Biochemistry + Carbohydrates

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produced Cause: Autoimmune reaction Type 2- O Don't respond well to insulin, or can't make enough Cause: Insulin resistance due to excessive weight or inactivity Healthy Type 1 Type 2 homili humili Insulin Glucose Insulin Glucose X Pancreas failure to produce insulin Glucose Insulin receptor Insulin receptor Cells fail to respond to insulin properly Disaccharides Two monosaccharides joined together by dehydration synthesis. Can become monosaccharides quickly o Examples: Maltose ■ Sucrose (table sugar) Lactose Sucrose (glucose and fructose) HO H Lactose (galactose and glucose) HO H Maltose (glucose and glucose) HO H CH₂OH OH H OH H CH₂OH H OH H CH₂OH H. OH OH H HOH H H H O O CH₂OH H H H OH H H HO OH H OH CH₂OH CH₂OH OH H OH H CH₂OH H OH OH H Control Group: Two main groups: Controls Positive control group: Group expected to produce a reaction. Shows you what SHOULD happen Ex: Swab bacteria on a growth plate. See growth! Negative control group: Group expected to not have a reaction 0 Ex: Swab sterile (no bacteria) on growth plate. Shouldn't see any growth! CA CCCCO Macromolecules of Life Straight Chains Organic Chemistry- The chemistry of carbon compounds ● Carbon is a component of almost ALL biological molecules • Carbon compounds can be in the shape of: Branched Chains I 6 Rings C CARBON 12.0107 S Polysaccharides Examples: Cellulose (fiber)- Found in cell wall of plants. Helps make you regular because your body can't break it down. Helps lower cholesterol too! Glycogen- Short term energy form of glucose stored in liver and muscle tissue of animals Starch-Energy source obtained from plants. ooo Amylose Amylopectin Starch poodog Boxx god Glycogen Cellulose (fiber) • Two processes help make or break polymers/macromolecules: o Dehydration synthesis and Hydrolysis HO making and Breaking Polymers O ra hàng hoa но- Energy Dehydration synthesis H₂O -H H HO но- oc *H HỌC Hydrolysis H₂O H Energy Start Here 40 Calories is LOW 100 Calories is MODERATE 400+ Calories is HIGH (3) Limit these Nutrients 2 Check Calories Amount Per Serving Calories 250 Get Enough of these Nutrients Sample label for Macaroni & Cheese 5) Footnote Nutrition Facts Serving Size 1 cup (228g) Servings Per Container 2 Total Fat 12g Saturated Fat 3g Trans Fat 3g Cholesterol 30mg Sodium 470mg Total Carbohydrate 31g Dietary Fiber Og Sugars 5g Protein 5g Vitamin A Vitamin C Calcium Iron Calories from Fat 110 % Daily Value 18% 15% Total Fat Sat Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Calories: Less than Less than Less than Less than 10% 20% 10% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. 2,000 65g 20g 300mg 2,400mg 300g 25g 0% 4% 2% 20% 4% 2,500 80g 25g 300mg 2,400mg 375g 30g 6 Quick Guide to % DV 5% or less is Low • 20% or more is High sainvingut INGREDIENTS: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ALMONDS, BUTTER (CREAM), NATURAL FLAVORS, BROWN RICE SYRUP, SALT, CINNAMON. Contains Wheat, Almonds, Milk. When ingredients are listed at the bottom, they are listed in descending order. First 2-3 listed are the main ingredients The 1st makes up the largest portion FDA allows about 20% discrepancy on food labels!! Macromolecules MACROmolecules LARGE molecules formed from repeating units of smaller compounds called monomers Monomers join together by covalent bonds to form polymers Polymers are macromolecules! Examples of macromolecules/ polymers: O Proteins Carbohydrates O Lipids(a.k.a fats) O Nucleic Acids Nucleic Acid Carbohydrate Lipid Protein OO Nucleotide O CO OO Monosaccharide Glycerol Amino Acid OO Monomers Polymer OLD LABEL Nutrition Facts Serving Size 2/3 cup (55g) Servings Per Container About 8 Amount Per Serving Calories 230 Total Fat 8g Saturated Fat 1g Trans Fat Og Cholesterol Omg Sodium 160mg Total Carbohydrate 37g Dietary Fiber 4g Sugars 1g Protein 3g Total Fat Calories from Fat 72 Daily Value 12% Sat Fat Cholesterol Vitamin A Vitamin C Calcium Iron *Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Sodium Total Carbohydrate Dietary Fiber Calories Less than Less than Less than Less than 2,000 65g 20g 300mg 2,400mg 0% 7% 12% 16% 300g 25g 10% 8% 20% 45% 2.500 80g 25g 300mg 2.400mg 375g 30g NEW LABEL Nutrition Facts 8 servings per container Serving size 2/3 cup (55g) Amount per serving Calories 3 Total Fat 8g Saturated Fat 1g Trans Fat Og Cholesterol Omg Sodium 160mg Total Carbohydrate 37g Dietary Fiber 4g Total Sugars 12g Includes 10g Added Sugars Protein 3g 230 % Daily Value 10% 5% 5 Vitamin D 2mcg Calcium 260mg Iron 8mg Potassium 235mg 0% 7% 13% 14% 20% 10% 20% 45% 6 The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Changes: O