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Biochemistry (medical technology) > Prelims > Flashcards

Prelims Flashcards

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USMLE® Step 1 flashcards
1
Q

the study of the chemistry of cells and organisms

A

Biochemistry

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2
Q

compounds that do not contain cabon
e.g., water and salts

A

bioINORGANIC substances

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3
Q

compounds that contain carbon

A

bioORGANIC substances

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4
Q

2 Types of Biochemical Substances

A

-BioInorganic substances
-BioOrganic substances

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5
Q

-Protein
-Lipids
-Carbohydrates
-Nucleic acid

A

bioINORGANIC substances

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6
Q

4 Major Organic Compounds

A

-carbohydrates
-Proteins
-Lipids
-Nucleic Acid

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7
Q

all four of these major organic molecules are considered to be ________, or a large molecules and are present in all living things.

A

macromolecules

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8
Q

these are organic macromolecules that are used to apply energy and could also aid in the cell structure

A

Carbohydrates

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9
Q

macromolecules that have many different functions like structure and enzyme action

A

Proteins

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10
Q

these macromolecules are fats

A

Lipids

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11
Q

it usually end in “ase”

A

Enzymes

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12
Q

it is a lipid with a phosphate molecule attached to it

A

Phospholipid

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13
Q

these are the largest of the major organic molecule, and they store coded information in cells in the form of DNA &RNA

A

Nucleic Acids

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14
Q

found in all cells, makes up our genetic material and controls all cell activities

A

DNA (Deoxyribonucleic Acid)

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15
Q

used to make enzymes and other important proteins

A

RNA (ribonucleic acid)

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16
Q

these are very important when discussing transport because they are found in cell membranes

A

Phospholipid

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17
Q

out of all the major organic compounds _______ store the most energy

A

fats

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18
Q

it regulates all chemical reactions in a cell

A

enzyme

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19
Q

“ose” at the end of a scientific word usually means it’s a _________

A

carbohydrate

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20
Q

plant cell walls contain a chemical called ________ which is a carbohydrate that is used to give a plant cell its sturdy structure

A

cellulose

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21
Q

it store a lot of chemical energy, an are used first by our bodies when energy is needed

A

carbohydrates

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22
Q

are largely found in our molecules and dna

A

Protein

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23
Q

a sub group of Proteins that are very important called…

A

enzyme

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24
Q

it means “one”

A

mono

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25
Q

it means “few”

A

oligo

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26
Q

it is like cellulose but with nitrogen

A

chitin

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27
Q

slippery oil

A

lipids

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28
Q

determines the properties of fats

A

fatty acids

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29
Q

glycerol has how many carbons

A

3 carbons

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30
Q

each fatty acids has a _________

A

COOH

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31
Q

no C=C double bonds

A

Saturated

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32
Q

bad fats

A

saturated

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33
Q

good fats

A

unsaturated

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34
Q

one or more C=C double bonds

A

unsaturated

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35
Q

usually with 5 carbons

A

monosaccharides

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36
Q

few monosaccharides joined together

A

oligosaccharides

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37
Q

it is a disaccharide of glucose and fructose

A

sucrose

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38
Q

soluble in water and taste sweet

A

monosaccharides

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39
Q

often combined with other molecules and sometimes used for cell I.D.

A

oligosaccharides

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40
Q

it ussualy forms a spiral

A

plant starch (amylose)

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41
Q

strong and very resistant to digestion

A

Chitin

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42
Q

Non polar; mostly C & H, little bit of O

A

Lipids

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43
Q

heterogenous group and unified by insolubility in water

A

lipids

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44
Q

usually from beef and vegetable oils

A

triglycerides

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45
Q

mostly in cell membranes

A

phospholipids

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46
Q

complex ring form

A

steroids

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47
Q

amino acod polymers

A

proteins

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48
Q

4 levels of Proteins structure

A

primary
secondary
tertiary
quanternary

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49
Q

the amino acid sequence

A

primary

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50
Q

coiling or folding

A

secondary

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51
Q

folding, kinking, twisting entire structure

A

tertiary

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52
Q

two or more chains together

A

quanternary

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53
Q

it can be joined together into a chain

A

nucleotides

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54
Q

perceive as sweeter than complex xarbohydrates

A

dissaccharides

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55
Q

complex carbohydrates

A

oligosaccharides

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56
Q

hard to digest

A

polysaccharides

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57
Q

monosaccharides has 3 nutrionally important…

A

glucose
fructose
galactose

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58
Q

most abundant carbohydrate

A

glucose

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59
Q

preffered source of energy of blood, brains & nervous systems

A

glucose

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60
Q

commonly occurs a plant disaccharide lactose

A

Galactose

61
Q

sweet as natural sugar

A

fructose

62
Q

the riper the fruit is the higher the ______ level

A

fructose

63
Q

found abundantly in fruits

A

fructose

64
Q

most abundant monosaccharide in the body

A

glucose

65
Q

every part of disaccharide has this

A

glucose

66
Q

only in __________ has starches

A

monosaccharide

67
Q

the preffered & main source of energy for the brain & red blood cell

A

glucose

68
Q

it produce by plants during photsynthesis

A

carbohydrates

69
Q

after eating the plant food, human convert the carbohydrates into ______

A

glucose

70
Q

it is plant-based

A

carbohydrates

71
Q

the most common

A

sucrose

72
Q

lactose intolerant

A

lactose

73
Q

least common, formed from digestion of starches

A

maltose

74
Q

3 types of Disaccharides

A

-sucrose
-lactose
-maltose

75
Q

more resistant to digestion

A

starch

76
Q

straight chain

A

starch

77
Q

branched chains

A

amylopectin

78
Q

easier to digest

A

amylopectin

79
Q

non digestible polysaccharides

A

fiber

80
Q

provides more energy

A

fiber

81
Q

we cannot eat

A

soluble

82
Q

we can eat

A

insoluble

83
Q

easily fermented by intestinal bacteria

A

soluble

84
Q

not easily fermented

A

insoluble

85
Q

slow gastric emptying and may delay absorption of some nutrients

A

soluble fiber

86
Q

relives constipation

A

insoluble fiber

87
Q

most plant foods contain both soluble & insoluble fiber

A

inslobule fiber

88
Q

storage perform glucose in animals

A

glycogen

89
Q

long, branched chain of glucose

A

glycogen

90
Q

stored in liver and muscle

A

glycogen

91
Q

is anything that takes up space and has a mass

A

matter

92
Q

anything that brings about change. it can hold things together and also break things apart

