1. MACROMOLECULES Chemicals Matter—You’re Made of Them!

2. Examination Look at your hand. What do you see? What if you zoomed in? What’s the smallest thing you could see? Your hand is made of cells, which are made of molecules, which are made of atoms. But where did they all come from? How did they get there?

3. Food! We are, quite literally, what we eat! Almost every atom in every molecule in every cell in our bodies came from food (a little bit came from water and air), so what we eat IS matter AND matters!

4. Molecules And the food we eat is made of molecules A molecule is a group of atoms that are stuck together and most atoms are found in molecules

5. The 4 Types of Macromolecules There are 4 main kinds of molecules (besides water) in the foods that we eat. They are all ORGANIC (alive). What are they? Carbohydrates Lipids Proteins Nucleic Acids

6. Found in ALL living things—allow them to pass on traits from parents to offspring (heredity) There are 2 kinds. What are they? RNA (ribonucleic acid) DNA (deoxyribonucleic acid)

7. RNA Single stranded Sugar is ribose Bases are A, C, G & U

8. DNA Double stranded Sugar is deoxyribose Bases are A, C, G & T

9. Function Store genetic info (DNA) and transcribe and translate it into protein (RNA)

10. Monomer that makes them up nucleotides

11. Elements found in them Oxygen Hydrogen Carbon Phosphorus Nitrogen

12. Foods they’re in? EVERYTHING!EVERYTHING!

13. Proteins What our bodies are mostly MADE OF—we are made of protein, just like the animals we get protein from are (cows, chickens, fish, etc). What is the building block (monomer) that makes them up? Sketch and label the parts Indicate on your sheet the number of amino acids there are: Only 20 in humans, but they make up MILLIONS of different proteins! Amino Acids

14. Elements in proteins Carbon Hydrogen Nitrogen Oxygen

15. What do they look like? Most complicated type of macromolecule BY FAR!!!

16. Examples of Proteins Keratin  collagen Hemoglobin

17. Indicator Biuret

18. Protein-Heavy Foods From animal sources: Meat, eggs, milk, cheese, yogurt From vegetable sources: Lentils, beans, peanuts, soybeans

19. 8 Types of Proteins Transporting—deliver substances ex. hemoglobin moves oxygen Structural— provide strength to skin, bones, tendons ex. collagen makes up skin Enzymatic (catalysts) —speed up chemical reactions ex. amylase breaks down starch Signaling—send signals to and from substances ex. Protein pigment in retina transmit the light for vision

20. Contractile—have the ability to contract and expand ex. Myosin and actin contract and relax muscles Hormones—chemical messages that regulate body functions ex. Growth hormone target various body parts to stimulate growth Defense – protect the body against foreign pathogens such as bacteria and viruses ex. antibodies

21. Lipids (fats) Several kinds Unsaturated Saturated Trans fats Which are healthiest? Least healthy?? HEALTHIEST—unsaturated LESS HEALTHY—saturated THE WORST!!!—trans fats

22. What it looks like Look for zig-zag TAILS (fatty acid chains)

23. Unsaturated Fats NOT saturated in hydrogen (at least one double bond)

24. Saturated Fats SATURATED in hydrogen (no double bonds in chains)

25. Trans Fats Created in a LABORATORY—chemists turn liquid fats into more stable solid fats

26. Unsaturated fats in foods Usually LIQUID at room temp Mostly from VEGETABLE SOURCES: oil, corn oil, canola oil, avocados, some nuts, fish like salmon

27. Saturated fats in foods Usually SOLID at room temp Mostly from ANIMAL SOURCES (less legs is healthier): meat, cheese, eggs, milk, butter, half & half

28. Trans fats in food – fats altered in a lab to be solids ex. Crisco, margarines, cream Look on label for “partially hydrogenated oils”—0 g trans fats does NOT mean NO trans trans fats!!!

29. Elements in Lipids Hydrogen Oxygen Carbon

30. Function of Lipids Phospholipid- part of cell membrane Needed to make hormones – steroid which are sex hormones Provide long term energy storage – triglyceride (fat molecule) Cushions and protect organs and body structures Insulation – provide layers of fat Helps transport other fat-soluble substances

31. Indicator Paper towel

32. Carbohydrates Referred to as “carbs”—their ONLY job is to give you energy—can be small/simple or much more complex

33. Monosaccharides (simple sugars) “one sugar”—each is a SINGLE RING

34. Examples of monosaccharides GLUCOSE FRUCTOSE DNA SUGAR 

35. Indicator Benedict’s

36. Dissacharides “Two sugars”—double rings

37. Examples of disaccharides LACTOSE SUCROSE STARCH SUGAR  MALTOSE

38. Function of sugars ENERGY Structural components- markers on cell surfaces Stored Energy

39. Polysaccharides “Many sugars”—many rings

40. Examples Glycogen –storage of glucose in animal tissues Starch – storage of glucose in plants Cellulose – polysaccharide found in plants that makes the cell wall and gives the plant cells rigidity

41. Indicator of Polysaccharides iodine

42. Carb-heavy foods ex. Candies, sweets, breads, pasta, rice, chips, pretzels, crackers

43. The monomer that makes them up GLUCOSE! A bit of galactose and fructose too, but let’s not get too picky!

44. The elements in carbs CARBON (there’s that TRAMP!) HYDROGEN OXYGEN