Chapter. Proteins: Amino Acids and Peptides. Images shutterstock.com
|
|
- Alan Lyons
- 5 years ago
- Views:
Transcription
1
2 11 Chapter Proteins: Amino Acids and Peptides Images shutterstock.com
3 Objectives Identify amino acid classifications based on nutritional use and chemical properties of the side chains. Describe the primary, secondary, and tertiary structures of proteins. List at least six factors that denature proteins.
4 Objectives State the functions of protein in food production. Apply basic principles of the chemistry of protein to cooking eggs, milk, and meat products. Compare the nutritional functions of proteins with the functions of carbohydrates and fats.
5 The Structure of Protein Protein is composed of carbon, hydrogen, oxygen, nitrogen, and usually sulfur may also contain iron, copper, phosphorus, or zinc Made up of subunits that are organic acids called amino acids found in the human body, animals, plants, and single-celled organisms
6 The Structure of Protein Amino acids have 3 basic parts a side chain of carbon and hydrogen atoms a carboxyl group (-COOH) an amine group (-NH2) of one nitrogen atom and 2 hydrogen atoms Goodheart-Willcox Publisher
7 The Structure of Protein The carboxyl group acts as an acid and the amine group as a base When 2 amino acids combine, a peptide bond is formed and water is released Goodheart-Willcox Publisher
8 The Structure of Protein A polypeptide is a chain of amino acids bound together by peptide bonds Most proteins have a chain from 100 to 500 amino acids Amino acids are classified by their nutritional use the chemical nature of their side chains
9 The Structure of Protein Classification by nutritional use Out of the 20 amino acids needed by the body for growth and body functions, many are dispensable (nonessential) amino acids that are made by the body Indispensable (essential) amino acids are the 9 amino acids that are not made by the body and must be supplied by the diet
10 The Structure of Protein Classification by nutritional use Certain conditions prevent the body from producing enough dispensable amino acids and they have to be obtained from the diet They become known as conditionally indispensable (conditionally essential) amino acids
11 The Structure of Protein Goodheart-Willcox Publisher
12 The Structure of Protein Classification by nutritional use Eggs, milk, fish, poultry, and meats are called complete proteins because they contain all the indispensable amino acids Incomplete proteins from grains and vegetables are short one or more of the essential amino acids Combining incomplete proteins, such as red beans and rice, can form a complete source
13 The Structure of Protein Classification by side chains The shape and function of protein depend on the polarity of the side chains Side chains can be nonpolar, uncharged polar, positively charged, or negatively charged Nonpolar side chains are less soluble in water and are attracted to other nonpolar compounds, such as lipids and cholesterol
14 The Structure of Protein Classification by side chains Amino acids with neutral polar side chains will form hydrogen bonds and are attracted to other polar molecules, such as water Positively and negatively charged side chains enable some proteins to act as buffers
15 Protein Structures Proteins are complex molecules because of the number of amino acids order in which they combine interaction of the side chains Primary structure is the order the amino acids occur in the chain results from the chain of peptide bonds
16 Protein Structures Secondary structure refers to the shape of sections of the amino acid A helix is a repeating coil A random coil is tangled and twisted A pleated sheet is like a paper fan Tertiary structure refers to the 3-dimensional structure of an entire amino acid chain
17 Protein Structures Tertiary Structure Globular proteins do not form networks Fibrous proteins are usually made from helix-shaped strands, are strong and elastic, and form networks Goodheart-Willcox Publisher
18 Molecular Interactions of Proteins A hydrogen bond can form between the hydrogen atom of one side chain and the hydroxyl group of another Hydrogen bond formation is basic to the stability of secondary and tertiary structures and makes some proteins water soluble Disulfide cross-links are covalent bonds between 2 protein molecules at side chains containing sulfur
19 Molecular Interactions of Proteins The more disulfide bonds there are, the more stable the molecule is Hydrophobic, or water repelling, interactions occur between side chains that are nonpolar Hydrophobic proteins include caseins in milk that form cheese curds whey, a by-product of cheese production
20 Color Changes of Protein Pigments Myoglobin is the iron-building protein pigment in muscle that provides color is bright red when oxygen molecule is attached is purplish if oxygen molecule is not attached is brown after prolonged exposure to oxygen Oxidation and reduction is the reversible process of adding and removing oxygen
21 Color Changes of Protein Pigments Nitrites are added during the curing process to preserve meats Cured meats such as ham and bacon are very stable have pink-red color Bochkarev Photography/Shutterstock.com
22 Denaturation of Proteins Any change in the shape of a protein molecule without breaking the peptide bonds is called denaturation a loosening or unfolding of the tertiary and sometimes secondary structure is sometimes reversible involves only hydrogen bonds Breaking disulfide cross-links, however, is not reversible
