Transcript Catalyst
Catalyst 1. Identify each of the following as physical or chemical changes: ii. iii. iv. A piece of wood is sawed in half for a bbq pit fire. Melted butter solidifies in the refrigerator Sugar is dissolved in a glass of tea 2. Identify each of the following as filtration, distillation, or chromatography and justify why. ii. iii. iv. v. Brewing Coffee Evaporating and collecting pure water Water Filter Pouring a pot of boiling water and pasta into a strainer Wikispaces • A place to learn, collaborate, and showcase. • You will create your own personal wikispace website where you will host all of your groups’ work for the year. • Open up 1.3.Building Your Own Wikispaces and follow the steps! Lecture 1.3 – Data Analysis and Digestion Data Analysis • Data is everywhere and can be generated from almost activity or observation! • On the AP Exam, generating and interpreting data will be the main focus of a vast majority of questions. Density of Different Dairies • So let’s learn how to be Dominant Data Digesters! • Open the re-hashed Density of Different Dairies Lab, and use lab notebooks to complete the missing components. • On your new Wikispaces page, create a page titled Density of Different Dairies Lab and upload your lab. Questions 1. What is the general trend that is observed as the fat content of the dairy substance increases? Use particulate level thinking to assess the characteristics of the molecules that compose fat vs. molecules that compose water. Justify your answer. 2. Detail the accuracy and precision for your density values in the rows that you completed. Use the literature values given for actual density. Calculate percent error. 3. Use the mass/volume data given to create a scatter plot graph. Add a trendline and show the equation. What does the slope of the graph represent? Aluminum Foil Transformer • Create a table on excel using the RICE table template depicted below and fill in the appropriate information. Substances Present Reaction Observations Physical/Chemical 2 Al + 6 HCL ---> 2 AlCl3 + 3 H2 Initial Change End • Indicate which substances were present initially, during the change, and at the end. • List your observations (visual, olfactory, etc.) and determine whether or not there is a physical or chemical change. William Beaumont: The Ultimate Data Collector • The tale of Alexis St. Martin: http://www.livescience.com/28996-holein-stomach-revealed-digestion.html • In 1822, this man was shot in the stomach and barely survived under the care of army physician William Beaumont. • However, a fistula (flap of skin that can open) remained in his stomach, allowing for extensive experimentation and documentation… • This is one of the main reasons we understand digestion as well as we do. Digestion I. First, We Bite, Chew, and Gulp • Do just that to the first sample on your table and think of any physical or chemical changes you can demonstrate are happening. How do you know that they are physical or chemical? • What chemical(s) could be involved here? • Is the chemical composition being changed? • How do you know? • Discuss Briefly. II. Down the Hatch! • Your lump of food has now been crushed and moisturized into a bolus! This bolus passes by the epiglotis on its way and travels down your esophagus via peristalsis. III. Plop! Into the Stomach • Stomach: Big Ol’ Paperbag-shaped muscle that squeezes food and secretes acid to aid in digestion. • What kind of changes are occurring here? Justify your reasoning IV. When Do We Get the Good Stuff? • Food breaks down into a number of things, and these usually get absorbed in the small intestine which is connected to the stomach. Important components include essential macromolecules! • Macro = large • Macro molecules = very large relative to actual molecules • Check it out…Biology Flashback! • Think about our awkward pillar as an example… Macromolecules I. Macromolecules • Carbon atoms can be joined together to form many different carbon molecules • Large compounds formed by joining many smaller molecules together are called macromolecules II. Monomers and polymers • Mono= 1 • Monomer = 1 molecule • Monomers join together to make macromolecules called polymers • Poly= many • Polymer= many monomers joined together Four important macromolecules • • • • Carbohydrates Lipids Proteins Nucleic acids Carbohydrates • Made of carbon, hydrogen, and oxygen • Used as main energy source for living things • Sometimes used as structural support o Plant walls and exoskeleton Building carbohydrates • Carbohydrates= forms of sugars • Simple sugars are called monosaccharides • Monosaccharides link up to form polysaccharides Structure of a Carbohydrate Glucose ring structure Rings connect to form polysaccharides (polymer / macromolecule) Interesting fact: most biology words ending in ose are sugars like glucose, fructose, lactose, galactose Sugars Colloids include: • Agar and Pectin Gels • Pectins hold cell walls together. When fruit ripens, enzymes are released that break down pectin and make the fruit get soft. Kitchen Fact: Agar uses another sugar knows as galactose as a base instead of simple glucose. Lipids • Examples: Fats, waxes, oils • Made mostly of carbon and hydrogen • Used to store energy • Hydrophobic=scared of water Kitchen Fact: Butter is composed of about 80-82% fat, 16-17% water, and 1% proteins and other lipid structures. This gives butter it’s unique characteristics Building lipids • Made of 3 fatty acids attached to glycerol • Different types of fats Saturated fats (ex. butter) Unsaturated fats (ex. oil) Fatty Acid Fatty Acid Fatty Acid Lipid Colloids include: • Many emulsions use phospholipids such as lecithin to stabilize hydrophobic and hydrophilic substances • Found in egg yolk, but usually extracted commercially from cheaper alternative, soybeans. • Mayonnaise use lecithin and egg protein, plus the phospholipids in ground mustard to stabilize it into that silly goo that tastes so good on sandwiches! • Clarified butter is butter that has been heated until the emulsion breaks and the water and milk solids fall to the bottom, leaving pure butterfat at the top. Proteins • Some help chemical reactions happen faster • Some help support cell structure • Can also be used for energy Building proteins Made up of amino acids Different order of amino acids = different proteins Must be folded correctly to work Protein Colloids include: • Cooked egg white is a gel formed when the albumin proteins in the egg white open from their natural folded shape due to heat and then bind to one another in many places. • Collagen is the main connective protein in the body and is made of a triple helix of proteins. When heated and cooled, they form gelatin (melting point < 95 Fo) – a substance that gives food items carrying it a delicious “mouth feel.” Nucleic Acids • Stores and passes along genetic material • 2 types: DNA and RNA • Made of strands of nucleotides, which have a base made of nitrogen Building nucleic acids The building blocks of nucleic acids are nucleotides Nucleotides DNA (double Stranded) Adenine (A) Cytosine (C) Guanine (G) Thymine(T) RNA (single stranded) Adenine(A) Cystosine (C) Guanine(G) Uracil (U) Bottom line All macromolecules are synthesized (made) from simple precursors (building blocks) Monosaccharides Fatty acids Amino acids Nucleotides Building X Multiple Block Units polysaccharides lipids proteins nucleic acids Macromolecule All The Macros at Once? • A company called soylent thinks it has the answer… What’s in my Food and Food Macromolecule Lab • Use http://scioly.org/wiki/index.php/Food_Science as a guide. • Press Command + F and search for each of the specific tests if you are in need of help. Lab Work Time Lab Follow-Up • Please complete the section labeled “Lab Follow-Up” in your packet. Closing Time • Complete problem sets by Thursday/Friday • Complete Post-lab for Lab 3.