In this document, you will get all cases worked out. They are extended and contain all information you should know for the exam. The cases in this document are also post-discussed and supplemented where needed. The document contains of 82 pages with an index for the clear overview.
Case 1: What’s in your favorite snack 2
Case 2: The most beautiful experiment in biology 9
Case 3: Lost in translation 16
Case 4: Too much or too little 22
Case 5: The cells inside 29
Case 6: Where do the proteins end up? 36
Case 7: A tale from long ago 43
Case 8: Ossobucco 53
Case 9: What language do cells speak? 61
Case 10: Mutations 70
Case 11: Blast 77
Case 12: Listen to what Mendel has to say 79
Pagina 1 van 82
,Case 1: What’s in your favorite snack?
1. What is the difference in structure between saturated and unsaturated fats?
2. Why do we need fats and sugars?
3. What are the differences between carbohydrates and sugars?
4. Which sugars are healthy and which are unhealthy?
5. Which fats are healthy and which are unhealthy?
6. How are fats digested?
7. How are sugars digested?
8. What are essential fatty acids types + waarvoor gebruikt?
9. What are the differences between refined, synthetic and natural sugars?
1. What is the difference in structure between saturated and unsaturated fats?
Lipides consist of fatty acids, this are molecules with a
long fat tail and a acid head group. A fat tail is a apolar
alphatic carbon tail. You have got saturated and
unsaturated fatty acids. Saturated acids have no double
bonds and are a linear chain. Unsaturated acids do have
at least 1 double bond (mostly cis) which causes a kink
in the chain. This kink can cause a lower melting
temperature. The longer a carbon chain is, the higher
the melting temperature will be. Saturated fats increase
the level of LDL, but they are also essential for the body.
Summary:
1. Unsaturated
1. Monosaturated —> one double bond
2. Polysaturated —> more than one double bond
3. —> Hard to break up
4. Cis-double bond lowers melting temperature
2. Saturated
1. No double bond
2. Why do we need fats and sugars?
Fats:
• Help absorb vitamin
• Store energy
• Maintain body temperature
Pagina 2 van 82
, • Essential fatty acids
• Protect vital organs
• Cell membrane
• Myelin
• Helps growth and development of tissue and organs
Sugars:
• Quick energy delivery
• Excess sugar —> stored energy
• Certain organs only work with sugar
• Cellulose —> composed of glucose
Sugars give the energy much quicker than fats. Some organs need these sugars to function.
3. What is the difference between sugar and carbohydrate?
Carbohydrates are macronutrients. They consist of one or more "building blocks", the saccharides.
During the digestion, all digestible carbohydrates are broken down into monosaccharides. A
saccharide has a ring structure and is made of carbon (C), oxygen (O) and hydrogen (H).
Monosaccharides are made of only one saccharides, for example: glucose, fructose and galactose.
Disaccharides consist of two saccharides, linked by a bond. Examples are sucrose (glucose +
fructose), lactose (galactose + glucose) and maltose (glucose + glucose). Mono- and disaccharides
are also called sugars.
Besides monosaccharides and disaccharides there are also oligosaccharides and polysaccharides.
Oligosaccharides consist of 3 to 9 saccharides and polysaccharides consist of 10 or more
saccharides.
Sugars —> monosaccharides and disaccharides
Carbohydrates —> monosaccharides, disaccharides, oligosaccharides and polysaccharides.
4. Which fats are healthy and unhealthy?
Trans is unhealthy, because it looks like saturated fats.
Cis is healthier, because it has a turn in its structure.
5. Which sugars are healthy and unhealthy?
Pagina 3 van 82
, The difference between natural sugar and synthetic is; how each one delivers glucose and fructose.
Fruits have a lot of nutrients, fiber vitamins and antioxidants. Table sugar doesn’t.
This full package allows your body to slow down the adsorption of fructose
The structure of glucose:
In the Fisher projection model, there are two ways to draw this glucose:
—> D-glucose occurs naturally, while L-glucose should be
synthesized in a lab.
This is how saccharides are linked:
6. How are fats digested?
1. In the mouth and stomach
◦ The process of digestion starts in the mouth, although fat does not get broken down
at this point. Mechanical digestion occurs as your teeth grind food and break it apart
into smaller pieces. Chemical digestion takes place as lingual lipase, an enzyme in
your saliva, begins to emulsify fat and saliva moistens the food to make it easier to
swallow.
2. In the small intestine
Pagina 4 van 82
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