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Bio 20 > Nutrition > Flashcards

Nutrition Flashcards

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Biology 101 flashcards
1
Q

What are the big 6 essential nutrients?

A

Carbohydrates, lipids, proteins, vitamins, minerals, H2O

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2
Q

What are carbohydrates, lipids, and proteins?

A

Macronutrients

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3
Q

What are vitamins, lipids, and H2O?

A

Micronutrients

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4
Q

What are carbohydrates?

A

Sugar based molecules that are metabolized for energy in cellular respiration; make up the structural components of plant cell walls

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5
Q

What are lipids?

A

Fat based molecules that store large quantities of energy; make up the structure of cell membranes and cushion organs and bones

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6
Q

What are proteins?

A

Polypeptide molecules that can store energy; their primary function is to provide the structural building blocks for cells and to make enzymes

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7
Q

What are vitamins?

A

Organic molecule that help mediate enzyme action by promoting the binding of an enzyme to a substrate; coenzymes

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8
Q

What are minerals?

A

Inorganic molecules that mediate enzyme activities by promoting the binding if an enzyme to a substrate; cofactors

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9
Q

What is H2O?

A

The medium in which all reactions occur

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10
Q

What do nucleic acids do?

A

Form the genetic material of cells and make up ATP energy molecules

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11
Q

How are carbohydrates named?

A

“Ose” endings

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12
Q

What are carbohydrates?

A

Either monosaccharides, disaccharides or polysaccharides

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13
Q

What are monosaccharides?

A

Simple single sugar compounds composed of 5 unit monomers (pentoses) or 6 unit polymers (hexoses); simple sugars

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14
Q

What are the main monosaccharides?

A 
Glucose- cellular respiration
Fructose- found in fruits
Galactose- dairy products
Ribose- genetic sugar, helps make RNA
Deoxyribose- genetic sugar, helps make DNA
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15
Q

What are all sugar molecules made up of?

A

Subunits; 6 ring base structure (hexose) or 5 ring base structure (pentose)

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16
Q

What are polymers?

A

Compounds made up of two or more subunits, which are often joined by dehydration synthesis; anabolic reaction (build up)

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17
Q

What are monomers?

A

Compounds made up of single subunits, which can be produce by the hydrolysis of polymers; catabolic reaction (break down)

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18
Q

How are disaccharides and polysaccharides created?

A

Created from monomers through dehydration synthesis

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19
Q

What is dehydration synthesis?

A

Water molecules are removed as a saccharide bond is formed

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20
Q

What is produced when many subunits join together by dehydration synthesis?

A

Complex carbohydrates

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21
Q

What are disaccharides?

A

Double sugars; when two monosaccharides join

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22
Q

What are the main disaccharides?

A

Sucrose- glucose and fructose joining together
Maltose- 2 glucose molecules joining together
Lactose- glucose and galactose joining together

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23
Q

What are polysaccharides?

A

Complex carbohydrates; when many subunits join together by dehydration synthesis, a polysaccharide is produced

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24
Q

What are the main types of polysaccharides?

A

Glycogen- stored glucose in animals
Amylose- stored glucose in plants, starch
Cellulose- cell walls, undigestible

25
Q

What are the two tests for carbohydrates?

A

Benedicts- detects reducing sugars (blue to orange)

Starch- detects complex carbs or starch (turns blue-black)

26
Q

What are lipids?

A

Non-polar, high energy molecules (water insoluble)

27
Q

What are lipids composed of?

A

Glycerol and fatty acids

28
Q

How does glycerol and fatty acids combine?

A

Dehydration synthesis

29
Q

What is the structure of a lipid (triglyceride)?

A

All triglycerides have a glycerol backbone and 3 fatty acids attached. The fatty acids are what differ among different types of triglycerides

30
Q

What are saturated fats (fats)?

A

Fatty acid molecules that have no double bonds in the carbon chain, solid at room temperature, relatively unreactive, difficult to digest, and can lead to heart failure and atherosclerosis; from animal products

31
Q

What are unsaturated fats (oils)?

