Warm Up- 9/12

1. Warm Up- 9/12 • Put your name on the 2 questions from last night and hand them in. • Get your assigned laptop and log in using your district login. • Leave the laptop on the lab bench and sit in your seat.

2. Aim: To Learn the properties of water, ph scale and basics of macromolecules • Homework: • Honors • Nutrient Pre-Lab • Seeking Life article Quia Quiz- by Sunday night • Print Macromolecule notes • Agenda: • Start laptop • Water/ph notes • Macromolecule notes • Nutrient gizmo

3. Aim: To Learn the properties of water, ph scale and basics of macromolecules • Homework: • Academic • Nutrient Pre-Lab • SPrint Macromolecule notes • Agenda: • Start laptop • Water POGIL (academic) • Water/ph notes • Monomer/Polymer intro • Nutrient gizmo

4. Macromolecules Carbohydrates, lipids, proteins and nucleic acids

5. What are macromolecules? • Macromolecule – giant organic molecule • Monomer – ONE; smallest subunit to create a macromolecule (polymer) • Ex: 1 bead on a necklace • Polymer – many subunits (monomers) connected • Ex: whole necklace – many beads connected together

6. 2 Important Reactions • *For all macromolecules • Dehydration Synthesis • Removing water to make a bond • Energy is needed • Connects monomers to create polymer • Hydrolysis • Adding water to break a bond • Energy is released • Breaks polymers into monomers

9. Functional Groups • Functional group – In an organic molecule, groups of atoms give compounds their chemical properties; groups of atoms that participate in chemical reactions (i.e. today’s lab) • Hydroxyl • Carbonyl • Carboxyl • Amino • Phosphate Carbohydrates Lipids, Carbohydrates Amino Acids Amino Acids DNA, ATP (cell energy)

10. Male vs. female hormone – same structure but different functional groups

11. Carbohydrates (aka sugars) • Made of C, H, O • 1:2:1 ratio • Ex: C6H12O6 • Functions: • Main source of energy • Cell structure (plants cell wall) Glucose- C6H12O6

12. 3 Types of Carbohydrates • Monosaccharide  simple sugars • Disaccharides  2 sugars • Polysaccharides  complex carbs

14. Monosaccharides (monomer) • Burn through simple sugars quickly • Ex: Glucose (blood sugar-C6H12O6) fructose, galactose • Take before or during athletic event • Ex: Gatorade, fruits

15. Disaccharide (“double sugar”) • 2 monosaccharides brought together by dehydration synthesis • Ex: Maltose (body makes this sugar when we eat breads) • Lactose (milk) • Sucrose (plants’ form of blood sugar)

16. 2 monosaccharide + dehydration synthesis  disaccharide

17. Polysaccharides (polymer) • Longer lasting energy from complex sugars • Function: structure or storage • Ex: Cellulose cell walls of plants; paper; towels • Cannot be digested helps keep digestive system healthy • Ex: Starch  plant sugar; food storage • Ex: Glycogen  excess sugar (glucose) stored in liver • Take day or days before an event • Pasta, whole grain, cereal

20. Ted Ed Video • What do macaroni salad and gasoline have in common?? • Write an answer down in your notebook first. • http://ed.ted.com/lessons/the-science-of-macaroni-salad-what-s-in-a-molecule-josh-kurz

21. How Sweet is Sweet? Tongue detects 5 taste qualities: Bitter Salty Sour Sweet Umami (meat-like) Molecules of a substance attach to taste receptors on our tongue triggering a message to be sent to the brain Aspartame – not made of sugars/carbs but of 2 amino acids linked together

22. Lipids • Carbon, Hydrogen, Oxygen • Nonpolar Covalent bonds • Hydrophobic– water fearing • Ex: Salad dressing • Fats, Oils, Waxes • Steroids (chemical messengers)

23. Lipid Structure • Fat molecule = triglyceride • Monomer = 1 glycerol and 3 fatty acids • Polymers = Phospholipids, triglyceride, fats, oils, waxes

