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Carboxylic Acids 17-1. Write the names and structures of acetic acid and and wolbenzoic acid Esters...
Study Guide for Exam #2 Carbohydrates • Differences between Type Tune Il Diabetes and gestational Diabetes....
Study Guide for Exam #2 Carbohydrates • Differences between Type Tune Il Diabetes and gestational Diabetes. How do you treat each one? What is the normal range for blood glucose? How is glucose regulated in the body? What hormones play a role in glucose reuptake or release? Fiber requirements for men and women. What does fiber do? What does fiber help prevent? What are the differences between monosaccharides, disaccharides, polysaccharides? What are their compositions? What is the composition of table...
1. Summarize the main features or characteristics of the genetic code, including start & stop codons....
1. Summarize the main features or characteristics of the genetic code, including start & stop codons. 2. What is meant by base pair “wobble” and why might it be beneficial? 3. Describe the synthesis (and specificity) of aminoacyl-tRNA’s. 4. Name & describe the details in each of the three stages of protein synthesis, including the structure & functions of ribosomes and any factors involved. 5. Illustrate and/or describe the general structural, physical and/or chemical characteristics of amino acids. 6. Describe...
Name of Macronutrient Subtypes of Macronutrient (We’ve listed the names to provide a framework, but explain...
Name of Macronutrient Subtypes of Macronutrient (We’ve listed the names to provide a framework, but explain what each means) Food Sources (list food sources broken down by subtype of macronutrient) Major Functions (make sure to explain each) Recommended Intake (for you – include your demographic) Related Health Concerns (be specific regarding how the macronutrient contributes to this health problem) Carbohydrates Monosaccharides Sweet, colorless, crystalline structure which contain one (mono) molecule of sugar (saccharide), with the basic CnH2nOn makeup: are the...
Chapter 5 1. Define micro-molecules and macromolecules. Explain the differences between these molecules a, b, and c,...
Chapter 5 1. Define micro-molecules and macromolecules. Explain the differences between these molecules a, b, and c, give an example of each. a) monosaccharides, disaccharides, and carbohydrates, and polysaccharides b) amino acids and proteins c) glycerol, fatty acids, and lipids 2. Explain the differences between complex carbohydrates, high fructose corn syrup, and nutritive sweeteners, alternative sweeteners. Explain the complicated side effects of high fructose corn syrup and nutritive sweeteners 3. Explain the differences between starch and glycogen, their function in...
20. Word bank: Hydrophili Triacylglycerols Fatty acids Hydrophobic Amylopectin Phospholipids Glucose can form large polymers that...
20. Word bank: Hydrophili Triacylglycerols Fatty acids Hydrophobic Amylopectin Phospholipids Glucose can form large polymers that are held together by Animals store glucose in long, branched polymers called glucose in long, linear polymers called called the enzyme for degrading Steroids Hydrophilic Cholesterol Cellulose Glycoproteins bonds. Plants store or as branched polymers Animals can digest these polysaccharides, but most lack which serves as dietary fiber Lipids are be stored or broken down for energy down to produce energy. Lipids are stored...
Ch. 8 Plant Chemistry and Metabolism. 1. List the 4 main types of macromolecules found in...
Ch. 8 Plant Chemistry and Metabolism. 1. List the 4 main types of macromolecules found in plants. 2. What is the most abundant compound in plants? 3. List 2 common phenolics and their purposes. 4. What are the structural components of lipids? In what ratio? 5. Describe the structure of membranes and their properties. 6. Explain why some amino acids are “essential” in animals, but not in plants. 7. Which have more saturated fats, temperate or tropical plants? What happens...
19) The form of dipeptide aspatylserine (Asp-Ser) obtained from two amino acids, aspartic acid an...
19) The form of dipeptide aspatylserine (Asp-Ser) obtained from two amino acids, aspartic acid and serine, whose structures are shown here, is HiN-CH-C-0HIN-CH-C-0 CH2 CH OH aspartic acid serine A HN-CH-C-o-N-CH-C-o CH OH CH2 coo -(H-C-o-H-c-o CH OH CH2 HIN CH-C-N-CH-C-O CH OH CH H-CH-CH CH CH OH coo- 20) Where is the peptide bond located in this dipeptide? serine valine a) the CO-NH joining serine and the valine b) the doubly bonded oxygen just left of center between the...
(CHO)n- CH1403a-C7H1407 C7H107 cellulose and chitin- starch and glycogen-sucrose-galactose- maltose-fructose-fatty acids- polymer-monomer-saturated- unsaturated-glycerol- glycogen-collagen hemoglobin-ribose- nitrogen...
