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Matter Matters. Carbs. Lipids. Proteins. Enzymes. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 400. 400. 400. 400. 400. 500. 500. 500. 500. 500.

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  1. Matter Matters Carbs Lipids Proteins Enzymes 100 100 100 100 100 200 200 200 200 200 300 300 300 300 300 400 400 400 400 400 500 500 500 500 500

  2. You look at an oxygen atom under a scanning microscope – what subatomic particles can you expect to see? What are their respective charges?

  3. Protons – (+)Neutrons – (°)Electrons – (-)

  4. Carbon can form up to how many covalent bonds?

  5. 4

  6. Of the following, which represents an endothermic reaction? Exothermic? How do you know?A. B.

  7. A. Endothermic – less energy after reactionB. Exothermic – more energy after reaction

  8. What is the property of water that allows water molecules to bond together and with molecules of other substances?

  9. Adhesion; result of polarity

  10. The following compounds are called?

  11. Isomers

  12. You eat a big bowl of rice. The starch in the rice is stored in your body in which form?

  13. Glycogen

  14. The three classes of carbohydrates are?

  15. MonosaccharidesDisaccharidesPolysaccharides

  16. What is the general chemical formula for carbohydrates (ratios)?

  17. (CH2O)x/ 1:2:1

  18. List 2 functions of carbohydrates and one example.

  19. Energy source, storage source and structural materials

  20. Explain the following reaction + + H2O O

  21. Condensation reaction – disaccharide formed, water released

  22. Plants that live in dry places need to store a lot of water to survive. Because of this they have what class of lipids covering their surface?

  23. Waxes

  24. Butter is an example of what kind of fat? Explain why.

  25. Saturated – all 4 available electrons bonded to another atom

  26. What are 2 characteristics of lipids?

  27. Storage, Insoluble, Protective Tissue

  28. What is this a picture of andwhere can you find it?

  29. Phospholipid, cell membrane

  30. You are eating a bag of salt and vinegar chips. You know they have a lot of fat in them but you also know that have that sour vinegary taste. That taste comes from its pH level. You know from your acid/base lab that vinegar is an acid – this means what about the concentration of ions?

  31. Higher amount of H+, lower amount of OH-

  32. Your body doesn’t go into acidosis (a state of acid shock) when you eat the salt and vinegar chips because…

  33. buffers

  34. Proteins are composed of mainly which elements?

  35. C, H, O, N

  36. What part of an amino acid determines the physical and chemical properties of that amino acid?

  37. R- group or side chain

  38. If you wanted to test for the presence of organic compounds in your protein shake what kinds of identification tests could you do? What results would indicate positives?

  39. Fats: Sudan III – Red ColorCarbs: Iodine – blue/blackBenedict’s – green, orange, red, yellowProteins:Biuret – purple/violet

  40. The following structures illustrate which class of protein structure?

  41. Secondary

  42. Enzymes are biological ________

  43. catalysts

  44. How do enzymes affect reactions?

  45. Reduce activation energy; increase rate of reaction

  46. What is an active site?

  47. Where substrate binds to enzyme; has folds that form specific shape

  48. What are some factors that affect enzyme activity? Explain.

  49. Temperature ; pH

  50. What is the name of the following model? Explain what is going on.

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