Transcript Do Now - Montville.net

DO NOW

What is matter?

What are elements?

What is the periodic table used for?
OBJECTIVES



To list the different elements found in living
things.
To explain what bonds are used for.
To determine the different functions of the 4
macromolecules as well as water in the body.
“HOW CELLS FUNCTION”
Chapter 2
A. ELEMENTS AND MATTER
 What

is matter?
i. anything that has mass and takes up space
A. ELEMENTS AND MATTER


i. All living and non-living things can be broken
down into different elements.
ii. Elements: pure substance that cannot be
broken down into other substances by physical or
chemical means.
PERIODIC TABLE ACTIVITY
Get a red, blue, and green colored pencil
 Make a key at the bottom of the paper with the 3
colors.
 For the following elements shade in the chemical
symbol RED, the atomic number BLUE, and the
atomic mass GREEN


Oxygen, Carbon, Nitrogen, Hydrogen, Calcium,
Phosphorus
PERIODIC TABLE INFORMATION
 Atomic
numbertells us the # of
protons (and
electrons)
 Symbol-
unique for
each element.
6
C
12.02
 Atomic
Mass- # of
protons and
neutrons
A. ELEMENTS AND MATTER
 iii.

Each element has it’s own set of properties.
Ex: Oxygen
Colorless
 Odorless
 gas

B. ELEMENTS IN THE BODY
i.
Oxygen
 Carbon
 Hydrogen
 Nitrogen
 Calcium
 Phosphorus
 19 others

B. ELEMENTS IN THE BODY


ii. Can be found as a pure element or as a
compound.**
Compound: atoms of 2 or more elements joined
together by chemical bonds.

Ex: H2O (has both elements hydrogen and oxygen in
it)
C. ATOMS


Elements are made up of atoms
i. Atom: smallest unit of an element that still
retains the properties of that element.
C. ATOMS
 Building
blocks of matter
 Contain 3 parts
+
Protons: positively charged, contain mass
Neutrons: no charge, contain mass
-
Electrons: negatively charged, insignificant mass
DO NOW

What is a compound?

Give an example

Name 3 elements found in our body.

What are the 3 parts of an atom and where are
they located?
OBJECTIVES


To understand why our bodies undergo chemical
reactions.
To list and describe the different macromolecules
found in our bodies.
CHEMICAL REACTIONS


Why do we need chemical reactions?
ii. Chemical Reactions: bonds between atoms
are broken or formed to make different molecules
in the body.
Broken bonds release energy
 Formed bonds  store energy

+ ATP
(energy)
CHEMICAL REACTIONS
Baking soda + Vinegar
2 Chemical Reactions
1. HC2H3O2 + NaHCO3  NaC2H3O2 +
H2CO3
2. H2CO3  H2O + CO2
=
LOTS OF BUBBLES ( carbon dioxide) 
LETS WATCH…
DEMO
WHAT YOU SHOULD KNOW ABOUT
ENZYMES!
-Specialized proteins that act as “catalyst” (speeds up a
reaction)
- Usually end in “ase”
-Not consumed in the reaction
WHAT DO THEY DO?
HOW DO THEY WORK?

A substrate fits in the active site of an enzyme.

This forms an enzyme substrate complex.

They then break or form bonds.
ENZYMES CONTINUED


Anything that changes the shape of the active
site stops the enzyme from working.
Ways to denature an enzyme:
pH
 Temperature

HOW DO THEY WORK??

https://www.youtube.com/watch?v=XTUm-75PL4
ENZYMES IN LIVER
 In
our cells, hydrogen peroxide is a
produced as a by-product:



Poisonous
Would kill our cells if not broken down or
removed right away
Catalase: breaks down hydrogen peroxide into
water and oxygen
Catalase
2H2O2
2H2O + O2
QUICK!

Label the parts of the reaction:
DO NOW

What are acid and bases?

What foods do you know of are acidic?

What foods are basic?

Why is it important to know the pH of a
substance?
OBJECTIVES

SWBAT:

Identify substances as an acid, base, or neutral

Draw a pH scale and place substances according to
it’s pH value

Explain what happens during a neutralization
reaction

Explain and describe the difference between various
mixtures.
6.3 SOLUTIONS

Solution = A Liquid mixture in which the solute
dissolved in a solvent.


Solute- Substance that is dissolved in solvent.


Ex. Hot Chocolate (Water and Coco Powder)
Ex. Coco Powder
Solvent- Substance that the solute dissolved in.

Ex. Water

How do things dissolve?
 Polar Covalent Bond: Slight Positive and
negative charges


Ex. H2O
Non-Polar: Do not dissolve in water

Ex. Lipids and Fats
MIXTURES
What is the difference?
MIXTURES

Homogeneous – Has a uniform composition
throughout (a.k.a solutions)


Ex: Air
Heterogenous- components remain distinct.

