Carbohydrates Overview

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Questions and Answers

What is the defining characteristic of monosaccharides?

They are carbohydrates made of more than 10 sugar molecules.

They are derived exclusively from animal sources.

They consist of two sugar molecules.

They consist of a single sugar molecule. (correct)

Which of the following is a disaccharide?

Starch

Galactose

Raffinose

Lactose (correct)

What carbohydrate type consists of 3-10 sugar molecules?

Disaccharides

Polysaccharides

Oligosaccharides (correct)

Monosaccharides

Which of the following carbohydrates is most abundant in honey, fruits, and vegetables?

Fructose Signup and view all the answers

Why is glucose significant for the human body?

It serves as the primary energy source for cells. Signup and view all the answers

What triggers the release of hydrochloric acid (HCL) during protein digestion?

Gastrin Signup and view all the answers

What is the role of pepsinogen in protein digestion?

It is converted into active pepsin by HCL. Signup and view all the answers

What type of bond forms between two monosaccharides?

Glycosidic bond Signup and view all the answers

What describes the process of deamination?

Conversion of amino acids into glucose or lipids. Signup and view all the answers

Which of the following describes amylose?

A linear chain of glucose molecules Signup and view all the answers

Which statement accurately defines essential amino acids?

Amino acids that must be obtained through diet. Signup and view all the answers

Which mechanism is primarily involved in protein absorption through the brush border?

Active transport and passive transport. Signup and view all the answers

What distinguishes glycogen from amylopectin?

Glycogen is more highly branched Signup and view all the answers

Which glycosidic bonds are present in amylose?

a-1,4 glycosidic bonds Signup and view all the answers

Where is glycogen primarily found in the human body?

In the liver and skeletal muscles Signup and view all the answers

What is a common feature of both amylose and amylopectin?

Both consist of entirely glucose molecules Signup and view all the answers

Which type of bond occurs at the branching points in amylopectin and glycogen?

a-1,6 glycosidic bonds Signup and view all the answers

How does glycogen compare to amylopectin in terms of structure?

Glycogen is more branched than amylopectin Signup and view all the answers

What role does salivary a-amylase play in carbohydrate digestion?

Hydrolyzes a-1,4 glycosidic bonds in amylose and amylopectin Signup and view all the answers

What happens to amylase activity when food enters the stomach?

It is stopped by hydrochloric acid Signup and view all the answers

How is glycogen primarily utilized in the body?

As a backup source of glucose in the liver and muscles Signup and view all the answers

Which hormone is released to lower blood glucose levels?

Insulin Signup and view all the answers

What distinguishes lactose intolerance from a milk allergy?

Lactose intolerance is a digestive issue, while milk allergy is an immune response Signup and view all the answers

What is a common symptom of lactose intolerance?

Abdominal pain Signup and view all the answers

What is the function of glucagon in the body?

To stimulate the breakdown of glycogen in the liver Signup and view all the answers

Which population is more susceptible to lactose intolerance?

Native Americans and Asian Americans Signup and view all the answers

What is the primary component that glycogen resembles in plants?

Starch Signup and view all the answers

What is the primary function of phospholipids in biological systems?

Forming cellular membranes Signup and view all the answers

How many calories are provided by triglycerides per gram?

9 kcal/gm Signup and view all the answers

What characterizes a saturated fatty acid?

Contains no double bonds Signup and view all the answers

Which type of fatty acid is characterized by having multiple double bonds?

Polyunsaturated fatty acid Signup and view all the answers

What describes the arrangement of hydrogen atoms in a cis double bond?

On the same side of the double bond Signup and view all the answers

Which type of fatty acid typically remains solid at room temperature?

Saturated fatty acids Signup and view all the answers

What is the significance of the location of the first double bond in omega fatty acids?

Identifies the type of omega fatty acid Signup and view all the answers

What is the characteristic of fats derived from partially hydrogenated oils?

Contain trans double bonds Signup and view all the answers

What is a common effect of long-chain fatty acids compared to short-chain fatty acids?

Higher melting points Signup and view all the answers

Which type of fatty acid is liquid at room temperature and contains only one double bond?

Monounsaturated fatty acid Signup and view all the answers

What effect does chain length have on fatty acids?

Influences the melting point Signup and view all the answers

What describes the general structure of lipids?

Predominantly composed of carbon, hydrogen, and oxygen Signup and view all the answers

What distinguishes trans fatty acids from other types?

Have fewer bends in their molecular structure Signup and view all the answers

Which of the following lipids is known for its role in energy storage?

Triglycerides Signup and view all the answers

Study Notes

Carbohydrates

Monosaccharides: single sugar unit, simple carbohydrate, examples: glucose, fructose, galactose
Disaccharides: two sugar units, simple carbohydrate, examples: lactose, sucrose, maltose
Oligosaccharides: 3-10 sugar units, complex carbohydrate, examples: raffinose, stachyose
Polysaccharides: more than 10 sugar units, complex carbohydrate, examples: glycogen, starch, dietary fiber
Glucose: most abundant monosaccharide in plants (fruits, vegetables, grains)
Fructose: found in fruits, honey, highly processed foods with added sugars
Galactose: primarily comes from lactose, found in dairy products
Lactose: disaccharide composed of glucose and galactose
Sucrose: most abundant disaccharide, found in honey, fruits, vegetables, table sugar (glucose + fructose)
Maltose: disaccharide composed of glucose and glucose
Glycosidic bond: chemical bond between two monosaccharides, formed when a hydroxyl group (-OH) from one monosaccharide interacts with a hydrogen group (-H) from another monosaccharide, forms one water molecule (H2O)
Amylose: starch with a linear (unbranched) chain of glucose molecules, forms α-1,4 glycosidic bonds
Amylopectin: starch with a highly branched chain of glucose molecules, forms α-1,4 glycosidic bonds in linear portions and α-1,6 bonds at branch points
Glycogen: highly branched polysaccharide of glucose, found primarily in liver and skeletal muscles, forms α-1,4 glycosidic bonds in linear portions and α-1,6 bonds at branch points
Glycogen, Glucagon, and Insulin: All involved in blood glucose regulation and energy storage
- Glycogen: storage form of glucose in the liver and muscles, providing energy
- Insulin: secreted by beta cells in the pancreas, lowers blood glucose levels by promoting glucose uptake and storage as glycogen
- Glucagon: secreted by alpha cells in the pancreas, increases blood glucose levels by stimulating glycogen breakdown in the liver
Lactose Intolerance: lack of lactase enzyme, leading to digestive issues like gas, bloating, diarrhea, and cramps. Can be primary (aging), secondary (GI damage), or genetic. Common in certain ethnicities (Native American, African American, Asian American)
Milk Allergy: immune system response to milk proteins, causing digestive issues (vomiting, diarrhea, abdominal pain, etc.), skin issues (hives, itching), respiratory issues, and potentially other symptoms.
Diverticulosis: small pouches form in the lining of the colon, generally asymptomatic
Diverticulitis: inflammation of the pouches, leads to pain, fever, changes in bowel habits, etc.

Protein digestion

Gastrin: hormone triggers the release of hydrochloric acid (HCL) and pepsinogen
HCL: disrupts protein structure (secondary, tertiary, quaternary), but not the primary structure
Pepsinogen: an inactive proenzyme activated by HCL in acidic environment, converting to the active form pepsin
Trypsin: pancreatic protein-digesting enzyme
Deamination: breakdown of amino acids to produce lipids or glucose as needed, releases toxic ammonia (NH3)
Transamination: transfer of an amino group from one amino acid to another, producing nonessential amino acids
Essential Amino Acids: must be obtained through diet.
Nonessential Amino Acids: can be synthesized by the body.

Lipids

Fatty Acids: long chains of carbon atoms with hydrogen atoms attached.
Triglycerides: glycerol molecule with three fatty acids attached, used for energy storage, insulation, and protection.
Phospholipids: glycerol molecule with two fatty acids and a phosphate group, crucial for cell membrane structure.
Sterols: diverse group of lipids with a complex ring structure, including cholesterol.
Fat-soluble Vitamins: Vitamins A, D, E, and K.
Saturated fatty acid: only single carbon-carbon bonds, mostly solid at room temperature (fats)
Unsaturated fatty acid: one or more double bonds, mostly liquid at room temperature (oils)
Monounsaturated fatty acid (MUFA): one double bond, semi-solid/thick liquid at room temperature
Polyunsaturated fatty acid (PUFA): two or more double bonds, liquid at room temperature
Cis double bond: hydrogen atoms on the same side of the double bond, leads to bends in the molecule.
Trans double bond: hydrogen atoms on opposite sides of the double bond, creates a straighter molecule.
HDL (High-density lipoprotein): "good Cholesterol", transports cholesterol from the body to the liver for excretion
LDL (Low-density lipoprotein): "bad Cholesterol", transports cholesterol from the liver to the body, high levels contribute to cardiovascular disease.

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Description

Test your knowledge on carbohydrates, including monosaccharides, disaccharides, oligosaccharides, and polysaccharides. This quiz covers their definitions, examples, and types, helping you understand the fundamental concepts of carbohydrates. Challenge yourself to identify and differentiate between various sugars and their sources.