NutrientsNutrients

Chemicals of LifeChemicals of Life

Carbohydrates, proteins, nucleic acids and lipids are all macromolecules (large molecules made up of several units).

They are mostly made up of carbon, oxygen and hydrogen (sometimes nitrogen)

CarbohydratesCarbohydrates Provides energy for animals

Animals cannot make them by themselves- they must be ingested

Made of 3 elements and 3 elements only

Carbo = carbon

Hydrate = water (hydrogen + oxygen)

C, H, and O

Are either made up of single sugars or chains of sugars

MonosaccharidesMonosaccharidesMono = oneMonosaccharides are carbohydrates

consisting of one sugar.Examples: glucose, fructoseMany single sugars can be in either ring form or straight chain form

DisaccharidesDisaccharides Di = two

Disaccharides are carbohydrates made up of two monosaccharides (single sugars).

The sugars come together by a dehydration process. In this process a hydroxyl group (-OH) is removed from one monosaccharide and a hydrogen (-H) is removed from the other.

These form the water molecule that is removed from the two sugars and allows the two to be bonded together- hence the word dehydration.

Examples: Maltose: sugar used in beer, Sucrose: white sugar

DisaccharidesDisaccharidesDehydration Synthesis of

sucrose

Polysaccharides- Complex Polysaccharides- Complex CarbohydratesCarbohydrates

Poly = many

Polysaccharides are carbohydrates composed of many single sugars.

There are 3 important polysaccharides for us to remember:

StarchCelluloseGlycogen

Polysaccharides- StarchPolysaccharides- StarchSome starches contain between 2000 –

6000 glucose molecules

Plants store extra sugar molecules as starch in the roots and stems until they are needed.

At this time, the plants will break the starch into single sugar molecules for energy.

Ever hear anyone say, potatoes are starchy?

Polysaccharides- CellulosePolysaccharides- CelluloseMay be the most abundant biological

molecule.

Found in cell walls of most plants.

Cannot be digested by humans and is referred to as fibre.

Fibre aids in the elimination of waste for our body.

Stay regular!

Polysaccharides- GlycogenPolysaccharides- GlycogenGlycogen is the starch of animals.

Animals store carbohydrates as glycogen in the liver and muscles.

As glucose levels drop in the blood, glycogen is converted back into single glucose units.

LipidsLipidsUsed primarily in cell membranes.

Also used as an energy source.

Are hydrophobic = not soluble in water**.

Three Groups: Fats, oils, waxes - (Fatty acids)Phospholipids ** Are soluble in waterSteroids (Example: cholesterol)

Fatty AcidsFatty AcidsSaturated Fatty Acids contain

single bonds between carbon atoms.

Unsaturated Fatty Acids contain double bonds between carbon atoms

The –COOH group atthe end of each chain isthe acid group, giving the molecule the fatty “acid”name

Fatty AcidsFatty AcidsThe double bonds in the unsaturated

fatty acids are broken down more easily than single bonds.

Single bonded animal fats are harder for the body to break down?

Which would you rather in your diet?

However, since animals fats are more stable, they can be cooked at higher temperatures- reducing cooking time.

TriglyceridesTriglycerides Fat in the blood used to provide energy to

the body

Extra triglycerides are stored in different places to be used later (hips, belly).

Some triglycerides are made in the body and from other energy sources such as carbohydrates.

High levels of triglycerides are linked to heart disease.

What causes high What causes high triglycerides?triglycerides?

ObesityUnderactive thyroidKidney diseaseOver eatingAlcohol abuseMedicines (steroids, birth control,

beta blockers) How can we lower them??

Cholesterol Cholesterol A waxy substance produced by the liver and

found in certain foods

They are needed to make vitamin D, hormones, build cell walls, and create bile

1,000 mgs is made by your liver daily and you consume about 150 to 250 mgs in the foods you eat

Too much cholesterol can lead heart disease

HDL and LDLHDL and LDLCholesterol combines with proteins to

travel through the bloodstream

When cholesterol combines with the protein they form high-density lipoproteins (or HDL) and low-density lipoproteins (or LDL)

HDL is good cholesterol and LDL is bad cholesterol

HDL and LDLHDL and LDLLDL is the kind that clogs blood vessels,

keeping blood from flowing through the body the way it should.

HDL removes cholesterol from the blood vessels and carries it back to the liver

What Causes High LDL What Causes High LDL Cholesterol Levels?Cholesterol Levels?

Overweight GeneticsDietAge

Normal Levels?Normal Levels?

Proteins / EnzymesProteins / EnzymesProteins are used by cells to build

structures and are used in chemical activities.

Unlike carbohydrates and fats, proteins are not used for energy.

Like carbs and fats, proteins are made up of C, H and O and contain N (nitrogen) and S (sulfur).

Proteins / EnzymesProteins / EnzymesProteins are used to build cell

structures whenever cells are damaged or need repair.

Getting “ripped” at the gym- What does this mean? Why would you have a protein shake after a workout?

Every second, cells are constructing millions of proteins just to create red blood cells!

Proteins / EnzymesProteins / EnzymesProteins are composed of amino acids.

There are 20 different amino acids- the order and number of them determine the type of protein.

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Proteins / EnzymesProteins / EnzymesEnzymes are proteins that control

chemical reactions including digestion and cellular respiration.

Lactose intolerant?

There are four steps in the process of an enzyme at work

Proteins / EnzymesProteins / Enzymes 1. An enzyme and a substrate are in the same area. The

substrate is the biological molecule that the enzyme will work on.

2. The enzyme grabs on to the substrate at a special area called the active site. Enzymes are very, very specific and don't just grab on to any molecule. The active site is a specially shaped area of the enzyme that fits around the substrate.

3. A process called catalysis happens. Catalysis is when the substrate is changed. It could be broken down or combined with another molecule to make something new.

4. The enzyme lets go and returns to normal, ready to work on another molecule of substrate.

Proteins / EnzymesProteins / Enzymes

“Toothpickase” activity

Enzymes Have 5 Important Enzymes Have 5 Important Properties Properties

1. They are always proteins 2. They are specific in their action 3. They are not altered by the

reaction 4. They are destroyed by heat 5. They are sensitive to pH