chem of life, digestion Flashcards
(151 cards)
1
Q
how is water polar
A
covalently bonded, positive end + negative end bc unequal sharing of electrons
1
Q
importance of water (5)
A
- first cells origin
- life
- many organisms made of water
- cell shape + structure
- metabolic reactions
2
Q
what can water molecules associate w since they are polar
A
ions, other polar molecules
3
Q
does oxygen or hydrogen consist of higher electronegativity
A
oxygen bc more protons
4
Q
why are there intermolecular associations in hydrogen bonding
A
polar covalent bonds
5
Q
why are intermolecular associations stronger than standard polar associations
A
high electronegativity of elements like fluorine, oxygen, nitrogen
6
Q
cohesion of water, give example
A
hydrogen bonds hold water tgt, causing surface tension
ex: water strider ‘float’ on water
7
Q
adhesion of water, give example
A
water attached to different molecules
ex: water flows up xylem, leads to transportation
8
Q
good solvent for ions + polar molecules (many organic molecules) property of water
A
good transport medium, plants transport minerals (ions) dissolved in water from soil to leaves, medium for metabolism (increases enzyme collisions), absorbs heat-> enzyme reactions
9
Q
why does water have high heat of fusion + vaporization
A
H-bonds
10
Q
water high specific heat capacity benefits
A
lots of energy needed to raise temp. of 1g of water by 1 degree (must break H-bonds), high M/BP
11
Q
buoyancy of water- benefits
A
upward force on object depends on density of medium, water denser than air so objects can float, determined by weight of object
12
Q
benefits of viscosity of water
A
fluid’s ability to float, more viscosity=decrease ability, water is more viscous due to H-bonds, more difficult to move in water
13
Q
what are the 7 properties of water
A
adhesion, cohesion, good solvent, high specific heat capacity, high heat of fusion + vaporization, buoyancy, viscosity
14
Q
aquatic adaptations; birds (black throated loon)
A
buoyancy- bones are solid (diving, less dense (float))
viscosity-legs at rear so better propulsion through water
thermal- feather forms interlocking barrier, limiting heat loss
15
Q
aquatic adaptations; mammal (ringed seal)
A
buoyancy- denser bones- prolonged submersion
viscosity- streamlined body shape for better propulsion in water
thermal- outer fur coat, thick layer of bubbler limits heat loss
16
Q
air vs h2o impact on life (4)
A
- heat loss more rapid in water
- water temp. harder to change
- more likely to float in water
- water more resistant to flow
17
Q
carbs (sugars + starches), give example of foods + formula
A
most important source of energy; plants for carbs, made of carbon, hydrogen, oxygen atoms in 1:2:1 ratio, made of hydroxyl groups + ketones/ aldehydes
ex: pasta, breads, fruits, veggies
ex: c6h12o6
18
Q
what determines size of sugar molecule
A
number of carbons
19
Q
how to identify sugars
A
ose
20
Q
glucose
A
main energy source for most organisms, generate atp through CELLULAR RESPIRATION, rotates between chain + ring structure (as does fructose)
20
Q
ribose + deoxyribose
A
ribose/ deoxyribes simple sugar round in RNA/ DNA (respectively)
21
Q
monosaccharides (reducing sugars), give example
A
simplest carb, monomers (single unit sugar)
ex: glucose
22
Q
lactose
A
disaccharide milk sugar from female mammals
23
sucrose
disaccharide (glucose + fructose) sugar storage/ transport molecules in plants (phloem tissue)
23
disaccharides (oligosaccharides), give examples along with composition
combo of 2 mono saccharides by condensation reaction/ dehydration synthesis
ex: sucrose (glucose + fructose), maltose (glucose + glucose), lactose (glucose + galactose)
24
disaccharide monosaccharide tests
benedicts solution- green to orange
25
polysaccharides (complex sugars)
combo of many monosaccharides joined tgt in straight/ branched chains
26
glycogen
storage molecule for glucose in animals (branched chain); liver + muscles
27
starch
storage molecules for glucose in plants (up to 6000 glucose units); COILED chains of glucose molecules
28
cellulose
H-bonded chains of glucose arranged side by side; makes up plant cell walls; fibre
29
amylose
straight chain polymer of D-glucose units
30
amylopectin
branched chain polymer of d-glucose units
31
polysaccharide test
iodine- brown to black when theres starch
32
lipids (fats) (5) give examples
- non-polar
- doesnt dissolve in water
- store energy when glycogen stores maxed out
- store over double the energy per gram as compared to carbs, therefore less mass of animal, but high energy for long term
- in dense tissue for energy storage + thermal insulation (blubber)
ex: eggs, meat, diary, nuts
33
how much cal is 1g of lipids. + carbs
carbs- 4cal, lipids-9 cal
34
how is triglyceride formed
35
2 types of triglycerides
solid fats + oils
36
solid fats (4), give examples
- animals
- solid @ room temp.
