Transcript Organic (Carbon) Compounds

Organic (Carbon)
Compounds
Life’s Chemistry!
What are organic compounds?
• Compounds that contain carbon
– Typically bonded to hydrogen and oxygen
4 main types of organic compounds in
living things:
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Carbohydrates
Lipids
Proteins
Nucleic Acids
Which one?
Which one?
Which one?
Carbohydrates:
• Carbon, Hydrogen, and Oxygen atoms!
• Building Blocks = Single Sugars, or
Monosaccharides
– Monosaccharide examples: glucose and fructose
• Double Sugars = Disaccharides
– e.x. sucrose (table sugar) is formed with glucose and
fructose
• 3 or more Sugars = Polysaccharides
– e.x. cellulose (provides structural support for plants
and is made up of many glucose molecules), starch
(made by plants), glycogen (made by animals)
Carbohydrates As Food Source:
• Primary function: provide energy (fuel) for the
body
• Whole grain breads and cereals, legumes, and
starchy vegetables are all good complex
carbohydrate sources
• Simple carbohydrates: Sugars occur naturally
in some vegetables and many fruits, and these
naturally sweet foods can make good
sweeteners instead of using pure sugar.
Picture of legume examples:
• An erect or
climbing bean
or pea plant of
the family
Leguminosae
• Think of plants
that hold their
seeds in a pod
Lipids:
• Carbon, Hydrogen, and Oxygen atoms!
• Building Blocks: fatty acids and glycerol
• Oil and fat are lipids
Lipids as Food Source
• Lipids allow us to store energy
• Edible animal fats include lard, fish oil, butter, etc.
Animal fats come from the fats in milk, meat or
from the fats stored under the skin of animals.
• Edible plant fats include peanut, soya bean, sun
flower, sesame, coconut, olive and vegetable oils.
Margarine and vegetable shortening are derived
from these oils and commonly used in baking.
Lipids: Should and Should-Nots
• Good sources are fish and shellfish, flaxseed,
canola oil, pumpkin seeds, sunflower seeds,
leafy vegetables, and walnuts.
• High-fat foods, such as butter, cheese, cream,
fatty meats, oils and oil-based spreads and
dressings, should be used in modest amounts.
• Oily fish should be eaten regularly – ideally
twice a week – to provide the valuable omega3 fatty acids.
Picture of flaxseed:
Saturated vs. Unsaturated Fats?
• Saturated fats = solid at room temperature
– e.x. butter, lard, grease
• Unsaturated fats = liquid at room temperature
– e.x. olive oil, some fish oils
Proteins:
• Carbon, Hydrogen, Oxygen, and Nitrogen!
• Building Blocks = amino acids
Where do we find proteins?
• Protein is the main component of muscles,
organs, and glands.
• Every living cell and all body fluids, except bile
and urine, contain protein. The cells of
muscles, tendons, and ligaments are
maintained with protein.
Proteins As Food Source:
• Fish, poultry and meat are the main animal protein
foods. Diary produce, such as eggs, cheese and milk, is
also a source.
• Proteins are made up of amino acids, eight of which
are essential and they are all provided in animal
protein.
• Plant sources of protein do not include all the essential
amino acids in any one food, with the exception of
soya beans, which are a source of high quality protein.
• Other beans, rice and grains provide protein. When a
good mix of vegetable foods is eaten, the body obtains
all the amino acids it needs
Balanced Nutrition:
Energy in General:
• Energy for life processes is stored in
compounds, such as adenosine triphosphate,
or ATP
• Cells need a constant supply of ATP to
function
Homework:
• Bring a food or drink label to class tomorrow
so we can analyze how much and which
organic compounds are in them
4th Organic Compound of Life:
Nucleic Acids
• Building blocks =nucleotides
– phosphate group, 5-carbon sugar, ring-shaped
nitrogenous base
• 2 main types
– Deoxyribose Nucleic Acid (DNA)
• Sugar = Deoxyribose
– Ribonucleic Acid (RNA)
• Sugar = Ribose
Different Structures:
Different Key Roles in the Body:
• DNA
– Determines the characteristics of an organism
(think: heredity!)
– Directs cell activities
• RNA
– Stores and transfers information from DNA that is
essential for the manufacture of proteins
– Some act as enzymes, helping move along the
chemical reactions that link together amino acids
to form proteins
Citation
• Besides pp. 34-37 in the textbook as well as
the Academic Biology textbook, other
information was directly taken from:
http://www.healthynutritiondiet.com/foodnutrients/a-guide-to-essential-nutrients/