The Chemical Composition of Living Things

 Four main elements that make up 96% of the human body:  Carbon  Nitrogen  Oxygen  Hydrogen  Inorganic Cmpds:  Do NOT contain C  Exception to rule  CO 2  Examples:  Water  Minerals  Metals  Sand  Rock

 Carbon molecules  Importance of Carbon  Forms 4 strong stable covalent bonds  Form single, double & triple bonds  Examples:  Carbohydrates  Fats  Proteins  Polymerization – building of complex molecules  Monomer  Single unit  Polymer  Multiple repeating units  Macromolecule  Large chain of compounds

 Dehydration Synthesis  Dehydration  Loss of water  Synthesis  Creation  Build organic molecules  Create bonds = store energy  Humans – protein production  Plants – fruit & veggie production  Hydrolysis  Hydro – water  Lysis – splitting  Break organic molecules apart  Break bonds = release energy  Digestion – release energy from food

 Molecular Formula  # elements in a compound  Example:  H 2 O  CH 4  C 6 H 12 O 6  Structural Formula  Picture of compound  Shows arrangement & bond type  Example: H HCH H

 Must contain Carbon  Hydrocarbon:  Simplest organic  Chains of carbon connected by single, double or triple bonds  Remaining bonds are filled with hydrogen  Ex: _________ C C  Ex: _________ C C C C  Ex: _________ C C C C

 Hydroxyl:  Also called Alcohols  Abbreviated:  Ex: Ethanol

 Carboxyl:  Create acids  Abbreviated:  Ex: acetic acid

 Carbonyl:  Given different names based on location w/in molecule  Aldehyde – end  Ketone – middle  Ex: Formaldehyde

 Amine:  Create bases  Abbreviated:  Examples:

 Identifying Organics 1. Is Carbon present?  Yes – Organic  No - Inorganic 2. Is Nitrogen present?  Yes – Protein  No – Carb or Lipid 3. Is there a 2:1 ratio of Hydrogen to Oxygen  Yes – Carb  No - Lipid

 Monosaccharides  Simple sugars  Building blocks of carbs  Examples  Glucose – C 6 H  Galactose – C 6 H  Fructose - C 6 H  Disaccharides  Double sugars  Created thru dehydration synthesis  Examples  Sucrose – C 12 H  Maltose – C 12 H  Lactose - C 12 H

 Polysaccharides  Very long chains of monosaccharides  Examples:  Starch  Cellulose (fiber)  Glycogen  Chitin  Functions:  Energy  Simple – instant  Complex – longer lasting  Stored energy  Plants  cellulose  Animals  glycogen (liver)  Structural Support  Cellulose  stems & leaves  Chitin  insect exoskeletons

GlucoseFructose

Alpha – glucose (Starch)Beta-glucose (Cellulose)

 Building Blocks  Glycerol  3 Fatty Acids

 Functions:  Long term energy  Hibernation  Protection  Internal organs  Insulation  Functions:  Cell membranes  Chemical Messengers  Surround nerves brain  Hormones

 Saturated Lipids  Saturated “full” Hydrogen  Carbons of fatty acids all joined by – bonds  Found – animals  Solid  Cholesterol – “bad fat”  Unsaturated Lipids  Less hydrogen  Carbons of fatty acids joined by = bonds  Found – plants & fish  Liquids  Healthier – “good fats”

 1 Glycerol model  3 Fatty Acids

 Amino Acids  Building blocks  20 different A. A’s  Same basic structure except for “R” group

 Also called polypeptides  Functions:  Movement – muscle  Transport – blood  Protection – immune system  Structures – hair, horns, nails, silk, feathers

 Building blocks – nucleotides  Function  Store genetic information  Create proteins  Examples:  DNA – deoxyribonucleic acid  RNA – ribonucleic acid

glycinealanine

 Terms:  Substrate – what is broken down  Active site – area where enzyme & substrate connect  Lock & Key Theory  Extremely specific  Unique shape of an enzyme allows it to connect with only 1 substrate

 Changes to Reaction Rates:  Coenzyme - partner (speed up rxn rate)  Competitive Inhibitor – substance that blocks the active site & prevent “lock & key” fit (slow rxn rate)  Denature - Enzyme loses its shape (slow rxn rate)

 Teenage Boys = _______  Teenage Girls = _______  More important is the ratio of fats –carbs– protein  _____% fats (unsaturated better)  _____% carbs (complex best: plant-based, fiber-rich foods such as grains, legumes, and vegetables)  _____% protein (lean meats/dairy better)

 Divide groups by the total # of calories to determine %’s  Example:  2500 – total calories  750 fat calories  1500 carb calories  250 protein calories  Percentages:  Fats = _____ %  (750/2500) x 100 =  Carbs = ____ %  (1500/2500) x 100  Protein = ____ %  (250/2500) x 100

 Fats  54 g x 9 = _____  Carbs  194 g x 4 = _____  Proteins  31 g x 4 = ______  Total calories = ______  % fats = ________  % carbs = _______  % protein = _______

 Fats  ___ g + (__g x _) x 9 = ___  Carbs  ___ g + (__g x _) x 4 = ___  Proteins  ___ g + (__g x _ ) x 4 = ___  Total calories = ______  % fats = ________  % carbs = _______  % protein = _______  How much dressing do you use? Multiple by calories by # of servings! McDonald’s Bacon Ranch Salad with Grilled Chicken: Ranch Dressing: