BLG 10A/B Study Guide - Final Guide: Dehydration Reaction, Disaccharide, Ribose

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26 Aug 2018

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Organic compounds: compounds that are large, covalently bonded and contain carbon. Polymers: chainlike molecules made of many smaller units called monomers. Monomers are joined together by a process called dehydration synthesis and broken down by hydrolysis reactions n. Carbohydrates: class of organic compounds that includes sugars and starches. 3 classes according to size and solubility: monosaccharide, disaccharide, polysaccharide. Functions: major source of cellular fuel (e. g. , glucose, structural molecules (e. g. , ribose sugar in rna) Lipids: class of organic compounds that are insoluble in water but dissolve readily in other lipids and in organic solvents. Proportion of o is lower than in carbohydrates. 4 types: triglycerides (neutral fats): large molecule composed of 3 fatty acids bonded to a glycerol molecule. Fat as solid and oil as liquid. Functions include energy storage, insulation and protection: phospholipids: diglycerides with a phosphorus-containing group and two fatty acid chains. Head and tail regions have different properties.

Related Questions

Unit 2 Organic Chemistry

Organic compounds vs. Inorganic compounds

What makes a compound organic? Inorganic?

Functional groups (phosphate groups, amino groups, carboxyl groups)

Know the structure of each of these groups, and which organic compounds they are found in. You can draw them for your own use.

Hydrolysis

What is it? What is it used for?

Dehydration synthesis

What is it? What is it used for?

Carbohydrates (Monosaccharides, Disaccharides, Polysaccharides and examples)

Know the process of joining two monosaccharides together to create a disaccharide.

Be able to give examples of several monosaccharides, disaccharides and polysaccharides.

Monosaccharide examples (3)	Disaccharide examples (2)	Complex carbohydrates (3)

Lipids (Saturated vs. Unsaturated; Phospholipids, Steroids)

Define a saturated fatty acid.

Define an unsaturated fatty acid. Draw if it helps.

What process is used to put the fatty acid chain on a glycerol molecule?

Hydrophilic vs. hydrophobic

Define hydrophilic.

What part of the phospholipid is hydrophilic?

Define hydrophobic.

What part of the phospholipid is hydrophobic?

Proteins, types and functions

What is a protein composed of, and what does it do?

Amino acids

Name the three parts of the amino acid that come off the common Carbon.

Identify each of the three parts. (Amino Acid ID game)

Peptide Bonds

How are they formed?

What two parts of each amino acid do they join together?

Enzymes - define.

Levels of Protein structure

Complete the chart below.

Protein structure level	definition
Primary
Secondary
Tertiary
Quarternary

Protein Denaturation

What is it and how does it happen?

Define what a Solute is.

Define what a solvent is

Nucleic acids (DNA, RNA, ATP)

Nucleotide

Name its three parts and be able to identify each of them on a diagram. (Nucleotide ID game)

What are the two possible sugars used in a nucleotide?

Complete the Table below.

	DNA	RNA	ATP
What sugar does it have?
What nitrogen bases does it have?
Provide the pairings of the nitrogen bases of each nucleic acid			N/A
What is its structure?

1. What is an organic molecule?

2.Name three hydrocarbons and be able to draw their structural formulas.

3. What is an isomer? List and describe the three types (structural, geometric, and enantiomers).

4. Be able to recognize and describe the properties of these functional groups: aldehyde, ketone, hydroxyl, sulfhydryl, carboxyl, amino, and phosphate groups.

5. What is a monosaccharide? Give two examples of these molecules and their functions.

6. Describe these chemical reactions: dehydration synthesis (condensation reaction) and hydrolysis (rehydration).

7. What is a disaccharide? List two and give their functions.

8. What is a polysaccharide? List two storage forms and two structural forms. How are they formed and what is their specific function?

9. How do the pancreatic hormones insulin and glucagon regulate blood sugar levels?

10. What is molting and why is it necessary in certain animals?

11. What four molecules are bonded together to form a triglyceride or fat? Why are fats nonpolar? What are some functions of fats as well as other lipids such as oils and waxes?

12. How do saturated and unsaturated fats differ? Discuss bonding patterns and possible sources of these fats. Which type is healthier for you? Why?

13. Why do animals store most of their excess glucose as fats or oils rather than as glycogen or protein? Give two reasons.

14. What are phospholipids? Identify parts of the phospholipid bilayer that are hydrophobic or hydrophilic? What important cell structure do these molecules help create?

15. Describe the structure of a steroid. How is cholesterol used in beneficial ways in your body?

16. What are LDLs and HDLs? Which is considered good or bad cholesterol? What condition could result from high blood pressure?

17. What are four ways to either reduce high blood cholesterol or maintain a safe level?

18. What is the composition of an amino acid? Why would they be considered nonpolar, polar, acidic, or basic?

19. Define dipeptides and polypeptides.

20. Describe the primary structure of a protein. What type of bonding creates it?

21. What is the secondary structure of a protein? Name two types of secondary structure and indicate what type of bonding holds them together. List three fibrous proteins.

