Women in Science: Looking for Role Models

1. Magdolna Hargittai Women in Science: Looking for Role Models Speaker: Magdolna Hargittai Hungarian Academy of Sciences Budapest University of Technology and Economics • Why are so few women in top positions in science? • Can we expect more women Nobel laureates? DATE: Friday, February 25, 2011 Time: 11:00 am - 12:30 pm VENUE: Atrium Amphitheater

2. ANNOUNCEMENTS • I will have your exams graded by next week • If you are having trouble, please contact me **DO NOT WAIT • BLACKBOARD IS UP • I will be loading material this week • Please allow a few days for me to transfer all items from the wordpress blog to Blackboard • FORM STUDY GROUPS!!! • Now is the time

3. Weekend trip to Vermont

4. Alaskan Huskies artificially selected for their agility

5. Handmade dogsled made of Ash Trees

6. Dogsledding- 6 dogs, diet high in protein!

7. Snow Shoeing- Snow shoes spread your weight making it easier to walk on top of the snow…reduces sinking

8. Natural Ice Formations Temperature Feb. 20 was 10 Degrees Celsius -5 with the wind chill

9. Making a scientific Observation Conclusion: Ice is very very COLD!

10. A nearby stream demonstrates that ICE IS LESS DENSE THAN WATER

11. Create your own adventure!! Montgomery, VT Montgomery Adventures by Mountain Haven 802-370-2103 www.montgomeryadventures.com

12. WEEK 4- Macromolecules I (large molecules) The Biomolecules of Cells Monomers and Polymers Dehydration synthesis Hydrolysis Carbohydrates Lipids Chapter 3 PAGES 40-47

13. Biomolecules A biomolecule is a chemical compound that naturally occurs in living organisms - Carbohydrates (Sugars/ Monosaccharides) - Lipids (Fats- Glycerol and fatty acids) - Proteins (Polypeptide- amino acids) - Nucleic Acids (DNA, RNA- Nucleotide)

14. Foods are rich in Biomolecules High Fat High Protein High Carbohydrates

15. Ingest Food Protein Triglyceride/Fatty Acid Carbohydrate Subunit/monomer Subunit/monomer Subunit/monomer

16. Synthesis of Molecules How are biomolecules made or synthesized? - Dehydration reaction *An –OH group and a –H are removed from joining subunits/monomers *Water molecules are formed as subunits unite

17. Degradation of Molecules How are biomolecules broken down? - Hydrolysis * An –OH group and a –H from a water molecule attach to subunits. * Water is added to the joined subunits to break them apart

18. Enzymes An enzyme is required for synthesis and degradation to occur Enzyme- a protein that catalyzes a reaction Enzymes speed up reactions and bring reactants together. Enzymes are not changed by the reaction even though they participate in it.

19. POLYMERS Polymers are large biomolecules made up of monomers or subunits of the same type *Amino acids are monomers of a Protein *A protein is a polymer made up of amino acids (monomers) *Nucleotides link together to form a nucleic acid (DNA/Polymer of nucleotides)

20. Biomolecules/Macromolecules 1- Carbohydrates 2- Lipids 3- Protein/Enzymes 4- Nucleic Acids Week 4 Week 5

21. Carbohydrates • Energy source • Can be single sugar molecules (monomers) • Can be chains of sugar molecules (polymers) • Most Carbohydrates have a 1:2:1 ratio of C:H:O • For every 1 C there are 2 H and 1 O

22. Monosaccharide • A single sugar molecule = a monosaccharide Glucose- C6H12O6

23. Monosaccharide Cont.’d • Monosaccharides are carbohydrates • They consist of only 1 single sugar molecule • 3-7 Carbon atoms • Usually a 6 Carbon monosaccharide forms a HEXOSE ring

24. Glucose and Fructose Both have the chemical Formula C6H12O6 They are isomers They are monomers They are monosaccharides They are hexoses

25. Glucose C6H12O6 • A hexose sugar • Has several isomers • Major source of energy/fuel for all living organisms • Found in the blood of animals • Source of biochemical energy • Glucose is broken down in cell respiration and provides ATP/Energy to the cell

26. Deoxyribose and Ribose • Both are 5 Carbon or Pentose sugars/ monosaccharides • These sugars are important in the formation of DNA and RNA Deoxyribose Deoxyribonucleic Acid

27. Disaccharides • Monosaccharides = 1 sugar molecule • Disaccharides = 2 monosaccharides • Disaccharides form when 2 monosaccharides join together via a dehydration reaction

28. Varied types of Disaccharides 1- Maltose = Glucose + Glucose (forms in digestive tract during digestion) 2- Sucrose = Glucose + Sucrose (used as a food sweetener) 3- Lactose = Galactose + Glucose (Found in Milk) ** Lactose intolerant? This means that you can’t break down the bond between Galactose and Glucose, use alternative, lactose free milks like soy or rice milk

29. Polysaccharides • Are carbohydrates • Are polymers of monosaccharides • Can be stored for future energy use • Are insoluble in water and do not cross the membrane of cells • Both plants and animals store polysaccharides A polymer of monosaccharides= A polysaccharide