- saturated (no double bonds in fatty acid chains)
- stable + hard to break down (unhealthy to eat)
ex: butter, lard, fat on steaks
37
oils (4), give examples
- plants
- liquid @ room temp.
- unsaturated (monosaturated/ polysaturated bc of double bonds)
- kinks create space between fatty acid chains, more fluid, easier to digest + break apart; healthier
ex: peanut/ olive oil
38
tests for fats
brown paper bag/ translucsence test
39
phospholipids
if we replace fatty acid chain w phosphate molecule, we get phospholipid, makes phosphate part of molecule polar (hydrophilic) + fatty acid part nonpolar (hydrophobic), ideal for cell membranes
40
waxes
long chain fatty acids thatre insoluble in heat; stable, good waterproof coating for plant leaves/ animal feathers
41
sterol (cholesterol) (3)
- fat needed by body to make bile cell membranes, coatings, hormones
- in liver
- heart disease if you eat too much
42
why is LDL cholesterol bad
sticks to blood vessels to form plaques, increases blood pressure, decreases blood flow
43
how is body mass index (BMI) calculated
mass in kg/ height^2
43
what does HDL cholesterol do
takes cholesterol to liver to be broken down
44
what are proteins made of
carbon, hydrogen, oxygen, nitrogen
45
what do living organisms synthesize
many different proteins w wide range of functions
46
what are proteins used in (6)
- spider silk
- enzymes
- collagen
- hemoglobin
- insulin (hormone)
- immunoglobulin (antibodes)
47
what foods can proteins be found in (3)
meat, dairy, nuts
48
amino acids
building blocks of protein, sequence determines 3D conformation of protein
49
how many different types of amino acids are there
20 that cells use, body makes 12, others are called essential amino acids; obtained through diet
49
dipeptide
joining of 2 amino acids
50
peptide bond, how to calculate # of peptide bonds
between amino acids by condensation, # of peptide bonds = # of amino acids minus 1
51
polypeptide
joining of many amino acids
52
how can a peptide bond be taken apart
enzymes through hydrolysis reaction
53
primary protein structure
sequence of chain of amino acids
54
secondary protein structure
sequence of amino acids are linked by H-bonds
55
tertiary protein structure
certain attractions are present between alpha helices + pleated sheets
56
quartermary protein structure
protein consisting of more than 1 amino acid chain
57
globular protein, give examples
composed of long aa chains folded into complex shapes, typically spherical
ex: egg albumin (white), hemoglobin (blood protein carries oxygen), insulin
58
fibrous proteins, give examples
typically insoluble + strong, provide structure + support in organisms
ex: keratin (nails + hair), collagens (connective tissue), elastins (ligaments + blood vessels)
59
what is denaturation + bc of what?
