Carbohydrates and Lipids

Question 1

Carbohydrates that have aldehydes.

Answer 1

Aldose

Question 2

Carbohydrates that have ketones.

Answer 2

Ketose

Question 3

Simple carbohydrates, made up of one monomer that can not be hydrolyzed into a smaller carbohydrate.

Answer 3

Monosaccharide

Question 4

made of two monomers and can be hydrolyzed into two monosaccharides.

Answer 4

Disaccharide

Question 5

Made of three or more monomers and can be hydrolyzed into many monosaccharide units- long chains.

Answer 5

Polysaccharide

Question 6

The type of sugar in DNA and RNA, these contain 5 carbons and both DNA and RNA are aldoses.

Answer 6

Pentose

Question 7

Have 6 carbons, the primary energy source for cells, provide instant energy, allow the cell to make ATP.

• glucose
• fructose

Answer 7

Hexose

Question 8

• Yeast have an enzyme called zymase that allows them to convert monosaccharides into ethyl alcohol and carbon dioxide.
• The conversion of monosaccharides into ethyl alcohol and carbon dioxide. Yeats perform this. They grow and metabolize sugar solution until they accumulation of alcohol becomes toxic (14-18%), thereby killing the yeast.

Answer 8

Fermentation

Question 9

Due to depletion of ATP, no new ATP to replace spent ATP during muscle contraction, causing the muscles to stay contracted.

Answer 9

Rigor mortis

Question 10

Occurs in fats and oils (a type of lipid), due to being exposed to warm, moist air.
Two processes that cause this:
1. Hydrolysis
2. Oxidation

Answer 10

Rancidity

Question 11

Boiling simple lipids with an aqueous alkali solution, results in glycerol, and metallic salts of fatty acids.

Answer 11

Sponification

Question 12

Allows two insoluble substances to be brought together by an emulsifying agent.

Answer 12

Emulsification

Question 13

Surrounds an insoluble molecule and holds it in suspension in another molecule.

Answer 13

Emulsifying agent

Question 14

Occurs when fat in the human body comes into contact with alkali soil (high sodium carbonate content, clay-like, poor drainage).

• Occurs often in the cheeks, buttox and breasts.
• Can be prevented with preventative caskets and vaults.

Answer 14

Adipocere/ grave wax

Question 15

All of these contain the alcohol functional group.

Answer 15

Carbohydrates

Question 16

1. Alcohols

2. ketones

Answer 16

2 functional groups in ketose

Question 17

1. alcohols

2. aldehydes

Answer 17

2 functional groups in aldose

Question 18

Very hydrophilic due to high oxygen content.

Answer 18

Carbohydrates

Question 19

Blood sugar, stored in the liver as glycogen, makes ATP.

Answer 19

Glucose

Question 20

The sweetest sugar, commonly found in fruit.

Answer 20

Fructose

Question 21

Glucose + galactose are the result of hydrolysis of this.

Answer 21

Lactose

Question 22

Glucose + fructose are the result of hydrolysis of this.

Answer 22

Surcose

Question 23

1. Long term storage of carbohydrates (energy).

2. Used structurally because they are resistant to digestion by enzymes.

Answer 23

Purpose of polysaccharides

Question 24

Sugars are transported in organisms in this form.

Answer 24

Disaccharides

Question 25

Disaccharides and then monosaccharides.

Answer 25

Hydrolysis of polysaccharides

Question 26

- glycogen is for storage | - chitin is used for structure, but not for all.

Answer 26

Animal polysaccharides

Question 27

Starch- storage | Cellulose- structure of cell walls

Answer 27

Plant polysaccharides

Question 28

When reducing these in the presence of an oxidizing agent, they will become a carboxylic acid.

Answer 28

Sugars

Question 29

1. Fats and oils | 2. Waxes

Answer 29

Simple lipids

Question 30

1. Glycerol (1) | 2. Fatty acids (3)

Answer 30

Subunits making up fats and oils

Question 31

Fatty acids from animals and have the maximum number of H attached. Dense, most are solid at RT.

Answer 31

Saturated fats

Question 32

Fatty acids from plants that have fewer than the maximum number of H attached. Kink in the fatty acid tail, liquid at RT.

Answer 32

Unsaturated fats

Question 33

Made of fatty acids and a high molecular weight alcohol other than glycerol (some kind of polyhydroxyl alcohol).

Answer 33

Waxes

Question 34

Made of fatty acids, alcohol, and another compound.

Answer 34

Compound lipids

Question 35

Identified by isoprene units (5 carbon monomers). Pigments commonly found in plants.

Answer 35

Carotenoids

Question 36

Used for communication in the body. 4 interlocking rings with modified hydrocarbon tail.

Answer 36

Steroids

Question 37

My micro organisms using enzymes to chop up the long fatty acid chains into short ones that smell bad and taste bad.

Answer 37

Hydrolysis in rancidity

Question 38

By oxygen in the air which destabilizes the double bonds in unsaturated fatty acids- changes into aldehydes and carboxylic acids.

Answer 38

Oxidation in rancidity