Case uitwerking
Case 1-13 (all cases)
- Instelling
- Maastricht University (UM)
All cases ready to use! They are enhanced after post-discussion, so they contain just the information you need to know for your exam. Good luck!
[Meer zien]Voorbeeld 4 van de 64 pagina's
Voorbeeld 4 van de 64 pagina's
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Voorbeeld van de inhoud
Case 1: What’s in your favorite snack?What are the different types of fat and sugar?
Fats:
Come in triglycerides: 1 glycerol-molecule and 3 fatty acids
o Fatty acids consist of a long chain of C-molecules (between 16-20)
o Saturated: only single bonds between C-molecules
o Unsaturated: at least one double bond between C-molecules
Monounsaturated: one double bond between C-molecules
Polyunsaturated: multiple double bonds between C-molecules
Omega-3 fatty acids
Omega-6 fatty acids
o Trans fats: unsaturated fats that are synthesized to be solid by room
temperature
Phospholipids: type of fat with a hydrophile top and a hydrophobic tail
Steroids: type of fat used as hormones
Sugars:
Monosaccharides: most simple form of sugar and the building blocks for all
carbohydrates
o Aldoses: aldehyde group
D-glyceraldehyde: most simple monosaccharide (aldose)
D-glucose: most common and import monosaccharide
o Ketoses: keto group
Dihydroxyacetone: most simple monosaccharide (ketose)
Disaccharides: type of sugar which consists of 2 monosaccharides
o Maltose
o Cellobiose
Oligosaccharides: type of sugar which consists of a few monosaccharides
o Trisaccharides, tetrasaccharides, etc.
Polysaccharides: type of sugar which consists of many monosaccharides
o Amylose
o Cellulose
o Glycogen
How can we categorize different types of fat and sugar?
Fats:
Triglycerides
o Saturated fats
o Unsaturated fats
o Trans fats
Lipids
o Phospholipids
o Steroids
,Sugars:
Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
Categorized by health
Fats:
Healthy: unsaturated fats (oils)
o Essential, without those fats your body can’t function properly
o Omega-3 fatty acids
Help prevent and treat heart disease and stroke
Increase HDL-cholesterol
Lowers triglycerides
o Omega-6 fatty acids
Protect against heart diseases
Unhealthy: saturated and trans fats (solid fats)
o Saturated fats:
Build up both HDL-cholesterol (good) LDL-cholesterol (bad) in your
arteries which increases the risk of heart diseases and stroke
o Trans fats:
Build up LDL-cholesterol and reduce the amount of HDL-cholesterol
Create inflammation, which is linked to heart diseases and stroke
Contribute to insulin resistance, which increases the risk of developing
type 2 diabetes
What are the different structures of fat and sugar?
Fats:
Triglycerides
Saturated fats
, Unsaturated fats
Trans fats
Phospholipids
Steroids
, Sugars:
Monosaccharides
Disaccharides
Polysaccharides
What is the function of fat and sugar in the body?
Fats:
Triglycerides are especially used for energy (ATP), it can be broken down directly
after consumed or it can be stored inside cells in blobs called lipid droplets
Phospholipids are used as structural components of the cell membrane or as
hormones
Sugars:
Sugar can be broken down to use its energy
It can be assimilated into fats or proteins to build up muscles or to store inside lipid
droplets
o Also building blocks for hormones and cell membranes
Sugar is an important building block of DNA, so it is used to copy DNA during mitosis,
or to form RNA (ribose sugar)
How is sugar broken down / what are the main products used by the body?
Sugar (glucose) is broken down in several steps. 1 molecule of sugar needs 6
molecules of O2 to form 6 molecules of CO2 and 6 molecules of H2O. During this
chemical reaction (in several steps) ATP is released (glycolysis)
o Central acid cycle within glycolysis
o Some of the ATP is used during the dissimilation of glucose
Disaccharides or polysaccharides are broken down to monosaccharides before they
are dissimilated into H2O and CO2
Glucose is the only sugar which can go to the brain
Fat broken down
Hydrolysed by enzyme called lipase and then have to be emulsified so they create a
bigger surface, so it can be broken down faster
Breaking down fats makes them much smaller so it can be absorbed more easily
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