Biological Molecules PDF

Question: In a balanced diet, what are the seven food substances you must eat to stay healthy? Carbohydrates Minerals Lipids (fats) Fiber Proteins Water Vitamins Agenda (Biomolecules) 2.7 Identify the chemical elements present in carbohydrates, proteins and lipids (fat...

Question: In a balanced diet, what are the seven food substances you must eat to stay healthy? Carbohydrates Minerals Lipids (fats) Fiber Proteins Water Vitamins Agenda (Biomolecules) 2.7 Identify the chemical elements present in carbohydrates, proteins and lipids (fats and oils) 2.8 Describe the structure of carbohydrates, proteins and lipids as large molecules made up from smaller basic units: * Starch and glycogen from simple sugars, * Protein from amino acids * Lipid from fatty acids and glycerol Chapter 4: Food and Digestion Pages 52-60  What is Diet? The food we eat is called our diet. When we properly balance the food substances we put into our bodies, then we can say we have a balanced diet. There are 7 nutrients in our diets. 3 of the nutrients are called macronutrients? As we already discussed, there are 7 nutrients: 1. Carbohydrates 5. Minerals 2. Lipids 6. Fiber 3. Proteins 7. Water 4. Vitamins Which 3 are the macronutrients? Carbohydrates, Lipids & Proteins  Carbohydrates Carbs only make up 1% of human body mass. Carbs are the main source of “fuel” for the body by supplying the cells with energy. This is done by oxidizing glucose (known as cellular respiration). Carbohydrates are divided into 2 main categories.  Simple carbohydrates  Complex carbohydrates Simple Carbohydrates are broken down quickly by the body to be used as energy. Simple carbohydrates are basically what you call “sugars”. Simple carbohydrates are put into two categories: Monosaccharides: glucose, fructose, galactose Disaccharides: sucrose, lactose, maltose *Monosaccharides = one molecule of sugar. *Disaccharides = two molecules of sugar. All carbohydrates are made of 3 elements: C, H, O Monomer = one molecule Disaccharides Monosaccharides Disaccharides are a combination of the monosaccharides Disaccharides POLYMERS: A polymer is a large molecule made up of many smaller, repeating units called monomers. In this lesson, we will be looking into natural polymers, for example starch and glycogen. Complex carbohydrates are made up of sugar molecules that are strung together in long, complex chains. A polymer. Most of the carbs we get in our diet come in the form of starch. Starch is a large, insoluble molecule, stored in plants. Foods such a rice, potatoes, and wheat contain high levels of starch. Starch is also a polymer of glucose. (large chains of glucose linked together) The stored form of sugar in animals is called glycogen. It is found in the liver and muscles where it can be easily converted into glucose and burned with oxygen to produce energy (glycolysis).  Starch is made in plants (photosynthesis).  Animals eat plants.  Starch is first broken down into maltose and then glucose.  Glucose is used for energy.  Excess glucose is stored in animals as glycogen. Cellulose is another polymer of carbohydrates that makes up plant cell walls. It is also known as Dietary Fiber. Humans cannot digest cellulose because we lack the enzymes to break it down. Fiber is very important in our gut because it helps push the digestible food along through the intestines.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=kIIS59cjzjI Carbohydrates - Organic Chemistry - FuseSchool  Lipids Lipids (fats) make up about 10% of our body's mass. They contain the same 3 elements as carbohydrates: Carbon, Oxygen, Hydrogen These elements are only in different proportions. C51H98O6 (example) Lipids have the following functions: They form an essential part of the structure of all cells. Under the skin, lipids act as insulation preventing the loss of heat. Lipids are long-term storage of energy. They surround vital organs to protect from mechanical damage (injury). Lipids can be solid or liquid at room temperature. Lipids from animals are usually solid at room temperature. Lipids from plants are usually liquid at room temperature. The “building blocks” of lipids include: Glycerol and Fatty Acids A molecule of glycerol is joined to 3 fatty acids to produce a lipid. Saturated fats are most common in animal fats. There are no double bonds in its chemical structure. Unsaturated fats are more common in plant oils. There are double bonds in its chemical structure.