30. Breakout Session 1 High fructose corn syrup (HFCS) is used in a variety of every day food items like soda, granola bars and candy. HFCS is a cheap alternative to using sugar due to government corn subsidies. In recent years, the sugar industry has launched an effort to warn people of the effects of HFCS which they claim has aided in the US obesity epidemic. In response, the corn industry has spent millions of dollars on public service announcements claiming that corn syrup is exactly the same as natural sugar. ‘According to a recently published Princeton study, rats fed a diet rich in HFCS accumulated more belly fat and had higher levels of circulating triglycerides (i.e., fat) -- both of which are factors in metabolic syndrome, a precursor to heart disease -- than their sugar-fed peers. However, HFCS is not any higher in fructose than table sugar -- both are about 50 percent glucose.’ http://www.aolhealth.com/2010/04/26/high-fructose-corn-syrup-vs-sugar/

31. High Fructose Corn Syrup v Sugar and Cane Sugar ‘Sugar and HFCS share the same biochemistry. The main difference is that HFCS is manufactured from corn syrup (primarily glucose), which undergoes enzymatic processing to increase the fructose content and is then mixed with glucose. Pure sugar is also composed of glucose and fructose but in marginally different concentrations.’ HFCS is a manufactured product. http://www.aolhealth.com/2010/04/26/high-fructose-corn-syrup-vs-sugar/ Based on what you know about chemical bonding and calories, do you think the sugar industry is right? What is the major difference between HFCS and sugar? Why should people be concerned if at all? Are sugar and HFCS metabolized by the body in the same way?

32. Plant Polysaccharides • Stored carbohydrates in plants • Polysaccharides are stored in plants • They are stored in the form of STARCH • Starch= A straight chain of glucose with a few side branches • There are two forms of starch in plants • 1: Amylose- Non-branched • 2: Amylopectin- Branched

33. 2 Plant Starches Amylopectin Branched Amylose Non-Branched

34. Animal Polysaccharides • Stored Carbohydrates in animals • GLYCOGEN • Highly branched polymer of glucose • Animals store glucose as glycogen • Glycogen is stored in the liver in liver cells • Release of stored glucose is initiated by hormones Insulin, a protein/hormone, signals liver cells to take up glucose and store as glycogen for future energy use

35. Polysaccharides • Not soluble in H2O, therefore are great for storage of glucose/energy • Can not readily pass through the cell membrane or cell wall • Are important because they can also be used to support cell structure

36. Polysaccharides as Structural Molecules 3 kinds of structural/cell supporting polysaccharides / carbs 1- Cellulose- Found in Plants ex. Cell walls in plants contain cellulose 2- Chitin- Found in animals and fungi ex. In the shells of crustaceans and insects 3- Peptidoglycan- Found in bacteria ex. In cell walls of bacteria

37. I. Cellulose

38. I. Cellulose • Polysaccharide found in plants • Polymer of glucose • Forms microfibrils • *It is the most abundant carbohydrate on earth!! • Microfibrils are the primary constituent of plant cell walls

39. I. Cellulose COTTON WOOD

40. I. Cellulose • Cellulose is digested by some organisms: • Rabbits • Cows * Unlike humans, rabbits and cows have bacteria to help them digest cellulose • Humans do NOT digest cellulose • Cellulose is a dietary fiber which regulates ‘elimination’ (ie- poop!)

41. II. Chitin

42. II. Chitin • Polysaccharide found in animals and fungi • A polymer of glucose w/ an amino group attached to each glucose • Found in fungal cell walls • Found in exoskeletons of crabs, lobsters, insects, scorpions

43. II. Chitin Plant seeds are coated in Chitin for protection

44. II. Chitin • Chitin is NOT digested by humans • Chitin has antibacterial and antiviral properties and is used in medicine to dress wounds • Chitin is used in the production of cosmetics and various foods Chitin, the main constituent of the crustacean shells, is an excellent cosmetic product that is remarkably well tolerated by the skin. Chitin is a particularly effective hydrating agent. It has two advantages: it supplies water and it avoids dehydration.

45. III. Peptidoglycan • A polymer of glucose • Found in bacteria • Used to create bacterial cell membranes Bacteriophages attacking Bacterial cell wall

46. Biomolecules/Macromolecules 1- Carbohydrates 2- Lipids 3- Protein 4- Nucleic Acids Week 4 Week 5

47. Lipids From ‘lipos’- Fat, Greek -Lipids come in many varieties 1) Fat- provides insulation in animals useful in cooking (butter, lard) 2) Oil- derives from plants (ex. sesame oil) 3) Phospholipids- forms plasma membranes 4) Steroids- cell messengers (ex. Sex hormones) 5) Waxes- Protective functions in animals (candles)

48. Lipids • Lipids, like carbohydrates, are stored sources of energy, but with a different structure Carbohydrate Cholesterol

49. Lipids • Lipids, unlike carbohydrates, are stored for long term energy storage • Animals use fat/lipids rather than gylcogen (carbs) for long term storage of energy b/c fat stores have > energy ! • Insoluble in H2O b/c no polar groups attached

50. I. Fats and II. Oils • Triglycerides • Triglycerides are molecules that constitute fats and oils • They are lipids • Fats and oils contain glycerol and fatty acids TRI (3) - GLYCERIDE (gylcerol or fatty acid) =