carbohydrates polymers made of simple sugars provide our cells with a “preferred” source of...

CarbohydratesCarbohydratesPolymers made of simple sugarsProvide our cells with a

“preferred” source of energyC6H12O6 – broken down during

cellular respiration

MonosaccharidesMonosaccharidesSimple sugarsGlucose (C6H12O6)Fructose (C6H12O6)Galactose (C6H12O6)Molecules with the same formula

but different structures are called Isomers

Biomolecules The Carbohydrates

DisaccharidesDisaccharidesConsist of 2 monosaccharides

bonded together by dehydration synthesis

C6H12O6 + C6H12O6 C12H22O11 + H2OLactose = Glucose + GalactoseSucrose = Glucose + FructoseMaltose = Glucose + Glucose

Dehydration Synthesis

All Isomers of each other

PolysaccharidesPolysaccharidesLong polymers of simple sugars3 examples:

◦Starch – stored in plant amyloplasts of plant cells

◦Cellulose – found in the cell wall of plant cells

◦Glycogen – “animal starch”

LipidsLipidsContain more energy potential than any

other organic compound but….Our cells second choice for energyHydrophobicFats, oils and waxesTriglycerides, steroids, component of

the plasma membrane and some hormones are lipids.

Composed of a Glycerol molecule bonded to three Fatty Acids (Triglyceride)

Lipids

TriglyceridesTriglycerides- composed of a glycerol

molecules bonded to 3 fatty acidsGlycerol:

Fatty AcidsFatty AcidsThere are three types:1. Saturated Fatty Acids- long chains of carbon with

single bonds between the carbons, and a carboxyl acid group at the left end.

Have a look:

Saturated Fatty AcidsSaturated Fatty Acids-found in the fats of animal

productsEx butter, red meat, whole milk,

eggs, chocolate.- solids at room temperature-excess intake can raise your

blood cholesterol level increasing your risk of coronary artery disease

Fatty AcidsFatty Acids2. Unsaturated Fatty Acids- long chains of carbon with a

carboxyl acid group on the left end, and 1 double bond in the chain of Carbon.

Have a look:

Unsaturated Fatty AcidsUnsaturated Fatty Acids- found in foods like avocados,

and oils from olives, canola and other vegetables.

- usually liquids at room temperature

- intake of these foods may help reduce LDL’s (bad cholesterol)

Fatty AcidsFatty Acids3. Polyunsaturated Fatty Acids- long chains of carbon with a

carboxyl acid at the left and more than one double bond in the chain.

Have a look:

Polyunsaturated Fatty Polyunsaturated Fatty AcidsAcids- found in oils produced from

seeds- liquids- do not contribute to LDL build

up

Dehydration Synthesis of a Dehydration Synthesis of a Triglyceride moleculeTriglyceride moleculeTriglyceride Synthesis

Let’s draw a Triglyceride that Let’s draw a Triglyceride that would be a liquid at room would be a liquid at room temperature.temperature.Show your reactants and

products:

Check this out:Check this out: Hydrogenated fat is solid or semi-solid at room temperatures. The best

example of this is margarine. Hydrogenated fats are created when an oil that is largely unsaturated, such as corn oil, has hydrogen added to it. Hydrogenated fats are found in almost every processed food in the supermarket. Hydrogenated oils are fats with trans fatty acids that have the same capacity to do harm as saturated fats.  Research has shown trans fatty acids increase the LDL cholesterol, decrease the HDL cholesterol and thus, increase the risk of coronary heart disease.

Baked goods like cookies and muffins: buy them from the supermarket, they almost certainly have hydrogenated fat. Make them yourself, using margarine, they have hydrogenated fat. Make them yourself using liquid canola oil: no hydrogenated fat.

IMPORTANT NOTE About Canola Oil: It is VERY important to buy canola oil that is 100% expeller pressed, uses no heat, chemicals or solvents during extraction and uses plants that are  grown from seed that is NOT genetically altered. Please see further information about genetically-engineered foods and avoid the all!!!.

Non-hydrogenated fats

Trans Fats?Trans Fats? So what is so bad about trans fats? And what exactly is a

trans fat, or a hydrogenated fat for that matter? Trans fatty acid (commonly known as trans fat) is formed when vegetable oil is hydrogenated (a chemical process) to make it solid at room temperature. Hydrogenated fat has long been used in products such as biscuits, cakes and margarines for its functional properties - it gives the desired structure and hardness while increasing shelf-life.

But is widely believed that trans fat clogs arteries and raises 'bad' cholesterol (LDL), while scrubbing away the 'good' (HDL) cholesterol that keeps arteries clean, which is why manufacturers have been working to remove it from their products (Kellogg, Walkers and United Biscuits, to name but a few).

There are now a number of trans-free alternatives to hydrogenated fats on the market and several fat modification techniques, although these may come at a price - be it a reduction in shelf-life or an increase in price.

Omega 3’sOmega 3’sOils found in fish that lower LDL’s , reduce

heart attack risks and increase brain function

Which came first…the chicken or the egg? In this case it was the chicken!Omega-3 enriched eggs are produced by altering

the diet of laying hens. Hens are fed a special diet which contains 10-20% ground flaxseed. Flaxseed is higher in omega-3 fatty acids and lower in saturated fatty acids than other grains. As a result, the eggs produced from hens on this feed formula are higher in omega-3 fatty acids. The total fat content and cholesterol level of the egg remain very similar.

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