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=Ir5h5BmBn8M Saturated vs. Unsaturated Fats - Bite Sci-zed  Proteins Proteins make up about 18% of the body's mass. Only water makes up a greater percentage of body mass. (55-60%) All cells contain protein which is needed for growth and repair of tissues. What foods contain proteins? From animals: meat, cheese, fish, and eggs From plants: beans, peas, and nuts Proteins are also polymers. What name do we give to protein monomers? amino acids. How many are there? There are 21 amino acids. 9 essential, 12 non-essential What is the difference between essential and non-essential? What is a limiting amino acid? What is difference between essential and non-essential amino acids? ❖ Non-essential amino acids can be made by the body. ❖ Essential amino acids cannot be made by the body so you must get them from your diet (food). The term "limiting amino acid" is used to describe the essential amino acid present in the lowest quantity. The amino acid in lowest supply will hinder (prevent) the synthesis of proteins. All of the amino acids that make up proteins contain 4 elements: carbon, hydrogen, oxygen, and nitrogen Amino acids are linked together in long chains. The shape of the protein is important. Since there are 21 amino acids, they can be arranged in any order therefore creating an enormous number of different proteins. Every cell in the human body contains protein. You need protein in your diet to help your body repair cells and make new ones. Protein is also important for growth and development.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=2mA3zDK88bY&t=20s Proteins | Organic Chemistry | FuseSchool  Minerals Our bodies contain more than the 4-5 elements discussed in carbs, fats, and proteins. Our bodies depend on minerals for many important functions: Without iron, our blood cannot carry oxygen. Without calcium, we would not have bones.  Minerals Sources of Calcium:  Vitamins Vitamins are any of a group of organic compounds that are essential for normal growth and nutrition and are required in small quantities in the diet because they cannot be synthesized by the body. Vitamins allow your body to grow and develop. They also play important roles in bodily functions such as metabolism, immunity and digestion. There are 9 water soluble vitamins and 4 fat soluble vitamins. Water soluble vitamins dissolve in water and must be taken with water so our bodies can absorb them. Fat soluble vitamins cannot be dissolved in water, therefore they must be taken with foods that contain fat so they can be absorbed. VITAMINS TO KNOW A, C and D. A – Is needed to maintain a healthy eye. Deficiency might cause night blindness. C – Is needed to maintain healthy tissues. Deficiency might cause scurvy. D – Is needed for the body to absorb calcium and maintain healthy bones. Deficiency might lead to rickets. Sources of Vitamin A: Sources of Vitamin A: Sources of Vitamin A: Sources of Vitamin C: Sources of Vitamin D:  Homework!!! Read pages 52 to 60 Answer questions 1-2 on page 67 Human Nutrition Agenda (Nutrition) 2.24 Be able to explain what a balanced diet is including proper proportions of the following: Carbohydrates, Proteins, Lipids, Vitamins, Minerals, Water, and Fiber 2.25 Identify the sources and describe the functions of carbohydrate, protein, lipid (fats and oils), vitamins A, C and D, the mineral ions calcium and iron, water and dietary fibre as components of the diet 2.26 Understand that energy requirements are different based on age, activity levels, and certain health conditions. Chapter 4: Food and Digestion Pages 52-60 Nutrition: The process of providing or obtaining the food necessary for health and growth. Malnutrition: The lack of proper nutrition, caused by:  Not having enough to eat  Not eating enough of the right things  Not being able to use the food that one does eat. Deficiency: A nutritional deficiency occurs when the body doesn't absorb or get from food the necessary amount of a nutrient.  Deficiencies can lead to a variety of health problems.