23 Denaturation of Proteins Coagulation is a permanent denaturation results when liquid or semi-liquid proteins form solid or semisoft clots The coagulation of a protein changes its physical characteristics alters the ability to bind with water interferes with biological interactions of enzymes
24 Denaturation of Proteins Some denatured proteins like beaten egg whites can return to their original state Coagulated proteins such as cooked eggs hold their new shape. kubais/shutterstock.com Nattika/Shutterstock.com
25 Physical Methods of Denaturing Protein Temperature changes Heat speeds up denaturation Colder temperatures may cause curdling Mechanical actions Beating, rolling, and kneading disrupt protein structures Gluten strengthens during kneading Sound waves and irradiation Prolonged exposure at high levels is needed
26 Chemical Methods of Denaturing Protein Change in ph Exposure to acids or alkalis can cause proteins to unfold Sour cream, buttermilk, and yogurt are the result of acids denaturing milk proteins Exposure to mineral salts or metals Sodium and potassium salts and various metals denature proteins
27 Functions of Protein in Food To determine how effectively proteins will work in a food product, food scientists analyze a protein s degree of water absorption solubility viscosity stability in acids and alkalis
28 Functions of Protein in Food 1. Proteins form gels A protein gel is a mixture of fluids locked in a tangled 3-dimensional mesh of denatured and coagulated protein Gels have 2 parts the 3-dimensional molecular structure and liquid that is attracted to the protein Protein gel has a narrow melting and solidifying temperature range
29 Functions of Protein in Food Acids soften gelatin, which may develop syneresis if stored or cooked too long Gel stability increases with mineral salts, hard water, more gelatin, and slow cooling rates decreases with acids, sugar, food pieces, and rapid cooling A protein gel is formed from muscle tissue when salt is added to destabilize proteins
30 Functions of Protein in Food 2. Proteins can change texture Most globular proteins can be spun into fibers under the right conditions Texturizing is used with soy protein to create meat substitutes by denaturation or heat-coagulation under pressure to produce processed cheeses
31 Functions of Protein in Food 3. Proteins emulsify Denatured protein can act as an emulsifier since the polar side chain attracts water-based liquid and a nonpolar side chain attracts oil Pressure used in homogenization of milk enables casein to act as an emulsifier Protein s ability to form an emulsion makes extraction of oils from seeds more difficult
32 Functions of Protein in Food 4. Proteins form foams A gas is suspended in liquid or a semi-solid Foams are formed by bubbling gas through a mixture, beating or whipping, and depressurization Meringue, foam cakes, marshmallows, souffles, and bread are examples The albumin in egg whites and milk is a good foaming agent
33 Functions of Protein in Food 5. Proteins develop gluten Gluten is a strongly cohesive and elastic protein formed when a high-protein flour is combined with moisture and stirred or kneaded Strength results from the disulfide cross-links formed during kneading Trapped gases expand when heated, and the gluten structure coagulates when baked
34 Cooking High-Protein Foods High temperatures and prolonged cooking damage high-protein foods, which include eggs milk products meat, poultry, and fish Protein molecules shrink and squeeze out water, resulting in a dry, rubbery, tough product
35 Storing and Cooking Eggs Eggs deteriorate when carbon dioxide is lost through the shell or water moves into the egg yolk Egg producers spray eggs to reduce loss of carbon dioxide and moisture Cooking eggs at low temperatures and short cooking times allow the egg white to coagulate, yet remain soft and tender
36 Principles of Cooking Milk Curdling in sauces and soups can be prevented by combining the acid with starch before adding milk Scorching of puddings and sauces can be prevented by using constant stirring, double boilers, and lower temperatures
37 Principles of Cooking Meat Most meat contains muscle fibers, connective tissue, and myoglobin Goal is to soften collagen in connective tissue while making muscle tissue more tender Moist heat methods work best on meat with much connective tissue Dry heat methods are ideal for meats with little connective tissue
38 The Maillard Reaction Amino acids in grains and meats at high temperatures have a chemical reaction that causes changes in food color and flavor One step in the 3-phase reaction is oxidation or dehydrogenation of an alcohol to form an aldehyde The Maillard reaction causes food to brown when cooked
39 Nutritional Contribution of Proteins Support growth and repair Provide nitrogen and amino acids for growth and repair of muscle fibers, connective tissue, cell walls, and red and white blood cells Fight disease Antibodies are proteins designed to attack foreign substances
40 Nutritional Contribution of Proteins Maintain fluid and mineral balance Protein in cell walls control movement of fluids and minerals in and out of cells to help nerves, the brain, and muscles function properly Maintain ph balance Proteins in the blood are buffers that pick up or release acids and bases
