The document discusses the basic biomolecules that make up living things - carbohydrates, lipids, proteins, nucleic acids and water - including their monomers, polymers, functions, and dietary sources. It also covers enzymes, calories, metabolism, pH, and the states of water. The roles of these molecules and concepts are fundamental to biochemistry and human nutrition.

1. Nutrition and Health Biochemistry of Food

2. Elements What are they? Common Elements in Biology N, C, O, H 96% of human body Other 4% = trace elements EX: S, K, Cl, Na, Ca, Mg, P, I, Fe, F How important are trace elements? Sulfur Sodium

3. Biomolecules are complex, but are made up of simpler components

4. Monomer to polymer

5. Carbohydrates C, H, O Simple sugars (monomer) Monosaccharides- glucose, fructose Complex sugars (polymer) Dissacharides - Sucrose Polysaccharides– starch, glycogen, cellulose Functions: Provide energy Monosaccharid + Monosaccharid = Disaccharid Hydrolysis

6. Dehydration Synthesis

7. Carbohydrates and Diet Pasta, bread, potatoes, cereal, rice, fruits, Complex carbs are broken into simple carbs Simple carbs are absorbed through the intestines into the bloodstream The blood delivers the glucose to the body cells to make ATP (energy) Extra sugars taken to liver and stored as glycogen Excess sugars stored as fat

8. Lipids C, H, and a small amount of O Fatty Acids (monomer) Triglyceride (polymer) Fats, oils, waxes, steroids Insoluble in water Functions: Composes the cell membrane Shock absorption and protection Insulation

9. Lipids and Diet Fats are essential nutrient Fats create the cell membrane Used to synthesize hormones insulate our nerve cells keeps us warm Meats, nuts, dairy products, cooking oils Broken into fatty acids and glycerol and absorbed by small intestines Trans fats = preservative Saturated = bad Unsaturated = useful

10. Proteins C, H, O, N, and sometimes S Made up of amino acids (monomer) 20 total amino acids Polypeptide (polymer) Peptide bond Functions: Muscle contraction Structural components – hair, nails, skin Transports O2 in the blood Provides immunity Enzymes

11. Proteins and Diet Meats, beans, whole grains, eggs, dairy Proteins broken down into amino acids by digestion Absorbed by intestines, sent through blood to liver and cells Cells store amino acids until they need to make proteins Essential amino acids (8) Non-essential amino acids (12)

12. Enzymes Protein structures Usually end is ‘ase’ Catalyze a reaction (usually speeds it up) Affected by temperature and pH Substrates Active sites Lock and key

13. Enzymes Enzymes are protein catalyst Catalyst- speed up the rate of a chemical reaction Activation energy w/o enzyme Activation energy with enzyme

14. Calories and Metabolism Calorie – energy content of food 2000 calories a day – AVERAGE, depends on a persons metabolism Metabolism – the rate at which energy is burned or how fast your body processes Metabolism controlled by thyroid gland Factors affecting metabolism Age Gender Level of activity Weight

17. Building blocks are nucleotides

18. Nucleotides – phosphate, sugar, nitrogen base

19. Store hereditary information that is translated into proteins- ATP - Energy molecule of cell

23. Water Structure 2 hydrogen covalently bonded to 1 oxygen Polar Uneven charge Results in hydrogen bonding

24. Solution Water is the universal solvent! Ionic compounds disassociate in water Solvent Does the “dissolving” Solute Gets “dissolved”

25. Hydrogen bonding

26. Surface tension Adhesion - Attraction between two different substances – capillary action Cohesion - Attraction between particles of the same substance

27. pH pH scale Acid (higher H+) Below 7 Base (higher OH-) Above 7 Neutral (H+ = OH -) =7

28. Ice, water, vapor

29. Bubbling Potatoes Place a couple of drops of hydrogen peroxide on the potato and the potato chip. Write your observations. Hypothesize what is occurring.