nutrition and macromolecules

energy

ability to do work

how do organisms get food

Organisms get food either by being *autotrophs* or *heterotrophs*.

why do we need food

energy, growth and repair

kinetic energy

energy of motion

potential energy

stored energy

law of conservation of energy

the law that states that energy cannot be created or destroyed but can be changed from one form to another

entropy

amount of disorder; the increasing energy becomes a more unusable form

where does energy for living systems ultimately come from?

the Sun

in food chain, the matter is _______

recycled

in a food chain, energy goes in ______________

one direction

rule of 10%

about 10% of energy is available for the next trophic level

how much energy is lost when going up the trophic levels?

90% of energy

most energy is at the ________ of the energy pyramid

bottom (producers)

biomass

total amount of living tissue within a given trophic level

monomer

subunit

polymer

many subunits bonded together

carbohydrates monomer

monosaccharides (simple sugars)

carbohydrates polymer

polysaccharides, dissacharides

monosaccharides

simple sugar (ex. fructose, glucose)

dissacharides

two monosaccharides (ex. sucrose)

oligosaccharides

3-10 simple sugar molecules

polysaccharides

long chain of simple sugars (cellulose)

The type of bond that forms carbohydrates polymer

glycosidic

function of carbohydrates

stores energy, quick short term energy, helps to form body structure

carbohydrates can be found in ...

pasta, bread, potatoes

elements involved in carbohydrates

CHO

elements involved in lipids

CHO

functions of lipids

stores energy, supplies energy, and forms cell membranes

lipids can be found in ...

fats, oils, waxes, avocados, fish

type of bond that forms lipid polymer

ester bonds

fatty acid structure

long hydrocarbon chain with carboxyl group.

triglycerides

main form of stored energy in animals

triglycerides

glycerol + 3 fatty acids (long chains of C-H are hydrophobic)

phospholipids

major component of cell membranes

phospholipids

glycerol + 2 fatty acids + phosphate group (PO4) ; hydrophilic polar heads, hydrophobic fatty acids

steroids

a type of hormone (estrogen, testosterone, cholesterol)

steroids

hydrophobic; 4-ring structure --> bonded to the rings

lipids monomer

fatty acids

lipids polymer

triglycerides and phospholipids

nucleic acids elements involved

CHONP

nucleic acids functions

store hereditary information

nucleic acids can be found in....

anything that was once living

nucleic acids monomers

nucleotides

nucleic acids polymers

DNA and RNA

type of bond that forms nucleic acid polymers

phosphodiester bonds

structure of nucleotides

phosphate group + sugar + base

DNA

deoxyribonucleic acid; two polynucleotide chains, codes for amino acids, DOUBLE HELIX

RNA

ribonucleic acid; one polynucleotide chain, uses DNA to assemble amino acids + make the protein

proteins elements involved

CHON

proteins functions

enzymes, fight infection, structural, transportation

proteins can be found in....

fish, cheese, beans, beef, milk

proteins monomer

amino acids

proteins polymer

polypeptides and proteins

type of bond that forms proteins polymer

peptide bonds

protein structure

chain of amino acids folds into 3-D structure that is important for function of protein

primary structure of protein

sequence of amino acids in a polypeptide strand

secondary structure of protein

folds into specific patterns (alpha helix, beta sheets)

tertiary structure of a protein

3-D structure --> how the entire protein/polypeptide strands folds

quaternary structure of proteins

multiple polypeptide strands

fiber

plant-based carbohydrates that arent digested, so they pass through the GI tract

soluble

able to be dissolved

insoluble

incapable of being dissolved

what does metabolism do

regulates glucose levels in the blood

sugars added to process foods and sweets....

keeps products moist, function as preservatives and thickeners, make foods taste sweet

added sugars provide...

empty calories

empty calories

calories that come from foods that offer few, if any, nutrients

saturated

solid, animal fats; NO double bonds

unsaturated

liquid at room temperature; H atoms same side

trans fat

made during processing, very unhealthy; H atoms opposite

complete proteins contain

all nine essential amino acids

vitamins

organic compounds produced by plants or animals and are classified as either fat-soluble or water-soluble

minerals

inorganic elements that come from rocks, soil, or water

mechanical digestion

breaking down food using physical movements, like chewing or squeezing the tongue and other muscles

chemical digestion

breaking down food by breaking the chemical bonds in food molecules. this can be done by enzymes, like those in the saliva, stomach, and small intestine

mouth

breaks down food

esophagus

A muscular tube that brings the food to the stomach

stomach

breaks down food; produces acid, mucus, and enzymes that help digest food; stomach muscles squeeze the food and mix it with the substances.

small intestine

most chemical digestion takes place; enzymes and other substances help break down large food molecules into small enough molecules to be absorbed into the bloodstream.

large intestine

where digested food molecules are eaten by commensal bacteria or eliminated through feces; absorbs water, vitamins, and minerals

liver

produces enzymes, buffers, and bile to help with digestion; also stores glycogen

pancreas

produces enzymes and buffers to help with digestion

gall bladder

under the liver; stores bile

endothermic

uphill reaction; requires energy input

exothermic

downhill reaction; spontaneous -- doesn't need energy input

metabolism

sum of all biochemical reactions related to obtaining and using energy

anabolism

reactions that build molecules from their component parts

catabolism

reactions that break down larger molecules into component parts

dehydration synthesis

used to form polymers form polymers from monomer subunits; H2O is released

hydrolysis

the chemical breakdown of a compound due to reaction with water.

glycosidic bonds

bond between two monosaccharides

ester bonds

bond between glycerol and fatty acids to make triglycerides

peptide bonds

bond that forms between 2 amino acids by a dehydration synthesis

phosphodiester bonds

Bonds between phosphate group and sugar in nucleic acids.

enzymes

Catalysts for chemical reactions in living things

catalysts

substances that increase the rate of chemical reactions (speed up)

characteristics of enzymes

usually proteins, specific, works best under specific temperatures and pH, ends in "ase"

substrate

reactants in enzyme mediated reactions

enzyme-substrate complex

temporary molecules formed when an enzyme comes into perfect contact with its substrate

active site

area where the substrate binds to the enzyme

how do enzymes work

Lower activation energy needed to start a chemical reaction