temporary change in shape of protein bc of heat, pH, radiation, affects biological activity of protein, restored when affecting factor removed
60
coagulation
permanent changes in properties of protein
61
test for proteins
biuret test- blue to violet/ pink
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metabolism
web of enzyme catalyzed reactions occurring within our bodies/ a cell
63
what does molecular biology explain
living processes in terms of chemical substances involved
64
4 most common elements in living organisms
hydrogen (1 covalent bond), oxygen (2), nitrogen (3), carbon (4), allows for diversity of stable compounds
65
organic compounds
life based on carbon compounds, including carbs, lipids, proteins, nucleic acids
66
anabolism
complex molecules from simple ones including formation of macromolecules
67
hydrocarbon
chains of carbon atoms w only hydrogen attached
68
how does combining carbon molecules work, give example
small subunits (monomers) join tgt, forming polymers
ex: glucose monomer units can be joined tgt, forming polymer starch
69
how is combining carbon molecules accomplished
condensation reactions; dehydration synthesis, where products are polymer + water
69
catalysts
chems. controlling speed of chem. reactions W/O changing formed products (can be used over again)
70
catabolism
breakdown of complex molecules into simple
71
how are carbon molecules taken apart
polymer-monomer through hydrolysis reactions (cleavage) enzymes (proteins) maybe needed to speed up/ continue reaction
72
how do enzymes permit low temp. reactions
reduces reaction's activation energy
72
enzymes (3), give example
- globular protein catalysts found within living organisms
- can be denatured
- end in suffix "ase"
ex: sucrase
73
what do enzymes involve (2)
molecular motion, collision of substrates in active site
74
substrate
specific molecule enzyme acts upon
75
how will a substrate be changed
into 1 product of reaction
76
how do enzymes increase possibility of reactions
brining reactants tgt
77
active site
area of enzyme combining w substrate
78
cofactors, give examples (4)
inorganic molecules helping enzymes w binding to substrate molecules
ex: iron, zinc, potassium, copper
79
coenzymes
organic molecules created from vitamins, helping to bind enzymes w substrate molecules
80
how many enzymes do cofactors and coenzymes work w
1+
81
competitive inhibitor, give example
molecules w shapes similar to substrate, compete for active site
ex: CO, CN (cyanide), penicillin
82
non-competitor inhibitor
binding to site asides from active site, changes shape of active site, adds more substrate (no effect), bind @ allosteric site + prevents enzyme from reaching shape needed for catalysts
83
feedback inhibition
product/ result stops/ limits the process, as final product combines w enzyme @ regulatory/ allosteric site + changes shape
84
how does temp. affect enzyme reactions, give example
increases reaction rates bc more collisions, peaks at 37, as enzymes will begin to denature
ex: high fever
85
how does pH affect enzyme reactions, give example
enzyme functions best within certain pH, pH disrupt H-bond between amino + acid groups, changing enzyme shape
ex: stomach enzymes function best in acidic pH, small intestine enzymes function best @ pH of 9
86
how does substrate concentration affect enzyme reactions
greater # of substrate molecules = greater rates of reaction, when # of substrate exceed # of available enzymes, reaction rate lvls off
87
all factors affecting enzyme reactions
competitive inhibition, non-competitive inhibition, feedback inhibition, temp., pH, substrate concentration
88
how is digestion unique
"outside the body," long tube communicating w outside world 6.5-9m
89
ingestion
taking in of nutrients
90
digestion
breakdown of nutrients (organic compounds)
91
absorption
nutrients move from gastrointestinal tract to blood/lymph system
92
assimilation
cell absorb needed substances; amino acids, fatty acids, + glycerol, build own macromolecules from monomers, becoming part of the body structure
93
egestion
removal of unabsorbed particles
94
which 2 groups does the digestive system consist of
gastrointestinal tract (tube), accessory organs
95
organs of digestion (7)
liver, esophagus, pancreas, gall bladder, stomach, large + small intestines
96
what is the mouth responsible for
mechanical digestion
96
what are teeth responsible for
mechanical digestion, increasing SA of food for enzymes
97
what is the tongue responsible for
mix food w saliva, rolls food into ball (BOLUS)
98
salivary gland
amylase enzyme- starch (amylose) digestion into maltose (disaccharide), chemical digestion (bonds broken by hydrolysis), slimy mucus holding bolus tgt + easy to swallow, water is lubricant + dissolves food
99
pharynx
mouth + nose joining, where tongue pushes bolus + is swallowed. swallowing = voluntary, rest of digestion involuntary
100
when you swallow can you breathe
no bc air + food cross paths in pharynx ie: talking and drinking
101
epiglottis
flap preventing food from entering trachea (wind pipe), guides food into esophagus (no choking)
102
esophagus
25cm tube made from smooth muscles, secretes mucus, moves food by PERISTALSIS (contractions of circular + longitudinal muscles pushing bolus to stomach), process is INVOLUNTARY + no digestion happens
103
stomach (pH 2)
located beneath diaphragm on left of abdomen, site of mechanical + chemical digestion (1-6 hours), made of 3 layers of smooth muscle (mechanical digestion)
104
are most materials absorbed in stomach? what are some exceptions?
