Bio 9A: Monday, 10.19.10
Title: Intro to Nutrition & Food

Homework:


Read pgs. 44-45. Answer the questions on the back of Assignment
sheet in your notebooks!
Silent Do Now: (in NB w/ title & date)

Create 3 lists:
Carbohydrates
Fats/Lipids
Proteins
Now identify which category each of the following foods belongs in:
Butter
Egg
Pasta
Rice
Chicken
Oil
Fruit
 Next, think of at least one more food item to go in each list.


Today’s Objectives:


Identify examples of foods that contain carbohydrates, lipids, and proteins.
Given an example of a food, identify the sources of carbohydrates, lipids, and
proteins.
CARBOHYDRATES
(simple = sugars)
(complex =
starch or fiber)
Fruit (simple carb +
fiber)
Rice (complex –
starch)
Pasta (starch)
Bread (starch)
Flour (starch)
Crackers
Cereal
Cookies
Vegetables (fiber +
starch)
FATS/LIPIDS
Butter
Oil
Animal Skin/Fat
(lard)
PR
OTEINS
Chicken
Fish
Eggs
Beef
Beans
Seeds
Nuts
Soy
Dairy ( milk, cheese,
yogurt)
Agenda
What’s in the hamburger? – paired activity
• Overview of Mega-Unit
• Design a meal posters – Day 1
•
What’s in this hamburger?

In PAIRS, determine:




What are the sources of
carbohydrates?
What are the sources of lipids (fats)?
What are the sources of proteins?
List any ingredients for which you’re
not sure which category (carbs, lipids,
proteins) they go into.
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Identifying the Carbon Compounds in this Hamburger
Lettuce and
Tomato =
Carbohydrate
(Fiber)
Ketchup = Mostly
Carbohydrate (simple
sugar from Corn Syrup)
Cheese = Mostly
Proteins and
Lipids
Hamburger Meat =
Lipids and Proteins
Bun = Carbohydrate
(Complex Carb from Starch)
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
The next Month (or so) at a Glance:
Biochemistry, The Power of Enzymes, and Digestion
We will be answering these questions:




What’s in this Hamburger?
How do we get the stuff that’s in it, out?
What happens to this stuff as we get it out?
Why do we need this stuff?
By the end of this unit, you should be able to…
 Explain why we need carbohydrates, lipids, and proteins
 Explain how we extract these nutrients from food
 Explain how an enzyme’s structure fits its function
 Explain how structures in the digestive system fit their function
 Explain why enzymes are essential to digestion
 Exhibit basic lab safety skills in the McMush & Enzyme Labs
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Design A Meal
Which foods have which carbon compounds?

Part I: In your notebook…
 In the food/meal that you thought of for homework…
 What are the sources of carbohydrates?
 What are the sources of lipids (fats)?
 What are the sources of proteins?
 List any ingredients for which you’re not sure which
category (carbs, lipids, proteins) they go in
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Bio 9A: Wednesday, 10.20.10
Title: Intro to Carbon Compounds

Homework:


Read pages 45-47 (Carbs and Lipids) and answer Q’s on back of
assignment sheet (in your notebook).
Do Now:
 On

the next slide… slightly extended Do Now
Today’s Objectives:

Identify the 6 key elements found in living things

Explain how monomers and polymers relate to each other
Carbon Compounds:
The Molecules of Living Things
Answer in your notebook w/ a title:

Why do you think these are called CARBON compounds? Write
some reasons in your notebook.
Today’s Agenda:
Thinking about the scale of atoms
• Introduction to Carbon Compounds
• Design A Meal – Poster Project
•
Let’s get a sense of scale:
How Do Molecules & Atoms Relate to Cells?
Zoom In
Zoom in…
A Single Organelle
(chloroplast) in the Cell
PLANT CELLS
Atoms come together to
make up molecules
Zoom in a lot more…
A Single Molecule inside the
Organelle (chlorophyll)
What elements do you see in the
atoms that make up this molecule?
Six Common Elements in Living Things:






Carbon (C)
Hydrogen (H)
Nitrogen (N)
Oxygen (O)
Phosphorus (P)
Sulfur (S)
Objectives for Class:
 Identify the 6 key elements found in living things
 Explain how monomers and polymers relate to each other
 Identify examples of foods that contain carbohydrates
 Identify two key functions of carbohydrates in food
CHNOPS
Carbon: The “Swiss Army Knife” Element of Life
More versatile than any other element!
 Can bond with itself and many other elements
 Forms millions of large molecules
Monomer
– a single, building-block molecule based on carbon
Polymer (a.k.a. Macromolecule)
– “Many monomers” a long chain of monomers bonded
together to form one huge molecule
Objectives for Class:
 Identify the 6 key elements found in living things
 Explain how monomers and polymers relate to each other
 Identify examples of foods that contain carbohydrates
 Identify two key functions of carbohydrates in food
Design A Meal
Which foods have which carbon compounds?

