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This document provides definitions and information about different types of biomolecules: - Carbohydrates include sugars, starch, and cellulose, and contain hydrogen and oxygen in a 2:1 ratio. They can be broken down to release energy. - Lipids are fatty acids or their derivatives that are insoluble in water but soluble in organic solvents, and include natural oils and waxes. - Polynucleotides are biopolymers composed of nucleotide monomers bonded in a chain, with DNA and RNA being examples that have distinct biological functions. - Proteins consist of one or more long chains of amino acids and are essential parts of living organisms, where they serve as structural components or enzymes.
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Food chemistry - MeetOrganic Molecules in Organic Foods
Organic food contains important organic molecules like carbohydrates, proteins, lipids, and nucleic acids. Carbohydrates include sugars like monosaccharides, disaccharides, and polysaccharides. Proteins are made of amino acids linked through peptide bonds. Lipids encompass fats, phospholipids, waxes, and steroids. Nucleic acids are made of nucleotides containing nitrogenous bases, pentose sugars, and phosphate groups. Organic foods tend to have higher antioxidant levels than conventionally grown foods due to being grown without most synthetic pesticides and fertilizers.
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Food chemistry
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. Chemistry informs us about changes in food during processing and storage, and explains changes during cooking like how ingredients interact and how our body uses food. Chemical substances can play an important role in food production, preservation and quality control through prolonging shelf life, making food more attractive, and fighting diseases in crops and livestock.
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This document provides an introduction to food chemistry. It discusses that food chemistry is the study of chemical processes and interactions of biological and non-biological components of food. The main components studied are carbohydrates, proteins, lipids, water, vitamins, and minerals. The document also provides a brief history of food chemistry and discusses several key components in more detail, including water in food systems, carbohydrates, lipids, and food proteins.
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Food chemistry - MeetOrganic Molecules in Organic Foods
Organic food contains important organic molecules like carbohydrates, proteins, lipids, and nucleic acids. Carbohydrates include sugars like monosaccharides, disaccharides, and polysaccharides. Proteins are made of amino acids linked through peptide bonds. Lipids encompass fats, phospholipids, waxes, and steroids. Nucleic acids are made of nucleotides containing nitrogenous bases, pentose sugars, and phosphate groups. Organic foods tend to have higher antioxidant levels than conventionally grown foods due to being grown without most synthetic pesticides and fertilizers.
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introduction to food chemistry
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This document provides an overview of food science and the five basic tastes detected by the human tongue: salty, sweet, bitter, sour, and umami. It discusses the four basic food types - carbohydrates, fats, proteins, and alcohol - and how each provides calories. Key aspects of food science covered include the digestive system, flavors, MSG, and molecular gastronomy.
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Water is the most abundant constituent in foods and plays several important roles. It exists in foods in free, physically bound, and chemically bound states. Carbohydrates are another major constituent and include simple sugars (monosaccharides and disaccharides) and complex carbohydrates. Simple sugars provide sweetness and serve as an energy source, while complex carbohydrates are structural components in plants and storage molecules in some foods. Together, water and carbohydrates make up a large portion of most foods and impact properties like shelf life, texture, and flavor.
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From high school to university and work
Presentation mostly in Catalan.
Aquesta presentació es va fer en el Institut Bernat el Ferrer de Molins de Rei.
El públic son els alumnes d'aquest institut i s'els mostra el camí que poden seguir després en la universitat i la responsabilitat que adquireixen després com a professionals.
La versió original conté els gifs animats, la majoria extrets de giphy.com.
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2. Carbohydrates are classified as simple or complex, with simple carbohydrates being monosaccharides or disaccharides, and complex being polysaccharides.
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This document summarizes research on the potential role of oil palm phenolics (OPP) in cancer prevention and treatment. Key points include:
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Aquesta presentació es va fer en el Institut Bernat el Ferrer de Molins de Rei.
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Biomolecules are organic compounds that are essential for life. The main biomolecules are carbohydrates, proteins, nucleic acids, and lipids. Carbohydrates include monosaccharides (simple sugars), disaccharides, and polysaccharides. Glucose is an important monosaccharide that tissues use for energy. Proteins are made of amino acids and perform many functions. Nucleic acids like DNA and RNA control genetic inheritance and cellular functions. Lipids include fats, oils, and waxes and store energy. These biomolecules perform critical roles in biological processes and are the building blocks of living organisms.
Biological Molecules
The document discusses the chemical basis of animal life. It explains that animals are made up of molecules composed of atoms bonded together. Carbon is a key element in organic compounds due to its unique properties. Carbohydrates and lipids provide most animals with energy, while proteins, nucleotides, and nucleic acids give structure, function, information storage, energy transfer, and genetic regulation. The main biomolecules that make up animal life are then described in more detail, including carbohydrates, lipids, and proteins.