(CHO)n- CH1403a-C7H1407 C7H107 cellulose and chitin- starch and glycogen-sucrose-galactose- maltose-fructose-fatty acids- polymer-monomer-saturated- unsaturated-glycerol- glycogen-collagen hemoglobin-ribose- nitrogen base- chitin-phosphate group-insulin-pentose sugar-carbon- nitrogen- hydrogen-phosphorus- steroids- hydrolysis- dehydration-hydrogen bond- covalent bond-peptide bond- disulfide bond-guanine-cytosine- adenine-thymine- uracil-van der Waals-hydrophobic- sugar and phosphate bond- 1.A is a large organic molecule that contains repeating subunits called 2. A has fatty acids with double bonds, is liquid at room temperature and comes from a plant source. 3. Amino acids are joined together by bonds. 4. All molecules...
____ 1. The diagram below represents serine, a polar, uncharged amino acid. Which functional group gives...
____ 1. The diagram below represents serine, a polar, uncharged
amino acid. Which functional group gives serine its
distinct property?
a. H3
b. CH2OH
c. –H
d. COO–
____ 2. The monomers shown below are monomers for which of the
following natural polymers?
a. polysaccharides
b. plastics
c. DNA
d. proteins
____ 3. Which of the following processes illustrates the production
of a protein?
a. specific code for amino acids --> amino acid chain -->
gene --> DNA --> specific...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d)...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
Study Guide for Exam #2 Carbohydrates • Differences between Type Tune Il Diabetes and gestational Diabetes. How do you treat each one? What is the normal range for blood glucose? How is glucose regulated in the body? What hormones play a role in glucose reuptake or release? Fiber requirements for men and women. What does fiber do? What does fiber help prevent? What are the differences between monosaccharides, disaccharides, polysaccharides? What are their compositions? What is the composition of table...
Chapter 5 1. Define micro-molecules and macromolecules. Explain the differences between these molecules a, b, and c, give an example of each. a) monosaccharides, disaccharides, and carbohydrates, and polysaccharides b) amino acids and proteins c) glycerol, fatty acids, and lipids 2. Explain the differences between complex carbohydrates, high fructose corn syrup, and nutritive sweeteners, alternative sweeteners. Explain the complicated side effects of high fructose corn syrup and nutritive sweeteners 3. Explain the differences between starch and glycogen, their function in...
20. Word bank: Hydrophili Triacylglycerols Fatty acids Hydrophobic Amylopectin Phospholipids Glucose can form large polymers that are held together by Animals store glucose in long, branched polymers called glucose in long, linear polymers called called the enzyme for degrading Steroids Hydrophilic Cholesterol Cellulose Glycoproteins bonds. Plants store or as branched polymers Animals can digest these polysaccharides, but most lack which serves as dietary fiber Lipids are be stored or broken down for energy down to produce energy. Lipids are stored...
19) The form of dipeptide aspatylserine (Asp-Ser) obtained from two amino acids, aspartic acid and serine, whose structures are shown here, is HiN-CH-C-0HIN-CH-C-0 CH2 CH OH aspartic acid serine A HN-CH-C-o-N-CH-C-o CH OH CH2 coo -(H-C-o-H-c-o CH OH CH2 HIN CH-C-N-CH-C-O CH OH CH H-CH-CH CH CH OH coo- 20) Where is the peptide bond located in this dipeptide? serine valine a) the CO-NH joining serine and the valine b) the doubly bonded oxygen just left of center between the...
(CHO)n- CH1403a-C7H1407 C7H107 cellulose and chitin- starch and glycogen-sucrose-galactose- maltose-fructose-fatty acids- polymer-monomer-saturated- unsaturated-glycerol- glycogen-collagen hemoglobin-ribose- nitrogen base- chitin-phosphate group-insulin-pentose sugar-carbon- nitrogen- hydrogen-phosphorus- steroids- hydrolysis- dehydration-hydrogen bond- covalent bond-peptide bond- disulfide bond-guanine-cytosine- adenine-thymine- uracil-van der Waals-hydrophobic- sugar and phosphate bond- 1.A is a large organic molecule that contains repeating subunits called 2. A has fatty acids with double bonds, is liquid at room temperature and comes from a plant source. 3. Amino acids are joined together by bonds. 4. All molecules...
____ 1. The diagram below represents serine, a polar, uncharged
amino acid. Which functional group gives serine its
distinct property?
a. H3
b. CH2OH
c. –H
d. COO–
____ 2. The monomers shown below are monomers for which of the
following natural polymers?
a. polysaccharides
b. plastics
c. DNA
d. proteins
____ 3. Which of the following processes illustrates the production
of a protein?
a. specific code for amino acids --> amino acid chain -->
gene --> DNA --> specific...
1. Which of the following is not considered a nutrient a Vitamin B. Water c.Carbohydrate (d) Alcohol e Mineral 2. For which of the following causes of death does a person's diet play a part? a. Lung disease (6) Cancer Chronic lower respiratory diseases d. Infections of the blood e AIDS 3. Researchers repeatedly report that people who consume a variety of foods such as fruits, vegetables, legumes, nuts, and whole grains have reduced risks of which of the following...
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