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=kWyFZWmYGZ8 Why Do We NEED Food?  Why do we eat food? Just as a power station requires gas or coal to power its turbines and generate energy, so we need fuel – in the form of food – to power our continued existence. The foods we eat provide us with a range of nutrients. What are the 7 required nutrients for humans? vitamins, minerals, water, fat, carbohydrates, fiber, and protein. An adequate, healthy diet must satisfy human needs for energy and all essential nutrients. Energy requirement is the amount of food energy needed to balance energy expenditure in order to maintain body size, body composition and a level of necessary and desirable physical activity consistent with long-term good health  Energy From Food Some foods contain more energy than others. Energy in food is measured in kilojoules (kJ). A fully oxidized gram of carbohydrates yields 17 kJ. A fully oxidized gram of fat yields 39 kJ. A gram of protein yields about 18 kJ.  “Balanced Diet”? What is the definition of “diet”?. Diet is simply just the foods we eat. There are good diets and bad diets. What is a “balanced diet”?. A diet that provides all of the substances (nutrients) in the right amounts. A balanced diet is one that contains all of the essential elements that the human body needs. Carbohydrates, lipids, vitamins, minerals, proteins, and fiber are all essential components in a well-balanced diet. A nutritious, well-balanced diet lowers the risk of disease and enhances general health.  The 50:30:20 model is often used as a reference for recommendations of macronutrients regarding dietary allowances for a balanced diet. To understand daily allowances, you first must understand that all humans are different based on many different factors including age, gender, activity levels, genetics, diseases, etc. A recommended diet for and 80 year old woman is very different than an diet recommended for a 23 year old male athlete. Why? (take a moment to think)  Where do we get our carbs from? High-Sugar Foods: Soda, flavored coffee & tea, energy drinks, candy, cakes, pies, energy bars High-Starch Foods: Potatoes, corn, popcorn, bread, pasta, cereal, pretzels, bagels, crackers, donuts, cakes, cookies, pastries, rice, oats, beans, peas  Where do we get our fats from? Animal fat: beef, pork, fish, milk, poultry skin, etc. Plant fat: olive oil, nuts, seeds, fruit (avocado), etc.  Where do we get our proteins from? Beef, eggs, chicken, pork, seafood, lamb, beans, nuts, dairy products (certain cheeses, yogurt, cottage cheese), tofu  Where does fiber come from? Whole-grain oats, leafy green vegetables, black beans, lentils, raspberries, apples, sweet potatoes, oranges.  Reading Food Labels It could be misleading if you don’t know what you are doing when reading food labels. Usually, all the information refers to 1 serving Check how many servings per container are there. How many servings are there in this container? 2 How many calories does this container has? 400 Which vitamin is missing here? A, C or D? D How much of your Daily Value does this product have of sodium in a single serving? (650/2400)x 100 = 27% Macronutrients An average healthy diet should fall within the following recommendations: Carbs: 45% to 65% of your daily calorie intake Fats: 20% to 35% of your daily calorie intake Proteins: 15% to 20% of your daily calorie intake  Minerals Iron deficiency anemia is a common type of anemia — a condition in which blood lacks adequate healthy red blood cells. Red blood cells carry oxygen to the body's tissues. As the name implies, iron deficiency anemia is due to insufficient iron. Calcium is a mineral most often associated with healthy bones and teeth, although it also plays an important role in blood clotting, helping muscles to contract, and regulating normal heart rhythms and nerve functions.