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Questions and Answers
Which type of fat raises 'good' cholesterol levels?
Which type of fat is commonly found in cookies, donuts, and cakes?
What is a phospholipid characterized by?
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?
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Which statement about monosaccharides is correct?
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What kind of reaction occurs when disaccharides form?
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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)?
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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?
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What is a characteristic of cis-unsaturated fats?
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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.
