1. Carbohydrates Polymers made of simple sugars Provide our cells with a “preferred” source of energy C 6 H 12 O 6 – broken down during cellular respiration

2. Monosaccharides Simple sugars Glucose (C 6 H 12 O 6 ) Fructose (C 6 H 12 O 6 ) Galactose (C 6 H 12 O 6 ) Molecules with the same formula but different structures are called Isomers Biomolecules The Carbohydrates

3. Disaccharides Consist of 2 monosaccharides bonded together by dehydration synthesis C 6 H 12 O 6 + C 6 H 12 O 6 C 12 H 22 O 11 + H 2 O Lactose = Glucose + Galactose Sucrose = Glucose + Fructose Maltose = Glucose + Glucose Dehydration Synthesis All Isomers of each other

4. Polysaccharides Long polymers of simple sugars 3 examples: ◦ Starch – stored in plant amyloplasts of plant cells ◦ Cellulose – found in the cell wall of plant cells ◦ Glycogen – “animal starch”

5. Lipids Contain more energy potential than any other organic compound but…. Our cells second choice for energy Hydrophobic Fats, oils and waxes Triglycerides, steroids, component of the plasma membrane and some hormones are lipids. Composed of a Glycerol molecule bonded to three Fatty Acids (Triglyceride) Lipids

6. Triglycerides - composed of a glycerol molecules bonded to 3 fatty acids Glycerol:

7. Fatty Acids There are three types: 1. Saturated Fatty Acids - long chains of carbon with single bonds between the carbons, and a carboxyl acid group at the left end. Have a look:

8. Saturated Fatty Acids -found in the fats of animal products Ex butter, red meat, whole milk, eggs, chocolate. - solids at room temperature -excess intake can raise your blood cholesterol level increasing your risk of coronary artery disease

9. Fatty Acids 2. Unsaturated Fatty Acids - long chains of carbon with a carboxyl acid group on the left end, and 1 double bond in the chain of Carbon. Have a look:

10. Unsaturated Fatty Acids - found in foods like avocados, and oils from olives, canola and other vegetables. - usually liquids at room temperature - intake of these foods may help reduce LDL’s (bad cholesterol)

11. Fatty Acids 3. Polyunsaturated Fatty Acids - long chains of carbon with a carboxyl acid at the left and more than one double bond in the chain. Have a look:

12. Polyunsaturated Fatty Acids - found in oils produced from seeds - liquids - do not contribute to LDL build up

14. Dehydration Synthesis of a Triglyceride molecule Triglyceride Synthesis

15. Let’s draw a Triglyceride that would be a liquid at room temperature. Show your reactants and products:

16. Check this out: Hydrogenated fat is solid or semi-solid at room temperatures. The best example of this is margarine. Hydrogenated fats are created when an oil that is largely unsaturated, such as corn oil, has hydrogen added to it. Hydrogenated fats are found in almost every processed food in the supermarket. Hydrogenated oils are fats with trans fatty acids that have the same capacity to do harm as saturated fats. Research has shown trans fatty acids increase the LDL cholesterol, decrease the HDL cholesterol and thus, increase the risk of coronary heart disease. Baked goods like cookies and muffins: buy them from the supermarket, they almost certainly have hydrogenated fat. Make them yourself, using margarine, they have hydrogenated fat. Make them yourself using liquid canola oil: no hydrogenated fat. IMPORTANT NOTE About Canola Oil: It is VERY important to buy canola oil that is 100% expeller pressed, uses no heat, chemicals or solvents during extraction and uses plants that are grown from seed that is NOT genetically altered. Please see further information about genetically- engineered foods and avoid the all!!!.information Non-hydrogenated fats

17. Trans Fats? So what is so bad about trans fats? And what exactly is a trans fat, or a hydrogenated fat for that matter? Trans fatty acid (commonly known as trans fat) is formed when vegetable oil is hydrogenated (a chemical process) to make it solid at room temperature. Hydrogenated fat has long been used in products such as biscuits, cakes and margarines for its functional properties - it gives the desired structure and hardness while increasing shelf-life. But is widely believed that trans fat clogs arteries and raises 'bad' cholesterol (LDL), while scrubbing away the 'good' (HDL) cholesterol that keeps arteries clean, which is why manufacturers have been working to remove it from their products (Kellogg, Walkers and United Biscuits, to name but a few). There are now a number of trans-free alternatives to hydrogenated fats on the market and several fat modification techniques, although these may come at a price - be it a reduction in shelf-life or an increase in price.

18. Omega 3’s Oils found in fish that lower LDL’s, reduce heart attack risks and increase brain function Which came first…the chicken or the egg? In this case it was the chicken! Omega-3 enriched eggs are produced by altering the diet of laying hens. Hens are fed a special diet which contains 10-20% ground flaxseed. Flaxseed is higher in omega-3 fatty acids and lower in saturated fatty acids than other grains. As a result, the eggs produced from hens on this feed formula are higher in omega-3 fatty acids. The total fat content and cholesterol level of the egg remain very similar.

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