1. You Are What You Eat

2. Tuesday, Sept. 28, 2010 Objectives: SWBAT Describe 4 major biomolecules & describe why scientists use indicators. Bellringer: What food categories are represented on this label?

3. Macromolecules

4. Carbohydrates Simple Sugars & Complex Starches What foods contain carbohydrate? Foods high in carbohydrates include breads, pastas, beans, potatoes, bran, rice and cereals.

5. Lipids Fats & Oils What's the difference between saturated and unsaturated fat? The difference is down to their chemical composition. Fats are classified by their "saturation" - i.e. the amount of hydrogen atoms attached to the molecules of fat. Saturated fats are completely "saturated", i.e. each fat molecule is covered in hydrogen atoms. This type of fat is typically found in meat, meat products, dairy products, and coconut oil. A completely saturated fat would be very solid and have the consistency of hard wax. Unsaturated fats Both polyunsaturated and monounsaturated fats are classified as unsaturated fats. Polyunsaturated fats, such as fish oils, are beneficial to health by lowering blood cholesterol levels, thus preventing the risk of heart disease. They also provide the body with linoleic acid, a fatty acid that helps us absorb fat-soluble vitamins and minerals. Some nutritional experts believe that monounsaturated fat, such as olive oil, have health benefits.

6. Proteins Structural & Enzymes What foods provide protein? Dietary sources of protein include meats, eggs, nuts, grain, legumes and dairy products such as milk and cheese. Protein from animal sources, such as meat and milk is called complete, because it contains all nine of the essential amino acids. Most vegetable protein is considered incomplete because it lacks one or more of the essential amino acids. You don't have to eat all the essential amino acids in every meal though - as long as you have a variety of protein sources throughout the day, your body will use what is needs from each meal.

7. Indicators Color indicators show the presence (+) or absence (-) of a substance Example: –Clear Blue Easy Pregnancy Test

8. Color Indicators Organic Molecules Paper Bag  Lipids Iodine  Starches Bennedict’s  Sugars Biuret’s  Proteins

9. Homework Find a food label that is high in each of the 3 categories we talked about. –Carbohydrates –Lipids (Fat) –Protein

10. Principle types of Organic Molecules 4 Principal MoleculesTypes of Principal MoleculesMain components/ elementsFoods/Special FactsFunctions Carbohydrates Polysaccharides Starch Glycogen Cellulose Monosaccharides Glucose Fructose LipidsFats Oils Waxes Steroids ProteinsAmino acids Enzymes Nucleic AcidsDNA RNA

11. CARBOHYDRATES PROTEINS LIPIDS Sugar Starch (Simple ) (Complex) - + - + - + - + Indicator used _sugar_______________________ _starch_______________________ Indicator used ____________________________ Indicator used _____________________________

12. Carbohydrate - Sugar Benedicts Solution BEFORE AFTER - +

13. CAUTION

14. Carbohydrate - Starch Iodine Solution BEFORE AFTER - +

15. Lipids - Fats Paper Bag Test Negative for lipids Positive for lipids

16. Protein Biuret Solution BEFOREAFTER - +

17. Iodine (Lugo’s) is a brown solution which turns black in the presence of starches. Benedict's solution is used to detect the presence of simple sugars such as glucose. When a simple sugar is mixed in Benedict's solution and heated for a short period of time, it goes through a variety of color changes, eventually ending as an orange-red or brick red color. Biuret’s reagent is a pale blue solution which turns purple in the presence of protein.

18. BenidictsBiurets Iodine Paper Bag