Test #1 Flashcards by Dylan Vo

Conventional advice says
to avoid them as much as
possible.

Saturated
Fats

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LDL meaning

low-density lipoprotein

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1 peptide bond

di peptide

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_fatty acids typically contain cis double bonds – these are more common.

unsaturated

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amide bond is a_ bond

peptide

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what type of linear polysaccharide is glucose

Amylose

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Hydrogen bonds with water

Amylose

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which fatty acids are covalently linked

Triglycerides
Phospholipids

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3 peptide bond

tetra peptide

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Henderson-Hasselbalch Equation

pH = pKa + log [A-]/[HA]
HA is the acetic acid. a is the acetate

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3 amino acids; 2 peptide bond

tri peptide

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These are liquid at room
temperature but begin to
solidify at cold
temperatures

Polyunsaturated
Fats

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monosaccharides w/ aldehyde group

Aldoses

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_fatty acids have high melting points that make them solids at
room temperature

Saturated

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pKa equation

− logKa

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shifts in
the direction that
relieves the stress

Equilibrium

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cannot be hydrolyzed to a simpler carbohydrate
simplest building blocks of all carbohydrates

monosaccharides

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_fatty acids have single C—C bonds

Saturated

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peptide bond is a_ bond

amide

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_pKa equals a stronger
acid

lower

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pH equation

pH= − log[H+]

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are used to extend the shelf
life of processed foods,
typically cookies, cakes, fries
and donuts.

Trans Fats or
Hydrogenated fats

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_fatty acids molecules that fit closely together in a
regular pattern

Saturated

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directly
raise total and LDL (bad)
cholesterol levels.

Saturated
Fats

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4 peptide bond

penta peptide

_ is an amino-alcoho

Choline

is used to express the strength of a weak acid

pKa

Best buffering occurs_ pH unit above and below the pKa

primary, secondary, tertiary, or quaternary protein structure-occurs when the sequence of amino acids are linked by hydrogen bonds

secondary protein structure

_fatty acids have one or more double C═C bond

Unsaturated

are actually unsaturated fats, but they can raise total and LDL (bad) cholesterol levels while also lowering HDL (good) cholesterol levels

Trans Fats or Hydrogenated fats

Alpha 1,4 glycosidic bonds

Amylose

Amino acids are _ at pH 7

zwitterions

Some studies have shown that these kinds of fats can actually lower LDL (bad) cholesterol and maintain HDL (good) cholesterol.

Polyunsaturated Fats

_are most effective when they are composed of equal parts weak acid and conjugate base

buffers

fatty acids Causes “kink” in the fatty acid and hence, – therefore have lower melting points (liquids at room temperature)

unsaturated

_fatty acids have strong attractions between fatty acid chains

Saturated

Polymers of -D-glucose units

Glycogen

6 amino acids; 5 peptide bond

hexa peptide

Reducing and nonreducing ends

Amylose

primary, secondary, tertiary, or quaternary protein structure-occurs when certain attractions are present between alpha helices and pleated sheets

tertiary protein structure

two types of Branched Polysaccharides

Amylopectin,Starch

primary, secondary, tertiary, or quaternary protein structure-is sequence of a chain of amino acids

Primary protein structure

Alpha 1,4 and 1,6 linkages of glucose

Amylopectin

what are two types of Linear Polysaccharides

Cellulose,Amylose

Physiological pH from _ to _

2,8

mirror-image stereoisomers

enantiomers

is the acid dissociation constant

amide bondds are formed from _acids

amino

Hydrogen bonds with adjacent chains

Cellulose

These fats are solid at room temperature.

Saturated Fats

Most abundant molecule in the world

Cellulose

Establishes an equilibrium between buffer’s components

buffers

what is Glycogen

Energy storage in vertebrates (liver, muscles)

Mixture of amylopectin and amylose

Starch

HDL meaning

high-density lipoprotein

monosaccharides w/ ketone group

Ketoses

Electric neutrality of amino acid (important for protein analysis)

This type of fat is preferable to other types of fat and can be found in olives, olive oil, nuts, peanut oil, canola oil and avocados.

Polyunsaturated Fats

Establishes the relationship between pH and pKa for selecting a buffer

Henderson-Hasselbalch Equation

stabilizes 3-D structures of biological molecules (DNA, RNA, proteins)

Hydrogen bonding

amino acids form _bonds

amide

Amphipathic means

Nonpolar and polar parts

Glucose via Beta 1,4 linkages

Cellulose

primary, secondary, tertiary, or quaternary protein structure-is a protein consisting of more than one amino acid chain

quaternary protien structure

pI equation

pI = (pK1 + pK2)/2