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Medical Biochemistry > Online Test 1 > Flashcards

Online Test 1 Flashcards

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USMLE® Step 1 flashcards
1
Q

Classification of carbohydrates

A
  • Monosaccharides
  • Disaccharides
  • Oligosaccharides
  • Polysaccharides
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2
Q

Carbohydrate Functions

A
  • Metabolism
  • Structural
  • Precursor of DNA and RNA
  • Cell Surface Marker
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3
Q

Metabolism

A
  • Fuel

- Storage

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4
Q

Structural

A
  • Scaffolding of bacterial and plant cell wall
  • Exoskeleton of arthropods
  • Lubricative coating between cells
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5
Q

Precursor of DNA & RNA

A
  • Serves a chemical structural role

- Polar site for catalytic processes of RNA

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6
Q

Cell Surface Marker

A
  • Immune protection/recognition
  • Cell-Cell recognition
  • Host Pathogen Interaction
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7
Q

Common Carbohydrates Structure

A
  • D-ribose
  • D-galactose
  • D-glucose
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8
Q

Chemical Properties of Carbohydrates

A
  • at least 1, often 2 or more asymmetrical centres
  • exists in either linear or cyclic
  • form polymers via glyosidic bond
  • forms multiple hydrogen bonds with H2O
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9
Q

Carbohydrate Reactions

A
  • Oxidation Reduction: metabolic breakdown
  • Esterification: phosphate
  • Amino Derivative: structural components & glycoprotein
  • Glyosidic formation: form polysaccharides
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10
Q

Identification

A

Maltose: α-D-glucose and β-D-glucose, α (1 > 4) linkage
Cellobiose: β-D-glucose and β-D-glucose, β (1 > 4) linkage
Lactose: β-D-galactose and β-D-glucose, β (1 > 4) linkage
Sucrose: α-glucose and β-fructose, α (1 > 2) linkage

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11
Q

Carbohydrate Polysaccharides

A
  • Carbohydrate Polymer
  • Storage Polysaccharide
  • Structural Polysaccharide
  • Structural Peptidoglycans
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12
Q

Lipids Classification

A
  • Simple
  • Complex
  • Derived
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13
Q

Simple Lipids

A

Ester-containing lipids with 2 types of components: an alcohol and 1 type of fatty acid

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14
Q

Complex Lipids

A

Ester-containing lipids with more than 2 types of components: an alcohol, fatty acids and other components

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15
Q

Derived Lipids

A

formed via metabolic transformation of fatty acids

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16
Q

Components of Simple lipids

A
  • long chain carboxylic acids
  • Characteristics of fat depends on proportion and type of fatty acid, and their arrangement on the glycerol molecule
  • Fatty acids found in natural fats usually contain an even no. of carbon atoms
  • Free fatty acids are rare in nature
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17
Q

Lipid Structure

A

-Long chain monocarboxylic acids
-Amphiphilic molecule
• Hydrocarbon (CH) group: non -polar
• COOH group: polar
-Size Range: C4-C36. Normally in nature C12 - C24
-Always an even number of carbon.

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18
Q

Reaction of fatty acids

A
  • Esterification
  • Hydrolysis
  • Acid-base
  • Addition (for unsaturated)
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19
Q

Esterification of fatty acids

A

1 Glycerol + 1 FA Monoglyceride + water
1 Monoglyceride + 1 FA Diglyceride + water
1 Diglyceride + 1 FA Triglyceride + water

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20
Q

Formation of triglycerid/ triacylglycerol

A
  • Esterification of glycerol and fatty acids
  • Simple triglycerides are rare,
  • Hence, triglycerides can form optical isomers.
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21
Q

Glycolipid Function

A
  • Production of cell membranes

- Emulsifying agents

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22
Q

Physical & Chemical Properties of Lipids

A
  • Melting Point
  • Specific Gravity
  • Solubility
  • Colour
  • Saponification
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23
Q

Melting Point of Lipids

A
  • Melt gradually or in stages, depending on the types of triglyceride molecules.
  • Melting point of fatty acids increases with increasing chain length
24
Q

Solubility of Lipids

A
  • Solubility of fats & fatty acids in water decreases with increasing chain length
  • Phospholipid & glycolipid molecules are more soluble in polar solvents (due to polar heads) than triacylglycerol
25
Q

Specific Gravity of Lipids

A

– Less than 1 (about 0.9)

– Increases with decreasing molecular weight and increasing unsaturation

26
Q

Colour of Lipids

A

-Usually yellow/ white, and are odourless and tasteless

27
Q

Saponification of Lipids Formula

A

Hydrolysis of fats in alkaline conditions:
3H2O + Fats/Oils = 3 fatty acids + glycerol
3 Fatty acids + 3NaOH = 3 Na salts + 3 H2O

28
Q

Saponification

A
  • Heating of a fat with strong base to produce glycerol and the salt of a fatty acid
  • The sodium/ potassium salt of a fatty acid is called soap
  • The long chain aliphatic part is nonpolar , and the carboxylate part is polar
  • Soap emulsifies greases for easier removal
  • Soap lowers the surface tension of water for easier emulsification
29
Q

