Body Chemistry

1. Body Chemistry

3. Carbon • Organic • Four valence electrons • Great for bonding! • Can form long chain or ring structure • Carbons with different elements join to make MACROMOLECULES Branched Chain

4. 4 Main Classes

5. Many BIOLOGICAL MOLECULES are very large (containing hundreds to millions of atoms) made up of SMALLER MOLECULES that repeat to make larger chains • Monomers: small molecular building blocks of a larger molecule (Beads) • Polymers: long chain of small molecular units (Necklace)

6. Monomers Polymers Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS

7. What are some carbohydrates?

8. Foods: • Potato • Pasta • Milk • Apples • "Fiber” is also a carbohydrate (cellulose) we can’t digest it.

9. Elements • C H O • In a 1:2:1 ratio (always twice as much hydrogen!)

10. Purpose/Function • Main purpose is short term ENERGY! • Larger molecules either store energy or build structures

11. SMALLER UNITS (MONOMERS): • ONE SUGAR MOLECULE • Example:

12. Disaccharide • Two sugars bound together • Di- means TWO • sucrose(glucose + fructose) • maltose(glucose + glucose) • lactose(glucose + galactose)

13. LARGER UNITS (POLYMERS):

14. Aka “FIBER” Cellulose Structural carb in PLANTS cell walls

15. Chitin Structural carb  Exoskeletons of arthropods (insects, crabs, lobsters, crayfish etc.)

16. Animals only! Stored in LIVER as granules Glycogen Stores carbohydrates for approx. 24 hours (then carbs convert into fat!)

17. Plants only! Starch Carb storage in plants

18. Common indicator tests for Carbohydrates • Benedicts Solution • Will turn orange in the presence of simple sugars • Iodine • Will turn a blue black color in the presence of starch

19. How to test starch: 1. In a test tube, add 2 dropperfuls of mixed starch solution. Record “Initial Color”. 2. Add 5-6 drops of iodine to the test tube. Record color. How to test glucose: 1. Add 2 dropperfuls of glucose solution. Record “Initial Color”. 2. Add 1 dropperful of Benedict’s solution (blue). 3. Place in hot water bath for ~2 mins. 4. CAREFULLY take out and place in rack. Record color.

20. Lipids

21. Foods high in Fats • Butter • Processed meats like sausage and salami • Avocado • Nuts

22. Elements: Contain C HO (no ratio) Main functions Long term storage of energy Insulation Protection Form membranes Hormones (steroids) Lipids(Commonly known as fats)

23. SMALLER UNITS:Triglycerides“Fats” (storage) • 3 fatty acids and a glycerol • Ex: Waxes, oils and “fats” • Long term energy storage • Insulation and protection • (cushioning to vital organs or protective layers • – ex. wax on leaves of plants)

24. SMALLER UNITS: Phospholipids (in cell membranes!) • Phosphate/glycerol attached to 2 fatty acids • ‘Head’ is hydrophilic • ‘Tails’ are hydrophobic

25. LARGER UNITS: Steroids.. • 4 carbon rings joined to one another. • Chemical signals (Hormones) • Structure (Cholesterol) • Examples: sex hormones, cortisol, & cholesterol

26. High levels of cholesterol can cause cardiovascular disease

27. WAXES • Hydrophobic protective covering on plants to prevent water loss

28. Double Bond!

29. Additional Info:SATURATED FATS • “Bad Fat” • Fatty acid has Single bonds • Found in most animal fats • Solid at room temperature

30. UNSATURATED FAT • “Good Fat” • Double bonds in fatty acid • Found in fruits, vegetables, fish, and oils • Liquid at room temperature

31. Test for lipids Paper test Paper will become dark and “Waxy” in the presence of fat Ethanol Solubility Test Oil floats in water, dissolves in ethanol

32. TRANS FATS

33. Good Fat vs. Bad Fat

34. Proteins

35. PROTEINS Foods with proteins: Steak, meat, poultry, eggs, soybeans, tofu Elements: C H O N S

37. PURPOSE: 1. Structure • Keratin hair, nails, skin 2. Hormones (signaling between cells) • Insulin, Human growth hormone • Enzymes • Speed up chemical reactions

38. Amino acids There are 20 different amino acids. All amino acids have: amine group NH2 carboxyl group COOH hydrogen H Side group (changes) Small Units Draw this 

39. 20 Amino Acids

40. Side Note: What is Phenylalanine? Is it bad for you? • Coke Can, Yogurt, Mints Phenylketonuria (PKU) Amino acid called phenylalanine

41. Does eating turkey make you sleepy? • Tryptophan- Amino Acid

42. Larger Units:Peptides / Proteins • Peptide bond Chain of 50-100 amino acids linked together = Polypeptide 100+ amino acids linked = protein

43. OTHER INFO • Protein shape DETERMINES its function! • Analogy- fork, knife, spoon

44. Keratin ( Hair Protein)

45. OTHER INFO (con.’t)Examples of proteins • Hemoglobin - carries oxygen in bloodstream (4 polypeptide strands) • Actin & Myosin- muscle fibers

46. OTHER INFO. (con.’t) • Denaturation- protein loses its normal configuration • pH • Temperature • Salinity What happens to proteins when you heat them?

47. Hydrogen Bonds in Protein Secondary Structure: Denaturation of Protein ( pH & Heat) • Review Hydrogen Bonds http://www.youtube.com/watch?v=LK7ERiCy5b8 • Hair straightener: • http://www.youtube.com/watch?v=Zf-g4k7ZIjA

48. What is the polymer? What is the monomer? Monosaccharides Polysaccharides Amino Acids Polypeptides/Proteins Glycerol & 3 Fatty Acids Triglycerides ( Fats and Oils)

49. Monomers Polymers Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS

50. Dehydration Reaction • Each time a monomer is added to a chain, a water molecule is released • Removing (de-) water (hydro-) • Build up molecules! • Ex. Make your hair proteins