BISC 115 - Midterm 1
Four Primary Chemicals of Food / Macronutrients - correct answer-Water
Lipids (Fat)
Protein
Carbohydrate
Lipids are composed of... - correct answer-carbon and hydrogen
Carbohydrates are composed of... - correct answer-carbon, hydrogen, oxygen
Types of carbohydrates - correct answer-monosaccharides, disaccharides, polysaccharides
Monosaccharides - correct answer-glucose, fructose, galactose
Disaccharides - correct answer-sucrose, lactose, maltose
Polysaccharides - correct answer-Starches, glycogen
Lactose is digested by... - correct answer-the enzyme lactase
Proteins are _____ that contain... - correct answer-polymers of amino acids
carbon, hydrogen, oxygen, nitrogen
R Groups - correct answer-groups that give different amino acids different properties / help
determine the shape of the protein
Energy from macronutrients - correct answer-Fat: 9 calories / gram
Carbs: 4 calories / gram
Protein: 4 calories / gram
Why does fat contain more energy than protein and carbohydrates? - correct answer-Fats
are mostly carbons bonded to hydrogen, rather than to oxygen (like carbs and protein). This
means fat has more carbons that can bond to oxygen, which results in the production of
energy.
Fats are hydrophobic (don't mix with water). This is important because... - correct answer-it
allows for the formation of barriers in a water-based environment; these barriers allow for the
formation of individual cells.
Water molecules cling together through... - correct answer-hydrogen bonding
Are carbohydrates and proteins hydrophobic or hydrophilic? - correct answer-Hydrophilic
Fat and water don't mix because... - correct answer-fats are not polar
, Emulsifier - correct answer-Has both hydrophilic and hydrophobic regions, allowing it to bring
water and fat together.
Common emulsfiers - correct answer-Eggs, mustard
Does increasing temperature increase or decrease the solubility of gasses? - correct
answer-DECREASE (opposite of solids and liquids)
The majority of all carbohydrates on earth are produced... - correct answer-by plants through
photosynthesis
Glycolysis is... - correct answer-the breakdown of sugar - converts glucose to energy
What forms of carbohydrates are ready for immediate use? - correct
answer-monosaccharides and disaccharides
Polysaccharides are stored as... - correct answer-starch in plants, glycogen in animals
starch molecules structure - correct answer-long chains of thousands of glucose molecules
properties of starch by plant species - correct answer-wheat flour: only 75% starch
corn starch: almost pure starch
potato starch: large granules + long starch molecules, giving it the greatest thickening
capabilities
how is protein stored? - correct answer-Protein has no storage site because it's always being
used for an active role
structural proteins - correct answer-scaffolding of the cell
when a protein is denatured... - correct answer-1. it becomes irreversibly unfolded and takes
up more space than it used to
2. the hydrophobic regions that were inside are now exposed
proteins can be denatured by: - correct answer-high heat (ex: eggs), acid (ex: sourdough), or
mechanically (ex: whipped cream)
protein coagulation can be limited by... - correct answer-fat and starch
vitamins are ____ molecules - correct answer-organic
minerals are ____ molecules - correct answer-inorganic
are vitamins capable of being broken down? - correct answer-yes, they are broken down by
the body and through other processes (including cooking)
are minerals capable of being broken down? - correct answer-no - they do not lose their
chemical structure
Four Primary Chemicals of Food / Macronutrients - correct answer-Water
Lipids (Fat)
Protein
Carbohydrate
Lipids are composed of... - correct answer-carbon and hydrogen
Carbohydrates are composed of... - correct answer-carbon, hydrogen, oxygen
Types of carbohydrates - correct answer-monosaccharides, disaccharides, polysaccharides
Monosaccharides - correct answer-glucose, fructose, galactose
Disaccharides - correct answer-sucrose, lactose, maltose
Polysaccharides - correct answer-Starches, glycogen
Lactose is digested by... - correct answer-the enzyme lactase
Proteins are _____ that contain... - correct answer-polymers of amino acids
carbon, hydrogen, oxygen, nitrogen
R Groups - correct answer-groups that give different amino acids different properties / help
determine the shape of the protein
Energy from macronutrients - correct answer-Fat: 9 calories / gram
Carbs: 4 calories / gram
Protein: 4 calories / gram
Why does fat contain more energy than protein and carbohydrates? - correct answer-Fats
are mostly carbons bonded to hydrogen, rather than to oxygen (like carbs and protein). This
means fat has more carbons that can bond to oxygen, which results in the production of
energy.
Fats are hydrophobic (don't mix with water). This is important because... - correct answer-it
allows for the formation of barriers in a water-based environment; these barriers allow for the
formation of individual cells.
Water molecules cling together through... - correct answer-hydrogen bonding
Are carbohydrates and proteins hydrophobic or hydrophilic? - correct answer-Hydrophilic
Fat and water don't mix because... - correct answer-fats are not polar
, Emulsifier - correct answer-Has both hydrophilic and hydrophobic regions, allowing it to bring
water and fat together.
Common emulsfiers - correct answer-Eggs, mustard
Does increasing temperature increase or decrease the solubility of gasses? - correct
answer-DECREASE (opposite of solids and liquids)
The majority of all carbohydrates on earth are produced... - correct answer-by plants through
photosynthesis
Glycolysis is... - correct answer-the breakdown of sugar - converts glucose to energy
What forms of carbohydrates are ready for immediate use? - correct
answer-monosaccharides and disaccharides
Polysaccharides are stored as... - correct answer-starch in plants, glycogen in animals
starch molecules structure - correct answer-long chains of thousands of glucose molecules
properties of starch by plant species - correct answer-wheat flour: only 75% starch
corn starch: almost pure starch
potato starch: large granules + long starch molecules, giving it the greatest thickening
capabilities
how is protein stored? - correct answer-Protein has no storage site because it's always being
used for an active role
structural proteins - correct answer-scaffolding of the cell
when a protein is denatured... - correct answer-1. it becomes irreversibly unfolded and takes
up more space than it used to
2. the hydrophobic regions that were inside are now exposed
proteins can be denatured by: - correct answer-high heat (ex: eggs), acid (ex: sourdough), or
mechanically (ex: whipped cream)
protein coagulation can be limited by... - correct answer-fat and starch
vitamins are ____ molecules - correct answer-organic
minerals are ____ molecules - correct answer-inorganic
are vitamins capable of being broken down? - correct answer-yes, they are broken down by
the body and through other processes (including cooking)
are minerals capable of being broken down? - correct answer-no - they do not lose their
chemical structure