A

energy

93
Q

primary role is to maintain and support collagen, elastin ad turgidity in the cellular spaces and keep protein fibers in balance and proportion

A

glycosaminoglycans

94
Q

regulation of allergic inflammation

A

Glycosaminoglycans

95
Q

promotes the ability of the collagen and elastin fibers to retain moisture

A

glycosaminoglycans

96
Q

ulcerative collitis

A

GAG deficiency

97
Q

are glycoglycans that are covalently linked to serine residues of specific core proteins

A

proteoglycans

98
Q

it is synthesized by sequential addition of sugar residues to the core

A

glycoaminoglycans chain

99
Q

protecting different organs of your body, like in your gut and throat

A

proteoglycans

100
Q

found in space between our cells

A

proteoglycans

101
Q

a physiological component known as the ________________

A

Proteoglycans
extracellular matrix (ECM)

102
Q

malt sugar

A

maltose

103
Q

germinated barley that has been baked and ground

A

maltose

104
Q

is the building block for cellulose

A

cellobiose

105
Q

It can’t be digested in the human body because the beta-linkages cannot be broken by the digestive enzyme

A

Cellulose

106
Q

known as dietary fiber

A

cellulose

107
Q

D-glycopyranosyl-(1-4)-D-D-glycopyranose

A

Maltose

108
Q

B-D-glycosyl-(1-4)-D-glucose

A

Cellobiose

109
Q

levels of enzyme lactase varies in human

A

Lactose intolerance

110
Q

found in potato

A

solanine

111
Q

complex with large multi-ring amine system

A

solanine

112
Q

produced by plants to create toxins as defense from insects and predators

A

solanine

113
Q

energy storage of animals

A

glycogen

114
Q

Woody part of plants stem, stalk & trunk; its glucose resifue is beta configuration; cannot be digested by humans but it is high in fiber

A

cellulose

115
Q

second most abundant polysac; gives rigidity to exoskeletons, anthropods, cell wall of fungi

A

chitin

116
Q

these are polysaccharide with disaccharide repeating unit which one of the disaccharide

A

amino acid

117
Q

it is similar to a substance that occurs naturally in joints and that helps joints work properly by acting like lubricant and shock absorber

A

hyaluronate

118
Q

to treat dry and scaly skin, some skin lotion contans ____________

A

sodium hyaluronate

119
Q

simple sugars with multiple OH groups

A

monosaccharides

120
Q

2 monosaccharides cavalently linked

A

Disaccharides

121
Q

is it a triose, totrose, pentose, or hexose

A

monosaccharides

122
Q

a few monosaccharides covalently linked

A

oligosaccharides

123
Q

polymers consisting chains of monosaccharide or disaccharide unit

A

Polysaccharides

124
Q

are based on the configuration about the single asymmetric C in glyceraldehyde

A

D&L designation

125
Q

the lower representations of D & L designation

A

Fischer Projections

126
Q

mirror images of one another

A

D&L sugars

127
Q

it is a glycoaminoglycan with a repeating disaccharide consisting of 2 glucose derivatives, glucuronate (glucoronic acid) & N-acetyl-glycosamine

A

Hyaluronate (hyaluronan)

128
Q

it has an extended helical conformation

A

Heparin

129
Q

a soluble glycosaminoglycan found in granules of mast cells

A

Heparin

130
Q

has a structure similar to that of heparan sulfates, but in more highly sulfated

A

Heparin

131
Q

_______ by the many negatively charge groups may contribute to this conformation

A

charge repulsion

132
Q

an anticoagulant (blood thinner) that prevents the formation of blood clots

A

heparin

133
Q

one of the most common metabolic diseases

A

diabetes mellitus

134
Q

occurs when an individual either doesn’t make enough, or is unable to utilize, the hormone is insulin to regulate blood glucose level

A

diabetes mellitus

135
Q

3 possible cause of diabetes

A

familial
lifestyle
diet

136
Q

type of diabetes usually begins in childhood or early childhood

A

type 1

137
Q

has 5-10% of diabetes

A

Type 1

138
Q

type of diabetes: overweight individuals develop this form frequently

A

type 2

139
Q

90-95% of diabetes

A

type 2

140
Q

Type of diabetes: impaired glucose tolerance

A

prediabetes

141
Q

high risk of developing diabetes and heart disease

A

prediabetes

142
Q

fasting blood sugar between 100 mg/dl and 126 mg/dl

A

prediabetes

143
Q

showing of onset of complication

A

diabetes

144
Q

a blood glucose level that is too low (usually below 70 mg/dl)

A

Hypoglycemia

145
Q

sugar such as fructose and lactose found in foods

A

natural occurring sugar

146
Q

tend to be nutrient dense

A

natural occurring sugar

147
Q

sugar added to processed foods and sweets

A

added sugar

148
Q

empty calories

A

added sugar

149
Q

artificial non-saccharide sweeter 200 times than sucrose and is commonly used as a sugar substitute in foods and beverages

A

aspartame

Biochemistry (medical technology) (2 decks)

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