A

Fatty acid molecules that have one or more double bonds in the carbon chain, liquid at room temperature, more reactive, can be broken down more easily, and can reduce heart problems; from plant products

32
Q

What are other types of lipids?

A

Trans fats- bad
Phospholipids- needed in cell membranes
Waxes
Cholesterols- HDLs (high density lipoproteins): good cholesterol that removes LDLs, increases blood flow and fixes blood vessels damaged by LDLs; LDLs (low density lipoproteins): bad cholesterol that leads to atherosclerosis
Steroids- hormones, similar shape to cholesterol, help muscle growth and repair

33
Q

What are the two tests for lipids?

A

Translucence test- lipids cause paper to become translucent

Sudan IV test- lipids dissolve turning it from black granular to red paste

34
Q

What are proteins?

A

Polymers made up of combinations of 20 different amino acid subunits joined together by dehydration synthesis

35
Q

What holds amino acids together?

A

Peptide bonds

36
Q

What do proteins form?

A

The structural components of cells and enzymes, and they store useful energy

37
Q

What do all amino acids have?

A

A basic amino group and a carboxylic acid

38
Q

What forms proteins?

A

Long chains of amino acids that are joined together by peptide bonds; these bonds form from dehydration synthesis

39
Q

How are enzymes formed?

A

Long chains of amino acids form into folded sheets and three dimensional shapes. The shape of a protein and the atoms at the active site determine the function of a specific protein

40
Q

What is the primary structure?

A

Bead necklace

41
Q

What is the secondary structure?

A

Helix or pleated sheet; hydrogen bonds cause the proteins to fold into pleated sheets or coil into helixes

42
Q

What is the tertiary structure?

A

Globule; further folding of a polypeptide creates a larger globule structure

43
Q

What is the quaternary structure?

A

Mega globule; larger globular proteins formed from two or more interacting polypeptides

44
Q

What is protein denaturation?

A

When exposed to excessive heat, radiation or changes in pH, the hydrogen bonds that hold proteins together break down, disrupting the configuration of the protein

45
Q

What is protein coagulation?

A

When the change in shape of a protein is irreversible

46
Q

Vitamin A (retinol) sources, function and effects of deficiency?

A

Yellow and orange vegetables; light perception (rods); night blindness; F

47
Q

Vitamin D sources, function and effects of deficiency?

A

Liver, eggs, sunlight; absorption of calcium; rickets, seasonal depression, cancer (breast); F

48
Q

Vitamin E sources, function and effects of deficiency?

A

Green vegetables; cell respiration; no proved in humans; F

49
Q

Vitamin K sources, function and effects of deficiency?

A

Green vegetables; synthesis of blood clotting; hemorrhage; F

50
Q

Vitamin B sources, function and effects of deficiency?

A

Cereals; energy; weakness/low energy; W

51
Q

Vitamin C sources, function and effects of deficiency?

A

Citrus fruits; energy and immune system; scurvy; W

52
Q

What does water soluble mean?

A

A vitamin or mineral that needs to be dissolved in water before its absorbed into the body; quickly absorbed but quickly removed from body

53
Q

What does fat soluble mean?

A

A vitamin or mineral that requires fat to be absorbed into the body and as a result will be stored long term with fats in the body

54
Q

Calcium function and primary sources?

A

Bones and teeth + normal muscle function; Milk and other dairy products; (osteoporosis)

55
Q

Potassium function and primary sources?

A

Nerve excitability; bananas and mushrooms

56
Q

Iodine function and primary sources?

A

Component of hormones (thyroxine); iodized salt; (goiter)

57
Q

Iron function and primary sources?

A

Component of hemoglobin and oxygen transport; red meats; (anemia)

58
Q

What is an isomer?

A

Two molecules have the same molecular formula but different structural arrangement

Bio 20 (13 decks)

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