2. Do Now  Make a list of foods that you eat and categorize them  How will you categorize? Why?  What is in each one?

3. Prefixes and Suffixes to know  carbo- =“coal”  di- = “two”  hydro- =“water”  mono- =“one”  poly- =“much”  -ase = “enzyme”  -hydrate = “water”  -ose =“sugar”  -philic = “loving”  -phobic =“fearing”  -saccharide = “sugar”

4. Organic Molecules  organic molecules: carbon based molecules  Carbon can form bonds with one or more other carbon atoms, producing an endless variety of carbon skeletons  hydrocarbons: composed of only carbon and hydrogen  Important as fuels  Methane (CH 4 ) - natural gas  Energy-storing fat molecules

5. Inorganic Molecules  inorganic molecules: non- carbon based  Ex. Water, O 2, NH 3

6. Functional Groups  functional groups: group of atoms within a molecules that interact in predictable ways with other molecules  Hydroxyl group  Called alcohols  Polar  Soluble in water  Carbonyl group  Ketones and aldehydes  Polar  Some sugars  Carboxyl group  Carboxylic acids  Polar and soluble  Acidic  In amino acids  Amino groups  Amino acids  Slightly polar  basic

7. Monomers and Polymers  monomers: small molecular units form a larger similar combination of hundreds or millions of atoms  polymers: long chains of repeating monomers  Branching chains or folding  Every living cell has thousands of different kinds  Made from a collection of fewer than 50 kinds of monomers  4 main categories  Carbohydrates -- Proteins  Lipids -- Nucleic acids

8. Building and Breaking Polymers  dehydration reaction: each time a monomer is added to a chain, a water molecule is released  hydrolysis reaction: water is added to a polymer to break it down  Molecules in food are polymers and need to be broken apart to be available to your cells  Monomers break down to obtain energy to make new polymers

9. 5.2 Carbohydrates  carbohydrate: organic compound made up of sugar molecules  Sugars contain carbon, hydrogen and oxygen  Ratio 1C:2H:1O  Glucose= C 6 H 12 O 6

10. Monosaccharides  monosaccharide: simple sugar that contains just one sugar unit  Glucose, fructose  glucose: exists in straight-chain and ring-shaped forms  Main fuel supply for cellular work  Unused molecules are incorporated into larger carbs or to make fat

11. Disaccharides  disaccharide: “double sugar”; two monosaccharides combined by dehydration reaction  sucrose: most common; made of glucose and fructose  Major carb in plant sap and nourishes plants  Table sugar processed from sugar cane stems

12. Polysaccharides  polysaccharide: long polymer chains made up of simple sugar molecules  Complex carbohydrates  glycogen: polysacch found in animals that act as a storage for excess sugar  Chain of many glucose monomers, but arte more highly branched than a starch monomer  In humans, most glycogen is stored as granules in liver and muscle cells and break down when the body needs energy

13. Plant Polysaccharides  starch: found in plant cells and consists entirely of glucose monomers  Chains branch and coil up in loops  “sugar stockpile” =stored energy  cellulose: serves at building materials; protect cells and stiffens plant  Many glucose monomers  Multiple chains are linked by hydrogen bonds to form cable-like fibers in the tough plant cell walls  Does not dissolve in water

14. How to test for the presence of carbohydrates in food  Glucose:  glucose strip (easy)  Benedict’s test: add Benedict’s solution, place tube in boiling water for 5 minutes. Look for color change to red/brown  Starch  Drop iodine on the product or solution  Changes to a purpleish black if starch is present

15. Do Now  Complete the Carbohydrates section of the chart

16. 5.3 Lipids  lipids: class of compounds that is hydrophobic (water- fearing)  Act as a boundary that surrounds and contains the aqueous contents of your cells  Others circulate as chemical signals  Some are fats which store energy

17. Fats  fats(triglyceride): a 3-carbon backbone(glycerol) attached to 3 fatty acids(long hydrocarbon chains)  Solid or liquid  Fatty tissues cushion organs and provide body with insulation  saturated fats: all fatty acid chains contain the maximum possible number of hydrogen atoms  All single bonds  Solid at room temp  Animal fats  unsaturated: less than max. number of H atoms in one or more fatty acid chains  Some double bonded  Liquid at room temp.  Most plant and fish oils

18. Steroids  steroids: carbon skeleton forms 4 fused rings  Different functional groups attached to rings  Different than fats in structure and function, but still hydrophobic  Cholesterol  Sex hormones  Cortisol  Vitamin D

19. Cholesterol  cholesterol: essential molecule found in cell membranes  Starting point from which your body produces other steroids  makes the lipid bilayer less deformable and decreases its permeability

20. Links to cardiovascular disease  LDL = low density lipoprotein “bad”  HDL = high density “good”  Triglycerides(fat)

21. Lipid Tests  Paper Bag Test  Place the food on a paper bag  Positive: leave a “stain” on the bag  Emulsion (Ethanol) Test  Add the food sample to 2 cm 3 of ethanol, shake well.  Allow to settle in a test tube rack for 2 minutes for food to dissolve in ethanol.  Empty any clear liquid into a test tube containing 2 cm 3 of distilled H 2 O.  A MILKY-WHITE EMULSION is a positive result: lipid is present.  If the mixture remains clear, there are no fats present in the sample

22. Do Now 1. List 3 functions of proteins. 2. What foods are proteins found in? 3. What is the purpose of an enzyme?

23. 5.4 Proteins  protein: a polymer constructed from a set of just 20 kinds of monomers called amino acids.  responsible for almost all of an organism’s functioning  Enzymatic, transport, structure, storage hormonal, receptor, contractile, defensive

24. Protein Structure  amino acid: monomer that consists of a central carbon atom bonded to four partners (carbon forms 4 bonds)  three of the central carbon’s partners are the same in all amino acids  the “side group” or the “R-group” is responsible for the particular chemical properties of each AA.  Polypeptide: chain of amino acids that make up a protein  dehydration reaction between amino group of one and a carboxyl of the next  proteins = one or more polypeptide chains  most chains are at least 100 AA

25. Shape  polypeptides are precisely twisted, folded, and coiled into a unique shape for each protein  influenced by the surrounding environment which is usually aqueous  hydrophilic and phobic to different sides

26. Denaturation  Denaturation: unfavorable change in pH, temperature, or other quality of the environment that causes the protein to unravel and lose shape  (ex. frying an egg; albumin is egg white which turns from clear to white)

27. Protein Test  Biurets  To a test tube, add 40 drops of liquid to be tested.  If testing more than one liquid, label each test tube with a marker.  Add 3 drops of Biuret reagent solution to each test tube. Shake gently to mix.  Note any color change. Proteins will turn solution pink or purple.

28. Do Now  What are enzymes made of?  What is the purpose of them?

29. 5.5 Enzymes  enzymes: specialized proteins in organisms that exist as catalysts  they provide a way for chemical reactions to occur at normal temperature  does not supply activation energy, but it lowers the energy requirement barrier  each enzyme is specific to one reaction  Always recycled  pH and temp can affect function

30. Catalysts  Catalysts: compounds that speed up chemical reactions  activation energy: activates the reactants and triggers a chemical reaction  “start-up” energy  heat can provide activation energy, but may cause other reactions

31. How Enzymes Work  the shape of the enzyme fits the shape of only particular reactant molecules  substrate - a specific reactant acted upon by an enzyme  active site - the substrate fits into a particular region of the enzyme  can change shape slightly to fit snugly  will accept two substrates into adjacent sites

32. Nucleic Acids  DNA: dexoyribose nucleic acid  RNA: ribose nucleic acid