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=i3GfrZR2DUE Minerals - What Are Minerals - What Do Minerals Do Which vitamins can be harmful? Why? The fat-soluble vitamins: A, D, E, K Fat-soluble vitamins are dissolved in fats. They are absorbed by fat globules that travel through the small intestines and distributed through the body in the bloodstream. Because fat-soluble vitamins are not readily excreted, they can accumulate to toxic levels if taken in excess. Many vitamins can be taken in high doses (water-soluble vitamins) because your body will take what it needs and you will excrete (urinate) the excess out. Fat-soluble vitamins cannot be taken in high doses. Since they are fat soluble, they are absorbed through the cell membranes (phospholipid bilayer). These vitamins can accumulate in high concentrations and destroy the cell causing serious health problems.  Vitamins Vitamins that you should know: A – fish, organ meats (such as liver), dairy, and eggs. FAT SOLUBLE D – fatty fish, beef liver, egg yolks, and cheese and mushrooms. C – citrus fruits, broccoli, strawberries, cantaloupe, baked potatoes, and tomatoes.  Vitamin A A lack of vitamin A can lead to nightblindness. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. Vitamin A also helps your heart, lungs, and other organs work properly. Carotenoids are pigments that give yellow, orange, and red fruits and vegetables their color.  Vitamin D Osteomalacia (in adults) is softening of bone due to a lack of calcium. It is called Rickets in children. This disease is caused by a lack of vitamin D which helps the bone absorb calcium to make it hard.  Vitamin C Scurvy is a disease caused by a lack of Vitamin C. Vitamin C helps to maintain tissue structure by causing the cells to “stick” together. It was discovered that the organic molecule responsible for this was found in fresh fruits and vegetables.  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=ISZLTJH5lYg How do vitamins work?  Homework!!! Read pages 52 to 60 Answer questions 1-2 on page 67  Plants Anatomy & Physiology Agenda (Plant A&P I) 2.18 Understand the process of photosynthesis and its importance in the conversion of light energy to chemical energy 2.19 Know the word equation and the balanced chemical symbol equation for photosynthesis 2.21 Describe the structure of the leaf and explain how it is adapted for photosynthesis Chapter 10: Plants And Food: pages 135-151 Question 1: What is the name of the main storage carbohydrate made by plants? Starch Starch is a polymer of glucose. (large chains of glucose linked together) Question 2: Why is starch a good way of storing carbohydrates?  Insoluble You definitely  Compact need to know this!  Easily broken down Starch is a large, insoluble molecule, stored in plants. Foods such a rice, potatoes, and wheat contain high levels of starch.  Photosynthesis Starch is only made in the parts of the plants that contain what? Chlorophyll/Chloroplasts Chlorophyll is found in the green parts of a plant. What 3 things do plants need to produce starch? Sunlight, Water, Carbon Dioxide When a plant is in the presence of light, water and carbon dioxide, it will make glucose and oxygen. What is the formula for this reaction? 6CO2 + 6H2O C6H12O6 + 6O2 6CO2 + 6H2O C6H12O6 + 6O2 Is there a way to see if a plant is actually making oxygen? How would you design this experiment?  Video: Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=Uiuct-2yAxA "Photosynthesis" experiment (How to make oxygen at home)  Quiz - Worksheet Plant Physiology Worksheet Is there a way to see if a plant is actually making oxygen? Elodea is a pondweed common in North America often used in aquariums for its visible oxygen production. Using this plant, how would you set up an experiment that measures the amount of oxygen produced by photosynthesis?  Plant Physiology Worksheet Use the words provided below to fill in the blanks: temperature different light intensity pH Elodea time multiple volume The independent variable in this experiment (the part of the experiment that is changed) is ________________. The organism being used in the experiment is ________________.  temperature different light intensity pH Elodea time multiple volume To improve the reliability, the experiment will be done _____________ times at ______________ light intensities. Measurements can be made on the ______________ of oxygen produced per hour and the amount of _____________ it took to fill the test tube. Control variables (the variables that are kept the same/unchanged) would include the ______________ and ______________ of the water. ANSWERS The independent variable in this experiment (the part of the experiment that is changed) is light intensity. The organism being used in the experiment is elodea (same size, amount, surface area). To improve the reliability, the experiment will be done multiple times at different light intensities. Measurements can be made on the volume (M1) of oxygen produced per hour and the amount of time (M2) it took to fill the test tube. Control variables (the variables that are kept the same/unchanged) would include the temperature (S1) and pH (S2) of the water. Plants produce glucose by photosynthesis. So what exactly is starch? As we discussed in the previous lesson, starch is a polymer of glucose (large chains of glucose linked together). Carbohydrates are classified as simple or complex. Simple carbohydrates are sugars. These are monosaccharides and disaccharides Complex carbohydrates are made of many sugar (glucose) sub-units. This is called a polysaccharide. Complex carbohydrates are classified as starch, glycogen or cellulose The hydrogen used to make glucose comes from water. The carbon and oxygen used to make glucose comes from carbon dioxide. Be sure to balance equations. X 6CO2 + 12H2O X C6H12O6 + 6O2 + 6H2O 6CO2 + 6H2O C6H12O6 + 6O2 The green pigment chlorophyll absorbs the light energy. Photosynthesis converts light energy to chemical energy. This energy is used to break the bonds of H20 providing the hydrogen needed to synthesize glucose from carbon dioxide. Cellular respiration is the opposite of photosynthesis. Testing for Starch look at the procedure on p.136 The Leaf  Structure of Leaves The upper and lower epidermis have few chloroplasts and they are surrounded by the cuticle. They reduce water loss (evaporation) and act as a barrier to disease (bacteria & fungus) cuticle upper dermis lower dermis cuticle  Structure of Leaves The lower epidermis has many stomata (pores). They allow CO2 to diffuse into the leaf to reach the photosynthetic regions. They allow O2 and H2O to diffuse out. The stoma is located between guard cells which can change their shape to open or close the stoma.  Structure of Leaves The palisade mesophyll, just below the upper epidermis contain many chloroplasts and is the main site for photosynthesis. They are close to sunlight maximizing photosynthesis. Palisade  Structure of Leaves The spongy mesophyll is below the palisade mesophyll. These cells have fewer chloroplasts. They are loosely organized with gaps between cells. This allows for more gas exchange where CO2 is absorbed and where O2 and H2O are released. Spongy  Structure of Leaves The xylem are vessels that supply the leaf with H2O and mineral ions to the mesophyll cells. Water is absorbed by the roots and travels up the stem through veins (vessels) in the transpiration stream. xylem  Structure of Leaves The phloem carries away from the mesophyll the sugar that is produced. It supplies are parts of the plant. This allows the parts of the plants that can't make food receive products of photosynthesis. They are located in vessels along with the xylem. xylem phloem xylem  Why is the structure of a leaf so well adapted to photosynthesis? This is something you NEED to know for your exam!! 1. Very large surface area 2. Many chloroplasts (especially at the top of the leaf) 3. Constant supply of water (xylem)(transpiration) 4. System of carrying products of photosynthesis (phloem)(translocation) 5. Protective layer on the surface (cuticle) 6. Transparent layer allowing in light to chloroplasts (epidermis) 7. Guard cells controlling the opening/closing of stomata 8. Stomata allowing for the exchange of gases 9. Palisade mesophyll – many chloroplasts/tightly packed/near top surface 10. Spongy mesophyll – loosely packed allowing molecules to move  Video: Copy the link and watch the video on YouTube: https://youtube.com/watch?v=VXEUJ9ELwYc Structure of the Leaf  Read pages 135 to 147 Be sure to complete assignments and watch any videos that have been included.  9/22/2023 Plants: Anatomy & Physiology II Agenda (Plant A&P II) 2.20 Understand how carbon dioxide concentration, light intensity and temperature affect the rate of photosynthesis. Understand the uses of glucose in a plant. 