22. What is the tertiary structure of a protein? What types of bonds or chemical interactions allow a protein to maintain this structure? List three globular proteins.

23. What is the quaternary structure of a protein? Describe a hemoglobin molecule.

24. What are the subunits of nucleic acids and what is their composition? How are these subunits bonded together? What is DNS's basic shape?

25. List three differences between DNA and RNA.

Food that we consume is composed of very complex molecules. During the digestive process these compounds are broken down into smaller and smaller subunits in preparation for use by the body as building blocks needed for the many components of the human body.

The digestion process begins at the mouth. Food enters and then accessory digestive organs like the tongue, teeth, and salivary glands break down the substance. It then travels through the pharynx and esophagus into the stomach, where the stomach acid further breaks down the food (UXL Complete Health Resource). After that, the food travels through the small and large intestines where a majority of its nutrients are absorbed. The waste then exits through the end of the large intestine which is made up of the rectum and anus. After the teeth assist in chewing, food rolls over the tongue and reaches stomach through the esophagus within 8 seconds. General Tsoâs Chicken and Rice consist of carbohydrates, fats and proteins. However, carbohydrates are digested easily than the fats and proteins. After broken down in the stomach, most of the nutrients are absorbed from the small intestine, and it takes 6 to 8 hours to pass through small intestine. The remaining unabsorbed material, âmoves very slowly through the large intestine where the final absorption of water and other nutrients take placeâ (UXL Complete Health Resource). The parasympathetic nervous system encourages the food to move through the digestive tract and motivates digestion process. The sympathetic nervous system works against the parasympathetic nervous system by decreasing the contraction and relaxation of the digestive tract (Taylor). Mouth produces saliva, which contains amylase. Amylase is key in digesting carbohydrates. The stomach produces hydrochloric acid, pepsinogen, intrinsic factor, and mucus (Taylor). Hydrochloric acid kills the bacteria and other organisms that enter the stomach, and then continues to activate pepsinogen. Pepsinogen then changes into pepsin, which digests protein peptides. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases. Trypsin, chymotrypsin, and carboxypeptidases digest proteins, whereas lipases, phospholipases digest lipid molecules. Small intestine produces lactase, sucrase, maltase, lipases, and peptidases. Lactase, sucrase, and maltase digest carbohydrates (UXL Complete Health Resource). Saliva glands, pancreas, liver, and gallbladder are the accessory organs of the digestive process. Saliva glands produce mucus and amylase which digests starch into simple sugars and binds food particles together, while lubricating the palette when one swallows. The pancreas produces amylase, lipases, and proteinases etc. These digestive juices are responsible for breaking down carbohydrates, proteins, and fats. The liver is the largest gland in the body, âIt produces bile salts to emulsify lipids. It detoxifies metabolic end products to protect the bodyâ (UXL Complete Health Resource). Gallbladder stores bile juice. The chicken in the General Tsoâs contains proteins. Proteins cannot be digested in mouth. However, the mouth can physically digest chicken into smaller pieces. These partially digested chicken pieces travel to stomach, where it is digested by pepsin. The pancreas produces trypsin, chymotrypsin, carboxypeptidases, lipases, and phospholipases (UXL Complete Health Resource). The chicken is then digested by trypsin, chymotrypsin, and carboxypeptidases in the duodenum of the small intestine. After the complete digestion, the chickenâs proteins change into amino acids, which are then absorbed into blood. The rice of the General Tsoâs is a carbohydrate. Carbohydrates are partially digested inside the mouth by amylase. The rest of the rice travels to the stomach where it is digested by pancreatic juices and enzymes that are produced by small intestine. The digestion of the rice produces monosaccharides that absorb into the blood stream. The left over, and undigested parts of the chicken and rice that are useless to the body are excreted by large intestine through rectum.

1) Based on your finding in the Module 3 Report, begin the Module 4 Report by identifying which metabolites are being absorbed and specifically which vessels of the cardiovascular or lymphatic system are the initial vessel of transport from the digestive system. 2) From the point that the specific metabolites are absorbed from the GI tract, trace the path of the resulting metabolites to the following locations in the body for incorporation into the body structure: Metabolites of protein for use in the Gastrocnemius muscle for muscle maintenance. Metabolites of the carbohydrates for energy to contract the cardiac muscle cells. Metabolites of fat to incorporate into the myelin sheaths of the Schwann cells of the Trigeminal nerve that innervates the Masseter muscle. Water for incorporation into the synovial fluid of the hip joint. Iron for incorporation into red blood cells in the bone marrow of the sternum.

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BLG 10A/B Study Guide - Final Guide: Dehydration Reaction, Disaccharide, Ribose

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