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Questions and Answers
Which of the following metabolic disorders is associated with abnormal lipid metabolism?
Which of the following metabolic disorders is associated with abnormal lipid metabolism?
What type of fatty acid is characterized as having no double bonds?
What type of fatty acid is characterized as having no double bonds?
Which of the following fatty acids contains three double bonds?
Which of the following fatty acids contains three double bonds?
Glycerol mixed with fatty acids forms which type of lipid?
Glycerol mixed with fatty acids forms which type of lipid?
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Which of the following best describes fatty acids?
Which of the following best describes fatty acids?
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What characteristic distinguishes short-chain saturated fatty acids from long-chain saturated fatty acids?
What characteristic distinguishes short-chain saturated fatty acids from long-chain saturated fatty acids?
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Which component is essential in forming peptide bonds in proteins?
Which component is essential in forming peptide bonds in proteins?
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What is the empirical formula of carbohydrates?
What is the empirical formula of carbohydrates?
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Which group of carbohydrates cannot be further hydrolyzed into smaller units?
Which group of carbohydrates cannot be further hydrolyzed into smaller units?
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Which carbohydrate is considered the main source of energy in the body?
Which carbohydrate is considered the main source of energy in the body?
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What structural feature is used to classify monosaccharides?
What structural feature is used to classify monosaccharides?
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Which of the following sugars are metabolized by the human body?
Which of the following sugars are metabolized by the human body?
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What is the molecular formula of disaccharides?
What is the molecular formula of disaccharides?
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Which of these is not considered a polysaccharide?
Which of these is not considered a polysaccharide?
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Oligosaccharides are classified as having how many sugar units?
Oligosaccharides are classified as having how many sugar units?
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Which of the following is a reducing sugar?
Which of the following is a reducing sugar?
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What is produced when glucose undergoes reduction?
What is produced when glucose undergoes reduction?
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Which type of acid is formed when an aldehyde group is oxidized to a carboxy group?
Which type of acid is formed when an aldehyde group is oxidized to a carboxy group?
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What happens to the alcohol group at the end of the monosaccharide during oxidation to form an alduronic acid?
What happens to the alcohol group at the end of the monosaccharide during oxidation to form an alduronic acid?
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Which of the following compounds is a common lipid?
Which of the following compounds is a common lipid?
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What characterizes lipids in terms of solubility?
What characterizes lipids in terms of solubility?
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Which of the following is NOT a function of lipids?
Which of the following is NOT a function of lipids?
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Which molecule is formed through both ends oxidation of a monosaccharide?
Which molecule is formed through both ends oxidation of a monosaccharide?
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Which vitamin functions as a cofactor and is also classified as a lipid?
Which vitamin functions as a cofactor and is also classified as a lipid?
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Which type of biological molecule are phospholipids classified as?
Which type of biological molecule are phospholipids classified as?
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What type of glycosidic bond is formed between a C-1α OH and a C-4 OH?
What type of glycosidic bond is formed between a C-1α OH and a C-4 OH?
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What type of glycosidic linkages does cellulose contain?
What type of glycosidic linkages does cellulose contain?
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Which disaccharide is composed of D-Glucose + D-Glucose?
Which disaccharide is composed of D-Glucose + D-Glucose?
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Which polysaccharide is most abundant and has no nutritional value for humans?
Which polysaccharide is most abundant and has no nutritional value for humans?
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What is the primary difference between starch and amylopectin?
What is the primary difference between starch and amylopectin?
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Which of the following disaccharides does NOT exhibit reducing properties?
Which of the following disaccharides does NOT exhibit reducing properties?
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What characteristics do monosaccharides possess?
What characteristics do monosaccharides possess?
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What defines a reducing sugar?
What defines a reducing sugar?
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Which saccharide type contains 3 to 10 monosaccharide units?
Which saccharide type contains 3 to 10 monosaccharide units?
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What is a common use of stachyose?
What is a common use of stachyose?
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Where is glycogen primarily stored in the body?
Where is glycogen primarily stored in the body?
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What is a characteristic of heteropolysaccharides?
