Organic (Carbon) Compounds

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Organic (Carbon) Compounds

• Lifes Chemistry!

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What are organic compounds?

• Compounds that contain carbon
• Typically bonded to hydrogen and oxygen

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4 main types of organic compounds in living
things

• Carbohydrates
• Lipids
• Proteins
• Nucleic Acids

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Which one?
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Which one?
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Which one?
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Carbohydrates

• Carbon, Hydrogen, and Oxygen atoms!
• Building Blocks Single Sugars, or
  Monosaccharides
• Monosaccharide examples glucose and fructose
• Double Sugars Disaccharides
• e.x. sucrose (table sugar) is formed with glucose
  and fructose
• 3 or more Sugars Polysaccharides
• e.x. cellulose (provides structural support for
  plants and is made up of many glucose molecules),
  starch (made by plants), glycogen (made by
  animals)

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Carbohydrates As Food Source

• Primary function provide energy (fuel) for the
  body
• Whole grain breads and cereals, legumes, and
  starchy vegetables are all good complex
  carbohydrate sources
• Simple carbohydrates Sugars occur naturally in
  some vegetables and many fruits, and these
  naturally sweet foods can make good sweeteners
  instead of using pure sugar.

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Picture of legume examples

• An erect or climbing bean or pea plant of the
  family Leguminosae
• Think of plants that hold their seeds in a pod

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Lipids

• Carbon, Hydrogen, and Oxygen atoms!
• Building Blocks fatty acids and glycerol
• Oil and fat are lipids

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Lipids as Food Source

• Lipids allow us to store energy
• Edible animal fats include lard, fish oil,
  butter, etc. Animal fats come from the fats in
  milk, meat or from the fats stored under the skin
  of animals.
• Edible plant fats include peanut, soya bean, sun
  flower, sesame, coconut, olive and vegetable
  oils. Margarine and vegetable shortening are
  derived from these oils and commonly used in
  baking.

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Lipids Should and Should-Nots

• Good sources are fish and shellfish, flaxseed,
  canola oil, pumpkin seeds, sunflower seeds, leafy
  vegetables, and walnuts.
• High-fat foods, such as butter, cheese, cream,
  fatty meats, oils and oil-based spreads and
  dressings, should be used in modest amounts.
• Oily fish should be eaten regularly ideally
  twice a week to provide the valuable omega-3
  fatty acids.

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Picture of flaxseed
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Saturated vs. Unsaturated Fats?

• Saturated fats solid at room temperature
• e.x. butter, lard, grease
• Unsaturated fats liquid at room temperature
• e.x. olive oil, some fish oils

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Proteins

• Carbon, Hydrogen, Oxygen, and Nitrogen!
• Building Blocks amino acids

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Where do we find proteins?

• Protein is the main component of muscles, organs,
  and glands.
• Every living cell and all body fluids, except
  bile and urine, contain protein. The cells of
  muscles, tendons, and ligaments are maintained
  with protein.

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Proteins As Food Source

• Fish, poultry and meat are the main animal
  protein foods. Diary produce, such as eggs,
  cheese and milk, is also a source.
• Proteins are made up of amino acids, eight of
  which are essential and they are all provided in
  animal protein.
• Plant sources of protein do not include all the
  essential amino acids in any one food, with the
  exception of soya beans, which are a source of
  high quality protein.
• Other beans, rice and grains provide protein.
  When a good mix of vegetable foods is eaten, the
  body obtains all the amino acids it needs

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Balanced Nutrition
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Energy in General

• Energy for life processes is stored in compounds,
  such as adenosine triphosphate, or ATP
• Cells need a constant supply of ATP to function

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Homework

• Bring a food or drink label to class tomorrow so
  we can analyze how much and which organic
  compounds are in them

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4th Organic Compound of LifeNucleic Acids

• Building blocks nucleotides
• phosphate group, 5-carbon sugar, ring-shaped
  nitrogenous base
• 2 main types
• Deoxyribose Nucleic Acid (DNA)
• Sugar Deoxyribose
• Ribonucleic Acid (RNA)
• Sugar Ribose

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Different Structures
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Different Key Roles in the Body

• DNA
• Determines the characteristics of an organism
  (think heredity!)
• Directs cell activities
• RNA
• Stores and transfers information from DNA that is
  essential for the manufacture of proteins
• Some act as enzymes, helping move along the
  chemical reactions that link together amino acids
  to form proteins

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Citation

• Besides pp. 34-37 in the textbook as well as the
  Academic Biology textbook, other information was
  directly taken from
• http//www.healthynutritiondiet.com/food-nutrie
  nts/a-guide-to-essential-nutrients/