Review #3 presentation Flashcards
(57 cards)
1
Q
Example molecules of Monosaccharides
A
Glucose, galactose, fructose
2
Q
Examples of disaccharides
A
Maltose, lactose, sucrose
3
Q
Examples of Polysaccharides
A
starch, glycogen, cellulose
All made of glucose, but are put together differently = different structures = different functions
4
Q
Function of monosaccharide in animals
A
Glucose: chemical fuel for cellular respiration (ATP)
5
Q
Function of disaccharide in animals
A
Lactose: milk sugars for feeding young
6
Q
Function of polysaccharide in animals
A
Glycogen: stores glucose in liver/muscle cells
7
Q
Function of monosaccharide in plants
A
Fructose: fruit sugar (makes them sweet)
8
Q
Function of disaccharide in plants
A
sucrose: form of sugar transported from leaves to other locations
9
Q
Function of polysaccharide in plants
A
Cellulose: makes up plant cell walls
Starch: stores glucose
10
Q
what are the three different categories of carbohydrates
A
monosaccharides, disaccharides, polysaccharides
11
Q
what kind of energy storage are carbohydrates
A
short-term energy storage
12
Q
What is the structure of amylose in starch
A
- linear/helical
- subunits are bound in a 1-4 arrangement
13
Q
what is the structure of amylopectin in starch
A
- branched
- subunits are bound in 1-4 and in 1-6 arrangements
14
Q
what are the three types of monosaccharides and what makes them different
A
- number of carbons makes them different
- trioses: three carbons (C3H6O3)
- pentoses: 5 carbons (C5H10O5)
- hexoses: 6 carbons (C6H12O6)
15
Q
monosaccharides -> disaccharides -> polysaccharides
A
Condensation: Creates glycosidic linkages between sugars
16
Q
polysaccharides -> disaccharides -> monosaccharides
A
hydrolysis: breaks glycosidic linkages between sugars
17
Q
What are lipids (7)
A
- oils and fats
- used in long term energy storage
- provide insulation
- act as structural components of cell membranes (phospholipids)
- contain twice as much energy per gram as carbohydrates
- insoluble in water
- made up of glycerol bonded to up to 3 fatty acid chains
18
Q
How are lipids stored
A
- stored as triglycerides in adipose (fat) cells
- can be hydrolyzed and used to fuel cellular respiration to make ATP (if little to know glucose is available)
- used in link reaction to make acetyl CoA
19
Q
how are lipids insoluble in water
A
- their structures are dominated by nonpolar covalent bonds
- makes them more difficult to transport in living systems
- easier to store as they don’t disrupt osmotic blanace
20
Q
Glycerol, fatty acids -> triglycerides
A
Condensation: Creates ester linkages between glycerol and fatty acids
21
Q
triglycerides -> glycerol, fatty acids
A
Hydrolysis: break ester linkages between glycerol and fatty acids
22
Q
What are fatty acids in lipids
A
- hydrocarbon chains that vary in length
- number of carbons is about 11-23
- vary in the number and location of the double bonds
23
Q
What two things do ALL fatty acids have
A
- carboxyl group at one end (COOH)
- methyl group (CH3) at the other end (omega end)
24
Q
Saturated fatty acid
A
- no C=C double bonds
- maxec out with carbon atoms being to bonded to as many hydrogen atoms as possible - linear
- animal fats are saturated fats
- diets rich can lead to
- Coronary Heart disease
- High LDL cholesterol
- atherosclerosis
- hypertension
- obesity
- blood clots
25
unsaturated fatty acids
- have one or more C=C double bond between carbon atoms (forming a kink)
- Mono: one C=C double bond
- Poly: two or more C=C double bond
- Omega 3 fatty acid: double bond is on the third carbon from the methyl end
- omega 6 fatty acid: double bond is on sixth carbon from methyl end
26
what is the difference between cis and trans fats
Cis: C=C bonds with hydrogen atoms on same side
Trans: C=C bonds with hydrogen atoms on opposite sides
27
what happens to polyunsaturated fats
often hydrogenated (or partially) in food processing
28
what is hydrogenation
hydrogen atoms are added to the molecules
| eliminating some or all of the C=C bonds in the fatty acid chains to make it straight or partially straight
29
why does hydrogenation occur
higher melting temperatures
Ie: crispier french fries when cooked in hydrogenated oils
ie: chocolate coatings and baked goods don't melt on shelves
ie: butters are more spreadable
30
What is the difference between natural and hydrogenated fatty acids
Natural: cis - curved
Hydrogenated: trans - linear double bonds
31
What two problems with trans fats
- double bonds aren't fully recognized by enzymes because they aren't the correct shape
- they remain in the bloodstream for longer periods of time
- they are eventually incorporated into living tissues (best as they can)
- don't properly bind to natural enzyme; leads to -
- high cholesterol, heart disease, liver dysfunction, cardiovascular disease
32
why do living organisms need fats
cell membranes, energy storage, heat retention, immune system
33
what is the most important when looking at the fats in a diet
TYPE of fats bc low fats isn't necessarily the key
34
What are the types of fats in best to worst order
polyunsaturated
monounsaturated
saturated
trans
35
what is the formula for BMI
weight (kg) / height (m)^2
36
Carbohydrate vs lipids energy storage
C: glycogen = animales - starch = plants
L: triglycerides (adipose cells in muscle/liver tissues)
C: glycogen and starch are hydrolyzed to glucose when energy needed
L: Triglycerides are hydrolyzed to glycerol and fatty acids when energy is needed
C: short-term energy storage
L: long-term energy storage
C: disrupts osmotic balance of tissues in large amounts
L: does NOT disrupt osmotic balance and can be stored for long periods of time
37
energy content comparison between carbs and lipids
lipids have twice the energy content (per gram) of carbs
Lipids: 9 calories per gram
Carbs: 4 calories per gram
38
What is cellular respiration
the controlled release of energy (in the form of ATP) from organic compounds in cells through a series of enzyme-catalyzed reactions
39
General info about cellular respiration
- allows covalent bonds (which contain energy) in complex organic food molecules to be broken down in a series of metabolic steps (heat)
- each metabolic step is catalyzed by a specific enzyme
- energy released from broken covalent bonds in food molecules is used to make ATP
- done by adding a phosphate group to it - ADP)
- catabolic process
39
General info about cellular respiration (3)
- allows covalent bonds (which contain energy) in complex organic food molecules to be broken down in a series of metabolic steps (heat)
- each metabolic step is catalyzed by a specific enzyme
- energy released from broken covalent bonds in food molecules is used to make ATP
40
what does ATP stand for and what is the structure
Adenosine triphosphate
- 3 phosphates
- one phosphate group broken off releases energy for cells and creates ADP
41
what does ADP stand for and what is the structure
Adenosine diphosphate
- 2 phosphates
- can be "recharged" by adding phosphate group back onto it using energy from the breakdown of food molecules (cellular respiration)
42
what do redox reactions require
- electron donor molecules
| - electron acceptor molecules
43
Oxidation reaction (5)
- loss of electrons
- loss of hydrogen atoms (H+)
- gain of oxygen
- many C-O bonds formed
- Compound formed has LOWER potential energy
44
Reduction reaction (5)
- gain of electrons
- gain of hydrogen atoms (H+)
- loss of oxygen
- Many C-H bonds formed
- Compound formed has HIGHER potential energy
45
Direct ways to measure rates of photosynthesis
- oxygen production: from light dependent reactions
- count bubbles/measure dissolved oxygen in water
- CO2 uptake: Calvin cycle (measure pH of water; more CO2 taken into plant = increase in pH of water)
46
indirect ways to measure rates of photosynthesis
biomass increase: more sugars = more tissues/growth/more stored carbohydrates
47
What are the limiting factors to photosynthesis
- temperature
- light intensity
- CO2 concentration
- ATP
48
how is temperature a limiting factor of photosynthesis
- temperature increases ->the rate of photosynthesis increases
- enzymes have more collisions with the substrate
- Higher than a certain temperature -> enzymes denature and rates decrease
49
How is light intensity a limiting factor of photosynthesis
- light intensity increases -> rate of photosynthesis increase
- pigments/photosystems become saturated and the rate plateaus
50
how is CO2 concentration a limiting factor of photosynthesis
- CO2 concentration increases -> rate of photosynthesis increases
- when Rubisco (enzyme in calvin cycle) is saturated the rate plateaus
51
How is ATP a limiting factor
- more of it is required for light-independent reactions than CO2 or NADPH
52
What is cyclic photophosphorylation
- 2nd electron transport chain in the light-dependent reaction is turned off
- electrons cycle from PSI BACK to the 1st electron transport chain over and over to make more ATP
- no excess NADPH
- reversible when enough ATP is produced
53
Thylakoids structure and function in chloroplasts
Structure: small disc-shaped
Function: small lumen allows for rapid accumulation of protons (H+)
54
Grana structure and function in chloroplasts
structure: stacks of thylakoids
function: stacks increase surface area for light absorption (more photosystems w chlorophyll)
55
Stroma structure and function in chloroplasts
structure: fluid within the chloroplast/OUTSIDE of thylakoids
function: contains appropriate enzymes and pH for light-independent reactions
56
Double membrane structure and function in chloroplasts
Structure: inner and outer membranes from endocytosis
function: isolates enzymes from other parts of plant cell
