1. Nutrients

2. Chemicals of Life Carbohydrates, proteins, nucleic acids and lipids are all macromolecules (large molecules made up of several units). They are mostly made up of carbon, oxygen and hydrogen (sometimes nitrogen)

3. Carbohydrates Provides energy for animals Animals cannot make them by themselves- they must be ingested Made of 3 elements and 3 elements only Carbo = carbon Hydrate = water (hydrogen + oxygen) C, H, and O Are either made up of single sugars or chains of sugars

4. Monosaccharides Mono = one Monosaccharides are carbohydrates consisting of one sugar. Examples: glucose, fructose Many single sugars can be in either ring form or straight chain form

5. Disaccharides Di = two Disaccharides are carbohydrates made up of two monosaccharides (single sugars). The sugars come together by a dehydration process. In this process a hydroxyl group (-OH) is removed from one monosaccharide and a hydrogen (-H) is removed from the other. These form the water molecule that is removed from the two sugars and allows the two to be bonded together- hence the word dehydration. Examples: Maltose: sugar used in beer, Sucrose: white sugar

6. Disaccharides Dehydration Synthesis of sucrose

7. Polysaccharides- Complex Carbohydrates Poly = many Polysaccharides are carbohydrates composed of many single sugars. There are 3 important polysaccharides for us to remember: Starch Cellulose Glycogen

8. Polysaccharides- Starch Some starches contain between 2000 – 6000 glucose molecules Plants store extra sugar molecules as starch in the roots and stems until they are needed. At this time, the plants will break the starch into single sugar molecules for energy. Ever hear anyone say, potatoes are starchy?

9. Polysaccharides- Cellulose May be the most abundant biological molecule. Found in cell walls of most plants. Cannot be digested by humans and is referred to as fibre. Fibre aids in the elimination of waste for our body. Stay regular!

10. Polysaccharides- Glycogen Glycogen is the starch of animals. Animals store carbohydrates as glycogen in the liver and muscles. As glucose levels drop in the blood, glycogen is converted back into single glucose units.

11. Lipids Used primarily in cell membranes. Also used as an energy source. Are hydrophobic = not soluble in water**. Three Groups: Fats, oils, waxes - (Fatty acids) Phospholipids ** Are soluble in water Steroids (Example: cholesterol)

12. Fatty Acids Saturated Fatty Acids contain single bonds between carbon atoms. Unsaturated Fatty Acids contain double bonds between carbon atoms The –COOH group at the end of each chain is the acid group, giving the molecule the fatty “acid” name

13. Fatty Acids The double bonds in the unsaturated fatty acids are broken down more easily than single bonds. Single bonded animal fats are harder for the body to break down? Which would you rather in your diet? However, since animals fats are more stable, they can be cooked at higher temperatures- reducing cooking time.

14. Triglycerides Fat in the blood used to provide energy to the body Extra triglycerides are stored in different places to be used later (hips, belly). Some triglycerides are made in the body and from other energy sources such as carbohydrates. High levels of triglycerides are linked to heart disease.

15. What causes high triglycerides? Obesity Underactive thyroidthyroid Kidney disease Kidney Over eating Alcohol abuse Medicines (steroids, birth control, beta blockers) How can we lower them??

16. Cholesterol A waxy substance produced by the liver and found in certain foods They are needed to make vitamin D, hormones, build cell walls, and create bile 1,000 mgs is made by your liver daily and you consume about 150 to 250 mgs in the foods you eat Too much cholesterol can lead heart disease

17. HDL and LDL Cholesterol combines with proteins to travel through the bloodstream When cholesterol combines with the protein they form high-density lipoproteins (or HDL) and low-density lipoproteins (or LDL) HDL is good cholesterol and LDL is bad cholesterol

18. HDL and LDL LDL is the kind that clogs blood vessels, keeping blood from flowing through the body the way it should. HDL removes cholesterol from the blood vessels and carries it back to the liver

19. What Causes High LDL Cholesterol Levels? Overweight Genetics Diet Age

20. Normal Levels?

21. Proteins / Enzymes Proteins are used by cells to build structures and are used in chemical activities. Unlike carbohydrates and fats, proteins are not used for energy. Like carbs and fats, proteins are made up of C, H and O and contain N (nitrogen) and S (sulfur).

22. Proteins / Enzymes Proteins are used to build cell structures whenever cells are damaged or need repair. Getting “ripped” at the gym- What does this mean? Why would you have a protein shake after a workout? Every second, cells are constructing millions of proteins just to create red blood cells!

23. Proteins / Enzymes Proteins are composed of amino acids. There are 20 different amino acids- the order and number of them determine the type of protein.20 different amino acids Clip

24. Proteins / Enzymes Enzymes are proteins that control chemical reactions including digestion and cellular respiration. Lactose intolerant? There are four steps in the process of an enzyme at work

25. Proteins / Enzymes 1. An enzyme and a substrate are in the same area. The substrate is the biological molecule that the enzyme will work on. 2. The enzyme grabs on to the substrate at a special area called the active site. Enzymes are very, very specific and don't just grab on to any molecule. The active site is a specially shaped area of the enzyme that fits around the substrate. 3. A process called catalysis happens. Catalysis is when the substrate is changed. It could be broken down or combined with another molecule to make something new. 4. The enzyme lets go and returns to normal, ready to work on another molecule of substrate.

26. Proteins / Enzymes “Toothpickase” activity

27. Enzymes Have 5 Important Properties 1. They are always proteins 2. They are specific in their action 3. They are not altered by the reaction 4. They are destroyed by heat 5. They are sensitive to pH