So what happens to your lunch?

Transcription

1 So what happens to your lunch? We are going to frame this section based on your lunch. You can find a million diet advice sources. Here s a good common sense one. /simple-rules-for-healthyeating.html?emc=eta1&_r=0&abt=0002&ab g=0 I would add one thing Watch the sugar!

2 4 *3* 2 Describe how the structures of carbohydrates, lipids, and proteins dictates their functions in living organisms. Describe the important structural characteristics of monosaccharides, disaccharides and polysaccharides and explain the functions of carbohydrates in living things. Describe the structures of fatty acids, triglycerides, phospholipids, and steroids. Explain the functions of lipids in living organisms. Describe the structures of amino acids and proteins and identify the peptide bond. Describe the primary, secondary, tertiary, and quaternary structures of proteins. Identify common macromolecules based on their names and structures. Interpret formula representations of molecules and compounds in terms of composition and structure Describe how atoms s electronegativity determines whether they form nonpolar covalent, polar covalent, or ionic bonds. Discuss the special properties of water that contribute to Earth s suitability as an environment for life. Identify/recognize the monomers for carbohydrates and proteins and identify/recognize various lipids

3 Contain C Organic Molecules Can form 4 strong covalent bonds Ergo can form many complex, stable molecules Chemistry of life is complex, and requires complex molecules However, several kinds of molecules contain carbon but are not organic. CO 2, for example All organics are naturally produced by processes in living cells. The greater % of any organism consists of 4 elements: carbon, oxygen, hydrogen and nitrogen.

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5 Carbohydrates Structure sugars The Four Main Types of Organic Molecules Consist of C, H, O General formula = (CH 2 0) n Often end in -ose 1.) Monosaccharides- simple sugars one ring; most are C 6 H 12 O 6 Isomers: same number and type of atoms, different structure» Glucose- store and release energy, mainly from C-H bonds; main transport sugar in vertebrates» Fructose» Galactose

6 The straight chains form rings in solution.

7 Monosaccharide isomers The difference between glucose and galactose is simply in the way two things (H and OH) are attached to one of the carbons in the ring.

8 Making and Breaking Organics All large organic polymers are made by joining smaller molecules called monomers in a chemical process called dehydration synthesis. They are broken back down by hydrolysis.

9 Double sugars 2.)Disaccharides :eg sucrose, lactose, maltose 2 mono s bonded by dehydration synthesis Hydrolysis breaks them back into mono s Sucrose = glucose bonded to fructose» It is the main transport sugar in plants

10 Complex Carbohydrates Complex Carbs Polysaccharides-most are glucose polymers which form chains and branches Animal starch - glycogen Store energy in liver and muscles Plant starch- amylose Cellulose- structural function Cell walls Chitin-arthropod exoskeleton, fungus cell walls

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12 Lipids Lipids-functions include energy storage, forming structural parts, insulation, cushioning body organs, and being hormones Store 2 X as much energy/gram as carbs Insoluble in H 2 O Structure of most common lipids: Glycerol and fatty acids- Triglyceride (main type of lipid): 3 fatty acids and gycerol Fats and oils- Fats:Saturated- no double bonds between carbons, most H possible, animal products, solid at room temp. Oils: Unsaturated- double bonds, liquid (oils), plant products Lipid with a structural function example: Phospholipids in ALL cell membranes (NOT cell walls) Omega 3 oils are unsaturated and very healthy Hydrogenated trans fatty acids are bad Waxes

13 Introduction Lipids are an exception among macromolecules because they do not form polymers. The unifying feature of lipids is that they all have little or no affinity for water. This is because their structures are dominated by nonpolar covalent bonds. Lipids are highly diverse in form and function. Copyright 2002 Pearson Education, Inc., publishing as Benjamin Cummings

14 1. Fats store large amounts of energy Although fats are not strictly polymers, they are large molecules assembled from smaller molecules by dehydration reactions. A fat is constructed from two kinds of smaller molecules, glycerol and fatty acids. You should be able to recognize a sketch of a fatty acid and a glycerol. USEABLE energy is in C-H bonds, and lipids have LOTS of them, therefore store more energy per gram than carbs. Copyright 2002 Pearson Education, Inc., publishing as Benjamin Cummings

15 Glycerol consists of a three carbon skeleton with a hydroxyl group attached to each. A fatty acid consists of a carboxyl group attached to a long carbon skeleton, often 16 to 18 carbons long. Fig. 5.10a Copyright 2002 Pearson Education, Inc., publishing as Benjamin Cummings

16 The many nonpolar C-H bonds in the long hydrocarbon skeleton make fats hydrophobic. In a fat, three fatty acids are joined to glycerol creating a triglyceride. Fig. 5.10b Copyright 2002 Pearson Education, Inc., publishing as Benjamin Cummings

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18 Saturated vs. Unsaturated Fats

19 Lipid hormones made from cholesterol

20 Cholesterol is a sterol. Not a glyceride type, but a lipid still.

21 Cholesterol is needed for: Your cells use it to make the sterol hormones testosterone and estrogen as well as vitamin D (with sunshine s help in your skin cells). Cholesterol is in all animal cell membranes, but not plant or any other cell membranes, which is why plants have no cholesterol. Watch (3 min.)

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23 Proteins - Amino Acid Polymers

24 Peptide bond formation Amino acids are joined by a type of covalent bond called a peptide bond during dehydration synthesis. Bonding is always between the carboxyl group of one and the amine group of the other.

25 Proteins show great variety There are 20 different kinds of amino acids An infinite number of different proteins is possible by combining different amino acids in different sequences. In actuality, we find several thousand kinds of proteins in living things.

26 Protein Functions Structural proteins- eg. Keratin, collagen, silk Hormones: Insulin, Human Growth Hormone Enzymes- catalysts; ususally have an -ase ending. Sucrase. Transport proteins: in cell membrane and in circulatory systems. Hemoglobin, for example. Defense function: Antibodies - made by white blood cells in the immune system Denaturation - when bonds break, often by heat, the protein loses its natural shape, and therefore its function

27 Primary Structure The order of amino acids determines what the shape of every protein will ultimately be. Identical chains will always fold up the same way.

28 Even small changes in primary structure can be deadly

29 Secondary structure Linus Pauling won a Nobel Prize for discovering the alpha helical shape of many proteins. 2 0 structure is caused by hydrogen bonding between amino acids in the chain, producing regular, repeated patterns.

30 These irregular foldings are due to many different types of bonds between R groups. The H bonds which determine secondary structure are not between R groups. Tertiary Structure

31 Quaternary structure: multiple chains combine to make 1 protein

32 Two overall shapes of proteins When a protein has taken its final shape, it will be classified as one of two possible: Fibrous (string-like): Collagen, silk Globular (roundish): Hemoglobin, insulin, all enzymes Let s look at some animations Secondary tertiary quaternary

33 What if we combine things??? Glycolated proteins that are part of LDL s are now being recognized as really bad guys. These are really sticky and don t get taken into cells very easily. Sugar and carbs with a high glycemic index drive up blood sugar and make these more likely to form. Carbs are now becoming the bad guys that fats used to be.

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35 Which of the following is not normally a function of proteins in healthy cells? A. functioning as catalysts B. long-term energy storage C. a component of cell membranes D. Transport of particles

36 Athletes are often concerned with the question of how much protein they need in their diets because of the requirement of growing muscles for protein. Just as muscles need the basic building block of protein, protein itself has basic building blocks. Which of the following are the basic building blocks of protein? a. Nitrates b.amino acids c. Monosaccharides d.nucleotides

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40 Based on the students results, at what ph does catalase work best: 1,4,7, or 10?