Unit 2:Chemistry of Life

1. Unit 2:Chemistry of Life Part Two Organic Molecules Chemical Reactions Enzymes

2. Organic Compounds • Substances that contain carbon • Carbon occurs in almost every chemical compound found in living things • Four main types of organic compounds in living things: • carbohydrates • proteins • lipids • nucleic acids

3. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

4. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

5. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

6. Biomolecules • Complex compounds in food, such as proteins, fats, and carbohydrates, are broken down into smaller molecules in the body to produce energy. • Energy that is not needed immediately is stored in biochemical compounds for later use.

7. Carbohydrates are macro-molecules that function as fuel What are carbohydrates?

8. If you were going to build a large macromolecule or polymer it needs to be strong.  What type of chemical bond do you think would work best for building macromolecules? Covalent Ionic Hydrogen

9. Carbohydrates C, H, and O Primary fuel for organisms Cell structure

10. Energy is in the chemical bonds!

11. Simple sugars are the most effective source of energy. Monosaccharides 37 carbon atoms Glucose and fructose

13. Glucose Most carbohydrates— ultimately converted into glucose Blood sugar

15. When you eat a candy bar you are eating mostly simple sugars. If you eat a candy bar while watching a movie, how will your body utilize those sugars? All of the sugars will be used immediately by your working muscles. The sugars will likely be stored as glycogen. The sugars will likely be stored as fat. Both 2 and 3 are correct.

16. Complex carbohydrates are time-released packets of energy. More than 1 sugar (monosaccharide) unit Disaccharides sucrose lactose Polysaccharides starch cellulose

17. Chemical Fuel Preliminary Processing

18. Starch > 100’s of glucose molecules joined together Barley, wheat, rye, corn, and rice Glycogen—“animal starch”

20. Not all carbohydrates are digestible. Chitin Cellulose

23. Fiber “Roughage” Colon cancer prevention/reduction Termites ecological role

24. Which source of carbohydrates will be digested the slowest? Table sugar Honey Whole wheat bread Apple

25. Why does a salad dressing made with vinegar and oil separate into two layers shortly after you shake it? Hydrophobic Hydrophilic Lipids

28. In making a homemade salad dressing you mix olive oil, vinegar, and water together.  You notice when you add the vinegar to the water it mixes immediately.  When you add the olive oil it floats on top of the solution.  The vinegar is ____________ and the oil is ____________. hydrophobic; hydrophilic acidic; basic hydrophilic; hydrophobic basic; acidic

29. Fats are tasty molecules too plentiful in our diets. Glycerol: “head” region Fatty acid “tails” Triglycerides

30. Fat molecules contain much more stored energy than carbohydrate molecules.

31. Saturated and Unsaturated Fats # of bonds in the hydrocarbon chain in a fatty acid Health considerations

32. What are trans fats? Many snack foods contain “partially hydrogenated” vegetable oils. Why might it be desirable to add hydrogen atoms to a vegetable oil?

35. Which answer below is solid at room temperature? Saturated fat (like animal fat) Unsaturated fat (like canola oil) Trans fat (like margarine) Both 1 and 3 are correct.

36. Cholesterol and phospholipids are used to build sex hormones and membranes. Not all lipids are fats The sterols

38. Steroid Hormones Estrogen Testosterone synthetic variants of testosterone

39. Phospholipids and Waxes Phospholipids are the major component of the cell membrane. Waxes are strongly hydrophobic.

41. Proteins are versatile macromolecules that serve as building blocks.

42. Amino Acids Twenty different amino acids Strung together to make proteins

44. Proteins are an essential dietary component. Growth Repair Replacement

45. Food labels indicate an item’s protein content. Why is this insufficient for you to determine whether you are protein deficient, even if your protein intake exceeds your recommended daily amount?

46. Complete Proteins Have all essential amino acids Incomplete proteins Complementary proteins

47. Which answer below will provide all of the essential amino acids in a meal? Hamburger Corn and a legume (complementary) Apple Both 1 and 2 are correct.

48. Protein functions are influenced by their three-dimensional shape. Peptide bonds

49. Primary Structure The sequence of amino acids

50. Secondary Structure Hydrogen bonding between amino acids The two most common patterns: twist in a corkscrew-like shape zig-zag folding