Molecular bio project

Biochemistry: Organic Biochemistry: Organic Molecules ProjectMolecules Project

Petra Reyes-Perez

Ryan Armand

ContentsContents

Proteins, Carbohydrates, Lipids & how they are used by cell organelles

Fast food menus & food labels examined

Bibliography

ProteinsProteins

• Building blocks/Elements: Proteins are composed of the elements carbon (C), oxygen (O), hydrogen (H), and nitrogen (n).

• Make up: amino acids that form a polypeptide chain

http://www.sciencekids.co.nz/pictures/biology/3dproteinmodel.html

• Cell Functions: Protein synthesis involves the ribosomes, made up of RNA and protein, made in the nucleus or the DNA template.

• The human body uses proteins to do things such as make hemoglobin. When we consume proteins, our digestive acids break the proteins down into amino acids. Our body can make many amino acids, but it cannot make the nine essential amino acids. Therefore, we must get those from foods.

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ProteinsProteins

http://www.scripps.edu/chem/wong/PIX/ribosome.jpg

• Foods: Essential amino acids can be derived from eating high protein foods & complimentary combinations of foods, such as beans and rice. The strengths of one of the foods makes up for the weakness of the other food in the combination.

• Proteins provide 4 calories of energy per gram. Foods rich in protein include meats, beans, eggs, and soy products.

http://www.mcgill.ca/files/fitatmcgill/proteina.png

ProteinsProteins

CarbohydratesCarbohydrates• Building Blocks: composed

mostly of the elements carbon (C), hydrogen (H), and oxygen (O).

• Make up: They include the categories of mono-, di-, tri-, poly- and heterosaccharides. These are sugars from starches and fibers. Starches must be broken down, and are not water-soluble. They require digestive enzymes, amylases, to be dissolved.

From plants

From simple sugars, fruit, milk

• Cell function: On the inner membrane of the mitochondria (Cristae), sugars combine with oxygen to produce ATP for cellular respiration.

• Foods that contain glucose carbohydrates include simple sugars, milk, and fruit.

• Foods that contain complex carbohydrates (starches) come from plants --such as pasta, cereal, rice, corn, peas, potatoes

• Carbohydrates also provide 4 calories of energy per gram.

CarbohydratesCarbohydrates

LipidsLipids• Building blocks: mostly carbon

(C), hydrogen (H), and some oxygen (O). The small amount of oxygen makes them insoluble in water.

• Functions of waxes, fats, and oils– Provide energy– Provide cell insulation– Provide cushion around

bones and organs– Store non water soluble

vitamins A, D, E, & K• Functions of Phospholipids

– Enable plasma membrane to open/close

• Functions of Steroids– Important to many

physiological processes

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• Foods: Oils are natural sources of lipids. Monounsaturated fats & polyunsaturated fats are primarily healthy, while saturated fats are unhealthy.

• Most Saturated fats are solid at room temperature & become liquid when heated– like butter & shortening. Coconut

oil, palm oil and palm kernel oil also contain saturated fat.

• Healthier, unsaturated oils stay liquid at room temperature.– olive oil, flax oil, walnut oil and

canola oil.

LipidsLipids

• Foods: Animal products are natural sources of saturated fat and cholesterol. Dairy products include cheese, milk, yogurt and cottage cheese. Eggs contain cholesterol, a fat found in the yolk of the egg. Examples of meat which are high in fat include pork, beef and animal livers.

• Other foods that are rich in lipids include avocados, olives, and nuts.

LipidsLipids

Searching for Protein, Carbs & Fat grams in fast food menus

• Fast food nutrition charts examined for– Sonic– McDonald’s– Subway– Burger King– KFC– Long John Silver’s

• Surprise! – Breakfast foods highest in calories and fat.– Subway has high fat and high sodium items.

Food items examinedFood items examined

Charting it OutCharting it Out

1 serving

FOOD Protein daily % carbs daily % fat daily % calories

Ground sirloin 90/10 23g 11.50% 0g 0% 11g 17% 200

Spaghetti 7g 3.50% 41g 15% 1g 1% 210

Green Beans (canned) 1g 0.50% 4g 1% 0g 0% 20

Fast food item (4 pc. Mc Nuggets) 10g 20.00% 11g 4% 12g 18% 190

Beverage (Sm. Coke, 16oz) 0g 0.00% 40g 14% 0 0% 150

Hot Cheetos 1 oz. 2 g 1.00% 15g 6.00% 11g 17% 170

approximate target 200g 100% 275g 100% 66g 100% 2000

CONCLUSION:CONCLUSION: Use the food pyramid, read nutrition labels, and study biology to make good food choices.

http://cmweb.pvschools.net/~geversole/S026E4D2D.0/New-Food-Pyramid-Large.jpg

BibliographyBibliography“3D Protein Model.” Jpg. Science Kids © Web. 4 Jan. 2011. <

http://www.sciencekids.co.nz/pictures/biology/3dproteinmodel.html>

“50S Ribosomes.” Jpg. Web. 10 Dec. 2010 <http://www.scripps.edu/chem/wong/PIX/ribosome.jpg>

Carter, J. Stein. “Cells and Organelles.” General Biology 101. Web. 19 Dec. 2010. < http://biology.clc.uc.edu/courses/bio104/cells.htm>

“Comparison of the molecular structure of glucose, a simple carbohydrate, and a complex carbohydrate.” Png file. What We Eat Macronutrients. Web. 5 Jan. 2011. <http://www.mcgill.ca/fitatmcgill/nutrition/what/macro/>

“Eucaryotic Cell Interactive Animation .” Cells Alive. <http://www.cellsalive.com/cells/cell_model.htm>

Johnson, Andrea. “What are Sources of Fats and Lipids?” Lance Armstrong Foundation. Web. 2 Jan. 2011. <http://www.livestrong.com/article/323351-what-are-sources-of-fats-and-lipids/>

Bibliography, cont.Bibliography, cont.“Learning about proteins.” Kids Health. The Nemours Foundation. Web. 2 Jan. 2011.

<http://kidshealth.org/kid/stay_healthy/food/protein.html>

“Lipids.” Science Clarified. Web. 1 Jan. 2011. < http://www.scienceclarified.com/Io-Ma/Lipids.html>

“Mitochondrion.” Jpg. Web. 19 Dec. 2010. <http://micro.magnet.fsu.edu/cells/animals/images/cellnucleus.jpg>

“New Food Pyramid.” Jpg. Web. 5 Jan. 2011. < http://cmweb.pvschools.net/~geversole/S026E4D2D.0/New-Food-Pyramid-Large.jpg>

“The Cell Nucleus.” Jpg. Web. 19 Dec. 2010. <http://micro.magnet.fsu.edu/cells/animals/images/cellnucleus.jpg>

“Types of protein.” Png file. What We Eat macronutrients. Web. 5 Jan. 2011. <http://www.mcgill.ca/files/fitatmcgill/proteina.png>