Biochemistry-Nutrition Nutrition Vitamin C Lab Skim Milk Protein Saturated and Unsaturated Fats Carbohydrates / Fiber Minerals.

Biochemistry-Nutrition

NutritionVitamin C Lab

Skim Milk ProteinSaturated and Unsaturated Fats

Carbohydrates / FiberMinerals

Fats

Saturated fatty acids Unsaturated fatty acids

Trans fatty acidsLDL HDLKcal/g

Fats in nutritionMonosaccharide

DisaccharidePolysaccharide

VitaminsAmino Acids, Dipeptide,Polypeptide Protein

Minerals

Experimental Results

Part A – Qualitative Test for Lipids _________ is added to a food

sample. The mixture is then ____________. _________ is added to filtrate. A

white __________forms if the sample contained an appreciable amount of

fat.

Question 1a Experimental Results

Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white

precipitate forms if the sample contained an appreciable amount of

fat.

Question 1a Experimental Results

Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white

precipitate forms if the sample contained an appreciable amount of

fat.

Question 1a Experimental Results

Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white

precipitate forms if the sample contained an appreciable amount of

fat.

Question 1a Experimental Results

Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white

precipitate forms if the sample contained an appreciable amount of

fat.

3. Fat Ratios Your diet should contain approximately

____% of your caloric intake from fats. Of those fat calories approximately ___ % should come from

monounsaturated fatty acids ___ % should come from

polyunsaturated fatty acids ___ % should come from saturated fatty

acids

3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from

monounsaturated fatty acids 30 % should come from polyunsaturated

fatty acids 30 % should come from saturated fatty

acids

3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from

monounsaturated fatty acids 30 % should come from polyunsaturated

fatty acids 30 % should come from saturated fatty

acids

3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from

monounsaturated fatty acids 30 % should come from polyunsaturated

fatty acids 30 % should come from saturated fatty

acids

3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from

monounsaturated fatty acids 30 % should come from polyunsaturated

fatty acids 30 % should come from saturated fatty

acids

3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from

monounsaturated fatty acids 30 % should come from polyunsaturated

fatty acids 30 % should come from saturated fatty

acids

4. Saturated Fatty Acids Saturated fat is solid at room

temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.

4. Saturated Fatty Acids Saturated fat is solid at room

temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.

4. Saturated Fatty Acids Saturated fat is solid at room

temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.

5. Trans fatty acids Trans fatty acids

Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.

5. Trans fatty acids Trans fatty acids

Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.

5. Trans fatty acids Trans fatty acids

Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.

5. Trans fatty acids

C C C= C H H Cis

C H C= C H C trans

5. Trans fatty acids

C C C= C H H Cis

C H C= C H C trans

5. Trans fatty acids

C C C= C H H Cis

C H C= C H C trans

5. Trans Fatty Acids The major contributor of trans fat in the

American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.

5. Trans Fatty Acids The major contributor of trans fat in the

American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.

5. Trans Fatty Acids The major contributor of trans fat in the

American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.

5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils

(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.

5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils

(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.

5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils

(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.

5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils

(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.

5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils

(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.

5. Trans Fatty Acids In the body, trans fat has been shown to

be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.

5. Trans Fatty Acids In the body, trans fat has been shown to

be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.

5. Trans Fatty Acids In the body, trans fat has been shown to

be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.

5. Trans Fatty Acids In the body, trans fat has been shown to

be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.

5. Trans Fatty Acids Most fatty acids can be produced in adequate

amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.

5. Trans Fatty Acids Most fatty acids can be produced in adequate

amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.

5. Trans Fatty Acids Most fatty acids can be produced in adequate

amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.

5. Trans Fatty Acids Most fatty acids can be produced in adequate

amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.

5. Trans Fatty Acids Most fatty acids can be produced in adequate

amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.

6. LDL’s HDL’s Low Density Lipoproteins transport

cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.

High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.

HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.

6. LDL’s HDL’s Low Density Lipoproteins transport

cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.

High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.

HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.

6. LDL’s HDL’s Low Density Lipoproteins transport

cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.

High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.

HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.

6. LDL’s HDL’s Low Density Lipoproteins transport

cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.

High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.

HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.

6. LDL’s HDL’s Low Density Lipoproteins transport

cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.

High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.

HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.

7. Energy Content in Fats

Fats = 9 kcal / g or 9 Cal/g

Protein = 4 kcal / g

Carbohydrates = 4 kcal / g

7. Energy Content in Fats

Fats = 9 kcal / g or 9 Cal/g

Protein = 4 kcal / g

Carbohydrates = 4 kcal / g

7. Energy Content in Fats

Fats = 9 kcal / g or 9 Cal/g

Protein = 4 kcal / g

Carbohydrates = 4 kcal / g

7. Energy Content in Fats

Fats = 9 kcal / g or 9 Cal/g

Protein = 4 kcal / g

Carbohydrates = 4 kcal / g

8. Fats in Nutrition Role of fat in the body

Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:

Are a part of all cell _________

Regulate the use and production of cholesterol and transport it through the body.