What is a characteristic of heteropolysaccharides?
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Which characteristic is NOT true for lactose?
Which characteristic is NOT true for lactose?
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What is the primary form of storing glucose in animals?
What is the primary form of storing glucose in animals?
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Which of the following is a heteropolysaccharide?
Which of the following is a heteropolysaccharide?
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What property differentiates dextrin from other types of carbohydrates?
What property differentiates dextrin from other types of carbohydrates?
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Which of the following statements about D-glucose and L-glucose is true?
Which of the following statements about D-glucose and L-glucose is true?
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How is sucrose categorized in terms of sweetness and solubility?
How is sucrose categorized in terms of sweetness and solubility?
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Which of the following polysaccharides is formed when starch is hydrolyzed?
Which of the following polysaccharides is formed when starch is hydrolyzed?
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Which disaccharides are considered reducing sugars?
Which disaccharides are considered reducing sugars?
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Study Notes
Nutritional Biochemistry (BIOCH 209)
- Course: Nutritional Biochemistry (BIOCH 209)
- Level: 4 (2nd Year, 2nd Semester)
- Lecturer: Arafat Goja, PhD
- Department: Clinical Nutrition Department
- University: Imam Abdulrahman Bin Faisal University
- Lecture date: January 20, 2025
Introduction
- Biochemistry is the study of chemical processes in living organisms at the molecular level.
- It is fundamental to understanding all biological processes.
- Biochemistry assists in understanding the process of nutrition.
- The study of biochemistry is crucial for comprehending the basic functions of the body.
- Biochemistry encompasses the nature of chemical constituents, functions, and reactions within living cells across all organisms.
Topic to be covered
- Definition of Biochemistry and its importance.
- Explanation of Biochemistry's significance within nutrition.
- Understanding the biochemical processing of molecules in living cells.
- Outlining the chemistry of carbohydrates, lipids (fats/oils), and proteins.
- Describing the physical and chemical properties of carbohydrates, lipids (fats/oils), and proteins.
- Discussing the roles and fate of macronutrients (carbohydrates, lipids, and proteins).
Biochemistry: Definition
- "Bios" is the Greek word that means "Life.”
- Biochemistry is the language of biology.
Biochemistry: Scope
- Knowledge of biochemistry is essential in many different fields of study, including:
- Microbiology
- Cell biology
- Physiology
- Pathology
- Immunology
- Molecular biology
- Genetics
- Botany
- Nutrition.
Biochemistry & Nutrition
- Every nutrition process has a biochemical basis.
- Carbohydrates, proteins, and lipids are essential macronutrients with specific biochemical roles in various bodily functions.
- The biochemical relationships between nutrition and disease are crucial areas of study.
Why study Nutritional Biochemistry?
- Understanding how nutrition affects human physical and mental health.
- Examining the interactions between diet and illness.
Carbohydrates
- Introduction: Carbohydrates are present in both plant and animal tissues as glucose/glycogen and starch, respectively.
- Definition: Carbohydrates are known as "hydrates of carbon." They are polyhydroxy aldehydes or ketones with the empirical formula Cm(H2O)n.
- Functions:
- Primary energy source.
- Component of cell membranes (glycoproteins and glycolipids).
- Essential structural components in many organisms (e.g., cellulose).
- Building blocks for DNA and RNA nucleotides (e.g., ribose sugar).
- Classification: Carbohydrates are grouped into:
- Monosaccharides (e.g., glucose, fructose, galactose).
- Disaccharides (e.g., sucrose, lactose, maltose).
- Oligosaccharides (3-10 monosaccharides linked together).
- Polysaccharides (more than 10 monosaccharides).
Classification & structure of Carbohydrates
- Monosaccharides (Cn(H2O)n): three characteristics:
- Number of carbon atoms in the chain.
- Position of the carbonyl group (aldehyde or ketone).
- Chiral carbon handedness (L or D).
- Aldoses and ketoses, based on the carbonyl functional group.
Monosacchardies
- Classified into trioses, tetroses, pentoses, and hexoses based on the number of carbon atoms.