Ex: Fruit Loops
ACIDS AND BASES




pH- Measure of concentration of hydrogen ions in a
solution
Acids- Release Hydrogen Ions (H+). Tastes Sour.
 Ex: HCl
Bases- Release Hydroxide Ions (OH-). Taste Bitter.
(a.k.a Alkaline)
 Ex: NaOH
Neutral – Number of H+ = Number of OH+
pH Paper: Indicates the number of H+ ions by means of a number
value.
 Litmus Paper:
 Red:
 Stays red in a Acid
 Turns Blue in a Base
 Blue:
 Stays Blue in Base
 Turns Red in Acid
BUFFERS
 Buffers
are mixtures that can react with
acids or bases to keep the pH within a
particular range.

(We want to keep our body fluids at a pH of 6.57.5. Why do you think that is?)
NEUTRALIZATION REACTIONS

When an acid and a base react to form water
and a salt. It’s “Neutralized”
NaOH + HCl ---- H2O + NaCl
- “Salt” positive/negative ion.
Na+
OH-
H+
Cl-
MACROMOLECULES
 Macro=

BIG
4 different macromolecules all doing a different
job in our body!
A. CARBOHYDRATES
Give us energy!!
 Made up of C, H, O

A. CARBOHYDRATES

Types of Carbs:

Simple: sugars like glucose, fructose, galactose
Monosaccharides and Disaccharides
 Ex: cookies, candy,


Complex: starches, glycogen, cellulose (fiber)
Polysaccharides
 Ex: potatoes, leafy vegetables

Disaccharide
Monosaccharide
Polysaccharide
B. LIPIDS (FATS, OILS, WAXES)

Store energy, insulation, protection

Made up of C,H,O
Contain a glycerol and 3 fatty acid chains
 Fats are hydroPHOBIC- do not dissolve in
water.

B. LIPIDS (FATS, OILS, WAXES)

Types:

Saturated: solid fat, BAD FOR YOU, comes from animals

-
Unsaturated: liquid, better for you, comes from vegetables

-
Ex: lard, butter, fat on steak or chicken
Ex: vegetable oil, peanut oil, canola oil
Trans: Worst type of fat
-
Mostly Man-made
Raises bad cholesterol, lowers good
DO NOW




What are carbohydrates used in our bodies for?
Name some examples of foods containing
carbohydrates.
What are lipids used in our bodies for?
Name examples of foods that contain both saturated
and unsaturated fats.
OBJECTIVES

To understand why we need protein in our diet.

To explain the function of nucleic acids in our bodies.

To understand how water provides a medium for
chemical reactions in our body.
C. PROTEIN



Growth, repair, enzymes,
transport
Made of C,H,O,N, and
sometimes sulfur
Structure is repeating
amino acids


Body makes some, we must
EAT to get others.
Order of amino acids tells the
protein what job it has.
D. NUCLEIC ACIDS

Holds genetic information!!

Made up of C,O,H,N,P

Structure is repeating nucleotides
D. NUCLEIC ACIDS

Types:

DNA: deoxyribonucleic acid (the blueprints for our
cells)

RNA: ribonucleic acid (helps take the blueprints and
make protein)
E. WATER


Chemical reactions take place in water!!
Known as the “universal solvent” because it
dissolves things.


Ex: lemonade, kool aid, etc.
Made up of 2 hydrogen and 1 oxygen
E. WATER



Makes up 70% of your body mass
Cannot dissolve lipids (fats), our membranes are
made up of lipids
WHY IS THIS IMPORTANT?
DO NOW
Please hand in your Enzyme Web Quests into
the bin!
Then Answer:
 What monomers make up proteins?

What part of their structure make each one different?

Why are proteins so important?

What is the purpose of nucleic acids?

What are the three types?
YAY LAB!!
DO NOW

Please grab 5 colored pencils

Then answer:

What kind of information can be found on a
nutritional label on food products?
FOOD LABELS
 Ingredients


are listed in descending order.
First 2-3 listed, are the main ingredients.
1st ingredient makes up the largest portion.
 Manufacturers
are required to list the
amount of saturated and trans fats.

Voluntarily can put the amount of unsaturated
fats.
40 Calories is LOW
100 Calories is MODERATE
400+ Calories is HIGH
FINDING TOTAL CALORIES
 1g
Fat = 9 cal
 1g Carbs= 4 cal
 1g Protein= 4 cal

*FDA allows about 20% discrepancy on food
labels.
CALORIES FROM FAT

1g Fat = 9 cal


*Calories from fat are rounded to the nearest 10
calorie increment.
% of calories from fat:
Calorie from fat
Total Calorie
100%
% DAILY VALUE
Amount Given
Recommended Amount
100%

*No % DV for protein because it is not a concern.

*No % DV for Trans fats, but suggested amount is
less than 1%

*Have yet to come up with a % DV for sugar.
DO NOW
 How
do we find the number of total
calories?
 What
about % Daily Value?
BIOLOGICAL MOLECULE VIDEO!!

https://www.youtube.com/watch?v=H8WJ2KENl
K0