Lesson 3.1 Introduction to Energy

1. Lesson 3.1 Introduction to Energy What can the human body withstand? http://www.youtube.com/watch?feature=player_detailpage&v=5b9Rh7ufgO4

2. Mauro Prosperi Each year, hundreds of athletes set out on a 160- mile, seven day race across the Sahara Desert. The Marathon des Sables, or the Marathon of the Sands, it is one of the most grueling endurance events on the planet. With the potential of daytime temperatures over 120°F, runners are bombarded with superheated air flowing over their skin and into their lungs. In 1994, in the fourth leg of the marathon, endurance runner Mauro Prosperi lost sight of the trail. A sandstorm covered the course markers, leaving Mauro alone to compete in a different race - the race to stay alive.

3. Activity 3.1.1 Resources for LifeRead silently only the purpose in this activity Surviving the Extremes: What Happens to the Body and Mind at the Limits of Human Enduranceby Kenneth Kamler, MD. DESERT- THE MARATHON OF SANDS- pgs. 124-155 The Story of Mauro Prosperi

4. List factors that affected Mauro’s chance of survival and which body systems were affected: 1.Digestive system-no food/water 2.Integumentary system-Sweating, sun burn 3.Cardiovascular system-little bit of everything 4.Nervous system-Mirages 5.Respiratory system- Sand in lungs, heat 6.Endocrine system- 7. Urinary system-drink urine 8. Muscle System-

5. Essential Question: 1. What are the resources the human body needs to survive? Oxygen Water Food

6. Activity 3.1.1 Resources for Life Create This Chart in Your Lab Journal

7. Complete Activity 3.1.1 Pair up with a partner to complete your Powering The Human Body Chart

8. Food Essential Question: 2. What role does food play in the human body? Food serves as a source of energy for the body as well as a source of fat and insulation. This fat cushions organs and protects the human body.

9. Food Food includes macromolecules (Lipids, Carbohydrates & Proteins), as well as vitamins & minerals Carbohydrates Quick energy source Lipids Long term energy source, cushioning of organs,makes up much of brain Proteins Build & repair body tissues

10. How long can we go without food Most doctors agree that healthy humans can go up to eight weeks without food as long as they have water. Being strong and in good physical shape can help you survive longer, but so does having extra body fat. Body stores energy needed to live in the form of fat, carbohydrates and proteins. Carbs are the first thing to be used up Fat goes next, which explains why people with more of it can survive longer. Then proteins. If you get to the point that your body is using up proteins, basically the body itself, then you're in bad shape.

11. Essential Question: • 3. What role does water play in the human body? • 1. Dissolves other materials & allows them to flow (in blood) • 2. Gives cells structure (just right amount needed to prevent shrinking and exploding) • 3. Allows food to digest & pass through intestinal walls into bloodstream • 4. Carries waste products out of body (in urine) • 5. Helps send electrical messages • 6. Regulates homeostasis of body temperature (evaporation/sweating) • 7. Lubricates structures (i.e. allows fecal matter to pass through large intestine) • 8. Protective barrier around organs Water

12. How long can we live without water In hot conditions with no water, dehydration can set in within an hour. A baby locked in a hot car or someone who is physically overexerted in the heat without replacing fluids can actually die in a period of several hours. We lose water through sweat, urine, feces and even breathing. This water needs to be replaced in order for our organs to continue to work properly. In severe heat, an adult can lose as much as 1.5 liters of water through sweat alone. The main risk without water in high heat is that your body temperature will continue to rise and you'll suffer from heat stroke. Drinking water will cool you down and lower your core temperature.

13. Oxygen Essential Question: 4. What role does oxygen play in the human body? Oxygen is required to feed the body’s tissues and produce ATP in aerobic cellular respiration. The physical act of breathing assists with gas exchange and the removal of harmful gases from the body.

14. Why is Oxygen Important Of all the chemical elements, oxygen is the most vital to the human body. We would survive for only minutes without oxygen. Oxygen is the life-giving, life-sustaining element. Approximately 90% of the body's energy is created by oxygen. Nearly all of the body's activities, from brain function to elimination, are regulated by oxygen. The ability to think, feel and act is derived from the energy supplied by oxygen.

15. Body Systems Effected Essential Question: 5.What human body systems work to create, process or distribute the body’s main power sources?

