Bio Unit 4

• •96% of living organisms are made of: carbon, oxygen, hydrogen, nitrogen
• •What are bodies made of?–carbohydrates, sugars, proteins, fats (lipids), nucleic acids, DNA, RNA
• §Water is inorganic (no carbon)
• Small molecules= monomers
• Bond them together= polymers
• Macromolecules: Large molecules sometimes   composed of a large number of repeating subunits
• Carbohydrates = built from sugars
• Proteins = built from amino acids
• Nucleic acids (DNA) = built from nucleotides (A,T,C,G)
• Carbs/Energy molecules: Function is quick energym, energy storage, structure, cell wall in plants.Examples–sugars–starch (plants)–cellulose (plant cell wall)–glycogen (in muscle)
• .  Monosaccharides (one sugar)
• Glucose and fructose both have  the same chemical formula:

    C6H12O6!
• Isomers - same chemical formula, but different shape!
• .  Disaccharides (2 sugars)Sucrose is glucose + fructose, for example White table sugar
• Polysaccharides(many sugars): Large carbohydrates(complex carbohydrates), Energy source, starch, energy storage in plants, potatoes, glycogen, energy storage in animals, Stored in the liver & muscles, Structure, Cellulose, Plant Cell Walls, Fibre
• Chitin: Exoskeleton, Structure in arthropods &

      cell wall of fungi
• Types of proteins:

  T-Transport Proteins (e.g., hemoglobin)

  E   -Enzymes (e.g., amylase)

  A  -Antibodies

  C  -Contractile Proteins (e.g., muscle)

  H  -Hormone (e.g., insulin)

  E  -Extra (storage – ovalbumin: egg)

  R  -Receptor Proteins

  S  -Structural Proteins
• Non-essential amino acids: Our bodies can make 12 amino acids.
• Essential amino acids: We must obtain 8 amino acids from the food we eat.
• Function of Lipids

  –energy storage

     (e.g., fat)

  –cell membrane–cushions organs–insulates body

  • think whale blubber!
• Fat is made up of three parts: Glycerol, a three carbon alcohol. 3 Fatty acids attached to the glycerol molecule
• Saturated fats:

  •Most animal fats–solid at room

    temperature

  •Limit the amount in your diet–contributes to heart disease–deposits in arteries
• Unsaturated fats:

  •Plant, vegetable & fish fats–liquid at roomtemperature•the fat moleculesDON’T stack tightlytogether•Better choice in your diet
• •Visceral fat: beneath the abdominal muscles (a.k.a. “pot belly” “beer belly”), linked to heart disease, type 2 diabetes, and Alzheimer’s disease.
• Subcutaneous fat: located beneath the skin but above the abdominal muscles, acts as padding and an energy reserve.
• In biological systems, P is found as a free phosphate ion in solution called inorganic phosphate. It Plays a central role in energy, metabolism, and biological structures.
• ATP(adenosine triphosphate): Universal energy source for cell functions. Bacteria, humans, plants & fungi all use ATP as an energy source.
• ATP is used for cell division, synthesis of proteins and DNA, active transport, muscle contraction, cell signalling and more
• ATP = Adenosine +  ribose + 3 phosphates

    (base)         (sugar)
• ATP can’t be stored and is made continuously in cellular respiration
• C6H12O6   +   O2 >   CO2 + H2O   +   ENERGY!

     (glucose)             (ATP and heat)
• ATP is made in the Mitochondria, the powerhouse of the cell!
• ATP works: When the last phosphate group is  broken off from the ATP molecule, energy is released from that bond being broken. This energy is used to drive reactions that require energy (e.g., mitosis, cell transport)
• Every ATP molecule is used and recycled over 500 times during a single day!
• Ingestion

       - Eating/drinking

  
  

  Digestion

      - breakdown of complex organic molecules into smaller components by physical (teeth, muscles) and chemical (digestive enzymes)

  
  

  Absorption - taking up the digested molecules into the cells of the digestive tract

  
  

  Egestion - Removal of waste

  materials from the body
• One long tube, open at both ends (mouth and anus), called the gastrointestinal (GI) tract.
• The mouth is Responsible for both ingestion and digestion. Your teeth physically break down your food and the salivary glands in

     the mouth secrete amylase.
• Saliva is a Mixture of water, mucus, and amylase•Amylase is an enzyme that digests starch (carbohydrate) into the disaccharide (two sugars) molecule called MALTOSE(made up of two linked glucose molecules)
• Saliva moistens/lubricates food: Secreted by three pairs of salivary glands in the mouth:

  1.Sublingual gland (under the tongue)

  2.Parotid gland (two, largest)

  3.Submandibular gland
• •Papillae on upper surface of the tongue, hold most taste buds. Your tongue is a muscle that moves your food around in your mouth until it forms a bolus