41 Nutritional Contribution of Proteins Control bodily functions Proteins are a part of hormones that maintain body functions and enzymes that are necessary for chemical reactions in the body Provide energy The body changes amino acids into an energy source when extra protein is consumed The breakdown of excess protein produces ammonia and ketones, straining the kidneys
42 Nutritional Contribution of Proteins Food scientists are developing affordable proteins to meet future demands worldwide by developing grains such as triticale and amaranth using biotechnology Health concerns Food sensitivities and allergies require accurate food labeling
43 Recap Food scientists are finding ways to meet future worldwide protein needs Protein molecules are made of subunits called amino acids consisting of a side chain of carbon and hydrogen atoms, a carboxyl group, and an amine group Protein structures include primary, secondary, and tertiary
44 Recap Proteins are denatured by changing temperature beating, rolling, and kneading sound waves and irradiation at high levels changing ph Protein serves many functions in food production, including to form gels, texturize, emulsify, form foams, and develop gluten
45 Recap High-protein foods must be carefully cooked to preserve moisture due to the rapid denaturation of protein when heated Nutritionally, protein functions to support growth and repair, fight disease, maintain fluid and mineral balance, maintain ph balance, control bodily functions, provide energy, and fight disease
Fats and oils. Three fatty acids combine with one glycerol to form a triglyceride Fat found in foods is made up of triglycerides Fat
Fats and oils Lipids is a general term for both fats and oils Fats are lipids that are solid at room temperature while oils are lipids that are liquid at room temperature Fats and oils are made up of carbon,
More informationProteins. Dr. Basima Sadiq Jaff. /3 rd class of pharmacy. PhD. Clinical Biochemistry
Proteins /3 rd class of pharmacy Dr. Basima Sadiq Jaff PhD. Clinical Biochemistry a Greek word that means of first importance. It is a very important class of food molecules that provide organisms not
More informationNutrients. The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning.
Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to Provide energy. Build and repair
More informationBIOLOGICAL MOLECULES. Although many inorganic compounds are essential to life, the vast majority of substances in living things are organic compounds.
BIOLOGY 12 BIOLOGICAL MOLECULES NAME: Although many inorganic compounds are essential to life, the vast majority of substances in living things are organic compounds. ORGANIC MOLECULES: Organic molecules
More information1.3.1 Function of Food. Why do we need food?
1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,
More informationBIOCHEMISTRY. How Are Macromolecules Formed? Dehydration Synthesis or condensation reaction Polymers formed by combining monomers and removing water.
BIOCHEMISTRY Organic compounds Compounds that contain carbon are called organic. Inorganic compounds do not contain carbon. Carbon has 4 electrons in outer shell. Carbon can form covalent bonds with as
More informationFOOD CHOICES. Subject: Leaving Certificate Home Economics Teacher: Ms Tracy McDonagh Week: Week 1 Lesson: Food Choices & Protein
Subject: Leaving Certificate Home Economics Teacher: Ms Tracy McDonagh Week: Week 1 Lesson: Food Choices & Protein Learning Intentions: 1. Understand the course breakdown and the marking scheme 2. Investigate
More informationThe Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids.
The Structure and Function of Macromolecules: Carbohydrates, Lipids, Proteins & Nucleic Acids. Biological Compounds Carbohydrates Lipids Proteins Nucleic Acids Introduction Cells join smaller organic molecules
More informationLecture Notes 2: Protiens
Lecture Notes 2: Protiens BY/ARSHED ABD ALI SHIHAD Proteins and Amino Acids What Are Proteins? Large molecules Made up of chains of amino acids Are found in every cell in the body Are involved in most
More informationCarbohydrates, Lipids, Proteins, and Nucleic Acids
Carbohydrates, Lipids, Proteins, and Nucleic Acids Is it made of carbohydrates? Organic compounds composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio. A carbohydrate with 6 carbon atoms would have
More informationProtein. Growth Repair Maintenance of the Body Energy (in cases where fats and carboyhdrates are not available).
Protein Protein is a macro-nutrient. Our body is composed of millions of cells which are constantly being replaced and repaired. As the body grows new cells are added. Protein is required for: Growth Repair
More informationCereals and grains. Grain anatomy (APK) Simplified milling scheme for wheat 5/23/2012
Cereals and grains Grain anatomy (APK) Bran -- contains much of the fiber and minerals of the grain Germ -- the part of the grain that would become the new plant if the seed were planted. High in protein
More information6/15/2015. Biological Molecules. Outline. Organic Compounds. Organic Compounds - definition Functional Groups Biological Molecules. What is organic?
Biological Molecules Biology 105 Lecture 3 Reading: Chapter 2 (pages 29 39) Outline Organic Compounds - definition Functional Groups Biological Molecules Carbohydrates Lipids Amino Acids and Proteins Nucleotides
More informationMacromolecules. Note: If you have not taken Chemistry 11 (or if you ve forgotten some of it), read the Chemistry Review Notes on your own.