24. Lipid Functions • Functions: • Reserve energy • Insulation • Membranes of cells (phospholipids) • Cushion

25. Saturated vs. Unsaturated • Saturated • Don’t contain any double bonds • Solid fats • Ex: butter, meat, lard • Ex: cholesterol • Unsaturated • Double bonds/allows bending • Olive oil, vegetable oil, some margarines

26. Phospholipid • Structure • Contains phosphorous (P) & only 2 fatty acid tails • Fatty acid tail is hydrophobic • Phosphate head is hydrophilic • Found in cell membranes • Protects inner cell parts from water

28. Cholesterol • Type of steroid • Needed for cell membranes, produces hormones, and bile (digests fat) • Affected by: • Diet & weight • Genetics & activity • Age and gender

29. Types of Cholesterol • 1. LDL(low density lipoprotein) • BAD cholesterol • Carries cholesterol to cells and tissues • 2. HDL(high density lipoprotein) • GOOD cholesterol • Carries cholesterol away from cells and tissue

32. Trans Fat • Some found in nature and some artificial • Why do we use it? • Cheaper to use • Easy to use • Desired flavor/texture • Outcome  Raises LDL, lowers HDL • Types of Food: • Doughnuts/French fries/ pizza dough

33. Cardiovascular disease • Caused by deposits of plaque build up within the walls of blood vessels, reducing blood flow • Leads to heart attacks

36. Anabolic Steroids • Artificial versions of the male hormone testosterone • Causes: • General build up of muscle and bone mass during puberty • Testosterone- Maintains masculine traits throughout life

37. Outcomes of Steroid Use • Violent mood swings and depression • Liver damage • Alter cholesterol levels  leading to high blood pressure and cardiovascular problems • Reduced output of male sex hormones • Shrunken testicles, reduced sex drive, breast enlargement, infertility

38. Proteins • Polymer- polypeptides • Monomer- amino acids • Consists of N, C, H, & O

39. Functions: • **Enzymes -- speed up & regulate all chemical reactions • Structure: tendons, ligaments, muscles • Protection: antibodies of immune system • Hormones: chemical messages • Transport: hemoglobin carries oxygen in blood • Cell recognition: ex  organ transplants

40. Amino Acids • Building blocks of protein (monomers) • 20 amino acids • Consist of: • Amino group & carboxyl group – SAME FOR EVERY AMINO ACID • R group – unique between amino acids • Essential amino acids – must be obtained through diet

41. Amino Acids • Amino acids are held together by a peptide bond – covalent linkage resulting when water is removed (links 2 amino acids) • Polypeptide – chain of amino acids • Unique sequence of AA • Most polypeptides are 100 AA long; some 1000’s or more • Protein – one of more polypeptide chains twisted, folded, or coiled into a 3D shape

42. Linking amino acids by removing H2O

45. Protein Shape • Protein function depends on the specific shape of a protein • Denaturation – polypeptide chain unravel losing specific shape of protein and function • Excessive heat • Changes in pH • Ex: Frying egg  clear proteins become solid and white • High fevers  dangerous b/c can denature important enzymes

46. 4 Levels of a Protein • Primary • Unique sequence of amino acids • Secondary • Polypeptide coils and folds • Ex: Alpha helix OR beta pleated sheet • Tertiary • 3D shape of polypeptide (ONE polypeptide)  multiple alpha helices or pleated sheets • Quaternary • Association of subunits including 2 or more polypeptide

48. Enzyme – Type of protein • - Protein that functions as a biological catalyst (speeds up chemical reactions) increasing the rate of reaction without being changed • Activation energy – energy needed to start a chemical reaction • Enzymes lower activation energy • W/o enzymes metabolic reactions would occur too slowly to sustain life

49. Chemical Reactions • Chemical Reaction- process that changes one set of chemicals into another • Reactants- elements/compounds that reactions start with Products- elements/compounds that are produced by a chemical reaction