Set 11 Carbs and Lipids Flashcards

1
Q

How many kcal/g in carbs?

A

4

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2
Q

What % of diet should come from carbs?

A

50-55%

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3
Q

what is a ketone?

A

multiple hydroxyl groups

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4
Q

Sugars with one or two single sugars:

A

simple carbs

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5
Q

What is sorbitol?

A

surar alcohol from glucose

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6
Q

How are carbohydrates oxidized?

A

citric acid cycle

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7
Q

How are excess carbs stored?

A

glycogen or FA stored as triglycerides in adipose

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8
Q

What raises blood glucose levels?

A

glucagon, epinepherine, glucocorticoids, thyroxine, and growth hormone

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9
Q

What lowers blood glucose levels?

A

insulin

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10
Q

What are the catabolic pathways for carbs?

A

glycolysis, pyruvate oxidation, citric acid cycle, and oxidative phosphorylation “the Big 4”

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11
Q

What are the two forms of carbs?

A

starch and sugars

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12
Q

What kind of bonds are found in carbs?

A

glycosidic

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13
Q

Which is digestible, alpha or beta?

A

alpha

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14
Q

What bond is straight chain?

A

4-Jan

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15
Q

Which bond is branched?

A

6-Jan

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16
Q

What monosacs have 6 carbons?

A

glucose and fructose

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17
Q

What monosacs have 5 carbons?

A

ribose

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18
Q

What carbs have a1-4 bonds?

A

maltose, amylose, amylopectin, and glycogen (*-also have a1-6)

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19
Q

What makes maltose?

A

glucose + glucose

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20
Q

What makes lactose?

A

glucose + galactose

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21
Q

What makes sucrose?

A

glucose + fructose

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22
Q

What bond is found in cellulose?

A

b1-4

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23
Q

What is cellulose?

A

non-digestible fiber found in plants

24
Q

What is the best source for amylose?

A

potatoes

25
Q

Where is glycogen stored?

A

liver and muscles

26
Q

What is the difference between amylopectin and glycogen?

A

amylopectin has less frequent, but longer branches.

27
Q

What do non-cellulose polysaccharides do?

A

absorb water, swell, slow emptying of food, bind bile acids to cholesterol

28
Q

What is lignin?

A

only non-carb dietary fiber, from the woody part of a plant

29
Q

How are carbs broken down in the mouth?

A

ptyalin breaks starch->dextrin->maltose

30
Q

Are carbs digested in the stomach?

A

no

31
Q

Where are carbs broken down?

A

little in mouth, mostly in SI

32
Q

What is oxidation?

A

losing electrons

33
Q

What is reduction?

A

gaining electrons

34
Q

How many kcal/g in lipids?

A

9

35
Q

What bond is between glycerol and fatty acids?

A

ester bonds

36
Q

What is a saturated fatty acid?

A

no double bonds, solid at room temp

37
Q

What are sources of saturated fatty acids?

A

lard, butter, coconut and palm oil

38
Q

What is a monounsaturated fatty acid?

A

one C=C, liquid at room temp

39
Q

What are sources of monounsaturated fatty acids?

A

olive oil, olives, peanuts, peanut oil, canola oil, almonds, pecans, and avocado

40
Q

What is a polyunsaturated fatty acid?

A

more than one C=C, liquid at room temp

41
Q

What are sources of polyunsaturated fatty acid?

A

sunflower oil, corn oil, cottonseed oil, soybean oil, linoleic and ALA

42
Q

What are the essential fatty acids?

A

linoleic and linolenic

43
Q

When does arachidonic acid become essential?

A

when linoleic is absent from the diet

44
Q

What is the numbering for arachodonic acid?

A

20:04

45
Q

What is the numbering for linolenic acid?

A

18:03

46
Q

What is the numbering for linoleic acid?

A

18:02

47
Q

What is the numbering for EPA?

A

20:05

48
Q

What is a triglyceride?

A

3 FAs + glycerol

49
Q

What is a phospholipid?

A

2 FAs + glycerol + phosphate derivative

50
Q

Where are phospholipids found?

A

all cell membranes

51
Q

What does cholesterol require?

A

ATP, Mg, and NADPH

52
Q

What is cholesterol used for?

A

make cell membranes, bile salts, and steroid hormones

53
Q

What does the liver do with cholesterol?

A

coverts it to bile, bile emulsifies fat

54
Q

What do we call a mixture of fat and bile?

A

micelle

55
Q

What are the precursor molecules for cholesterol?

A

mevalonate, acetyl CoA, Squalene, and HMG CoA (MASH)