1. Chemical Energy

2. Review of basic chemistry
Element – any substance that cannot be broken down into a simpler substance
Ex – carbon, nitrogen, oxygen, hydrogen
Atom – smallest unit of an element
Compound – two or more elements chemically combined
Ex – water, sugar, starch
Molecule – smallest unit of most compounds
Ex – H2O, C6H12O6, O2, CO2

3. Inorganic Compounds Don’t contain Carbon, Hydrogen, and Oxygen
Ex – water (H2O), salt (Sodium chloride), CO2

4. Organic Compounds Contain Carbon, Hydrogen and Oxygen
Includes: Carbohydrates
Proteins Lipids Nucleic Acids

5. Proteins Contain C, H, O, N and sometimes Sulfur Found in many foods
In the cell, used as: part of cell membranes
structures of organelles
muscles in the body

6. Structure of Proteins Made of amino acids
There are 20 different amino acids in living things
These aa’s link together to form a large molecule of aa’s in one protein.
Change one aa, changes whole protein

7. Protein

8. Enzymes Special kinds of proteins
Chemicals that speed up chemical reactions in the body without being used up themselves.
Here the enzyme helps break a large molecule into 2 smaller ones. Some enzymes join two small molecules to make one larger one.

9. Enzymes Special kinds of proteins
Chemicals that speed up chemical reactions in the body without being used up themselves.
Here the enzyme helps break a large molecule into 2 smaller ones. Some enzymes join two small molecules to make one larger one.

10. Carbohydrates Energy rich C, H, and O Simple sugars - glucose
Complex carbohydrates – made up of many simple sugars attached to each other
Starch
Cellulose – make up plant cell walls
Found in cell membranes, other cell parts, and store energy

11. Lipids Fats, oils, waxes Store energy Made of C, H, and O
Contain more energy
than carbs

12. Nucleic Acids DNA = deoxyribonucleic acid RNA – ribonucleic acid
Made of C, H, O, N, and Phosphorus
Contain instructions for cells to carry
out all their functions.

13. Water Makes up about two thirds of your body.
Most chemical reactions occur in water.
Essential for all life.

14. Food and Digestion- Why do we need food? Material for growth, repair
Energy
Allows body to maintain homeostasis

15. Nutrients – substances in food that provides body with raw materials and energy to carry out essential processes
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water

16. Energy Carbs, fats and proteins provide body with energy
Amount of energy in food measured in calories
One calorie is the amount of energy to raise the temperature of 1 gram of water 1 degree Celsius

17. Calorie or calorie? Calorie – used to measure energy in foods.
1 Calorie = 1000 calories
Ex – 1 apple contains 50 Calories or 50,000 calories.
The more calories a food has, the more energy it contains.

18. Amount of Calories needed?
Depends on physical needs and age of the person
Very active people need more
Infants and small children need more
Older people need fewer

19. Carbohydrates 1 gram carbohydrates provides 4 Calories of energy
Provide raw materials to make cell parts
Two groups:
Simple carbohydrates
Complex carbohydrates

20. Simple Carbohydrates = Sugars
Found in fruits, vegetables, milk
Glucose (C6H12O6) – major source of energy for your cells.
Another simple sugar = fructose in fruits

21. Complex Carbohydrates
Made of many simple sugars connected
Starch – found in potatoes, wheat, rice, corn
Fiber (Cellulose) – found in plants, but cannot be digested and passes through your digestive system - helps keep things moving along.

22. How much carbohydrates do you need?
50-60% of Calories should come from carbs.
Complex carbs are better to eat than simple carbs – sugars give a quick burst of energy, but starches are a longer, more even energy source.
Foods high in complex carbs usually have other useful nutrients
Foods with lots of sugar usually have fewer other useful nutrients

23. FATS Contain more than 2x the energy of carbohydrates Store energy
Parts of cells
Protect internal organs
Insulate the body

24. Types of Fats Unsaturated Fats Saturated Fats
Liquid at room temprerature
Oils
Considered good for you
Saturated Fats
Solid at room temperature
From animals; a few plants –
coconut palm
Bad for you

25. Cholesterol Saturated fat found in meat, eggs, cheese, etc
Necessary for cell membranes in animals
Not needed in diet; liver makes all that is needed.
Can clog arteries and lead to heart attack

26. How much fat do we need?
Should have no more than 30% of Calories in diet from fat
Should particularly limit intake of saturated fats and cholesterol
Read labels – look for palm or coconut oil, hydrogenated or partially hydrogenated oils – these are bad for you and you should avoid them if you can

27. Proteins in the diet For tissue growth and repair
Enzymes speed up chemical reactions
Can be used for energy, but not usually
About 12% of your daily Calorie intake should be protein

28. Amino Acids The body makes about half the amino acids it needs
Remainder come from food
Complete proteins -contain all
of the essential amino acids
Meat and eggs
Incomplete proteins – missing
one or more essential amino acid
Beans, grains, and nuts

29. Vitamins
Act as helper molecules for a variety of chemical reactions in the body.
The body makes some – K is made by bacteria in intestine
The rest come from foods – eating a wide variety of foods provides all the vitamins needed.

