Prelims Flashcards
(149 cards)
1
Q
the study of the chemistry of cells and organisms
A
Biochemistry
2
Q
compounds that do not contain cabon
e.g., water and salts
A
bioINORGANIC substances
3
Q
compounds that contain carbon
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bioORGANIC substances
4
Q
2 Types of Biochemical Substances
A
-BioInorganic substances
-BioOrganic substances
5
Q
-Protein
-Lipids
-Carbohydrates
-Nucleic acid
A
bioINORGANIC substances
6
Q
4 Major Organic Compounds
A
-carbohydrates
-Proteins
-Lipids
-Nucleic Acid
7
Q
all four of these major organic molecules are considered to be ________, or a large molecules and are present in all living things.
A
macromolecules
8
Q
these are organic macromolecules that are used to apply energy and could also aid in the cell structure
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Carbohydrates
9
Q
macromolecules that have many different functions like structure and enzyme action
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Proteins
10
Q
these macromolecules are fats
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Lipids
11
Q
it usually end in “ase”
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Enzymes
12
Q
it is a lipid with a phosphate molecule attached to it
A
Phospholipid
13
Q
these are the largest of the major organic molecule, and they store coded information in cells in the form of DNA &RNA
A
Nucleic Acids
14
Q
found in all cells, makes up our genetic material and controls all cell activities
A
DNA (Deoxyribonucleic Acid)
15
Q
used to make enzymes and other important proteins
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RNA (ribonucleic acid)
16
Q
these are very important when discussing transport because they are found in cell membranes
A
Phospholipid
17
Q
out of all the major organic compounds _______ store the most energy
A
fats
18
Q
it regulates all chemical reactions in a cell
A
enzyme
19
Q
“ose” at the end of a scientific word usually means it’s a _________
A
carbohydrate
20
Q
plant cell walls contain a chemical called ________ which is a carbohydrate that is used to give a plant cell its sturdy structure
A
cellulose
21
Q
it store a lot of chemical energy, an are used first by our bodies when energy is needed
A
carbohydrates
22
Q
are largely found in our molecules and dna
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Protein
23
Q
a sub group of Proteins that are very important called…
A
enzyme
24
Q
it means “one”
A
mono
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it means "few"
oligo
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it is like cellulose but with nitrogen
chitin
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slippery oil
lipids
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determines the properties of fats
fatty acids
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glycerol has how many carbons
3 carbons
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each fatty acids has a _________
COOH
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no C=C double bonds
Saturated
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bad fats
saturated
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good fats
unsaturated
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one or more C=C double bonds
unsaturated
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usually with 5 carbons
monosaccharides
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few monosaccharides joined together
oligosaccharides
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it is a disaccharide of glucose and fructose
sucrose
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soluble in water and taste sweet
monosaccharides
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often combined with other molecules and sometimes used for cell I.D.
oligosaccharides
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it ussualy forms a spiral
plant starch (amylose)
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strong and very resistant to digestion
Chitin
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Non polar; mostly C & H, little bit of O
Lipids
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heterogenous group and unified by insolubility in water
lipids
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usually from beef and vegetable oils
triglycerides
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mostly in cell membranes
phospholipids
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complex ring form
steroids
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amino acod polymers
proteins
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4 levels of Proteins structure
primary
secondary
tertiary
quanternary
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the amino acid sequence
primary
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coiling or folding
secondary
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folding, kinking, twisting entire structure
tertiary
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two or more chains together
quanternary
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it can be joined together into a chain
nucleotides
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perceive as sweeter than complex xarbohydrates
dissaccharides
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complex carbohydrates
oligosaccharides
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hard to digest
polysaccharides
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monosaccharides has 3 nutrionally important...