Part I: In your notebook…
 In the food/meal that you thought of for homework…
 What are the sources of carbohydrates?
 What are the sources of lipids (fats)?
 What are the sources of proteins?
 List any ingredients for which you’re not sure which
category (carbs, lipids, proteins) they go in
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Design A Meal


Part II:
 Compare your meal with the person sitting next to you. Do you
have the sources of carbs, lipids, and proteins correct?
Part III:
 Draw a picture of your meal on a larger piece of paper

Label the Carbon Compounds on the picture
You will use this poster all week as we learn about each carbon compound in more depth.
At the end of the week you’ll turn it in for a project grade, so do a nice job!
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Bio 9A: Thursday, 10.21.10
Title: Carbon Compounds in Food

Homework:
Read pages 47-48 (Nucleic Acids and Proteins)
 Answer the questions on the back of the assignment sheet (in your
notebook)


Silent Do Now: (in notebook w/ title and date)
 In
your own words, what are monomers and polymers?
How do they relate to each other?
 Write down an analogy (we discussed a few yesterday)
for monomers and polymers:
A monomer is to a polymer as _____________ is to
____________________ because…
Bio 9A: Thursday, 10.21.10
Title: Carbon Compounds in Food

Homework:
Read pages 47-48 (Nucleic Acids and Proteins)
 Answer the questions on the back of the assignment sheet (in your
notebook)


Today’s Objectives:
Identify two key functions of carbohydrates
 Describe the monomers and polymers of carbohydrates
 Identify carbohydrates in food


Today’s Agenda:
Notes on carbs and lipids
 Design-A-Meal Posters: Rubric, then add info on carbs and lipids

4 Types of Carbon-Based Compounds:




Carbohydrates
Lipids
Proteins
Nucleic Acids
All contain C, H, O and sometimes N, P, S.
Each type is made of monomers that connect to form polymers.
IMPORTANT NOTE:
Each type is separate – not made of each other! Lipids are not made
of carbs!
Objectives for Class:
 Identify the 6 key elements found in living things
 Explain how monomers and polymers relate to each other
 Identify examples of foods that contain carbohydrates
 Identify two key functions of carbohydrates in food
Carbohydrates contain C-H2O
Simple sugars
 Monosaccharide = one sugar
Ex: glucose, fructose
Disaccharide = double sugar
Ex: sucrose, lactose, maltose
 Used as an immediate energy source
(for cell respiration to make ATP)
Foods: sugar, fruit, candy, juice, soda

Objectives for Class:
 Identify the 6 key elements found in living things
 Explain how monomers and polymers relate to each other
 Identify examples of foods that contain carbohydrates
 Identify two key functions of carbohydrates in food
Objectives for Class:
 Identify the 6 key elements found in living things
 Explain how monomers and polymers relate to each other
 Identify examples of foods that contain carbohydrates
 Identify two key functions of carbohydrates in food
Carbohydrates (cont)
Complex sugars
 Polysaccharide = many sugars
 Starch
– used for long-term energy storage
Foods: grains, root vegetables (bread, pasta, cereal,
rice, corn, potatoes)
 Fiber – can’t give energy but helps our digestive
systems

Found in plant cell walls
Foods: fruits, vegetables, whole grains (lettuce, celery,
whole wheat)
Today’s Agenda
Notes on Carbohydrates
• Design-A-Meal Posters
•
•
•
Project Rubric
Add Carb Info to Posters
Design A Meal - Carbohydrates

Part III:
 Draw a picture of your meal on a larger piece of
paper
 Label the Carbon Compounds on the picture
 Under the Carbohydrate Labels:
 Identify each carb as sugar, starch, and/or fiber
 Identify the monomers of carbohydrates
 For starch & fiber: Identify how the monomers form
a polymer
 Identify how each carb helps our bodies
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Bio 9A: Friday, 10.22.10
Title: Lipids & Proteins

Homework:



