1. Food Macromolecules
Macromolecules are large complex molecules essential for life
Carbohydrates
Lipids
Proteins
Nucleic Acids

2. Lipids
Carbohydrates
Macromolecules
Proteins
Nucleic Acids

3. Human Nutrition
These and other important functions are fueled by chemical substances in our food called nutrients.
Nutrients are classified as carbohydrates, proteins, fats, vitamins, minerals, and water.
When we eat a meal, nutrients are released from food through digestion.

4. Human Nutrition: Digestion
Nutrients are absorbed from the inside of the small intestine into the bloodstream and carried to the sites in the body where they are needed.
At these sites, several chemical reactions occur that ensure the growth and function of body tissues.
The parts of foods that are not absorbed continue to move down the intestinal tract and are eliminated from the body as feces.

5. Human Nutrition: Digestion
Once digested, carbohydrates, proteins, and fats provide the body with the energy it needs to maintain its many functions.
Scientists measure this energy in kilocalories, the amount of energy needed to raise 1 kilogram of water 1 degree Celsius.
The term calorie instead of kilocalorie is the standard unit of measure in nutrition.

6. Nutrition: Carbohydrates
Carbohydrates are the human body’s key source of energy, providing 4 calories of energy per gram.
When carbohydrates are broken down by the body, the sugar glucose is produced; glucose is critical to help maintain tissue protein, metabolize fat, and fuel the central nervous system and body cells.

7. Carbohydrates Starches and sugars are the major carbohydrates.
Common starch foods include whole-grain breads and cereals, pasta, corn, beans, peas, and potatoes.
Naturally occurring sugars are found in fruits and many vegetables; milk products; and honey, maple sugar, and sugar cane.

8. Carbohydrates
Foods that contain starches and naturally occurring sugars are referred to as complex carbohydrates, because their molecular complexity requires our bodies to break them down into a simpler form to obtain the much-needed fuel, glucose.
Our bodies digest and absorb complex carbohydrates at a rate that helps maintain the healthful levels of glucose already in the blood.

9. Carbohydrates
In addition to starches and sugars, complex carbohydrates contain indigestible dietary fibers.
Although such fibers provide no energy or building materials, they play a vital role in our health.
Found only in plants, dietary fiber is classified as soluble or insoluble.

10. Macromolecules: Carbohydrates
The ratio of hydrogen to oxygen is 2:1

11. Carbohydrates
Sugar- manufactured in green plants. Provides the basic fuel for both plant and animal life.

12. Carbohydrates

13. Carbohydrates
Sugar
Monosaccharides- simple sugars that may contain 5 or 6 carbon atoms. Examples: Glucose, Fructose, Galactose
These simple sugars are made in plant cells. They have the same empirical or molecular formula: C6 H12 O6.
Their structural formulas are different.

14. Monosaccharides
Monosaccharides
Glucose
Fructose
Galactose

15. Monosaccharides Structural formulas of the molecules.
Notice, even though these molecules all have the same number of each atom, they look different.

16. Disaccharides Di = two Two simple sugars form one molecule of a double sugar. One molecule of water is given off. This is called a dehydration synthesis reaction.
Disaccharides
Maltose
Lactose
Sucrose

17. Disaccharides Glucose + glucose maltose + water
C6H12O6 + C6H12O C12H22O11 + H2O
Dehydration synthesis- take away water to put a molecule together

18. Disaccharides
Dehydration synthesis- take away water to put a molecule together
Glucose + fructose sucrose + water
C6H12O6 + C6H12O C12H22O H2O
Sucrose is common table sugar. It is found in sugar cane and sugar beets.

19. Disaccharides
Dehydration synthesis- take away water to put a molecule together
Glucose + galactose lactose + water
C6H12O6 + C6H12O C12H22O H2O
Lactose is milk sugar, found in the milk of mammals.

20. Disaccharides
This is an example of Hydrolysis. Water is added to maltose in order to break it down into two glucose molecules. Of course, enzymes would control this process.

21. Hydrolysis

22. Hydrolysis

23. Polysaccharides
Polysaccharides are large molecules formed by joining monosaccharides.
Carbohydrates: Starch
Starch is a polysaccharide made up of glucose units in branched chains.
Each time a glucose molecule is added, one water molecule is removed (dehydration synthesis).
There may be 500 to many thousands of glucose molecules joined to form a starch molecule.
Examples: potatoes,corn, rice, wheat, and other grains.

24. Carbohydrates: Glycogen
Glycogen is animal starch.
It is made of highly branched chains of glucose molecules.
It is produced in the liver and stored in the liver and muscles.
When extra energy is needed, the liver converts glycogen into glucose.

25. Polysaccharide: Glycogen
(From an animal)

26. Carbohydrates: Cellulose
Cellulose is a large polysaccharide made of chains of glucose molecules.
It may contain as many as 3,000 glucose molecules.
Cellulose forms a strong fibrous structure in plant cell walls. It gives the walls support.

27. Polysaccharide: Cellulose
Magnified
Many thousand
times
Magnified
not-so-much

28. Starch Cellulose Carbohydrates (C,H,O) 1 Sugar 3+ 2 Glycogen
Monosaccharide
Polysaccharide
Glucose 2
Galactose
Disaccharide
Fructose
Lactose
Maltose
Sucrose

29. Compare and Contrast Starch Glycogen Animals Plants
Stored for later, converted into glucose for respiration..
Glycogen
Animals
Plants
Branched chains of glucose
Big

30. Compare and Contrast Starch Cellulose glucose Branched chains
Stored for later, converted into glucose for respiration.
Straight Chains
Carbohydrates
Polysaccharides
Found in plant cell walls
Used for support
glucose
Big