The Digestive System: Why we eat, what we eat, and all the nitty-gritty biochemistry!

1. The Digestive System: Why we eat, what we eat, and all the nitty-gritty biochemistry!

2. Our end goal?...to understand what all this means and WHY it is necessary to keep us alive!

3. Digestion: The breakdown of food macromolecules (carbohydrates, lipids, proteins, and nucleic acids) using enzymes. WHY? So our bodies can absorb the building blocks needed to keep our body running (to gain energy, build new molecules that make up your body, etc.)

4. A little science process vocab to keep in mind for your exit slip: Quantitative observation: An observation involving numbers/quantity. Ex: The dog had a mass of 15.6 kg. Qualitative observation: An observation involving a verbal, non-number description. Ex: The dog was very small.

5. Alimentary Canal: The “tube” that runs from mouth to anus. Accessory Organs: Organs that assist in digestion, but are not part of the alimentary canal.

6. Can you match? Why are “liver, gall bladder, and pancreas” in green font?

8. Mmm! Can you ID the structures 1-6?

9. Physical Digestion: Also referred to as “mechanical” digestion. Breaking food into smaller particles, not changing the chemical/molecule makeup of the food. Ex: Chewing a hamburger into smaller hamburger pieces to swallow. Chemical Digestion: Using molecules your body makes called ENZYMES, large food molecules are broken down into smaller molecules that can be absorbed by your body for use. Ex: Salivary amylase breaks down starch into maltose. Maltase will then break down maltose into two glucose molecules that can be absorbed by your body…to use as energy! What are the orange words?

10. SALIVARY AMYLASE MALTASE ABSORBED BY SMALL INTESTIVE E!

11. Functions of the digestive organs

14. More about these molecules we call FOOD: INTRODUCTION TO BIOCHEMISTRY!

15. From the beginning… Molecule (this is glucose) Atom What are the “subatomic particles” of an atom? Macromolecule (this* is starch) *NOT the butter, that would be a lipid!

16. http://www.scaleofuniverse.com

17. Biological macromolecules We’ll dive into these guys more when we do DNA!

18. If you want to survive, you need to take in these macromolecules and DIGEST them down to their monomers so you can absorb and USE them!

19. Who are we?

20. Who are these guys?

21. Notice anything about these molecules? They are all ORGANIC. Organic molecules: Molecules made of more than one type of element and that are made by and used by LIVING ORGANISMS. Contain carbon-hydrogen bonds. The atoms and building blocks (monomers) are joined with COVALENT BONDS (meaning each atom shares electrons with the one it’s connected to). Most common elements in living things: C, H, O, N, P, S! inOrganic molecules: Molecules that do not fit the description above!

22. Organic or inorganic? H2O C6H12O6 (glucose) CO2 (carbon dioxide) C2H6 (ethane) O2 (oxygen) Sodium biocarbonate

23. Let’s focus on Carbohydrates… Carbohydrates Paper-Lab & Analysis Questions Read the directions STEP-BY-STEP…or you will regret it. Trust bee.

24. The epic battle of… VS. NUT CHEERIO ANYONE WITH NUT ALLERGIES?

25. Crash Course: Biology (a YouTube channel!) Super-helpful short tutorials to bookmark for extra help in other areas of this class!

26. 5’5” 120 lbs 5’6” 250 lbs

27. Lipids All lipids are nonpolar, so they will NOT dissolve in water (hydrophobic). Three main lipid types: 1. Fats/oils/waxes 2. Sterols (Cholesterol and hormones) 3. Phospholipids

28. Fats/oils/waxes • - Long term energy storage • - Lubrication • - Trap debris/waterproof • Saturated vs. Unsaturated Solid at room temp “Bad” Lard, butter Liquid at room temp “Good” Oils

29. A Triglyceride:

30. 2. Sterols - Cholesterol (structural support to cell membranes) - Hormones (chemical messengers)

31. Phospholipids • - Compose the cell membrane • - Hydrophobic tails and hydrophilic heads create the double-layered membrane Yeah, these look crazy complicated, but we’ll come back to them when we get into the cell membrane stuff!

32. Some good lipid tutorials!

33. PROTEINS! *Wiggle your finger. *Feel your heart beat. *Take a deep breath. * Allow glucose to enter your cells. *Run your fingers through your hair. *Scratch your nose with your fingernail. *Digest your lunch so you can use the nutrients (and build more of these proteins yourself!) *Fight infection. *Spin a web (if you’re a spider).

34. PROTEINS! *Wiggle your finger. Actin and myosin! *Feel your heart beat. Actin and myosin! *Take a deep breath. Hemoglobin! * Allow glucose to enter your cells. Insulin! *Run your fingers through your hair. Keratin! *Scratch your nose with your fingernail. Keratin! *Digest your lunch so you can use the nutrients (and build more of these proteins yourself!) All those digestive enzymes! *Fight infection. Antibodies! *Spin a web (if you’re a spider). Spidroins! The most diverse macromolecule group!

35. PROTEINS! Building block (MONOMER) of proteins is the AMINO ACID i: amino group ii: R-group (different for each amino acid) iii: carboxyl group

36. 20 different amino acids that can be assembled into a myriad of proteins! Our bodies make most of them (called nonessential amino acids)…but we have to get 10 of them (essential amino acids) from our diet b/c our bodies can’t make them.

37. How to build a protein? Dehydration synthesis like always! 2 amino acids joined together More than 2!

38. Proteins assume their primary shape based on the code they are given from DNA…and then they fold into unique shapes. The SHAPE determines what the protein will do and how it will FUNCTION. BEADS AND FOLDING MANIPULATIVE!

39. Enzyme animation tutorial and notes

40. A little intro to the pH scale (since pH can affect enzyme action): 7 = neutral (equal OH- and H+) Above 7 = Basic (lots of OH-) Below 7 = Acidic (lots of H+)

41. How do you make really good sweet tea? - Sucrose (table sugar; aka glucose covalently bonded to fructose) - HEAT! BOILING! - Why boil? Ever been to a restaurant that doesn’t serve sweet tea? Boo! You add packets of sugar to cold tea and it’s just not the same. Why? But…if you had the enzyme ___________, you would be set (assuming it could work at what?)

42. Which line on the graph represents a reaction catalyzed by an enzyme? Relate back to sweet tea example! Explain yourself! Enzymes _____ the activation energy of a reaction.

43. Properties of Enzymes Lab Hello again, liver! This time we don’t care about your glycogen, but a particular enzyme that’s made by your cells.

44. Greatest rate of increased enzyme activity? Denatured? Optimal temperature? Optimal temp of most human enzymes?

45. An interesting thing happened one time when we did an extension of this lab… A student was investigating the effect that temperature had on enzyme activity. He heated the hydrogen peroxide up until it was almost boiling and then added liver to the solution. I told him there was a serious flaw in his logic. What was the flaw???

47. a) Which enzyme is most likely found in the mouth? b) Which enzymes if most likely found in the stomach? c) Which enzyme is probably not an enzyme found in the digestive system?

48. One more…what does this graph suggest about increasing the amount of substrate? What has happened once the graph levels out?

49. Let’s tie it back to DIGESTION… Chalkboard enzymes, digestion, and organs drawing! Animation!

50. The Big Digestion lab! Time to apply everything you’ve learned to a lab based on what’s happening in your body…using the real-deal enzymes!