104371_Macromolecule_Basics
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Transcript 104371_Macromolecule_Basics
Macromolecules
Lipid Lovers
Lipids - Fats, oils, waxes, and steroids
Very high in energy because of the C-H
bonds (9 calories per gram)
Fats and oils differ because of the
presence or lack of double bonds
Saturated vs. Unsaturated
Saturated - All single bonds in
the carbon backbone - stack
closely together – thus they
build up in our vascular system
(harmful)
Unsaturated - Double bond
creates a “kink” in the chain can’t stack closely (don’t get
stuck, but don’t remove other
fats either)
Polyunsaturated - Multiple
double bonds - can unsaturate
a saturated fat by accepting
Hydrogens (healthy since they
remove built-up saturated fats)
Partially hydrogenated oils
Margarine is an oil
that has been
“hydrogenated”
Extra Hydrogen
atoms are added to
make the oil thicker
Improves texture,
but makes oils much
more harmful to our
health because it
straigtens out the
molecules
Trans Fats
Trans fats are technically
unsaturated, but act like
a saturated fat (stack
closely together) – (cisfats are bent because the
hydrogens on the same side
of the fat repel each other
due to their shared negative
charges – most unsaturated
fats are cis-fats)
Extremely harmful to
heart health
Carbohydrates
CnH2nOn - forumula
Single ring sugars glucose and
fructose
Double ring Sucrose
Complex Carbs
Found in some
vegetables and
grains
Harder for body to
break down, longer
lasting energy, less
energy stored as fat
for later use
Fiber
Most dietary fiber
consists of
carbohydrates that
cannot be broken
down by humans
Used to clean our
digestive system
Reduces colorectal
cancer risk
Proteins
Very complex
molecules
Have many uses,
including:
Energy
Information
Enzymes
Structure
Cellular Defense
Etc….
Protein Synthesis
Proteins are made
of a chain of amino
acids (the monomer
or “building block”)
Aminio acid chain is
then folded, twisted,
and otherwise
contorted into a very
specific 3-D shape
“Essential” Amino Acids
Of 20 Amino Acids,
8 must be eaten
(cannot be made by
body)
These are most
commonly found in
meats and fish
Vegetarians/Vegans
must choose foods
carefully
Protein Denaturation
Heat, pH change, or other environmental
change can unwind, unzip, or unfold protein
Once shape is lost, function is lost
(Frying an egg is a great visual example of
denaturation – the heat causes the proteins to
unravel, which is why the liquid becomes a solid)