Unit Three: Diabetes

1. Unit Three: Diabetes Serious effects a disease within one system can have on homeostasis in the body as a whole

2. Homeostasis & Diabetes • Internal stability within the body • Metabolic processes occur within normal ranges Homeostasis disrupted = disease or illness • Example:Diabetes • Lack of insulin function = Diabetes • What is Insulin? • Very Important Protein(hormone) • Regulates glucose entering cells • Created by the Pancreas • Controls blood sugar

3. So What? • Without insulin, cells do not take in the glucose they need for energy • If the cell becomes resistant to insulin= type 2 diabetes • Same effect as if there was not insulin present • The cells do not take in glucose from the blood

4. Types of Diabetes • Type 1:Insulin-Deficient Diabetes (Juvenile Diabetes) • Type 2: Insulin-Resistant Diabetes (Adult Onset)

5. Who Gets Diabetes? • 20.6 Million Americans have it! • 1 in 250 Americans

6. Diabetes by the Numbers… • Worldwide • 2002 - 171,000,000 known to be diabetic • 2005 – 1 million people died from diabetes • 2030- 371,000,000 expected to be diabetic • In the U.S. • 2002 – 17,702,000 known to be diabetic • 2030 – 30,317,000 expected • 1/3 of adults do not know they have it • 2002 - $132 billion health care cost • 2000-2005 – age of onset getting younger

8. Diabetes Complications • 50% of diabetics will have heart disease • 12% of diabetics will suffer serious vision loss early on • 75% of diabetics will suffer serious vision loss after 15 years • 1/10 of U.S. health care dollars are spent to treat diabetes

9. The Good News • Good News • Better treatments • Earlier diagnosis • Proactive early intervention techniques • New Research • But: There is no cure. Yet! • Look at role of: • Food • Macromolecules • Metabolism • Feedback loops • Blood sugar concentration • Insulin

10. Key Terms & Essential Questions • Key Terms • Calorie • Nutrient • Molecule • Essential Question 1 • 1- What are the nutrients identified on food labels? • Discuss • What do we already know about diabetes • Why does a diabetic have to watch what he or she eats? • Ask students for examples of junk or healthy food.

11. Activity 3.1.1 What’s in the Stuff We Eat? • Activity 3.1.1 What’s in the Stuff We Eat? • Acess through your curriculum icon • Handouts • Nutritional Terms Chart • Label Analysis Chart

12. Your OCTC Account • OCTC Homepage (http://www.octc.kctcs.edu/) • Click “Student Self Service” • Enter your username (I’ll give this to you) • And password • P@s$[last 4 digits of your social][birth month birth year MMDD] • if your SSN were 123-45-6789 and your birthday was May 1, your pass word would be P@s$67890501

13. Setting your KCTCS Password through the User Account Center • Browse to OCTC’s homepage, www.octc.kctcs.edu. • click the link that says “User Account Center” • Click “KCTCS User Account Center” • Fill in your birth month and day, and your KCTCS ID number and Social Security Number (or personal email address, which KCTCS must have on file in PeopleSoft). • Click “Create/Update My User Profile” • The next page shows your KCTCS ID number and your user name.

14. Password • Click the orange button that says, “Set My Password”. • In the window that pops up, type in your last name and your KCTCS ID number, then click the “Sign In” button. • Be at least eight characters in length • Contain characters from three of the following four categories: • English uppercase characters (A through Z) • English lowercase characters (a through z) • Base 10 digits (0 through 9) • Symbolic characters (e.g., !, $, #, %) • Be significantly different from prior passwords. • Not contain your name or user name. • Not be a common word or name. • Passwords expire after 90 days.

