homework:

Homework: Read pgs. 44-45. Answer the questions on the

back of Assignment sheet in your notebooks! Do Now:

Which types of foods have Carbohydrates? Proteins? Lipids/ Fats?

Today’s Objectives: Identify one key function of each macronutrient in

food (carbohydrate, lipid, and protein) Identify examples of foods that contain

carbohydrates, lipids, and proteins.

Bio 9C: Monday, 10.18.10Title: Introduction to Nutrition and Digestion

• What’s in the hamburger? – paired activity • Overview of Mega-Unit • Design a meal posters – Day 1

Agenda

What’s in this hamburger?

In PAIRS, determine: What are the sources of

carbohydrates? What are the sources of lipids

(fats)? What are the sources of

proteins? List any ingredients for which

you’re not sure which category (carbs, lipids, proteins) they go into.

Objectives for Class:1. Given an example of a food, identify the sources of carbohydrates, lipids,

and proteins.2. Identify examples of foods that contain carbohydrates, lipids, and proteins.

Identifying the Carbon Compounds in this Hamburger

Ketchup = Mostly Carbohydrate (simple sugar from Corn Syrup) Hamburger

Meat = Lipids and Proteins

Cheese = Mostly Proteins and Lipids

Lettuce and Tomato = Carbohydrate (Fiber)

Bun = Carbohydrate (Complex Carb from Starch)




Agenda

The next Month (or so) at a Glance: Biochemistry, The Power of Enzymes, and Digestion

We will be answering these questions:

What’s in this Hamburger? How do we get the stuff that’s in it, out? What happens to this stuff as we get it out? Why do we need this stuff?

By the end of this unit, you should be able to… Explain why we need carbohydrates, lipids, and proteins Explain how we extract these nutrients from food Explain how an enzyme’s structure fits its function Explain how structures in the digestive system fit their function Explain why enzymes are essential to digestion Exhibit basic lab safety skills in the McMush & Enzyme LabsObjectives for Class:1. Given an example of a food, identify the sources of carbohydrates, lipids,



Agenda

Design A Meal

Which foods have which carbon compounds? Part I:

In the food/meal that you thought of for homework…What are the sources of carbohydrates?What are the sources of lipids (fats)?What are the sources of proteins?List any ingredients for which you’re not sure which category (carbs, lipids, proteins) they go inObjectives for Class:

1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.

2. Identify examples of foods that contain carbohydrates, lipids, and proteins.

Design A Meal Part II:

Compare your meal with the person sitting next to you. Do you have the carbon compounds labeled properly?

Part III: Draw a picture of your meal on a larger piece of

paper Label the Carbon Compounds on the picture Under each Label

List the things these individual compounds do for our bodies List at least Two Major Characteristics of each compound



Homework: Use Effective Reading Strategies to Read pgs. 46-48. PAY

CLOSEST ATTENTION TO PROTEINS AND LIPIDS! Put effective reading notes in your Notebook!

Do Now: On the next slide… (I will advance this slide at 3 min. so you

can do the Do Now, so you have 2 min to copy the title, date, and homework)

Today’s Objectives: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other Identify examples of foods that contain carbohydrates and

proteins Identify two key functions of carbohydrates and proteins in

food

Bio 9C: Thursday, 10.21.10Title: Introduction to Carbon Compounds

Carbon Compounds:The Molecules of Living Things

Do Now: Look at the pictures below. Why do you think

these are called CARBON compounds? Write some reasons in your notebook.

Today’s Objectives: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other

Bio 9C: Thursday, 10.21.10Title: Introduction to Carbon Compounds

• Thinking about the scale of atoms • Introduction to Carbon Compounds• Direct Vocabulary Activity: Monomers vs. Polymers• Structures and Functions of Carbohydrates• Carbohydrate food poster work• Structures and Functions of Proteins• Protein food poster work

Today’s Agenda:

Let’s get a sense of scale: How Do Molecules & Atoms Relate to Cells?

Zoom In

Zoom in…

A Single Organelle (chloroplast) in the CellPLANT CELLS

A Single Molecule inside the Organelle (chlorophyll)

Atoms come together to make up molecules

Zoom in a lot more…

What elements do you see in the atoms that make up this molecule?


