biochemistry-nutrition nutrition vitamin c lab skim milk protein saturated and unsaturated fats...
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Biochemistry-Nutrition
NutritionVitamin C Lab
Skim Milk ProteinSaturated and Unsaturated Fats
Carbohydrates / FiberMinerals
Fats
Saturated fatty acids Unsaturated fatty acids
Trans fatty acidsLDL HDLKcal/g
Fats in nutritionMonosaccharide
DisaccharidePolysaccharide
VitaminsAmino Acids, Dipeptide,Polypeptide Protein
Minerals
Experimental Results
Part A – Qualitative Test for Lipids _________ is added to a food
sample. The mixture is then ____________. _________ is added to filtrate. A
white __________forms if the sample contained an appreciable amount of
fat.
Question 1a Experimental Results
Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white
precipitate forms if the sample contained an appreciable amount of
fat.
Question 1a Experimental Results
Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white
precipitate forms if the sample contained an appreciable amount of
fat.
Question 1a Experimental Results
Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white
precipitate forms if the sample contained an appreciable amount of
fat.
Question 1a Experimental Results
Part A – Qualitative Test for Lipids Ethanol is added to a food sample. The mixture is then Filtered. Water is added to filtrate. A white
precipitate forms if the sample contained an appreciable amount of
fat.
3. Fat Ratios Your diet should contain approximately
____% of your caloric intake from fats. Of those fat calories approximately ___ % should come from
monounsaturated fatty acids ___ % should come from
polyunsaturated fatty acids ___ % should come from saturated fatty
acids
3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from
monounsaturated fatty acids 30 % should come from polyunsaturated
fatty acids 30 % should come from saturated fatty
acids
3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from
monounsaturated fatty acids 30 % should come from polyunsaturated
fatty acids 30 % should come from saturated fatty
acids
3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from
monounsaturated fatty acids 30 % should come from polyunsaturated
fatty acids 30 % should come from saturated fatty
acids
3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from
monounsaturated fatty acids 30 % should come from polyunsaturated
fatty acids 30 % should come from saturated fatty
acids
3. Fat Ratios Your diet should contain approximately 30% of your caloric intake from fats. Of those fat calories approximately 40 % should come from
monounsaturated fatty acids 30 % should come from polyunsaturated
fatty acids 30 % should come from saturated fatty
acids
4. Saturated Fatty Acids Saturated fat is solid at room
temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.
4. Saturated Fatty Acids Saturated fat is solid at room
temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.
4. Saturated Fatty Acids Saturated fat is solid at room
temperature. This can be clearly seen in the marbling effect of beef or the firm consistency of butter. Saturated fats raise levels of blood cholesterol (total cholesterol, LDL cholesterol and HDL cholesterol) and triglycerides, (fatty materials) in the bloodstream, which can dramatically increase an individual’s risk for heart disease.
5. Trans fatty acids Trans fatty acids
Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.
5. Trans fatty acids Trans fatty acids
Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.
5. Trans fatty acids Trans fatty acids
Trans unsaturated fatty acids, or “trans fats,” are created when hydrogen atoms are added to unsaturated fats through hydrogenation of vegetable oils, a manufacturing process invented in early 20th Century. In trans fats the double bonds are in the trans configuration instead of the cis configuration.
5. Trans fatty acids
C C C= C H H Cis
C H C= C H C trans
5. Trans fatty acids
C C C= C H H Cis
C H C= C H C trans
5. Trans fatty acids
C C C= C H H Cis
C H C= C H C trans
5. Trans Fatty Acids The major contributor of trans fat in the
American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.
5. Trans Fatty Acids The major contributor of trans fat in the
American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.
5. Trans Fatty Acids The major contributor of trans fat in the
American diet is processed foods containing partially hydrogenated vegetable oils. These oils are used in everything from potato chips and other snack foods, margarine and shortening, to deep fried and fast foods. In addition, small amounts of trans fats can be found naturally occurring in meats and dairy products.
5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils
(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.
5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils
(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.
5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils
(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.
5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils
(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.
5. Trans Fatty Acids Trans fats or “partially hydrogenated” oils
(those oils that have gone through the hydrogenation process) acquire many of the properties of saturated fats and are less prone to spoilage. Solids at room temperature, they are also a very cost-effective substitute for butter since they are derived from a plant source rather than an animal source.
5. Trans Fatty Acids In the body, trans fat has been shown to
be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.
5. Trans Fatty Acids In the body, trans fat has been shown to
be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.
5. Trans Fatty Acids In the body, trans fat has been shown to
be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.
