Biomolecules

• Biomolecule


  Any molecule that is produced by a living organism, including large macromolecules such as proteins, polysaccharides, lipids and nucleic acids
• Condensation reaction


  A process by which two molecules form a bond with the removal of a molecule of water
• Hydrolysis

  A reaction in which water is added to a reactant, breaking the reactant into two product molecules
• Monomer


  A small molecule that joins with other similar molecules to make a polymer; repeating units of a polymer
• Polymer


  A large organic molecule consisting of small repeating units called monomers
• Simple carbohydrates


  • Broken down quickly by the body to be used as energy
  • Found naturally in foods such as fruits, milk, and milk products
  • Also found in processed and refined sugars such as candy, table sugar, syrups, and soft drinks
• Complex carbohydrates


  • Found in foods such as peas, beans, whole grains, and vegetables
  • Both simple and complex carbohydrates are turned to glucose (blood sugar) in the body and are used as energy
  • Unused glucose is stored in the liver and muscles as glycogen for use later
  • Provide vitamins, minerals, and fiber that are important to the health of an individual

  
• The majority of carbohydrates should come from complex carbohydrates (starches) and naturally occurring sugars, rather than processed or refined sugars, which do not have the vitamins, minerals, and fiber found in complex carbohydrates
• Refined sugars


  Often called "empty calories" because they have little to no nutritional value
• Types of Carbohydrates


  • Monosaccharide (sugar)
  • Disaccharides
  • Polysaccharides
• Disaccharide


  Contains two monosaccharide units (examples: Sucrose, Lactose, Maltose)
• Polysaccharide


  Contains ten monosaccharides units (examples: Starch, Cellulose, Glycogen)
• Iodine Test for Starch

  1. When drops of iodine solution are applied to a food containing starch, the solution will turn dark blue, purple, or blackish

  2. Iodine solution or tincture of iodine changes from yellow to blue or black in the presence of starch
• Benedict's Test for Reducing Sugar


  1. The Benedict's Solution provides a test for the presence of simple sugars

  2. If sugar is present, Benedict's Solution will turn color (shades of yellow, orange, brown)

  3. Positive Test: Benedict's solution changes from blue to green (very small amount of reducing sugar), to yellow (higher amount of reducing sugar) to orange or brick red (highest amount of reducing sugar)

  4. The color change is due to the formation of the brick red precipitate, Cu2 O
• It is important to eat the right kinds of carbohydrates for your health
• Recommendations for eating carbohydrates

  • When eating grains, choose mostly whole grains and not refined grains
  • Eat foods with lots of fiber
  • Try to avoid foods that have a lot of added sugar

  
• Whole grains


  Foods like whole-wheat bread, brown rice, whole cornmeal, and oatmeal. They offer lots of nutrients that your body needs, like vitamins, minerals, and fiber.
• Refined grains


  Foods that have had some parts of the grains removed, which also removes some of the nutrients that are good for your health.
• There is no one-size-fits-all amount of carbohydrates that people should eat. This amount can vary, depending on factors such as your age, sex, health, and whether you are trying to lose or gain weight.

  
• On average, people should get 45 to 65% of their calories from carbohydrates every day. On the Nutrition Facts labels, the Daily Value for total carbohydrates is 275 g per day. This is based on a 2,000-calorie daily diet.

  
• Carbohydrate recommendations for Teens

  • The Institute of Medicine recommends teenagers eat at least 130 grams of carbs per day
  • Many teens-especially teen athletes-need additional carbs
  • Teens who consume 45 to 65 percent of their calories from carbs will meet their needs
  • For example, a teen girl who eats 2,000 calories per day requires 225 to 325 grams of carbs, and a teen boy consuming 2,600 calories a day needs about 293 to 423 grams of carbohydrates daily
• Carbohydrate recommendations for Adults

  • The USDA recommends that 45 to 65 percent of your total daily calories come from carbohydrate sources
  • For example, a moderately active 18-year-old male who requires 2800 calories a day would need to consume 1680 calories from carbohydrate sources
  • A moderately active 18-year-old female who requires 2000 calories a day would need to consume 1200 calories from carbohydrate sources

  
• Low-carb diet


  Eating between 25 g and 150 g of carbs each day, can be safe but should talk to your health care provider before starting it, one problem is it can limit the amount of fiber you get each day and be hard to stay on for the long term
• Carbohydrate recommendations for before exercise

  • If the exercise lasts longer than 60 minutes, it is best to eat a few hours before exercise to give the body time to digest the meal and deliver the carbohydrate to working muscles
  • If you can't eat before exercise, a small carbohydrate-rich snack of 25-30 grams of carbohydrate can help power you through exercise
• Examples of 25-30 gram carbohydrate snacks

  • mini-bagel
  • 2 fig cookie bars
  • medium apple
  • 1 cup of oatmeal
  • 17 mini-pretzels
  • a toasted English muffin
  • a small blueberry muffin
• Carbohydrate recommendations during exercise

  • If exercise lasts for 1 to 2.5 hours, 30-60 grams of easy to digest carbohydrates (such as a beverage or gel) can be taken to provide an additional source of fuel to supplement glycogen stores
• Carbohydrate recommendations after exercise

  • If a meal is eaten with a within hours of exercise, include carbohydrate with the meal
  • If the exercise event is an all-day or multiple day tournament, consume small carbohydrate-rich snacks in the hours after exercise
  • A peanut butter and jelly sandwich with a fruit cup will provide ample carbohydrate for speedy refueling
• Unused energy


  Stored in muscles and liver for energy, once reached its max of 300-400 grams, it is then converted and stored as fat in tissues