Macromolecules Note: If you have not taken Chemistry 11 (or if you ve forgotten some of it), read the Chemistry Review Notes on your own. Macromolecules are giant molecules made up of thousands or hundreds
More informationChapter 7-2 Hydrocarbons
Chapter 7-1 Carbon C atom - atomic # is 6; it has 6 protons and therefore 6 electrons - is in group 14; it has 4 valence electrons - atomic mass is 12; it has 6 neutrons - shares electrons when forming
More informationOBJECTIVE. that carbohydrates, fats, and proteins play in your body.
OBJECTIVE Describe the roles that carbohydrates, fats, and proteins play in your body. JOurnall How was your weekend? What did you do? Did you practice any of the lessons you have learned thus far? What
More informationMacromolecules Chapter 2.3
Macromolecules Chapter 2.3 E.Q. What are the 4 main macromolecues found in living things and what are their functions? Carbon-Based Molecules Why is carbon called the building block of life? Carbon atoms
More informationUnderstand how protein is formed by amino acids
Identify between fibrous and globular proteins Understand how protein is formed by amino acids Describe the structure of proteins using specific examples Functions of proteins Fibrous proteins Globular
More informationFood Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD
Food Science Cooking 2016 Food & Nutrition Conference Karin Allen, PhD What s Cooking? Cooking is the transfer of energy from a heat source to a food that alters its: Molecular structure Texture Flavor
More informationChapter. The Micronutrients: Vitamins and Minerals. Images shutterstock.com
Chapter 13 The Micronutrients: Vitamins and Minerals Images shutterstock.com Objectives Differentiate between fat-soluble vitamins and water-soluble vitamins. List functions and sources of major minerals
More informationBiochemistry Macromolecules and Enzymes. Unit 02
Biochemistry Macromolecules and Enzymes Unit 02 Organic Compounds Compounds that contain CARBON are called organic. What is Carbon? Carbon has 4 electrons in outer shell. Carbon can form covalent bonds
More informationMost life processes are a series of chemical reactions influenced by environmental and genetic factors.
Biochemistry II Most life processes are a series of chemical reactions influenced by environmental and genetic factors. Metabolism the sum of all biochemical processes 2 Metabolic Processes Anabolism-
More informationWhat are the molecules of life?
Molecules of Life What are the molecules of life? Organic Compounds Complex Carbohydrates Lipids Proteins Nucleic Acids Organic Compounds Carbon- hydrogen based molecules From Structure to Function Ø Carbon
More informationEssential Biology 3.2 Carbohydrates, Lipids, Proteins. 1. Define organic molecule.
1. Define organic molecule. An organic molecule is a molecule that contains carbon and is found in living things. There are many organic molecules in living things. The same (or very similar) molecules
More informationPractice Questions for Biochemistry Test A. 1 B. 2 C. 3 D. 4
Practice Questions for Biochemistry Test 1. The quaternary structure of a protein is determined by: A. interactions between distant amino acids of the same polypeptide. B.interactions between close amino
More informationThe building blocks of life.
The building blocks of life. All the functions of the cell are based on chemical reactions. the building blocks of organisms BIOMOLECULE MONOMER POLYMER carbohydrate monosaccharide polysaccharide lipid
More informationBiological Molecules. Carbohydrates, Proteins, Lipids, and Nucleic Acids
Biological Molecules Carbohydrates, Proteins, Lipids, and Nucleic Acids Organic Molecules Always contain Carbon (C) and Hydrogen (H) Carbon is missing four electrons Capable of forming 4 covalent bonds
More informationBiological Molecules Ch 2: Chemistry Comes to Life
Outline Biological Molecules Ch 2: Chemistry Comes to Life Biol 105 Lecture 3 Reading Chapter 2 (pages 31 39) Biological Molecules Carbohydrates Lipids Amino acids and Proteins Nucleotides and Nucleic
More informationThe Star of The Show (Ch. 3)
The Star of The Show (Ch. 3) Why study Carbon? All of life is built on carbon Cells ~72% 2 O ~25% carbon compounds carbohydrates lipids proteins nucleic acids ~3% salts Na, Cl, K Chemistry of Life Organic
More informationBiology: Life on Earth Chapter 3 Molecules of life
Biology: Life on Earth Chapter 3 Molecules of life Chapter 3 Outline 3.1 Why Is Carbon So Important in Biological Molecules? p. 38 3.2 How Are Organic Molecules Synthesized? p. 38 3.3 What Are Carbohydrates?
More informationThe building blocks of life.
