1. Do Now Please put your outlines into the bin
Then answer: What does the saying “You are what you eat” mean?

2. Biochemistry Chapters 6.2 & 6.4 pgs. 156-160, 166-171

3. 6.4 Macromolecules of Life pgs. 166-171
I. Organic Chemistry - The element carbon is a component of almost all biological molecules.

4. Carbon
Carbon compounds can be in the shape of straight chains, branched chains, and rings.

5. II. Macromolecules B. Macromolecules - P.C.F. NA.
large molecules formed by joining smaller organic molecules together.
P.C.F. NA.

6. II. Macromolecules A. Polymers -
molecules made from repeating units of identical (or nearly identical) compounds called monomers linked together by covalent bonds.

7. 1. Carbohydrates Ratio of carbon : hydrogen : oxygen of 1:2:1 n(CH2O)
N= # of CH2 in a chain!

8. 1. Carbohydrates
a. Monosaccharide- n ranging from 3 to 7 (simple sugar)
b. Disaccharide - Two monosaccharides joined together (simple sugar)
c. Polysaccharide- many monosaccharides joined together (complex Sugar)

9. Carbohydrates and the Body
a. Monosaccharides –
glucose - blood sugar
insulin response: as glucose increases, our body releases insulin to decrease blood sugar
Diabetes- difficulty with glucose homeostasis

10. Carbohydrates and the Body
b. Disaccharides –
sucrose - become monosaccharides quickly

11. Carbohydrates and the Body
c. Polysaccharides –
Cellulose (fiber) - makes you regular, lowers cholesterol
Glycogen- short term energy storage (in the liver and muscle)
Starch – long term carbohydrate storage

12. Stop

13. Classify the following as mono, di, or poly – saccaride
1. C6H12O6 2.
3. C12H24O12 4.

14. Sucrose vs. Sucralose

15. Do Now
Explain the flow of glucose from your sandwich (mouth) to your cells.
Use the following words in your description:
Glucose
Insulin
Glycogen
Liver
Cells
Energy

16. Lets Review! Poly, mono, or disaccharide? 1. 2. 3. C36H72O36 4. C4H8O85.

17. 2. Lipids Made mostly of C and H Hydrophobic
Used for energy storage and insulation
Three types of Lipids:
1. Triglyceride
2. Steroid (hormones, cholesterol)
3. Phospholipid

18. a.Saturated vs. Unsaturated Fats Triglycerides
Only Single bonds between the carbons
Solid at room temperature (typically)
Unhealthy
Unsaturated Fats- 
Double bonds between the carbons
Liquid at room temperature (typically)
Better than saturated fats

19. Saturated vs. Unsaturated Fats Triglycerides

20. Click me

21. Types of Triglycerides
Saturated fats
Unsaturated fats
structural differences
all single bonds (one shared pair of electrons)
some double bonds (2 shared pairs of electrons)
state
solid fats
liquid fats
source
come from animals
come from vegetables
health
Less healthy
More healthy
Purpose
energy storage and insulation

22. So… people have a problem with….
Hydrogenated oils & trans fats
What are they?
Why do they have a problem?

23. Do Now
What are the differences between saturated and unsaturated fats.
How are they different from trans fats?

24. b. Steroids: Cholesterol
HDL
LDL
name
High density lipoproteins
low density lipo proteins
function
transport cholesterol from the body to the liver for breakdown and disposal
transport cholesterol from the liver to the body
Health
good cholesterol
bad cholesterol
Purpose
strengthens cell membranes

25. c. Phospholipids Structure: Uses:
Phosphate, glycerol, and 2 fatty acid tails
Uses:
Make up the cell membrane

26. 3. Proteins (Polymers)
Made of small carbon compounds called amino acids (monomers)
There are 20 types of amino acids!
We only produce 10 of the 20!
Central Carbon

29. Atoms that make up Amino Acids:
carbon, nitrogen, oxygen, hydrogen, and sometimes sulfur (CHONS)
Amino acids are connected together through a PEPTIDE BOND.

30. Proteins in the Body structural enzymes hair, collagen, muscle etc
speed up chemical reactions
*Involved in nearly every function of your body!

32. 4. Nucleic Acids
Complex macromolecules that store and transmit genetic information.
Nucleic acids are made of smaller repeating subunits called nucleotides
Composed of carbon, nitrogen, oxygen, phosphorus, and hydrogen atoms.

33. Three types of Nucleic Acids
DNA
RNA
ATP

35. Think – Pair – Share Let’s Try These

36. Think – Pair - Share
Try THESE!

37. Biological Molecule Video!!

38. Do Now Welcome back! Hope you had a good break! 
Please grab 5 colored pencils
Then answer:
What kind of information can be found on a nutritional label on food products?

39. Food Labels Ingredients are listed in descending order.
First 2-3 listed, are the main ingredients.
1st ingredient makes up the largest portion.
Manufacturers are required to list the amount of saturated and trans fats.
Voluntarily can put the amount of unsaturated fats.

40. 40
Calories is LOW 10
Calories is MODERATE
400+
Calories is HIGH

41. Finding Total Calories
1g Fat = 9 cal
1g Carbs= 4 cal
1g Protein= 4 cal
*FDA allows about 20% discrepancy on food labels.