5. Trans Fatty Acids In the body, trans fat has been shown to
be a greater hazardous risk factor for heart disease than saturated fat. Studies have shown that dietary trans fats can increase levels of “bad” LDL cholesterol and decrease levels of “good” HDL cholesterol. Studies have also shown that dietary trans fats can increase triglyceride levels and lipoprotein-a levels, both risk factors for coraonary heart disease.
5. Trans Fatty Acids Most fatty acids can be produced in adequate
amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.
5. Trans Fatty Acids Most fatty acids can be produced in adequate
amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.
5. Trans Fatty Acids Most fatty acids can be produced in adequate
amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.
5. Trans Fatty Acids Most fatty acids can be produced in adequate
amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.
5. Trans Fatty Acids Most fatty acids can be produced in adequate
amounts by the body, with the exception of the two unsaturated essentialfatty acids (EFAs), which must be consumed through the diet. Unfortunately, these EFAs are removed during hydrogenation because they tend to spoil relatively quickly. Therefore, even though trans fatty acids are classified as “polyunsaturated,” the intake of these oils tends to provide all the negative health consequences commonly associated with saturated fat without any of the benefits of the EFAs found in naturally occurring polyunsaturated fats.
6. LDL’s HDL’s Low Density Lipoproteins transport
cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.
High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.
HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.
6. LDL’s HDL’s Low Density Lipoproteins transport
cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.
High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.
HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.
6. LDL’s HDL’s Low Density Lipoproteins transport
cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.
High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.
HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.
6. LDL’s HDL’s Low Density Lipoproteins transport
cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.
High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.
HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.
6. LDL’s HDL’s Low Density Lipoproteins transport
cholesterol to the body cells including blood vessels. The cholesterol than can form plaque that clog the arteries leading to heart disease.
High Density Lipoproteins transport cholesterol to the liver where it is removed from the body in the form of bile.
HDL’s are good cholesterol carriers while LDL’s are bad cholesterol carriers.
7. Energy Content in Fats
Fats = 9 kcal / g or 9 Cal/g
Protein = 4 kcal / g
Carbohydrates = 4 kcal / g
7. Energy Content in Fats
Fats = 9 kcal / g or 9 Cal/g
Protein = 4 kcal / g
Carbohydrates = 4 kcal / g
7. Energy Content in Fats
Fats = 9 kcal / g or 9 Cal/g
Protein = 4 kcal / g
Carbohydrates = 4 kcal / g
7. Energy Content in Fats
Fats = 9 kcal / g or 9 Cal/g
Protein = 4 kcal / g
Carbohydrates = 4 kcal / g
8. Fats in Nutrition Role of fat in the body
Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:
Are a part of all cell _________
Regulate the use and production of cholesterol and transport it through the body.
Absorb and carry the fat -soluble vitamins A, D, E and K.
8. Fats in Nutrition Role of fat in the body
Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:
Are a part of all cell membranes
Regulate the use and production of cholesterol and transport it through the body.
Absorb and carry the fat -soluble vitamins A, D, E and K.
8. Fats in Nutrition Role of fat in the body
Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:
Are a part of all cell membranes
Regulate the use and production of cholesterol and transport it through the body.
Absorb and carry the fat -soluble vitamins A, D, E and K.
8. Fats in Nutrition Role of fat in the body
Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:
Are a part of all cell membranes
Regulate the use and production of cholesterol and transport it through the body.
Absorb and carry the fat -soluble vitamins A, D, E and K.
8. Fats in Nutrition Role of fat in the body
Despite the widespread media attention given to the negative consequences of fat intake, it is an important and essential component of a heart-healthy diet. Fats perform a vital and valuable role in the body. For example, fats:
Are a part of all cell membranes
Regulate the use and production of cholesterol and transport it through the body.
Absorb and carry the fat -soluble vitamins A, D, E and K.
8. Fats in Nutrition Are present in the skin to _repel water.
Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.
Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.
Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________
8. Fats in Nutrition Are present in the skin to _repel water.
Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.
Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.
Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________
8. Fats in Nutrition Are present in the skin to _repel water.
Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.
Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.
Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________
8. Fats in Nutrition Are present in the skin to _repel water.
Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.
Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.
Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________
8. Fats in Nutrition Are present in the skin to _repel water.
Make up part of the material that insulates nerves and increases the efficiency of nerve conduction.
Make up an integral part of certain hormones that regulate blood pressure, clotting and inflammation.
Are stored in the body as triglycerides that can be found in the body as fat (adipose) tissue that cushion the organs, __insulate______ the body and stores potential _energy________
8. Fats in Nutrition In the body, fat is the most
efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).
8. Fats in Nutrition In the body, fat is the most
efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).
8. Fats in Nutrition In the body, fat is the most
efficient storage form of energy. It “burns off” without compromising muscle development or other important functions that the body performs. Therefore, the energy or calories that one consumes in excess of the body’s needs is mainly stored as fat (adipose).
Carbohydrates
What type of molecule is the following?
Monosaccharide
Carbohydrates
What type of molecule is the following?
Monosaccharide
Carbohydrates
What type of molecule is the following?
Monosaccharide
Carbohydrates
What type of molecule is the following? Polysaccharide
Carbohydrates
What type of molecule is the following? Polysaccharide
Carbohydrates
What type of molecule is the following? Polysaccharide
Carbohydrates
What type of molecule is the following? Disaccharide
Carbohydrates
What type of molecule is the following? Disaccharide
Carbohydrates
What type of molecule is the following? Disaccharide
Carbohydrates What is removed from two monosaccharides to
join them together?
Carbohydrates What is removed from two monosaccharides to
join them together? water
What type of molecule does the following represent?
Triglyceride – three chains-Fat molecule
Triglyceride – three chains-Fat molecule
Triglyceride – three chains-Fat molecule
Acid group fatty chain – nonpolar saturated fatty acid
Acid group fatty chain – nonpolar saturated fatty acid
Acid group fatty chain – nonpolar saturated fatty acid
Acid group fatty chain – nonpolar saturated fatty acid
Acid group fatty chain – nonpolar saturated fatty acid
cis mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
cis mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
cis mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
cis mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
cis mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
Acid end fatty chain – nonpolar monounsaturated
trans mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
trans mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
trans mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
trans mononunsaturaed fatty acid
Acid end fatty chain – nonpolar monounsaturated
trans mononunsaturaed fatty acid
Saturated fatty acid poly unsaturated fatty acid
Saturated fatty acid poly unsaturated fatty acid
Saturated fatty acid poly unsaturated fatty acid
2
H
amino
acid
Amino acid
2
H
amino
acid
Amino acid
2
H
amino
acid
Amino acid
2
H
amino
acid
Amino acid
2H
Amino acid
Two amino acids joined together to form a dipeptide, water is removed to Form this molecule
2H
Amino acid
Two amino acids joined together to form a dipeptide, water is removed to Form this molecule
2H
Amino acid
Two amino acids joined together to form a dipeptide, water is removed to Form this molecule
2H
Amino acid
Two amino acids joined together to form a dipeptide, water is removed to Form this molecule
Protein
Primary structure dependent on the aminoAcid sequence coded by DNA
Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )
Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )
Protein
Primary structure dependent on the aminoAcid sequence coded by DNA
Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )
Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )
Protein
Primary structure dependent on the aminoAcid sequence coded by DNA
Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )
Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )
Protein
Primary structure dependent on the aminoAcid sequence coded by DNA
Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )
Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )
Protein
Primary structure dependent on the aminoAcid sequence coded by DNA
Secondary structure is caused by electrostaticAttractions between neighboring amino acids( Sheets and coils )
Tertiary structure is caused by electrostatic Attractions between distance amino acids( Folding and overall 3 – D shape )
Polysaccharide – could be starch – from plants and digestible
Monosacharide – simple sugar – C6H12O6
Polysaccharide – many sugars bonded together – if it is not digestable byHumans than it is cellulose – ( nutritional fiber)
•
•Sucrose (table sugar)
Disacharide – C12H22O11
•
•Sucrose (table sugar)
Disacharide – C12H22O11
Vitamin Bc -2D structure
Vitamin
Water soluble
Vitamin Bc -2D structure
Vitamin
Water soluble
Vitamin Bc -2D structure
Vitamin
Water soluble
Vitamin E -2D structure - C26H44O2
Vitamin – fat solube - ADEK
Vitamin E -2D structure - C26H44O2
Vitamin – fat solube - ADEK
1. What type of molecule is it?
Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid, Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride
1. What type of molecule is it?
Vitamin
2. Is it water soluble? Why?
Yes it would be because of a high proportion of functional groups.
2. Is it water soluble?
Yes it would be because of a high proportion of functional groups.
3. What type of molecule is it?
Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid, Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride
3. What type of molecule is it?
Polyunsaturated fatty acid
4. What type of molecule is this and what type of molecules is it composed of?
This molecule is a tripeptide. It contains three amino acids
H
Part of Protein, Vitamin, Carbohydrate, Saturated Fatty Acid, Monounsaturated Fatty Acid,
Polyunsaturated fatty acid, Monosaccahride,Disaccaride,Polysaccaride
4. What type of molecule is this and what type of molecules is it composed of?
This could be part of a protein.This molecule is a tripeptide. It contains three amino acids.
H
5. How did these molecules join?
This molecule is a tripeptide. It contains three amino acids
H
5. How did these molecules join?
They joined by dehydration synthesis. Two waterMolecules were removed to join three
amino acid molecules.