The building blocks of life. The 4 Major Organic Biomolecules The large molecules (biomolecules OR polymers) are formed when smaller building blocks (monomers) bond covalently. via anabolism Small molecules
More informationBiomolecule: Carbohydrate
Biomolecule: Carbohydrate This biomolecule is composed of three basic elements (carbon, hydrogen, and oxygen) in a 1:2:1 ratio. The most basic carbohydrates are simple sugars, or monosaccharides. Simple
More informationWHY IS THIS IMPORTANT?
CHAPTER 2 FUNDAMENTAL CHEMISTRY FOR MICROBIOLOGY WHY IS THIS IMPORTANT? An understanding of chemistry is essential to understand cellular structure and function, which are paramount for your understanding
More informationOrganic Molecules: Proteins
Organic Molecules: Proteins Proteins Most structurally & functionally diverse group Function: involved in almost everything enzymes (pepsin, DNA polymerase) structure (keratin, collagen) carriers & transport
More information5.2 Lipids 5.21 Triglycerides 5.22 Phospholipids 5.23 Wax 5.24 Steroids. 5.3 Proteins 5.4 Nucleic Acids
BIOCHEMISTRY Class Notes Summary Table of Contents 1.0 Inorganic and Organic Compounds 2.0 Monomers and Polymers 3.0 Dehydration (Condensation) Synthesis 4.0 Hydrolysis Reaction 5.0 Organic Compounds 5.1
More informationLesson 2. Biological Molecules. Introduction to Life Processes - SCI 102 1
Lesson 2 Biological Molecules Introduction to Life Processes - SCI 102 1 Carbon in Biological Molecules Organic molecules contain carbon (C) and hydrogen (H) Example: glucose (C 6 H 12 O 6 ) Inorganic
More informationOCR (A) Biology A-level
OCR (A) Biology A-level Topic 2.2: Biological molecules Notes Water Water is a very important molecule which is a major component of cells, for instance: Water is a polar molecule due to uneven distribution
More informationChapter 5 Structure and Function Of Large Biomolecules
Formation of Macromolecules Monomers Polymers Macromolecules Smaller larger Chapter 5 Structure and Function Of Large Biomolecules monomer: single unit dimer: two monomers polymer: three or more monomers
More informationAP Biology. Proteins. Proteins. Proteins. Amino acids H C OH H R. Effect of different R groups: Polar amino acids polar or charged & hydrophilic
Most structurally & functionally diverse group : involved in almost everything enzymes (pepsin, DNA polymerase) structure (keratin, collagen) carriers & transport (, aquaporin) cell communication signals
More informationNOTE: For studying for the final, you only have to worry about those with an asterix (*)
NOTE: For studying for the final, you only have to worry about those with an asterix (*) (*)1. An organic compound is one that: a. contains carbon b. is slightly acidic c. forms long chains d. is soluble
More informationMacro molecule = is all the reactions that take place in cells, the sum of all chemical reactions that occur within a living organism Anabolism:
Macromolecule Macro molecule = molecule that is built up from smaller units The smaller single subunits that make up macromolecules are known as Joining two or more single units together form a M is all
More informationCHEMISTRY OF LIFE 30 JANUARY 2013
CHEMISTRY OF LIFE 30 JANUARY 2013 Lesson Description In this lesson, we will: Investigate the structure and function of molecules that are essential for life. Key Concepts Terminology A molecule is any
More informationCARBOHYDRATES. Produce energy for living things Atoms? Monomer Examples? Carbon, hydrogen, and oxygen in 1:2:1 ratio.
CARBOHYDRATES Produce energy for living things Atoms? Carbon, hydrogen, and oxygen in 1:2:1 ratio Monomer Examples? Sugars, starches MONOSACCHARIDES--- main source of energy for cells Glucose Know formula?
More informationThe Structure and Function of Large Biological Molecules Part 4: Proteins Chapter 5
Key Concepts: The Structure and Function of Large Biological Molecules Part 4: Proteins Chapter 5 Proteins include a diversity of structures, resulting in a wide range of functions Proteins Enzymatic s
More informationBiochemistry Notes MACROMOLECULES. Organic Compounds and Their Properties
Biochemistry Notes MACROMOLECULES Organic Compounds and Their Properties Organic Chemistry Organic chemistry is the study of: molecules containing carbon to carbon bonds. Macromolecules are very large
More informationChemistry 20 Chapter 14 Proteins
Chapter 14 Proteins Proteins: all proteins in humans are polymers made up from 20 different amino acids. Proteins provide structure in membranes, build cartilage, muscles, hair, nails, and connective tissue
More informationProteins. (b) Protein Structure and Conformational Change
Proteins (b) Protein Structure and Conformational Change Protein Structure and Conformational Change Proteins contain the elements carbon (C), hydrogen (H), oxygen (O2) and nitrogen (N2) Some may also
More information2002 Learning Zone Express
1 Nutrients The food you eat is a source of nutrients. Nutrients are defined as the substances found in food that keep your body functioning. Your body needs nutrients to 2 Fuel your energy. Help you grow.
