Exercise Phys: Chapters 1-4

Flashcards of key vocabulary terms and definitions to help you study!

Condensation

Chemical reaction in which 2 molecules react to form a larger molecule with the loss of a small molecule; usually water forming a covalent bond

Sucrose

Disaccharide- glucose & fructose

Lactose

Disaccharide- glucose and galactose

Maltose

Disaccharide- glucose & glucose

Hydrolysis

Water breakdown

Starch

A natural polymer, or polysaccharide, meaning that it is a long chain comprising one type of molecule. Starch consists of glucose molecules. It can occur in two forms: amylose and amylopectin

Glycogen

Complex carbohydrate that stores energy in the body as a reserve of glucose

Glucogenesis / Glycogen synthesis

Glycogen synthesis (insulin)

Gluconeogenesis

Making glucose – mostly from non CHO sources (amino acids)

Glycogenolysis

Breakdown of glycogen (when need energy – exercise (epinephrine) and fasting (glucagon)

Glycemic Index

Measure of how quickly a food can make your blood sugar (glucose) rise. Only foods that contain carbohydrates have a GI.

Ester Bond

Maintains the integrity of triglycerides

Hydrogenation

Chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum. The process is commonly employed to reduce or saturate organic compounds

Lipolysis

Breakdown of TG to glycerol and 3 fatty acids

Lipogenesis

Process by which fatty acids are synthesized from acetyl coenzyme A (acetyl CoA) molecules derived from the catabolism of carbohydrates and occasionally of proteins in the fed state (that are in excess to immediate energy needs of the body).

Amino Acids

Molecules that combine to form proteins. Amino acids and proteins are the building blocks of life.

Complete Proteins

Also known as a "whole protein", is a food that contains all nine essential amino acids that the body needs to function; come from animal sources, such as eggs, dairy, fish, poultry, and meat.

Biologic value

Measure of the proportion of absorbed protein from a food which becomes incorporated into the proteins of the organism's body. It captures how readily the digested protein can be used in protein synthesis in the cells of the organism.

Incomplete Proteins

Proteins that lack one or more of the nine essential amino acids that the body needs. While they aren't necessarily bad or useless, they don't provide all the essential amino acids when eaten alone: Beans, Nuts, Seeds, Spinach, Cauliflower, Whole grains, Tofu, Rice, and Vegetables

α – keto acids

Organic compounds that contain a carboxylic acid group and a ketone group. In several cases, the keto group is hydrated. The alpha-keto acids are especially important in biology as they are involved in the Krebs citric acid cycle and in glycolysis

Transamination

Transfer of an amine group from an aa to an alpha keto acid to make a new aa

Deamination

Removal of aa

Enzyme

Protein that speeds up chemical reactions in the body

Hormones

Signaling molecules that regulate the physiology and behavior of multicellular organisms. They are essential for the proper development of plants, animals, and fungi

Structural proteins

Proteins responsible for functions ranging from cell shape and movement to providing support to major structures such as bones, cartilage, hair, and muscles. This group includes proteins such as collagen, actin, myosin, and keratin.

Catabolism

Release energy

Anabolism

Requires energy

Nitrogen balance

Net difference between bodily nitrogen intake and loss. It can be represented as the following: Nitrogen is a fundamental chemical component of amino acids, the molecular building blocks of protein. As such, nitrogen balance may be used as an index of protein metabolism

Bomb calorimeter

Apparatus primarily used for measuring heats of combustion. The reaction takes place in a closed space known as the calorimeter proper, in controlled thermal contact with its surroundings, the jacket, at constant temperature.

Vitamins

Organic compounds that are essential in the diet in small amounts to promote and regulate the processes necessary for growth, reproduction, and the maintenance of health.

Free radicals

Damage cells through a variety of mechanisms. Lipid peroxidation: This process leads to membrane damage. Cross- linking of proteins: This leads to inactivation of enzymes. DNA breaks: This injury may block DNA transcription and cause mutations

Oxidative stress

Imbalance of free radicals and antioxidants in your body that leads to cell damage. It plays a role in many conditions like cancer, Alzheimer's disease and heart disease.

Antioxidant

Help protect cells from oxidative stress and damage caused by free radicals

Minerals

Help regulate cellular metabolism

Euhydration

State of having the optimal amount of water in the body and is when the body's water content is within a normal range and fluctuates minimally. The brain regulates the body's water content, and when the body is euhydrated, its systems function most efficiently

Hyperhydration

State of excessive total body water content with expanded intracellular and extracellular fluid volumes

Hypohydration

State of being in a water deficit

Dehydration

Process of losing water from the body; occurs due to several reasons, including diarrhea, vomiting, exposure, lack of water, or certain medications.

Rehydration

Process of restoring water and fluids to the body after dehydration

Hyponatremia

Defined as a serum sodium concentration of less than 135 mEq/L

Humidity

Measure of the amount of water vapor in the air. Relative humidity measures the amount of water in the air in relation to the maximum amount of water vapor (moisture).

Heat disorders

Condition that occurs when the body produces or absorbs more heat than it can dissipate, resulting in an elevated body temperature. Ex.. heat rash, heat cramps, fainting, heat exhaustion, and heatstroke.