H
6. What type of intermolecular forces determine the three dimensional arrangements that sequence of amino acids obtain in these molecules?
This molecule is a tripeptide. It contains three amino acids
H
7. What type of intermolecular forces determine the three dimensional arrangements that the sequence of amino acids twist and fold into?
This molecule is a tripeptide. It contains three amino acids
H
The three dimensional structure of amino acids is dependent onHydrogen bonding, dipole-dipole interactions and London forces.Each of these above forces are dependent on one part of a amino acidmolecule having a positive charge being attracted to a negative part of another molecule in the polymer.
8a) What is primary protein structure and what codes for it?
Primary structure is the sequence of amino acids that is coded by DNA and is the
8a) What is primary protein structure and what codes for it?
Primary structure is the sequence of amino acids that is coded by DNA and is the
8b) Describe secondary protein structure and its causes
Secondary structure is caused by intermolecular forces of attraction between neighboring amino acids that create alpha helix and beta sheets.
8b) Describe secondary protein structure and its causes
Secondary structure is caused by intermolecular forces of attraction between neighboring amino acids that create alpha helix and beta sheets.
8c) Describe tertiary protein structure and its causes
Tertiary Structure is caused by intermolecular forces of attraction, ionic interactions, hydrophobic and hydrophillic interactions that create an over three dimension shape of the protein.
8c) Describe tertiary protein structure and its causes
Tertiary Structure is caused by intermolecular forces of attraction, ionic interactions, hydrophobic and hydrophilic interactions that create an over three dimension shape of the protein.
8d) Describe quaternary protein structure and its causes
Quanternary Structure is caused by intermolecular forces of attraction between separate protein subunits
8d) Describe quaternary protein structure and itscauses
Quaternary Structure is caused by intermolecular forces of attraction between separate protein subunits
8e)What happens to the three dimensional structure when these molecules are exposed to changes in pH or heat?
This molecule is a tripeptide. It contains three amino acids
They become what is called denatured. Their three dimensional shape changes and they lose there ability to perform their function. The increased vibration and Ability of acids and bases to change the polarity of the molecule disrupt the intermolecular forces of attraction
8e)What happens to the three dimensional structure when these molecules are exposed to changes in pH or heat?
This molecule is a tripeptide. It contains three amino acids
They become what is called denatured. Their three dimensional shape changes and they lose there ability to perform their function. The increased vibration and Ability of acids and bases to change the polarity of the molecule disrupt the intermolecular forces of attraction
8. How many kcal / g are associated with this nutrient?
This molecule is a tripeptide. It contains three amino acids
H
8. How many kcal / g are associated with this nutrient?
This molecule is a tripeptide. It contains three amino acids
H
4 kcal / g
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
9. What functions does this nutrient have in the human body?
This molecule is a tripeptide. It contains three amino acids
H
1. They are part of enzymes.2. They are sources of energy3. They make connective tissue such as tendons and ligaments.4. They chemical carriers and receptors.5. They are important components of immune systems.6. They make hair, nails, muscle tissue
10. What type of nutrient is this molecule? Is it fat or water soluble? Why?
10. What type of nutrient is this molecule? Is it fat or water soluble? Why?
It is a fat soluble vitamin D. It has a low proportion of charged functional groups.
11. What functions do these types of molecules have in nutrition?
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
11. What functions do these types of molecules have in nutrition?
Vitamins are substances that play an essential part in animal metabolic processes, but which the animals cannot synthesize. In their absence the animal develops certain deficiency diseases or other abnormal conditions.
Small amounts of vitamins are essential for the regulation of all bodily processes
Vitamin D is needed for the absorption of calcium and the regulation of calcium levels in the blood.
12. What type of unsaturated fatty acid is this molecule?
12. What type of unsaturated fatty acid is this molecule?
This is a cis-mononunsaturated fatty acid.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
This is a trans-mononunsaturated fatty acid.
It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure
If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all
cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown
When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
This is a trans-mononunsaturated fatty acid.
It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure
If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all
cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown
When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
This is a trans-mononunsaturated fatty acid.
It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure
If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all
cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown
When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
This is a trans-mononunsaturated fatty acid.
It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure
If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all
cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown
When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.
13. What is this type of unsaturated fatty acid is this molecule? Why is it harmful?
This is a trans-mononunsaturated fatty acid.
It leads to coronary heart disease by causing the production of plaque in arteries that in turn increases blood pressure
If raises “Bad” LDL and lowers “Good”HDL LDL=low density lipoproteins carry cholesterol to all
cells while HDL=high density lipoproteins carry cholesterol to the liver for breakdown
When it is manufactured from natural vegetable oils, essential fatty acids are eliminated.