Molecules of Cells (Part I): Carbohydrates and Lipids

Flashcards covering key vocabulary related to carbohydrates and lipids, their structures, functions, and health applications, based on lecture notes.

Organic Molecules

Life's molecules, including carbohydrates and lipids.

Carbohydrates

One of the four categories of organic molecules, discussed in terms of structure, function, mono-/disaccharides, polysaccharides, and HFCS.

Lipids

One of the four categories of organic molecules, discussed in terms of structure, function, fats, phospholipids, and steroids.

Monosaccharides

Simple sugar units, a type of carbohydrate.

Disaccharides

Sugars composed of two monosaccharide units, a type of carbohydrate.

Polysaccharides

Polymers of sugars, a type of carbohydrate.

HFCS (High-Fructose Corn Syrup)

A health application discussed under carbohydrates, found in processed foods and sweetened beverages.

Fats

A major category of lipids, discussed in terms of structure and function, including mono-, di-, and triglycerides.

Phospholipids

A major category of lipids, discussed in terms of structure and function, making up the bilayer of cell membranes.

Steroids

A major category of lipids, discussed in terms of structure and function, characterized by a carbon skeleton of four fused rings.

Lactase

An enzyme produced in most human infants, which declines in activity in many adults, leading to lactose intolerance.

Lactose Intolerance

A condition where the production of lactase declines in many adults, causing issues when consuming dairy products.

Lactase Pill

A method to deal with lactose intolerance by providing an exogenous source of the lactase enzyme.

Probiotics

Exogenous sources of enzymes (similar to lactase) found in products like yogurt, used to help digest lactose.

Lactose Tolerance

The ability to digest lactose, linked to relatively recent gene mutations and showing variation by ethnicity/geographic region.

Lactase Gene

The gene responsible for producing lactase; its activity can persist into adulthood in lactose tolerant individuals due to mutations.

Monomer (Carbohydrates)

A single sugar unit, like a monosaccharide, which can combine to form polymers.

Polymer (Carbohydrates)

A large molecule made of many repeating monomer units, such as a polysaccharide.

Starch

A polysaccharide that is the major form of glucose storage in plants.

Glycogen

A polysaccharide that is the major form of glucose storage in animals (vertebrates), stored in liver and muscle cells, and is a short-term storage.

Cellulose

A polysaccharide that is the structural component of plant cell walls, included as 'dietary fiber' on food labels.

Glucose

A monosaccharide, an energy source or raw material for fatty acids/amino acids.

Fructose

A monosaccharide, an energy source or raw material, which is sweeter than sucrose, glucose, galactose, or lactose.

Galactose

A monosaccharide, an energy source or raw material for fatty acids/amino acids.

Sucrose

A disaccharide (table sugar), an energy source or raw material for fatty acids/amino acids.

Lactose (Disaccharide)

A disaccharide (milk sugar), an energy source or raw material for fatty acids/amino acids.

Added Sugars

Sugars like HFCS and table sugar added to foods, with excess consumption being a significant health issue.

Obesity

A health condition with rising rates, influenced by factors like high sugar content in diets and increased serving sizes.

RDA of Added Sugar

Recommended Daily Allowance of added sugar, typically 6-9 teaspoons (24-36 grams), excluding natural fruit/dairy sugars.

Total Carbohydrate

On food labels, it includes fiber, total sugar, sugar alcohol (if added), and starch.

Total Sugar

On food labels, it includes added sugar and naturally occurring sugar.

Hydrophobic

A property of substances that do not mix well with water, characteristic of lipids.

Hydrocarbon Chains

Chains made of hydrogen and carbon atoms, found in lipids and contributing to their hydrophobic nature.

Triglycerides

A type of fat composed of three fatty acids and glycerol, formed via dehydration reactions.

Glycerol

A component of triglycerides, binding with three fatty acids.

Fatty Acid

A component of triglycerides, typically a hydrocarbon chain, varying in length, number, and locations of double bonds.

Saturated Fatty Acids

Fatty acids with no double bonds in their hydrocarbon chains, meaning the H-C skeleton is saturated with hydrogen atoms, typically solid at room temperature (e.g., animal fats, coconut/palm oil).

Unsaturated Fatty Acids

Fatty acids that have one or more double bonds in their hydrocarbon chains, meaning the H-C skeleton is not saturated with hydrogen, typically liquid at room temperature (e.g., nuts, plant/fish oils).

Monounsaturated Fats

Unsaturated fatty acids with one double bond in their hydrocarbon chain.

Polyunsaturated Fats

Unsaturated fatty acids with more than one double bond in their hydrocarbon chain.

Hydrophilic Head

The polar, water-loving part of a phospholipid, containing the phosphate group.

Hydrophobic Tails

The nonpolar, water-fearing part of a phospholipid, consisting of fatty acid chains.

Cell Membrane

A biological membrane composed of a phospholipid bilayer, regulating what enters and exits the cell.

Cholesterol

A steroid that stabilizes animal cell membranes and is a precursor for other steroids like sex hormones; high levels can increase atherosclerosis risk.

Atherosclerosis

A health risk associated with too much cholesterol in the blood.

Sex Hormones

Steroids derived from cholesterol, such as testosterone and estrogen.