Finish your Design-A-Meal poster… OR none if you finish in class today!
Silent Do Now: (in notebook w/ title and date)
Write what you know about carbohydrates!
 What are the monomers and polymers of carbohydrates?
 What kinds of carbs did you eat in the past 24 hours?
 What do those carbs do for your body?
 What does fiber (aka cellulose) do for plant cells?
Today’s Objectives:



Describe the characteristics and uses of lipids
Describe the monomers and polymers of proteins
Describe how proteins are used in the body
Lipids contain mostly C and H

Examples:


Characteristics:



Fats, oils, cholesterol, waxes
Made of fatty acids and glycerol
Do not dissolve in water (repel
water)
Uses in the Body:



Long-term ENERGY storage
Cell membranes
Waterproofing
Foods: Oils (from nuts, seeds, fish,
cheese, meat), butter, lard.
Objectives for Class:
 Identify examples of foods that contain lipids
 Identify two key functions of lipids
 Describe the monomers and polymers of lipids
Mad carbons = Mad Energy
(aka – mad calories)
Proteins contain C, H, O, N and some S
Have thousands of different uses!
Proteins can be…
 Enzymes (control chemical reactions)
 Hormones (ex: insulin)
 Transporters
in cell membranes
 in blood cells (hemoglobin)



Body structures (hair, muscle, skin, bone)
Immune system (fight diseases)
Objectives for Class:
 Identify examples of foods that contain proteins
 Identify two key functions of proteins
 Describe the monomers and polymers of proteins
How can there be so many Different
Proteins?
Proteins are made of:
 Amino acids (monomers)
 There are 20 different
amino acids (different R’s)
 Thousands of A.A.’s connect
in any possible order to
form long chains 
this makes thousands of
different possible proteins
Objectives for Class:
 Identify examples of foods that contain proteins
 Identify two key functions of proteins
 Describe the monomers and polymers of proteins
What Foods Contain Proteins?

Most animal products such as




Meat & fish
Eggs
Milk, yogurt, cheese
Beans and nuts (especially when
eaten in combination with complex carbs)
Objectives for Class:
 Identify examples of foods that contain proteins
 Identify two key functions of proteins
 Describe the monomers and polymers of proteins
Today’s Agenda:
Notes: Structures & Functions of Proteins & Lipids
• Design-A-Meal Poster Work Time
• Food Poster Gallery Walk and Feedback Session
•
Design A Meal Posters
Your Tasks:
(1) Finish drawing your meal
(2) Label the carbs, lipids, proteins
(3) Follow the rubric to add info on carbs, lipids, proteins
(4) Make your poster neat, organized, colorful, and full of accurate
information!
Your Responsibilities:

Talk quietly with people at your own table only (No talking across
the room!)

You may get up to get markers, etc… IF things don’t descend into
chaos!
Objectives for Class:
1. Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Food Poster Gallery Walk
1.
2.
3.
4.
5.
6.
Post the food posters around the room
Everyone begin at a different poster
Use your post-it notes to write 1-piece of
constructive feedback regarding the poster and
stick it to the poster
Rotate CLOCKWISE to the next poster
Repeat step 3
Rotate CLOCKWISE to the next poster
Objectives for Class:
1. Identify one key function of each macronutrient in food (carbohydrate, lipid, and protein)
2. Identify examples of foods that contain carbohydrates, lipids, and proteins.
Bio 9A: Monday, 10.25.10
Title: Carbon Compounds Review

Homework:



Take out your poster and place it on your desk
For tonight – no HW!
Silent Do Now: (in notebook w/ title and date)
Write a paragraph about what you like about biology so far this
year! Possible things to include:



What is one thing you’ve learned this year that you didn’t know before?
Which topic have you most enjoyed learning about? Why?
Which assignments or in-class activities have you enjoyed most?
If you run out of things to say… write at least 1 way in which biology
class could be made even better. 
 Today’s Objectives: SWBAT

Compare and contrast the structures and functions of carbohydrates, lipids, and proteins.
Classwork:
Carbon Compounds Review Packet

Work quietly on your own or with your desk partner
(you may not switch seats for this work)
 Pairs
working quietly for the entire period receive 2 bonus
points for this assignment


Use your notes to complete the table on the front page of the
packet



Pairs needing more than one reminder to be quiet will be separated and
work silently, alone!
Also refer to the reference chart at the back of the packet
Then answer the questions on the remaining pages
Turn in biology notebooks at the end of class.
Objectives for Class:
1. Compare and contrast the structures, functions, and sources of carbohydrates, lipids, and proteins.
Bio 9A: Tuesday, 10.26.10
Title: Data Tables for Lab Experiments

Homework:


Silent Do Now: (in notebook w/ title and date)
Take a minute to think about past lab experiments you have done in
which you have used a table to collect and organize your data.



Finish the Carbon Compounds Review Packet (unless you finish in class!)
What does a good data table look like? Draw a picture and write down
some characteristics of an outstanding table for collecting data.
What information will you need to know about this week’s McMush Lab in
order to create a good data table for this experiment?
Today’s Objectives: SWBAT

Use prior knowledge to create data tables for sample experiments.

Apply knowledge of carbohydrates, lipids, and proteins to answer vocabulary questions
and multiple-choice questions.
Independent Classwork:
Creating Data Tables


Complete the Making Data Tables worksheet. This is
a pre-test to see how well you can do this without help
or instruction, so you must do this silently and on your
own.
When finished:
 Work
silently on the CC Review Packet from yesterday
 Read the Current News Article (answer the questions for
extra credit)
 When everyone’s finished:
 We
will watch a video clip from SuperSize Me!
 Sit at the back tables to finish the CC Review Packet
Bio 9A: Wednesday, 10.27.09
Title: The McMush Lab

Homework:

One paragraph in notebook:




Do Now:

Reviewing Concepts:





What’s the purpose of the McMush Lab?
What will we do in Part I? Why?
What will we do in Part II? Why?
What are the monomers of
What are the monomers of
What are the monomers of
What are the monomers of
carbohydrates?
proteins?
lipids?
nucleic acids?
Today’s Objectives:


Prepare for lab by reviewing safety guidelines and lab procedures
Predict which carbon compounds are in a Happy Meal with justification
McPre-Lab


Sit with your lab partner (on next slide)
Individually:
 Actively Read the Introduction and Procedure sections of the
lab (underline key points, annotate in the margins, etc.)




Note: the Procedure has 3 sections
This should take about 15 min.
With your partner:
 Answer the pre-lab questions (20 min)
 These can not be answered by pulling direct sentences from the
lab… they require some thinking.
Whole class:
 Reviewing Part I and Part II (10 min)
Bio 9A: Thursday, 10.28.10
Title: McMush Lab Part I


Homework:
Complete the Hypothesis table on page 6 of the lab packet
Silent Do Now – in NB w/ title & date




What do you think a chemical indicator is, based on the lab
reading? How will we use chemical indicators in this lab?
Why are we testing water along with the other substances in Part I
of the lab?
What are some important safety guidelines we must follow in this
lab?
Today’s Objectives:


Follow lab safety guidelines and lab procedures
Use chemical indicators to test for glucose, starch, protein, and lipids

What are chemical Indicators?




3 Chemical Indicators in this Lab:





Chemicals that indicate the presence of a certain substance by changing
color when they are in contact with that substance.
A CHANGE in color = Positive Result (the substance is there)
NO change in color = Negative Result (the substance is NOT there)
Benedicts Solution: Changes color when it comes in contact with a
Monosaccharide like Glucose
Iodine: Changes color when it comes in contact with a Polysaccharide like
Starch
Buiret Solution: Changes color when it comes in contact with a Protein
In Part I, we test KNOWN substances (glucose, starch, oil, gelatin)
Negative Control = Water


The variable that is the same for all test trials. It is guaranteed to give a
Negative Result
Why use water?
Lab Safety Rules for McMush
DO’s








Wear apron and goggles for the
entire lab.
Use pipettes for their labeled
substances only to put drops on the
12-well plate
Close and tighten the caps of all
chemical indicators.
Ask your table-mates to pass you
things when you need them.
Be extremely careful w/ the hot
plates – they are hot!
Work quietly and productively w/
your assigned partner
Clean up by washing materials at
the sink by your lab table
Put notebooks away, put bags
under your chairs. Take only the
lab packet and a pen/pencil back
to your lab station.
DON’Ts









Don’t take goggles off or wear
them anywhere but over your eyes.
Don’t mix up the pipettes
Don’t squirt anything anywhere
other as instructed in the lab
procedure
Don’t spill stuff!
Don’t reach across the table to
grab stuff.
Don’t touch the hot plate to find
out!
Don’t move to other tables or talk
across the room
Don’t wander around the room!
Don’t take your notebook or
anything other than the lab packet
and a pen/pencil to your lab
table.
McSeating Chart
Lorena
Devin
Martin
Jesse
Martely
Joelle
Lila
Naidaliz Cassandra
Amrita Alerte
Javier
Emiliano
Olivia
Bryan
Daysia
Hajar
Kenny
Joshua
Nathy
Beverly
Erick
Imani
Lennin
Yamile
Victor
Bio 9B: Thursday, 10.22.09
Title: The McMush Lab


