N.S. 100 Lecture 3c - PPT Biochemistry Part 3 Assignment Page
N.S. 100 Lecture 3 – Biochemistry is broken up into 3 parts – this is part 3c
As in lard
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As in some plant oils
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Omega 3
Fatty Acids
Healthiest of all
Fight blood clots
Reduce fat levels in the blood
Reduce fatty deposits in arteries
Found in:
Certain fatty fish (salmon, albacore, lake trout, sardines)
Lesser amounts in walnuts & soy based products
Butter
Margarine stick
Margarine soft
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http://biology.clc.uc.edu/graphics/bio104/cistrans.jpg
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Why are trans fats bad?
1. Raise LDL levels
2. Lower HDL levels
3. Raise fat levels in blood
4. Prevent blood vessels from opening up
Trans Fats are most unhealthy of all fats
Bubbling hydrogen 67
(hydrogenation) through unsaturated fats (good ones) changes the orientation of the hydrogens from “cis” to
“trans” and causes oils to turn solid
Trans Foods:
Foods that say “partially hydrogenated” or
“hydrogenated”.
Ingredients
Liquid Canola Oil, Water, Partially Hydrogenated
Soybean Oil , Plant Stanol Esters, Salt, Emulsifiers,
(Vegetable Mono- and Diglycerides, Soy Lecithin),
Hydrogentated Soybean Oil, Potassium Sorbate, Citric
Acid and Calcium Disodium EDTA to Preserve Freshness,
Artificial Flavor, DL-alpha-Tocopheryl Acetate, Vitamin A
Palmitate, Colored with Beta Carotene.
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Normal blood flow through artery
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http://www.ppsinc.org/images/cholplaque.jpg
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Food & Genetics are sources of cholesterol
Liver degrades
HDL Cholesterol
Excess LDL Cholesterol forms fat artery deposit cholesterol
Liver degrades some
LDL cholesterol
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Anabolic (growth) steroid (lipids) causes tissue to grow
Biologically Important Organic Molecules
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Hydrocarbons – Carbon (C), Hydrogen (H)
Carbohydrates – C, H, Oxygen (O)
Proteins – C, H, O, Nitrogen (N), Sulfur(S)
Lipids – C, H, O
Nucleic Acids – C, H, O, N, Phosphorous (P)
DNA from a lysed bacterial cell
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The DNA double helix
Two strands of nucleic acid (polymers)
Most famous photo in biology
DNA discovery in 1953 is a
Milestone in
Biology and
Medicine
Watson and Crick
Franklin
Pauling
Wilkins
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is the polymer
Nucleotide is the monomer
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Electron micrograph of
DNA 1,000,000 times
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Human cells have about 3 yards of DNA in each of the 2 trillion cells in a human body
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Year 2000 “The U.S. Human
Genome Project coordinated by the
DOE and NIH, is a multi-year effort to find all the genes on every chromosome in the human body and to determine their biochemical nature”
•
Craig Venter (head of Celera Genomics -left),
•
President Clinton
• Francis Collins (director, NIH National Human
Genome Research Institute).
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“Science hurts my head”
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REVIEW
Polymer
Polypeptide (Protein)
Polysaccharide (Starch)
Lipid, Fats
Nucleic Acid (DNA)
Monomer
Amino acids
Monosaccharide (glucose)
Fatty Acids and Glycerol
Nucleotide
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Protein substrate
Active site
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Enzymes are (special) proteins with active sites. Active site attracts substrate(s)
Active site
Substrate
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Enzyme
Enzyme is used over and over again
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Some enzymes catalyze 600,000 reactions per second in one active site
Humans make 35,000 chemical products
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Humans have 35,000 enzymes
Enzyme makes sure that A and B unite in correct way
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A
B
B
A
A
No product formed
A
B enzyme
C
A = substrate A and B can only go
B = substrate together one way to
C = product form product
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Enzymes - Two important functions:
1.
Lower the energy of activation for chemical reactions (less heat needed).
2.
Channel chemical reactions along certain specific pathways.
Enzymes lower the energy of activation of chemical reactions ……………… or they decrease the heat needed for a chemical reaction .
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Enzymes channel chemical reactions along certain specific pathways.
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Enzyme reaction rate
Temperature influences enzyme reaction rate
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Temperature
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Enzyme to make dark fur is destroyed by warmth of mother
Baby’s white fur blends with ice for protection
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Polymers) in food must be digested to monomers before they can be used
Proteins digested into monomers
(amino acids)
Digestive enzymes enzyme
Digestive tract
Carbohydrates digested into monomers
(monosaccharides)
Lipids digested into monomers (fatty acids and glycerol)
Bile emulsifies lipids
(polymers), like soap does to grease on a plate
Lipid polymers
Monomers of amino acids
Peptidase
Protein polymers
Lipase
Amylase
Monomers of
Glycerol and fatty acids
Monomers of monosaccharides or sugars
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Enzymes: amylase pepsin lipase
Large food polymer too big to be absorbed
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Intestinal wall lined with cells
Blood vessel
Dimers too big to be absorbed
Monomers are small enough to be absorbed
Do I need
Enzymes?