More informationFoods containing eggs
Eggs Chapter 11 Foods containing eggs Eggs types Chicken eggs Standard Fertile Free-range Organic Non-chicken eggs Duck Goose Ostrich Quail Turkey Value-added eggs Health of Consumer Special Attributes
More informationBIOLOGICAL MOLECULES REVIEW-UNIT 1 1. The factor being tested in an experiment is the A. data. B. variable. C. conclusion. D. observation. 2.
BIOLOGICAL MOLECULES REVIEW-UNIT 1 1. The factor being tested in an experiment is the A. data. B. variable. C. conclusion. D. observation. 2. A possible explanation for an event that occurs in nature is
More informationLIP I I P D I S & PROTEINS
LIPIDS & PROTEINS I. LIPIDS: Foods: butter, oil, Crisco, lard Commonly called fats & oils Contain more C-H bonds and less O atoms than carbohydrates. Ex: C 57 H 110 O 6 Nonpolar; therefore repel water
More informationCourse Content
Biology Induction Course Content AS Biology A-Level Biology AS Practical Work Career options Degree options Research Based IS Task Due date: 1 st lesson back after the summer holidays 1. Compare and contrast
More informationMacromolecules. Large molecules made up of smaller building blocks or subunits. Chapter
Macromolecules Large molecules made up of smaller building blocks or subunits Chapter 2.8 2.21 Types of macromolecules Carbohydrates Lipids Proteins Nucleic acids Carbohydrates Primary fuel source for
More informationLife s molecular diversity is based on the. properties of carbon. Chain Ring Branching chain
Carbon Compounds Life s molecular diversity is based on the properties of carbon Chain Ring Branching chain The Chemistry of Carbon : carbon based Carbon can make 4 covalent bonds The foundation of organic
More informationNutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry!
Nutrition, Nutrition, Nutrition! Because food is life! Oh, I m hungry! Topics of Study 1. What is metabolism? 2. Energy and chemical changes 3. Nutrients needed for a healthy lifestyle 4. Calories and
More informationBIOB111 - Tutorial activity for Session 14
BIOB111 - Tutorial activity for Session 14 General topics for week 7 Session 14 Amino acids and proteins Students review the concepts learnt and answer the selected questions from the textbook. General
More informationThe Structure and Func.on of Macromolecules Proteins GRU1L6
The Structure and Func.on of Macromolecules Proteins GRU1L6 Proteins Proteins Most structurally & functionally diverse group Function: involved in almost everything enzymes (pepsin, DNA polymerase) structure
More informationBecome A Health Coach Certification. Pillar 1: Nutrition, Health & Wellness Week 1. Copyright All Rights Reserved. Pillar 1 Week 1 Video 2 1
Become A Health Coach Certification Pillar 1: Nutrition, Health & Wellness Week 1 1 Essential Nutrition : The Distilled Top 20% Of Nutrition, Health & Wellness Knowledge That Matters For Health Coaches
More informationMACROMOLECULES & HOMEOSTASIS
MACROMOLECULES & HOMEOSTASIS What do the prefixes Mono, Di, and Poly mean? Answer: Mono 1 Di 2 Poly - Many What is a monomer? Answer: One unit in a molecule. It is one single sugar, amino acid, nucleic
More informationNutrients. Chapter 25 Nutrition, Metabolism, Temperature Regulation
Chapter 25 Nutrition, Metabolism, Temperature Regulation 25-1 Nutrients Chemicals used by body to produce energy, provide building blocks or function in other chemical reactions Classes Carbohydrates,
More informationChemistry of Carbon. All living things rely on one particular type of molecule: carbon
Ach Chemistry of Carbon All living things rely on one particular type of molecule: carbon Carbon atom with an outer shell of four electrons can form covalent bonds with four atoms. In organic molecules,
More informationthe properties of carbon
Carbon Compounds Learning Objectives Describe the unique qualities of carbon. Describe the structures and functions of each of the four groups of macromolecules. For each macromolecule you will need to
More informationChemistry 107 Exam 3 Study Guide
Chapter 7 Chemistry 107 Exam 3 Study Guide 7.1 Recognize the aldehyde, ketone and hydroxyl (-OH) functional groups found in carbohydrates. Differentiate between mono-, di-, and polysaccharides. Master
More informationComposed of long chains of smaller molecules Macromolecules are formed through the process of polymerization
Chapter 5, Campbell Composed of long chains of smaller molecules Macromolecules are formed through the process of polymerization. Polymerization = large compounds are built by joining smaller ones together
More information30.1 Organization of the Human Body
30.1 Organization of the Human Body Organization of the Body The levels of organization in the body include cells, tissues, organs, and organ systems. At each level of organization, these parts of the
More informationChapter 11 Nutrition: Food for Thought
Chapter 11 Nutrition: Food for Thought Do you think about the food that goes into your body and how it affects you? How can you interpret the various nutrition information found in the press? What are
More informationThe Atoms of Life. What are other elements would you expect to be on this list? Carbon Hydrogen Nitrogen Oxygen Phosphorous Sulfur (sometimes)
Macromolecules The Atoms of Life The most frequently found atoms in the body are Carbon Hydrogen Nitrogen Oxygen Phosphorous Sulfur (sometimes) What are other elements would you expect to be on this list?
More informationTypes of macromolecules. Proteins. Amino acids 9/15/2010. Carbohydrates. Lipids. Proteins. Nucleic acids
Types of macromolecules Carbohydrates Lipids Proteins Nucleic acids Proteins Chief building blocks of life 1000s of proteins Lots of different functions, but all built the same way & from the same raw
More informationClasses of Nutrients A Diet
Ch. 7 Notes Section 1: What is Nutrition? is the science or study of food and the ways the body uses food. are substances in food that provide energy or help form body tissues and are necessary for life
More informationDo Now: Sort the following into the order of life from smallest to largest:
Do Now: Sort the following into the order of life from smallest to largest: organ, molecule, atom, organelle, cell, organ system, tissue, organism Correct Order: atom, molecule, organelle, cell, tissue,
More information2.3: Carbon- Based Molecules
2.3: Carbon- Based Molecules Carbon-based molecules are the foundation of life. Bonding Properties of Carbon Carbon forms covalent bonds with up to four other atoms, including other carbon atoms. 1 3,
More informationHow does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
More information2.1.1 Biological Molecules
2.1.1 Biological Molecules Relevant Past Paper Questions Paper Question Specification point(s) tested 2013 January 4 parts c and d p r 2013 January 6 except part c j k m n o 2012 June 1 part ci d e f g
More informationLesson Overview. Carbon Compounds. Lesson Overview. 2.3 Carbon Compounds
Lesson Overview 2.3 THINK ABOUT IT In the early 1800s, many chemists called the compounds created by organisms organic, believing they were fundamentally different from compounds in nonliving things. We
More informationCh5: Macromolecules. Proteins
Ch5: Macromolecules Proteins Essential Knowledge 4.A.1 The subcomponents of biological molecules and their sequence determine the properties of that molecule A. Structure and function of polymers are derived
More informationChapter 2: Biochemistry
Chapter 2: Biochemistry Biochemistry Biochemistry is the study of chemical makeup and reactions of living matter All chemicals in the body are either organic & inorganic Organic compounds contain carbon
More informationChapter 2 pt 2. Atoms, Molecules, and Life. Gregory Ahearn. John Crocker. Including the lecture Materials of
Chapter 2 pt 2 Atoms, Molecules, and Life Including the lecture Materials of Gregory Ahearn University of North Florida with amendments and additions by John Crocker Copyright 2009 Pearson Education, Inc..
More informationBiological molecules
Biological molecules 04-04-16 Announcements Your lab report 1 is due now Quiz 1 is on Wednesday at the beginning of class, so don t be late Review Macromolecues are large molecules necessary for life made
More informationOrganic molecules are molecules that contain carbon and hydrogen.
Organic Chemistry, Biochemistry Introduction Organic molecules are molecules that contain carbon and hydrogen. All living things contain these organic molecules: carbohydrates, lipids, proteins, and nucleic
More informationBiomolecules. Organic compounds of life
Biomolecules Organic compounds of life TEKS 9A: Students will Compare the structure and function of different types of biomolecules, including carbohydrates, lipids, proteins, and nucleic acids 9D: Students
More informationProteins. Proteins. Proteins. Proteins. Effect of different R groups: Nonpolar amino acids. Amino acids H C OH H R. Multipurpose molecules.
Multipurpose molecules 2008-2009 Most structurally & functionally diverse group Function: involved in almost everything enzymes (pepsin, DNA polymerase) structure (keratin, collagen) carriers & transport
More informationDURATION: 3 HOURS TOTAL MARKS: 120. Internal Examiner: Dr. M Siwela. Internal Moderator: Dr. A. van Onselen
DURATION: 3 HOURS TOTAL MARKS: 120 Internal Examiner: Dr. M Siwela Internal Moderator: Dr. A. van Onselen NOTE: THIS PAPER CONSISTS OF SIX (6) PAGES. PLEASE SEE THAT YOU HAVE THEM ALL. INSTRUCTIONS 1.
