Carbon Compounds: the essential notes

1. Carbon Compounds:the essential notes Biology 9 – October 2010

2. The next Month (or so) at a Glance: Biochemistry, The Power of Enzymes, and Digestion We will be answering these questions: • What’s in this Hamburger? • How do we get the stuff that’s in it, out? • What happens to this stuff as we get it out? • Why do we need this stuff? By the end of this unit, you should be able to… • Explain why we need carbohydrates, lipids, and proteins • Explain how we extract these nutrients from food • Explain how an enzyme’s structure fits its function • Explain how structures in the digestive system fit their function • Explain why enzymes are essential to digestion • Exhibit basic lab safety skills in the McMush & Enzyme Labs • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

4. Identifying the Carbon Compounds in this Hamburger Lettuce and Tomato = Carbohydrate (Fiber) Ketchup = Mostly Carbohydrate (simple sugar from Corn Syrup) Hamburger Meat = Lipids and Proteins Cheese = Mostly Proteins and Lipids Bun = Carbohydrate (Complex Carb from Starch) • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

5. Carbon Compounds:The Molecules of Living Things Answer in your notebook w/ a title: • Why do you think these are called CARBON compounds? Write some reasons in your notebook.

6. Let’s get a sense of scale: How Do Molecules & Atoms Relate to Cells? Zoom In

7. Zoom in… A Single Organelle (chloroplast) in the Cell PLANT CELLS Atoms come together to make up molecules Zoom in a lot more… A Single Molecule inside the Organelle (chlorophyll) What elements do you see in the atoms that make up this molecule?

8. Six Common Elements in Living Things: • Carbon (C) • Hydrogen (H) • Nitrogen (N) • Oxygen (O) • Phosphorus (P) • Sulfur (S) CHNOPS • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

9. Carbon:The “Swiss Army Knife” Element of Life More versatile than any other element! • Can bond with itself and many other elements • Forms millions of large molecules Monomer – a single, building-block molecule based on carbon Polymer (a.k.a. Macromolecule) – “Many monomers” a long chain of monomers bonded together to form one huge molecule • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

10. 4 Types of Carbon-Based Compounds: • Carbohydrates • Lipids • Proteins • Nucleic Acids All contain C, H, O and sometimes N, P, S. Each type is made of monomers that connect to form polymers. IMPORTANT NOTE: Each type is separate – not made of each other! Lipids are not made of carbs! • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

11. Carbohydrates contain C-H2O Simple sugars • Monosaccharide = onesugar Ex: glucose, fructose • Disaccharide = doublesugar Ex: sucrose, lactose, maltose • Used as an immediate energy source (for cell respiration to make ATP) Foods: sugar, fruit, candy, juice, soda • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

12. Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food Carbohydrates (cont) Complex sugars • Polysaccharide = manysugars • Starch – used for long-term energy storage Foods: grains, root vegetables (bread, pasta, cereal, rice, corn, potatoes) • Fiber – can’t give energy but helps our digestive systems • Found in plant cell walls Foods: fruits, vegetables, whole grains (lettuce, celery, whole wheat)

13. Lipids contain mostly C and H • Examples: • Fats, oils, cholesterol, waxes • Characteristics: • Made of fatty acids and glycerol • Do not dissolve in water (repel water) • Uses in the Body: • Long-term ENERGY storage • Cell membranes • Waterproofing Foods: Oils (from nuts, seeds, fish, cheese, meat), butter, lard. Mad carbons = Mad Energy (aka – mad calories) • Objectives for Class: • Identify examples of foods that contain lipids • Identify two key functions of lipids • Describe the monomers and polymers of lipids

14. Proteins contain C, H, O, N and some S Have thousands of different uses! Proteins can be… • Enzymes (control chemical reactions) • Hormones (ex: insulin) • Transporters • in cell membranes • in blood cells (hemoglobin) • Body structures (hair, muscle, skin, bone) • Immune system (fight diseases) • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins

15. How can there be so many Different Proteins? Proteins are made of: • Amino acids (monomers) • There are 20 different amino acids (different R’s) • Thousands of A.A.’s connect in any possible order to form long chains  this makes thousands of different possible proteins • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins

16. What Foods Contain Proteins? • Most animal products such as • Meat & fish • Eggs • Milk, yogurt, cheese • Beans and nuts(especially when eaten in combination with complex carbs) • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins