The Molecules of Life

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The Molecules of Life
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Matter, Energy, and Work

• Matter the collection of atoms and molecules of
  which everything is made.
• Anything that takes up space
• Energy is the ability to do work.
• Work a change in an objects position or form

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Potential and Kinetic Energy

• Potential energy is stored energy
• Kinetic energy is released energy

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Potential and Kinetic Energy

• Potential Energy
• Quarter Pounder, large fries, and a large shake
  1200 kcal
• granola bars 150 kcal
• energy bar 200 kcal
• 12 pizza 1200 kcal

• Kinetic Energy
• aerobics 422 kcal/hr
• house cleaning 250 kcal/hr
• Yoga 280 kcal/hr
• baseball 350 kcal/hr
• football 560 kcal/hr

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Potential and Kinetic Energy
Diffusion or Osmosis
Digestion
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Energy

• Energy - The capacity to perform work.
• Thermodynamics - Study of energy and its
  conversions from one form to another.
• First Law - Energy is constant. It cannot be
  increased or diminished, only converted from one
  form to another.
• Second Law - Energy flow is uni-directional and
  there will always be less energy remaining after
  the conversion than existed before.

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1st Law of Thermodynamics
Matter can neither be created nor destroyed
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The 2nd Law of ThermodynamicsLife is not 100
Efficient

• Even though energy can be lost from a system to
  the surroundings, it is never completely gone
  because of the 1st Law of thermodynamics
• In all energy transformations, some usable
  energy is lost as heat.

You can never break even
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The principle form of potential energy in the
cell is ATP
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How do we get energy?The basic food groups
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Mitochondria
How do we get energy?

• powerhouse of the cell
• ATP production
• Cell breathing is called cellular respiration

Cellular respiration converts sugars to energy
(ATP)
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Carbohydrates

• Carbohydrates are the most abundant organic
  compounds in nature.
• Monosaccharides - Simple sugars with backbones of
  three to seven carbon atoms. (Glucose and
  Fructose)
• Disaccharides - Formed when two monosaccharides
  bond together by dehydration synthesis. (Sucrose)
• Polysaccharides - Formed when several to many
  monosaccharides bond together. (Cellulose)

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Carbohydrates

• Simple Sugars
• Monosaccharides like glucose, and fructose
• Disaccharides like sucrose

Glucose fructose Sucrose
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Form where do most simple sugars come?
Fruits!
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Form where do most simple sugars come?

• Sugar Cane
• 60 of worlds supply
• Originally from India and the South Pacific
  islands
• Columbus introduced it to the Caribbean
• Sugar cane is a member of the grass family
  (Monocot)

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Sugar Beets

• Related to the red beet (Dicot)
• Sugar beet industry is European and North
  American
• 40 of the worlds sugar production

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Carbohydrates

• Complex Carbohydrates
• Starch and Cellulose
• Come from the vegetative parts of plants
• Starch is also an important component of the
  endosperm of monocots

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Cellulose

• Glucose
• Structural carbohydrate in plant cells
• Most common carbohydrate on earth!
• Indigestible by nearly all organisms

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Cellulose

• Sclerenchyma tissue
• Fibers
• Cell walls

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Plant fiber in your diet and as fuel
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Starch

• Glucose
• Storage carbohydrate in plant cells
• Starch is manufactured and stored in the
  chloroplast
• Long term storage of starch occurs in roots and
  stems
• Important source of energy for animals

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Starch and High Fructose Corn Syrup

• Corn grown in the USA is sent for processing
• Corn starch is converted into glucose
• Glucose is converted into fructose
• HFCS high fructose corn syrup is manufactured
  from corn starch

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High Fructose Corn Syrup
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Lipids

• Lipids are fatty or oily substances that are
  mostly insoluble in water. (Fats and Oils)
• Typically store twice as much energy as
  carbohydrates.
• Most consist of chain with 16-18 carbon atoms.
• Saturated - No double bonds.
• Unsaturated - At least one double bond between
  carbon atoms.

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Lipids Triglyceride
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Saturated and UnsaturatedFatty Acids
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Trans-Fats and Hydrogenated Oils

• Trans-fats raise the level of LDL (low-density
  lipoprotein)
• LDL contributes to Coronary Heart Disease (CHD)

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Unnatural Fatty Acids

• Mono- and diglycerides in some ice creams
  processed foods give them a creamier texture
  without the cost of natural fats
• Olestra Olean 6-8 fatty acids attached to a
  sucrose molecule is a no calorie fat substitute

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Oils From Most Plants Are Good For You!

• Monounsaturated Oils
• Canola
• Olive oil
• Peanut oil
• Avocados

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• Polyunsaturated Oils
• Corn
• Sunflower
• Safflower
• Sesame
• Many other nuts and seeds!

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Oils that are not so good for you

• Oils containing Saturated Fats
• Tropical oils like
• Coconut oil
• Palm oil

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Other Lipids

• Phospholipids - Constructed like fats, but one of
  the fatty acids is usually replaced by a
  phosphate group.
• Waxes - Lipids consisting of long-chain fatty
  acids bonded to long chain alcohol other than
  glycerol.

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Phospholipids are important in the cell membrane
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Waxes

• Waxes are used for protection
• Cuticle (cutin wax)
• Casparian strip (suberin) and cork

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Protein Functions

• Enzymes- facilitate chemical reactions in the
  cell (the body)
• Membrane transport (Diffusion and osmosis)
• Cellular structure (cytoskelelton)
• Cell Division
• Seeds are the main source of protein in plants

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Storage Proteins

• Some plant food-storage organs store small
  amounts of proteins in addition to large amounts
  of carbohydrates.
• Seeds usually contain proportionately larger
  amounts of proteins in addition to their
  complement of carbohydrates.

• Essential amino acids are those that our body
  cannot make. Therefore we must get them from
  eating certain foods (meat, dairy, eggs)
• Non-essential amino acids are readily made by our
  bodies.

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Can you get enough protein from plants?

• There are about 20 different amino acids, eight
  of which must be present in the diet.
• These are the essential amino acids.
• Unlike animal proteins, plant proteins may not
  contain all the essential amino acids in the
  necessary proportions.
• However, a varied vegetarian diet means a mixture
  of proteins are consumed, the amino acids in one
  protein compensating for the deficiencies of
  another.

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Enzymes

• Enzymes are mostly large, complex proteins that
  function as organic catalysts under specific
  conditions.
• Work by lowering energy needed to activate a
  chemical reaction.
• Temporarily bonds with potentially reactive
  molecules at an active site.

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• Enzymes
• All enzymes are proteins
• Catalyze chemical reactions
• Are not used up in a reaction (are recycled)

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Raffinose
Galactose Sucrose
Alpha-galactosidase
Beano enzyme
soy products broccoli family
Enzymes are proteins
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Enzymes and Energy Transfer

• Enzymes are proteins that regulate most metabolic
  activities.
• Anabolism - Storing Energy.
• Photosynthesis reactions
• Catabolism - Consuming Stored Energy.
• Cellular Respiration

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Fuel for Respiration comes from Several Sources

• Carbohydrate
• Sugars
• Fats
• Glycerol
• Fatty acids
• Protein
• Amino acids

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Carbs, Fats and Protein

• Beans and grains are a nutritious source of
  carbs, oils, and protein fro humans
• Every culture has its version of beans and
  grains!
• Beans and tortillas (Central and South America)
• Rice and lentils/chickpeas (Middle and Far East)