1. Opener Questions 1. What are some foods that you ate yesterday or today? 2. What are some things in those foods that your body may need? 3. How do you think your body used each of the foods that you ate? 4. A common saying is “You are what you eat.” What do you think this statement means?

2. Theme = “You Are What You Eat”

3. Carbon Compounds Chapter 2.3

4. Carbon Number 6 on the periodic table  Why is it so unique?  It can form 4 covalent bonds because it has 4 electrons in its outer shell Can form very long, complex molecules  One carbon atom can bond to other carbon atoms to form long chains or rings

5. Organic Molecules Organic Molecules:  Contain carbon bonded to hydrogen -ex. CH 4 (methane gas) Inorganic Molecules:  Do not contain carbon bonded to hydrogen -ex. CO 2 (carbon dioxide gas)

6. MethaneAcetyleneButadieneBenzeneIsooctane Section 2-3 Examples of Organic Compounds A ring Chains A long chain

7. Macromolecules  Means “giant molecules”  Monomers (small units) join together to form polymers (large compounds) through the process of polymerization  monomers can be the same or different 4 Classes: –Carbohydrates –Proteins –Lipids –Nucleic Acids

8. Carbohydrates Functions:  Energy sources  Structures in plants Components  Made of elements: C, H, O  *Ratio of 2 H to 1 O*

9. Carbohydrates Monomer Monosaccharide  (“mono” = 1, “saccharide” = sugar) –Simple sugar  C 6 H 12 O 6  Ex: Galactose (in milk), Fructose (in fruit), Glucose Polymer Polysaccharides: Starch, cellulose, glycogen  (“poly” = many, “saccharide” = sugar)

10. Carbohydrates Source –Pasta –Bread –Fruit –Vegetables Other info. –Carbohydrates stands for carbon and water

11. Starch Is made up of glucose, a monosaccharide Section 2-3 Starch = A Polysaccharide

12. Proteins Functions:  1. Building material  2. Carrying out chemical reactions  3. Fighting disease  4. Transporting materials

13. Proteins Components: C, H, O, N, and S Examples –Hemoglobin –Antibodies –Antigens Source –Meat fish –eggs –nuts –soybean

14. Proteins Monomer =  Amino acid  There are 20 amino acids total –Picture on page 47 2. Carboxyl group = COOH 3. Amino group = NH 2 1. R group = varies from 1 amino acid to another

15. General structureAlanineSerine Section 2-3 Examples of Amino Acids Amino groupCarboxyl group

16. Proteins When two or more amino acids join together, they form a polypeptide - polymer –Held together by a  peptide bond  A water molecule is released when a peptide bond is formed

18. Amino acids Section 2-3 A Protein

19. Lipids Functions: –Stored and used as energy –Structural component of cell membranes –Protect nerve cells in animals –Speed up nerve impulses –Protect from the cold

20. Lipids Elements: C, H, O –High hydrogen to oxygen ratio  Ratio of H:O not equal to 2:1 Monomer:  Glycerol and 3 fatty acid tails

21. Lipids Examples: Oils  lipids produced by plants  Are unsaturated = usually liquid at room temp. Fats  lipids produced by animals  Are saturated = usually solid at room temp. Waxes  produced by both plants and animals Cholesterol and steroids  insoluble in water

22. Lipids Source: –Butter –Liver –Any kind of oil ex. Vegetable oil

23. Other Info on Lipids Saturated fats – –Contain all single covalent bonds –Contains maximum # of hydrogens  Are considered bad for you heart Unsaturated fats – –Contains double and triple bonds –Typically liquid at room temp.  Are considered better for you heart

24. Saturated vs. unsaturated fats Saturated- no double bonds between carbons, all possible hydrogens Unsaturated- at least one double bond, less hydrogen, can bend

25. Nucleic Acids Function:  Carry genetic information Elements: C, H, O, P, and N  Some other elements can be used

26. Nucleic Acids Examples:  RNA and DNA Source: –Compounds with proteins are used to make nucleic acids

28. Nucleic Acids Monomer = nucleotide  Made of a sugar, a phosphate group, and a nitrogenous base Polymer –Nucleic Acid

29. A Well-Balanced Diet 1. Carbohydrates = 50-60% –pasta, bread, fruits, vegetables 2. Fat = 20-30% –butter, mayonnaise, cooking oil 3. Protein = 10% –meat, fish, eggs, nuts, soybeans, 4. Other = 10% –burgers, tacos, cookies

31. Carbon Compounds include that consist of which contain that consist of which contain Section 2-3 Concept Map of Organic Compounds *Fill in the Blanks*

32. Carbon Compounds include that consist of which contain that consist of which contain Section 2-3 CarbohydratesLipidsNucleic acidsProteins Sugars and starches Fats and oilsNucleotidesAmino Acids Carbon, hydrogen, oxygen Carbon, hydrogen, oxygen Carbon,hydrogen, oxygen, nitrogen, phosphorus Carbon, hydrogen,oxygen, nitrogen, Concept Map of Organic Compounds *Answer Key*

33. Identify the Macromolecule