- Examples include glucose, fructose, and ribose.
L & D Sugars
- The L and D designations indicate the spatial arrangement of groups around the chiral carbons.
- Only D-sugars are metabolized by the human body.
Disaccharides
- Formed through glycosidic bonds between monosaccharides.
- Types of glycosidic bonds: alpha (α) and beta (β), based on the position of the anomeric carbon.
- Examples: Maltose, lactose, and sucrose.
Oligosaccharides
- Contain 3 to about 10 monosaccharide units.
- Examples: Raffinose and stachyose.
Polysaccharides
- Polymers of monosaccharides linked together.
- Homopolysaccharides: composed of only one type of monosaccharide.
- Heteropolysaccharides: composed of more than one type of monosaccharide.
- Common examples: starch, glycogen, and cellulose.
Polysaccharides: Starch
- Composed of amylose (15-20%) and amylopectin (80-85%).
- Amylose is a linear chain and amylopectin is branched.
Polysaccharides: Cellulose
- A structural component of plants.
- Linear polymer of glucose units linked by beta glycosidic linkages.
Polysaccharides: Dextrin
- A complex carbohydrate consisting of a chain of glucopyranose units.
Polysaccharides: Glycogen
- A storage polysaccharide in animals.
- Highly branched structure
Lipids
- Organic compounds that are hydrophobic (insoluble in water).
- Soluble in nonpolar solvents (e.g., ether, chloroform).
- They are important components of cell membranes.
- Essential for energy storage, hormone production, and other functions.
- Types of lipids: simple, compound, and derived lipids.
Simple Lipids
- Fatty acids and alcohols combined as a simple ester bond.
- Examples include TAGs and waxes.
Compound Lipids
- Lipids combined with other molecules (e.g., carbohydrates, proteins).
- Examples include phospholipids, glycolipids, and lipoproteins.
Derived Lipids
- Products formed after the hydrolysis of simple and compound lipids.
- Examples include fatty acids, steroids, and ketone bodies.
Clinical significance of Lipids
- Associated with diseases and health issues like obesity, atherosclerosis, diabetes, hyperlipoproteinemia, and fatty liver disease.
Fatty Acids
- Carboxylic acids with hydrocarbon chains ranging in length from 2 to 36 carbons.
- Types of fatty acids:
- Saturated fatty acids.
- Unsaturated fatty acids.
Proteins
- Composed of amino acids linked by peptide bonds.
- The chains of amino acids fold into specific shapes that dictate their function.
- Crucial for many biological processes.
Amino acids
- Building blocks of proteins.
- Twenty different types are used in protein synthesis.
- Classified by side chain characteristics (polarity, charge).
Classification of amino acids
- Essential
- Non-essential
- Semi-essential
Amino acid properties
- Solubility in polar solvents
- Colorless
- Absorb UV light at 280 nm wavelength
- Stereoisomers (L and D forms)
Protein Chemistry
- Peptide bonds are formed via dehydration reactions between amino acids.
- Amino acid residues are numbered from the N-terminus to the C-terminus.
The roles and fate of macronutrients
- Carbohydrates are broken down into pyruvate.
- Pyruvate's fate depends on the body's needs.
- Fats are broken down into acetyl-CoA.
- Acetyl-CoA can be oxidized for energy or used for fat synthesis.
- Proteins are broken down into amino acids.
- Amino acids can be converted to acetyl-CoA or used for gluconeogenesis.
Catabolism vs Anabolism
- Catabolism: Breakdown of complex molecules into simpler molecules.
- Anabolism: Synthesis of complex molecules from simpler molecules.
Metabolism
- Metabolic processes involved in the breakdown and synthesis of macronutrients.
Clinical correlation
- Some amino acid disorders.
- Phenylketonuria
- Tyrosinemia
- Albinism
- Alkaptonuria
- Homocystinuria
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Description
This quiz covers key concepts in Nutritional Biochemistry, focusing on the chemical processes in living organisms and their significance in nutrition. Topics include the definition and importance of biochemistry and its application in understanding nutritional processes.
