Do Now Please put your outlines into the bin Then answer: What does the saying “You are what you eat” mean?

Biochemistry Chapters 6.2 & 6.4 pgs. 156-160, 166-171

6.4 Macromolecules of Life pgs. 166-171 I. Organic Chemistry - The element carbon is a component of almost all biological molecules.

Carbon Carbon compounds can be in the shape of straight chains, branched chains, and rings.

II. Macromolecules B. Macromolecules - P.C.F. NA. large molecules formed by joining smaller organic molecules together. P.C.F. NA.

II. Macromolecules A. Polymers - molecules made from repeating units of identical (or nearly identical) compounds called monomers linked together by covalent bonds. https://www.youtube.com/watch?v=YO244P1e9QM

1. Carbohydrates Ratio of carbon : hydrogen : oxygen of 1:2:1 n(CH2O) N= # of CH2 in a chain! https://www.youtube.com/watch?v=wxzc_2c6GMg

1. Carbohydrates a. Monosaccharide- n ranging from 3 to 7 (simple sugar) b. Disaccharide - Two monosaccharides joined together (simple sugar) c. Polysaccharide- many monosaccharides joined together (complex Sugar)

Carbohydrates and the Body a. Monosaccharides – glucose - blood sugar insulin response: as glucose increases, our body releases insulin to decrease blood sugar Diabetes- difficulty with glucose homeostasis

Carbohydrates and the Body b. Disaccharides – sucrose - become monosaccharides quickly

Carbohydrates and the Body c. Polysaccharides – Cellulose (fiber) - makes you regular, lowers cholesterol Glycogen- short term energy storage (in the liver and muscle) Starch – long term carbohydrate storage

Stop

Classify the following as mono, di, or poly – saccaride 1. C6H12O6 2. 3. C12H24O12 4.

Sucrose vs. Sucralose

Do Now Explain the flow of glucose from your sandwich (mouth) to your cells. Use the following words in your description: Glucose Insulin Glycogen Liver Cells Energy

Lets Review! Poly, mono, or disaccharide? 1. 2. 3. C36H72O36 4. C4H8O8 5.

2. Lipids Made mostly of C and H Hydrophobic Used for energy storage and insulation Three types of Lipids: 1. Triglyceride 2. Steroid (hormones, cholesterol) 3. Phospholipid

a.Saturated vs. Unsaturated Fats Triglycerides Only Single bonds between the carbons Solid at room temperature (typically) Unhealthy Unsaturated Fats-  Double bonds between the carbons Liquid at room temperature (typically) Better than saturated fats

Saturated vs. Unsaturated Fats Triglycerides

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Types of Triglycerides Saturated fats Unsaturated fats structural differences all single bonds (one shared pair of electrons) some double bonds (2 shared pairs of electrons) state solid fats liquid fats source come from animals come from vegetables health Less healthy More healthy Purpose energy storage and insulation

So… people have a problem with…. Hydrogenated oils & trans fats What are they? Why do they have a problem? https://www.youtube.com/watch?v=oE7oZMxda18 https://www.youtube.com/watch?v=pp0nc4kY-tc

Do Now What are the differences between saturated and unsaturated fats. How are they different from trans fats?

b. Steroids: Cholesterol HDL LDL name High density lipoproteins low density lipo proteins function transport cholesterol from the body to the liver for breakdown and disposal transport cholesterol from the liver to the body Health good cholesterol bad cholesterol Purpose strengthens cell membranes https://www.youtube.com/watch?v=ZX1rN4YdxLg

c. Phospholipids Structure: Uses: Phosphate, glycerol, and 2 fatty acid tails Uses: Make up the cell membrane

3. Proteins (Polymers) Made of small carbon compounds called amino acids (monomers) There are 20 types of amino acids! We only produce 10 of the 20! https://www.youtube.com/watch?v=qBRFIMcxZNM Central Carbon

Atoms that make up Amino Acids: carbon, nitrogen, oxygen, hydrogen, and sometimes sulfur (CHONS) Amino acids are connected together through a PEPTIDE BOND.

Proteins in the Body structural enzymes hair, collagen, muscle etc speed up chemical reactions *Involved in nearly every function of your body!

4. Nucleic Acids Complex macromolecules that store and transmit genetic information. Nucleic acids are made of smaller repeating subunits called nucleotides Composed of carbon, nitrogen, oxygen, phosphorus, and hydrogen atoms.

Three types of Nucleic Acids DNA RNA ATP

Think – Pair – Share Let’s Try These

Think – Pair - Share Try THESE!

Biological Molecule Video!! https://www.youtube.com/watch?v=H8WJ2KENlK0

Do Now Welcome back! Hope you had a good break!  Please grab 5 colored pencils Then answer: What kind of information can be found on a nutritional label on food products?

Food Labels Ingredients are listed in descending order. First 2-3 listed, are the main ingredients. 1st ingredient makes up the largest portion. Manufacturers are required to list the amount of saturated and trans fats. Voluntarily can put the amount of unsaturated fats.

