macromolecules and broad digestion

unit frickin d

sensor

detects change

effector

returns whatever back to its previous state

control center

activates effector

6 essential nutrients 

proteins, carbs, lipids, nucleic acids, vitamins, and minerals 

monomers

the subunits of all nutrients

what is the fundemental component for all macromolecules

Carbon (is in all of the essential nutrients and macromolecules)

dehydration synthesis

the removal of a water molecule which assembles a macromolecule

requires enzymes

hydrolysis

the addition of a water molecule which disassembles a macromolecule into its subunits

requires enzymes

Carbs

main source of energy for the body

Carbon + hydrogen + oxygen

(CHO) usually in a 1:2:1 ratio 

monosaccharides + the 3 forms

simple sugars consisting of 3-7 carbon atoms.

Glucose, fructose, galactose. 

They have the same chemical formula of C6H12O6, but are in different arrangement (isomers) 

dissacharides + the 3 forms

simple carbohydrates consisting of 2 monosaccharides

maltose - glucose + glucose 

sucrose - glucose + fructose 

lactose - glucose + galactose 

polysaccharises + the 3 forms

complex carbohydrates formed by many monosaccharides in one.

Different forms of polysaccharides: 

cellulose - structural material for plants 

starch - storage form of carbohydrates in plants 

glycogen - storage form of carbohydrates in animals 

lipids

form cell membranes, energy storage, protection of internal organs, insulation

C + H + O

insoluble in water

what are lipids made of 

glycerol bonded to fatty acids 

monoglycerides - glycerol + 1 fatty acid 

diglycerides - glycerol + 2 fatty acids 

triglycerides - glycerol + 3 fatty acids 

saturated vs unsaturated lipids

saturated - contain only single bonds between carbon atoms

unsaturated - contain double bonds between carbon atoms 

• one monounsaturated, or more polyunsaturated

saturated fats are found in…

animals

unsaturated fats are found in…

plants

also could help with lowering blood cholesterol

what are proteins

C + H + O + N

(carbon, hydrogen, oxygen, and nitrogen)

functions of protein is blood clotting, structure and support, muscle action, and transport 

what are proteins made of

they are chains of amino acids joined by peptide bonds.

what are amino acids made of

(C+H) + amino group + acid group + “R” group 

C+H = carbon and hydrogen separate

amino group = part with nitrogen and hydrogen 

acid group = part with oxygen and carbon and hydgrogen 

“R” group = variable of the protein. This is what makes different proteins 

all add up to C+H+O+N

how many amino acids are there

because of the R group, there are 20 different types of amino acids. the body can synthesize 11, and we need to consume 9 of them, which are called essential amino acids.

peptide

several amino acids bonded together

polypeptide

chain of peptides

proteins are determined by:

one or more polypeptides folded into a unique shape that determines its properties and functions

what are nucleic acids

make up the chemical code that directs growth and development

(C+H+O+N+P) 

DNA and RNA 

DNA (deoxyribonucleic acid) - codes for production of proteins 

RNA (ribonucleic acid) - helps assemble proteins

what are nucleic acids composed of 

long chains of nucleotides 

nucleotides

composed of: 

5C sugar + nitrogen base + phosphate group

5C sugar = CHO (carbohydrate simple sugars) with 5 carbons 

nitrogen base = rungs on the DNA ladder 

phosphate group = backbones (spiral structure/ladder sides) 

4 types of nucleotides

adenine

cytosine 

thymine 

guanine 

one amino acid is made up of

3 nucleotides

vitamins

organic (contain carbon and hydrogen) compounds that serve as coenzymes (help enzymes out), and help with tissue devellopment and disease resistance 

minerals

inorganic compounds that are essential for hemoglobin, hormones, enzymes, and vitamins

what are enzymes

protein molecules that speed up chemical reactions

how do enzymes work 

by lowering the activation energy of the reaction. 

enzymes have a specific shape, and can bind to the reactions it needs to bind to. 

Substrate binds to the active site (shape) which changes the reactants, making it more likely to form new bonds 

factors that effect enzyme action

temperature 

pH

competitive inhibitors 

non-competitive inhibitors 

temperature effecting enzymes

temperatures outside of an enzyme’s optimal range will result in denaturing

denature 

when an enzyme is out of its optimal range (the settings at which the enzyme works the best), it denatures and loses its shape, losing its function 

enzymes are not…

consumes or chemically changed. They can be used over and over 

pH

pH outside of an enzyme’s optimal range denatures the enzyme

competitve inhibitors

molecules that attatch to the active site of the enzyme, preventing subrate from binding to the active site

non-competitive inhibitors

changes the shape of the enzyme by attatching to a regulatory site, which changes the active site 

accessory organs in the digestive system 

liver, pancreas, gallbladder, and salivary glands 

sphincter between small intestine and large intestine

ileocecal sphincter

sphincter between esophagus and stomach

esophageal sphincter 

sphincter between stomach and small intestine

pyloric sphincter

ingestion

taking in food

digestion

chemically and mechanically breaking down food particles into smaller particles

mechanical digestion

breaking food into smaller pieces to INCREASE SURFACE AREA

chemical digestion

use of enzymes to breakdown macromolecules into their subunits

absorption

passing nutrients from digestive tract into circulatory system (blood stream)

egestion

eliminating undigested food and waste into feces.

passage of food from mouth to butt

mouth → pharynx → esophagus → stomach → small intestine → large intestine → rectum → anus 

carbohydrates primary job

energy and structural support

protein primary job

build cells, do work inside organisms, and act as catalysts (enzymes), blood clotting, muscle action

lipids primary job

long term energy storage, forming cell membranes (phospholipid), protecting internal organs (fat production), and forming hormones