1. D O N OW What is matter? What are elements? What is the periodic table used for?

2. O BJECTIVES To list the different elements found in living things. To explain what bonds are used for. To determine the different functions of the 4 macromolecules as well as water in the body.

3. “H OW C ELLS F UNCTION ” Chapter 2

4. A. E LEMENTS AND M ATTER What is matter? i. anything that has mass and takes up space

5. A. E LEMENTS AND M ATTER i. All living and non-living things can be broken down into different elements. ii. Elements: pure substance that cannot be broken down into other substances by physical or chemical means.

7. P ERIODIC T ABLE A CTIVITY Get a red, blue, and green colored pencil Make a key at the bottom of the paper with the 3 colors. For the following elements shade in the chemical symbol RED, the atomic number BLUE, and the atomic mass GREEN Oxygen, Carbon, Nitrogen, Hydrogen, Calcium, Phosphorus

8. P ERIODIC T ABLE I NFORMATION Atomic number- tells us the # of protons (and electrons) Symbol- unique for each element. Atomic Mass- # of protons and neutrons C 6 12.02

9. A. E LEMENTS AND M ATTER iii. Each element has it’s own set of properties. Ex: Oxygen Colorless Odorless gas

10. B. E LEMENTS IN THE BODY i. Oxygen Carbon Hydrogen Nitrogen Calcium Phosphorus 19 others

11. B. E LEMENTS IN THE BODY ii. Can be found as a pure element or as a compound.** Compound: atoms of 2 or more elements joined together by chemical bonds. Ex: H 2 O (has both elements hydrogen and oxygen in it)

12. C. A TOMS Elements are made up of atoms i. Atom: smallest unit of an element that still retains the properties of that element.

13. C. A TOMS Building blocks of matter Contain 3 parts Protons : positively charged, contain mass Neutrons : no charge, contain mass Electrons: negatively charged, insignificant mass + -

14. D O N OW What is a compound? Give an example Name 3 elements found in our body. What are the 3 parts of an atom and where are they located?

15. O BJECTIVES To understand why our bodies undergo chemical reactions. To list and describe the different macromolecules found in our bodies.

16. C HEMICAL R EACTIONS Why do we need chemical reactions? ii. Chemical Reactions: bonds between atoms are broken or formed to make different molecules in the body. Broken bonds  release energy Formed bonds  store energy + ATP (energy)

17. C HEMICAL R EACTIONS Baking soda + Vinegar 2 Chemical Reactions 1. HC2H3O2 + NaHCO3  NaC2H3O2 + H2CO3 2. H2CO3  H2O + CO2 = LOTS OF BUBBLES ( carbon dioxide) LETS WATCH…

18. DEMO

19. W HAT YOU SHOULD KNOW ABOUT ENZYMES ! -Specialized proteins that act as “catalyst” ( speeds up a reaction) - Usually end in “ase” -Not consumed in the reaction

20. W HAT DO THEY DO ?

21. H OW DO THEY WORK ? A substrate fits in the active site of an enzyme. This forms an enzyme substrate complex. They then break or form bonds.

22. E NZYMES C ONTINUED Anything that changes the shape of the active site stops the enzyme from working. Ways to denature an enzyme: pH Temperature

23. H OW DO THEY WORK ?? https://www.youtube.com/watch?v=XTUm-75- PL4

24. E NZYMES IN L IVER In our cells, hydrogen peroxide is a produced as a by-product: Poisonous Would kill our cells if not broken down or removed right away Catalase: breaks down hydrogen peroxide into water and oxygen 2H 2 O 2 2H 2 O + O 2 Catalase

25. Q UICK ! Label the parts of the reaction:

26. D O N OW What are acid and bases? What foods do you know of are acidic? What foods are basic? Why is it important to know the pH of a substance?

27. O BJECTIVES SWBAT: Identify substances as an acid, base, or neutral Draw a pH scale and place substances according to it’s pH value Explain what happens during a neutralization reaction Explain and describe the difference between various mixtures.

28. 6.3 S OLUTIONS Solution = A Liquid mixture in which the solute dissolved in a solvent. Ex. Hot Chocolate (Water and Coco Powder) Solute- Substance that is dissolved in solvent. Ex. Coco Powder Solvent- Substance that the solute dissolved in. Ex. Water

29. How do things dissolve? Polar Covalent Bond: Slight Positive and negative charges Ex. H 2 O Non-Polar: Do not dissolve in water Ex. Lipids and Fats

30. M IXTURES What is the difference?

31. M IXTURES Homogeneous – Has a uniform composition throughout (a.k.a solutions) Ex: Air Heterogenous- components remain distinct. Ex: Fruit Loops

32. A CIDS AND B ASES pH- Measure of concentration of hydrogen ions in a solution Acids- Release Hydrogen Ions (H+). Tastes Sour. Ex: HCl Bases- Release Hydroxide Ions (OH-). Taste Bitter. (a.k.a Alkaline) Ex: NaOH Neutral – Number of H+ = Number of OH+

33. pH Paper: Indicates the number of H+ ions by means of a number value. Litmus Paper: Red: Stays red in a Acid Turns Blue in a Base Blue: Stays Blue in Base Turns Red in Acid

34. B UFFERS Buffers are mixtures that can react with acids or bases to keep the pH within a particular range. (We want to keep our body fluids at a pH of 6.5- 7.5. Why do you think that is?)

35. N EUTRALIZATION R EACTIONS When an acid and a base react to form water and a salt. It’s “Neutralized” NaOH + HCl ----  H2O + NaCl - “Salt” positive/negative ion. Na+ OH- H+ Cl-

36. M ACROMOLECULES Macro= BIG 4 different macromolecules all doing a different job in our body!

37. A. C ARBOHYDRATES Give us energy!! Made up of C, H, O

38. A. C ARBOHYDRATES Types of Carbs: Simple : sugars like glucose, fructose, galactose Monosaccharides and Disaccharides Ex: cookies, candy, Complex: starches, glycogen, cellulose (fiber) Polysaccharides Ex: potatoes, leafy vegetables

39. Monosaccharide Disaccharide Polysaccharide

40. B. L IPIDS ( FATS, OILS, WAXES ) Store energy, insulation, protection Made up of C,H,O Contain a glycerol and 3 fatty acid chains Fats are hydroPHOBIC - do not dissolve in water.

41. B. L IPIDS ( FATS, OILS, WAXES ) Types: Saturated : solid fat, BAD FOR YOU, comes from animals Ex: lard, butter, fat on steak or chicken - Unsaturated : liquid, better for you, comes from vegetables Ex: vegetable oil, peanut oil, canola oil - Trans: Worst type of fat - Mostly Man-made - Raises bad cholesterol, lowers good

42. D O N OW What are carbohydrates used in our bodies for? Name some examples of foods containing carbohydrates. What are lipids used in our bodies for? Name examples of foods that contain both saturated and unsaturated fats.

43. O BJECTIVES To understand why we need protein in our diet. To explain the function of nucleic acids in our bodies. To understand how water provides a medium for chemical reactions in our body.

44. C. P ROTEIN Growth, repair, enzymes, transport Made of C,H,O,N, and sometimes sulfur Structure is repeating amino acids Body makes some, we must EAT to get others. Order of amino acids tells the protein what job it has.

45. D. N UCLEIC A CIDS Holds genetic information!! Made up of C,O,H,N,P Structure is repeating nucleotides

46. D. N UCLEIC A CIDS Types: DNA: deoxyribonucleic acid (the blueprints for our cells) RNA : ribonucleic acid (helps take the blueprints and make protein)

47. E. W ATER Chemical reactions take place in water!! Known as the “universal solvent” because it dissolves things. Ex: lemonade, kool aid, etc. Made up of 2 hydrogen and 1 oxygen

48. E. W ATER Makes up 70% of your body mass Cannot dissolve lipids (fats), our membranes are made up of lipids WHY IS THIS IMPORTANT?

49. D O N OW Please hand in your Enzyme Web Quests into the bin! Then Answer: What monomers make up proteins? What part of their structure make each one different? Why are proteins so important? What is the purpose of nucleic acids? What are the three types?

50. Y AY L AB !!

51. D O N OW Please grab 5 colored pencils Then answer: What kind of information can be found on a nutritional label on food products?

52. F OOD L ABELS Ingredients are listed in descending order. First 2-3 listed, are the main ingredients. 1 st ingredient makes up the largest portion. Manufacturers are required to list the amount of saturated and trans fats. Voluntarily can put the amount of unsaturated fats.

53. 40 Calories is LOW 100 Calories is MODERATE 400+ Calories is HIGH

54. F INDING T OTAL C ALORIES 1g Fat = 9 cal 1g Carbs= 4 cal 1g Protein= 4 cal *FDA allows about 20% discrepancy on food labels.

55. C ALORIES FROM F AT 1g Fat = 9 cal *Calories from fat are rounded to the nearest 10 calorie increment. % of calories from fat: Calorie from fat Total Calorie 100%

56. % D AILY V ALUE Amount Given Recommended Amount *No % DV for protein because it is not a concern. *No % DV for Trans fats, but suggested amount is less than 1% *Have yet to come up with a % DV for sugar. 100%

57. D O N OW How do we find the number of total calories? What about % Daily Value?

58. B IOLOGICAL M OLECULE V IDEO !! https://www.youtube.com/watch?v=H8WJ2KENl K0