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Questions and Answers
Which type of fat raises 'good' cholesterol levels?
Which type of fat raises 'good' cholesterol levels?
Which type of fat is commonly found in cookies, donuts, and cakes?
Which type of fat is commonly found in cookies, donuts, and cakes?
What is a phospholipid characterized by?
What is a phospholipid characterized by?
Which type of fat is found in foods like beef, butter, and ice cream?
Which type of fat is found in foods like beef, butter, and ice cream?
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Which type of fat should be avoided to prevent raising 'bad' cholesterol levels?
Which type of fat should be avoided to prevent raising 'bad' cholesterol levels?
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Which statement about monosaccharides is correct?
Which statement about monosaccharides is correct?
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What kind of reaction occurs when disaccharides form?
What kind of reaction occurs when disaccharides form?
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What type of bond holds two monosaccharide units together in a disaccharide?
What type of bond holds two monosaccharide units together in a disaccharide?
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Which of the following statements is true about glycated hemoglobin (HbA1C)?
Which of the following statements is true about glycated hemoglobin (HbA1C)?
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Which of the following describes a characteristic of monounsaturated fats?
Which of the following describes a characteristic of monounsaturated fats?
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Which type of unsaturated fat is more likely to be solid at room temperature?
Which type of unsaturated fat is more likely to be solid at room temperature?
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What is a characteristic of cis-unsaturated fats?
What is a characteristic of cis-unsaturated fats?
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Which option correctly pairs the molecular formula with the type of molecule?
Which option correctly pairs the molecular formula with the type of molecule?
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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
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Description
Get familiar with the basic unit of carbohydrates, monosaccharides, and learn about their molecular structure, classification, and examples.