BIOMOLECULES.pptx
The document discusses the four main types of biomolecules: carbohydrates, lipids, proteins, and nucleic acids. It focuses on carbohydrates, describing them as molecules made of aldehydes/ketones with hydroxyl groups. Carbohydrates include monosaccharides like glucose, disaccharides formed from two monosaccharides like sucrose, and polysaccharides like starch, glycogen, and cellulose. The document also briefly discusses proteins, which are polymers of amino acids that serve structural and enzymatic functions in the body.
Chapter 2 Chemistry part 2Raw materials and fuel for our bodi.docx
Chapter 2: Chemistry part 2
Raw materials and fuel for our bodies
Bio100 NU Phelan
‹#›
1
Hi and welcome to the lecture corresponding to Chapter 2, chemistry.
Four Types of Macromolecules
Carbohydrates: fuel, some structures
Lipids: fuel, insulation, hormones, membranes
Proteins: structural and functional roles (enzymes, transporters, antibodies, contractile fibers ect.etc.)
Nucleic acids: genetic information
Bio100 NU Phelan
‹#›
2
The are four types of macromolecules—large molecules made up from smaller building blocks—found in living organisms: carbohydrates, lipids, proteins, and nucleic acids.
Carbohydrates
C, H, and O
Primary fuel for organisms: store energy in their bonds
Cell structure
Bio100 NU Phelan
‹#›
3
Carbohydrates are molecules that contain mostly carbon, hydrogen, and oxygen: they are the primary fuel for running all of the cellular machinery and also form much of the structure of cells in all life forms.
Sometimes they contain atoms of other elements, but they must have carbon, hydrogen, and oxygen to be considered a carbohydrate.
Further, a carbohydrate generally has approximately the same number of carbon atoms as it does H2O units.
For instance, the best-known carbohydrate, glucose, has the composition C6H12O6 (6 carbons and a little math will show us that it also has 6 H2O units; notice that 6 H2 = H12 and 6 O = O6).
Simple sugars: monosaccharides
Three to six carbon atoms.
Example: glucose, fructose, galactose, ribose
Glucose:
Fuel for cellular activity
Stored temporarily as glycogen in liver/muscle (think “carbo loading”)
Converted to fat
Bio100 NU Phelan
‹#›
Carbohydrates are classified into several categories, based on their size and their composition. The simplest—monosaccharides or simple sugars—contain anywhere from three to seven carbon atoms.
The carbohydrate of most importance to living organisms is glucose. This simple sugar is found naturally in most fruits, but most of the carbohydrates that you eat, including table sugar (called sucrose) and the starchy carbohydrates found in bread and potatoes, are converted into glucose in your digestive system. The glucose then circulates in your blood at a concentration of about 0.1%. Circulating glucose, also called “blood sugar,” has one of three fates it can be used directly as cellular fuel, it can be stored as a complex polysaccharide called glycogen (this is what you do when you eat a lot of carbs before a race), or can be also converted to fat.
What is “carbo-loading”?
Bio100 NU Phelan
‹#›
5
“Carbo-loading” is a method by which athletes can, for a short time, double or triple the usual amount of glycogen that is stored in their muscles and liver, increasing the amount of fuel available for extended exertion and delaying the onset of fatigue during an endurance event.
Carbo-loading is usually done in two phases: a depletion phase and a loading phase.
The depletion phase begins six or seven days before a compe.
Plant constituents pharmacognosy dr-ahmad
This document provides an introduction to plant constituents and their chemical tests. It discusses that plants contain primary and secondary metabolites. Primary metabolites include carbohydrates, proteins, lipids, and nucleic acids which are essential for plant life. Secondary metabolites have therapeutic effects and include alkaloids, glycosides, terpenoids, volatile oils, tannins, and resins. The document then focuses on carbohydrates, describing monosaccharides, disaccharides, and polysaccharides. It provides examples and discusses their structures and chemical properties. Tests to identify carbohydrates are also outlined.
Lipids
Lipids are a broad group of naturally occurring molecules that include fats, oils, waxes, sterols, fat-soluble vitamins, phospholipids and others. They serve important biological functions like energy storage, as structural components of cell membranes, and as signaling molecules. Fats are esters of glycerol and fatty acids that can be solid or liquid depending on their structure. Phospholipids are the major component of cell membranes and are made of glycerol, two fatty acid chains, and a phosphate group. Steroids have a distinctive four-ring structure and include important molecules like cholesterol, bile salts, and hormones.
Carbohydrates.pdf
The document discusses biomolecules and carbohydrates. It notes that cells are composed of water, inorganic ions, and carbon-containing organic molecules. Macromolecules like carbohydrates, lipids, proteins, and nucleic acids account for 80-90% of a cell's dry weight. Carbohydrates can be monosaccharides, oligosaccharides, or polysaccharides depending on their structure. Monosaccharides include glucose and provide energy, while polysaccharides like starch and glycogen store sugars. Dietary carbohydrates should make up 45-65% of caloric intake and provide 4 calories per gram as an easily accessible energy source, though fiber is important for regulating blood sugar and digestion.