glucose
fructose
galactose
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most abundant carbohydrate
glucose
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preffered source of energy of blood, brains & nervous systems
glucose
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commonly occurs a plant disaccharide lactose
Galactose
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sweet as natural sugar
fructose
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the riper the fruit is the higher the ______ level
fructose
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found abundantly in fruits
fructose
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most abundant monosaccharide in the body
glucose
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every part of disaccharide has this
glucose
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only in __________ has starches
monosaccharide
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the preffered & main source of energy for the brain & red blood cell
glucose
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it produce by plants during photsynthesis
carbohydrates
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after eating the plant food, human convert the carbohydrates into ______
glucose
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it is plant-based
carbohydrates
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the most common
sucrose
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lactose intolerant
lactose
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least common, formed from digestion of starches
maltose
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3 types of Disaccharides
-sucrose
-lactose
-maltose
75
more resistant to digestion
starch
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straight chain
starch
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branched chains
amylopectin
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easier to digest
amylopectin
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non digestible polysaccharides
fiber
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provides more energy
fiber
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we cannot eat
soluble
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we can eat
insoluble
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easily fermented by intestinal bacteria
soluble
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not easily fermented
insoluble
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slow gastric emptying and may delay absorption of some nutrients
soluble fiber
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relives constipation
insoluble fiber
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most plant foods contain both soluble & insoluble fiber
inslobule fiber
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storage perform glucose in animals
glycogen
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long, branched chain of glucose
glycogen
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stored in liver and muscle
glycogen
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is anything that takes up space and has a mass
matter
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anything that brings about change. it can hold things together and also break things apart
energy
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primary role is to maintain and support collagen, elastin ad turgidity in the cellular spaces and keep protein fibers in balance and proportion
glycosaminoglycans
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regulation of allergic inflammation
Glycosaminoglycans
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promotes the ability of the collagen and elastin fibers to retain moisture
glycosaminoglycans
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ulcerative collitis
GAG deficiency
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are glycoglycans that are covalently linked to serine residues of specific core proteins
proteoglycans
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it is synthesized by sequential addition of sugar residues to the core
glycoaminoglycans chain
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protecting different organs of your body, like in your gut and throat
proteoglycans
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found in space between our cells
proteoglycans
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a physiological component known as the ________________
Proteoglycans
extracellular matrix (ECM)
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malt sugar
maltose
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germinated barley that has been baked and ground
maltose
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is the building block for cellulose
cellobiose
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It can't be digested in the human body because the beta-linkages cannot be broken by the digestive enzyme
Cellulose
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known as dietary fiber
cellulose
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D-glycopyranosyl-(1-4)-D-D-glycopyranose
Maltose
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B-D-glycosyl-(1-4)-D-glucose
Cellobiose
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levels of enzyme lactase varies in human
Lactose intolerance
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found in potato
solanine
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complex with large multi-ring amine system
solanine
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produced by plants to create toxins as defense from insects and predators
solanine
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energy storage of animals
glycogen
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Woody part of plants stem, stalk & trunk; its glucose resifue is beta configuration; cannot be digested by humans but it is high in fiber
cellulose
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second most abundant polysac; gives rigidity to exoskeletons, anthropods, cell wall of fungi
chitin
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these are polysaccharide with disaccharide repeating unit which one of the disaccharide
amino acid
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it is similar to a substance that occurs naturally in joints and that helps joints work properly by acting like lubricant and shock absorber
hyaluronate
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to treat dry and scaly skin, some skin lotion contans ____________
sodium hyaluronate
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simple sugars with multiple OH groups
monosaccharides
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2 monosaccharides cavalently linked
Disaccharides
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is it a triose, totrose, pentose, or hexose
monosaccharides
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a few monosaccharides covalently linked
oligosaccharides
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polymers consisting chains of monosaccharide or disaccharide unit
Polysaccharides
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are based on the configuration about the single asymmetric C in glyceraldehyde
D&L designation
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the lower representations of D & L designation
Fischer Projections
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mirror images of one another
D&L sugars
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it is a glycoaminoglycan with a repeating disaccharide consisting of 2 glucose derivatives, glucuronate (glucoronic acid) & N-acetyl-glycosamine
Hyaluronate (hyaluronan)
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it has an extended helical conformation
Heparin
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a soluble glycosaminoglycan found in granules of mast cells
Heparin
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has a structure similar to that of heparan sulfates, but in more highly sulfated
Heparin
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_______ by the many negatively charge groups may contribute to this conformation
charge repulsion
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an anticoagulant (blood thinner) that prevents the formation of blood clots
heparin
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one of the most common metabolic diseases
diabetes mellitus
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occurs when an individual either doesn't make enough, or is unable to utilize, the hormone is insulin to regulate blood glucose level
diabetes mellitus
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3 possible cause of diabetes
familial
lifestyle
diet
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type of diabetes usually begins in childhood or early childhood
type 1
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has 5-10% of diabetes
Type 1
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type of diabetes: overweight individuals develop this form frequently
type 2
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90-95% of diabetes
type 2
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Type of diabetes: impaired glucose tolerance
prediabetes
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high risk of developing diabetes and heart disease
prediabetes
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fasting blood sugar between 100 mg/dl and 126 mg/dl
prediabetes
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showing of onset of complication
diabetes
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a blood glucose level that is too low (usually below 70 mg/dl)
Hypoglycemia
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sugar such as fructose and lactose found in foods
natural occurring sugar
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tend to be nutrient dense
natural occurring sugar
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sugar added to processed foods and sweets
added sugar
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empty calories
added sugar
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artificial non-saccharide sweeter 200 times than sucrose and is commonly used as a sugar substitute in foods and beverages
aspartame
