Test #1 Flashcards
Conventional advice says
to avoid them as much as
possible.
Saturated
Fats
LDL meaning
low-density lipoprotein
1 peptide bond
di peptide
_fatty acids typically contain cis double bonds – these are more common.
unsaturated
amide bond is a_ bond
peptide
what type of linear polysaccharide is glucose
Amylose
Hydrogen bonds with water
Amylose
which fatty acids are covalently linked
Triglycerides
Phospholipids
3 peptide bond
tetra peptide
Henderson-Hasselbalch Equation
pH = pKa + log [A-]/[HA]
HA is the acetic acid. a is the acetate
3 amino acids; 2 peptide bond
tri peptide
These are liquid at room
temperature but begin to
solidify at cold
temperatures
Polyunsaturated
Fats
monosaccharides w/ aldehyde group
Aldoses
_fatty acids have high melting points that make them solids at
room temperature
Saturated
pKa equation
− logKa
shifts in
the direction that
relieves the stress
Equilibrium
cannot be hydrolyzed to a simpler carbohydrate
simplest building blocks of all carbohydrates
monosaccharides
_fatty acids have single C—C bonds
Saturated
peptide bond is a_ bond
amide
_pKa equals a stronger
acid
lower
pH equation
pH= − log[H+]
are used to extend the shelf
life of processed foods,
typically cookies, cakes, fries
and donuts.
Trans Fats or
Hydrogenated fats
_fatty acids molecules that fit closely together in a
regular pattern
Saturated
directly
raise total and LDL (bad)
cholesterol levels.
Saturated
Fats
4 peptide bond
penta peptide
_ is an amino-alcoho
Choline
is used to express the
strength of a weak acid
pKa
Best buffering occurs_ pH unit above and below the
pKa
1
primary, secondary, tertiary, or quaternary protein structure-occurs when the sequence of amino acids are linked by hydrogen bonds
secondary protein structure
_fatty acids have one or more double C═C bond
Unsaturated
are actually
unsaturated fats, but they can
raise total and LDL (bad)
cholesterol levels while also
lowering HDL (good)
cholesterol levels
Trans Fats or
Hydrogenated fats
Alpha 1,4 glycosidic bonds
Amylose
Amino acids are _ at pH 7
zwitterions
Some studies have shown
that these kinds of fats
can actually lower LDL
(bad) cholesterol and
maintain HDL (good)
cholesterol.
Polyunsaturated
Fats
_are most effective when they are composed of
equal parts weak acid and conjugate base
buffers
fatty acids Causes “kink” in the fatty acid and hence, – therefore have lower melting points (liquids at room temperature)
unsaturated
_fatty acids have strong attractions between fatty acid chains
Saturated
Polymers of -D-glucose units
Glycogen
6 amino acids; 5 peptide bond
hexa peptide
Reducing and nonreducing ends
Amylose
primary, secondary, tertiary, or quaternary protein structure-occurs when certain attractions are present between alpha helices and pleated sheets
tertiary protein structure
two types of Branched Polysaccharides
Amylopectin,Starch
primary, secondary, tertiary, or quaternary protein structure-is sequence of a chain of amino acids
Primary protein structure
Alpha 1,4 and 1,6 linkages of glucose
Amylopectin
what are two types of Linear Polysaccharides
Cellulose,Amylose
Physiological pH from _ to _
2,8
mirror-image stereoisomers
enantiomers
is the acid dissociation
constant
Ka
amide bondds are formed from _acids
amino
Hydrogen bonds with
adjacent chains
Cellulose
These fats are solid at
room temperature.
Saturated
Fats
Most abundant
molecule in the world
Cellulose
Establishes an
equilibrium between
buffer’s components
buffers
what is Glycogen
Energy storage in vertebrates (liver, muscles)
Mixture of amylopectin and amylose
Starch
HDL meaning
high-density lipoprotein
monosaccharides w/ ketone group
Ketoses
Electric neutrality of
amino acid (important for
protein analysis)
pI
This type
of fat is preferable to
other types of fat and can
be found in olives, olive
oil, nuts, peanut oil,
canola oil and avocados.
Polyunsaturated
Fats
Establishes the relationship between pH and pKa
for
selecting a buffer
Henderson-Hasselbalch Equation
stabilizes 3-D structures of
biological molecules (DNA, RNA, proteins)
Hydrogen bonding
amino acids form _bonds
amide
Amphipathic means
Nonpolar and polar parts
Glucose via Beta 1,4
linkages
Cellulose
primary, secondary, tertiary, or quaternary protein structure-is a protein consisting of more than one amino acid chain
quaternary protien structure
pI equation
pI = (pK1 + pK2)/2
