Week 14: Carbohydrates and Lipids

These flashcards cover key vocabulary and concepts related to carbohydrates and lipids as discussed in the lecture. They include definitions for important terms, which should aid comprehension and retention for exam preparation.

Monosaccharides

Simple sugars that are the building blocks of carbohydrates, containing carbon, hydrogen, and oxygen in a 1:2:1 ratio.

Glycosidic linkage

The bond formed between two monosaccharides during a condensation reaction, resulting in the formation of a disaccharide.

Isomers

Compounds that have the same formula but differ in the arrangement of atoms.

Anomers

Sugars that differ in the position of the hydroxyl group in the hemiacetal group.

Disaccharides

Carbohydrates formed from two monosaccharides linked by a glycosidic bond.

Polysaccharides

Complex carbohydrates that consist of long chains of monosaccharide units.

Saturated fatty acids

Fatty acids that do not contain any double bonds between carbon atoms.

Unsaturated fatty acids

Fatty acids that contain one or more double bonds, leading to kinks in their structure.

Lipid bilayer

A double layer of phospholipids that forms the structural basis for cell membranes.

Triglycerides

Lipids made from one glycerol molecule and three fatty acids, serving as energy storage.

Aldoses vs. Ketoses

Aldoses are sugars that contain an aldehyde group, while ketoses contain a ketone group.

Reducing sugars

Sugars that can reduce other compounds and can be oxidized, typically including all aldoses and some ketoses.

Benedict's test

A chemical test used to detect the presence of reducing sugars.

Cellulose

A structural polysaccharide found in plants, composed of linear chains of glucose monomers.

Chitin

A structural polysaccharide found in the exoskeletons of arthropods and the cell walls of fungi.

D-Glucose vs L-Glucose

D-Glucose is the naturally occurring form found in nature, while L-Glucose is its non-superimposable mirror image.