15. Activity 3.1.2: How much energy is in food? • What is a calorie, and how is it related to food? • Heat= energy • As the food burns…energy is being released • First Law of ThermodynamicsEnergy can be changed from one form to another, but it cannot be created or destroyed. • Essential Question 2- How is the amount of energy in a food determined? • Key Terms • Chemical Bond • Chemical Reaction • Compound

16. Activity 3.1.2 Calorimetry • Food labels list the number of calories in a serving of a food • The number of calories is an indication of the amount of energy that a serving of food provides to the body • When referring to food, a calorie is the amount of energy needed to raise the temperature of 1 kg of water 1° C • The number of calories in a piece of food is determined by measuring the increase in temperature of a known volume of water when a portion of the food is burned • This process for measuring the amount of energy in food is called calorimetry

17. Activity 3.1.2 • Needs: • Lab Manual- TAKE GOODS NOTES THROUGHOUT • Logger Pro trouble-shooting and resource sheets • Lab coat & goggles • STOP! See me… • When you think your stand is built • Before using your digital balance • Before you burn • Set experiment for 10 minutes: • Experiment at top • click data (control + D) • set for 10 minutes • Complete Activity 3.1.2 for homework, due Wednesday

18. A little bit of chemistry…

19. 0 The Bulk of Living Matter: Carbon, hydrogen, oxygen, and nitrogen

20. Trace elements 0 • Essential to life • Occur in minute amounts • Common additives to food and water • Dietary deficiencies • Physiological conditions Ex) iodized salt

21. Sodium Chloride Chlorine Sodium 0 Elements can combine to form compounds Compounds- Chemical elements combined in fixed ratios Figure 2.3

22. Atoms 0 • The smallest particle of matter that still retains the properties of an element • Composed of 3 Subatomic Particles • Protons: positive charge • Neutrons: Neutral Charge • Electrons: Negative Charge

23. Subatomic Particles Protons • Positive charge • In a central nucleus neutrons • Neutral charge • In a central nucleus • = in wt. to protons Electrons • Negative charge • Arranged in electron shells • Surrounding nucleus • MUCH lighter • 1/2,000

24. Outermost electron shell (can hold 8 electrons) First electron shell (can hold 2 electrons) Electron Nitrogen (N) Atomic number = 7 Oxygen (O) Atomic number = 8 Hydrogen (H) Atomic number = 1 Carbon (C) Atomic number = 6 Periodic Table

25. Subatomic Algebra • Protons= atomic number • Protons + neutrons= mass number Atomic number

26. 0 Isotopes • The number of neutrons in an atom may vary • Variant forms of an element are called isotopes • Some isotopes are radioactive

27. 0

28. Essential Qs & Key Terms • Get 3.1 and 3.2 Crossword • Essential Questions • 3. What is the basic structure of all matter? • 4. What is a chemical reaction? • 5. What is the role of a chemical bond in energy transfers? • 6. What is the relationship between nutrients, food, chemical reactions, and energy? • Key Terms • Covalent bond • Homeostasis • Hydrogen bond • Hydrophilic • Ionic bond • Polarity • Solute • Solution • Solvent

29. Activity 3.1.3 • Takes you through a lesson on molecules • Starts with an interactive presentation available on our website: • http://lifescienceacademy.weebly.com/unit-3.html • Interactive Molecules PowerPoint • You MUST follow directions as you go through • Lab Manual • Molecule Kit • Atomic model Resource Kit • Sports Drink vs. Water Resource Sheet

30. Sports Drinks vs. Water • Essential Questions • Why is water balance such an important factor in maintaining homeostasis? • Are sports drinks a valuable tool in maintaining water balance?

31. 3.2.1 Macromolecules • Large organic molecules that contain carbon • Necessary for life • Made by combining smaller molecules • Polymers—made of repeating sub-units called monomers. • Proteins, Carbohydrates, Nucleic Acids

32. Four classes of Macromolecules • Proteins • Carbohydrates • Nucleic Acids • Lipids

33. Proteins • Amino Acid building blocks • amine (-NH2) • carboxylic acid (-COOH) • Functions • Structure (tissues, organs) • Movement • Cellular communication • Storage • Transport • Metabolic reactions (enzymes) • Protection (antibodies) • Tryptophan • Leucine

