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26 Cards in this Set
- Front
- Back
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Fatty acids
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Long carbon chains with a carboxylic acid end
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Three basic functions of fatty acids
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1. Serve as hormones and intracellular messengers (i.e. eicosanoids such as prostaglandins)
2. Components of phospholipids and andglycolipids of cell membranes 3. Fuel for the body |
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Lipolysis
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The hydrolysis of triacylglycerols to form glycerol and corresponding fatty acids (the reverse of esterification)
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Saponification
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The hydrolysis an ester into the corresponding alcohol and acid; the formation of soap
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Amino acids
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The buildings blocks of proteins
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Number of essential amino acids
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10
Essential - can't be synthesized by the body so they must be ingested |
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Isoelectric point
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The pH at which a substance is electrically neutral or at which it is at its minimum ionization; the point at which 50% of the amino acid exist as a zwitterion
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Monomer
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A compound whose molecules can join together to form a polymer
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Carbohydrates
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Neutral compounds of carbon, hydrogen, and oxygen; CHO in a 1:2:1 ratio
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Aldose
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Gluscose is an aldehyde
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Ketost
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Fructose is a ketone
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Anomeric carbon
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The only carbon attached to two oxygens
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Furanose
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A five-membered ring
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Pyranose
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A six-membered ring. Glucose = glucopyranose
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Tollens reagent
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A basic reagent that detects aldehydes
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Names of reducing sugars end in
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-ose
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Names of nonreducing sugars end in
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-oside
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Glycosides
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Sugars that are acetals
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Nuclear magnetic resonance (NMR)
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Chemical analysis that uses nuclear magnetic resonance especially to study molecular structure
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Infrared spectroscopy (IR)
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is the spectroscopy that deals with the infrared region of the Electromagnetic spectrum, that is light with a longer wavelength and lower frequency than visible light
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Ultraviolet-visible spectroscopy (UV/Vis)
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Absorption spectroscopy or reflectance spectroscopy in the ultraviolet-visible spectral region
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Mass spectrometry
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an instrumental method for identifying the chemical constitution of a substance by means of the separation of gaseous ions according to their differing mass and charge called also mass spectroscopy
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Chromatography
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A technique used to separate the components of a chemical mixture
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Distillation
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A method of separating a substance that is in solution from its solvent or of separating a liquid from a mixture of liquids having different boiling points.
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Crystallization
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To cause to form crystals or assume crystalline form
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Extraction
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To remove or obtain from a substance by chemical or mechanical action, as by pressure, distillation, or evaporation.
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