40 Calories is LOW 10 Calories is MODERATE 400+ Calories is HIGH

Finding Total Calories 1g Fat = 9 cal 1g Carbs= 4 cal 1g Protein= 4 cal *FDA allows about 20% discrepancy on food labels.

Calories from Fat 1g Fat = 9 cal % of calories from fat: *Calories from fat are rounded to the nearest 10 calorie increment. % of calories from fat: Calorie from fat Total Calorie 100%

% Daily Value Amount Given Recommended Amount 100% *No % DV for protein because it is not a concern. *No % DV for Trans fats, but suggested amount is less than 1% *Have yet to come up with a % DV for sugar. 100%

Lets practice! Try to find: Total amount of calories Total amount of calories in the container. % of calories from fat. Find the %DV of sodium . Find the %DV of total carbohydrates

Let’s Do One More! Try to find: Total amount of calories % of calories from fat. Find the %DV of potassium. Find the %DV of total fat.

Food Labels % Daily Values Granola Total Fat = 3% Total Carbs= 8% Sodium = 0% Cholesterol = 0% Nature Valley Total Fat = 9% Total Carbs =8% Sodium =6% Cholesterol =0% Oreo Thins Total Carbs= 7% Sodium =4% Cheez-Its Total Fat = 7% Total Carbs= 7% Sodium= 10% Cholesterol = 0% Ritz Crackers Total Carbs= 3% Sodium= 4% Cholesterol= 0%

Do Now What are acid and bases? What foods do you know of are acidic? What foods are basic? Why is it important to know the pH of a substance?

Objectives SWBAT: Identify substances as an acid, base, or neutral Draw a pH scale and place substances according to it’s pH value Explain what happens during a neutralization reaction Explain and describe the difference between various mixtures.

6.3 Solutions Solution = A Liquid mixture in which the solute dissolved in a solvent. Ex. Hot Chocolate (Water and Coco Powder) Solute- Substance that is dissolved in solvent. Ex. Coco Powder Solvent- Substance that the solute dissolved in. Ex. Water

Solutions Continued How do things dissolve? Polar Covalent Bond: Slight Positive and negative charges Ex. H2O Non-Polar: Do not dissolve in water Ex. Lipids and Fats

Mixtures What is the difference?

Mixtures Homogeneous – Has a uniform composition throughout (a.k.a solutions) Ex: Air Heterogenous- components remain distinct. Ex: Fruit Loops

Acids and Bases pH- Measure of concentration of hydrogen ions in a solution pH = “Power of Hydrogen” Acids- Release Hydrogen Ions (H+). Tastes Sour. Ex: HCl Bases- Release Hydroxide Ions (OH-). Taste Bitter. (a.k.a Alkaline) Ex: NaOH Neutral – Number of H+ = Number of OH+

pH Paper: Indicates the number of H+ ions by means of a number value. Litmus Paper: Red: Stays red in a Acid Turns Blue in a Base Blue: Stays Blue in Base Turns Red in Acid

Buffers Buffers are mixtures that can react with acids or bases to keep the pH within a particular range. (We want to keep our body fluids at a pH of 6.5-7.5. Why do you think that is?)

Neutralization Reactions When an acid and a base react to form water and a salt. It’s “Neutralized” NaOH + HCl ---- H2O + NaCl - “Salt” positive/negative ion. Na+ OH- H+ Cl-

Do Now Take a few minutes to study for your quiz Take out your pH labs as well. Make sure you have a calculator

6.2 Chemical Reactions A chemical reaction -atoms or groups of atoms are reorganized into different substances. Chemical Reactions: Production of heat or light, Formation of a gas, liquid, or solid

Parts of a Reaction Reaction- Molecules breaking or coming together Reactants- What goes in the reaction Products- What comes out of the reaction Na+ + Cl- = NaCl

Think – Pair - Share Glucose and oxygen react to form carbon dioxide and water. Identify: Products Reactants Is this a chemical equation? Why? + ATP (energy)

Energy in Reactions The activation energy - minimum amount of energy needed for reactants to turn into products

Types of Reactions Exothermic- released heat energy. The energy of the product is lower than the energy of the reactants.

Types of Reactions Endothermic - absorbed heat energy. The energy of the products is higher than the energy of the reactants.

Think – Pair - Share Determine whether or not the following are Exothermic or Endothermic reactions: 1. Combustion reactions of fuels 2. melting ice cubes 3. Nuclear Bomb 4. a candle flame 5. cooking an egg

What you should know about enzymes! -Specialized proteins that act as “catalyst” (speeds up a reaction) - Usually end in “ase” -Not consumed in the reaction

What do they do? Lower Activation Energy (the minimum amount of energy required for a reaction to occur) Increases rate of reaction (speeds up!)

What do they do?

How do they work? A substrate fits in the active site of an enzyme. This forms an enzyme substrate complex. They then break or form bonds. https://www.youtube.com/watch?v=r1ryDVgx0zw

Enzymes Continued Anything that changes the shape of the active site stops the enzyme from working. Ways to denature an enzyme: pH Temperature

Quick! Label the parts of the reaction:

Do Now 1. Label the diagram: 2. What type of reaction is this?