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Ch. 3 Molecules of Life – Practice Questions – Answer on a separate sheet of paper Carbohydrates, Fats, & Proteins: For all three groups create a chart and answer the following -Which molecules react well with water - hydrophilic? Which molecules do not mix well with water- hydrophobic? -Which molecules are polar? Which are nonpolar? -What are the monomers of each? How does the molecule progress to become a polymer? -How does dehydration synthesis work to the build a polymer of each group? -What kind of bond / elements are involved with each type of bond to make a polymer? -How does hydrolysis work to break down the polymer of each group? -What are examples of chemical formulas for each of the groups? -What are the common and scientific names for each group? -What substances below to what groups – for example starch, hormones, glycerol? -What are the different functions of each group (carbohydrates for energy and so on) -Which and how are these groups listed on a food label? Chemistry -What is the pH range of an acid, alklaline, and neutral? -What are the chemical structures and chemical reactivity (water interaction, polarity, acid/base) for each of the following functional groups: hydroxyl, carboxyl, amino, ketone, aldehyde, phosphate. -Use a chart to determine what food types are present based on lab data. -Draw the isomers of C2H4O. What are the similarities and differences between isomers. Carbohydrates -Name three monosaccharides and three disaccharides as well as describe important functions. -What are the different forms and functions of a polysaccharide? Fats -How can you tell the difference between a phospholipid and triglyceride? -How can you tell the difference between saturated, monounsaturated, and polyunsaturated fats. -Explain the health factors related to cholesterol and fat saturation. Proteins -Predict the reactivity of an amino acid based on it R-groups, 4 sub-groups. -Draw the basic structure of amino acid as neutral and as a zwitter ion. -What are the 4 types of protein structures? What mechanisms are in place to cause the shape at each level. -How would a row of amino acids form a secondary protein structure based on its functional groups? Essays 1. Be able to draw the isomers and stereoisomers of a given formula. 2. Draw and explain the dehydration synthesis between two given amino acids. 3. Draw and explain the hydrolysis of maltose. ANSWERS For Ch. 3 Study Guide Category React with water Carbohydrates Hydrophilic Fats Glycerol – polar Fatty acids- nonpolar Polarity Polar – OH groups Monomers Polymers Monosaccharide polysaccharide Glycerol – polar Fatty acids- nonpolar Glycerol & fatty acids triglyceride. Dehydration synthesis & bonds Remove 1 water to make a disaccharide from 2 monosaccharides Polysaccarides Monosaccharides Remove 3 water molecules to bind glycerol with 3 fatty acids Triglyceride Glycerol + 3 fatty acids Glucose- C6H12O6 Gycerol- C3H8O3 Linoleic acidC18H32O2 fats, oils 1.Stored energy 2.Cell membranes Hydrolysis Chemical formula examples Common names/ food Sugars, syrups Functions 1.Energy for body 2.Stored energy Food Label Carbohydrates, sugars Fats, saturated, cholesterol Proteins Amino acids – depends on R group: hydrophobic / hydrophilic / acid / base Amino acids – polar ion Amino acids polypeptide chains primary, secondary, tertiary, quarternary Remove 1 water molecule to make a peptide bond 4th structure 3rd structure 2nd structure polypeptide chain amino acids Serine- C3H7NO3 meats, legumes 1.Structures- hair, muscle, tissues 2.Hormones & enzymes Proteins Chemistry -What does it mean to be an organic molecule? Has carbon and hydrogens -What is the pH range of an acid, alklaline, and neutral? Neutral – 7, Acid 0-7, Alkaline / base 714 -What are the chemical structures and chemical reactivity (water interaction, polarity, acid/base) for each of the following functional groups: hydroxyl, carboxyl, amino, ketone, aldehyde, phosphate, nitrogen with lone pair electron. Hydroxyl- hydrophilic, polar carboxyl-hydrophilic / acidic, amino- alkaline / hydrophilic, ketone- hydrophilic/polar aldehyde-hydrophilic/ polar phosphatepolar / hydrophilic, nitrogen with lone pair electron- alkaline /polar -Use a chart to determine what food types are present based on lab data. -Draw the isomers and stereoisomers of C2H4O. What are the similarities and differences between isomers and stereoisomers. Carbohydrates -Be able to identify alpha and beta glucose and fructose forms. Glucose - has a six carbon ring structure; fructose has a 5 carbon ring structure. For galactose the Hydroxyl group on the 4th carbon is up; at carbon 4 OH is down in glucose. – Sucrose- table sugar (glucose +fructose), lactose milk sugar (galactose+glucose), Maltosemalt sugar )glucose+glucose) all have 2 rings. What are the different forms and functions of a polysaccharide Glycogen- branched chain stored energy for glucose Cellulose- structural support in stems of plants Starch- complex sugar food source found in potatoes, rice, and corn Fats -How can you tell the difference between a phospholipid and triglyceride? Phospholipids have two fatty acid tails and a phosphate in the glycerol– triglycerides have three fatty acid tails -How can you tell the difference between saturated, monounsaturated, and polyunsaturated fats. Saturated- have no C=C double bonds and all C are saturated with H atoms. Monounsaturated- have one C=C double bond, and polyunsaturated has two or more C=C bonds. -Explain the health factors related to cholesterol and fat saturation. Saturated fats and LDL cholesterol lead to clogged arteries. Unsaturated fats and HDL are healthier choices of fats for a human diet. Proteins -Predict the reactivity of an amino acid based on it R-groups, 4 sub-groups. 1. Non-polar, hydrophobic – not interact due to carbons all full of hydrogens 2. Polar, hydrophilic- interacts in water due to the hydroxyl group 3. Acidic- the carboxyl group will release a H+ ion when in water – increasing the pH 4. Alkaline- the nitrogen with a lone pair of electrons will pull a hydrogen ion to it when in water – increasing the pH of water (more OH- than H+) -Draw the basic structure of amino acid as neutral and as a zwitter ion. -What are the 4 types of protein structures? What mechanisms are in place to cause the shape at each level. See notes: Primary- polypeptide; Secondary-alpha helix and beta-pleated sheets; Tertiary- Ionic bonds, sulfur bridges, hydrophobic reactions, hydrogen bonds; Quarternary- multiple amino acids form protein structure. -How would a row of amino acids form a secondary protein structure based on its functional groups? See above 4 types of amino acids. Hydrophobic on inside, hydrophilic on outside.