Download BIOL103 Review Questions for Midterm 2 SP16

Review Questions for Midterm #2 BIOL 103, Spring 2016 Chapter 4: Carbohydrates 1. Name 3 monosaccharaides. Describe each one briefly. 2. Name 3 disaccharides. Describe them briefly. Which monosaccharaides are they made up of? 3. Which carbohydrates are bonded by alpha glycosidic bonds? How about for beta glycosidic bonds? 4. What an oligosaccharide? How about a polysaccharide? 5. What is the difference between starch and glycogen? 6. What is fiber? What’s the difference between dietary and functional fiber? 7. What is the difference between soluble fiber and insoluble fiber? Name food sources of insoluble and soluble fiber? Give examples of soluble and insoluble fiber. 8. Why is high fructose corn syrup associated with weight gain? 9. What is HFCS90 made up of? 10. Describe in detail how soluble fiber and insoluble fiber help lower risks for cardiovascular disease, obesity, gastrointestinal disorders, and diabetes? 11. How does their bond type (e.g. alpha vs. beta) affect the carbohydrates digestion in the human body? 12. Who has lactose intolerance? 13. Explain how carbohydrates digest in the human body from mouth to the large intestine? Name all the enzymes involved. 14. Where are excess carbohydrates stored? What are they stored as and how do they get there? 15. What are some functions of glucose? 16. Our body prioritizes its macronutrients source for energy. What is that order? 17. Your friend wants to go on a no-­‐carb diet for the rest of her life. What advise would you give and why? 18. Why is it important to have a sufficient amount of carbohydrates in your diet? 19. Explain how your body regulates blood glucose during hyperglycemia and hypoglycemia? Name hormones and organs involved. 20. What is a glycemic index? Who would find this useful and why? 21. What is the difference between type I and type II diabetes? 22. What are some dietary advices your textbook gives you about carbohydrates? 23. What are the differences between nutritive and non-­‐nutritive sweeteners? Give examples of each. Chapter 5: Lipids 1. What are some basic functions of lipids? 2. What are the categories of fats listed in your textbook? Describe each briefly. 3. Fatty acids contribute to the overall structure of the fat. Describe how chain length contributes to the fat’s state at room temperature. 4. What is the difference between saturated and unsaturated fatty acids? Why is it that one is more liquidy than the other type? 5. What is the difference between cis and trans fat? Which one is more stable? 6. Order the following from most liquidy oil to most solid fat: monounsaturated faty acids, saturated fatty acids, polyunsaturated trans fatty acids, polyunsaturated cis fatty acids, short chain fatty acid. 7. How is transfat made? What are the positive and negative consequences of hydrogenating fat? 8. How do you distinguish chemically a non-­‐essential fatty acid vs. an essential fatty acid? Why are omega 3 and omega 6 fatty acids essential? 9. What are triglycerides (TG) made up of? What are some of TG’s functions? 10. What’s the difference between visceral and subcutaneous fat? Who has it more visceral fat – apple or pear shaped individual? Would someone with apple or pear shaped figure have higher risk of weight related problems? 11. Saturated TGs are found in which type of food source? How about polyunsaturated TGs? 12. What are phospholipids (PL) composed of? What is unique about their structure? 13. What are some important functions of PL? 14. Describe in details PL’s role in fat digestion and transport. 15. How does cholesterol look like? 16. What are some functions of cholesterol? Examples? 17. Explain how fat is digested in our mouth, stomach, and small intestine. Name all the enzymes involved. 18. How are fats absorbed in our intestine? 19. How are fats transported and delivered in our body? Name all the lipoproteins in order and what they deliver or pick up. 20. What are recommended intakes for fats, omega 3 and 6 fatty acids? 21. What are some health consequences associated to a high fat diet? 22. Name some AHA recommendations for reducing heart disease. Chapter 6: Proteins 1. What are proteins made up of? What are the differences among essential, non-­‐
essential and conditionally essential amino acids (AAs)? 2. Which type of bonds link AAs? 3. What are functions of body proteins? Name at least 5 and describe each briefly. 4. What is edema and how can it occur? 5. When does the body ready protein for breakdown? What is this process called? 6. What are four factors that denature protein? 7. Describe how proteins digest and absorb? Where does it start? Name all the enzymes. 8. What problems would someone with celiac disease or cystic fibrosis have when digesting certain proteins? 9. When synthesizing proteins, what happens if a person is missing an essential amino acid? How about a non-­‐essential amino acid? 10. What is an amino acid pool? 11. How is it that our body needs for protein is relatively low to other macronutrients? 12. Describe nitrogen balance. Why do we use nitrogen balance/How is it helpful? 13. What are situations/conditions when one needs more protein in his/her diet? 14. Are plants sufficient sources for protein? Why or why not? 15. Your friend has heard that protein quality in plants is inferior to the protein quality in animals. What would you tell him/her? 16. What are some differences between vegan and vegetarian? 17. What are some health benefits and risks of a vegetarian/strict vegan diet? 18. Name the two protein energy malnutrition (PEM) we have discussed in class. What is the difference between two? 19. What are some negative consequences of consuming too much protein? Describe why and how.