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level: BIOCHEM MIDTERM LAB (2)

Questions and Answers List

level questions: BIOCHEM MIDTERM LAB (2)

Question	Answer
Severe inherited disease, inability of infants to metabolize galactose	Galactosemia
Galactose concentration increases in the blood and urine	Galactosuria
This is often called levulose or fruit sugar that occurs naturally in fruit juices and honey. Prepared by hydrolysis of sucrose and inulin. It is most soluble and sweetest of all sugar	Fructose
Fructose intolerance	Fructosemia
Glucose + Glucose	Maltose
Glucose + Galactose	Lactose
Glucose + Fructose	Sucrose
This yields two monosaccharides	Disaccharides
When this reaction occurs between two monosaccharides, the bond that joins them together is called a ________	Glycosidic Linkage
This is also called as table sugar or cane sugar. Its principal source from the juice of sugar cane and sugar beets, also occur in sorghum, pineapple and carrot root. Very sweet but contains many calories	Sucrose
Also called as malt sugar, present in barley. Produced by hydrolysis of starch. An ingredient in most syrup	Maltose
ALso called as milk sugar, present in milk. Certain bacteria causes lactose to ferment, forming lactic acid. Used in high calcium diets and in infant foods.	Lactose
White, crystalline, water-soluble. Can be hydrolyzed to beta glucose. Obtained by enzymatic or acidic hydrolysis of cellulose, lichenin and cellulose rich materials such as cotton, jute or paper. Used as a reagent in bacteriology	Cellobiose
It is made up of 2 molecules of glucose which are linked in a different manner. This can be found in fungi, plants, and insects.	Trehalose
It is formed from galactose and fructose. It is helpful for the treatment of constipation and liver diseases	Lactulose
It comprises two glucosamine molecules which are linked. It is seen in some bacteria, exoskeletons of insects and is also found in fish, octopus, and squid	Chitobiose
Those that contain 3 to 10 sugar units joined by a glycosidic bond	Oligosaccharides
These are long chains of sugar, linear or branched. Tasteless and water-insoluble	Polysaccharides
Containing only one kind of monosaccharide	Homopolysaccharide
Containing two or more different kinds of monosaccharides	Heteropolysaccharide
This is energy storage in plants	Starch
Linear polymer made up of D-glucose units. One of the two components of starch, approx 20-30% of the structure. Due to its tightly packed structure - hard to digest.	Amylose
A highly branched polymer of glucose. One of the two components of starch, about 70% by weight. Used as thickener or stabilizers in food and cosmetic products.	Amylopectin
Supporting and structural substance of plants. Not soluble in water or in most ordinary solvents. Cannot be digested because no enzymes present in the human digestive system beta glycosidic bonds.	Cellulose
Produces during hydrolysis of starch, and forms sticky colloidal suspension with water and used in the preparation of adhesives. Used when digestion of starch might be a problem as with infants and elderly person.	Dextrin
Present in the body and is stored in the liver and the muscles. It serves as a reserve supply of glucose in animals. It forms colloidal dispersion in water.	Glycogen
Glycogen snthesis is called?	Glycogenesis
Glycogen breakdown is called?	Glycogenolysis
Stored in mast cells of the liver, helps prevent blood clotting. It accelerates the inactivation of thrombin and other blood clotting agents.	Heparin
These are used as blood extenders to hold water in the blood stream and help prevent drops in blood volume and blood pressure. Also produced by certain bacteria when they are ground on sucrose.	Dextran
Alditols are also called as	Sugar Alcohols
These are used in the food and beverage industry as thickeners and sweeteners. A sugar substitute, and cannot be metabolized by oral bacteria, and therefore do not cause tooth decay, they dont caramelize, as do natural sugars.	Sugar Alcohols
This is less commonly known as glucitol and used as sweetener, laxative, thickener and humectant	Sorbitol
