13 Questions
Which type of fat raises 'good' cholesterol levels?
Cis unsaturated
Which of the following is a food example of saturated fat?
Butter
Which of these fats is known for raising 'bad' cholesterol levels?
Trans unsaturated
What type of molecule is a phospholipid?
Amphipathic
Which description applies to cholesterol?
Hydrophobic and hydrophilic regions
What is the general molecular formula for monosaccharides?
(CH2O)n
Which of the following are examples of hexoses?
Fructose
What type of reaction forms disaccharides?
Dehydration
What type of bond holds two monosaccharide units together in disaccharides?
Glycosidic bond
Which type of hemoglobin permanently binds to proteins after prolonged exposure to elevated blood sugar?
Glycated Hemoglobin (HbA1C)
Which characteristic is NOT true of cis-unsaturated fats?
They are more likely to be solid at room temperature
What distinguishes unsaturated fats from saturated fats?
Presence of carbon-carbon double bonds
Which type of unsaturated fats is associated with cardiovascular diseases?
Trans-unsaturated fats
Study Notes
Carbohydrates
- Monosaccharides are the basic unit of carbohydrates, composed of carbon, hydrogen, and oxygen atoms in a 1:2:1 ratio.
- They have the general molecular formula (CH2O)n, where n can be 3, 5, or 6.
- Monosaccharides can be classified according to the number of carbon atoms in a molecule:
- Trioses (n = 3): e.g., glyceraldehyde
- Pentoses (n = 5): e.g., ribose and deoxyribose
- Hexoses (n = 6): e.g., fructose, glucose, and galactose
Disaccharides
- Disaccharides are formed when two monosaccharides react through a dehydration/condensation reaction, releasing water and requiring energy.
- A glycosidic bond forms, holding the two monosaccharide units together.
Carbohydrates + Proteins
- Glycated Hemoglobin (HbA1C) is a type of hemoglobin that permanently binds to proteins like hemoglobin after prolonged exposure to elevated blood sugar.
- HbA1C is different from normal hemoglobin (Hb), which transports four oxygen molecules by binding to four iron atoms inside each HEME Group.
Fats
- Saturated fats have a maximum number of hydrogens bonded to the carbons, making them "saturated" with hydrogen atoms.
- Unsaturated fats have carbon-carbon double bonds within the fatty acid chain.
- Monounsaturated fats have a single double bond.
- Polyunsaturated fats have multiple double bonds.
Unsaturated Fats: Cis- and Trans-
- Cis-unsaturated fats:
- Usually naturally occurring
- Hydrogens are on the same side of the double bond
- Create a kink, making them more likely to be liquids at room temperature
- Trans-unsaturated fats:
- Manufactured
- Hydrogens are on opposite sides of the double bond
- No kinks, making them more likely to be solid at room temperature
- Associated with cardiovascular diseases
Cis Unsaturated, Saturated, Trans Unsaturated
- Cis unsaturated fats:
- Found in almonds, vegetables, fish, and olive oil
- Raise "good" cholesterol levels
- Saturated fats:
- Found in beef, butter, pizza, and ice cream
- Raise "bad" cholesterol levels
- Trans unsaturated fats:
- Found in cookies, donuts, cakes, and fries
- Raise "bad" cholesterol levels
Special Case: Phospholipid
- Amphipathic, with a hydrophilic "head" and hydrophobic "tail"
- Joined with a glycerol
- Form bilayers, e.g., cell membrane
Special Case: Cholesterol
- Lipid
- Amphipathic, with hydrophobic and hydrophilic regions
Learn about the basic units of carbohydrates, including monosaccharides and disaccharides, their molecular structure and classification.
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