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Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher Date: September 18, 2007 Drill: (carbohydrate quiz tomorrow) 1. Name the processes of linking two monomers and breaking two monomers apart. (dehydration synthesis and hydrolysis) 2. What makes something organize in a chemical sense (contains carbon) 3. Name the 3 disaccharides we talked about and what monosaccharide make each (sucrose= glucose + fructose Maltose=glucose + glucose lactose=glucose + Galactose What do you know about the building block? Carbohydrates CH2O What is the smallest unit? (monomer) Monosaccharide Simple sugar What do they do for the body? Examples Interesting Fact Provide Fast Fuel & energy s Protein CHNs Amino acids (AA) Lipids (fats) CHO Fatty acids & Glycerol Structure for the body Break stuff down Regularity Muscle structure Energy Stored energy Fats (long term) Cellulose, glycogen,Glucose, players do eat complex carbs before a game Enzymes are a type of proteins. 20 AA Peptide Bond Nucleic Acids CHPON Nucleotide Instructions (Blueprints) for the body Genetic Code 1. BiochemicalProtein-store some energy (not primary role) Defends the body Found in : muscle, hair, nails 2. Amino Acid Monomer of proteins 3. Chain of Amino Acids (AA) –change the order & mess up the sentence/protein 4. Proteins+ high or low pH/high temp= denaturation, frying an egg 5. Catalysts (reaction helpers) Lipids 1. Oil, fat, margarine (hydrophobic) hate water 2. Store energy, cushioning (whales), and insulation 3. Saturated=fatty acids are full of hydrogens Unsaturated =fatty acids are not full of hydrogens Nucleic Acids 1. Nucleic Acids store information in the sequence of their monomers. Blueprints 2. DNA =Deoxyribonucleic Acid, blueprints for the cell 3. Shape of DNA-double helix a. Watson & Crick/ Wilkins & Franklin Hydrophobic DNA & RNA 4 Nucleotides Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher Banned trans-fats in restaurants Lipids: Long term stored energy C,H,O Stores 2x energy as compared to carbohydrates Hydrophobic don’t mix with water “fear of water” 3 Fatty Acids+ 1 glycerol 1g=2 grams of stored Banned trans-fats in restaurants Lipids: Long term stored energy C,H,O Stores 2x energy as compared to carbohydrates Hydrophobic don’t mix with water “fear of water” Fats =large lipid of glycerol & fatty acids Saturated Fats Unsaturated Fats As many H’s as possible Liquid at room temperature Solid at room temperature Has a double bond in the fatty acid tails Animal fats Oils from plants margarine, oil, Crisco Animals: Lard(bad), butter, bacon grease room temperature solid bad for you Saturated fat: fat with no double bonds in the fatty acids solids at room temperature, gravy, bacon, Crisco, butter, margarine All but Crisco & margarine from animals Unsaturated fat= fat with double bonds in fat Fats =large lipid of glycerol & fatty acids Saturated Fats Unsaturated Fats As many H’s as possible Liquid at room temperature Solid at room temperature Has a double bond in the fatty acid tails Animal fats Oils from plants margarine, oil, Crisco Animals: Lard(bad), butter, bacon grease room temperature solid bad for you Saturated fat: fat with no double bonds in the fatty acids solids at room temperature, gravy, bacon, Crisco, butter, margarine All but Crisco & margarine from animals Unsaturated fat= fat with double bonds in fat Starch- mostly Alpha Glucose Long Chain Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher Cellulose- Beta glucose stands long chains, plants, can’t be digested by you 1. To distinguish between alpha and beta linkages, examine the position of the hydrogen on the first carbon molecule. In an alpha linkage, the hydrog pointing up, and in a beta linkage it is pointing down. Sucrose and lactose are composed of two sugars and are therefore termed disaccharides. Am and cellulose, composed of long chains of glucose molecules, are examples of polysaccharides. The only structural difference between them is the li between the glucose molecules, yet the compounds have very different properties. Cellulose is a tough material found in plant cell walls, whereas a (a form of starch) is water soluble and used by plants as a carbon storage compound. http://web.mit.edu/esgbio/www/lm/sugars/cellulose.GIF Glycogen: Mostly Alpha Glucose branched, stored in muscle, liver, we can digest it. long complex carbohydrates Glycogen is the storage form of glucose in animals and humans, which is analogous to the starch in plants. Glycogen is synthesized and stored mainly in the liver and the muscle Starch vs. Glycogen: Plants make starch and cellulose through the photosynthesis processes. Animals and human in turn eat plant materials and products. Digestion is a process o hydrolysis where the starch is broken ultimately into the various Monosaccharides. A major product is of course glucose, which can be used immediately for metabolism to make energy. The glucose that is not used immediately is converted in the liver and muscles into glycogen for storage by the process of glycoge Any glucose in excess of the needs for energy and storage as glycogen is converted to fat. http://www.elmhurst.edu/~chm/vchembook/547glycogen.html Banned trans-fats in restaurants Lipids: Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher Long term stored energy C,H,O Stores 2x energy as compared to carbohydrates Hydrophobic don’t mix with water “fear of water” Fats =large lipid of glycerol & fatty acids Saturated Fats As many H’s as possible Solid at room temperature Animal fats margarine, oil, Crisco Unsaturated Fats Liquid at room temperature Has a double bond in the fatty acid tails Oils from plants http://www.cramscience.ca/es.php?a=54 Unsaturated fats: The good guys = Should eat (bend)(plants) Trans and saturated fats: The bad guys = Should avoid eating (animal) Animals: Lard(bad), butter, bacon grease room temperature solid bad for you Saturated fat: fat with no double bonds in the fatty acids solids at room temperature, gravy, bacon, Crisco, butter, margarine All but Crisco & margarine from animals Unsaturated fat= fat with double bonds in fat, liquid in room temperature Unsaturated