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What term describes a long chain of monosaccharides linked by glycosidic bonds?
What term describes a long chain of monosaccharides linked by glycosidic bonds?
Which of the following is a primary example of a polysaccharide?
Which of the following is a primary example of a polysaccharide?
What is the main structural difference between amylose and amylopectin?
What is the main structural difference between amylose and amylopectin?
Which type of glycosidic bond is formed between glucose monomers in amylose?
Which type of glycosidic bond is formed between glucose monomers in amylose?
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Which statement accurately describes glycogen?
Which statement accurately describes glycogen?
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What happens to starch when it is consumed by humans?
What happens to starch when it is consumed by humans?
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What purpose does starch serve in plants?
What purpose does starch serve in plants?
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Which statement best describes the molecular weight of polysaccharides?
Which statement best describes the molecular weight of polysaccharides?
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What characterizes a saturated fatty acid?
What characterizes a saturated fatty acid?
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Which of the following fatty acids is an example of an unsaturated fatty acid?
Which of the following fatty acids is an example of an unsaturated fatty acid?
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What is the structural distinction between monounsaturated fats and polyunsaturated fats?
What is the structural distinction between monounsaturated fats and polyunsaturated fats?
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What happens during the formation of ester bonds in triacylglycerols?
What happens during the formation of ester bonds in triacylglycerols?
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What is the primary characteristic of fats that are typically liquid at room temperature?
What is the primary characteristic of fats that are typically liquid at room temperature?
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Which of the following fatty acids is derived from a tree?
Which of the following fatty acids is derived from a tree?
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Why are long straight fatty acids with single bonds usually solid at room temperature?
Why are long straight fatty acids with single bonds usually solid at room temperature?
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Where do mammals primarily store fats?
Where do mammals primarily store fats?
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What is the primary difference between cis and trans fats?
What is the primary difference between cis and trans fats?
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How do unsaturated fats affect blood cholesterol levels?
How do unsaturated fats affect blood cholesterol levels?
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What occurs during the hydrogenation process in the food industry?
What occurs during the hydrogenation process in the food industry?
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Which of the following is an example of an artificially hydrogenated trans fat?
Which of the following is an example of an artificially hydrogenated trans fat?
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What is the role of proteins in living systems?
What is the role of proteins in living systems?
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What process occurs when blood glucose levels decrease?
What process occurs when blood glucose levels decrease?
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What effect do trans fats have on cholesterol levels?
What effect do trans fats have on cholesterol levels?
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Which type of bond links glucose monomers in cellulose?
Which type of bond links glucose monomers in cellulose?
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Why do cis double bonds cause a kink in the fatty acid chain?
Why do cis double bonds cause a kink in the fatty acid chain?
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What is true about the nature of lipids?
What is true about the nature of lipids?
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Which of the following oils is considered a source of unsaturated fats?
Which of the following oils is considered a source of unsaturated fats?
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What two components make up a fat molecule?
What two components make up a fat molecule?
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Which function is NOT performed by lipids?
Which function is NOT performed by lipids?
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How many water molecules are released in the formation of a triacylglycerol?
How many water molecules are released in the formation of a triacylglycerol?
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What range of carbon atoms is most common in fatty acids?
What range of carbon atoms is most common in fatty acids?
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What is the structure of cellulose due to the linkage of glucose monomers?
What is the structure of cellulose due to the linkage of glucose monomers?
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What are the basic components of an amino acid?
What are the basic components of an amino acid?
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How many essential amino acids must humans obtain from their diet?
How many essential amino acids must humans obtain from their diet?
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What type of bond is formed between amino acids during protein synthesis?
What type of bond is formed between amino acids during protein synthesis?
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What happens during the formation of a peptide bond?
What happens during the formation of a peptide bond?
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Which of the following statements about the R group in amino acids is true?
Which of the following statements about the R group in amino acids is true?
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Which category of amino acids would likely be found on the surface of a soluble protein?
Which category of amino acids would likely be found on the surface of a soluble protein?
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What is the role of the sequence and number of amino acids in a protein?
What is the role of the sequence and number of amino acids in a protein?
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What type of reaction leads to the formation of a peptide bond?
What type of reaction leads to the formation of a peptide bond?
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Study Notes
Polysaccharides
- Polysaccharides are long chains of monosaccharides linked by glycosidic bonds, categorized as "poly-" meaning "many."
- Their molecular weight can exceed 100,000 daltons, depending on the number of monomers.
- Primary examples include starch, glycogen, cellulose, and chitin.
- Starch is the energy storage form in plants, consisting of amylose (unbranched glucose chains) and amylopectin (branched glucose chains).
- Excess glucose in plants is stored as starch in roots and seeds, providing food for germinating embryos and serving as a food source for humans and animals.
- Enzymes like salivary amylases break down starch into smaller molecules (maltose and glucose) for cellular absorption.
- Starch links glucose monomers via α 1-4 and α 1-6 glycosidic bonds.
- Glycogen, analogous to starch, is the glucose storage form in humans, highly branched, and stored mainly in liver and muscle cells.
- Glycogenolysis is the process where glycogen is broken down to release glucose when blood sugar levels are low.
- Cellulose is the most abundant natural biopolymer, primarily found in plant cell walls for structural support.
- Cellulose consists of glucose monomers linked by β 1-4 glycosidic bonds, resulting in a linear, fibrous structure.
Lipids
- Lipids are a diverse group of largely nonpolar compounds, primarily consisting of hydrocarbons that are hydrophobic (insoluble in water).
- Functions include energy storage, insulation, and serving as building blocks for hormones and cellular membranes.
- Types of lipids encompass fats, oils, waxes, phospholipids, and steroids.
- Fats consist of glycerol and fatty acids, with glycerol having three carbons and hydroxyl groups.
- Fatty acids range from 4 to 36 carbons, with common lengths being 12–18 carbons.
- Formation of fat involves ester bond creation between fatty acids and glycerol, resulting in triacylglycerols (triglycerides) and releasing three water molecules.
- Fatty acids can be saturated (only single bonds) or unsaturated (one or more double bonds).
- Saturated fats are solid at room temperature, while unsaturated fats are generally liquid, categorized as mono- or polyunsaturated based on double bond quantity.
- Unsaturated fats, including oils, help lower blood cholesterol, whereas saturated fats may contribute to plaque in arteries.
- Trans fats arise from the hydrogenation of oils, posing health risks by increasing "bad" LDL cholesterol levels.
Proteins
- Proteins are abundant organic molecules with diverse functions: structural, regulatory, transport, storage, and enzymatic roles.
- Composed of polymers of amino acids, the unique sequence determines the structure and function.
- Twenty types of amino acids are the building blocks, each featuring a central carbon, amino group, carboxyl group, hydrogen atom, and a distinct R group.
- Ten amino acids are essential for humans, obtained solely through diet.
- Peptide bonds form between amino acids via dehydration synthesis, linking the carboxyl group of one to the amino group of another, resulting in a water molecule release.
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Description
This quiz covers the fundamental concepts of polysaccharides, including their structure, examples such as starch and glycogen, and their functions in living organisms. Test your knowledge on the glycosidic bonds and the processes involved in polysaccharide metabolism.
