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 HealthBiochemistry of Food

2. ElementsWhat are they?Common Elements in BiologyN, C, O, H 96% of human bodyOther 4% = trace elementsEX: S, K, Cl, Na, Ca, Mg, P, I, Fe, FHow important are trace elements?SulfurSodium

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

4. Monomer to polymer

5. CarbohydratesC, H, OSimple sugars (monomer)Monosaccharides- glucose, fructoseComplex sugars (polymer)Dissacharides - SucrosePolysaccharides– starch, glycogen, celluloseFunctions:Provide energy Monosaccharid + Monosaccharid = DisaccharidHydrolysis

6. Dehydration Synthesis

7. Carbohydrates and DietPasta, bread, potatoes, cereal, rice, fruits,Complex carbs are broken into simple carbsSimple carbs are absorbed through the intestines into the bloodstreamThe blood delivers the glucose to the body cells to make ATP (energy)Extra sugars taken to liver and stored as glycogenExcess sugars stored as fat

8. Lipids C, H, and a small amount of OFatty Acids (monomer)Triglyceride (polymer)Fats, oils, waxes, steroidsInsoluble in waterFunctions:Composes the cell membraneShock absorption and protectionInsulation

9. Lipids and DietFats are essential nutrientFats create the cell membraneUsed to synthesize hormonesinsulate our nerve cellskeeps us warmMeats, nuts, dairy products, cooking oilsBroken into fatty acids and glycerol and absorbed by small intestinesTrans fats = preservativeSaturated = badUnsaturated = useful

10. ProteinsC, H, O, N, and sometimes SMade up of amino acids (monomer)20 total amino acidsPolypeptide (polymer)Peptide bondFunctions:Muscle contractionStructural components – hair, nails, skinTransports O2 in the bloodProvides immunityEnzymes

11. Proteins and DietMeats, beans, whole grains, eggs, dairyProteins broken down into amino acids by digestionAbsorbed by intestines, sent through blood to liver and cellsCells store amino acids until they need to make proteinsEssential amino acids (8)Non-essential amino acids (12)

12. EnzymesProtein structuresUsually end is ‘ase’Catalyze a reaction (usually speeds it up)Affected by temperature and pHSubstratesActive sitesLock and key

13. EnzymesEnzymes are protein catalystCatalyst- speed up the rate of a chemical reactionActivation energy w/o enzymeActivation energy with enzyme

14. Calories and MetabolismCalorie – energy content of food2000 calories a day – AVERAGE, depends on a persons metabolismMetabolism – the rate at which energy is burned or how fast your body processes Metabolism controlled by thyroid glandFactors affecting metabolismAgeGenderLevel of activityWeight

16. Nucleic AcidsDNA and RNA

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. WaterStructure2 hydrogen covalently bonded to 1 oxygenPolarUneven chargeResults in hydrogen bonding

24. SolutionWater is the universal solvent!Ionic compounds disassociate in waterSolventDoes the “dissolving”SoluteGets “dissolved”

25. Hydrogen bonding

26. Surface tensionAdhesion - Attraction between two different substances – capillary actionCohesion - Attraction between particles of the same substance