More informationMacromolecules. 3. There are several levels of protein structure, the most complex of which is A) primary B) secondary C) tertiary D) quaternary
Macromolecules 1. If you remove all of the functional groups from an organic molecule so that it has only carbon and hydrogen atoms, the molecule become a molecule. A) carbohydrate B) carbonyl C) carboxyl
More informationMacromolecules. You are what you eat! Chapter 5. AP Biology
Macromolecules You are what you eat! Chapter 5 AP Biology Organic Compounds Contain bonds between CARBON glycosidic bond AP Biology Carbohydrates Structure / monomer u monosaccharide Function u energy
More informationFOOD. Why do we need food? What's in our food? There are 3 trace elements, Iron (Fe), Copper (Cu) and Zinc (Zn).
Why do we need food? FOOD 1. As a source of energy keeps our cells and us alive. 2. To make chemicals for our metabolic reactions. 3. As raw materials for growth and repair of our cells and body. What's
More informationCHAPTER 3. Carbon & the Molecular Diversity of Life
CHAPTER 3 Carbon & the Molecular Diversity of Life Carbon: The Organic Element Compounds that are synthesized by cells and contain carbon are organic So what is inorganic? Why are carbon compounds so prevalent?
More informationINTERMEDIATE 1 1 Food and Diet. These elements are present in compounds - not as free elements.
INTERMEDIATE 1 1 Food and Diet FOOD AND DIET The main elements present in the human body are: Hydrogen Oxygen Nitrogen Carbon These elements are present in compounds - not as free elements. Unlike plants,
More informationBiology 2E- Zimmer Protein structure- amino acid kit
Biology 2E- Zimmer Protein structure- amino acid kit Name: This activity will use a physical model to investigate protein shape and develop key concepts that govern how proteins fold into their final three-dimensional
More informationCHAPTER 2- BIOCHEMISTRY I. WATER (VERY IMPORTANT TO LIVING ORGANISMS) A. POLAR COMPOUND- 10/4/ H O KENNEDY BIOLOGY 1AB
CHAPTER 2- BIOCHEMISTRY KENNEDY BIOLOGY 1AB I. WATER (VERY IMPORTANT TO LIVING ORGANISMS) WATER S UNIQUE PROPERTIES MAKE IT ESSENTIAL FOR ALL LIFE FUNCTIONS IT IS POLAR, AND HAS BOTH ADHESIVE AND COHESIVE
More informationOrganic Compounds. Compounds that contain CARBON are called organic. Macromolecules are large organic molecules.
Macromolecules 1 Organic Compounds Compounds that contain CARBON are called organic. Macromolecules are large organic molecules. 2 Carbon (C) Carbon has 4 electrons in outer shell. Carbon can form covalent
More informationAmino Acids and Proteins Hamad Ali Yaseen, PhD MLS Department, FAHS, HSC, KU Biochemistry 210 Chapter 22
Amino Acids and Proteins Hamad Ali Yaseen, PhD MLS Department, FAHS, HSC, KU Hamad.ali@hsc.edu.kw Biochemistry 210 Chapter 22 Importance of Proteins Main catalysts in biochemistry: enzymes (involved in
More informationBiochemistry. Chapter 6
Biochemistry Chapter 6 Game Plan for Today. - Collect your papers - Hand back quests - Go over Amoeba Sister Chart - Biochem Notes - Video Carbohydrate Lab Food Label Lab! Testing For Carbohydrates Benedict's
More informationCarbon Compounds. Lesson Overview. Lesson Overview. 2.3 Carbon Compounds
Lesson Overview Carbon Compounds Lesson Overview 2.3 THINK ABOUT IT In the early 1800s, many chemists called the compounds created by organisms organic, believing they were fundamentally different from
More informationBiology. Chapter 3. Molecules of Life. Concepts and Applications 9e Starr Evers Starr
Biology Concepts and Applications 9e Starr Evers Starr Chapter 3 Molecules of Life 2015 3.1 What Are the Molecules of Life? The molecules of life contain a high proportion of carbon atoms: Complex carbohydrates
More informationBiomolecules. Unit 3
Biomolecules Unit 3 Atoms Elements Compounds Periodic Table What are biomolecules? Monomers vs Polymers Carbohydrates Lipids Proteins Nucleic Acids Minerals Vitamins Enzymes Triglycerides Chemical Reactions
More informationProteins. Student Activity Guide
Student Activity Guide Proteins Body builders and football players eat a lot of protein (eggs, cheese, and meat) to build muscle mass. You have probably seen protein-enriched drinks and protein-enriched
More informationMacromolecules (Learning Objectives)
Macromolecules (Learning Objectives) Recognize the role of water in synthesis and breakdown of polymers Name &recognize the monomer and the chemical bond that holds the polymeric structure of all biomolecules
More informationFrom Atoms to Cells: Fundamental Building Blocks. Models of atoms. A chemical connection
From Atoms to Cells: A chemical connection Fundamental Building Blocks Matter - all materials that occupy space & have mass Matter is composed of atoms Atom simplest form of matter not divisible into simpler
More information