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Carbs, fats and proteins Biology Ms. Williams 2013-2014
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Life All living things are…
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Life All living things are… Made up of cell(s) Respond to the environment Adapt to the environment Reproduce Grow and develop Require and use energy
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Require and Use Energy Food sources
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Require and Use Energy Food sources Carbohydrates Lipids (fats) Proteins
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Carbohydrates Combination of water molecules and carbon Always has this ratio: 1C : 2H : 1O (CH 2 O) n C 6 H 12 O 6 = Glucose! Isomers Same chemical formula, different shape
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Carbohydrates: Glucose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring
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Glucose Note the different placement of the hydroxyl group (-OH) 36% alpha vs 64% beta α - D – glucose β - D- glucose
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Dehydration Synthesis Two monosaccharides to one disaccharide. (Two monomers to one polymer). Water is released.
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Hydrolysis Addition of water to break oxygen bond of disaccharide/ polymer to create two monosaccharides/ monomers.
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Carbohydrates : Glucose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring
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Carbohydrates : Fructose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring form
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Carbohydrates : Galactose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring (revised ring structure)
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Carbohydrates : Lactose Dehydration synthesis of Glucose and Galactose Found in milk Inability to break down lactose = lactose intolerance People who can break down lactose are the weirdos.
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Carbohydrates: Sucrose Dehydration synthesis of Glucose and Fructose Table sugar
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Carbohydrates: Maltose Dehydration synthesis of Glucose and Glucose Malt sugar/syrup Least common sugar found in nature
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Polysaccharides Long chains of monosaccarides Energy storage Structural support
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Polysaccharides
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Lipids Fats, waxes, oils, steroids Triglycerides Phospholipids Don’t dissolve well in water
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Triglycerides Polymers made of… A three carbon molecule Glyceride Three fatty acids – long chains of carbon
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Triglycerides Fatty acids Long chains of carbon Can release H + in solution, weak acids Saturated or Unsaturated
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Fatty Acids Saturated All carbons have single bonds, and are filled to capacity with hydrogen atoms Unsaturated One or more carbons share a double bond and share fewer hydrogen atoms
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Fatty Acids Saturated All carbons have single bonds, and are filled to capacity with hydrogen atoms Less Healthy Unsaturated One or more carbons share a double bond and share fewer hydrogen atoms Healthy
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Fatty Acids Saturated: Butter, Animal fats Higher melting temperature Unsaturated: Nuts, avocado, fish, veg. oil Lower melting temperature
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Phospholipids Similar to triglycerides, but… Have a phosphate group and a polar group in place of the 3 rd fatty acid (only two tails) Polar = one part has small neg. charge, other pos. Ex. Water Non-polar = No separation of charge Ex. Fats
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Phospholipids Hydrophilic, polar heads – “water loving” Soluble in water Hydrophobic, non-polar tails – “water fearing” Non-soluble in water
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Phospholipids
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Proteins Important biological compounds Enzymes: chemical reactions Structure: claws, hooves, hair, skin, muscles Chemical messengers: hormones Protection: antibodies Transport: bind and carry atoms within cells and throughout the body
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Proteins Long chains of amino acids Form sheets, helixes, loops Operate as molecular machines Polymers “polypeptides” Formed from dehydration synthesis
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Amino Acids Combine to make proteins Perform many biological processes: Grow, break down food, repair tissues Composition Common group Side group This differentiates the amino acid 21 biologically important
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Amino Acids Classified into 3 groups Essential amino acids Cannot be made by the body – have to be eaten (9) Nonessential amino acids Produced by body (4) Conditional amino acids Usually not essential, except for times of stress – illness (8)
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Differ in polarity, charge, shape If we don’t consume the essential amino acids, they will break down proteins (muscles, etc.)
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Protein Structure Primary – amino acid chain (one dimensional)
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional)
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets
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Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets
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Protein Structure
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