Rancidity of Lipids

A
  • Hydrolytic rancidity

- Oxidative rancidity

30
Q

Oxidative Rancidity

A
  • Occurs when the double bonds in unsaturated fats oxidize

- Causes double bonds to rupture and form pungent and volatile aldehydes

31
Q

Hydrolytic Rancidity

A
  • Occurs due to contact with moist air

- Moist air carrying Lipase causes the catalysis of hydrolysis

32
Q

Cholesterol

A
  • Principal membrane lipid for fluidity

- Amphiphilic

33
Q

Function of Lipoprotein

A

transportation and delivery of fatty acids, triacylglycerol, and cholesterol

34
Q

Cholesterol

A
  • Associated with hardening of the arteries
  • Plaque formation
  • Increased blood pressure from:
    • Narrowing of arteries
    • Reduced ability to stretch
  • Myocardial Infarction
  • Stroke
35
Q

Thromboxane A2

A
  • Produced by platelets in blood
  • Stimulates constriction of blood vessels
  • Aggregation of platelets
36
Q

Prostacyclin

A
  • Produced by cells that line blood vessels

* Reverses effects of Thromboxane A2

37
Q

Plasma Membrane Functions

A
  1. Protective
  2. Structural integrity
  3. Selective entry & exit of metabolites in & out of cell
  4. Communication by receptors
  5. Energy transduction
38
Q

Function of Proteins

A
  • Enzyme: increases rate of biochemical reaction
  • Transport: transport oxygen and proteins in blood
  • Signaling: signals hormones to regulate growth & development, and maintain body homeostasis
  • Contractile: bodily movement
  • Defend: produce antibodies to help fend off against viruses
  • Structural: Hair, Keratin, Ligament etc.
39
Q

Characteristics of 20 amino acids

A
  • monomers

- differ in side chain

40
Q

Peptide bond

A

how the amino acids are linked together to make a protein

41
Q

Classification of amino acids

A

Group I: non-polar
Group II: polar, uncharged
Group III: acidic
Group IV: alkaline

42
Q

Classification of Proteins

A
  • Simple: only contains amino acids

- Conjugated: contains other biomolecules (etc. prosthetic group)

43
Q

Structure of Proteins

A
  1. Primary: linear sequence of amino acids linked by polypeptide
  2. Secondary: α-helix and β-pleated sheet held by hydrogen bond
  3. Tertiary: Interaction of side chains - folding into 3 dimensional shapes held by hydrogen bond
  4. Quaternary: association of two or more polypeptide chains to form a multi-subunit molecule
44
Q

Tertiary Structure

A
  • Polypeptide chains fold spontaneously so that majority of the hydrophobic chains are buried inside, while the hydrophilic, polar, and charged side chains are on the surface
  • Maintain conformation with hydrophobic interactions, electrostatic forces, hydrogen and disulfide bond
45
Q

Quaternary Structure

A
  • Interaction with 2 or more polypeptide chains to associate and form a larger protein molecule
  • Many proteins are not a single strand
  • Held by weak, non-covalent bonds: Hydrogen, disulfide, ionic, and hydrophobic bonds
46
Q

Enzymes

A
  • High activation Energy, slow reaction rate

- Catalyst decreases activation energy

47
Q

Enzyme Cofactor

A
  • Additional component to function correctly

- Zinc, Copper or Magnesium etc

48
Q

Classification of Enzymes

A
  • Oxidoreductase: catalyze redox reaction
  • Transferase: transfer a functional group
  • Hydrolase: cause hydrolysis reaction
  • Lyase: break C-O, C-N or C-C bonds
  • Isomerase: rearrange functional groups
  • Ligase: join two molecules
49
Q

Enzyme activity factors

A
  • Environmental factors
  • Cofactors
  • Inhibitors
50
Q

Enzyme Reaction

A
  1. Enzyme + Substrate = Complex
  2. Complex goes through transition state
  3. Enzyme complex and product produced
51
Q

Types of inhibitors

A
  • Reversible: deactivates enzyme when present, weak, non covalent bonds
  • Irreversible: attacks relevant amino acid group, forms strong covalent bonds
52
Q

Three other types of inhibitors(?)

A
  • Competitive
  • Non-competitive
  • uncompetitive
53
Q

Rate of enzyme reaction

A

-Conc of substrate increase, rate of reaction increases until point of saturation

54
Q

Function of Lipids

A
  • Energy Storage
  • Biological membranes
  • Hormone productive
55
Q

Energy storage

A

Triglyceride breakdown yields more energy than the breakdown of carbohydrates due to hydrogen bonds

56
Q

Biological membrane

A

Composed of a phospholipid bolster

57
Q

Hormone production

A

Steroid hormones important for signalling molecules that can enter the cell directly through cell membrane

Medical Biochemistry (4 decks)

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