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Carb ohydra tes (su gar & suppor t)

A. Characteristics

B. Simple Sugars(mono/disaccharides)

C. Polysaccharides (complex)

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A. Chara cte rist ics

1. Carbohydrates (sugars)consist of a multiple of thebasic formula CH 2 O

a. simple sugars-mono/disaccharides

b. polysaccharides- madeof simple sugar units

2 . Hydrophilic- (love water)dissolve easily or absorbwater_

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B . S imple Su gar s(mono/ disaccharid es)

1. Monosaccharide- single sugar

a. glucose, fructose,galactose

b. main fuel supply for cells

c. straight chain or ringforms_

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2 . Disaccharides- double sugara. sucrose (table sugar),

(Glucose + Fructose)

b. maltose ( 2 glucose) _ ´Clickµ

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C. Polysaccharid es (complex)

1. Starch stores energya. found in plant cells

(potatoes, rice, corn)

b. consists of glucosemonomers looped like atelephone cord

2 . Glycogen also stores energy

a. found in animal cells(liver and muscles)

b. consists of glucosemonomers looped in ahighly branched chain_

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3 . Cellulose (fiber) protects andsupports

a. building material of plants(cell walls)

b. consists of glucosemonomers formingcable-like fibers

c. most animals can·t digest_ ´Clickµ

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Lipids (f ats & ste roids)

A. Characteristics

B. FatsC. Steroids

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A. Chara cte rist ics

1. Lipids (fats) are hydrophobicor fear water

2 . Used for energy, protection,and signaling_

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B . Fats

1. Fats store energy, insulate,and cushion organs

2 . Composed of a glycerol andthree fatty acids

a. saturated- (unhealthy)fat, lard, and butter1) full of hydrogen2 ) solid at room temp

b. unsaturated- (healthy)fruit, vegetable, fish oil1) liquid at room temp2 ) at least 1 double

bond_

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3 . Phospholipids are majorcomponents of cellmembranes_

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C. Ste roids

1. Steroids act as chemicalsignals in your body

a. cholesterol, testosterone,estrogen

2 . Composed of 4 fused rings_

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Prote ins (eve ry th ing else)

A. Functions

B. A mino A cidsC. Building a Protein

D. Enzymes (special proteins)

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A. Funct ions

1. Proteins are responsible foralmost all the daily functionsof organisms

a. structure

b. nutrient storage

c. defense

d. convey messages

e . control chemicalreactions_

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B . A mino A cids

1. A mino acid monomers make upproteins

a. 2 0 amino acids

b. composed of a centralcarbon surrounded by:1) amino group2 ) carb oxyl group3 ) hydrogen

4) side group (differ)

c. the side group determinesthe properties_

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C. Building a Prote in

1. Proteins are made by linkingamino acids together

2 . Rearranging the 2 0 aminoacids can create thousandsof proteins

a. 26 letters - thousands ofwords_

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3 . Protein shape depends on fourlevels of structure

a. primary- amino acidsequence

b. secondary - hydrogenbonds

c. tertiary - other bonds andforces

d. quaternary - more thanone subunit_

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D. Enzymes (spec ial p rote ins)

1. Enzymes speed up chemicalreactions in cells

a. reactions need ´start upµor activation energy

b. enzymes lower theactivation energy_

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2 . Enzymes work by bringingreactants closer together

a. substrate(s) attach tothe active site of theenzyme

b. bonds are broken orformed more easily

c. enzyme remainsunchanged_ ´Clickµ

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2 . Functional groups are groupsof atoms that interact inpredictable ways

a. hydroxyl group

b. carbonyl group

c. carboxyl groupd. amino group_

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B . Monomer s and Polymer s

1. Polymers (large biomolecules)are made up of many smallermolecular units calledmonomers

a. starch- glucose

b.triglyceride- fatty acids

c. proteins- amino acids

d. DNA - nucleotides2 . Thousands of different

polymers can be made fromas little as 50 differentmonomers_

¡

¢

r£

t£

on La¤

el Ana lysis

¥ nless you only eat roc ¦ s § you consume organic compounds on a daily basis . In fact your¦ itchen cabinet is full of carbohydrates § lipids § and proteins

¨

ust © aiting to be eaten . No© that you ha e a better understanding of organic chemistry § you may ne er loo ¦ at that eggsalad sand © ich the same © ay again. In this acti ity § you © ill be analy ing Nutrition actslabels on the pac ¦ ages of your fa orite products and comparing them on the content oforganic compounds .

OO

U

1. btain 3 food products that ary in the amounts of sugar fat and protein .

2 . With permission from your parent(s) of guardian remo e the Nutrition acts labelsand mount them on a piece of paper .

3. alculate the total amount of calories carbohydrates fats and protein per gram of food for

each ser

ing si!

e of food that you are analy!

ing. " ere is an e # ample ta $ en from a bo # of Tasty % ittle rac $ ers &

' rams & «««««««««« ... 30 g

alories & ««««««««« 130 g

arbohydrates & ««« .« .. 22 g

ats & «««««««« ..«« ..« . 3 g

Proteins & ««««««« .«« . 3 g

The total calories per gram of food is calculated bydi iding the number of calories by the number ofgrams . ( ound to the hundredths decimal place .

130 ) 30 = 0

.33333 or 0

.33

0

. Display your data in the form of a bar graph on a separate sheet of paper .

5. 1 ummari! e your results in the form of an essay . Don2 t forget to ha e opening supporting and closing sentences .

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1. Dehydration reaction- the lossof water each time amonomer is added to apolymer chain

2 . Hydrolysis reaction- usingwater to break down apolymera. makes nutrients

(monomers) available to your cells

C. Polymer s: Building & Breaking

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Carb ohydra tes (su gar & suppor t)

A. Characteristics

B. Simple Sugars(mono/disaccharides)

C. Polysaccharides (complex)

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3 . Cellulose (fiber) protects andsupports

a. building material of plants(cell walls)

b. consists of glucose

monomers formingcable-like fibers

c. most animals can·t digest_

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3 . Cellulose (fiber) protects andsupports

a. building material of plants(cell walls)

b. consists of glucose

monomers formingcable-like fibers

c. most animals can·t digest_ ´Clickµ

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3 . Cellulose (fiber) protects andsupports

a. building material of plants(cell walls)

b. consists of glucose

monomers formingcable-like fibers

c. most animals can·t digest_

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3 . Phospholipids are majorcomponents of cellmembranes_

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B . A mino A cids

1. A mino acid monomers make upproteins

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B . A mino A cids

1. A mino acid monomers make upproteins

a. 2 0 amino acids