Download HW Questions on Lipids and Proteins

Name: _________________________ Block: _____
Accel Bio v2.1/2015
Biochemistry Review Questions
Disclaimer: These Q’s are not necessarily all-inclusive of what you need to know (see topic
sheet and class notes and reading for this) but you do need to know everything on here…
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What are the four major groups of organic macromolecules found in living things?
What four atoms make up the majority of organic macromolecules?
What three atoms make up carbohydrates?
The simplest carbohydrate is called a ________________________.
What functional group(s) is/are found in carbohydrates?
Why are carbohydrates important to living things? What function(s) do they serve?
What are the monomers (the building blocks) of a carbohydrate molecule called?
How many of each of the monomers mentioned above do you need to make a disaccharide?
A polysaccharide?
9. Name and describe the process by which monosaccharides are chemically combined to form
disaccharides and polysaccharides:
10. Why is hydrolysis an appropriate name for the reaction that breaks apart di- and
polysaccharides into monosaccharides?
11. Where & when in your body might this reaction (mentioned above) take place?
12. How are the concept of monomer and polymer related to monosaccharides and
polysaccharides? (try using all of these in a sentence that describes the relationship of these words to each
other)
13. Give three specific examples of each of the following. Also list where in nature they can be
found. The first one is done for you.
EXAMPLE
WHERE FOUND
Monosaccharide #1: Glucose
Monosaccharide #2:
Monosaccharide #3:
Blood Sugar, Plant Sap
Disaccharide #1:
Disaccharide #2:
Polysaccharide #1:
Polysaccharide #2:
Polysaccharide #3:
14. Which atoms make up lipids?
15. What functional group(s) is/are found in fatty acids?
16. What are the two main chemical components (building blocks) of a triglyceride / fat
molecule called?
17. How many of each of the components mentioned above do you need to make one
triglyceride?
18. What is the process called by which you form a triglyceride?
19. What other molecule(s) is/are formed when you make a triglyceride? (How many?)
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20. Using your notes if needed, draw the reaction showing the formation of a triglyceride.
LABEL all the molecules in the reaction.
21. What are three different roles or uses for lipids in living things?
22. What is a saturated fatty acid saturated with? What is the difference between a saturated and
an polyunsaturated fatty acid in terms of chemical structure and physical properties?
23. Give one food that is mostly saturated fat:
24. Give one food that is mostly unsaturated fat:
25. Saturated lipids are found mostly in _____________________ while unsaturated lipids are
found mostly in ______________________.
26. At room temperature, _________________________ lipids are liquids. (WHY?)
27. a)What are trans fats? What are some sources of them in food? What is their health impact
on humans?
b) What are omega-3 fatty acid? What are sources of them in food? Human health impact?
28. Which atoms are found in proteins? __________________________
29. Protein molecules are polymers. What is the basic component (or monomer) of a protein
molecule? ______________________
30. What two functional groups does an amino acid have? Name and draw them.
31. How do amino acids differ from each other?
32. How many of each of the monomers mentioned above do you need to make a tripeptide?
33. What is the process called by which you form a polypeptide?
34. What other molecules are produced when you make a polypeptide?
35. What is the bond that links amino acids to each other called?
36. What chemical element do you find in proteins that you do not find in carbohydrates or in
fats?
37. What sorts of foods are high in protein and high in fat?
38. What sorts of foods are high in protein and low in fat?
39. Classify each of the following molecules are hydrophilic, hydrophobic, or amphipathic and
explain why you classified them this way:
Fatty acid
Glucose
Triglyceride
Glycine
Phenylalanine
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Be A Chemistry Detective!
In each of the following exercises, you are given two clues about an organic compound.
Using the knowledge you have gained in this unit and your deductive abilities, determine
the identity of the compound.
40. • A polysaccharide
• Animals store their excess sugar in this form
41. • Speed up chemical reactions by binding to the reactants
• Usually are protein molecules
42. • A polysaccharide
• Gives strength and rigidity to plants
43. • All have a similar chemical structure but differ in a region known as the R group
• Can be joined by peptide bonds to form proteins
44. • A polysaccharide
• Plants store excess sugar in this form
45. • Contain carbon, hydrogen, and oxygen atoms in an approximate ratio of 1:2:1
• Has the formula C6H12O6
46. • Long chains of hydrogen and carbon atoms have a carboxyl group at one end
• Combine with glycerol to form lipids
47. • A disaccharide
• Other examples are maltose and lactose
Food Testing – Matching
+ = abundant in sample
Food
Sample
W
X
Y
Z
- = not abundant in sample
Monosaccharide
Polysaccharide
Lipid
Protein
+
+
-
+
-
+
+
-
48. Sample W _____
49. Sample X _____
50. Sample Y _____
51. Sample Z _____
A. peanut butter
B. salmon filet
C. orange juice
D. potato
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