2.22 Understand that plants require mineral ions for growth and many important functions. Understand the causes of mineral deficiency in plants. Chapter 10: Food and Digestion Pages 135-151 Textbook Activity Look at p. 137 describe this experiment Limiting Factor, Monosaccharide, Disaccharide, Polysaccharide, Deficiency Symptoms 1  9/22/2023 Rate of Photosynthesis Question Explain why photosynthesis reaches a maximum rate Question and “levels off”. What happens to photosynthesis when the intensity of light increases? Because there is a limiting factor. (some factor needed for photosynthesis is in short The rate of supply) photosynthesis should increase. Ø A limiting factor limits the reaction rate. It is often the variable that is in shortest supply, therefore not allowing the other variables to get used up. Normally, the factor that limits the rate of If there is an increase in light intensity and an increase photosynthesis is CO2. Also, the plant can only take in CO2, then the temperature is usually the up and convert CO2 into glucose at a certain rate. limiting factor. CO2 is only 0.04% of the air. With normal levels of CO2, lower temperatures (near 0 degrees) will slow the reaction considerably. If you put a plant in a closed container with high levels of CO2 the rate of photosynthesis will increase. light + CO2 = photosynthesis CO2 = photosynthesis temperature = photosynthesis 2  9/22/2023 Question Rate of Photosynthesis What happens to the rate of photosynthesis if the temperatures are high? Why? Temperatures above 35⁰-40⁰ C reduce Higher temp photosynthesis by denaturing enzymes in the plant Higher CO2 cells. Low temp Higher CO2 Low temp Low CO2 Plant's Uses for Glucose Plants have many other uses for glucose. Video: Ø Converted to energy for respiration Copy the link and watch the video on YouTube: Ø Converted into other sugars such as sucrose. https://www.youtube.com/watch?v=1curtzL8rUM Ø Converted to starch for storage Factors That Affect the Rate of Photosynthesis | FuseSchool Ø Converted into cellulose. This is something you Ø Converted into fats/oils. should know for your Ø Converted into proteins/DNA exam!! 3  9/22/2023 Ø Plants convert glucose to energy during cellular (aerobic) respiration. Cellular respiration is the process that occurs in the mitochondria of organisms (animals and plants) to break down sugar in the presence of oxygen to release energy in the form of ATP. Ø Plants convert glucose & fructose into sucrose. (sucrose is “table sugar”) Glucose is a monosaccharide (single sugar). Plant cells convert it into another monosaccharide called fructose, which is the sugar in fruits. It can be converted into the disaccharide sucrose, which is the main sugar carried in the phloem. 4  9/22/2023 Ø Plants convert glucose to starch for storage. Glucose is soluble , so it is converted to starch so that it can become insoluble and hence it cannot escape from cell , thus it can also be stored. When photosynthesis stops during the night time, the starch that has been stored can be broken down into glucose. This allows the plant cells to stay alive and perform cellular respiration by converting glucose to energy. Ø Plants also convert glucose to cellulose. During photosynthesis, plants trap light energy with their leaves. Plants use the energy of the sun to change water and carbon dioxide into a sugar called glucose. Glucose is used by plants for energy and to make other substances like cellulose and starch. Cellulose is used in building cell walls. 5  9/22/2023 Ø Plants also convert glucose to fats/oils. Glucose can be converted into lipids (fats & oils). Lipids are needed for the membranes of all cells and as an energy store in seeds and fruits such as peanuts, sunflower seeds, and olives. Ø Plants can convert glucose into proteins/DNA Because glucose contains carbon, oxygen, and hydrogen, the addition of nitrogen will allow the glucose to be converted into amino acids Amino acids are the building blocks that a needed to make proteins. 