SNC4M Macromolecules

1. SNC4M Macromolecules

2. One day in the hospital... Doctor: I have some bad news and some very bad news. Patient: Well, give me the bad news first.Doctor: The lab called with your test results. They said you have 24 hours to live.Patient: 24 HOURS! That’s terrible!! WHAT could be WORSE? What's the very bad news?Doctor: I've been trying to reach you since yesterday.

3. A Question from Yesterday • How do we function when the Gall Bladder is removed? • Gall Bladder is usually removed when infected or partially blocked as a burst gall bladder is a MAJOR health risk • The removal of the gall bladder will result in a lack of smooth flow between the Liver and the individuals fat digestion • Most individuals that have had their gall bladder removed will need to either watch their fat intake, or balance their fat with bile supplements and enzymes

4. Some terminology... • Diet – the amount and type of food we eat day to day • Nutrient – substances the body requires to function

5. Macromolecules • Large molecules/polymers containing carbon • Monomer = small piece/building block of a large molecule • Polymer = several monomers put together • Nutritionally important macromolecules: • Carbohydrates • Lipids • Proteins

6. So whatcha gonna do? • Pick two other people to work with • Each of you will take one macromolecule • Carbs – p26, Lipids – p28, Proteins – p30 • Fill in the chart for your respective molecule • When you’re all done, share the information with the rest of the group

7. Carbohydrates • Provide immediate energy for your muscles, brain, and cells • Should form the majority of your daily food intake (50-55%) • Examples?

8. Carbohydrates - Structure • Composed of hydrogen, oxygen, and carbon • Three types: • Simple Sugars (immediate source) • Monosaccharides  made up of one sugar, e.g. Glucose or fructose • Disaccharides  made up of two sugars, e.g. Sucrose (glucose + fructose), maltose (glucose + glucose) or lactose (glucose + galactose) • Complex Sugars (secondary source) • Polysaccharides  made up of three or more sugars, e.g. Starch, cellulose, or glycogen

9. Carbohydrates glucose

10. Carbohydrates – Interesting! • Glucose is the most important sugar for the body – why? • Only fuel used by the brain • Only glucose can be absorbed by cells/blood

11. Brown or white? OR • raw sugar does retain some of the natural mineral and vitamin content in sugarcane juice, but not in a significant amount

12. Lipids • Should make up no more than 30% of diet • When carbohydrates are not available for energy, your body uses fat instead • Liquid fat is called oil • ~ 2x the energy as carbohydrates • Examples?

13. Lipids - Function • Provide protection and insulation against heat loss • Important to make some chemicals in the body (i.e. hormones, energy) • A way to store energy for times of starvation

14. They contain 2.25 times the energy per gram than carbohydrates!

15. Lipids - Function • Phospholipid bilayer of cell membrane

16. Lipids - Function • Sterols (e.g. cholesterol) are used to make hormones (chemicals that send messages around the body)

17. Lipids • Chemical components: • Glycerol • Fatty acids Note: 1 Glycerol + 3 Fatty Acids  Triglyceride

18. Fatty Acids • May all be the same or may all be different • Unsaturated fatty acids: • At least one double bond (or more) is present between carbons that form kinks and bends • Usually in liquid state at room temperature • Found in plants (plant oils are healthier)

20. Fatty Acids • Saturated fatty acids: • Only single bonds present between carbons • Usually in solid state at room temperature • In animal products (lard, butter, meat etc.)

21. Note! • Lipids do not dissolve in water • Why? • “Like dissolves like”  nonpolar substances dissolve other nonpolar substances while polar substances dissolve other polar substances

22. Lipids • Cholesterol • Cholesterol is needed to maintain structure of cell membrane • Too much = bad  heart disease (atherosclerosis – blockage of blood vessels) • Good cholesterol = HDL, bad cholesterol = LDL

23. What are some good sources of fat?

24. Atherosclerosis

25. Protein • The building blocks of organisms (i.e. muscle) • Needed for growth and repair • Should make up ~15% of diet (higher during pregnancy, nursing, or phases of growth/exercise) • Made of building blocks called amino acids (~20) • Composed of carbon, hydrogen, oxygen, and nitrogen • Examples?

26. Protein • There are 20 common amino acids • Some are essential in your diet (8) • The others can be made from the materials present in your body (how many?)

27. Where can you find proteins? EVERYWHERE!

28. Function • Structural support • Example: hair is made-up of a protein called keratin

29. Function • Enzymes (chemicals that speed up reactions without being consumed in the reaction) • Examples: • amylase in saliva breaks down starch • lipase breaks down fat • pepsin &trypsin break down protein

30. Function • Transport (move materials across the cell membrane or to different parts of the cell) • Example: • Hemoglobin delivers oxygen from lungs to each cell in your body

31. Function • Hormones • Examples: Insulin or Thyroxine

32. Function • Antibodies • Defend against foreign pathogens (disease)

33. What are some good sources of proteins?

34. How do we know if it’s there? • Various indicators can be used to detect the presence of nutrients

35. Benedict’s Solution – what for?

36. Iodine Test – what for?

37. Sudan Red Test – what for?

38. Biuret Reagent Test – what for?

39. Homework • What is the difference between HDL and LDL cholesterol? • Why is one worse than the other?