Lab 6 Week 7 - Food Macromolecules

Podcast

Play an AI-generated podcast conversation about this lesson

Questions and Answers

Which of the following molecules is NOT a macromolecule?

Protein

Lipid

Polysaccharide

Glucose (correct)

Are we allowed to eat the food in the lab after the experiment?

False

What is a polymer?

a long molecule that consists of repeating units

Which one of these groups is an aldehyde?

Group A Signup and view all the answers

What forms after the glycosidic linkage reaction between glucose and galactose is complete?

water and lactose Signup and view all the answers

What color indicates the presence of a high level of simple sugars using Benedict's reagent?

Red Signup and view all the answers

Which of the following is a carbohydrate?

Sucrose Signup and view all the answers

What is the difference between alpha and beta glucose?

The position of the hydroxyl group on Carbon 1 Signup and view all the answers

What does insoluble fiber refer to?

cellulose Signup and view all the answers

What do you call a sample for which no response is expected?

negative control Signup and view all the answers

Multiple amino acids are linked together by?

peptide bonds Signup and view all the answers

The linear sequence of amino acids within a protein is considered the ____ structure of the protein.

primary structure Signup and view all the answers

Which level of protein structure is formed by the weak bonds between oxygen and hydrogen atoms within the polypeptide backbone?

secondary structure Signup and view all the answers

Which of the following is a secondary protein structure?

Alpha helix Signup and view all the answers

What is the purpose of a positive control?

verify the negative results are valid Signup and view all the answers

Lipids are mostly composed of?

Non-polar Signup and view all the answers

Which of these is a structure of trans fat?

Group C Signup and view all the answers

Which food contains carbohydrates, proteins, and fats?

Milk Signup and view all the answers

Which of the samples contains no macromolecules at all?

Water Signup and view all the answers

Was your hypothesis right: Alice's food contains mostly complex carbohydrates?

True Signup and view all the answers

What should Alice add to her salad to provide the macromolecules she needs?

eggs and avocado Signup and view all the answers

Study Notes

Food Macromolecules

Glucose is not classified as a macromolecule.
Consumption of food in lab settings is prohibited post-experiment.
Polymers are long molecules composed of repeating units.
Group A is identified as an aldehyde group.
The glycosidic linkage between glucose and galactose results in water and lactose.
A red color in Benedict's reagent indicates a high level of simple sugars.
Sucrose is categorized as a carbohydrate.
Alpha and beta glucose differ in the position of the hydroxyl group on Carbon 1.
Insoluble fiber is primarily represented by cellulose.
Negative control refers to a sample expected to show no response.
Amino acids form peptide bonds, producing one water molecule when linked.
The primary structure of a protein is its linear sequence of amino acids.
Secondary structure is defined by the weak bonds between oxygen and hydrogen in the polypeptide backbone.
An example of a secondary protein structure is an alpha helix.
The purpose of a positive control is to confirm that negative results from tests are valid.
Lipids are predominantly composed of non-polar substances.
Group C identifies a structure of trans fat.
Milk contains a combination of carbohydrates, proteins, and fats.
Water is the only sample in this context that contains no macromolecules.
The hypothesis regarding Alice's food containing mostly complex carbohydrates was confirmed as correct.
To enhance the macromolecule content of her cabbage salad, Alice should add eggs and avocado.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Description

Test your knowledge of food macromolecules with this flashcard quiz. It covers key concepts like polymers and the difference between macromolecules. Perfect for reinforcing your understanding of essential food science topics.