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IB Bio > Review #3 presentation > Flashcards

Review #3 presentation Flashcards

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Biology 101 flashcards
1
Q

Example molecules of Monosaccharides

A

Glucose, galactose, fructose

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2
Q

Examples of disaccharides

A

Maltose, lactose, sucrose

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3
Q

Examples of Polysaccharides

A

starch, glycogen, cellulose

All made of glucose, but are put together differently = different structures = different functions

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4
Q

Function of monosaccharide in animals

A

Glucose: chemical fuel for cellular respiration (ATP)

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5
Q

Function of disaccharide in animals

A

Lactose: milk sugars for feeding young

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6
Q

Function of polysaccharide in animals

A

Glycogen: stores glucose in liver/muscle cells

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7
Q

Function of monosaccharide in plants

A

Fructose: fruit sugar (makes them sweet)

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8
Q

Function of disaccharide in plants

A

sucrose: form of sugar transported from leaves to other locations

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9
Q

Function of polysaccharide in plants

A

Cellulose: makes up plant cell walls
Starch: stores glucose

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10
Q

what are the three different categories of carbohydrates

A

monosaccharides, disaccharides, polysaccharides

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11
Q

what kind of energy storage are carbohydrates

A

short-term energy storage

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12
Q

What is the structure of amylose in starch

A
  • linear/helical

- subunits are bound in a 1-4 arrangement

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13
Q

what is the structure of amylopectin in starch

A
  • branched

- subunits are bound in 1-4 and in 1-6 arrangements

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14
Q

what are the three types of monosaccharides and what makes them different

A
  • number of carbons makes them different
  • trioses: three carbons (C3H6O3)
  • pentoses: 5 carbons (C5H10O5)
  • hexoses: 6 carbons (C6H12O6)
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15
Q

monosaccharides -> disaccharides -> polysaccharides

A

Condensation: Creates glycosidic linkages between sugars

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16
Q

polysaccharides -> disaccharides -> monosaccharides

A

hydrolysis: breaks glycosidic linkages between sugars

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17
Q

What are lipids (7)

A
  • oils and fats
  • used in long term energy storage
  • provide insulation
  • act as structural components of cell membranes (phospholipids)
  • contain twice as much energy per gram as carbohydrates
  • insoluble in water
  • made up of glycerol bonded to up to 3 fatty acid chains
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18
Q

How are lipids stored

A
  • stored as triglycerides in adipose (fat) cells
  • can be hydrolyzed and used to fuel cellular respiration to make ATP (if little to know glucose is available)
  • used in link reaction to make acetyl CoA
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19
Q

how are lipids insoluble in water

A
  • their structures are dominated by nonpolar covalent bonds
    - makes them more difficult to transport in living systems
    - easier to store as they don’t disrupt osmotic blanace
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20
Q

Glycerol, fatty acids -> triglycerides

A

Condensation: Creates ester linkages between glycerol and fatty acids

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21
Q

triglycerides -> glycerol, fatty acids

A

Hydrolysis: break ester linkages between glycerol and fatty acids

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22
Q

What are fatty acids in lipids

A
  • hydrocarbon chains that vary in length
  • number of carbons is about 11-23
  • vary in the number and location of the double bonds
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23
Q

What two things do ALL fatty acids have

A
  • carboxyl group at one end (COOH)

- methyl group (CH3) at the other end (omega end)

24
Q

Saturated fatty acid

A
  • no C=C double bonds
    - maxec out with carbon atoms being to bonded to as many hydrogen atoms as possible
  • linear
  • animal fats are saturated fats
  • diets rich can lead to
    - Coronary Heart disease
    - High LDL cholesterol
    - atherosclerosis
    - hypertension
    - obesity
    - blood clots
25
Q

unsaturated fatty acids

A
  • have one or more C=C double bond between carbon atoms (forming a kink)
  • Mono: one C=C double bond
  • Poly: two or more C=C double bond
    - Omega 3 fatty acid: double bond is on the third carbon from the methyl end
    - omega 6 fatty acid: double bond is on sixth carbon from methyl end
26
Q

what is the difference between cis and trans fats

A

Cis: C=C bonds with hydrogen atoms on same side
Trans: C=C bonds with hydrogen atoms on opposite sides

27
Q

what happens to polyunsaturated fats

A

often hydrogenated (or partially) in food processing

28
Q

what is hydrogenation

A

hydrogen atoms are added to the molecules

eliminating some or all of the C=C bonds in the fatty acid chains to make it straight or partially straight

29
Q

why does hydrogenation occur

A

higher melting temperatures
Ie: crispier french fries when cooked in hydrogenated oils
ie: chocolate coatings and baked goods don’t melt on shelves
ie: butters are more spreadable

