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Body Chemistry . 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 Main Classes .
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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
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)
Monomers Polymers Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS
Foods: • Potato • Pasta • Milk • Apples • "Fiber” is also a carbohydrate (cellulose) we can’t digest it.
Elements • C H O • In a 1:2:1 ratio (always twice as much hydrogen!)
Purpose/Function • Main purpose is short term ENERGY! • Larger molecules either store energy or build structures
SMALLER UNITS (MONOMERS): • ONE SUGAR MOLECULE • Example:
Disaccharide • Two sugars bound together • Di- means TWO • sucrose(glucose + fructose) • maltose(glucose + glucose) • lactose(glucose + galactose)
Aka “FIBER” Cellulose Structural carb in PLANTS cell walls
Chitin Structural carb Exoskeletons of arthropods (insects, crabs, lobsters, crayfish etc.)
Animals only! Stored in LIVER as granules Glycogen Stores carbohydrates for approx. 24 hours (then carbs convert into fat!)
Plants only! Starch Carb storage in plants
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
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.
Foods high in Fats • Butter • Processed meats like sausage and salami • Avocado • Nuts
Elements: Contain C HO (no ratio) Main functions Long term storage of energy Insulation Protection Form membranes Hormones (steroids) Lipids(Commonly known as fats)
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)
SMALLER UNITS: Phospholipids (in cell membranes!) • Phosphate/glycerol attached to 2 fatty acids • ‘Head’ is hydrophilic • ‘Tails’ are hydrophobic
LARGER UNITS: Steroids.. • 4 carbon rings joined to one another. • Chemical signals (Hormones) • Structure (Cholesterol) • Examples: sex hormones, cortisol, & cholesterol
WAXES • Hydrophobic protective covering on plants to prevent water loss
Additional Info:SATURATED FATS • “Bad Fat” • Fatty acid has Single bonds • Found in most animal fats • Solid at room temperature
UNSATURATED FAT • “Good Fat” • Double bonds in fatty acid • Found in fruits, vegetables, fish, and oils • Liquid at room temperature
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
PROTEINS Foods with proteins: Steak, meat, poultry, eggs, soybeans, tofu Elements: C H O N S
PURPOSE: 1. Structure • Keratin hair, nails, skin 2. Hormones (signaling between cells) • Insulin, Human growth hormone • Enzymes • Speed up chemical reactions
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
Side Note: What is Phenylalanine? Is it bad for you? • Coke Can, Yogurt, Mints Phenylketonuria (PKU) Amino acid called phenylalanine
Does eating turkey make you sleepy? • Tryptophan- Amino Acid
Larger Units:Peptides / Proteins • Peptide bond Chain of 50-100 amino acids linked together = Polypeptide 100+ amino acids linked = protein
OTHER INFO • Protein shape DETERMINES its function! • Analogy- fork, knife, spoon
OTHER INFO (con.’t)Examples of proteins • Hemoglobin - carries oxygen in bloodstream (4 polypeptide strands) • Actin & Myosin- muscle fibers
OTHER INFO. (con.’t) • Denaturation- protein loses its normal configuration • pH • Temperature • Salinity What happens to proteins when you heat them?
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
What is the polymer? What is the monomer? Monosaccharides Polysaccharides Amino Acids Polypeptides/Proteins Glycerol & 3 Fatty Acids Triglycerides ( Fats and Oils)
Monomers Polymers Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS
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