Biochemistry Review. Carbohydrate Lipid Protein

Transcription

1 Biochemistry Review Name Answer key Date Period 1. Fill in the chart below Elements from which it is made Building blocks Carbohydrate Lipid Protein oxygen Monosaccharides (simple sugars) oxygen 3 fatty acid chains + glycerol oxygen, nitrogen Amino acids Nucleic Acid oxygen, nitrogen, phosphorus Nucleotides= sugar, phosphate, nitrogen base Purpose(s) in body Provide quick energy Storage of energy Provide structure like teeth, hair & nails. Build muscles. Act as enzymes. Make hormones. Make antibodies. Found in hemoglobin in the blood. Transmit heredity Examples monosaccharides: a. glucose a. fats a. meat a. DNA b. fructose c. galactose b. oils b. dairy b. RNA disaccharides: a. sucrose c. waxes b. lactose c. maltose polysaccharides: a. (in animals) glycogen b. (in plants) cellulose c. (in plants) starch

2 MATCHING: Match the following terms with the correct description of each. 2. D monosaccharide 3. B disaccharide 4. G polysaccharide 5. I nucleic acids 6. C protein 7. A lipids fats 8. H organic 9. E glycogen 10. F amino acids A. Another term for lipids B. A double sugar C. In hair, finger nails, hemoglobin D. Simplest sugar E. Chains of glucose; stored in liver and muscles F. Building blocks of protein G. Most complex carbohydrate H. Contains carbon; found in living things or once living things I. Most complex of all organic compounds (largest) Answer the following questions by filling in the blanks: 11. If you were running track, which organic molecule would you need to provide you with quick energy? carbohydrates 12. When you cut yourself, which organic molecule do you need to repair wounds? protein 13. Which organic molecule determines whether you are a human or dog? nucleic acids 14. If you are starving for several consecutive days, which organic molecule is your last resort for more energy? lipids 15. Carbohydrates end in what three letters? -ose 16. Enzymes end in what three letters? -ase 17. List three types of foods that are considered carbohydrates. Bread, pasta, rice, cereal, etc. 18. List three types of foods that are high in protein. Meat, eggs, dairy 19. List three types of food that are high in fat. Bacon, nuts, snack foods, etc.

3 20. What is the main difference between an inorganic and organic compound? Organic compounds contain carbon and were once living. Inorganic compounds do not contain carbon and were never living. 21. Literally, what does dehydration synthesis mean? Removing water and putting together 22. Literally, what does hydrolysis mean? Adding water and breaking apart 23. Which organic compound(s) does your body use for stored energy? lipids 24. What indicator does the test for sugar use? Benedict s 25. What indicator does the test for fat use? Sudan III or brown paper towel 26. What indicator does the test for protein use? Biuret s 27. What indicator does the test for starch use? Iodine/Lugol s 28. Iodine in a positive test turns what color? Purple-black 29. What color does Benedict s solution turn after being heated if the substance contains a monosaccharide? Orange-brown 30. What color does Buiret s solution turn? violet 31. Can food producers decide what to list on their nutritional labels? no 32. Can food producers determine the meaning of light or low-fat? no 33. True or False: When an item says it is sugar-free that means it does not contain sucrose (table sugar). True 34. Explain the process of dehydration synthesis. A hydroxyl (-OH) ion is removed from one monosaccharide and a hydrogen (-H) is removed from the other. This allows the 2 monosaccharides to

4 come together and form a disaccharide. The OH & -H come together to form water which is removed. 35. Explain the process of hydrolysis. Water is added to a disaccharide which causes the bonds holding it together to break. A hydroxyl ion adds itself to one of the monosaccharides and a hydrogen adds itself to the other. You now have made two monosaccharides. 36. List the reasons why water is so important. Universal solvent, adhesive, cohesive, main component of our body 37. What does the ph scale measure? How acidic or basic a solution is Label A Nutrition Facts: Serving size: 1 cup Calories: 180 cal Total fat Total carbohydrate Protein 10g 12g 10g Label B Nutrition Facts: Serving size: 16 crackers Calories: 130 cal Total fat Total carbohydrate Protein 4g 21g 2g 38. If you ate two cups of Label A, how many grams of fat did you consume? 2 servings x 10g=20 g fat 39. How many calories from fat are in two cups of Label A? 20 g x 9 cal/g (standard for fats)=180 cal from fat 40. How many grams of carbohydrates are in two cups of label A? 2 servings x 12g=24 g of carbs 41. How many calories from carbohydrates are in two cups of Label A? 24 g x 4 cal/g (standard from carbs)=96 cal from carbs

5 42. How many grams of protein are in two cups of Label A? 2 servings x 10g=20g of protein 43. How many calories from protein are in two cups of Label A? 20g x 4 cal/g (standard for protein)=80 cal from protein 44. What is your total caloric intake from eating 2 cups of Label A? 180 fat cal + 96 carb cal + 80 protein cal=356 total cal 45. If you ate 48 crackers from Label B, how many grams of fat did you consume? 3 servings x 4g=12g of fat 46. How many calories from fat are in 48 crackers from Label B? 12g x 9 cal/g=108 cal from fat 47. How many calories from carbohydrates are in 48 crackers from Label B? 3 servings x 21g of carbs x 4 cal/g=252 cal from carbs 48. How many calories from protein are in 48 crackers from Label B? 3 servings x 2g of protein x 4 cal/g=24 cal from protein 49. What is your total caloric intake from eating 48 crackers from label B? 108 fat cal carb cal + 24 protein cal=384 total cal 50. What percent of your diet came from fat if you ate 48 crackers from label B? 108 fat cal/384 total cal x 100=28.125% *Remember to study ALL your notes, labs, handouts, etc!!!!!