fats-veggie oil, olive oil, corn oil, peanut oil canola oil (plants) Not full of hydrogens/double bonds Liquid come from plants Oil Veg oil, olive oil, corn oil, canola oil All from plants Fats, also called lipids, are the third main class of food type needed in the human diet, the others being proteins and carbohydrates. Oils are sim fats that are liquid at room temperature. In foods derived from animals, the main sources of fat are dairy produce and meat although most foods contain some fat. Some of the richer vegetable sources of dietary fat are nuts and seeds, soyabeans, olives and peanuts. Fats are an importan Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher component of our diet and at least a minimum intake is required. However, many health problems, particularly in the western world, are associa with an excessive intake of fat. The main functions of fat in the body are as an energy reserve and for insulation. Fats can be burned to release energy when we need it and ar getting enough from the carbohydrates in our diet. Fatty tissue around internal organs help to protect them from trauma and temperature chang providing padding and insulation. They also have other uses. They are important in transporting other nutrients such as the vitamins A, D, E an which are not water-soluble. Fats also form an essential part of the cell membrane. Finally, they are also a source of essential fatty acids. http://www.uccs.edu/~rmelamed/MicroFall2002/Chapter%202/ch02.htm Hydrogenation : adding hydrogen to unsaturated fats to make them solid (shortening, margarine*, Crisco*) saturated from unsaturated fats Oils and fats with low melting points can be converted into fats with higher melting points, which are more useful in the food industry. This process, called hydrogenation, is a chemical reaction in which unsaturated bonds (double bonds) between carbon atoms are reduced by attaching a hydrogen atom to each carbon atom. This is achieved by agitating the oil or fat together with gaseous hydrogen and a powdered catalyst (usually nickel) within a vessel at a specific temperature and pressure. The higher the hydrogen purity, the faster the reaction rate and the lower the consumption of catalyst. http://www.hydro.com/electrolysers/en/markets/food_industry/ What do unsaturated fats have in the fatty acid that saturated? Inside cells, fatty acids (FA) are usually connected to a molecule of the tri-hydroxy (tri-alcohol) compound glycerol. Once again water is removed, this time producing an ester bond (acid + alcohol, draw, see top right corner of lipids handout). If all 3 OH 's on the glycerol are substituted with FA's, then we have a triglyceride. See [Purves 3.4], and another picture. This is fat. You can also have mono- or disubstituted glycerol. Fats differ according to the exact nature of the FA's that are present. "Saturated" fats have -CH2- (methylene) groups, usually 18-20, along the chain. They are saturated with hydrogens, compared to the unsaturated variety, that may have a double bond or two within the chain, and thus have less H's (unsaturated). The presence of the double bond puts a crimp into the structure (unlike single CC bonds, there is no rotation about C=C double bonds), so it is more difficult for the fatty acid molecules to associate. Thus, unsaturated fats (WITH the double bonds) are usually liquids (oils) while their saturated counterparts (with NO double bonds) aggregate into solid fat. Take vegetable oil (unsaturated), and add hydrogen across the double bonds and you get Crisco, or the creamy texture in peanut butter (read the label: hydrogenated). http://www.columbia.edu/itc/biology/chasin/lecture3/lec3_00.html Double bonds in unsaturated fats Many health problems are associated with an excessive intake of fat in the diet. Levels of fat intake are strongly linked to body weight and therefore obesity. Fats provide about 42% of the calories in the average American diet. A diet in which about 25% or less of total calories is derived from fat would be healthier and help to reduce blood cholesterol levels and risk of blood and heart disease. The type of fat in the diet is also important. Increasing the proportion of unsaturates and polyunsaturates in the diet has been shown to produce a significant reduction in blood cholesterol levels. Current suggestions for a healthy diet include: Biology 3rd Block Room 128 Mr. R. Bair Biology Teacher Mrs. MV Smith Resource Teacher * * * * nuts reduce the total amount of fat in the diet specifically reduce the saturated fat intake by reducing consumption of red meats and dairy produce reduce intake of hydrogenated fat found in cooking oils and margarines raise the levels of polyunsaturated fats found in vegetable oils such as corn oil and sunflower oil as well as in most seeds and Diagram of the molecular structure of different fatty acids Saturated fat Cis-unsaturated fatty acid Trans-unsaturated fatty acid saturated carbon atoms (each with 2 hydrogens) joined by a single bond unsaturated carbon atoms (each with 1 hydrogen) joined by a double bond. Cis configuration. unsaturated carbon atoms (each with 1 hydrogen) joined by a double bond. Trans configuration. http://en.wikipedia.org/wiki/Trans_fat Trans Fats: Trans fat is the common name for a type of unsaturated fat with trans isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated. Most trans fats consumed today are industrially created by partially hydrogenating plant oils — a process developed in the early 1900s and first commercialized as Crisco in 1911. The goal of partial hydrogenation is to add hydrogen atoms to unsaturated fats, making them more saturated. These more saturated fats have a higher melting point making them attractive for baking, and extending their shelf-life. Another particular class of trans fats, vaccenic acid occurs in trace amounts in meat and dairy products from ruminants. http://en.wikipedia.org/wiki/Trans_fat Trans Fats What was the challenge the Oreo chemists were able to solve? Trans Fats are a by product of what process? Why are oils so loved by food joints? Why are trans fats bad for you? How many deaths could be eliminated by getting rid of trans fats.
