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Biochemistry Review Questions ANSWERS 1. What are the four major groups of organic macromolecules found in living things? Carbohydrates, Lipids, Proteins, Nucleic Acids 2. What SIX atoms make up the majority of organic macromolecules? CHNOPS BonusQ1: What does the term Organic mean? Contains carbon BonusQ2: What does the term Inorganic mean? Does not contain carbon BonusQ3: What is a Hydrocarbon made of? H & C 3. What three atoms make up carbohydrates? C, H, O 4. The simplest carbohydrate is called a _monosaccharide__. 5. What functional group(s) is/are found in fatty acids carbohydrates? hydroxyl groups 6. Why are carbohydrates important to living things? What function(s) do they serve? For energy storage in plants & animals, also for plant structure (fiber in stems, leaves & roots). 7. What are the monomers (the building blocks) of a carbohydrate molecule called? monosaccharides 8. How many of each of the monomers mentioned above do you need to make a disaccharide? Two A polysaccharide? 3 or more 9. Name and describe the process by which monosaccharides are chemically combined to form disaccharides and polysaccharides: Dehydration synthesis – for each new covalent bond linking monosaccharides an H and OH are removed, forming a water molecule. 10. Why is hydrolysis an appropriate name for the reaction that breaks apart di- and polysaccharides into monosaccharides? Hydro => water. Lysis => splitting. Hydrolysis splits polymers into monomers, using water in the process. 11. Where & when in your body might this reaction (mentioned above) take place? • Digestion of food in the mouth, stomach & small intestine (in digestive syst.) • During Cell Respiration in the breakdown of glucose to release energy 12. How are the concept of monomer and polymer related to monosaccharides and polysaccharides? Monosaccharides are the monomers that make up polysaccharide polymers. 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 Blood Sugar, Plant Sap Monosaccharide #2: Fructose Fruits Disaccharide #1: Sucrose sugar cane & beets Disaccharide #2: Lactose milk Polysaccharide #1: starch plants (for energy storage) Polysaccharide #2: cellulose plants (for plant struct./cell walls) Polysaccharide #3: glycogen animals (for energy storage) BonusQ4: What are the functions of your three polysaccharides? See above info in parentheses 14. Which atoms make up lipids? Mostly C & H, and some O (sometimes P) Page 1 of 4 15. What functional group(s) is/are found in fatty acids? Carboxyl group -C=O | OH 16 & 17. What are the two main chemical components (monomers) of a fat molecule called? How many of each of the components mentioned above do you need to make one fat molecule? 1 Glycerol & 3 fatty acids 18. What is the process called by which you form a triglyceride (fat molecule)? Dehydration synthesis 19. What other molecule(s) is/are formed when you make a triglyceride (fat molecule)? (How many?) 3 water molecules 20. Using your notes if needed, draw the reaction showing the formation of a triglyceride. LABEL all the molecules in the reaction. See textbook, figure 3.8. 21. What are three different roles or uses for lipids in living things? - energy storage, padding of bones, heat insulation, form biological membranes, signal transmission/chemical messengers (hormones) 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? Saturated f.a. has all the hydrogens it can hold in its Hydrocarbon chain (& thus no double bonds in the HC chain). 23. Give one food that is mostly saturated fat: Red meat, Bacon, Butter, Whole milk or yogurt, cheese 24. Give one food that is mostly polyunsaturated fat: Peanut butter, olive oil, plant oils in general, nuts & seeds 25. Saturated lipids are found mostly in ___ANIMALS__ while unsaturated lipids are found mostly in ___PLANTS___. 26. At room temperature, ___POLYUNSATURATED__ lipids are liquids. (WHY?) Double-bonds cause bends/kinks in hydrocarbon chains which cause molecules to be spaced farther apart from each other, hence being in liquid form. 27. What are trans fats? What are some sources of them in food? What is their health impact on humans? Trans fats are partially hydrogenated fats that are created in an industrial process that adds hydrogens to polyunsaturated oils. They are found in foods with “partially hydrogenated oils”, particularly in fried foods and baked goods. Trans fats are linked to high LDL (bad) cholesterol, higher risk of heart disease, stroke, and type 2 diabetes. 28. Which atoms are found in proteins? __CHON (S)_____ 29. Protein molecules are polymers. What is the basic component (or monomer) of a protein molecule? Amino Acid 30. What two functional groups does an amino acid have? Name and draw them. Amino (-NH2) and Carboxyl (-COOH) 31. How do amino acids differ from each other? They have different R groups Page 2 of 4 32. How many of each of the monomers mentioned above do you need to make a tripeptide? Three 33. What is the process called by which you make a polypeptide? Dehydration synthesis 34. What other molecules are produced when you make a polypeptide? water 35. What is the bond that links amino acids to each other called? Peptide bond 36. What chemical element do you find in proteins that you do not find in carbohydrates or in fats? Nitrogen 37. What two functional groups can you find on every amino acid? Draw and label them. Same question as #30 38. What sorts of foods are high in protein and high in fat? Red Meat, Peanut Butter, Nuts 39. What sorts of foods are high in protein and low in fat? White chicken meat, most fish, beans, soybeans/tofu 40. Classify each of the following molecules are hydrophilic, hydrophobic, or amphipathic and explain why you classified them this way: Fatty acid: Amphipathic – carboxyl group is polar, long hydrocarbon chain is nonpolar Glucose: Hydrophilic – many polar hydroxyl groups surrounding entire ring structure make this very soluable in water. Triglyceride: Hydrophobic – there are a few polar bonds (C-O) but they are surrounded by nonpolar bonds. Additionally, the nonpolar HC chains make up the majority of this molecule. Glycine (an amino acid with an R group = “H”): Mostly hydrophilic – due to the polar amino and carboxyl groups that make the the bulk of its structure, this molecule will be highly soluble in water. Phenylalanine (an amino acid with an R group = large nonpolar ring): Amphipathic – the main body of the amino acid is hydrophilic due to the polar amino and carboxyl groups, however the large nonpolar R group makes the molecule dual in its nature overall (& thus amphipathic). Page 3 of 4 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. 41. • A polysaccharide • Animals store their excess sugar in this form glycogen 42. • Speed up chemical reactions by binding to the reactants • Usually are protein molecules enzymes 43. • A polysaccharide • Gives strength and rigidity to plants cellulose (fiber) 44. • 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 amino acids 45. • A polysaccharide • Plants store excess sugar in this form starch 46. • Contain carbon, hydrogen, and oxygen atoms in an approximate ratio of 1:2:1 • Has the formula C6H12O6 ____monosaccharides (glucose, fructose) 47. • Long chains of hydrogen and carbon atoms have a carboxyl group at one end • Combine with glycerol to form lipids fatty acids 48. • A disaccharide • Other examples are maltose and lactose sucrose Food Testing – Matching + = abundant in sample Food Sample W X Y Z - = not abundant in sample Monosaccharide Polysaccharide Lipid Protein + + - + - + + - 13. Sample W __D___ 14. Sample X __B___ 15. Sample Y __A___ 16. Sample Z __C___ A. peanut butter B. salmon filet C. orange juice D. potato Page 4 of 4