1. Biology Journal 8/26/2013 What could be some foods high in carbohydrates? Fat? Protein?

5. Organic food is not the same as organic molecules. All of our food is made out of organic molecules. “USDA Organic” certified food is grown and never touches artificial fertilizers or pesticides, is not genetically modified. Organic food is not necessarily healthier for you! But it is… Much better for the environment Grown locally and supports the local economy (it has to be because organic food spoils faster) Tastes better because its fresher

6. Get ready to play… Organic or inorganic? Name the molecule! organic inorganic Say whether it is organic or inorganic!

7. H2OH2O water Inorganic!

8. C 6 H 12 O 6 glucose Organic!

9. CO 2 Carbon dioxide Inorganic!

10. Na 2 CO 3 sodium carbonate Inorganic!

11. C 4 H 10 butane Organic!

12. C 5 H 10 O 5 ribose Organic!

13. NaHCO 3 sodium hydrogen carbonate Inorganic!

14. Amino Acids Organic!

15. C3H8O3C3H8O3 glycerol Organic!

16. O2O2 oxygen Inorganic!

17. Triglyceride Organic!

18. eMolecules.com online drawing tool Try to draw: Glycine Glycerol Fatty acids Glucose Ribose

19. Which molecule represents ribose? What is molecule B? What is molecule C? Question from Paper 1

20. Which structure represents an amino acid?

21. Which molecule is: i. ribose ii. Generalized fatty acid ii. Generalized amino acid Discuss which two molecules are most similar in structure. Question from Paper 1

22. Biology Journal 8/28/2013 What is the name of this molecule? What are each of the parts called?

23. Biology Journal 8/28/2013

24. What is a monomer? What is a dimer? What is a polymer? glucose starch lactose

25. Assessment statement: State one function of glucose, lactose and glycogen in animals, and of fructose, sucrose and cellulose in plants. Carbohydrates and Sugars

26. Glucose A monosaccharide “Blood sugar” Used in cellular respiration Important Animal Carbohydrates As you eat and burn calories, your blood sugar levels go up and down.

27. Lactose A disaccharide Made out of 2 glucoses Milk sugar People with lactose intolerance don’t make the enzyme that breaks the glycosidic bond between the 2 glucose molecules. Important Animal Carbohydrates

28. Glycogen Polysaccharide made out of glucoses. Our bodies store our “blood sugar” as glycogen Its concentration in the blood is controlled by the hormone insulin. Its like starch, but highly branched and compact. Glycogen is often attached to a protein your body makes called glycogenin Important Animal Carbohydrates

29. Type of molecule ExampleStructureDescriptionPicture Mono- saccharide Glucose C 6 H 12 O 6 (6-sided ring) Small, easily absorbed sugars. Used in cellular respiration. Blood sugar. Di- saccharide Lactose 2 glucose molecules Found in milk. A quickly digested (by hydrolysis) into glucoses. Poly- sacchardie Glycogen Many glucoses, very branched Energy storage molecule. Insulin triggers sugars synthesizing into glycogen Animal Sugars / Carbohydrates

30. Fructose A monosaccharide “fruit sugar” Found in many sweet plant parts, but it often linked to glucose to make sucrose. Important Plant Carbohydrates

31. Sucrose A disaccharide Made out of 1 glucose and 1 fructose Common table sugar found in many sweets and candy We get raw sucrose from plants like sugar cane and sugar beets. Important Plant Carbohydrates

32. Starch Polysaccharide made of glucoses. Provides most of the calories in “carbs” that we eat. Found in plants like potatoes, rice, grains, oats, fruit…

33. Cellulose Polysaccharide made out of glucoses (attached differently than starch) We can’t digest it, so it has no calories. It’s called “fiber.” Plant cell walls. Makes up many plant parts like wood and leaves Found in salads, vegetables Important Plant Carbohydrates

34. Type of molecule ExampleStructureDescriptionPicture Mono- saccharide Fructose C 6 H 12 O 6 (5-sided ring) Small, easily absorbed and used sugar. Di- saccharide Sucrose 1 glucose and 1 fructose Unreactive, biologically transportable sugar. Table sugar! Poly- sacchardie Cellulose and Starch Many glucose molecules Makes up cell walls. Humans can digest starch, but not cellulose (fiber) Plant Sugars / Carbohydrates

35. Long, specifically-shaped chains of amino acids. Proteins do everything! Protein makes skin stretchy, bones hard, gives your hair its color, lets you digest different foods, makes up hormones… Protein: long, long chains of amino acids Protein and Amino Acids

36. There are 20 kinds of amino acids used in the human body. They link up differently to make different proteins

37. We can break down proteins and get energy too. We absorb and use many important amino acids from food high in protein.

38. Muscles are made of protein. Meat is high in protein because meat is animal muscle.

41. Where fat comes from Lipids

42. Lipids (aka fats) are mostly carbon and hydrogens (repeating CH 2 units). The calories, or energy, in fats comes from the C-H bonds. The more of these bonds, the more calories in it. We store our own extra energy in a fat called triglyceride.

43. Saturated fats are crammed with the maximum number of H’s. They have the most calories. Animal fats are usually saturated. What are the names of these lipids?

44. Unsaturated fats have one (monounsaturated) or more (polyunsaturated) double bonds. Plant fats are usually unsaturated.

45. Unsaturated fats have fewer calories, because they have fewer high-energy C- H bonds.

46. Double bonds cause bends or “kinks” in the carbon chain. Saturated fats have no kinks in them and are usually solids at room temperature. Unsaturated fats have many kinks and are usually liquids at room temperature. Lard: Not Kinky Body Oil: Very Kinky

47. Which of these fats are saturated and which are unsaturated?

48. Which of these fats is unsaturated? Which of these will be a liquid at room temperature?

49. Which of these fats is a solid, and a liquid? Where do they come from?

50. Which has more saturated fat? 2% milk or soy milk

52. Which has more saturated fat?

54. Naming System Carbohydrates, Proteins, and Lipids Molecule TypeMonomerDimerPolymer Sugars, Carbohydrates MonosaccharideDisaccharidePolysaccharide Amino Acids, Proteins Monopeptide (one amino acid) DipeptidePolypeptide Lipids (aka fats) CH 2 n/alipid

55. What does it mean to be dehydrated?

56. What does it mean to decompose? The Great Pacific Garbage Patch. There’s 2. They’re not decomposing very quickly.

57. What is condensation? Condensation is the formation of water

58. Which of these reactions is a decomposition reaction? Which is a synthesis reaction? N 2 H 4 O → NH 3 + O 2 2NaBr + F 2 → 2NaF + Br 2 H 2 O + CO 2 → H 2 CO 3 PbSO 4 + 2NH 4 OH → Pb(OH) 2 + (NH 4 ) 2 SO 4

73. Biology Journal 8/27/2013 What is the name of the monosaccharide below? These 2 molecules bond in a condensation reaction to form a disaccharide called lactose. Show this reaction by circling the atoms that are “released” as water, and draw the product. H2OH2O + → +

74. Biology Journal 8/27/2013 What is the name of the monosaccharides shown below? These 2 molecules bond in a condensation reaction to form a disaccharide called lactose. Show this reaction by circling the atoms that are “released” as water, and draw the product.