Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

BCHEM > Test #1 > Flashcards

Test #1 Flashcards

1
Q

Conventional advice says
to avoid them as much as
possible.

A

Saturated
Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

LDL meaning

A

low-density lipoprotein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

1 peptide bond

A

di peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

_fatty acids typically contain cis double bonds – these are more common.

A

unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

amide bond is a_ bond

A

peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

what type of linear polysaccharide is glucose

A

Amylose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Hydrogen bonds with water

A

Amylose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

which fatty acids are covalently linked

A

Triglycerides
Phospholipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

3 peptide bond

A

tetra peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Henderson-Hasselbalch Equation

A

pH = pKa + log [A-]/[HA]
HA is the acetic acid. a is the acetate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

3 amino acids; 2 peptide bond

A

tri peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

These are liquid at room
temperature but begin to
solidify at cold
temperatures

A

Polyunsaturated
Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

monosaccharides w/ aldehyde group

A

Aldoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

_fatty acids have high melting points that make them solids at
room temperature

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

pKa equation

A

− logKa

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

shifts in
the direction that
relieves the stress

A

Equilibrium

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

cannot be hydrolyzed to a simpler carbohydrate
simplest building blocks of all carbohydrates

A

monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

_fatty acids have single C—C bonds

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

peptide bond is a_ bond

A

amide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

_pKa equals a stronger
acid

A

lower

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

pH equation

A

pH= − log[H+]

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

are used to extend the shelf
life of processed foods,
typically cookies, cakes, fries
and donuts.

A

Trans Fats or
Hydrogenated fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

_fatty acids molecules that fit closely together in a
regular pattern

A

Saturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

directly
raise total and LDL (bad)
cholesterol levels.

A

Saturated
Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

4 peptide bond

A

penta peptide

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

_ is an amino-alcoho

A

Choline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

is used to express the
strength of a weak acid

A

pKa

28
Q

Best buffering occurs_ pH unit above and below the
pKa

A

1

29
Q

primary, secondary, tertiary, or quaternary protein structure-occurs when the sequence of amino acids are linked by hydrogen bonds

A

secondary protein structure

30
Q

_fatty acids have one or more double C═C bond

A

Unsaturated

31
Q

are actually
unsaturated fats, but they can
raise total and LDL (bad)
cholesterol levels while also
lowering HDL (good)
cholesterol levels

A

Trans Fats or
Hydrogenated fats

32
Q

Alpha 1,4 glycosidic bonds

A

Amylose

33
Q

Amino acids are _ at pH 7

A

zwitterions

34
Q

Some studies have shown
that these kinds of fats
can actually lower LDL
(bad) cholesterol and
maintain HDL (good)
cholesterol.

A

Polyunsaturated
Fats

35
Q

_are most effective when they are composed of
equal parts weak acid and conjugate base

A

buffers

36
Q

fatty acids Causes “kink” in the fatty acid and hence, – therefore have lower melting points (liquids at room temperature)

A

unsaturated

37
Q

_fatty acids have strong attractions between fatty acid chains

A

Saturated

38
Q

Polymers of -D-glucose units

A

Glycogen

39
Q

6 amino acids; 5 peptide bond

A

hexa peptide

40
Q

Reducing and nonreducing ends

A

Amylose

41
Q

primary, secondary, tertiary, or quaternary protein structure-occurs when certain attractions are present between alpha helices and pleated sheets

A

tertiary protein structure

42
Q

two types of Branched Polysaccharides

A

Amylopectin,Starch

43
Q

primary, secondary, tertiary, or quaternary protein structure-is sequence of a chain of amino acids

A

Primary protein structure

44
Q

Alpha 1,4 and 1,6 linkages of glucose

A

Amylopectin

45
Q

what are two types of Linear Polysaccharides

A

Cellulose,Amylose

46
Q

Physiological pH from _ to _

A

2,8

47
Q

mirror-image stereoisomers

A

enantiomers

48
Q

is the acid dissociation
constant

A

Ka

49
Q

amide bondds are formed from _acids

A

amino

50
Q

Hydrogen bonds with
adjacent chains

A

Cellulose

51
Q

These fats are solid at
room temperature.

A

Saturated
Fats

52
Q

Most abundant
molecule in the world

A

Cellulose

53
Q

Establishes an
equilibrium between
buffer’s components

A

buffers

54
Q

what is Glycogen

A

Energy storage in vertebrates (liver, muscles)

55
Q

Mixture of amylopectin and amylose

A

Starch

56
Q

HDL meaning

A

high-density lipoprotein

57
Q

monosaccharides w/ ketone group

A

Ketoses

58
Q

Electric neutrality of
amino acid (important for
protein analysis)

A

pI

59
Q

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.

A

Polyunsaturated
Fats

60
Q

Establishes the relationship between pH and pKa
for
selecting a buffer

A

Henderson-Hasselbalch Equation

61
Q

stabilizes 3-D structures of
biological molecules (DNA, RNA, proteins)

A

Hydrogen bonding

62
Q

amino acids form _bonds

A

amide

63
Q

Amphipathic means

A

Nonpolar and polar parts

64
Q

Glucose via Beta 1,4
linkages

A

Cellulose

65
Q

primary, secondary, tertiary, or quaternary protein structure-is a protein consisting of more than one amino acid chain

A

quaternary protien structure

66
Q

pI equation

A

pI = (pK1 + pK2)/2

BCHEM (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions