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bio b: form and function > b1.1 carbohydrates and lipids > Flashcards

b1.1 carbohydrates and lipids Flashcards

1
Q

what does the chemical properties of a carbon atom allow it to do

A

form 4 covalent bonds or a combination of single and double bonds with other non-metallic elements -> high density of compounds

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2
Q

what is glucose also known as

A

hexose sugar

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3
Q

diagram of glucose

A

notes

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4
Q

what is ribose also known as

A

pentose sugar

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5
Q

ribose diagram

A

notes

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6
Q

what is deoxyribose

A

missing an oxygen on carbon 2

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7
Q

eg of deoxyribose

A

sugar in dna

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8
Q

diagram of amino acid

A

amine grp
R grp
carboxyl grp
notes

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9
Q

diagram of fatty acids

A

notes

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10
Q

diagram of glycerol

A

notes
- h on top

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11
Q

why is glucose important [4]

A
  1. chemically stable so body can metabolise it
  2. highly soluble + small: can move around easily
  3. easy to use in respiration to generate atp
  4. turn into glycogen if in excess -> insoluble and large so doesnt affect water potential
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12
Q

glucose + glucose chemical reaction eq

A

glucose + glucose -> [condensation] maltose + water

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13
Q

which 2 carbons react in glucose + glucose

A

c1 + c4

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14
Q

what is the c1 c4 bond known as

A

1-4 glycosidic bond

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15
Q

1-4 glycosidic bond feature

A

straight chain

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16
Q

what bond does amino acid form

A

peptide bond

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17
Q

bond of glycogen

A

1-6 glycosidic bond

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18
Q

1-6 glycosidic bond feature

A

bent chain- causes branch in the polysaccharide

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19
Q

structure of alpha glucose

A

hydrogen on top
OH at bottom

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20
Q

structure of beta glucose

A

hydrogen on bottom
OH at top

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21
Q

difference between glycogen and cellulose

A

glycogen- C6 all facing the top: take up more space

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22
Q

for structure which one better

A

straight

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23
Q

cellulose structure

A

beta glucose in alternating orientation to ensure that the cellulose is straight

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24
Q

what protein are the ABO antigens in blood

A

glycoprotein

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25
Q

what do lipids dissolve in

A

non-polar solvents eg. ethanol and acetone

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26
Q

what does condensation in triglyceride result in

A

ester bond formed

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27
Q

saturated fat bond

A

no C=C double bond in the hydrocarbon chain, all single bonds

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28
Q

monounsaturated fatty acid bond

A

one double bond in hydrocarbon chain

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29
Q

cis fatty acid features + effect

A

liquid in room temp
healthier- less likely to become a blockage

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30
Q

polyunsaturated fatty acid bond

A

more than one double bond in the hydrocarbon chain

31
Q

adipocytes

A

layer of fat under the skin

32
Q

function of adipocytes [2]

A
  1. energy storage
  2. thermal insulation
33
Q

structure of steroids

A

3 hexagons, 1 pentagon
hexagons- cyclhexane
pentagon- cyclopentane

34
Q

how many carbons do steroids have

A

17

35
Q

steroids egs [2]

A
  1. oestrogen
  2. testosterone
36
Q

most to least ideal energy source

A

carbohydrates -> fats -> proteins

37
Q

factors to determine which one (carbs, fats, proteins) most efficient in energy

A
  1. speed of which they release energy
  2. amount of oxygen needed to release energy
38
Q

bonds that carbon molecules form

A

covalent (strongest)

39
Q

exception of carbon forming 4 covalent bonds

A

methane

40
Q

polymer

A

chain of two or more monomers chemically bonded together

41
Q

3 examples of 6 carbon monosaccharides

A
  1. glucose
  2. galactose
  3. fructose
42
Q

what is needed to allow condensation to occur except for two monosaccharides

A

activation energy

43
Q

eg word eq of hydrolysis

A

maltose -> glucose + glucose

44
Q

orientation and bonding of glucose molecules in cellulose

A

1-4 bonds between alternately oriented glucose molecules

45
Q

1-4 bonding found in polysaccharides

A

cellulose
amylose

46
Q

1-4 and 1-6 bonding found in polysaccharides

A

amylopectin
glycogen

47
Q

polysaccharides with straight chain

A

cellulose
amylose

48
Q

polysaccharides with bent chain

A

amylopectin
glycogen

49
Q

polysaccharides with unbranched chain

A

cellulose
amylose
glycogen

50
Q

polysaccharide with branched chain

A

amylopectin

51
Q

properties of cellulose and glycogen

A

insoluble

52
Q

properties of amylose and amylopectin

A

insoluble
vary in size (easy to remove glucose units)

53
Q

what are amylose and amylopectin examples of

A

starch

54
Q

function of cellulose

A

structural support

55
Q

function of starch

A
  • useful for glucose storage
  • temporary store in leaf cells when glucose is being made faster than it can be exported
56
Q

function of glycogen

A

storage of carbohydrate

57
Q

role of glycoproteins in cell-cell recognition

A

recognise and bind to carbohydrate receptors on adjacent cells -> cell-cell attachment + intracellular responses in the interacting cells

58
Q

eq to form triglyceride

A

glycerol + 3 fatty acids -> [condensation] triglyceride

59
Q

when energy in carbohydrates is released

A

atp

60
Q

chemical energy stored in the form of glucose is for immediate use in what process

A

respiration

61
Q

where is glycogen stored

A

liver

62
Q

why is glycogen used rather than lipids

A

easier to break down and use

63
Q

where are fats stored in mammals

A

under the skin in adipose cells

64
Q

why lipids better than carbohydrates in long term storage

A

more energy per gram

65
Q

how non-polar steroid passes through the phospholipid bilayer

A

simple diffusion, squeezing through the phospholipids bilayers
- wont repel hydrophobic interactions
- dont need proteins for transport

66
Q

how monosaccharides are converted into polysaccharides (bond + catalyse)

A

condensation
- removal of water to join monosaccharides together
- catalysed by enzymes
- glycosidic bonds

67
Q

maximum number of fatty acids that can be condensed with glycerol

A

three

68
Q

diagram of deoxyribose

A

notes
- change oh on 2nd c to h

69
Q

difference between peptide and glycosidic bond

A

peptide bond: between aminos acids
glycosidic bond: between monosaccharides

70
Q

Glucose is absorbed through protein channels in the plasma membrane of epithelium cells in the small intestine. Which characteristics of glucose prevent its diffusion through the phospholipid bilayer?

A

It is polar and therefore hydrophilic.

71
Q

2 types of unsaturated fat

A

monounsaturated or polyunsaturated

72
Q

how to identify steroid is a lipid

A

very low proportion of oxygen to carbon

73
Q

how are fats and cholesterol transported in the blood

A

as groups of molecules in lipoprotein complexes

bio b: form and function (10 decks)

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