16. Body Systems Effected

17. Activity 3.1.2 The Rule of Threes The Rule of Threes states that the human body can survive for: 3 minutes without oxygen 3 days without water 3 weeks without food However... other factors can prolong or shorten these times. Complete Activity 3.1.2 and fill in the rest of their chart

18. Essential Question 6 How do personal factors and environmental factors impact the body’s ability to survive without air, food or water?

19. Factors that can prolong. • Age • children and Mammalian Response • Environment • Temperature- colder is better • Altitude- lower is better Factors that can shorten. • Age • Lack of oxygen transfer as age increases due to environmental and lifestyle choices. • Environment • Temperature- warmer is worse • Altitude- less oxygen at higher altitudes Oxygen

20. Factors that can shorten. Activity Level Increased activity leads to higher level of cellular respiration resulting in increased water loss. as well as perspiration. Environment Temperature- warmer is worse = increased perspiration. Age and Gender Women have less water Children have a greater surface area to volume ratio. Factors that can prolong. • Activity Level • Lower activity level uses less water • Environment • Temperature- colder is better • Food intake • Some foods contain higher amounts of water Water

21. Factors that can prolong. Initial body state people with a higher BMI have more stored energy Metabolic rate Adults lower Women lower Differences among individuals Environment Temperature-Average temperatures better. Factors that can shorten. Initial body state people with a lower BMI have less stored energy Metabolic rate Children higher Men higher Differences among individuals Environment Extremes are worse. Food

22. Discovery Channel Human Body: Pushing the LimitsVideo: Carbohydrates and Fats Fueling the Body

23. Preparing Ourselves How can a person prepare their bodies for a fuel (food) shortage?

24. Key Terms

25. Carbohydrates • Fats • Protein • Nucleic Acids Macromolocules

27. Lesson 3.2 Food Which foods provide the most energy for the body? Carbohydrates – Quick energy source Fats- Long term energy source

28. What are the major classes of macromolecules found in our bodies Carbohydrate Lipids Proteins Nucleic Acids

29. Macromolecules What is the monomer/building blocks of Macromolecules What are the chemical structures Macromolecules What foods fall in each category http://www.youtube.com/watch?v=PYH63o10iTE&feature=player_detailpage Discusses Monomers/ chemical structures, dehydration and hydorloysis

30. The Digestive System Which body system helps harness the energy in food

31. Essential Question • 1. What are the functions of the digestive system? • http://www.youtube.com/watch?v=nM5kMSjBrmw&feature=player_detailpage – Dicusses the process of Digestion The Digestive System

32. Activity 3.2.2 Digestive System Design What type of macromolecule do you have? Carbohydrates Chew the cracker but do not swallow What is happening to the taste of the cracker Flavor should turn sweet What is causing this reaction The enzyme in our mouth is breaking down the macromolecule

33. As you work through the activities in Section 3.2, you will explore how the body breaks down and absorbs the nutrients in some basic foods. One person for each group is responsible for researching one of the following groups Oral cavity, pharynx, and accessory organs such as salivary glands,uvula, tongue, and teeth Esophagus and stomach Small intestine and large intestine Pancreas, liver and gallbladder We will look at how the body is able to process: Bread (Starch and Polysaccharides) Butter (Lipids) Steak (Protein) Celery (Cellulose/Fiber) Skittles (“Simple” Sugars) Activity 3.2.2 Digestive System Design

34. Starch and other oligosaccharides are broken down by the enzyme amylase. This enzyme is produced by both the salivary glands in the mouth and the pancreas. The pancreas secretes its amylase into the duodenum. Amylase breaks these complex carbohydrates down into simpler di- and monosaccharides. This is why you taste a sweet taste when you allow your saliva to break down pasta or bread for several seconds. Mouth and Pancreas

35. Fats, oils, and other lipids are broken down primarily by enzymes secreted by the liver and pancreas. The liver produces bile (which is also stored in the gall bladder) and the pancreas produces lipase. Both of these enzymes are secreted into the small intestine (duodenum). The enzymes cause the lipids to emulsify. Lipids are absorbed into the blood stream in the villi of the small intestine. Fatty acids and monoglycerides can be transported directly to cells. Glycerol must be further processed in the liver. Liver and Pancreas

36. The breakdown of proteins occurs in a 3 step process. The initial breakdown occurs in the stomach. The stomach secretes pepsin which reacts with proteins in the presence of HCl. These slightly smaller polypeptides react with a trio of pancreatic enzymes in the duodenum. Trypsin Chymotrypsin Carboxypeptidase The small intestine also secretes enzymes to break down small proteins into individual amino acids. Aminopeptidase Carboxypeptidase Dipeptidase Stomach, Pancreas, andSmall Intestine

37. Whether ingested directly or broken down from ingested complex sugars, “simple” sugars are broken down in the small intestine. The small intestine secretes the enzymes: Dextrinase Glucoamylase Lactase Maltase Sucrase Once the sugars have been broken down into monosaccharides (glucose, galactose, fructose) they can be absorbed by the villi of the small intestine. Small Intestine

38. The Digestive System

40. Structurally- enzymes are proteins and have a complex, 3-dimensional shape • Functionally- they act as biological catalysts; there are different models concerning function (Lock & Key Model and Induced Fit Model) • Action- enzymes work by lowering the activation energy of chemical reactions; they are very specific, with each enzyme working on a particular substance, the substrate Enzymes

41. Models of Enzyme Function Lock-and-Key Model - A model for enzyme-substrate interaction suggesting that the enzyme and the substrate possess specific complementary geometric shapes that fit exactly into one another. Like a key into a lock, only the correct size and shape of the substrate (the key) would fit into the active site (the key hole) of the enzyme (the lock). Induced-fit model- A model for enzyme-substrate interaction to describe that only the proper substrate is capable of inducing the proper alignment of the active site that will enable the enzyme to perform its catalytic function. It suggests that the active site continues to change until the substrate is completely bound to it, at which point the final shape and charge is determined.

42. Digestive Enzymes and Macromolecules Effected What are the three main digestive enzymes ? Amylase Proteases Lipases What macromolecule does this enzyme digest?

43. Digestive Enzymes: Amylase Each of these enzymes have special binding spots called receptors that help it match with and bind to a particular type of nutrient. For example, amylase digests carbohydrates such as the starches found in potatoes and pasta. Digestive Enzymes: Proteases Proteases help the body break down protein found in foods such as meat into tiny building blocks that can then be used to build and maintain the body's tissues. Digestive Enzymes: Lipases And lipases help the body break down fats and oils, which may help lower the amount of fats circulating in your blood stream.

44. Enzyme Concept Map from PBS

45. Project 3.2.4 The Amylase Investigation Essential Question 5. How do factors such as temperature, pH and concentration of enzyme or substrate affect the rate of enzyme-catalyzed reactions?

46. Amylase Where is Amylase found in the body? Amylase is present in the saliva, where it begins the chemical process of digestion. Foods that contain much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides  and trisaccharides which are converted by other enzymes to glucose to supply the body with energy.

47. Variables in Experiments Independent Variable -the variable that is varied, controlled, or manipulated by the researcher-the independent variable is the presumed cause. For example, in a study of the effect of nursing intervention on postoperative vomiting, nursing intervention is the independent variable evaluated by its effect on the dependent variable, the incidence of postoperative vomiting Dependent Variable- is the measurable effect, outcome, or response in which the researcher is interested- the dependent variable is what is observed or measured for variation. For example, in the above study, postoperative vomiting is the dependent variable measured.

48. Substrate- A molecule acted upon by an enzyme • Enzymes- A protein that catalyzes a biological reaction. They have active sites on which the substrate is attached, then broken down. • Product- the results of the reaction between a molecule and a enzyme Terms to Know for your experiment

49. Project 3.2.4 The Amylase Investigation Needed Material Handouts: How to Write a Scientific Laboratory Report Handout Scientific Laboratory Report Rubric Biomedical Sciences Experimental Design Safety Reminder Wear goggles, gloves, and aprons Use test tube holders and oven mitts when handling heated items Only heat if specified solutions Look at Equipment List

50. Project 3.2.4 The Amylase Investigation You will take one of these questions and set up your own experiment and then report the findings out to the class. Question #1: How do changes in pH impact an enzyme’s rate of reaction? Question #2: How do changes in temperature impact an enzyme’s rate of reaction? Question #3: Does the percent concentration of an enzyme impact the rate of reaction?