1. Chemistry 1010 Groceries

2. What Should We Eat

3. How Much Should We Eat Grasshopper Cookies

4. Dietary needs Come in Different Ways Lipids (Fats) Carbohydrates (sugars) Proteins Vitamins and Minerals

5. Lipids Store Energy in a Fat Cell Part of membranes Serve as chemical messengers

6. Where are Lipids Used Humans store Energy in the form of fats Fats produce 50% more energy per gram than Carbohydrates Because lipids are insoluble in water, they work well as membranes to separate compartments in the body The structure of lipids makes them water repellent or hydrophobic Primary messengers like steroids and Secondary messengers like prostaglandins or thromboxanes

7. Classification of Lipids Classified into four groups 1)Fats and waxes 2)Complex Lipids 3)Steroids 4)Prostaglandins

8. Structure of Fats

9. Properties of Fats Physical State - FATS –Animal fats generally solids at RT contain mostly saturated FA –Plant and Fish oils generally liquids at RT contain more unsaturated FA

10. Properties of Fats PURE Fats –Colorless, odorless, and tasteless –Tastes, odors, colors are caused by substances dissolved in the fats

11. Hydrogenation Treatment with hydrogen gas, H 2 Catalyst required NOT difficult to convert unsaturated FA to saturated FA Called “hardening” Margarine contains more unsaturation than hydrogenated shortenings –Crisco, Spry, etc.

12. Hydrogenation Unsaturated converted to saturated:

13. Saponification Triglycerides are subject to hydrolysis –base hydrolysis is called “saponification”

14. Carbohydrate hydrate of carbon – C n (H 2 O) m Glucose -blood sugar- C 6 H 12 O 6 or C 6 (H 2 O) 6 Sucrose -table sugar- C 12 H 22 O 11 or C 12 (H 2 O) 11

15. Not all carbohydrates have this exact form – old habits die slow or sometimes never at all

17. Monosaccharides Formula C n H 2n O n One carbon is either an aldehyde or ketone The suffix ose indicates that the molecule is a carbohydrate Use prefix to indicate number of carbons tri, tetr, pent, hex Aldose – contain an aldehyde group Ketose – contain a ketone group

18. Monosaccharides Aldohexoses aldehyde function six carbons carbohydrates or saccharides other examples: ketotetrose, aldotriose, ketopentose

20. Three Most Common Sugars

21. Three Forms of A Sugar

22. Disaccharide Examples

23. Polysaccharide Examples

24. What A Difference One Bond Angle Can Make Sawdust Cookies anyone??????

25. Proteins Functions: –Structure - skin, bones, hair, fingernails –Catalysis - biological catalysts are enzymes –Movement - muscle: actin and myosin –Transport - hemoglobin, transport thru membranes –Hormones - insulin, oxytocin, HGH, etc. –Protection - antigen-antibody reactions, fibrinogen in clotting –Storage - casein in milk, ovalbumin in eggs, ferritin in liver-stores iron –Regulation - control in expression of genes From yahoo images

26. Proteins Protein types: –9000 different proteins in a cell –Individual human being >100,000 different –Fibrous Protein Insoluble in H 2 O Used mainly for structural purposes –Globular Protein Partly soluble in H 2 O Usually not used for structural purposes From yahoo images

27. Amino Acids The Building Blocks of proteins –Contains an amino group and an acid group –Nature synthesizes about 20 common AA

28. Amino Acids Amino Acids (AA) –The twenty common are Called alpha amino acids –We use one and three letter codes to name the 20 common AA

29. Amino Acids Amino Acids (AA) –Sometimes classified as AA with: nonpolar R groups polar but neutral R groups acidic R groups basic R groups

30. Twenty Essential Amino Acids http://chemed.chem.purdue.edu/genchem/to picreview/bp/1biochem/amino2.html

31. Peptides AA are also called peptides They can be combined to form a dipeptide. a peptide bond

32. Peptides Addition of peptides (head to tail) –Formation of: dipeptides tripeptides tetrapeptides pentapeptides polypeptides PROTEINS AA’s

33. Proteins Proteins usually contain about 30+ AA AA known as residues –One letter abbreviations G, A, V, L –Three letter abbreviations Gly, Ala, Val, Leu

34. Polypeptides peptide bonds side chains amino acid residues AA’s

35. How a Protein is Formed http://www.youtube.com/watch?v=D5vH4Q_ tAkY