MUSKAN.pptx
lipides-
-definition,classification of lipids.
-beta oxidation theory with energetic.
-ketosis
-biosynthesis of fatty acids
Food deterioration
This document discusses biodeterioration of food, specifically focusing on carbohydrate deterioration. It defines biodeterioration as any undesirable change in food properties caused by microbial activities. Carbohydrate deterioration can occur through preliminary breakdown by enzymes, fermentation of sugars, production of microbial polysaccharides, and degradation of pectin by microbial enzymes. Common microbes that cause carbohydrate deterioration include lactic acid bacteria, yeasts, and pectin-degrading bacteria and fungi. The document provides detailed explanations of the mechanisms and examples of carbohydrate deterioration in various foods.
Role of Bioactive Compounds.pptx
This document provides an overview of a seminar on the role of bioactive compounds. It defines bioactive compounds as components of food that have biological activity and promote health. The main sources of bioactive compounds are fruits, vegetables, and oils. Important groups discussed include glycosides, flavonoids, tannins, terpenoids, lignans, and alkaloids. The functions of these compounds in plants and their applications in human health are described. Case studies examine bioactive compounds and antioxidant properties in tomato varieties.
2107-Lipids-01.pdf
This document provides an overview of lipids. It defines lipids as organic compounds that are esters of fatty acids or substances associated with them in nature. Lipids are insoluble in water but soluble in nonpolar solvents. They are important dietary constituents due to their high energy value and content of fat-soluble vitamins and essential fatty acids. Lipids are classified into simple lipids like triglycerides and waxes, and compound lipids including phospholipids and glycolipids. The document discusses the structures, properties and reactions of fatty acids and various lipid subgroups.
POOJA PPT.pptx
Biomolecules are large molecules that occur naturally in living organisms and include carbohydrates, lipids, proteins, and nucleic acids. Carbohydrates are the most abundant biomolecule and are composed of carbon, hydrogen, and oxygen. They serve as a major energy source for organisms and can take the form of monosaccharides, disaccharides, oligosaccharides, or polysaccharides depending on the number of monosaccharide units they contain.
Biochemistry by Lecture Biswanath.pdf
This document provides an overview of biochemistry. It begins by defining biochemistry as the science concerned with the chemical basis of life and the chemical constituents of living cells. It then discusses the main biomolecules that make up the human body - proteins, lipids, carbohydrates, nucleic acids, and water. For each biomolecule, it provides information on their composition, structure, functions, and classification. It also discusses the study of metabolic processes and provides examples of carbohydrate, lipid, and nucleic acid chemistry and structures.
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Deep Software Variability and Frictionless ReproducibilityUniversity of Rennes, INSA Rennes, Inria/IRISA, CNRS
The ability to recreate computational results with minimal effort and actionable metrics provides a solid foundation for scientific research and software development. When people can replicate an analysis at the touch of a button using open-source software, open data, and methods to assess and compare proposals, it significantly eases verification of results, engagement with a diverse range of contributors, and progress. However, we have yet to fully achieve this; there are still many sociotechnical frictions.
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Exposé invité Journées Nationales du GDR GPL 2024
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Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
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KERL
- 2. Biomolecule biological molecule is molecule that is present in living organisms, including large macromolecules such as proteins, carbohydrates, lipids, and nucleic acids, as well as small molecules such as primary metabolites, secondary metabolites, and natural products. A more general name for this class of material is biological materials. Biomolecules are usually endogenous but may also be exogenous. For example, pharmaceutical drugs may be natural products or semisynthetic (biopharmaceuticals) or they may be totally synthetic.
- 3. BIOMOLECULES
- 4. Carbohydrates any of a large group of organic compounds occurring in foods and living tissues and including sugars, starch, and cellulose. They contain hydrogen and oxygen in the same ratio as water (2:1) and typically can be broken down to release energy in the animal body. "water-soluble carbohydrates"
- 5. CABOHYDRATES
- 6. Lipids any of a class of organic compounds that are fatty acids or their derivatives and are insoluble in water but soluble in organic solvents. They include many natural oils, waxes, and steroids.
- 7. LIPIDS
- 8. Polynucleotide molecule is a biopolymer composed of 13 or more[1] nucleotide monomers covalently bonded in a chain. DNA (deoxyribonucleic acid) and RNA (ribonucleic acid) are examples of polynucleotides with distinct biological function. The prefix poly comes from the ancient Greek πολυς (polys, many). DNA consists of two chains of polynucleotides, with each chain in the form of a helical spiral.
- 10. Proteins any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.
- 11. PROTIENTS