no, alcohol, aspirin, glucose are exceptions
105
stomach sphincter
circular muscles regulating passage of material
106
cardiac sphincter
controls opening to stomach from esophagus
107
pyloric sphincter
regulates movement of chyme entering small intestines
108
rugae
folds in inner wall of stomach, has millions of tiny gastric glands releasing 400-800 mL of gastric juice per meal, muscle contractions mix food + gastric juices
109
pepsin
ACTIVE form of pepsinogen by HCl (kills bacteria), hydrolyzes proteins to peptides. pepsin = peptidase
110
mucous
thick basic coating covering stomach lining + protects from HCl + Pepsin
111
rennin
digests milk in children, works in basic environment; little activity in stomach, slows movement through GI tract, creates curds (protein) + whey (watery portion)
112
chyme
semi liquid food, leaves stomach + enters small intestine
113
ulcer
stomach itself is digested by gastric juice, helicobacterpylori causes 80% of ulcers
114
small intestine pH (7-9)
longer than large intestine, smaller in diameter, ~7m long, 2.5cm in diameter, contractions of circular + longitudinal muscles, mixing w food + enzymes
115
small intestine functions (3)
- digestion of food
- absorb food into blood stream
- move indigestibles (cellulose) into large intestine
116
raising the pH
chyme from stomach is heavily acidic (~2) when entering small intestine, tiggers prosecretin in SI; activated into secretin, enters blood stream + goes to pancreas
117
what are some pancreatic secretions for protein digestion
typsinogen, activated by enterkinase into trypsin, which acts on PARTIALLY DIGESTED proteins from stomach, erepsins from pancreas + SI complete protein digestion
118
carb digestion
starts @ mouth, amylase from pancreas continues carb digestion into disaccharides, SI finishes off disaccharide by secreting disaccharide enzymes
119
lipid digestion
pancreases secretes lipases into SI, digesting lipids (starts + ends in SI)
120
liver + gall bladder
bile salts produced in liver from surplus cholesterol + stored in gall bladder, lipids present in duodenum release hormone, releasing bile salts
121
bile
bile acids, water, cholesterol, pigments, enters duodenum via common bile duct
122
what do bile salts do + dont do
emulsify lipids, increasing SA (mech digestion) of lipids + speeding up chem digestion so enzymes are exposed to more liquid substrate, dont digest lipids; no broken bonds
123
liver
all nutrients absorbed into capillaries of SI are first brought to liver to regulate nutrient lvls, excess nutrients are stored here ie: glycogen, fat, vitamins A, B12, D, detoxifies body ie: removes poisons like alcohol by breaking down into useful material
124
cirrhosis
damaged liver cells replaced by connective tissue + fat, unable to carry out many normal liver duties
fatty liver->liver fibrosis- >cirrhosis
125
large intestine
1.5 m long but wide, moves food via peristalsis, stimulated when waste enters, chem digestion is complete by time food gets here, water + electrolytes reabsorbed
126
appendix
vestigal organ, only noticed when infected
126
what is the rate of transit of materials through the LI correlated w
fibre content (more fibre = more speed)
126
what helps move undigested food to anus
mucus
127
rectum
temporary feeces storage area, when full, signals sent to brain
128
anus
opening where solid waste is eliminated from body, 2 sphincters, one voluntary, one involuntary
129
enzymes + other secretions of mouth
amylase, mucus
130
hormone, enzymes + other secretions of stomach
gastrin, HCl, mucus, rennin, pepsinogen-> pepsin
131
enzymes + other secretions of pancreas
bicarbonate HCO3, amylase, trypsinogen-> trypsin, enterokinase, lipases, erepsins
132
small intestine hormone, enzymes + other secretions
prosecretin -> secretin (h), cholecystokinin (cck) (gall bladder contractions) (h), entergasterone: released to slow down stomach peristalsis due to fat (h), erepsin, disaccharadisases
133
enzymes + other secretions of liver/ gall bladder
bile salts
133
how do we get nutrients we digestion to our cells
absorption- stomach is first stop for some water, most absorption takes place in small intestine
134
capillary network
tiny blood vessels where carbs, vitamins, ions, amino acids are absorbed, intertwined w lymph vessels (lacteals), where lipid monomers are absorbed
134
villi (singular villus)
fingerlike projections found in SMALL intestine, increase SA of epithelium 10X, adapted to absorption of food (monomers), have infoldings of cell membranes (microvilli), epithelium further increases SA, have different methods of membrane transport to absorb different nutrients
135
jaundice
yellowing of the skin and the whites of the eyes caused by an accumulation of bile pigment (bilirubin) in the blood, impairs fat digestion
135
control of digestion
hormone entergasterone is released when fats enter intestine, slowing peristalsism; fats take longer to digest, pancreas + gall bladder release secretions in response to hormones, digestion occurs in response to sensory, mechanical, + hormonal stimulation
136
pH of stomach
2-3
137
pH of mouth
7-8
137
pH of SI
8-9
