Water and Minerals Carbs LipidsProteinsFood Labels

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, hydrolysis 3 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