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Food ChemistryUnit 11
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The study of the chemistry of living things.Organism:80% water20% mostly organic molecules (carbon based)
Earth’s Crust vs. Human
Biochemistry
Earth Human
Oxygen 46% Oxygen 65%
Silicon 28% Carbon 18.5%
Aluminum 8.0%
Hydrogen 9.5%
Iron 6% Nitrogen 3%
Magnesium 4% Calcium 1.5%
Calcium 2.4% Phosphorus 1%
Potassium 2.3%
Potassium .4%
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4 TypesProtein Carbohydrates
Lipids Nucleic Acids
Macromolecules
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A polymer formed from amino acids linked together by amide groups.
Amino Acids: 20 different amino acids make all proteins. Contain carbon, nitrogen, oxygen,
hydrogen, and sulfur.
Protein
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Condensation reaction creating a peptide bond.
A chain of amino acids is called a polypeptide chain.
Proteins can be made of one or more polypeptide chains.
Making Proteins
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About half of the proteins in your body function as catalysts in cell reactions.◦ Lactase(splits lactose into glucose and galactose)
Structural proteins provide strength and give your body its shape.◦ Collagen(ligaments, tendons, and cartilage)◦ Keratin(hair, fingernails ,hooves , and skin)
Other proteins function as transport substances.◦ Hemoglobin(makes up red blood cells/transport O)◦ Fibrin (blood clotting)
Role of Protein
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Have 3D structure because of polypeptide folding.
Geometric shape extremely important because it determines chemical interactions.◦ Antibodies: Protect body from invaders, antibodies
recognize foreign bodies by specific bonding.
Protein Shape
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3D shape is broken and protein unfolds. Causes include high temperatures, pH
extremes, agitation, and chemical treatments.
Eggs:◦ Whipping◦ Cooking
Hot springs:◦ Bacteria
Denaturation
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Enzymes (proteins acting as catalysts)
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A biomolecule that contains the elements carbon, hydrogen, and oxygen, in a ratio of 1:2:1.
Monosaccharides are smallest carbohydrates also known as simple sugars. Glucose Fructose Galactose
Carbohydrates
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Two monosaccharides linked together in a condensation reaction. Sucrose: table sugar Lactose: milk sugar Maltose: malt sugar
Disaccharides
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Large carbohydrates containing a long chain of monosaccharides. Starch:store energy in plants, slightly
branched Glycogen: found in muscle of animals,
highly branched Cellulose: structural molecule in plants,
linear, cannot be digested by humans
Polysaccharides
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Polysaccharides
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The large carbohydrates in pasta, bread, and fruit are broken down into glucose which is the main source of energy in our body.
Also play a structural role in some organisms.◦ Cellulose (strength and support in plants)◦ Chitin (forms exoskeleton of insects and
arthropods)
Role of Carbohydrates
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A biomolecule that contains a large proportion of C-H bonds and less oxygen than a carbohydrate.
Fatty acids are long carbon chains with a carboxylic acid at the end. (most 12 to 26 carbons)Ex: oleic acid (major component of olive oil)
Lipids
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Saturated fat: Only single bonds attaching each carbon.
Monounsaturated fat: Has one carbon/carbon double bond.
Polyunsaturated: Two or more double bonds
Saturated vs Unsaturated
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When an organism takes in more food than needed the excess energy is stored by atoms bonding into a lipid molecule.
Lipids also form membranes that surround
cells as barriers. Include cholesterol and phospholipids.
Role of Lipids
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A lipid what has a specific four-ring structure; all steroids are based off of the same basic four rings.
Steroids
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Cholesterol (Structural)Sex Hormones (testosterone, estrogen, etc.)Vitamin D:• Reduce chances of heart disease• Dramatically reduce chances of cancer• Extremely helpful against osteoporosis• Very good for the immune system• Helps fight depression• Reduces acne• Helps reduce chances of getting Alzheimers• May also help with weight loss• Help prevent pathological muscle weakness• Combat type II diabetes and the metabolic syndrome
Important Steroids
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Diets high in saturated fats have been linked to cardiovascular problem such as heart disease.High cholesterol levels are associated with the thickening and stiffening of blood vessels.
Lipids and Health
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A large polymer containing carbon, hydrogen, oxygen, nitrogen, and phosphorus.
Two types: DNA (deoxyribose nucleic acid) RNA (ribose nucleic acid)
Nucleic Acids
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Not essential to the human diet. The body can form them from proteins and
carbohydrates. Regulate the cells by controlling the
synthesis of new proteins.
Role of Nucleic Acids
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Organic molecules that are required in small amounts in the diet.
Two major classes: Water-soluble (Vitamin-B series, Vitamin C) Fat-soluble ( Vitamin A, D, E , and K)
Vitamins
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These vitamins are not stored in the body. They are eliminated in urine. Due to the elimination we need a continuous supply in our diet.
Deficiencies:◦ Vitamin C: Scurvy, bleeding gums◦ Vitamin B1: Mental confusion, impaired growth
Water-Soluble Vitamins
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These vitamins are stored for long periods of time and if consumed in large quantities can lead to toxicity.
Should not be taken as supplements in mega doses.
Overconsumption:◦ Vitamin A: nausea, loss of hair, liver enlargement◦ Vitamin D: mental retardation, movement of
calcium from bones to soft tissue◦ Vitamin E: Digestive tract disorder
Fat-Soluble Vitamins