Download Unit 3 Lesson 1 Biochemistry

Introduction to Biochemistry
Unit 3, Lesson 1
C-Scope
Organisms are composed of elements, in
combinations called compounds
Living organisms are composed of matter, which is
anything that occupies space and has mass (weight).
Matter is composed of chemical elements.
An element is a substance that cannot be broken down to
other substances.
A compound is a substance consisting of two or more
different elements in a fixed ratio.
Compounds are more common than pure elements.
Sodium chloride, table salt, is a common compound of
equal parts of sodium (Na) and chlorine (Cl).
Elements
 92 occur naturally ( some are man-made)
 25 essential to living organisms
 C,H,O,N make up 96% of a human body
 Carbon, Hydrogen, Oxygen, and Nitrogen
make up Carbohydrates, Fats, Proteins, and
DNA and RNA-which make up YOU!
© 2007, CSCOPE
Some trace elements are required to prevent disease.
Without iron, your body cannot transport oxygen.
An iodine deficiency prevents production of thyroid
hormones, resulting in goiter.
This Burmese woman has Goiter,
a symptom of
Iodine deficiency. Iodine is an
essential ingredient
of a hormone produced by the
thyroid gland.
Iodine deficiency is also linked
to mental retardation.
We get our iodine from iodized
salt on our foods or from eating
SEAFOOD!.
Trace elements are common additives to food and
water
Fluoride is added to municipal
water and dental products to help
reduce tooth decay.
Several chemicals are added to food
to help preserve it,
make it more nutritious,
and/or make it look better.
Check out the “Nutrition Facts” label
on foods and drinks you purchase.
Periodic Table
12.001
 Atomic Number (number of protons)
 Atomic Mass (total of protons and neutrons
in the nucleus)
 Electrons are so lightweight that their
weight only adds up with their increasing
numbers on the Periodic Table.
 Isotopes – different number of neutrons
© 2007, CSCOPE

C 14 is used for radioactive Carbon dating of fossils
Atoms
 Nucleus
– Protons (positive charge)
– Neutrons (no charge)
 Energy levels
– Electrons (negative charge)
– 1st level holds up to two electrons
– 2nd level holds up to eight electrons
– 3rd level holds up to eight electrons (needs 8 to
be stable)
2-8-8 - Octet Rule
The rows on the Periodic Table tell
you how many shells to use!
The columns will tell you how many electrons you have in the outermost
shell. These are called leftover or VALENCE Electrons.
The number of electrons in the outermost shell determines the chemical
properties of the atom.
Atoms whose outer shells are not full tend to interact with other atoms,
participating in chemical reactions.
Atoms - All Atoms want to be stable
– Atoms have no electrical charge when
the Number of proton and electrons are equal
But an atom wants to fill its outermost shell to be stable.
It can do this by Covalent or Ionic Bonding to another atom
Elements combine to form compounds or molecules.
Sodium (Na) + Chlorine (Cl) = Table Salt (NaCl)
EXPLOSIVE !
Molecules vs. Compounds
 Molecule
– Has covalent bonds
(shared electrons)
– bond is strong
 Ionic Compound
– Has ionic bonds
(+ and – atoms pulled
together by their
differences in chargelike a magnet
– Bond is weak
Covalent vs. Ionic Bonding
 Covalent bonding is where atoms share electrons
to fill their outermost shells….Like a marriage
 Ionic bonding is where atoms give away or take
electrons to fill or dissolve their shells…..
Like a Divorce
Covalent Bonds
Two or more atoms
held together by
covalent bonds form a
molecule
Atoms in a covalently
bonded molecule
continually compete for
shared electrons.
The attraction (pull) for
shared electrons is called
electronegativity.
More electronegative
atoms pull harder.
Ionic Bonds
An ion is an atom or molecule with an electrical charge
resulting from gain or loss of electrons.
When an electron is lost, a positive charge results.
When an electron is gained, a negative charge results.
Two ions with opposite charges attract each other.
When the attraction holds the ions together, it is called an 
Cl
ionic bond.
Salt is a synonym for an ionic compound.
Na
Hydrogen bonds-weak bonds
Hydrogen, as part of a polar
covalent bond, has a partial
positive charge.
Hydrogen bond
The charged regions on
molecules are electrically
attracted to oppositely
charged regions on
neighboring molecules.
Because the positively charged
region is always a hydrogen atom,
the bond is called a hydrogen
bond.
Hydrogen bond
Life on Earth is tied to Water
Life’s chemistry is tied to water.
Life first evolved in water.
All living organisms require water.
The chemical reactions of your body occur
in cells consisting of 70–95% water.
Water has atoms with different electronegativities.
Oxygen attracts the shared electrons more strongly
than hydrogen.
So, the shared electrons spend more time near
oxygen.
The oxygen atom has a slightly negative charge and
the hydrogen atoms have a slightly positive charge.
The result is a polar covalent bond.
Because of these polar covalent bonds, water is a
polar molecule.
The Important Properties of Water
The tendency of molecules of the same
kind to stick together is cohesion.
Cohesion is much stronger for water than other
liquids. Most plants depend upon cohesion to
help transport water and nutrients from their
roots to their leaves
Cohesion is related to surface tension—a
measure of how difficult it is to break the surface
of a liquid.
 Hydrogen bonds give water high surface
tension, making it behave as if it were coated
with an invisible film.
 Water striders stand on water without
breaking the water surface.
Adhesion of Water Molecules and
Capillary Action
The tendency of two different kinds of
molecules to stick together is adhesion.
Plants rely on
Adhesion and
Cohesion to get
Water up from the
Roots and into the
Stems and Leaves.
Capillary action
Water’s Hydrogen Bonds Moderate Temperatures
on the Earth
Because of hydrogen bonding, water has a
greater ability to resist temperature change
than other liquids.
Heat is the energy associated with movement
of atoms and molecules in matter.
Temperature measures the intensity of heat.
Heat is released when hydrogen bonds form.
Heat must be absorbed to break hydrogen
bonds.
When a substance evaporates, the surface of
the liquid that remains behind cools down,
in the process of evaporative cooling.
This cooling occurs because the molecules
with the greatest energy leave the surface.
WATER Makes Earth Liveable!
*Water can exist as a gas,
liquid, or solid.
*Water is less dense as a solid
than a liquid because of
hydrogen bonding.
*When water freezes, each
molecule forms a stable
hydrogen bond with its
neighbors.
*As ice crystals form, the
molecules are less densely
packed than in liquid water.
This also helps to insulate the oceans thus
Because ice is less dense than
regulating the temperatures at the poles.
water, it floats..
Water is the Solvent of Life
A solution is a liquid consisting of a uniform mixture of
two or more substances.
The dissolving agent is the solvent.
The substance that is dissolved is the solute.
An aqueous solution is one in which water is the solvent.
How water dissolves salts and other ionic
compounds:
Water’s versatility as a solvent results from the polarity of its
molecules.
Polar or charged solutes dissolve when water molecules
surround them, forming aqueous solutions.
Like a Magnet, the opposite
ends of the water molecules
and the ions attract each other
and pull the ions Na+ and Cl –
apart in the solution. “Dissolves”
Water is Essential to Living
Things
 Most abundant substance in your
body
 Needed for digestion
 Chemical reactions in your body
require water….yes even brain
activity like THINKING!
Suspensions and Colliods
 Suspension – mixture in which materials
do not dissolve. Particles in a suspension are
larger than those in colloids or solutions;
they are visible under a microscope, and
some can be seen with the naked eye.
Particles in a suspension precipitate out
if the suspension is allowed to stand
undisturbed. Ex: Dirt and water
 Colloid-Colloids are mixtures whose
particles are larger than the size of a
water molecule but so small that they
can’t be seen with the naked eye.
Ex: Milk, butter, jello, mayo,
whipped cream, blood
Acids and Bases
 pH 0-14
 Acids
– less than 7 pH
– High concentration of hydrogen ions (H+)
 Bases
– greater than 7 pH
– High concentration of hydroxide ions (OH-)
 pH of 7 is neutral (water)
© 2007, CSCOPE
Chemical Reactions
 Reactants- The molecules that combine
 Products- Molecules formed from the reaction
C6H12O6 + 6O2
6CO2 + 6H2O + energy
6CO2 + 6H2O + energy
C6H12O6 + 6O2
 Catalyst-Chemical that speeds up a reaction
 Metabolism-All the chemical reactions in an
organism from the building and breaking of the
bonds forming the molecules.
© 2007, CSCOPE
The Molecules of Life
Carbohydrates (sugars)
Lipids (fats)
Proteins
Nucleic Acids (DNA, RNA)
Organic Compounds
(Contain Carbon and Hydrogen)
 Monomers (single units or building
blocks) Like one train car….
 Monomers can be glucose, a fatty
acid, an amino acid, or a nucleotide
 Polymers (units joined together)
Like a whole train
Examples: Starch, Cellulose,
Glycogen, cholesterol, hormones.
ligaments, tendons, hair, nails,
genes and chromosomes
Carbohydrates
 Used for Energy by cells
Made up of C, H,
and O usually
in the (C H2 O)
Chemical Formula
 Monosaccharides (simple sugars)
– Glucose-needed by our cells
for energy
– Fructose – sugar in fruits
– Galactose-Sugar found in milk
All sugars will be broken back down into glucose!
Disaccharides (double sugars)
 Maltose (glucose + glucose)
 Lactose – (glucose + galactose)
 Sucrose – (glucose + fructose)
SucroseTable Sugar
Lactose-Milk sugar
Polysaccharides
(complex carbs)
Starches
Cellulose fibers
All three are composed only of Glucose.
 Starch- Starch is a long (100's) polymer of Glucose
molecules, where all the sugars are oriented in the
same direction. Plants store starch for energy.Starch
is one of the primary sources of calories for humans.
 Cellulose (fiber) - Cellulose is a long (100's)
polymer of Glucose molecules. However the orientation of
the sugars is a little different. In Cellulose, every other
sugar molecule is "upside-down". This small difference in
structure makes a big difference in the way we use this
molecule. Human can’t digest cellulose, but certain
bacteria can, which is found in cow and termite stomachs.
 Glycogen (animal starch)
Glycogen is another Glucose polymer. Glycogen is a
stored energy source, found in the Liver and Muscles of
Humans. Glycogen is different from both Starch and
Cellulose in that the Glucose chain is branched or
"forked“ and Temporarily stored for quick energy.
Glycogen is stored in Liver
and Muscle Cells in humans.
Chitin- Carb that forms the
exoskeletons of insects and fungi
 It is the main component of the cell walls of fungi,
the exoskeletons of arthropods such as crustaceans
(e.g., crabs, lobsters and shrimps) and insects, the radula
or tongues of mollusks, and the beaks and internal shells
of cephalopods, including squid and octopuses.
In terms of structure, chitin may be compared to the polysaccharide cellulose.
 The English word "chitin" comes from the French word chitine, which first appeared in
1821 and derived from the Greek word chiton, meaning covering.
 In its unmodified form, chitin is translucent, pliable, resilient, and quite tough.
In its pure form, chitin is leathery.
 Chitin's properties as a flexible and strong material make it favorable as surgical thread.
Its biodegradibility means it wears away with time as the wound heals called
Dissolvable sutures. Moreover, chitin has some unusual properties that accelerate
healing of wounds in human.
 Chitin is used in industry in many processes. Chemically modified chitin in food
processing include the formation edible films and as an additive to thicken and stabilize
foods and pharmaceuticals. It also acts as a binder in dyes, fabrics, and adhesives. Chitin
is used to size and strengthen paper.
High-Fructose Corn Syrup
 What is it? The main carbohydrate
in corn is starch. Industrial processing
hydrolyzes starch into monomers of
glucose producing corn syrup.
Glucose isn’t sweet like sucrose,
so an enzyme is used to rearrange the glucose atoms into fructose that is
sweeter than sucrose. The mixture is added back to regular corn syrup
(55% fructose and 45% corn syrup or glucose). It is cheaper than sucrose
(table sugar) and easier to mix into drinks and processed foods.
 Why is it so bad for you?
It is linked to obesity in Americans who consume high quantities of
HFCS. Also linked to type 2 diabetes, high blood pressure, and other
chronic diseases associated with weight .
Isomers-same chemical formula
but a different arrangement
 Isomers (Molecules having the same number and kinds of atoms, but
different chemical properties because of the difference in the
ARRANGEMENT of the atoms.)
Discovered in 1976, sucralose is
600 times sweeter than sugar and
does not metabolize to produce
energy, thus it does not contain
calories. It is the only low calorie
sweetener that is made from
sugar, which has been changed,
so it passes through the body
unchanged and unmetabolized.
How? By Substituting for three
alcohol groups on the sugar
molecule with three chlorine
atoms, this creates sucralose.
Lipids (Fats, Oils, and Waxes)
 Long term energy storage (C-H bonds)
 Fats are nonpolar, so water can’t attach
and break them apart.
 Plant lipids have light-absorbing
pigments that give them all their beautiful
colors and greenery
 Found in
– Hormones, like steroids
–
Cholesterol acts like antifreeze in your cell
membranes.
 Insulation and cushions vital organs
 Protective covering
-Lipids acts as a boundary in your cell membranes that
-Water avoiding molecules are said
surrounds and contains the watery contents of your cell.
 Acts as lubricants for muscles as well as
waterproofing birds and our eardrums
to be HYDROPHOBIC !
Triglycerides
(Fats and Oils)
 Composed of
– three fatty acids “tails”
• hydrocarbon chain (nonpolar)
• carboxyl group(polar)
– Glycerol “head”
Triglycerides are both manufactured by our
bodies and obtained from the food that we eat.
We cannot help lower the triglycerides that are produced by our bodies. But, we can certainly
control the food and beverages that we consume in order to check our triglycerides count.
Additionally, we can take supplements to lower the triglycerides in our body.
Fish oil works wonders as far as triglycerides are concerned. EPA and DHA, the
two types of omega-3 fatty acids are effective in lowering triglycerides. They are ideal to
control the level of triglycerides and help lead a healthy life.
Types of Triglycerides
 Saturated
– C-C bonds (hard to break)
– animal fats, tropical oils
– raises cholesterol level
 Mono-unsaturated
– one C=C bond
(“kink” where it will break)
– plant oils
– lowers cholesterol level
Types of
Triglycerides
 Polyunsaturated
– more than one C=C bond
– plant oils
 Hydrogenated fats
– H added to unsaturated fats
– found in junk foods
– Trans-fatty acids are manufactured fats
created during a process called
hydrogenation. Hydrogenation aims to
stabilize polyunsaturated oils to prevent
them from becoming rancid and to keep
them solid at room temperature. Transfatty acids may be particularly dangerous
for the heart and may pose a risk for
certain cancers.
Hydrogenated fats are used
in stick margarine, fast
foods, commercial baked
goods (donuts, cookies,
crackers), processed foods,
and fried foods.
Dietary Fats: The Good, the Bad, and the Worst
In the culinary arts, one simple fact is this: fats make food taste
good. In the medical arts, it isn't so simple. Some fats, namely
saturated and trans fats, aren't so good for long-term health. Other
fats, namely mono- and polyunsaturated fats, are good for longterm health.
While fats affect many systems in the body, from energy production
to maintaining healthy skin, nutritionists are mainly interested in
their effects on the heart and blood vessels. Healthy muscles and
blood vessels need some saturated fats and even some
cholesterol—but not too much. A diet rich in saturated and trans
fats can cause one type of fat- and protein-carrying particle known
as low-density lipoprotein (LDL, or bad cholesterol) to accumulate
in artery walls. These pockets, known as plaque, can enlarge to the
point where they block blood flow. Even worse, they can break
apart and ooze their contents into the bloodstream. When this
happens, blood clots that form to stop the leakage can block a blood
vessel. When this happens in an artery that feeds the heart, a heart
attack ensues. When it happens in the brain, it triggers a stroke.
Did you know that yellow grease collected from restaurants is used in
biofuels, cow feed, chicken feed, furnace and boiler fuels in factories,
and suppression of dust during construction of roads and while
drilling !
Cholesterol
Benefits
 Needed in making steroid hormones


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

like Testosterone and Estrogen (the
sex hormones)
Makes up part of cell membranes.
Makes up the nerve cell’s protective
coating, and part of your brain and
skin.
Some forms of cholesterol act as
antibodies to fight diseases
Cholesterol can be changed to
Vitamin D in the presence of sunlight.
Bile salts are modified cholesterol and
needed for the digestion of fats.
Bad vs. Good
Cholesterol
You add to what your liver naturally
produces when eating fatty foods.
When you eat too much fatty food, your
liver slows down making the good
cholesterol and more cholesteroltransporting lipoproteins will enter your
blood. Lipoproteins are substances that
transport cholesterol. There are two kinds
of lipoprotein carriers, HDL and LDL.
HDL-High Density “Happy” Lipoprotein
and LDL-Low Density “Lazy”
Lipoprotein. HDL will carry the
cholesterol to the liver
for breaking it down,
but LDL will dump it
anywhere, like arteries
and body tissues
where it is deposited
as plaque.
Proteins
 Composed of amino acids (C,H,O,N)
– 20 amino acids
 Used as building blocks
R may be a hydrogen or an organic
– Cell parts are mostly proteins
group and determines the properties
– Enzymes-speed up chemical reactions
of a particular amino acid
– Transport Ex: hemoglobin in blood transports
oxygen, other proteins transport molecules across
cell membranes
– Signaling and receiving chemical signals in cell
membranes Ex: Insulin controls sugar levels
– Defense-antibodies are proteins that destroy cells
– Movement-contractile proteins allow cells to
move which allows muscles to move
Amino Acids are the Monomers (base) of Proteins
Amino acids are joined together by a peptide bond (a covalent
bond ) and water is given off. Peptide bonds are polar so
hydrogen can attach. If water is added, the bond will be
broken.
Some proteins may have small numbers of amino acids, like Ribonuclease, which breaks down RNA .
It has a little over 100 Amino Acids in it’s chain. But Titan, is part of your muscle structure and contains
over 33,000 amino acids! The Shape of the protein determines the Function of the protein.
Nucleic Acids
 Used to store information
 Composed of nucleotides
 Examples
– DNA - stored information
– RNA - uses information in protein synthesis
Nucleotides make up Nucleic Acids. They are the MONOMERS.
Cytosine bonds to Guanine
Guanine bonds to Cytosine
Adenine bonds to Thymine
Thymine bonds to Adenine
Nucleic Acids serve as the blueprint for an Amino Acid chain,
which builds proteins.
There are 2 types of Nucleic Acids:
Deoxyribonucleic Acid (DNA)
-Double Stranded
-Contains A,T,C,G
- Contains the sugar Deoxyribose
Job: BOSS-Carries the instructions
Ribonucleic Acid (RNA)
-Single Stranded
-Contains A,U,C,G (U= Uracil)
-Contains the sugar Ribose
Job: Take instructions from DNA
and make proteins
These are the molecules which allow organisms to reproduce their complex
equipment from one generation to the next. DNA provides directions for its
own replication, which is the basis for the continuity of all life on Earth.
What does Human DNA look like? “Spit”
Gelatin “Jello”
 Gelatin is derived from collagen obtained from various
animal by-products. It is commonly used as a gelling
agent in food, pharmaceuticals, photography, and
cosmetic manufacturing. Gummy Bears, candy corn, and
other soft candies have gelatin in them. Elmer’s Glue also
has gelatin in it. Photographic and pharmaceutical grades
of gelatin are generally made from beef bones,
although some beef bone gelatin is used by the
food industry.
 Gelatin is obtained from the hide of cows and
pigs, as well as bones, tendons and ligaments,
and sometimes the hooves.
Gelatin
 Although gelatin is 98-99% protein by
dry weight, it has less nutritional value than
many other complete protein sources.
Gelatin is unusually high in the non-essential amino acids glycine and
proline (i.e., those produced by the human body), while lacking certain
essential amino acids (i.e., those not produced by the human body). It
contains no tryptophan and is deficient in isoleucine, threonine, and
methionine. The approximate amino acid composition of gelatin is:
glycine 21%, proline 24%, glutamic acid 10%, alanine 9%, arginine 8%,
aspartic acid 6%, lysine 5%, serine 4%, leucine 3%, valine 2%,
phenylalanine 2%, threonine 2%, isoleucine 1%, methionine and histidine
<1% and tyrosine <0.5%. These values vary, especially the minor
constituents, depending on the source of the raw material and processing
technique.
Enzymes
 Act as catalysts to speed up chemical reactions.
Can also slow them down.
Made from 100-1000’s of amino acids. So they are PROTEINS!
 Enzymes are specific as to what it will attach to and react with.
 Enzymes can be used over and over again (recycled)
 Enzymes can work at low temperatures.
 Enzymes take part in 1000 reactions per second in your body!
 Enzymes increase the reaction time by at least 1 million times!
 Thousands of enzymes are known and they all end in “-ase “ .
Ex: maltase breaks down maltose, sucrase breaks down sucrose,
protease breaks down proteins…etc…
How Enzymes Work
 Enzymes attach to a SUBSTRATE (what is to be broken down). Since
enzymes are 3-D and folded, these folds form pockets called ACTIVE
SITES. This is where the enzyme attaches. The molecule is broken
apart or fused together.
Active site

Catabolic reaction-molecule
breaks up in the reaction

Anabolic reaction-molecules

are built or fused in the reaction
Anabolic steroids are used
Illegially to BUILD muscles
Enzymes Lower Activation Energy
Enzymes help build new molecules or break
them down by reducing the activation energy
needed to start the reaction. It takes heat
energy to break bonds, but by lowering the
energy needed, the reaction can start faster
instead of having to “heat up” first.
Without enzymes, Chemical
reactions would not occur quick
enough to sustain life on earth.
Bonds have to absorb enough energy
to break. That energy is in the form of
HEAT.
If we had to heat our bodies up to get
chemical reactions going, we would kill our
cells.
Enzymes keep us from having to do that.
Enzymes have a particular
environment that they work best in.
 Enzymes are affected by:
1. Temperature changes
Enzymes do not like high
temperatures, but low ones are OK.
2. pH ranges- most enzymes work
best at a pH of 6, but some
like those in your stomach
work at a pH of 3
3.Concentrations of Enzymes
work in particular environments;
The more “workers” you have, Enzymes
Some work best in acidic or basic conditions
the faster the job gets done.
 Enzymes are engineered to withstand high temperatures,
alkaline (basic),or acidic conditions required for cleaning
and other uses.
Enzymes that Digest your Food
Vitamins
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


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R CoEnzymes
Vitamin- group of potent organic compounds that are needed in minute quantities for growth and good
health
Needed in small amounts to maintain growth and metabolism.
Vitamins are not used for energy and do not serve as building blocks, but are crucial in helping the body
to use those nutrients that do. Without vitamins, all of the carbohydrates, proteins, and fats that we eat
would be useless.
Most vitamins function as co-enzymes, that is, they act with an enzyme to accomplish a particular type
of catalysis. For example, the B vitamins, riboflavin and niacin, act as coenzymes (FAD and NAD) in
the oxidation of glucose for energy.
Except for vitamins D and K, vitamins are not made in the body and must be taken in by the fruits and
vegetables that you eat, or by supplements. Vitamin D is made by ultraviolet irradiation of cholesterol
molecules in the skin, and vitamin K is made by the bacteria in your intestine. In addition your body can
convert carotene, the orange pigment in carrots, to vitamin A.
The vitamins are lettered based on when they were discovered and their ability to cure certain diseases.
For example Ascorbic Acid is also called Vitamin C since it prevents scurvy. It was discovered 3rd and
prevents scurvy. Vitamins were only discovered in this century and we are still learning a lot about them.
Fat-soluable vitamins are stored in the body. These are Vitamins A, D, E and K. They bind to fat
molecules. Water- soluble vitamins are not stored and must be replaced daily. These are the B-complex
vitamins and Vitamin C.
Vitamins A, C, and E have shown to reduced cancer-causing agents and are found in broccoli, cabbage,
and brussel sprouts.
Vitamin D functions as a hormone and helps in calcium absorption. Vitamin K is essential for blood clot
protein formation as well as other proteins made by the liver. Bruising or bleeding easily might mean a
lack of this vitamin.
Folic Acid, Biotin, Pantothenic acid, and niacin (nicotinamide- NAD) are also vitamins.
Minerals
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Approximately 4% of the body's mass consists of Minerals. They are classified as trace minerals
(body requires less than 100 mg/day), and major minerals (body requires more than 100 mg/day).
Minerals can be found in water and soil and therefore in root plants and animals.
Trace Minerals
The trace minerals are iron, zinc, copper, selenium, iodine, fluorine and chromium. . Iron is essential
for the oxygen- binding protein called hemoglobin and the electron- accepting part of cytochromes.
Iodine is required to form thyroid hormones (T3 and T4) which are important in regulating cellular
metabolic rates.
Major Minerals
The major minerals are sodium, potassium, calcium, phosphorus, magnesium, manganese, sulfur ,
cobolt and chlorine.
Minerals serve three roles:
They provide structure in forming bones and teeth
They help maintain normal heart rhythm, muscle contractility, neural conductivity, and acid-base
balance
They help regulate cellular metabolism by becoming part of enzymes and hormones that modulate
cellular activity
Daily Requirements
Minerals cannot be made in the body and must be obtained in our diet. The daily requirements of
minerals required by the body can be obtained from a well balanced diet. Like vitamins, excess
minerals can produce toxic effects.
Minerals are found in vegetables, legumes, milk and some meats. Fats and sugars do not have
minerals.
Quick Quiz:
1.
Fats, Oils, and Waxes (lipids) are Nonpolar so they (a) are not soluable in water
(b) form H+ ions in water (c) form OH- ions in water (d) all of these.
2. Fats are called TriGlycerides because (a) they have 3 fatty acid “tails” and a glycerol
“head”(b) they make your blood pressure go up 3 times higher than normal (c) they are
formed from 3 glycerine molecules (d) all of these.
3. Lipids store energy in the (a) C-H bonds (b) O-H bonds (c) C-C bonds (d) C-O bonds.
4. Saturated fats are (a) not soluable in water (b) bad for you because they can be stored as
plaque in your arteries (c) are found in palm and coconut oils (d) all of these.
5. The type of Lipoprotein “cholesterol” that is good for you is (a) LDL (b) steriods (c) HDL
(d) monounsaturated.
6. Lipids are needed in your body for (a) insulation (b) cushioning organs (c) cell membranes
(d) waterproofing and lubrication (e) all of these.
7. Cholesterol (a) forms steroids which make up your sex hormones (b) keeps your cell
membranes from collapsing in on themselves and also from freezing (c) can be changed
to vitamin D in sunlight (d) makes up part of your brain, skin, and nerve cell coverings
(e) all of these.
8. Proteins are made up of C,H,O, and (a) S (b) N (c) Ca (d) Na .
9. The monomer or building block of proteins are (a) amino acids (b) triglycerides (c) sugars
(d) nucleotides.
10. The above answer makes proteins by being fused together when water is taken out
forming a tough (a) hydrogen bond (b) peptide bond (c) ionic bond (d) C-H bond.