42. Calories from Fat 1g Fat = 9 cal % of calories from fat:
*Calories from fat are rounded to the nearest 10 calorie increment.
% of calories from fat:
Calorie from fat
Total Calorie
100%

43. % Daily Value Amount Given Recommended Amount 100%
*No % DV for protein because it is not a concern.
*No % DV for Trans fats, but suggested amount is less than 1%
*Have yet to come up with a % DV for sugar.
100%

44. Lets practice! Try to find: Total amount of calories
Total amount of calories in the container.
% of calories from fat.
Find the %DV of sodium .
Find the %DV of total carbohydrates

45. Let’s Do One More! Try to find: Total amount of calories
% of calories from fat.
Find the %DV of potassium.
Find the %DV of total fat.

46. Food Labels % Daily Values
Granola
Total Fat = 3%
Total Carbs= 8%
Sodium = 0%
Cholesterol = 0%
Nature Valley
Total Fat = 9%
Total Carbs =8%
Sodium =6%
Cholesterol =0%
Oreo Thins
Total Carbs= 7%
Sodium =4%
Cheez-Its
Total Fat = 7%
Total Carbs= 7%
Sodium= 10%
Cholesterol = 0%
Ritz Crackers
Total Carbs= 3%
Sodium= 4%
Cholesterol= 0%

47. Do Now What are acid and bases? What foods do you know of are acidic?
What foods are basic?
Why is it important to know the pH of a substance?

48. Objectives SWBAT: Identify substances as an acid, base, or neutral
Draw a pH scale and place substances according to it’s pH value
Explain what happens during a neutralization reaction
Explain and describe the difference between various mixtures.

49. 6.3 Solutions
Solution = A Liquid mixture in which the solute dissolved in a solvent.
Ex. Hot Chocolate (Water and Coco Powder)
Solute- Substance that is dissolved in solvent.
Ex. Coco Powder
Solvent- Substance that the solute dissolved in.
Ex. Water

50. Solutions Continued How do things dissolve?
Polar Covalent Bond: Slight Positive and negative charges
Ex. H2O
Non-Polar: Do not dissolve in water
Ex. Lipids and Fats

51. Mixtures
What is the difference?

52. Mixtures
Homogeneous – Has a uniform composition throughout (a.k.a solutions)
Ex: Air
Heterogenous- components remain distinct.
Ex: Fruit Loops

53. Acids and Bases
pH- Measure of concentration of hydrogen ions in a solution
pH = “Power of Hydrogen”
Acids- Release Hydrogen Ions (H+). Tastes Sour.
Ex: HCl
Bases- Release Hydroxide Ions (OH-). Taste Bitter. (a.k.a Alkaline)
Ex: NaOH
Neutral – Number of H+ = Number of OH+

54. pH Paper: Indicates the number of H+ ions by means of a number value.
Litmus Paper:
Red:
Stays red in a Acid
Turns Blue in a Base
Blue:
Stays Blue in Base
Turns Red in Acid

55. Buffers
Buffers are mixtures that can react with acids or bases to keep the pH within a particular range.
(We want to keep our body fluids at a pH of Why do you think that is?)

56. Neutralization Reactions
When an acid and a base react to form water and a salt. It’s “Neutralized”
NaOH + HCl ---- H2O + NaCl
- “Salt” positive/negative ion.
Na+ OH- H+ Cl-

57. Do Now Take a few minutes to study for your quiz
Take out your pH labs as well.
Make sure you have a calculator

58. 6.2 Chemical Reactions
A chemical reaction -atoms or groups of atoms are reorganized into different substances.
Chemical Reactions:
Production of heat or light,
Formation of a gas, liquid, or solid

59. Parts of a Reaction Reaction- Molecules breaking or coming together
Reactants- What goes in the reaction
Products- What comes out of the reaction
Na Cl- = NaCl

60. Think – Pair - Share
Glucose and oxygen react to form carbon dioxide and water.
Identify:
Products
Reactants
Is this a chemical equation? Why?
+ ATP
(energy)

61. Energy in Reactions
The activation energy - minimum amount of energy needed for reactants to turn into products

62. Types of Reactions Exothermic- released heat energy.
The energy of the product is lower than the energy of the reactants.

63. Types of Reactions Endothermic - absorbed heat energy.
The energy of the products is higher than the energy of the reactants.

64. Think – Pair - Share
Determine whether or not the following are Exothermic or Endothermic reactions:
1. Combustion reactions of fuels
2. melting ice cubes
3. Nuclear Bomb
4. a candle flame
5. cooking an egg

65. What you should know about enzymes!
-Specialized proteins that act as “catalyst” (speeds up a reaction) - Usually end in “ase” -Not consumed in the reaction

66. What do they do? Lower Activation Energy
(the minimum amount of energy required for a reaction to occur)
Increases rate of reaction (speeds up!)

67. What do they do?

68. How do they work? A substrate fits in the active site of an enzyme.
This forms an enzyme substrate complex.
They then break or form bonds.

69. Enzymes Continued
Anything that changes the shape of the active site stops the enzyme from working.
Ways to denature an enzyme: pH
Temperature

70. Quick!
Label the parts of the reaction:

71. Do Now
1. Label the diagram:
2. What type of reaction is this?