Today’s Agenda:

Six Common Elements in Living Things:

Carbon (C) Hydrogen (H) Nitrogen (N) Oxygen (O) Phosphorus (P) Sulfur (S)

CHNOPS

Objectives for Class: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other

All of the molecules we will look at are Carbon - based

Carbon: The “Swiss Army Knife” Element of Life

More versatile than any other element! Can bond with itself and many other elements Forms millions of large molecules

Monomer A single, building-block molecule

All of the carbon compounds are based on carbon

Polymer (a.k.a. Macromolecule) “Many monomers” A long chain of monomers bonded together to form one huge

molecule



Today’s Agenda:

Monomers and Polymers: In Our Own Words

As you have read and as we have just learned, polymers are made of monomers (or monomers make up polymers… however you want to think of it).

This is sort of an easy concept, but often hard to understand when we start talking about chemical compounds.

SO…. Put this into your own words…


Your Task: Work with your partner from yesterday’s Hamburger

activity to describe how monomers and polymers relate to each other (12 min). (remember, this is a “part/ whole” relationship where

monomers are part of the whole polymer) You can express this as:

A Written analogy w/ a picture (i.e.: monomers and polymers are like _______ and _______,

because _________)Or… A rap/ song/ poem describing how monomers relate

to polymersObjectives for Class: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other

Monomers and Polymers: In Our Own Words


Today’s Agenda:

4 Types of Carbon-Based Compounds:

Carbon combines with Hydrogen, Nitrogen, Oxygen, Phosphorus, and Sulfur to form these 4 Compounds:

Carbohydrates Lipids Proteins Nucleic Acids

Each type is made of monomers that connect to form polymers.

IMPORTANT NOTE: Each type is separate – not made of each other! Lipids are not made of carbs!]Objectives for Class:

Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other Identify examples of foods that contain carbohydrates Identify two key functions of carbohydrates in food

Carbohydrates contain C-H2O

Simple sugars Monosaccharide = one sugar

Ex: glucose, fructose Disaccharide = double sugar

Ex: sucrose, lactose, maltose Used as an immediate energy

source(for cell respiration to make ATP)

Foods: sugar, fruit, candy, juice, sodaObjectives for Class: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other Identify examples of foods that contain carbohydrates Identify two key functions of carbohydrates in food

More Carbohydrates

Complex sugars Polysaccharide = many sugars Can be used for:

Long-term energy storageEx: Starch

Foods: grains, root vegetables (bread, pasta, cereal, rice, corn, potatoes)

Structural supportEx: cellulose (plant cell walls) (aka

“fiber”)Foods: fruits, vegetables, whole grains (lettuce, celery, whole wheat)

Objectives for Class: Identify the 6 key elements found in living things Explain how monomers and polymers relate to each other Identify examples of foods that contain carbohydrates Identify two key functions of carbohydrates in food


Today’s Agenda:

Design A Meal - Carbohydrates

What foods have these compounds? Part I: Do Now

In the food/meal that you thought of for homework… What are the sources of carbohydrates? What are the sources of lipids (fats)? What are the sources of proteins? List any ingredients for which you’re not sure which category (carbs, lipids, proteins) they go in

Part II: Compare your meal with the person sitting next to you. Do you have the carbon compounds

labeled properly?


paper Label the Carbon Compounds on the picture Under the Carbohydrate Labels:

Follow the rubric

Objectives for Class:1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.2. Identify examples of foods that contain carbohydrates, lipids, and proteins.

Homework: No Homework

Do Now: What are proteins used for?

Today’s Objectives: Identify examples of foods that contain carbohydrates,

proteins and lipids Identify two key functions of carbohydrates, proteins and

lipids in food

Bio 9C: Friday, 10.22.10Title: Introduction to Carbon Compounds

• Structures and Functions of Proteins• Structure and Functions of Lipids• Food poster work, Carbohydrate, Protein and Lipids

Today’s Agenda:

Most animal products such as Meat & fish Eggs Milk, yogurt, cheese

Beans and nuts (especially when eaten in combination with complex carbs)

What Foods Contain Proteins?

Objectives for Class: Identify examples of foods that contain proteins Identify two key functions of proteins Describe the monomers and polymers of proteins

Have thousands of different uses!

Proteins can be… Enzymes (control chemical reactions) Hormones (ex: insulin) Transporters

in cell membranes in blood cells (hemoglobin)

Body structures (hair, muscle, skin, bone) Immune system (fight diseases)

Proteins contain C, H, O, N and some S


Proteins are made of: Amino acids

(monomers) There are 20 different

amino acids (different R’s)

Thousands of A.A.’s connect in any possible order to form long chains this makes thousands of different possible proteins

How can there be so many Different Proteins?



