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SBI4UN > Carbohydrates: Sugars > Flashcards

Carbohydrates: Sugars Flashcards

1
Q

Glucose and Galactose

A

lactose

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2
Q

Glucose and Fructose

A

sucrose

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3
Q

Glucose and Glucose together (dehydration synthesis)

A

maltose

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4
Q

The bond that joins the two monosaccharides is called:

A

Glycosidic Linkage

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5
Q

Plants store energy in the polysaccharide called:

A

starch

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6
Q

Carbohydrates basic information

A
  • end in ‘ose’
  • single unit=monosaccharides
  • HC chain with OH
  • always a CARBONYL
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7
Q

Carbohydrate Carbonyl

A

ALDEHYDE=ALDOSE
KETONE=KETOSE

(polar but may not always dissolve in water too well)

1:2:1 ratio for C:H:O

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8
Q

Functions for carbohydrates

A
  • fuel for cell respiration (designed to work on glucose)
  • energy storage
  • structural components (ex. cellulose for cell wall in plants or chitin for fungi)
  • cell surface markers
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9
Q

What is glucose?

A
  • Basic Monomer
  • What ALL cells want for cell respiration
  • hexose and aldose sugar
    aldose: sugar with ketose
    hexose: sugar with 6 carbons
  • Most common monomer used to built most polymers (polysaccharides)
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10
Q

Isomers in glucose

A
  • molecules that have the same molecular formula but different structures and arrangement
  • position of OH and CO (glucose vs galactose)
  • ALDOSE (glucose) VS KETOSE (fructose)
  • All of them can be used in cell respiration but aren’t ideal- Glucose=fuel
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11
Q

What do glucose and large monosaccharides form in watery solutions

A

dehydration synthesis: water molecules are removed as glycosidic bonds are formed between the individual sugar molecules.

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12
Q

Alpha and Beta glucose

A
  • OH groups point away/towards you
  • differences appear when they’re connected in long chains
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13
Q

Cellulose shows up as

A

individual strands, linear shape

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14
Q

Disaccharides form via

A

via dehydration synthesis
- enzymes join 2 hydroxyl groups to produce water
- the oxygen bridge that is formed is called a GLYCOSIDIC LINKAGE

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15
Q

GLUCOSE + FRUCTOSE

A

= SUCROSE

  • ether linkage (glycosidic linkage) that forms an oxygen bridge and enzymes join two hydroxyls to form a water molecule
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16
Q

How do you digest or break down the sugars

A

hydrolysis, having to take in water to digest carbohydrates

(this is why you feel the need to drink water after something sweet)

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17
Q

How does Sucrose break down?

A

Disaccharide is broken down by sucrase enzyme into glucose and fructose

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18
Q

How does Lactose break down?

A

Enzyme lactase breaks down into glucose and galactose so it can be absorbed in the bloodstream

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19
Q

How does maltose break down?

A

Using enzyme Maltase, breaks down into two glucose units

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20
Q

Polysaccharides: alpha glucose polymers

A

r- energy storage molecules (starch, glycogen)-branching mattes
- can be digested by animals

21
Q

Glycogen VS Starch

A
  • glycogen is a fast release
  • starch is a slow release
  • your body uses glycogen when all the glucose from food is used up, and then it uses proteins and lipids
22
Q

Increased number of glycogen branches….increases

A

Functional S.A.

  • allows for increase water solubility and several sites for glycogen to be broken down
23
Q

Polysaccharides: beta glucose polymers

A
  • structural polymers (chitin, cellulose) many hydrogen bonds form between straight strands
  • CAN’T be digested by animals
  • herbivores use special bacteria in their elongated guts to digest cellulose (we can’t digest it, can’t break those hydrogen bonds)
24
Q

Where is the OH on Alpha vs Beta glucose

A

B-UP AND DOWN-A (ON CARBON 1)
B-UP: OH on top
DOWN-A: OH on bottom

  • these differences appear when they’re connected in long chains
25
Q

When will alpha particles burn glycogen

A

16-20 hrs

26
Q

is fat polar or non polar

A

non polar molecule +carboxyl at the end= fatty acids
- has C-H bonds

27
Q

Molecule X’s bulk is non polar, with a small polar end

A

Non polar molecule

28
Q

LIPIDS

A
  • C, H, and O
  • Oxygen poor, mostly C-C and C-H bonds (non polar)
  • LIPIDS DON’T FORM TRUE POLYMERS
  • Nonpolar/hydrophobic
  • USES: insulation, energy storage barriers, cushioning, cell membranes, and hormones
29
Q

Why don’t lipids form true polymers?

