1. Chemicals Matter—You’re Made of Them! By: Heidi Hisrich
Cellular Chemistry
Chemicals Matter—You’re Made of Them!
By: Heidi Hisrich

2. Examination
Look at your hand. What do you see? What if you zoomed in? What’s the smallest thing you could see?
Your hand is made of cells, which are made of molecules, which are made of atoms. But where did they all come from? How did they get there?

3. Food! We are, quite literally, what we eat!
Almost every atom in every molecule in every cell in our bodies came from food (a little bit came from water and air), so what we eat IS matter AND matters!

4. Molecules And the food we eat is made of molecules
A molecule is a group of atoms that are stuck together and most atoms are found in molecules

5. The 4 Types of Macromolecules
There are 4 main kinds of molecules (besides water) in the foods that we eat. They are all ORGANIC (alive). What are they?
Carbohydrates
Lipids
Proteins
Nucleic Acids

6. RNA (ribonucleic acid) DNA (deoxyribonucleic acid)
Nucleic Acids
Found in ALL living things—allow them to pass on traits from parents to offspring (heredity)
There are 2 kinds. What are they?
RNA (ribonucleic acid)
DNA (deoxyribonucleic acid)

7. RNA
Single stranded
Sugar is ribose
Bases are A, C, G & U

8. DNA
Double stranded
Sugar is deoxyribose
Bases are A, C, G & T

9. Function
Store genetic info (DNA) and transcribe and translate it into protein (RNA)

10. Monomer that makes them up
nucleotides

11. Elements found in them
Oxygen
Hydrogen
Carbon
Phosphorus
Nitrogen

12. Foods they’re in? E V R Y T H I N G !

13. Proteins
What our bodies are mostly MADE OF—we are made of protein, just like the animals we eat for protein are (cows, chickens, fish, etc).
What is the building block (monomer) that makes them up?
Sketch and label the parts
How many are there?
Only 20 in humans, but they make up MILLIONS of different proteins!
Amino Acids

14. Elements in proteins
Carbon
Hydrogen
Nitrogen
Oxygen

15. Most complicated type of macromolecule BY FAR!!!
What do they look like?
Most complicated type of macromolecule BY FAR!!!

16. Examples of Proteins
Keratin
collagen

17. Indicator
Biuret

18. From vegetable sources
Protein-Heavy Foods
From animal sources
From vegetable sources

19. 4 Types of Proteins Transporting—hemoglobin moves oxygen
Structural—collagen makes up skin
Enzymatic—amylase breaks down starch
Signaling—insulin tells cells to take in sugar

20. Lipids (fats) Several kinds Unsaturated Saturated Trans fats
Which are healthiest? Least healthy??
HEALTHIEST—unsaturated
LESS HEALTHY—saturated
THE WORST!!!—trans fats

21. What it looks like
Look for zig-zag TAILS (fatty acid chains)

22. Unsaturated Fats
NOT saturated in hydrogen (at least one double bond)

23. Saturated Fats
SATURATED in hydrogen (no double bonds in chains)

24. Trans Fats
Created in a LABORATORY—chemists turn liquid fats into more stable solid fats

25. Unsaturated fats in foods
Usually LIQUID at room temp
Mostly from VEGETABLE SOURCES

26. Saturated fats in foods
Usually SOLID at room temp
Mostly from ANIMAL SOURCES (less legs is better!)

27. Trans fats in food
Look on label for “partially hydrogenated oils”—0 g trans fats does NOT mean NO trans trans fats!!!

28. Elements in Lipids
Hydrogen
Oxygen
Carbon

29. Function of Lipids Part of cell membrane Needed to make hormones
Provide long term energy storage

30. Indicator

31. Carbohydrates
Referred to as “carbs”—their ONLY job is to give you energy—can be small/simple or much more complex

32. Monosaccharides (simple sugars)
“one sugar”—each is a SINGLE RING

33. Examples of monosaccharides
FRUCTOSE
GLUCOSE

34. Indicator
Benedict’s

35. Dissacharides
“Two sugars”—double rings