Today’s Agenda:

Examples: Fats, oils, cholesterol, waxes

Characteristics: Made of fatty acids and

glycerol Do not dissolve in water (repel

water) How It’s Used:

Long-term ENERGY storage Cell membranes Waterproofing Steroid hormones

Foods: Oils (from nuts, seeds, fish, cheese, meat), butter, lard.

Lipids contain mostly C and H

Objectives for Class: Identify examples of foods that contain lipids Identify two key functions of lipids Describe the monomers and polymers of lipids

Mad carbons = Mad Energy

(aka – mad calories)Note: The structure of the Fatty Acid determines the type of Fat (i.e.: saturated vs. unsaturated)


Today’s Agenda:

Design A Meal – Carbs, Protein, Lipids

What foods have these compounds? Part I: Do Now

In the food/meal that you thought of for homework… What are the sources of carbohydrates? What are the sources of lipids (fats)? What are the sources of proteins? List any ingredients for which you’re not sure which category (carbs, lipids, proteins) they go in

Part II: Compare your meal with the person sitting next to you. Do you have the carbon compounds labeled

properly?


paper Label the Carbon Compounds on the picture Complete the tasks for the Carbohydrate, Protein

and Lipid Labels: Follow the rubric

Objectives for Class:1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.2. Identify examples of foods that contain carbohydrates, lipids, and proteins.

Set the cool timer to 4 min and press start when the bell rings. Remember, it is SILENT during the Do Now! Homework:

Complete your food posters according to the rubric

Do Now: List all of the food you have eaten in the past 24-hrs. Of this food, what are the carbohydrates, proteins, and

lipids?

Today’s Objectives: Identify examples of foods that contain carbohydrates, proteins and

lipids Identify two key functions of carbohydrates and proteins in food

Bio 9C: Monday, 10.25.10Title: Reviewing Carbon Compounds

Reviewing Carbon Compounds

Today’s Plan: Complete the “Carbon Compounds Review Packet”

For help, you can use: Your notes Books – These can be borrowed from the cabinet. Marcus and

Christine, please help distribute these. The guide at the back of the packet.

This is an INDIVIDUAL assignment (I know the assignment sheet says you can work in pairs, but I would rather you work INDIVIDUALLY).

Also, I know we haven’t reviewed nucleic acids as a whole class, but you should be able to complete the packet using your other resources.

When completed: Put all books back in the cabinet Continue work on your food posters.


Do Now: Have you made a data table for a lab before? If

so, what were the circumstances and how did you do it?

Today’s Objectives: Practice making tables to record data from a lab.

Bio 9C: Tuesday, 10.26.10Title: Making Data Tables Pre-Assessment

• Data Tables Pre-Assessment• Review Nucleic Acids• Poster Gallery Walk

Today’s Agenda:

Lab Skills Pre-Assessment: Making Data Tables

Overview: One important skill in designing and conducting lab

experiments is to create a data table that serves as an organized way to collect the data from your experiment.

Purpose: To practice making data tables that are both organized and

appropriate for a given experiment. This is important preparation for our McMush lab at the end

of this week, and will give your biology teachers valuable feedback about how well you are able to accomplish this task on your own.

Instructions: Read each experiment description, then draw a data table in

the space provided.


Today’s Agenda:

Made of: Nucleotides

(monomers) Connected

together into long chains (helix)

Used to store and transmit genetic instructions for making proteins

• DNA (stores genetic info)• RNA (carries genetic info to

ribosomes)

Nucleic Acids contain C, H, O, N and P

Objectives for Class:1. Show what you know about cell respiration on the quiz.2. Identify one key function of each macronutrient in food (carbohydrate, lipid, and

protein)3. Identify examples of foods that contain carbohydrates, lipids, and proteins.


Today’s Agenda:

Food Poster Gallery Walk

1. Post the food posters around the room 2. Everyone begin at a different poster3. Use your post-it notes to write 1-piece

of constructive feedback regarding the poster and stick it to the poster

4. Rotate CLOCKWISE to the next poster5. Repeat step 36. Rotate CLOCKWISE to the next poster

Objectives for Class:1. Identify one key function of each macronutrient in food (carbohydrate, lipid, and

protein)2. Identify examples of foods that contain carbohydrates, lipids, and proteins.

