CH110
Review for Exam 3: Chpts 13,15-17
th
Timberlake 12 edition
Objectives: You should be able to:
Chpt 13: Carbohydrates
1.
Recognize a compound as a member of the carbohydrate family from its structure.
2.
Be able to identify the chiral carbons in molecular structures.
3.
Be able to distinguish D and L enantiomers of sugars.
4.
Be able to distinguish  and  anomers on Haworth projections of sugars.
5.
Be able to identify and name the glycosidic bonds on di- and polysaccharides.
6.
Be able to draw both the open chain (Fisher) and alpha- and beta-cyclic (pyranose) forms of Dglucose.
7.
Compare and Contrast the structure, chemical (reactivity; digestibility, I2 reaction) and physical
properties (solubility, rigidity, etc...) of starch (amylose) and cellulose.
8.
Explain with words and structural drawings (show correct H-bonding) why it is that
carbohydrates attract water, and be able to apply this properties to practical situations. (soggy
cookies....)
9.
Describe each and differentiate between galactosemia and lactose intolerance.
Chpt 15: Lipids
10.
Recognize a compound as a member of the lipid family from its structure.
11.
Be able to explain hydrogenation, hydrolysis and saponification reactions of triglycerides.
12.
Distinguish a lipid as being a glyceride, phosphoglyceride, sphingolipid, steroid, or prostaglandin.
13.
Describe the physical and chemical properties of lipids (non-polar; water insoluble....), compared
to those of carbohydrates (polar, some water soluble....).
14.
Draw a simple triglyceride.
15.
Explain the physical and chemical differences between saturated and unsaturated triglycerides
including solid/liquid state and rancidity of fats.
16.
Recognize the general structure of a simple steroid.
17.
Distinguish between the biological roles of glycerides, sphingolipids, steroids, and
prostaglandins.
18.
Write the equation for the acid or base (saponification) hydrolysis of a triglyceride.
19.
Explain using words and drawings how a soap works in the emulsification of grease and oils.
20.
Distinguish between a soap and a detergent, and compare their structures and properties.
21.
Be able to explain why phospholipids are said to have a “head” and “tail” and their properties.
22.
Be able to explain how phospholipids form micelles and bilayers.
23.
Draw a diagram showing the structure of a biological membrane and explain how the
composition and structure determines its function.
24.
Show the chemical reaction of an unsaturated fat with Hydrogen (hydrogenation) and with
Bromine or Iodine (Halogenation).
25.
Compare and Contrast HDL's and LDL's and describe their functions in Cholesterol transport.
Chpt 16 Amino Acids, Proteins and Enzymes
26.
Draw and/or recognize the structure of an amino acid.
27.
Draw a polypeptide from individual amino acids or an abbreviated symbol name. (ie Lys-GlyAsp)
28.
Identify the individual amino acids and give an abbreviated symbol name for a given polypeptide.
29.
Draw the reaction of acid or base catalyzed hydrolysis of a given polypeptide.
30.
Compare & contrast the structure & function of common insulins and hemoglobin (normal and
sickle cell).
31.
Explain the concept and sources of incomplete and complete proteins and apply to cultural diets.
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46.
Explain (with words and diagrams illustrating them) each of the four levels of protein structure.
Describe (with words and diagrams) the structure of hair, bones, silk, hemoglobin.
Write the chemical reaction of digestion (hydrolysis) of proteins.
Describe the methods/tools of protein digestion (hydrolysis) and apply to examples in common
life.
Identify the products formed from digestion of carbohydrates, triglycerides, and proteins.
Compare and contrast digestion of dietary protein in the stomach and small intestine (regard
enzymes and pH).
Explain the chemistry of denaturation and its effect on protein structure.
Describe methods/tools of protein denaturation and apply to examples in common life.
Apply the principles of protein chemistry to the preparation of Gelatin with fresh and/or canned
pineapple and to permanent waving in hair.
Describe the structure and function of enzymes and their effect on the activation E of a reaction.
Give examples of some common enzymes and their functions.
Give examples and discuss roles of common cofactors and coenzymes.
Discuss the roles of pH and temperature (ie. fever) in enzyme activity. (Relate enzyme activity to
denaturation.)
Describe the roles of hemoglobin and myoglobin in oxygen transport and storage.
Describe, compare, and contrast Competitive and noncompetitive Inhibition of an enzyme.
Chpt 17 Nucleic Acids
47.
Draw and/or identify a nucleotide and describe its components.
48.
Draw a simple nucleic acid polymer if given the nucleotides.
49.
Explain the structural differences between deoxyribonucleic acid (DNA) and ribonucleic acid
(RNA).
50.
Explain with words and structures (show correct H-bonding) how strands of nucleic acids are
held together.
51.
Explain the role of nucleic acids in protein synthesis.
52.
Compare and contrast the roles of RNA and DNA in protein synthesis.
53.
Describe how nucleic acids reproduce themselves.