30. Types of Vitamins Fat soluble vitamins Water soluble vitamins
Dissolve in fatty tissue and are stored there.
Excess buildup can be dangerous
Includes vitamins A, D, E and K
Water soluble vitamins
Dissolve in water and not stored in body
Needed in diet every day.
Includes vitamins B and C

31. Fat-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K

32. Water-Soluble Vitamins
Vitamin B-Complex
Thiamin (vitamin B1)
Riboflavin (vitamin B2)
Niacin (nicotinamide, nicotinic acid)
Vitamin B6 (pyridoxine, pyridoxal, pyridoxamine)
Folacin (folic acid)
Vitamin B12
Vitamin C

33. Minerals Nutrients not made by living things
In soil and absorbed by plants
Body needs 15 minerals for cell function and structure
Includes calcium, phosphorus and iron
Large amounts can be toxic

34. Minerals
Calcium: A mineral important for strong teeth and bones and for muscle and nerve function. The major mineral constituent of bone.
sources: milk and milk products, fish with bones that are eaten, turnip and mustard greens, tofu, almonds and broccoli.
Chloride: A mineral that regulates body fluid volume, concentration and acid-base balance. Balance intertwined with that of sodium
Chromium: A mineral important in regulating blood glucose. sources: brewer's yeast, whole grains and meats
Copper: A mineral that is important for nerve function, bone maintenance, growth, blood formation and utilization of glucose.
sources: organ meats, sea foods, nuts and seeds

35. Minerals
Fluoride: A mineral that is important to dental and bone health. Greatly improves resistance to cavities
sources: fluoridated water, foods cooked in or containing fluoridated water, fish with bones that are eaten, and tea
Phosphorus: A mineral essential to bone formation and maintenance, energy metabolism, nerve function and acid balance.
sources: meat, poultry, fish, eggs, dairy products and cereal products.
Potassium: A mineral that is essential for nerve function, muscle contraction and maintenance of normal blood pressure.
- sources: fruits and vegetables.

36. Vitamin and Mineral Deficiencies
Lack of Vitamin D disrupted absorption of calcium as a child.

37. Vitamin and Mineral Deficiencies and Diseases

38. Vitamin and Mineral Deficiencies

39. Toxicity of Minerals and Vitamins
High levels of fluoride can be toxic
Fluorosis
Kidney Disease
More harmful to babies

40. Water People die within days of not having water
Makes up about 65% of your body weight
The body’s most important functions take place in water
Makes up most of the body’s fluids
Nutrients are dissolved in water in blood and transported around the body
Perspiration
Need about 2 liter s of water per day
Need more if weather is hot or your are exercising

41. Water releases a lot of heat as it cools
Water releases a lot of heat as it cools. During freezing weather, farmers protect citrus crops by spraying them with water.
Because it is mostly water, the filling of a hot apple pie is much more likely to burn your tongue than the crust.

43. Thermochemistry
Thermochemistry is the study of energy changes that occur during chemical reactions and changes in state.
The energy stored in the chemical bonds of a substance is called chemical potential energy.
Heat, represented by q, is energy that transfers from one object to another because of a temperature difference between them.
Heat always flows from a warmer object to a cooler object.

44. Energy Transformations
In an endothermic process, the system gains heat as the surroundings cool down.
In an exothermic process, the system loses heat as the surroundings heat up.
A system as the part of the universe on which you focus your attention.
The surroundings include everything else in the universe.
The law of conservation of energy states that in any chemical or physical process, energy is neither created nor destroyed.

45. Heat Flow Measured in two common units 1. the calorie 1 cal = 4.184 J
2. the joule 1 J = cal
The energy in food is usually expressed in Calories.
(1 Calorie = 1 kilocalorie = 1000 calories)

46. Heat Capacity Depends on both its mass chemical composition.
The amount of heat needed to increase the temperature of an object exactly 1°C is the heat capacity of that object.

47. Specific Heat
The specific heat capacity, or simply the specific heat (“c”), of a substance is the amount of heat it takes to raise the temperature of 1 g of the substance 1°C.
Specific heat typical unit of measure is
degrees Celsius is used!

48. Calorimetry
Calorimetry is the precise measurement of the heat flow into or out of a system for chemical and physical processes.
In calorimetry, the heat released by the system is equal to the heat absorbed by its surroundings. Conversely, the heat absorbed by a system is equal to the heat released by its surroundings.

49. The insulated device used to measure the absorption or release of heat in chemical or physical processes is called a calorimeter.
The heat content of a system at constant pressure is the same as a property called the enthalpy (H) of the system.

50. Energy Transformations: Digestion
Begins in Mouth
Mechanical – Grinding of food, muscles in mouth
Chemical - Digestion of starches begins with enzymes in salivary glands
To Esophagus
Mechanical - Peristalsis – Involuntary Movement of food through the esophagus
To Stomach
Chemical – Triggered by hormones, Acids and Enzymes breakdown foods
Mechanical – Stomach churns food into chyme
Electrical – Nerves signal movement of organs

51. Energy Transformations: Digestion
To Small Intestines
Mechanical – Peristalsis moves food , fluid absorption
Chemical – Pancreatic and Liver Enzymes breakdown food/chyme
To Large Intestines
Mechanical – Peristalsis and salts and fluid absorption
To Colon
Mechanical – Wastes are “egested”/ excreted

52. Task: Energy Transformations of Digestion
Choose an organism with a different digestive system than a human
Must be complex – not like a sponge or worm
Draw a flow chart that diagrams the Energy Process and Transformations
Use pictures/drawings/ diagrams to enhance description
Work must be neat and thorough

53. THE END