6  9/22/2023 Mineral Nutrition In addition to carbon, oxygen, and hydrogen, plants need Video: a number of minerals for healthy growth. Copy the link and watch the video on YouTube: Minerals are absorbed through the roots as mineral ions dissolved in the soil water. Two important mineral ions https://www.youtube.com/watch?v=Q5rsuwMDCXY needed by plants are: Uses of glucose from photosynthesis Nitrate - nitrogen for making amino acids, which are needed to make proteins Magnesium - for making chlorophyll Mineral Nutrition Mineral Nutrition Absorption of mineral salts is affected by a Minerals are classified based on plant requirements. number of external and internal factors. Some of All require carbon, oxygen, and hydrogen. them are listed below: Primary Minerals External factors that affect absorption: Nitrogen (N) Phosphorus (P) Potassium (K) temperature, hydrogen ion concentration (pH), light, Secondary Minerals oxygen, and plant interaction. Calcium (Ca) Sulfur (S) Magnesium (Mg) Internal factors that affect absorption: Micro Minerals growth, morpho-physiological status, and aging. Copper (Cu) Zinc (Zn) Iron (Fe) Manganese (Mn) Molybdenum (Mo) Boron (B) 7  9/22/2023 Mineral Nutrition Primary Minerals Nitrogen is a component of chlorophyll and therefore essential for photosynthesis, protein synthesis, DNA and RNA synthesis, Nitrates (along with other minerals) are absorbed by and is important in periods of rapid growth. the roots in the soil. Plants require Potassium ions (K+) for protein synthesis and for Nitrates provide much of the nitrogen needed for the opening and closing of stomata, which is regulated by proton protein synthesis. pumps to make surrounding guard cells either turgid or flaccid. Phosphorus is a component of DNA synthesis, protein synthesis, important in cell division and development of new tissue. Phosphorus is also associated with complex energy transformations in the plant. Secondary Minerals Micro Minerals Calcium is needed to maintain chemical balance in the Iron is involved when a plant produces chlorophyll, which soil, reduces soil salinity, and improves water gives the plant oxygen as well as its healthy green color penetration. and necessary for some enzyme functions. Sulfur helps form important enzymes and assists in Copper activates some enzymes, photosynthesis, the formation of plant proteins. essential in plant respiration, and assists in plant metabolism of carbohydrates and proteins. Magnesium helps chlorophyll capture sun energy needed for photosynthesis, required to give leaves their green color. Zinc is needed for many enzymes and proteins, has an important role in growth, hormone production, and internode elongation. 8  9/22/2023 Micro Minerals Boron has a positive impact on the uptake of potassium and phosphorus in many plants. Video: Molybdenum is needed in two enzymes that convert Copy the link and watch the video on YouTube: nitrate into nitrite (a toxic form of nitrogen) and then into ammonia before it is used to synthesize amino https://www.youtube.com/watch?v=1bIPveRnSqc acids within the plant. It also needed by symbiotic nitrogen fixing bacteria in legumes to fix atmospheric Plant Nutrition: Mineral Absorption nitrogen. Manganese is involved in photosynthesis. Mineral Mineral Deficiency Deficiency If a plant does not get enough minerals, its growth will be poor. It will suffer from deficiency symptoms: Deficient in nitrate - it will suffer from stunted growth Deficient in magnesium - its leaves will turn yellow Why? Nitrogen is needed for proteins – growth Magnesium is needed for chloroplasts - green 9  9/22/2023 Video: Extra Work!!! Copy the link and watch the video on YouTube: https://www.youtube.com/watch?v=Ral9wog5-D0 Read pages 135 to 147 Nutrient Deficiencies of Plants Answer questions 1, 3-6, 8-10 on pages 148-151 10 Testing Nutrients Agenda (Testing Biomolecules - Practical) 2.9 Investigate food samples for the presence of glucose, starch, protein, and fat. Chapter 4: Food And Digestion p.58 Today’s lesson is about the testing of food substances to determine the presence of glucose, starch, protein, and fat. Warning!! Much of this material WILL be on your exam, so do your best to learn this material.  GLUCOSE As you should remember, glucose is a sugar. Specifically, glucose is a monosaccharide. We must oxidize glucose during respiration to create the energy (ATP) needed to keep our cells alive.  REVIEW Simple Carbohydrates are broken down quickly by the body to be used as energy. Simple carbohydrates are basically what you call “sugars”.  