1. MODULE 2 PART II: BIOCHEMISTRY OF MILK: Introduction to Lipids, Proteins (discussed in Module 1), and Carbohydrates. OBJECTIVES: 1.KNOW CHARACTERISTICS OF SOME BIOLOGICAL MOLECULES PRESENT IN MILK 2.KNOW SOME TECHNIQUES IN SEPARATION OF FRACTIONS IN MILK

2. LAB LAYOUT: Due to time constraints, lecture will be brief today and covered quickly (see web site for lecture presentations). BIO 151 builds upon a theme from simple to complex biological processes. Essentially, the purpose of Modules 1-3 are to familiarize you with various biological molecules that provide the basis of nutrition and biological reactions in our bodies.

3. Biological Molecules Lecture Experiments Module 1: Proteins Proteins Module 2/3: Lipids and Proteins, Carbohydrates Lipids, and Carbohydrates

4. Laboratory Objectives: n Fractionate milk into components (dialysate and five fractions) n Describe procedures for separating various components present in milk n Describe various analytical tests to determine the biological molecules present in each of the fractions n Understand the complex nature of milk and know the structure and function of the various biomolecules found in this rich source of food.

5. LIPIDS Lipids are diverse in structure and function. They are grouped together only because they share one physical property: insoluble in water (hydrophobic).

6. 1. Triglycerides (fats)- one glycerol and three molecules of fatty acids joined together by ester linkages through condensation (dehydration) process. 2. Phospholipids- one glycerol and two molecules of fatty acids (ie. structurally similar to fats but the third fatty acid is replaced by a phosphate group. Therefore, phospholipids have hydrophobic (non-polar) tails, the fatty acids, and a hydrophilic (polar) head, phosphate group. What types of lipids are there?

7. FIGURE: FORMATION OF A FAT MOLECULE FROM 3 FATTY ACIDS AND A GLYCEROL

8. 1. Types of Fats (Triglycerides) – –saturated fats [no double bond on their tail] such as lard and butter, solidify at room temperature due to lack of double bond in the fatty acids; thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton – –unsaturated fats [with one or more double bonds on their tail] such as olive oil and peanut oil, liquid at room temperature due to double bonds in the fatty acids).

9. SATURATED AND UNSATURATED FATS

10. 2. Phospholipids: one glycerol and two molecules of fatty acids (major component of cell membranes).

11. FIGURE: PHOSPHOLIPID BEHAVIOR

12. What other components are found in milk? Lipids, Proteins, ___________ ? Carbohydrates

13. Types of Carbohydrates 1. MONOSACHARIDES- single sugar. 2. DISACCHARIDES- two monosaccharides joined by a glycosidic linkage, formed by condensation, a dehydration reaction. 3. POLYSACCHARIDES- complex sugar-are macromolecules with a few hundred monosaccharides joined by glycosidic linkages.

14. The structure and classification of some monosaccharides The structure and classification of some monosaccharides Sugars may be aldehydes or ketones, depending on the location of the carbonyl group ( -C=O )

15. Linear and ring forms of glucose Linear and ring forms of glucose

16. 2. DISACCHARIDES two monosaccharides joined by a glycosidic linkage, formed by condensation (dehydration) reaction. Maltose= 2 glucose molecules (ingredient for brewing beer) Lactose= 1glucose and 1 galactose molecules (major sugar in milk) Sucrose= 1 glucose and 1 fructose molecules (table sugar)

17. Figure 5.2 The synthesis and breakdown of polymers

18. Examples of disaccharides Examples of disaccharides

19. 3. POLYSACCHARIDES- complex sugar-are macromolecules with a few hundred monosaccharides joined by glycosidic linkages. Starch= polymer of glucose (storage polysaccharide found in plants)Starch= polymer of glucose (storage polysaccharide found in plants) Glycogen=storage polysaccharide found in animalsGlycogen=storage polysaccharide found in animals Cellulose=polymer of glucose, differs from glucose based on different glycosidic linkages (structural polysaccharide).Cellulose=polymer of glucose, differs from glucose based on different glycosidic linkages (structural polysaccharide). Chitin=structural polysaccharide found in exoskeleton of arthropods.Chitin=structural polysaccharide found in exoskeleton of arthropods.

20. Starch and Cellulose Structures Compared