A

lipids are not composed of repeating units of the same molecules or atoms like polymers are

30
Q

Increase number of mitochondria

A

Increase amount of brown fat, increase temperature

(thus, warm blooded mammals explained)

31
Q

Why do babies have a lot of lipids

A

fragile and lose heat faster than adults, so they require more lipids

32
Q

Saturated fatty acids

A

(O2-SAT)

  • contain the max number of hydrogens
  • all C-C single bond
  • linear shape
  • most animal fats
  • solid and room temperature
33
Q

Why are saturated fatty acids bad for us

A

because they’re linear they produce and form plaque easily, which can cause an increase of blood pressure, stroke, clog arteries, etc.

34
Q

FATS CONTAIN HIGHER LEVELS OF

A

ENERGY, INCREASED HYDROGEN AS WELL

  • difficult to acquire, and worth a lot of energy
  • which is why saturated fatty acids taste good but are bad for our health
35
Q

Unsaturated Fatty Acids

A
  • contain less than Max number of hydrogens
  • at least 1 c=c (double c bond); poly vs mono
  • bent or kinked devices (prevent packing)
  • most fish and plant oils
  • tend to be liquid at room temperature
36
Q

Poly unsaturated Vs Mono Unsat

A

Poly: more than 1 double carbon bond, healthier, provide less energy

mono: 1 double carbon bond, unhealthy, kink or bend

37
Q

CIS VS TRANS

A

C: Hydrogens on the same side (act like unsaturated)

T: Hydrogens on the opposite sides (act like saturated, same effects)

38
Q

What’s worse for your health, cis or trans?

A

trans

39
Q

What’s worse for your health, unsaturated, saturated, or trans?

A

trans is the worst
saturated is the second worse (solid at room temp, clogs arteries)
unsaturated is the best (liquid at room temp, doesn’t clog arteries)

clog arteries: fatty deposits in arteries

40
Q

Triglycerides

A
  • typical form of lipid found
  • can be liquid (oil, unsaturated) or (wax, saturated) at room temp
  • formed from glycerol (3 carbons) and 3 Fatty Acids
  • May be identical fatty acids, or 3 different fatty aids
  • Fatty acids contain a -COOH at one end of a long hydrocarbon chain
41
Q

PHOSPHOLIPIDS:

A

polar and nonpolar

  • glycerol+ 2PO4+2 fatty acid= phospholipid
  • major component of cell membranes
42
Q

Cell Membrane: PHOSPHOLIPID BILAYER

A
  • phosphate head (polar, hydrophilic)
  • hydrophobic tails (non polar, 2 fatty acids, hydrophobic)
43
Q

If phospholipids have a polar and non polar component, are they attracted to water?

A

Phospholipids are attracted to both/neither oil/water (depending on the end), acts like soap which is composed of lots of phospholipids

44
Q

Phospholipids self assemble into:

A
  • micelle = bubbles
  • layers= cell membrane (phospholipid bilayer)
45
Q

what kind of bond does a monounsaturated have

A

C=C

46
Q

STEROIDS

A
  • made up of cholesterol: 4 fused C-RINGS
  • important component of cell membranes
  • vitamin D
  • Basis for many hormones; functional groups matter
47
Q

Irreversible change in proteins can’t be avoided, how?

A

Via homeostasis…
Ex. of this irreversible change..once you fry an egg you can’t un-do it back to the eggs shell form

48
Q

Why do polysaccharide require little energy

A

being built with monosaccharides

49
Q
A

SBI4UN (28 decks)

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