Homework: One paragraph in notebook:

What’s the purpose of the McMush Lab? What will we do in Part I? Why? What will we do in Part II? Why?

Do Now: Reviewing Concepts:

What are the monomers of carbohydrates? What are the monomers of proteins? What are the monomers of lipids? What are the monomers of nucleic acids?

Today’s Objectives: Prepare for lab by reviewing safety guidelines and lab procedures Predict which carbon compounds are in a Happy Meal with

justification

Bio 9C: Wednesday, 10.27.09Title: The McMush Lab

Lilliana

Anthony

Brunyr

Kendra

Marie

AaronMarcus

Carla Christine

Rockens

JhonAmanjotJulian

Karen

Jason

Joe ObayannaAmando Garlyn

Crystal

JonathanAsarel

Jamesly

McSeating Chart

McPre-Lab

Sit with your lab partner Individually:

Actively Read the Introduction and Procedure sections of the lab (underline key points, annotate in the margins, etc.)

Note: the Procedure has 3 sections This should take about 15 min.

With your partner: Answer the pre-lab questions (20 min)

These can not be answered by pulling direct sentences from the lab… they require some thinking.

Whole class: Reviewing Part I and Part II (10 min)

Homework:McMush Lab Lab Write up – See back of packet. Due Tuesday, 11.2.10. You will have TOMORROW to work on the writing the paper in class – bring your files on a flashdrive!

Do Now: How does Part I connect to Part II of this lab?

Today’s Objectives: Follow lab safety guidelines and lab procedures Predict which carbon compounds are in a Happy Meal Use chemical indicators to test the compounds in a Happy

Meal

Bio 9C: Thursday, 10.28.10Title: The McMush Lab

Double Block

The World Famous McMush Lab… Important Terms and Concepts

What are chemical Indicators? Chemicals that indicate the presence of a certain substance by

changing color when they are in contact with that substance. A change in color = Positive Result (the substance is there) NO change in color = Negative Result (the substance is NOT

there) 3 Chemical Indicators in this Lab:

Benedicts Solution: Changes color when it comes in contact with a Monosaccharide like Glucose

Iodine: Changes color when it comes in contact with a Polysaccharide like Starch

Buiret Solution: Changes color when it comes in contact with a Protein

Negative Control = Water The variable that is the same for all test trials. It is guaranteed to

give a Negative Result Why use water?

The World Famous McMush Lab… Important Terms and Concepts

Why must we do Part I BEFORE Part II? What does Part I tell us so that we can do Part II? Note: in Part II you are completing the SAME

procedures for Part I, BUT you are using McMush instead of the pure solutions… so for every test, you will test the McMush and the Water

Procedural Notes: Each team member should be the leader for 2 of

the 4 tests When using the Hot Plate and Boiling the water -

NO Messing Around

Lilliana

Anthony

Brunyr

Kendra

Marie

AaronMarcus

Carla Christine

Rockens

JhonAmanjotJulian

Karen

Jason


Crystal

JonathanAsarel

Jamesly

McSeating ChartPut on your apron and goggles before starting the lab!

The World Famous McMush Lab… Important Terms and Concepts II

Using the well plate for the protein and starch tests Use 2 wells for the Protein Test

(one for the pure protein, the other for Water) Use 2 wells for the Protein Test

(one for the Starch, the other for Water)Protein Solution + Biuret Indicator

Water in Protein Test + Biuret Indicator

Starch Solution + Iodine IndicatorWater in Protein Test + Iodine Indicator

Homework:McMush Lab Write up – See back of packet due Tuesday, 11.2.10

Do Now: (in your notebook) Take out your lab materials from the McMush

Lab, copy down the homework and get ready for the lab demo for Part II The longer people talk = the longer we wait to pass

out computers = the less time you have to work on your lab write-ups.

Today’s Objectives: Analyze your data from the McMush lab and draw conclusion

about the carbon compounds that can be found in McMush.

Bio 9C: Friday, 10.29.10Title: The McWrite Up

Homework:McMush Lab Write up – See back of packet due Tuesday, 11.2.10

Do Now: (in your notebook) Take out your lab materials from the McMush

Lab, copy down the homework and sit silently for a computer. The longer people talk = the longer we wait to pass

out computers = the less time you have to work on your lab write-ups.

Today’s Objectives: Analyze your data from the McMush lab and draw conclusion

about the carbon compounds that can be found in McMush.

Bio 9C: Monday, 11.2.10Title: The McWrite Up – Day 2


Do Now: (in your notebook): Which shapes would fit together? Why?

