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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… 1. 2. 3. 4. 5 6. 7. 8. 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?) Page 1 of 3 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 Page 2 of 3 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 Page 3 of 3