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Biological Chemistry

Biological Chemistry. Water. Polar Molecule that creates 50-75% body weight Polar Molecule: ? b/c polar, held together by weak H+ bonds. Functions of Water. Universal Solvent Cohesive Adhesive Reactivity Thermal Stabilty. Mixtures with Water.

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Biological Chemistry

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  1. Biological Chemistry

  2. Water • Polar Molecule that creates 50-75% body weight • Polar Molecule: ? • b/c polar, held together by weak H+ bonds

  3. Functions of Water • Universal Solvent • Cohesive • Adhesive • Reactivity • Thermal Stabilty

  4. Mixtures with Water • Solution: solute ( less than 1 nm )mixed with solvent • Colloid: 1-100nm molecule mixed with water • Suspension: over 100 nm molecule suspended in water • Emulsion: combination of water with hydrophobic liquid

  5. Organic Chemistry • Carbohydrates: Saccharides: CHO • Fats: Lipids • Triglycerides • Phospholipids • Eicosanoids • Sterol Proteins: Peptides

  6. Carbohydrates • Monosaccharides: C6H12O6 • Disaccharides: C12H22O11 + H2O • Polysaccharides • Starches • Glycogen • Cellulose

  7. Cellular Respiration • Glycolysis

  8. The Citric Acid Cycle

  9. Lipids • Hydrophobic molecules • Less oxidized than carbohydrates….therefore more caloric value • Energy lipids vs. non-energy lipids

  10. Fatty Acids

  11. Saturated Fatty Acids 10% • Carry maximal hydrogen • Long chain fatty acid: solid at room temp. • Short chain saturated fats: liquid at room temp. (e.g., coconut oil)

  12. Monounsaturated Fats 10% • Has 1 C=C • Short chain fatty acids = what physical characteristic? • CaproleicAcid • Lauroleic Acid • Myristoleic Acid • Palmoteic Acid • Oleic Acid (Omega 9) • Eruric Acid (Omega 9)

  13. Omega 9 Fatty Acids • Terminal double bond at 9 carbon • Not considered essential • b/c no n6 bond….does not promote eicosanoids • Olive oil, canola, rapeseed, mustard oil

  14. Polyunsaturated Fats 10% • 2 or more C=C • Contain Essential PUFAs: • Omega 3 • Omega 6

  15. Omega 3 • Alpha Linolenic Acid n-3 • Sources: soybean oil, canola oil, walnuts, wheat germ, flax, fishes, chia, hemp seeds, algaes, leaves • Converted by liver into : • Eicosapantaenic Acid • Docoshexanoic Acid

  16. Functions • Neurological development • Reduce vascular disease • Reduce tumor growth • Reduce inflammation • Reduce CVD • Improved immune function • Cell structure

  17. Omega 6 • Linoleic Acid n-6 • Sources: most vegetable oil, nuts, seeds • Converted by the liver: • Arachidoic Acid • Docosopantanoic Acid

  18. Functions • Promotes dermal integrity • Visual health • Cell structure

  19. Problems Associated • Proinflammatory • Eicosanoid: • Leukotrienes: inflammation • Thromboxane: platelet aggregation • Prostanglandins: immune and inflammation response

  20. Diseases Associated • CVD • CHD • Cancer • Artherosclerosis • Alzheimers • Obesity • Diabetes • ADHD • Stroke • Arthritis • Osteoporosis • ETC!!!

  21. TransFatty Acid (TFA)

  22. Structural Comparison • Trans position • Rigid • Cis-position • Fluid

  23. Dangers • Promotes increased Coronary Heart Disease (1956) and Cardiovascular Disease by increasing LDL and decreasing HDL • New England Journal of Medicine • National Academy of Science

  24. Triglyceride Structure

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