Water and Minerals

Carbs Lipids Proteins Food Labels

10

20

30

40

50

40

30

20

10

50 50

40

30

20

10

50

40

30

20

10

50

40

30

20

10

Topic 1 – 10 Points

QUESTION:

•What is the monomer of a carbohydrate?

ANSWER:

•(monosaccharide

Topic 1 – 20 Points

QUESTION:

•Name 3 monosaccharides

ANSWER:

• glucose, fructose, galactose

Topic 1 – 30 Points

QUESTION:

•What disaccharide is made of glucose and galactose and what is the enzyme that breaks down the disaccharide?

ANSWER:

•(Lactose, lactase

Topic 1 – 40 Points

QUESTION:

•Name the four polysaccharides and categorize them in terms of plant or animal source and structural or energy

ANSWER:

•starch (plant) and glycogen (animal) - ST energy• cellulose (plant) and chitin (animal) - structural

Topic 1 – 50 Points

QUESTION:

•What disaccharide is formed when amylose breaks down? What disaccharide is formed when glycogen breaks down?

•Is the enzyme the same? Explain

ANSWER:

•Maltose, no, different substrate different enzyme

Topic 2 – 10 Points

QUESTION:

•Name four types of lipids

ANSWER:

• triglycerides (fats and oils), steroids, waxes, phospholipids

Topic 2 – 20 Points

QUESTION:

•What lipid is the major component of cell membranes?

ANSWER:

•phospholipids

Topic 2 – 30 Points

QUESTION:•Name the structure and its four components:

•How is it broken down?

ANSWER:

•Triglyceride; glycerol and 3 fatty acids, hydrolysis3 waters (and an enzyme) required.

Topic 2 – 40 Points

QUESTION:

•What are examples of compounds that contain cholesterol?

ANSWER:

• Hormones (testoterone, estrogen, steroids

Topic 2 – 50 Points

QUESTION:

• What are the functional groups on the glycerol and fatty acid that react to form triglycerides?

ANSWER:

•Carboxyl (fatty acids) and hydroxyl (glycerol)

Topic 3 – 10 Points

QUESTION:

• Draw and name the “generic” monomer of a protein. How many are there?

ANSWER:

•amino acid ; 20

Topic 3 – 20 Points

QUESTION:

•What is primary structure? Explain why it is not a protein

ANSWER:

•amino acids joined by peptide bonds. It is a polypeptide, but doesn’t have 3D structure so has no protein functionality

Topic 3 – 30 Points

QUESTION:

•Name 3 protein “groups or types” and the function of each

ANSWER:

• muscle – motion•Cartilage – structure•Enzymes – speed up reactions•Hormones – chemical messengers•Antibodies – fight disease

Topic 3 – 40 Points

QUESTION:

•What two environmental conditions can affect protein structure?

•Do they affect tertiary, primary or both?

ANSWER:

•Temperature higher than optimal, and pH that is out of the optimal range

Topic 3 – 50 Points

QUESTION:

•Why do bacterial enzymes denature at 39 C, but human proteins don’t?

ANSWER:

•Each protein can have a different “optimal range”. Most human enzymes tolerate temps up to 41 C (105), but bacteria can’t go much above 39 C

Topic 4 – 10 Points

QUESTION:

•What are the three major groups of macromolecules found on a nutritional label?

ANSWER:

•(Carbs, Lipids and Proteins

Topic 4 – 20 Points

QUESTION:

•List one type of lipid and one type of carb that are not shown (separately) on a nutritional label, but whose amounts are shown in total lipids and total carbs?

•What carb doesn’t have calories (because it is not broken down, it passes through the large intestine

ANSWER:

• 1. Lipid: Unsaturated fats 2. Carbs: Starch (Amylose) 3. Cellulose (Fiber)

Topic 4 – 30 Points

QUESTION:

•How many calories are in •1 g protein•1 g of carbohydrates•1 g of lipid.

ANSWER:

•(4 cal/g , 4 cal/g, 9 cal/ g

Topic 4 – 40 Points

QUESTION:

• What role do vitamins and minerals play (related to enzymes)

ANSWER:

•They “maximize” reaction rates (coenzymes and cofactors).

•Calcium and phosphorus (bone), sodium, potassium – nerves iodine – thyroid.

Topic 4 – 50 Points

QUESTION:

• What is the primary nutrient found in meats?

•What is the primary nutrient found in most vegetables and fruits?

ANSWER:

• Protein Carbohydrates

Topic 5 – 10 Points

QUESTION:

• What is the major component of foods that never shows up on the label

ANSWER:

•water

Topic 5 – 20 Points

QUESTION:

•List three minerals and their location (not in enzymes)

ANSWER:

• Iron – hemoglobin (blood)•Calcium - bones•Phosphorus - bones•Iodine - thyroid•Sodium - nerves•Potassium - nerves•Chlorine - lungs

Topic 5 – 30 Points

QUESTION:

• What type of reaction removes water during a reaction? Does it “build up” or “break down”?

ANSWER:

•(dehydration synthesis; builds up

Topic 5 – 40 Points

QUESTION:

• Identify three examples of hydrolysis and the enzymes involved in the hydrolysis reactions

ANSWER:

• amylose maltose (and glucose) amylase•Lactose glucose and galactose lactase• Lipid (triglyceride 3 fatty acids + glycerol lipase•Sucrose glucose and fructose sucrase

Topic 5 – 50 Points

QUESTION:

• Why types of compounds does water dissolve?

•Why can’t it dissolve triglycerides or waxes?

ANSWER:

•(polar and ionic. Triglycerides and waxes are non-polar