output

68
Q

What is negative nitrogen balance?

A

nitrogen output is greater than input

ex. infection, increased stress, increased cortisol, starvation

69
Q

What is positive balance?

A

nitrogen input is greater than output

ex. growth, tissue repair, pregnancy

70
Q

What is PKU Phenylketonuria?

A

Rare birth defect resulting from an abnormal gene; defect in phenylalanine hydroxylase which is needed to convert

phe to tyr

requires low phe + high tyr diet

71
Q

What is Homocystinuria?

A

Defect in Met metabolism

requires high vitamin b6 and low met diet

72
Q

What is maple syrup urine disease?

A

Deficiency in BCKDH

require diet low in leu, ile, val

73
Q
A

BIOL131 - Chemical Level of Organization (2 decks)

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