34. Carbohydrates • Building Blocks • Monosaccharides • One sugar • Glucose, Fructose • Large carbohydrates • Polysaccharides • Many sugars • Starch, Glycogen • Functions • Energy source • Structure • Store energy for later use • Cell communication

35. Nucleic Acids • Building Blocks • Nucleotide • Two types of nucleic acids • Deoxyribonucleic Acid (DNA) • Ribonucleic Acid (RNA) • Function • Passing traits from generation to generation • Protein production

36. Lipids (not polymers) • No single building block • Made of C, H and O • Fats (triglycerides) • Steroids • Oils and waxes • Phospholipids • Fat soluble vitamins • Functions: • Energy storage (triglycerides) • Cell communication • Structural • Insulation • Protection (wax)

37. 3.2 Key Terms • Adenosine tri-phosphate (ATP) • Amino Acid • Carbohydrate • Chemical Indicator • Dehydration Synthesis • Disaccharide • Electrolyte • Glucose • Hydrolysis • Lipid • Macromolecule • Monomer • Monosaccharide • Polymer • Polysaccharide • Protein

38. Essential Questions • What are the main structural components of carbohydrates, proteins and lipids? • How do carbohydrates, proteins and lipids differ in structure and function? • What types of foods supply carbohydrates, proteins and lipids? • What is dehydration synthesis? • What is hydrolysis? • How do dehydration synthesis and hydrolysis relate to food? • How can macromolecules be detected in foods?

39. Activity 3.2.1 • Go step by step • Get my OK when directed to do so • DO NOT SKIP around…it will only make it harder! • Open activity in curriculum file • Use either loose leaf notebook paper or copy paper to create your answer packet • Write Activity 3.2.1 at top • Followed by your name • Two sections • Procedure (make your sketches large, ½ page minimum) • Conclusion Questions (complete sentences)

40. Activity 3.1.2 Math Review • Energy gained by water (chemistry calories) = (mass of water) x (change in temperature) x (specific heat of water) • The specific heat of water is 1 calorie ÷ (1 g x 1°C)= 1.

41. Activity 3.1.2 Math Review • Energy content of the food sample (chemistry calories) = Energy gained by water ÷ change in mass of food

42. Activity 3.1.2 Math Review • Calculate the energy content of the food sample in food calories. • 1 food calorie= 1000 chem calories (1 km= 1000m) • Chem calorie/1000= food calorie (m/1000=km

43. Activity 3.1.2 Math Review • Calculate the food energy (joules/g). • One chemistry calorie is equal to 4.186 joules. • E food (chemcal/g) * 4.186= joules/g • Divide by 1000 to get kJ/g

44. Activity 3.1.2 Math Review • Energy gained by water (chemistry calories) = (mass of water) x (change in temperature) x (specific heat of water) • The specific heat of water is 1 calorie ÷ (1 g x 1°C)= 1.

45. Section 3.3: Molecules Working Together • Protein- Any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids • Are an essential part of all living organisms • Structure dictates function! • One primary function- to act as enzymes!

46. Activity 3.3.1 • Essential Questions 1 and 2 • 1. What is an enzyme? • 2. What is the general role of enzymes in the human body? • Key Terms • Catalyst • Enzyme • Homeostasis • pH Scale • Substrate

47. A protein catalyst called an enzyme decreases the energy of activation needed to begin a reaction • enzyme- a protein molecule that functions as a biological catalyst, increasing the rate of a reaction without itself being changed into a different molecule

48. HOW ENZYMES FUNCTION • Enzymes speed up the cell’s chemical reactions by lowering energy barriers • Energy of Activation- Amount of Energy reactants must absorb before a rxn can begin • Reactants Products • Protiens, DNA, carbohydrates, phospholipids are rich in “potential energy”

49. EA barrier Enzyme Reactants Products 1 2 Figure 5.5A

50. EA withoutenzyme EA withenzyme Reactants Net changein energy Energy Products Progress of the reaction Figure 5.5B