Today’s Objectives for Block: Explain the difference between reactants and products in a

chemical reaction Explain how an enzyme’s structure fits it function Explain why enzymes are important for chemical reactions

Bio 9C: Tuesday, 11.3.10Title: Introduction to Enzymes

Objectives for Class: Explain the difference between reactants and products in a chemical reaction Explain how an enzyme’s structure fits it function

Some new Vocab: Chemical Reaction: Process that changes or

transforms one set of chemicals into another Reactants: compounds that enter the chemical

reaction Products: compounds that are produced in the

chemical reaction Catalyst: Something that speeds up a chemical

reaction Either to build something – Synthesis Or to break something – Decomposition

Introduction to Enzymes: “Chemical Reaction Vocab”

See Handout for accompanying notes to guide website visuals: ..\enzymes\PHA_Bio9_Enzyme_notes_lewport link_09-10.doc


See Handout for accompanying notes to guide website visuals: ..\enzymes\PHA_Bio9_Enzyme_notes_lewport link_09-10.doc

Some More Vocab: Enzymes: Proteins that speed up reactions

(the “catalyst”) Substrate: The reactants in a chemical

reaction



Let’s take a reaction we have seen a few times to illustrate the vocabulary…


glucose + oxygen carbon dioxide + water + ATP energy + heat

Substrates/ Reactants = Stuff Entering a Chemical Reaction

Products = Stuff Produced from a Chemical Reaction

Notes use the following Website:

Lew-Port’s Biology Place

http://www.lpscience.fatcow.com/jwanamaker/animations/Enzyme%20activity.html

Enzymes in Action: “Lew-Port’s Biology Place”






Homework: Complete the pre-lab if not completed in class

Do Now: (in your notebook) What are the monomers of starch? If starch is the reactant in a decomposition

reaction, what do you think its products would be?

Today’s Objectives: Predict how an enzyme affects the speed of a chemical reaction Use proper lab procedures to test how saliva enzymes affect the

speed at which starch breaks down into glucose

Bio 9B: Thursday, 11.4.10Title: Enzyme Notes and Enzyme Lab

Introduction to Enzymes: “Enzyme catalyzed reaction”


Enzyme = Protein that “Speeds Up” a Chemical Reaction

Enzymes are a “catalyst”

Products = Stuff Produced from a Chemical Reaction “Enzyme – Substrate

Complex”

Substrate = Reactants of a Chemical Reaction

“Bonding Site” – where the substrate bonds to the enzyme

This shows the reaction happening!!!

Enzymes in Action


This model shows the molecular structures of the enzyme and substrate in a reaction that breaks down glucose.


Students read Background Information to themselves

Whole Class Discussion of Background Info Students work in Pairs to complete Pre-Lab Predictions:

Complete the “Predictions” row in the Results section for Tube 1 and Tube 2

Do you think the reaction will happen?How will the tube look after the glucose test?Why?

Introduction to Enzymes: “Starch Digestion w/ Salivary Amylase”

Lilliana

Anthony

Brunyr

Kendra

Marie

AaronMarcus

Carla Christine

Rockens

JhonAmanjotJulian

Karen

Jason


Crystal

JonathanAsarel

Jamesly


Predictions: Complete the “Predictions” row in the

Results section for Tube 1 and Tube 2 Do you think the reaction will happen? How will the tube look after the glucose test? Why?

salivary amylase

Enzyme Lab: Starch Digestion w/ Salivary Amylase

STARCH GLUCOSE


STARCH GLUCOSE

Safety: Goggles and apron Be careful around hot plates!

Procedure:

Starch & Water & Benedicts

Starch & Water & Benedicts PLUS Enzyme(salivary amylase)

salivary amylase

Lilliana

Anthony

Brunyr

Kendra

Marie

AaronMarcus

Carla Christine

Rockens

JhonAmanjotJulian

Karen

Jason


Crystal

JonathanAsarel

Jamesly


Safety: Goggles and apron Be careful around hot plates!

Clean Up: Pour test tubes into waste container Rinse test tubes in soapy water Turn off hot plates if everyone at your table

is done

If finished early: Discuss Analysis Question #2 with your

partner

salivary amylase


STARCH GLUCOSE

homework:

Documents

sources of proteins

sources of carbohydrates

sources of lipids fats

food carbohydrate

mealwhich foods

types of foods

carbon compounds

meal posters day