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What nutrient is tested for using Benedict's solution? What is the expected result?
Simple carbs (reducing sugars), orange/green.
What nutrient is tested for using Iodine? What are the expected results?
Complex carbs (starch, cellulose), Black
What nutrient is tested for using brown paper? And what are the expected results?
Lipids, Translucent
What nutrient is tested for using Biuret agent? What are the expected results?
Proteins, violet/pink
What is a monosaccharide?
single sugar unit, ex. glucose, fructose...
What is dehydration synthesis?
When a water molecule is removed, forming a covalent bond.
What is hydrolysis?
Water is added, covalent bond is broken.
What are some common carbs?
Glucose, fructose, deoxyribose, cellulose.
What are disaccharides?
Two sugar units, ex. sucrose, maltose, lactose
What are saturated fats?
Triglycerides that are solid at room temperature, single bond. ex.butter
what are phospholipids?
a lipid containing a phosphate group in its molecule. hydrophillic head(likes water), hydrophobic tail(hates water)
what are unsaturated fats?
triglycerides that are liquid at room temperature, double bonds, which are easier to break down. ex.olive oil.
Are lipids soluble in water?
NO
What are amino acids made up of? Hint: what three things?
Amino group, carboxyl group, R groups
What are the building blocks of proteins?
Amino acids (aa)
What is denaturation?
physical or chemical factors disrupting bonds and changing the shape of the protein, the protein can assume a new shape and removing the factor will allow the protein to assume its original shape.
What two categories fall into carbohydrates?
simple carbs, and complex carbs
what are polysaccharides?
three or more sugar units, ex. starch, glycogen, cellulose.
What are two ways to increase rate of reactions which is more efficient?
Increase temp. and catalysts (enzymes). Catalysts are better, you cannot heat the body up more than the original body temp, it can be fatal.
What is coagulation?
a permanent change in protein shape, protein will never assume their original shape. ex. boiling an egg
What five factors affect enzyme reactions?
Temperature, pH, substrate molecule concentration, competitive inhibitors, and non-competitive inhibitors.
What is feedback inhibition?
product of the first reaction becomes substrate of the next reaction. this slows reaction rate.
What are competitive inhibitors?
Molecules that have similar shape to substrate compete with substrate for active sites of the enzyme.
What are non-competitive inhibitors?
Binds to the enzyme not at active site, changing the shape of the active site.
What are polypeptides and what is a peptide bond?
Chains of amino acids are polypeptides and a peptide bond is a covalent bond between the carboxyl group and amino group.