Biology Journal 8/26/2013

1. Biology Journal 8/26/2013 What could be some foods high in carbohydrates? Fat? Protein?

5. Organic food is not the same as organic molecules. All of our food is made out of organic molecules. “USDA Organic” certified food is grown and never touches artificial fertilizers or pesticides, is not genetically modified. • Organic food is not necessarily healthier for you! • But it is… • Much better for the environment • Grown locally and supports the local economy (it has to be because organic food spoils faster) • Tastes better because its fresher

6. Get ready to play…Organic or inorganic? • Name the molecule! • Say whether it is organicor inorganic!

7. H2O water Inorganic!

8. C6H12O6 glucose Organic!

9. CO2 Carbon dioxide Inorganic!

10. Na2CO3 sodium carbonate Inorganic!

11. C4H10 butane Organic!

12. C5H10O5 ribose Organic!

13. NaHCO3 sodium hydrogen carbonate Inorganic!

14. Amino Acids Organic!

15. C3H8O3 glycerol Organic!

16. O2 oxygen Inorganic!

17. Triglyceride Organic!

18. eMolecules.com online drawing tool • Try to draw: • Glycine • Glycerol • Fatty acids • Glucose • Ribose

19. Question from Paper 1 Which molecule represents ribose? What is molecule B? What is molecule C?

20. Question from Paper 1 Which structure represents an amino acid?

21. Question from Paper 1 Which molecule is: i. ribose ii. Generalized fatty acid ii. Generalized amino acid Discuss which two molecules are most similar in structure.

22. Biology Journal 8/28/2013 What is the name of this molecule? What are each of the parts called?

23. Biology Journal 8/28/2013

24. What is a monomer?What is a dimer?What is a polymer? glucose lactose starch

25. Carbohydrates and Sugars Assessment statement: State one function of glucose, lactose and glycogen in animals, and of fructose, sucrose and cellulose in plants.

26. Important AnimalCarbohydrates Glucose • A monosaccharide • “Blood sugar” • Used in cellular respiration As you eat and burn calories, your blood sugar levels go up and down.

27. Important AnimalCarbohydrates Lactose • A disaccharide • Made out of 2 glucoses • Milk sugar • People with lactose intolerance don’t make the enzyme that breaks the glycosidic bond between the 2 glucose molecules.

28. Important AnimalCarbohydrates Glycogen • Polysaccharide made out of glucoses. • Our bodies store our “blood sugar” as glycogen • Its concentration in the blood is controlled by the hormone insulin. • Its like starch, but highly branched and compact. Glycogen is often attached to a protein your body makes called glycogenin

29. Animal Sugars / Carbohydrates

30. Important Plant Carbohydrates Fructose • A monosaccharide • “fruit sugar” • Found in many sweet plant parts, but it often linked to glucose to make sucrose.

31. Important Plant Carbohydrates Sucrose • A disaccharide • Made out of 1 glucose and 1 fructose • Common table sugar found in many sweets and candy We get raw sucrose from plants like sugar cane and sugar beets.

32. Important Plant Carbohydrates Starch • Polysaccharide made of glucoses. • Provides most of the calories in “carbs” that we eat. • Found in plants like potatoes, rice, grains, oats, fruit…

33. Important Plant Carbohydrates Cellulose • Polysaccharide made out of glucoses (attached differently than starch) • We can’t digest it, so it has no calories. It’s called “fiber.” • Plant cell walls. Makes up many plant parts like wood and leaves • Found in salads, vegetables

34. Plant Sugars / Carbohydrates

35. Protein and Amino Acids • Long, specifically-shaped chains of amino acids. • Proteins do everything! Protein makes skin stretchy, bones hard, gives your hair its color, lets you digest different foods, makes up hormones… Protein: long, long chains of amino acids

36. There are 20 kinds of amino acids used in the human body. They link up differently to make different proteins

37. We can break down proteins and get energy too. We absorb and use many important amino acids from food high in protein.

38. Muscles are made of protein. Meat is high in protein because meat is animal muscle.

40. Turns garbage into bacon Your welcome.

41. Lipids Where fat comes from

42. Lipids (aka fats) are mostly carbon and hydrogens (repeating CH2 units). The calories, or energy, in fats comes from the C-H bonds. The more of these bonds, the more calories in it. We store our own extra energy in a fat called triglyceride.

43. Saturated fats are crammed with the maximum number of H’s. They have the most calories. What are the names of these lipids? Animal fats are usually saturated.

44. Unsaturated fats have one (monounsaturated) or more (polyunsaturated) double bonds. Plant fats are usually unsaturated.

45. Unsaturated fats have fewer calories, because they have fewer high-energy C-H bonds.

46. Saturated fats have no kinks in them and are usually solids at room temperature. • Unsaturated fats have many kinks and are usually liquids at room temperature. Double bonds cause bends or “kinks” in the carbon chain. Body Oil: Very Kinky Lard: Not Kinky

47. Which of these fats are saturated and which are unsaturated?

48. Which of these fats is unsaturated?Which of these will be a liquid at room temperature?

49. Which of these fats is a solid, and a liquid? Where do they come from?

50. Which has more saturated fat? 2% milk or soy milk