This exam covers introductory material, and the structure and chemical and physical properties of :  carbohydrates, lipids, amino acids/peptides.  The following objectives are not to be considered all-inclusive, but they should give you a very good guide through the material.
Chapter 1
A.  Definition of Biochemistry, elements and molecules of Biochemistry
    1.  Be able to list the major elements involved and some of the minor ones
    2.  Be able to list the classes of molecules and give an indication of the number and variety per cell
    3.  Be able to indicate the building block and macromolecule form of important substances
B.  Cell Structure
    1.  Be able to indicate the difference between prokaryote and eukaryote
    2.  Be able to list organelles present in different cell types
    3.  Be able to identify organelles and list some of their function
C.  Water
    1.  Be able to indicate the intermolecular forces that act between molecules
    2.  Be able to indicate the polarity of bonds
    3.  List some properties of water and show their importance to the existence of life
D.  pH and Buffers
    1.  Be able to write and use the Henderson Hasselbach equation
    2.  Be able to pick out a buffer for use in an experimental system
Chapter 5
A.  Monosaccharides
    1.  Be able to define carbohydrate and determine whether a molecule is a carbohydrate
    2.  Be able to define and use stereochemical terms:  D vs. L, anomer, epimer, enantiomer, diastereomer
    3.  Be able to tell the difference between things such as:  hemiacetal vs hemiketal; hemiacetal vs acetal; pentose vs hexose; triose vs pentose; etc
    4.  Be able to draw the structure of glucose, fructose, mannose, galactose, and ribose
    5.  Be able to draw the structure of lactones, deoxysugars, uronic acids and amino sugars
B.  Oligosaccharides
    1.  Be able to identify glycosidic linkages: O- vs N-; a vs ß; 1->2 vs 1->6 etc.
    2.  Be able to draw the structure of sucrose, lactose (maltose and isomaltose for polysaccharides)
    3.  Be able to discuss the importance of oligosaccharides to recognition
C.  Polysaccharides
    1.  Know the structures of cellulose, chitin, starch and glycogen
    2.  Be able to compare and contrast the above structures with respect to type of linkage, etc
    3.  Given a description of the structure of a heteropolysaccharide, be able to draw its structure
    4.  Be able to tell whether or not a carbohydrate is reducing or not
Chapter 6
A.  Lipids are defined by solubility
    1.  Be able to tell if a molecule is nonpolar
    2.  Be able to discusss the classes of lipids
B.  Fatty acids
    1.  Be able to draw the structure of palmitic, stearic, oleic and palmitoleic acids
    2.  Know the essential fatty acids:  linoleic, linolenic and arachidonic acids (be able to use the nomenclature for omega or delta desaturated carbons)
    3.  Know that fatty acids can form esters
C.  Acyl esters
    1.  Be able to draw the structure of a triacylglycerol, PE, PC, spingosine and ceramide
    2.  Tell why lipids are a better store of energy than carbohydrate
D.  Closed chain lipids
    1.  Be able to draw the structure of cholesterol
    2.  Know that cholesterol is essential to life as a precursor of steroid hormones
E.  Lipid Derivatives
    1.  Be able to identify the common feature of PG, TX, and LT's
    2.  Be able to recognize the fat soluble vitamins
    3.  Be able to draw isoprene
F.  Membranes
    1.  Be able to describe a membrane according to the fluid mosaic model of Singer and Nicholson
    2.  Be able to compare the means of getting molecules across a membrane
    3.  Be able to describe the assymetry of membranes and the changes that may occur
Chapter 2
A.  Structure of the amino acids
    1.  Be able to draw the structure of all 20 standard amino acids
    2.  Be able to classify an amino acid, based on its structure or titration curve
B.  Amino acid chemistry
    1.  Given the structure, be able to describe general properties of amino acids
    2.  Be able to list and describe the importance of some amino acid derivatives
    3.  Be able to pick out a peptide bond
    4.  Be able to sketch the titration curve of an amino acid given its identity or vice versa
C. Peptides and peptide chemistry
    1.  Be able to identify the amino and carboxy termini of a peptide, as well as name
    2.  List and discuss the importance of a few peptides
    3.  Be able to determine the charge on a peptide at a given pH (physiological pH)
 
 
Name: ___________________________
Chemistry 360, Exam 1
February 10, 1997
General Instructions:  Read each question carefully. Show your setup for all calculation problems so I can give partial credit if necessary. Include units of measurement on all answers. If you need a calculator, pencil, eraser, more paper, etc., ask.

Part A. Definitions (1 point each)
1. Biochemistry-
2. Catabolism-
3. Monosaccharide-
4. Buffer-
5. Carbohydrate-
6. Amino acid-
7. Macromolecule-
8. Metabolism-
9. Triglyceride-
10. Zwitterion-
11. Glycosidic bond-
12. Lipid-

Part B.
1. List any four special considerations of biochemical systems. (4 points)

2. What would the pH of a solution be if 3.0 mL of 4.2 M H2SO4 were added to 47.0 mL of water? (4 points)

3. Draw (it does not have to be a work of art) an animal cell and identify the organelles. (5 points)

4. List which, if any, organelles would you add/remove if the cell were a bacterial cell? (2 points)

5. List which, if any, organelles would you add/remove if the cell were a plant cell? (2 points)

6. From the buffers in the accompanying table, choose a buffer you could use if you wanted to incubate liver cells at pH 7.4? (2 points)

7. From the buffers in the accompanying table, choose a buffer you could use if you wanted to make an artificial system to study protein degradation at pH 4.3? (2 points)

8. Suppose you make a buffer system by dissolving 58.0 g of Na2HPO4 and 63.0 g NaH2PO4 in 58 mL of water. You add 2.0 mL of 4.2 M HCl. What would the pH be? (2 points) (A table was provided for the exam.  The appropriate pKa' is 7.21.)

9. Convert the following monosaccharide from the given Fischer projection to the corresponding Haworth projection. (6 points)

10. Based on the products given below, what was the disaccharide used as a reactant? The reactions involved methylation and acid hydrolysis. (6 points)
 
11. Draw the structure of N-Acetyl-ß-D-Glucosamine (GlcNAc) and of a-D-Deoxyribose. (2 points)

12. Draw the structure of the alpha form of maltose. (3 points)

13. Draw a phospholipid composed of stearic acid and oleic acid. (4 points)

14. In what pH range(s) would arginine make a good buffer? (3 points) (Table of pKa' values provided with the exam.)

15. Draw the structure of glycylthreonine. (5 points)

16. Compare and contrast monosaccharides, amino acids and lipids. (6 points)

17. The molecule ___ listed below is vitamin A. (2 points)

18. The molecule ___ listed below is vitamin D.  (2 points)

19. The molecule ___ listed below is vitamin E.  (2 points)

20. The molecule ___ listed below is vitamin K.  (2 points)

21. The best answer to the following question is ___.  (2 points)
        The fluid mosaic model:
            A. Was proposed by Singer.
            B. States that phospholipids are the same in both leaflets.
            C. States that phospholipids flip-flop between leaflets.
            D. States that proteins are held in fixed location in the membrane.
            E. B and D are correct.
            F. A and B are correct.
            G. A and C are correct.
            H. A and D are correct.

22. For the following graphs, identify which amino acids or group of amino acids would most likely display the titration curve seen.  (3 points)
        [graphs similar to Fig 2.5 of your textbook]
23. Indicate the identity of the following molecules.  (3 points)

24. Draw a nonpolar amino acid, an amino acid containing sulfur, an amino acid with an alcohol group, an acidic amino acid and a basic amino acid.  (10 points)