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Chemistry U4AOS2 - Coggle Diagram
Chemistry U4AOS2
Proteins
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Each a-animo acid has a central C, NH2 group, COOH group and a R group (difference for each)
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At a neutral pH both COOH and NH2 can act as an acid and base respectively to create a neutral charge (zwitterion)
Structures
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Secondary - a-helices and b-pleated sheets, caused by the polarity of R groups and H-bonds
Tertiary - folding of whole protein to form globular proteins (each with a unique shape, all bond types present
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Digestion of proteins
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Amino acids are then reformed to make new proteins (condensation reaction) or broken down further to form urea, as the body cannot store amino acids
Digestion
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Stomach
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chemical = protease mixes with protein in acid environment to break down to amino acids (only protein)
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Small Intestine
mechanical = bile from gall bladder mixes with fats to emulsify (becomes smaller molecules ) ( only fats)
chemical = amylase, protease and lipase (from pancreas) mix with food to break down to glucose, amino acids and glycerol & fatty acids (all nutrients)
Digestion
breaking down covalent bonds, hydrolysis, breaking down macro molecules into single molecules to be later absorbed into bloodstream
Triglycerides
Made up of 1 glycerol and 3 fatty acids to produce 1 fat and 3 water molecules in a condensation reaction
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Large macromolecules, not polymers, that are generally non-polar
Digestion of fats
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Glycerol and fatty acids are then absorbed via the villi into the bloodstream where the fat reassembles by condensation
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Made up of C, H and O and belong to a large group called lipids
Types of Fats
Polyunsaturated
CnH>2n-1COOH, more than one double C=C bond
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Fats
solid at room temperature, saturated C-C bonds, packed tightly, higher melting point
Monounsaturated
CnH2n-1COOH, one double C=C bond
Saturated
CnH2n+1COOH, all single C-C bonds
Oils
liquid at room temperature, unsaturated C=C bonds, not packed tightly, lower melting point
Carbohydrates
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Types of Carbohydrates
Monosaccharides
glucose, galactose, fructose
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Polysaccharides
starch (amylose - linear and amylopectin - branched, energy storage in plants), glycogen (energy storage for animals, highly branched), cellulose (cannot be digested by humans)
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Made up of C, H and O, general formula = Cx(H2O)y
Calorimetry
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Step 1: Calibrate calorimeter, chemical (CF = (n x delta H) / delta T), electrical (VIt / delta T)
Energy content of food
1 calorie = 4.184J, 1 Calorie = 1 kilocalorie = 4184J
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Enzymes
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Can be denatured by high temperatures or extreme pH environments, causes protein to change shape and no longer function properly