Enlarged and bolded serving size and amount per serving Calories from fat removed Type is more important than Amount! %DV for vitamins and minerals Breaking down sugars into total and added. Biochemistry Testing for Organic Substances: CARBS!! Indicators- Help identify a particular molecules • Types of Indicators: 1. Benedicts Tests for Monosaccharides ONLY ■ Changes from blue to green, yellow, orange, or red The color it changes to indicates the concentration of monosaccharides present. ■ Requires HEAT!! I Blue solution None 10 Green / yellow ppt Traces of reducing sugar Orange red ppt Moderate Brick- red ppt Large amount of reducing sugar Let's take a look! Nutrition Facts Serving Size 34g Servings Per Container 15 Amount Per Serving Calories 160 Look at the nutrition label to the right. If we were to test this item in a lab, what type of carbohydrate(s) do you think would be found there just based on the label itself? Total Fat 7g Saturated Fat 2g Trans Fat Og Cholesterol 0mg Sodium 160mg Total Carbohydrate 25g Fiber 1g Sugars 14g Protein 1g Vitamin A 0% ● Vitamin C Calcium 2% ● Iron Total Fat Calories from Fat 60 % Daily Value* 11% 10% 0% Sat Fat Cholesterol * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs. 2,000 Calories: 2,500 Sodium Total Carbohydrate Dietary Fiber Less Than Less Than Less Than Less Than 65g 20g 300mg 2,400mg 0% 7% 8% 4% 300g 25g 0% 10% 80g 25g 300mg 2,400mg 375g 30g Oreos (34g, 3 cookies) Milk's Favorite Cookie OREO SEALED INGREDIENTS: SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), HIGH OLEIC CANOLA OIL AND/OR PALM OIL AND/OR CANOLA OIL, AND/OR SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CORNSTARCH, LEAVENING (BAKING SODA AND/OR CALCIUM PHOSPHATE), SALT, SOY LECITHIN (EMULSIFIER), VANILLIN - AN ARTIFICIAL FLAVOR, CHOCOLATE. CONTAINS: WHEAT, SOY. CAL Metabolism Metabolism- chemical processes that occur in cells to maintain life Two Types: o Anabolic- Uses energy to BUILD molecules ■ Ex: building up muscle Plant (Soy) Protein Catabolic- Releases energy by BREAKING DOWN molecules Ex: Digestion of foods Milk Casein Protein Anabolic Leucine Whey Protein S making and Breaking Polymers Dehydration Synthesis- One monomer forms a covalent bond with another releasing a water molecule in the process This process creates polymers • Type of Anabolic Process Monomer 1) + (Monomer 2 OH HO H₂O Monomer 1 Polymer (Monomer 2 S Testing for Organic Substances: CARBS!! 2. lodine Tests for Polysaccharides ONLY • Changes from a rust to a deep blue/blackish color Does NOT require heat! positive result -dark blue/black negative result - reddish orange Carbohydrates 2. Complex Carbs- Sugar molecules of at least 3 or more monosaccharides combined. o Broken down more slowly-provides longer lasting energy! One Type: COMPLEX CARBS • Polysaccharides o Ex: O Cellulose ■ Glycogen ■ Starch I OATS 66G CARBS WHOLE WHEAT BREAD 41G CARBS COUSCOUS 7G CARBS BROWN RICE 77G CARBS QUINOA 64G CARBS GREEN PEAS 14G CARBS SWEET POTATOES 20G CARBS KIDNEY BEANS 60G CARBS Cheerios MULTIGRAIN CEREAL 70G CARBS WHITE POTATOES 17G CARBS WHOLE WHEAT PASTA 75G CARBS PUMPKIN 7G CARBS Groups in an Control Group: o Group not exposed to any experimental variables Show the predicted outcomes Used to compare the results of your experimental group Experimental Group: o Group exposed to the variables being tested Independent variable is changed Will be compared to the control group O Experiment CA Let's look at another example! Suppose we want to test how well a new drug works against killing bacteria O o What would be your positive control group, negative control group, and your experimental group? Positive control - using a drug that is known to kill bacteria Negative control - using a drug that is known to not kill bacteria Experimental - using the new drug to try to kill bacteria making and Breaking Polymers • Hydrolysis- Covalent bonds are broken down by the addition of a water molecule This process breaks down polymers into monomers • Type of Catabolic process Monomers linked by covalent bond H₂O Monomer 1 + OH HO Monomer 2 Control vs. Experimental group Let's say you wanted to know if the effect of salt on plant growth. In this experiment: O What would be your control group? O What would be your experimental group? Control group of plants left to grow Experimental - group of plants with salt added left to grow - CA Do now Your friend was performing the lab with one of the indicators and the results were below. I 1. What indicator was used? Benedicts indicator 2. Analyze the results. There are no monosaccharides present 3. How can your friend improve on this experiment? Create positive and negative control groups to compare.