These are used as a sweetener, laxative, filler, etc.	Mannitol
Used as food additive, sugar substitute, etc.	Xylitol
These are used as sequestering agents, binders, corrosion inhibitors, pH regulators and normally found in citrus fruits but its derivatives are usually not found in free state.	Acid Sugars
A carbohydrate that is ______ by a weak oxidizing agent in basic aq solution.	Oxidized
A sugar is classified as a ________ sugar only if it has an open chain form with an aldehyde group or a free hemiacetal group. The aldehyde group of the aldose is oxidized to a carboxylic acid which undergoes an acid-base reaction to produce a carboxylate anion. All aldoses are _______ sugar.	Reducing Sugar
_______ in general are not easily oxidized. Ketoses are an exemption to the rule. The OH group on the carbon next to the carbonyl group, ketoses can be converted to aldoses under basic condition via enediol reaction or tautomerization.	Ketones
TRUE OR FALSE: Some disaccharides are also reducing sugars due to its free hemiacetal group. Like maltose and lactose.	True
A sugar is classified as a _______ sugar if they are mono and disaccharides which lack a hemiacetal and polysaccharides where the ratio of hemiacetals to acetal linkages is very low like starch	Non-reducing Sugar
SOLUBILITY: Soluble, insoluble, miscible, immiscible	Miscible in water
SOLUBILITY: Soluble, insoluble, miscible, immiscible	Soluble in water
SOLUBILITY: Soluble, insoluble, miscible, immiscible	Miscible in water
SOLUBILITY: Soluble, insoluble, miscible, immiscible	Immiscible in water
SOLUBILITY: Soluble, insoluble, miscible, immiscible	Soluble in water
TRUE OR FALSE: Corn oil would turn decolorize iodine faster than melted butter	True
TRUE OR FALSE: In Bromine test, corn oil would remain orange while melted butter would not change color.	False
Solubility: beeswax + water	Insoluble
TRUE OR FALSE: Fats are liquid in form	False
TRUE OR FALSE: All lipids are insoluble to water	True
TRUE OR FALSE: All simple lipids will give a positive result in Acrolein Test.	False
Solubility: cholesterol + chloroform	Soluble
TRUE OR FALSE: The dominant functional group in a fatty acid molecule is carboxylic acids.	True
TRUE OR FALSE: Unsaturated fatty acids have low boiling point	True
TRUE OR FALSE: Saturated fatty acids have high boiling point.	True
Test to determine the unsaturation of fats and oils is	Iodine Test
Positive result for Acrolein test	Pungent odor
What two types of compounds react to form a wax	A fatty acid and a high molecular weight alcohol
Hydrogenation of an unsaturated fatty acid usually results in a compound having:	Increased melting point
What type of fatty acid is most common in olive oil	Monounsaturated/Unsaturated
TRUE OR FALSE: The burning of fats produces less energy as the burning of an equal weight of carbohydrates.	False
What is the Omega notation of the structure below? CH3CH2CH=CHCH2CH=CHCH2CH2CH2CH2CH2CH2CH2COOH	An omega-3 acid
Fatty acids found in nature are mostly trans isomers	False
Cholesterol is?	an important part of human cell membranes and necessary to make some hormones.
TRUE OR FALSE: Yellow adipose tissues store heat.	False
Identify the reaction when coconut oil is mixed with hexane	Miscible
The structure of lipids is	dominated by hydrophobic regions.
TRUE OR FALSE: Lipids share common chemical structure.	False
TRUE OR FALSE: Lipids are water insoluble, oily, greasy compounds that can be extracted from cells by polar solvents.	False
Positive result for Salkowski’s test	Red color
It is the development of an unpleasant taste and odor of fats when allowed to stand at room temperature.	Rancidity
It is the hydrolysis of lipids using a strong base	Saponification
Identify the reaction when corn oil is mixed with 10% HCl	Immiscible
Identify which of the following solvents will dissolve a lipid (Check all that applies)	Ether and Benzene
Identify which of the following compounds will give a positive result to Salkowski’s Test. (Check all that applies)	Lard, Tallow, Vitamin D