30
Q

What is the difference between natural and hydrogenated fatty acids

A

Natural: cis - curved
Hydrogenated: trans - linear double bonds

31
Q

What two problems with trans fats

A
  • double bonds aren’t fully recognized by enzymes because they aren’t the correct shape
    - they remain in the bloodstream for longer periods of time
  • they are eventually incorporated into living tissues (best as they can)
    - don’t properly bind to natural enzyme; leads to -
    - high cholesterol, heart disease, liver dysfunction, cardiovascular disease
32
Q

why do living organisms need fats

A

cell membranes, energy storage, heat retention, immune system

33
Q

what is the most important when looking at the fats in a diet

A

TYPE of fats bc low fats isn’t necessarily the key

34
Q

What are the types of fats in best to worst order

A

polyunsaturated
monounsaturated
saturated
trans

35
Q

what is the formula for BMI

A

weight (kg) / height (m)^2

36
Q

Carbohydrate vs lipids energy storage

A

C: glycogen = animales - starch = plants
L: triglycerides (adipose cells in muscle/liver tissues)

C: glycogen and starch are hydrolyzed to glucose when energy needed
L: Triglycerides are hydrolyzed to glycerol and fatty acids when energy is needed

C: short-term energy storage
L: long-term energy storage

C: disrupts osmotic balance of tissues in large amounts
L: does NOT disrupt osmotic balance and can be stored for long periods of time

37
Q

energy content comparison between carbs and lipids

A

lipids have twice the energy content (per gram) of carbs

Lipids: 9 calories per gram
Carbs: 4 calories per gram

38
Q

What is cellular respiration

A

the controlled release of energy (in the form of ATP) from organic compounds in cells through a series of enzyme-catalyzed reactions

39
Q

General info about cellular respiration

A
  • allows covalent bonds (which contain energy) in complex organic food molecules to be broken down in a series of metabolic steps (heat)
  • each metabolic step is catalyzed by a specific enzyme
  • energy released from broken covalent bonds in food molecules is used to make ATP
    - done by adding a phosphate group to it - ADP)
  • catabolic process
39
Q

General info about cellular respiration (3)

A
  • allows covalent bonds (which contain energy) in complex organic food molecules to be broken down in a series of metabolic steps (heat)
  • each metabolic step is catalyzed by a specific enzyme
  • energy released from broken covalent bonds in food molecules is used to make ATP
40
Q

what does ATP stand for and what is the structure

A

Adenosine triphosphate

  • 3 phosphates
  • one phosphate group broken off releases energy for cells and creates ADP
41
Q

what does ADP stand for and what is the structure

A

Adenosine diphosphate

  • 2 phosphates
  • can be “recharged” by adding phosphate group back onto it using energy from the breakdown of food molecules (cellular respiration)
42
Q

what do redox reactions require

A
  • electron donor molecules

- electron acceptor molecules

43
Q

Oxidation reaction (5)

A
  • loss of electrons
  • loss of hydrogen atoms (H+)
  • gain of oxygen
  • many C-O bonds formed
  • Compound formed has LOWER potential energy
44
Q

Reduction reaction (5)

A
  • gain of electrons
  • gain of hydrogen atoms (H+)
  • loss of oxygen
  • Many C-H bonds formed
  • Compound formed has HIGHER potential energy
45
Q

Direct ways to measure rates of photosynthesis

A
  • oxygen production: from light dependent reactions
    - count bubbles/measure dissolved oxygen in water
  • CO2 uptake: Calvin cycle (measure pH of water; more CO2 taken into plant = increase in pH of water)
46
Q

indirect ways to measure rates of photosynthesis

A

biomass increase: more sugars = more tissues/growth/more stored carbohydrates

47
Q

What are the limiting factors to photosynthesis

A
  • temperature
  • light intensity
  • CO2 concentration
  • ATP
48
Q

how is temperature a limiting factor of photosynthesis

A
  • temperature increases ->the rate of photosynthesis increases
    - enzymes have more collisions with the substrate
  • Higher than a certain temperature -> enzymes denature and rates decrease
49
Q

How is light intensity a limiting factor of photosynthesis

A
  • light intensity increases -> rate of photosynthesis increase
    - pigments/photosystems become saturated and the rate plateaus
50
Q

how is CO2 concentration a limiting factor of photosynthesis

A
  • CO2 concentration increases -> rate of photosynthesis increases
    - when Rubisco (enzyme in calvin cycle) is saturated the rate plateaus
51
Q

How is ATP a limiting factor

A
  • more of it is required for light-independent reactions than CO2 or NADPH
52
Q

What is cyclic photophosphorylation

A
  • 2nd electron transport chain in the light-dependent reaction is turned off
  • electrons cycle from PSI BACK to the 1st electron transport chain over and over to make more ATP
    - no excess NADPH
  • reversible when enough ATP is produced
53
Q

Thylakoids structure and function in chloroplasts

A

Structure: small disc-shaped

Function: small lumen allows for rapid accumulation of protons (H+)

54
Q

Grana structure and function in chloroplasts

A

structure: stacks of thylakoids
function: stacks increase surface area for light absorption (more photosystems w chlorophyll)

55
Q

Stroma structure and function in chloroplasts

A

structure: fluid within the chloroplast/OUTSIDE of thylakoids
function: contains appropriate enzymes and pH for light-independent reactions

56
Q

Double membrane structure and function in chloroplasts

A

Structure: inner and outer membranes from endocytosis

function: isolates enzymes from other parts of plant cell

IB Bio (26 decks)

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