Absorb and carry the fat -soluble vitamins A, D, E and K.

8. Fats in Nutrition Role of fat in the body

Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:

Are a part of all cell membranes

Regulate the use and production of cholesterol and transport it through the body.

Absorb and carry the fat -soluble vitamins A, D, E and K.

8. Fats in Nutrition Role of fat in the body

Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:

Are a part of all cell membranes

Regulate the use and production of cholesterol and transport it through the body.

Absorb and carry the fat -soluble vitamins A, D, E and K.

8. Fats in Nutrition Role of fat in the body

Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:

Are a part of all cell membranes

Regulate the use and production of cholesterol and transport it through the body.

Absorb and carry the fat -soluble vitamins A, D, E and K.

8. Fats in Nutrition Role of fat in the body

Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:

Are a part of all cell membranes

Regulate the use and production of cholesterol and transport it through the body.

Absorb and carry the fat -soluble vitamins A, D, E and K.

8. Fats in Nutrition Are present in the skin to _repel water.

Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.

Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.

Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________

8. Fats in Nutrition Are present in the skin to _repel water.

Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.

Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.

Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________

8. Fats in Nutrition Are present in the skin to _repel water.

Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.

Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.

Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________

8. Fats in Nutrition Are present in the skin to _repel water.

Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.

Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.

Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________

8. Fats in Nutrition Are present in the skin to _repel water.

Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.

Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.

Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________

8. Fats in Nutrition In the body, fat is the most

efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).

8. Fats in Nutrition In the body, fat is the most

efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).

8. Fats in Nutrition In the body, fat is the most

efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).

Carbohydrates

What type of molecule is the following?

Monosaccharide

Carbohydrates

What type of molecule is the following?

Monosaccharide

Carbohydrates

What type of molecule is the following?

Monosaccharide

Carbohydrates

What type of molecule is the following? Polysaccharide

Carbohydrates

What type of molecule is the following? Polysaccharide

Carbohydrates

What type of molecule is the following? Polysaccharide

Carbohydrates

What type of molecule is the following? Disaccharide

Carbohydrates

What type of molecule is the following? Disaccharide

Carbohydrates

What type of molecule is the following? Disaccharide

Carbohydrates What is removed from two monosaccharides to

join them together?

Carbohydrates What is removed from two monosaccharides to

join them together? water

What type of molecule does the following represent?

Triglyceride – three chains-Fat molecule

Triglyceride – three chains-Fat molecule

Triglyceride – three chains-Fat molecule

Acid group fatty chain – nonpolar saturated fatty acid

Acid group fatty chain – nonpolar saturated fatty acid

Acid group fatty chain – nonpolar saturated fatty acid

Acid group fatty chain – nonpolar saturated fatty acid

Acid group fatty chain – nonpolar saturated fatty acid

cis mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

cis mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

cis mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

cis mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

cis mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

Acid end fatty chain – nonpolar monounsaturated

trans mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

trans mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

trans mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

trans mononunsaturaed fatty acid

Acid end fatty chain – nonpolar monounsaturated

trans mononunsaturaed fatty acid

Saturated fatty acid poly unsaturated fatty acid

Saturated fatty acid poly unsaturated fatty acid

Saturated fatty acid poly unsaturated fatty acid

2

H

amino

acid

Amino acid

2

H

amino

acid

Amino acid

2

H

amino

acid

Amino acid

2

H

amino

acid

Amino acid

2H

Amino acid

Two amino acids joined together to form a dipeptide, water is removed to Form this molecule

2H

Amino acid

Two amino acids joined together to form a dipeptide, water is removed to Form this molecule

2H

Amino acid

Two amino acids joined together to form a dipeptide, water is removed to Form this molecule

2H

Amino acid

Two amino acids joined together to form a dipeptide, water is removed to Form this molecule

Protein

Primary structure dependent on the aminoAcid sequence coded by DNA

Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )

Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )

Protein

Primary structure dependent on the aminoAcid sequence coded by DNA

Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )

Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )

Protein

Primary structure dependent on the aminoAcid sequence coded by DNA

Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )

Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )

Protein

Primary structure dependent on the aminoAcid sequence coded by DNA

Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )

Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )

Protein

Primary structure dependent on the aminoAcid sequence coded by DNA

Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )

Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )

Polysaccharide – could be starch – from plants and digestible

Monosacharide – simple sugar – C6H12O6

Polysaccharide – many sugars bonded together – if it is not digestable byHumans than it is cellulose – ( nutritional fiber)

•

•Sucrose (table sugar)

Disacharide – C12H22O11

•

•Sucrose (table sugar)

Disacharide – C12H22O11

Vitamin Bc -2D structure

Vitamin

Water soluble

Vitamin Bc -2D structure

Vitamin

Water soluble

Vitamin Bc -2D structure

Vitamin

Water soluble

Vitamin E -2D structure - C26H44O2

Vitamin – fat solube - ADEK

Vitamin E -2D structure - C26H44O2

Vitamin – fat solube - ADEK

1. What type of molecule is it?

Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid, Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride

1. What type of molecule is it?

Vitamin

2. Is it water soluble? Why?

Yes it would be because of a high proportion of functional groups.

