Chemicals In Organisms

Macromolecules•Monomer: “Single” unit that

makes up a polymer•Polymer: Organic(carbon present)

molecules that have “many” units•Many organic polymers are SO

LARGE they are called macromolecules(GIANT MOLECULES)

Macromolecules•4 Major MACROMOLECULES1.) CARBOHYDRATES2.) LIPIDS(FATS)3.) PROTIENS4.) NUCLEIC ACIDS ( We will

look at this at a later time)

Macromolecules

- What happened when your body doesn’t get the nutrients, vitamins and minerals it needs to maintain a balanced nutrition?

- Anorexia and bulimia are major eating disorders suffered in the

world

Normal RBC’s

Iron deficiency

Goiter: Iodine Deficiency

Thyroid Enlargement

Rickets: vitamin D deficiency

Bodybuilding

                                    

CARBOHYDRATES

Carbohydrates aka Sugar

• Foods classified as carbs:– Bread, fruit, veggies, pasta, pop,

candy, cereal, corn, wheat, rice

• Composed of C, H, O (organic compounds)

• Usually ends in “OSE”• Yields 4 Calories per gram• Typical Digestion Time: 2 hours

• Answer questions on outline!

Three Classes of Carbs

• Monosaccharides• Disaccharides• Polysaccharides

Monosaccharides

•Simple sugar•Easily absorbed into the bloodstream

•No digestion needed–EX: galactose, fructose, dextrose (man-made), and glucose(C6H12O6 ),

DISACCHARIDES

•Polymers of carbs= ( 2 monosaccharides chemically bonded together)EX: sucrose= fructose + glucosemaltose=glucose + glucoselactose= glucose + galactose

Where do these sugars come from?

• Maltose = grains• Sucrose = table sugar• Lactose = milk

POLYSACCHARIDE

Three or more monosaccharides joined together

Examples of Polysaccharides

• Starch: plant form of sugar storage, starts to breakdown in the mouth by amylase (in saliva)– Comes from corn, wheat, potato, and rice

• Cellulose (fiber) helps to maintain strength of the cell wall. You can not digest this form.

• Glycogen: animal form of storage sugar, found in skeletal muscles and liver. Helps regulate blood glucose levels.

Combining and Breaking down Carbs

• Dehydration Synthesis: when molecules are combined, a water molecule is removed in the process.

• Hydrolysis: use of water molecule to separate or digest molecules. Di/Polysaccharide need to be digested or broken down to be absorbed.

dehydration synthesis animation

• http://www.youtube.com/watch?v=UyDnnD3fMaU

• http://www.youtube.com/watch?v=fOcffAxZwC0&NR=1

• Draw a picture of what is happening during each of these processes.

So what’s the deal with all the sugar!

• How much sugar do you eat?http://www.youtube.com/watch?v=Zu5vJHnJ2dE&feature=related

• Sugar Detectivehttp://www.youtube.com/watch?v=h-yn73ZK2f4&feature=related

• Sugar Free Snackshttp://www.youtube.com/watch?v=T4wCj5l4Ow8&feature=related

• http://www.youtube.com/watch?v=WHBEziPjDag

Carbs= monosaccharides

Review mono and disaccharideshttp://www.youtube.com/watch?v=2A1RvoMvKQM&feature=related

http://www.youtube.com/watch?v=2gKkKO6BSB8&feature=fvsr

Lipids

•Example:– foods classified as lipids are oils, butter, salad dressing, peanut butter, mayo

Lipids aka Fat

• Composed of C, H, O• Yields 9 Calories per gram• Typical digestion Time= 6 hours

• Do the problem on your hand out.

Basic Structure of a lipid

FATTY ACID and GLYCEROL• FATTY ACID: insoluble portion of

molecule• GLYCEROL: soluble portion of the

molecule

What does that look like in a molecular form?

Types of Fats

• Transfat: man-made hydrogenated fat, hard to semi-hard grey-white in appearance. Helps preserve shelf life of foods. Very bad for you. Tricks the body.

• Triglycerides: two types – Saturated (solid) warm-blooded animals– Unsaturated (liquid) cold-blooded animals

and in plants• Used for insulation and long term energy storage

Types of Fats Continued

• Phospholipids- cell membrane• Steroids: components of cell membrane,

hormone precursor such as testosterone, estrogen, cortisol, progesterone, vitamin D, and cholesterol.

