I have left up last semester's review sheet as some students find these useful. It will be updated for Spring 2010 2-5 days before the exam.
Exam date :
section D01: Friday November 6th, 2009
This exam review sheet is intended to help you prepare for the exam but should not be considered your only source of study. This is only an outline, and I have left off detailed information, so you should use your notes and text to help you prepare for the exam. You are still responsible for any material we covered in class, whether on this sheet or not. This lists serves only to highlight the main points.
Material will be a combination of multiple choice and short answer questions from Chapter 8 (19) and 9 (20). Only the portions of the chapters covered in class will be on the exam.
Lipids
 | Lipids are macromolecules but are NOT polymers |
| Be familiar with the functions of lipids |
| Be familiar with the common properties of lipids |
| What elements make up lipids? How is this different than carbohydrates and proteins? |
| All lipids are hydrophobic (or amphipathic) what is meant by amphipathic? |
| Be able to recognize a fatty acid structure. |
| Know the difference between unsaturated and saturated fatty acids. (in terms of both structure and properties) |
| Be familiar with the difference between monounsaturated and polyunsaturated. |
| What are examples of lipids (in our diet) that contain each? |
| What is meant by the cis and trans isomers of fatty acids? Where do each occur? Which is more similar to a saturated fatty acid? what does hydrogenation mean? |
| What is the difference between omega 3 and omega 6 fatty acids in terms of structure? What about in the diet? |
| be able to write the abbreviation for a given fatty acid (for example, 18:2D6, 9) |
| Be familiar with the five categories of Lipids |
| What are Triacylglycerols? What are their functions? |
| What is the structure of a triacylglycerol? Be able to recognize. |
| How are triacylglycerols formed from their components? How many water molecules are involved? What type of linkage hold the fatty acids to the glycerol? |
| What is the different between fats and oils? |
| What are the dietary sources of fats and oils?What are sources of both "bad' and "good" fats and oils? |
| What is meant by the term "essential"? essential fatty acids/ What are the two essential fatty acids? Where can we get them in our diet? |
| How are lipids different that the other classes of macromolecules that we have discussed? |
| What are the three types of Membrane Lipids? How many fatty acids do they contain? |
| What are phospholipids composed of? which part of the molecule is hydrophilic? hydrophobic? What is the difference between a phospholipid and a sphingophospholipid? What is the difference between a phospholipid and a sphingoglycolipid? Be able to recognize these structures |
| what is the general structure of cholesterol? What is its function in the cell membrane? |
| How do the three types of membrane lipids come together to form the plasma membrane? How are the lipids arranged? What other macromolecules are part of the membrane? |
| What is an emulsifier? What abut the structure of bile acids allow them to act as an emulsifier? Where are bile acids made and stored? |
| Messenger Lipids: Steroid hormones/eicosanoids |
| What are examples of steroid hormones? What are they derived from? |
| What is the difference between how steroids and eicosanoids work? |
| What are examples of eicosanoids? |
| How do drugs such as aspirin/ibuprofen/advair work? |
| What are are examples of Waxes? |
| What are waxes composed of? |
| Review summary table at the end of the chapter |
In book, questions you should be comfortable with:
New edition:
p. 292 ex 8.1
p. 307 ex 8.4 a, c (in yellow box)
back of chapter questions
1,5, 6, 9-14, 25, 26, 39-44, 45a, 64-66, 69-72, 77, 79, 85-90, 92, 99, 107, 110ac, 121, 122, 123, 127-131, 134-136, 138-139, 141, 142
old edition:
p 565 ex 19.1
p 578 ex 19.2 a, c (in yellow box)
back of chapter questions:19.1, 19.5, 19.6, 19.9, 19.10, 19.11, 19.12, 19.13,
19.14, 19.17, 19.23, 19.37, 19.39, 19.41, 19.61-64, 19.67-70, 19.76, 19.77,
19.85, 19.87, 19.101, 19.103-104, 19.114, 19.115, 19.116, 19.118, 19.119
Proteins
| What are the monomers that make up proteins? |
| What are the parts of amino acids? |
| Be able to recognize and draw the general structure of an amino acid. |
| Be able to draw and identify the properties of (is it hydrophoboc? hydrophillic? acidic? basic?) the following amino acids: Alanine, Leucine, Glycine, Cysteine, Tyrosine, Glutamic acid, Lysine |
| How many different amino acids are there? |
| What elements make up proteins? |
| What is an enantiomer/stereoisomer? What amino acid stereoisomer is found in humans? |
| Ionization of an amino acid can occur at the amino group, the carboxyl group or both, depending on the pH |
| Review how amino acids will ionize (which groups are charged?) at low pH, high pH, physiological pH. |
| What is meant by essential amino acids? |
| How are amino acids linked together to form polypeptides? |
| Review dehydration synthesis. What does it do? Are water molecules used or produced? |
| Review hydrolysis. What does it do? Are water molecules used or produced? |
| What is a peptide bond? |
| Be able to draw the formation of a peptide bond |
| Know the way to name small peptides |
| Know the difference between the primary structure of a protein and the higher order structures (secondary, tertiary and quaternary) |
| Secondary -Due to H bonding between peptide bonds -Alpha helix, Beta pleated sheet (depends on R groups) |
| Tertiary -Due to bonding (hydrogen, electrostatic, disulfide, hydrophobic) between R groups |
| Quaternary -Due to bonding (hydrogen, electrostatic, disulfide, hydrophobic) between R groups -Involves more than one polypeptide chain |
| Be able to recognize which level of structure in a drawing |
| What are conjugated proteins? Be familiar with the sub-groups of conjugated proteins |
| What is denaturation? What can cause denaturation? |
| What are some important functions for proteins in our cells? Be able to either list or match functions with examples discussed in class. |
| What is the difference between fibrous and globular proteins? What are some examples of each? |
| What is denaturation? What types of structure is disrupted? |
| What are examples of denaturing agents and how do they work? |
|
New edition:
p. 340 ex 9.1
p. 345 ex 9.3
p. 346 ex 9.4
p. 356 ex 9.5
back of chapter questions
1, 2, 7, 11, 21, 22, 27acd, 30, 39-52, 55, 56, 63-69, 71, 75-86, 89-98, 105-108
In book, questions you should be comfortable with:
p 609 example 20.1
p 614 example 20.3
questions at the end of the chapter (I will just type in 11, rather than 20.11 for example)
4, 7, 8, 23 a, c, d, 26, 35, 37, 40, 47, 63, 64, 65, 69, 71, 75, 76, 77, 81, 89,