REVIEW Simple carbohydrates are put into two categories: Monosaccharides: glucose, fructose, galactose Disaccharides: sucrose, lactose, maltose *Monosaccharides = one molecule of sugar. *Disaccharides = two molecules of sugar. All carbohydrates are made of 3 elements: C, H, O  REVIEW Monomer = one molecule  Glucose Test – Laboratory Procedure Materials: 2 test tubes pipettes lantern(flame) glucose water Benedict’s solution** Procedure: 1) dissolve some glucose with 3mL water in a test tube 2) add 3mL of Benedict’s solution 3) heat over a flame 3-5 minutes or place in a hot water bath for 5 minutes and observe results  Video: Testing Glucose Glucose is a reducing sugar Glucose is called a reducing sugar. This is because the test for glucose involves reducing an alkaline solution of copper (II) sulfate to copper (II) oxide. There is one exception to this test. If you boil sucrose with Benedict’s solution, it will not turn red.  Starch As you should remember, starch is basically many glucose molecules attached in a large chain. Starch is broken down firstly by amylase into maltose. Next, it is broken down into glucose by maltase.  Starch AMYLASE MALTASE STARCH MALTOSE GLUCOSE  REVIEW Complex carbohydrates are made up of sugar molecules that are strung together in long, complex chains.  REVIEW Most of the carbs we get in our diet come in the form of starch. Starch is a large, insoluble molecule, stored in plants. Foods such a rice, potatoes, and wheat contain high levels of starch. Starch is a polymer of glucose. (large chains of glucose linked together)  Starch Test – Laboratory Procedure Materials: 2 test tubes pipettes iodine** water starch Procedure: 1) dissolve some starch with water in a test tube 2) add iodine one drop at a time and observe results  Video: Test for starch _ Food chemistry  Protein As you should remember, protein is also a polymer made up of different amino acids. Proteins are fundamental structural and functional elements within every cell of the body and are involved in a wide range of metabolic interactions. All cells and tissues contain protein, therefore protein is essential for growth and repair and the maintenance of good health.  REVIEW There are 21 amino acids. 9 essential, 12 non-essential  REVIEW  Non-essential amino acids can be made by the body.  Essential amino acids cannot be made by the body so you must get them from your diet. All of the amino acids that make up proteins contain 4 elements: carbon, hydrogen, oxygen, and nitrogen  REVIEW You need protein in your diet to help your body repair cells and make new ones. Protein is also important for growth and development.  Protein Test – Laboratory Procedure Materials: 2 test tubes pipettes copper sulfate (1%) egg whites sodium hydroxide(dilute) Procedure: 1) add 2mL of egg white to test tube 2) add 2mL of sodium hydroxide (shake 2 minutes) 3) add copper sulfate one drop at a time and observe (shake if needed)  Video: Food Tests_ Biuret test  Fats (Lipids) As you should remember, fat is how our body stores energy long-term. If you run out of glucose and glycogen your body will replenish depleted glycogen stores through a process called Gluconeogenesis. This is where it takes fats and and coverts it to glucose for storage in the liver, kidneys, and muscles.  REVIEW Lipids have the following functions:  They form an essential part of the structure of all cells.  Under the skin, lipids act as insulation preventing the loss of heat.  Lipids are long-term storage of energy.  They surround vital organs to protect from mechanical damage (injury).  REVIEW The “building blocks” of lipids include: Glycerol and Fatty Acids A molecule of glycerol is joined to 3 fatty acids to produce a lipid.  Lipid Test – Laboratory Procedure Materials: 2 test tubes pipettes oil water ethanol Procedure: 1) add 1-2 drops of oil to bottom of test tube 2) add 3-4mL of ethanol to dissolve oil. (shake 5-10 minutes) 3) add 3 mL of water and observe  Video: Food Tests_ Ethanol Emulsion Test Why does it turn a cloudy, white color? Lipids are insoluble in water and soluble in ethanol (an alcohol). After lipids have been dissolved in ethanol and then added to H2O , they will form tiny dispersed droplets in the water. This is called an emulsion. These droplets scatter light as it passes through the water so it appears white and cloudy Be sure to complete assignments and watch any videos that have been included.