• Waxes: protection and waterproofing for feathers and fur. – Es. Beeswax and earwax

Proteins

• Foods classified as protein:–Beef, poultry, veal, eggs, peanuts, soy and fish

• Composed of C,H,O,N• Yields 4 Calories per gram• Typical digestion Time=3-4 hours• Monomer of proteins= AMINO

ACIDS

• Do the problem on the handout

Proteins

•AMINO ACIDS:–20 different types of amino acids humans use

•Essential A.A.:–Have to obtained through diet(10 of them)

Proteins•When 2 amino acids bond

together, they form a bond between the amino group of one A.A. and the carboxyl group of the other A.A.

•This bond is called a peptide bond•A chain of amino acids is called a

polypeptide

Proteins

r

H2O released when 2 A.A. bond

Dehydration synthesis

PEPTIDE BOND FORMS FROM THIS REACTION

= DIPEPTIDE (2 A.A. BONDED TOGETHER)

Function of Proteins:

• Support: – Keratin in hair and nails– Collagen that make up ligament, tendons, and

skin

• Transportation: – channel and carrier proteins embedded in cell

membrane• Ex. Hemoglobin on RBC for O2 transport

• Defense: – antibodies

Functions Continued

• Hormones: regulation of homeostasis– Insulin; regulates glucose storage – Human Growth Hormone (HGH)

• Enzymes: allows reactions to take place by lower the amount of energy needed for the reaction to occur and helps speed up reactions– Ex. Amylase in saliva helps breakdown

sugars in the mouth.

• Think:• If you want to “feel” full and

satisfied after eating, which of the food group(s) should you choose? Why?

What is a Chemical Reaction

• One or more substances changed into a new substance by the breaking or forming of chemical bonds

• Reactant + Reactant Product– EXAMPLE:Cake mix + eggs + oil = vanilla cake- when a cookie breaks down into soft pieces in your

mouth, that is a chemical reaction releasing the nutrients from the cookie

Draw this in your notes

Reaction Speed

- Chemical reactions take a very long time to occur

- They all take place at different rates and speed.

- Chemical reactions occur in our body daily

• Our bodies need to use enzymes to make reactions happen easily and without a lot of heat!

Reaction Speed

- Chemical reactions can occur at a faster rate then they normally would

- A catalyst speeds up a chemical reaction

- Enzymes are catalysts in the body that speed up chemical reactions

- Enzymes are specific to the chemical reaction

- Substrate is the substance that can be changed by the chemical reaction

Add some illustrations to your notes after watching videos

• Enzyme animationhttp://www.youtube.com/watch?v=CZD5xsOKres good explanation, regarding substrate and enzymes!

• Simple graphics with inhibitionhttp://www.youtube.com/watch?v=5FfOIgUTg2c&feature=related

Reaction Speed

- In a chemical reaction, the enzyme attaches to the specific substrate and helps speed up the reaction process

- We use what is called the lock and Key method to demonstrate this process

How can enzymes be changed or denatured?

• Heat• pH• Chemicals• Viruses• Salinity (salt)

• All these can change the active site of the enzyme, not allowing the substrate to bind and the reaction to take place.

• Detailed Graphichttp://www.youtube.com/watch?v=AFbPHlhI13g&feature=related long, but good

• http://www.youtube.com/watch?v=qDEVBMldiY8&feature=related

• http://www.youtube.com/watch?v=E90D4BmaVJM&feature=related

Enzyme Feedback

• Textbook Explanationhttp://www.youtube.com/watch?v=rHDp4wJ1U0w

• http://www.youtube.com/watch?v=2DRWqBld7XU&feature=related

So why are enzymes important?

• http://www.youtube.com/watch?v=uSkLR50Ce7g&feature=fvw

What is ATP?

• ATP is composed of: • Adenine• 5 carbon sugar (ribose)• 3 phosphates groups

– The phosphate groups in ATP is the reason why ATP can store or release energy.

Function of ATP

• ATP is important for a variety of functions, such as active transport, muscle contraction and protein synthesis.

• Although ATP is used for transferring energy, it isn’t good storing large amounts of energy for extended periods of time.