Nutrition

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Nutrition
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Kinds of Nutrients

• Carbohydrates
• Lipids
• Proteins

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Carbohydrates

• Include
• Grains (rice, wheat, rye)
• Products made from grains (bread, pasta, noodles,
  cake etc)
• Fruits (banana, apples, oranges, grapes)
• Vegetables (yams, potatoes, peas, carrots)
• Legumes (pinto beans, navy beans, lentils etc.)

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Carbohydrates

• Are made of carbon, hydrogen and oxygen
• HydrogenOxygen
• 21 ratio
• Words for carbohydrates often end in ose
• Examples Starches and sugars
• Importance main source of energy for most living
  things. Plants use it as a source of structure of
  cell wall.

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Carbohydrates

• Includes
• Monosaccharide's
• Disaccharides
• Polysaccharides
• Starches
• Cellulose

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Carbohydrates

• Monosaccharides
• Glucose
• Fructose
• Galactose

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Carbohydrates

• Glucose C6H12O6

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Carbohydrates

• Fructose - C6H12O6

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Carbohydrates

• Galactose - C6H12O6

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Carbohydrates

• Disaccharides are made of 2 monosaccharides
  joined together. (ex. Sucrose is a glucose and
  fructose joined together

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SucroseA Dissaccharide
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Carbohydrates

• Polysaccharides many monosaccharides joined
  together

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Carbohydrates

• Polysaccharides (complex carbohydrates) are made
  up of many (3 or more) sugars molecules strung
  together to form longer, more complex chains.
• Can be used as animal carbohydtate storage, ex
  GLYCOGEN
• Can be used as plant storage, ex starch
• Can be used for structure, ex cellulose
• Can be used for protection, ex chitin

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Carbohydrate Test

• Starch
• Lugol's solution (iodine)
• Turns blue/black in the presence of carbohydrate
• Simple Sugar
• Benedict's solution
• In presence of sugar will change from blue to
  yellow/red color

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Testing for Starch
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Testing for Sugar
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Dehydration Synthesis

• Remove water to create a more complex molecule.

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How do we digest complex molecules into smaller
ones?
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Hydrolysis

• Water molecule reacts with a chain of sugar
  molecules to produce two simple sugars

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Lipids

• Includes
• Fats
• Oils
• Waxes
• Types of lipid fatty acids
• Saturated they are solid at room temperature
  (example butter)
• Unsaturated they are liquid at room temperature
  (example oils)

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Fats
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Oils
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Oils
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Waxes
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Waxes
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Lipids

• Saturated vs Unsaturated

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Lipids

• Function energy storage, protection, and
  insulation
• Tend to be large molecules

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Lipids

• triglycerides

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Lipids

• Fats are formed from the union of one glycerol
  molecule and 3 fatty acids
• Fats found chiefly in animals
• Oils and waxes, found chiefly in plants
• Oils are liquid at room temperature, waxes are
  solids
• Lipids along with proteins are key components of
  cell membranes

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Testing for Lipids

• Brown Paper Bag test
• Opaque to translucent
• Sudan Red
• Colors lipids red

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Steroids
cortisol
hormones

• Group of lipids with a range of functions

cholesterol
Anabolic steroids
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Protein

• Proteins are made up of molecules called
• 20 different amino acids are found in humans.
• Our DNA dictates the arrangement of amino acids
  in the production of protein.
• Each protein has a specific role.
• Some proteins control the rate of reactions
• Some are used to form bones and muscles
• Others transport substances into or out of cells
  or help to fight disease.

amino acids.
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Polypeptide (protein)

• composed of three or more amino acids linked by
  synthesis reactions
• Examples of proteins include insulin, hemoglobin,
  and enzymes.
• The arrangement of amino acids determines the
  function of the protein!
• The arrangement of
• amino acids determines
• the function of the protein

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Polypeptide Chain
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Testing for Proteins

• Biuret reagent
• If the food contains proteins, it will turn a
  pinkish purple

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NUCLEIC ACIDS

• in all cells
• composed of NUCLEOTIDES
• store transmit heredity/genetic information
• Nucleotides consist of 3 parts
• 1. 5-Carbon Sugar
• 2. Phosphate Group
• 3. Nitrogenous Base

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DNA (deoxyribonucleic acid)

• contains the genetic code of instructions that
  direct a cell's behavior through the synthesis of
  proteins
• found in the chromosomes of the nucleus (and a
  few other organelles)

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RNA (ribonucleic acid)

• directs cellular protein synthesis
• found in ribosomes nucleoli

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Chemical Reactions and Enzymes
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Chemical Reactions

• Definition a process that changes one set of
  chemicals into another set of chemicals.
• Chemical reactions always involve the breaking or
  making of bonds in reactants and the formation of
  new compounds as a products.
• CO2 H2O ? H2CO3

Reactants
Products
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A Catalyst

• Assists a reaction by
• speeding up the rate of reaction.
• Lowers the activation energy of a reaction.
• ENZYMES are the biological structures that pull
  this task off!

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Rate of Chemical Reactions
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Enzymes

• proteins that act as biological catalysts
• speed up chemical reactions that take place in
  the cells.
• Lowers the amount of energy to start a chemical
  reaction (activation energy).
• Names of enzymes usually end in the letters
• Importance Regulating chemical pathways, make
  materials that cells need, transfer information

( ase in).
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How do enzymes work?

• substrate molecules upon which an enzyme acts
• the enzyme is shaped so that it can only lock up
  with a specific substrate molecule
• Enzyme never bonds with the substrate therefore
  enzymes are reusable.
• enzyme
• substrate -------------gt product

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"Lock and Key Theory"
animation

• each enzyme is specific for one and ONLY one
  substrate

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Reaction 1
Reaction 2
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Factors Influencing Rate of Enzyme Action

• pH
• Temperature
• Concentration of Enzyme
• Concentration of Substrate

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pH

• 1.
• the optimum(ideal) pH in most living things is
  close to 7 (neutral)
• high or low pH levels ? slow enzyme activity
• A few enzymes (ex stomach enzymes) work best at
  a pH of about 2.0
• What happens if optimum pH is not reached?
• The bonds of the enzyme can change and the enzyme
  loses its specific shape!

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• 2.
• optimum temperature for maximum enzyme
  function35-40C (95-104F).
• reactions proceed slowly below optimal
  temperatures
• above 45C most enzymes are

Temperature
denatured
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Factors Influencing Rate of Enzyme Action
Concentration of Enzyme

• 3.
• 4.

Concentration of Substrate
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Kinds of Nutrition

• Autotrophic
• Photosynthesis
• Green plants
• Blue-green algae
• Some protist

• Heterotrophic
• Consumers
• Animals
• Fungi
• Release energy through cellular respiration

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Autotrophs
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Heterotrophs
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Photosynthesis
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Photosynthesis

• 6H2O 6CO2 ----------gt C6H12O6 6O2

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Ameba
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Paramecium
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Hydra
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Earthworm
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Earthworm
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Earthworm
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Earthworms Mating
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Grasshopper
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Human Digestive System
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Human Digestive System