Double Block
Homework:
McMush Lab Informal Lab Report – See back of packet.
Due Tuesday, 10.27.09
Do Now:




Get Goggles and Apron On!
Take out the McMush Lab packet and a pen/pencil
Clear your table of everything else
Today’s Objectives:
Follow lab safety guidelines and lab procedures
 Predict which carbon compounds are in a Happy Meal
 Use chemical indicators to test the compounds in a Happy Meal


What are chemical Indicators?




3 Chemical Indicators in this Lab:






Benedicts Solution: Changes color when it comes in contact with a Monosaccharide like Glucose
Iodine: Changes color when it comes in contact with a Polysaccharide like Starch
Buiret Solution: Changes color when it comes in contact with a Protein
Negative Control = Water



Chemicals that indicate the presence of a certain substance by changing color when they are in
contact with that substance.
A change in color = Positive Result (the substance is there)
NO change in color = Negative Result (the substance is NOT there)
The variable that is the same for all test trials. It is guaranteed to give a Negative Result
Why use water?
Why must we do Part I BEFORE Part II? What does Part I tell us so that we can do Part
II?
Note: in Part II you are completing the SAME procedures for Part I, BUT you are using
McMush instead of the pure solutions… so for every test, you will test the McMush and
the Water
Procedural Notes:
 Each team member should be the leader for 2 of the 4 tests
 When using the Hot Plate and Boiling the water - NO Messing Around

Using the well plate for the protein and starch tests
 Use
2 wells for the Protein Test
 (one
 Use
for the pure protein, the other for Water)
2 wells for the Protein Test
 (one
for the Starch, the other for Water)
Protein Solution + Biuret Indicator
Water in Protein Test + Biuret Indicator
Starch Solution + Iodine Indicator
Water in Protein Test + Iodine Indicator
Bio 9A: Friday, 10.28.10
Title: McMush Lab – Part II

Homework: McMush Conclusions – Informal Lab Report



Write paragraphs for #1, 2, and 4 – type if possible
Bring to class on email or flash drive – Monday we will have
laptops to finish typing the lab report (due Tuesday)
Silent Do Now: in NB w/ title & date

In Part II you will test McMush for protein, starch, glucose, and
lipids. Create a data table in your notebook to record the
results from this part of the lab.
Today’s Objectives:

Follow lab safety and procedure rules to conduct a lab experiment.

Use chemical indicators to identify the carbon compounds in a Happy Meal.

Identify and describe the important background info necessary for understanding an
experiment
McSeating Chart
Lorena
Devin
Joelle
Lila
Naidaliz Cassandra
Martely
Jesse
Alerte
Javier
Martin
Olivia
Bryan
Amrita
Hajar
Kenny
Emiliano
Daysia
Joshua
Nathy
Beverly
Erick
Imani
Lennin
Yamile
Victor
As you finish Part II…

Clean Up
 Follow


Clean-Up Procedure on page 6
Rinse and sanitize your hands
In your noteobook:
 Brainstorm
the key concepts & background info necessary
for understanding this lab

Get a laptop and begin typing the conclusions
(paragraphs 1, 2, and 4 are due Monday)
 If
it helps you, brainstorm/outline each paragraph in your
notebook before you begin typing
Bio 9A: Monday, 11.1.10
Title: McMush Lab - Conclusions

Homework:
McMush Lab Informal Lab Report – Due Tomorrow




Silent Do Now: (in NB w/ title and date)
What is the status of your McMush Lab report? How much
have you finished? What do you have left to complete?
Today, would you prefer to…





Typed, printed, stapled, ready to hand in!
Work on your own to finish typing
Work with a partner to proofread and revise
Help other people who are stuck
When finished wait silently for instructions
Today’s Objectives:

Explain the background info, purpose, methods, results, and conclusions
for a lab experiment
McMush Lab –
Typing Your Informal Lab Report

Tasks for today:
 Work
quietly on your own to finish typing your lab
report
When you are finished typing the entire lab report, you
should:
 Work quietly with a partner to proofread each other’s
work
 Quietly help people who are stuck
 Work quietly on your own work for another class