2. Is it water soluble?

Yes it would be because of a high proportion of functional groups.

3. What type of molecule is it?

Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid, Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride

3. What type of molecule is it?

Polyunsaturated fatty acid

4. What type of molecule is this and what type of molecules is it composed of?

This molecule is a tripeptide. It contains three amino acids

H

Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid,

Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride

4. What type of molecule is this and what type of molecules is it composed of?

This could be part of a protein.This molecule is a tripeptide. It contains three amino acids.

H

5. How did these molecules join?

This molecule is a tripeptide. It contains three amino acids

H

5. How did these molecules join?

They joined by dehydration synthesis. Two waterMolecules were removed to join three

amino acid molecules.

H

6. What type of intermolecular forces determine the three dimensional arrangements that sequence of amino acids obtain in these molecules?

This molecule is a tripeptide. It contains three amino acids

H

7. What type of intermolecular forces determine the three dimensional arrangements that the sequence of amino acids twist and fold into?

This molecule is a tripeptide. It contains three amino acids

H

The three dimensional structure of amino acids is dependent onHydrogen bonding, dipole-dipole interactions and London forces.Each of these above forces are dependent on one part of a amino acidmolecule having a positive charge being attracted to a negative part of another molecule in the polymer.

8a) What is primary protein structure and what codes for it?

Primary structure is the sequence of amino acids that is coded by DNA and is the

8a) What is primary protein structure and what codes for it?

Primary structure is the sequence of amino acids that is coded by DNA and is the

8b) Describe secondary protein structure and its causes

Secondary structure is caused by intermolecular forces of attraction between neighboring amino acids that create alpha helix and beta sheets.

8b) Describe secondary protein structure and its causes

Secondary structure is caused by intermolecular forces of attraction between neighboring amino acids that create alpha helix and beta sheets.

8c) Describe tertiary protein structure and its causes

Tertiary Structure is caused by intermolecular forces of attraction, ionic interactions, hydrophobic and hydrophillic interactions that create an over three dimension shape of the protein.

8c) Describe tertiary protein structure and its causes

Tertiary Structure is caused by intermolecular forces of attraction, ionic interactions, hydrophobic and hydrophilic interactions that create an over three dimension shape of the protein.

8d) Describe quaternary protein structure and its causes

Quanternary Structure is caused by intermolecular forces of attraction between separate protein subunits

8d) Describe quaternary protein structure and itscauses

Quaternary Structure is caused by intermolecular forces of attraction between separate protein subunits

8e)What happens to the three dimensional structure when these molecules are exposed to changes in pH or heat?

This molecule is a tripeptide. It contains three amino acids

They become what is called denatured. Their three dimensional shape changes and they lose there ability to perform their function. The increased vibration and Ability of acids and bases to change the polarity of the molecule disrupt the intermolecular forces of attraction

8e)What happens to the three dimensional structure when these molecules are exposed to changes in pH or heat?

This molecule is a tripeptide. It contains three amino acids

They become what is called denatured. Their three dimensional shape changes and they lose there ability to perform their function. The increased vibration and Ability of acids and bases to change the polarity of the molecule disrupt the intermolecular forces of attraction

8. How many kcal / g are associated with this nutrient?

This molecule is a tripeptide. It contains three amino acids

H

8. How many kcal / g are associated with this nutrient?

This molecule is a tripeptide. It contains three amino acids

H

4 kcal / g

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

9. What functions does this nutrient have in the human body?

This molecule is a tripeptide. It contains three amino acids

H

1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue

10. What type of nutrient is this molecule? Is it fat or water soluble? Why?

10. What type of nutrient is this molecule? Is it fat or water soluble? Why?

It is a fat soluble vitamin D. It has a low proportion of charged functional groups.

11. What functions do these types of molecules have in nutrition?

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

11. What functions do these types of molecules have in nutrition?

Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.

Small amounts of vitamins are essential for the regulation of all bodily processes

Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.

12. What type of unsaturated fatty acid is this molecule?

12. What type of unsaturated fatty acid is this molecule?

This is a cis-mononunsaturated fatty acid.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

This is a trans-mononunsaturated fatty acid.

It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure

If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all

cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown

When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

This is a trans-mononunsaturated fatty acid.

It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure

If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all

cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown

When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

This is a trans-mononunsaturated fatty acid.

It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure

If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all

cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown

When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

This is a trans-mononunsaturated fatty acid.

It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure

If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all

cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown

When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.

13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?

This is a trans-mononunsaturated fatty acid.

It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure

If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all

cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown

When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.