1. Unit 2:Chemistry of Life Part Two Organic Molecules Chemical Reactions Enzymes

2. Organic Compounds • Substances that contain carbon • Carbon occurs in almost every chemical compound found in living things • Four main types of organic compounds in living things:

3. Organic Compounds • Chains • Connected Groups • Rings

4. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

5. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

6. Organic Compounds • One of the more important properties of carbon is its ability to form long chains or sheets.

7. Biomolecules • Complex compounds in food, • Energy stored.

8. Carbohydrates are macro-molecules that function as fuel What are carbohydrates?

9. If you were going to build a large macromolecule or polymer it needs to be strong.  What type of chemical bond do you think would work best for building macromolecules? Covalent Ionic Hydrogen

10. Carbohydrates C, H, and O Primary fuel for organisms Cell structure

11. Carbohydrates

12. Energy is in the chemical bonds!

13. Simple sugars are the most effective source of energy. Monosaccharides 37 carbon atoms Glucose and fructose

15. Glucose Most carbohydrates— ultimately converted into glucose Blood sugar

17. When you eat a candy bar you are eating mostly simple sugars. If you eat a candy bar while watching a movie, how will your body utilize those sugars?

18. Complex carbohydrates are time-released packets of energy. More than 1 sugar (monosaccharide) unit Disaccharides sucrose lactose Polysaccharides starch cellulose

19. Chemical Fuel Preliminary Processing

20. Starch > 100’s of glucose molecules joined together Barley, wheat, rye, corn, and rice Glycogen—“animal starch”

22. Not all carbohydrates are digestible. Chitin Cellulose

25. Fiber “Roughage” Colon cancer prevention/reduction Termites ecological role

26. Which source of carbohydrates will be digested the slowest? Table sugar Honey Whole wheat bread Apple

27. Why does a salad dressing made with vinegar and oil separate into two layers shortly after you shake it? Hydrophobic Hydrophilic Lipids

30. Fats are tasty molecules too plentiful in our diets. Glycerol: “head” region Fatty acid “tails” Triglycerides

31. Fat molecules contain much more stored energy than carbohydrate molecules.

32. Saturated and Unsaturated Fats # of bonds in the hydrocarbon chain in a fatty acid Health considerations

33. What are trans fats? Many snack foods contain “partially hydrogenated” vegetable oils. Why might it be desirable to add hydrogen atoms to a vegetable oil?

36. Which answer below is solid at room temperature? Saturated fat (like animal fat) Unsaturated fat (like canola oil) Trans fat (like margarine) Hamburger (animal fat)

37. Cholesterol and phospholipids are used to build sex hormones and membranes. Not all lipids are fats The sterols

39. Steroid Hormones Estrogen Testosterone synthetic variants of testosterone

40. Phospholipids and Waxes Phospholipids are the major component of the cell membrane. Waxes are strongly hydrophobic.

42. Proteins are versatile macromolecules that serve as building blocks.

43. Proteins are an essential dietary component. Growth Repair Replacement

44. Food labels indicate an item’s protein content. Why is this insufficient for you to determine whether you are protein deficient, even if your protein intake exceeds your recommended daily amount?

45. Complete Proteins Have all essential amino acids Incomplete proteins Complementary proteins

46. Which answer below will provide all of the essential amino acids in a meal? Hamburger Corn and a legume (complementary) Apple Tofu patties on a bun

47. Amino Acids Twenty different amino acids Strung together to make proteins

49. Amino Acids – standard form

50. Amino Acids - Glycine