Chapter 8 Nutrients And Enzymes Part 1

Front 1

What is the food we eat made up?

Back 1

Carbohydrates, lipids and proteins.

Front 2

How many chemical reactions does the enzyme allow that are occurring within the cells of our bodies to proceed at low enough temperatures to not damage our cells?

Back 2

200,000 chemical reactions

Front 3

What are the chemicals of life?

Back 3

Vitamins and Minerals, Lipids(Fats), Carbohydrates, Proteins and Nucleic Acids.

Front 4

What are carbohydrates?

Back 4

a primary energy source of cells and structural material of plant cell walls.

Front 5

What are Vitamins and minerals?

Back 5

they help in chemical reactions and often found in complex chemicals

Front 6

What are Lipids (Fats)?

Back 6

they are energy storage compound and structural compenent of cell membranes.

Front 7

What are proteins?

Back 7

stuctural components of the cell and composed of amino acids.

Front 8

What are nucelic Acids?

Back 8

genetic material that directs cell activity and composed of sugar,phosphate and nitrogen bases.

Front 9

What are large organic molescules called and what are their 4 main categories?

Back 9

Macromolecules and the 4 main categories are cabrohydrates, proteins, lipids and nucelic acids.

Front 10

What is a metabolism and what can these reactions be?

Back 10

the chemical reaction that take place within a cell to support and sustains its life functions and the reactions can be catabolic or anabolic.

Front 11

what is the meaning of catabolic?

Back 11

chemicals that are broken down

Front 12

What is hydrolysis?

Back 12

the process where larger molecules are broken down into smaller molecules by the addition of water.

Front 13

How do cells disassemble macromolecules in to their component subunits?

Back 13

By performing hydrolysis.

Front 14

What happens during hydrolysis reactions?

Back 14

a hydrogen atom from water is attached to one subunit of the macromolecule and the hydroxyl group (OH) is bonded to another. This breaks a covalent bond in the molecule and breaks the large macromolecules down into smaller molecules and this process involves enzymes.

Front 15

What is the defintion of anabolic?

Back 15

reactions in which larger chemicals are built from smaller components.

Front 16

What is Dehydration synthesis?

Back 16

the process where larger molecules are formed by the removal of water from two smaller molecules.

Front 17

What are carbohydrates?

Back 17

stored source of energy.

Front 18

what do plants use to produce carbohydrates during photosynthesis?

Back 18

they use solar energy and combine CO2 and H20.

Front 19

What does carbohydrates contain?

Back 19

carbon, hydrogen and oxygens 1-2-1 ratio.

example would glucose is a hexose (6carbon) sugar, C6H12O6

Front 20

How can you recognize common sugars?

Back 20

By the -ose suffix in their names, glucose, lactose, sucrose, even deoxyribose (inDNA) and cellulose(large molecule in plant cell walls.

Front 21

how can carbohydrates be classified?

Back 21

By the number of sugar units that they contain.

Front 22

What are 3 classifcations?

Back 22

Monosaccharide, Disaccharide,Polysaccharide

Front 23

What is a monosaccharide?

Back 23

It is a simple sugar and mono which means one and consist of a single sugar unit.

Front 24

What is a disaccharide?

Back 24

Di which means two consists of two sugar units.

Front 25

What is a polysaccharide?

Back 25

poly which means "consists of many", is a repeating monosaccharide sugar units bonded together and also is a complex carbohydrate that is made from many single sugars bonded together by dehyration synthesis.W

Front 26

how are disaccharides formed?

Back 26

by dehydration synthesis where a water molecule is removed and the 2 monosaccharides are bonded together.

Front 27

What are polysaccharides?

Back 27

large molecules composed of individual monosaccharide units.

Front 28

what is a common plant of a polysaccharide and what is made up of?

Back 28

starch and it is made up of many glucose molecules bonded together.

Front 29

What are the two forms of starch?

Back 29

Amylose and amylopectin

Front 30

What is a amylose and what is a amylopectin?

Back 30

A amylose is 1000 or more glucose units molecules joined by the firs t C of one glucose bonded to the fourth C of another glucose. It is unbranched and a amylopectin is 1000-6000 glucose subunits with short branching chains. It is a branched molecule.

Front 31

What does the benedict reagant identify?

Back 31

it identifies all monosaccharides and only some disaccharides. It measure the approximate % of sugar. If it turns blue there are no monosaccharides and if turns into a variety of colours monosaccharides are present. The colour determines the % of sugar present.

Front 32

What does the iodine solution identify?

Back 32

It identifies starch. If it turns blue/black in the presence of starch. If starch is not present , it is yellow.

Front 33

What is glycogen?

Back 33

Animal storage form of carbohydrates . it is a type of polysaccharide with a lot of branching. it is an animal storage that accumulates in the vertebrate liver,it structure resembles amylopectin starch molecule, contains 16-24 glucose units and it is formed when excess sugar is stored in the muscles and liver during rest and the sugar levels drop glycogen and converts it back to individual glucose units during exercise.

Front 34

What is cellulose?

Back 34

plant cell walls that are made up of this polysaccharide, composed of many glucose units, the hydrogen bonding of the OH group hold the molecule together