biological molecules: you are what you eat crash course

What are the three main biological molecules we eat?

Hank talks about the molecules that make up every living thing - carbohydrates, lipids, and proteins - and how we find them in our environment and in the food that we eat. Created by EcoGeek.

What are the four biological molecules which three does this video focus on?

0:2114:08Biological Molecules - You Are What You Eat: Crash Course Biology #3YouTubeStart of suggested clipEnd of suggested clipAnd three uh an obscure. Scientist who taught us everything that we know about. Urine so far we'veMoreAnd three uh an obscure. Scientist who taught us everything that we know about. Urine so far we've talked about carbon. And we've talked about water and now we're going to talk about the molecules.

What biological molecule is food?

The food we eat – our diet – is made up of different biological molecules which give us energy and contain chemicals we need to grow and repair ourselves and help our cells function in our body. Carbohydrates and fats are made up of carbon, hydrogen and oxygen. Proteins contain carbon, hydrogen, oxygen and nitrogen.

What are the 4 biomolecules and their function?

Biomolecules have a wide range of sizes and structures and perform a vast array of functions. The four major types of biomolecules are carbohydrates, lipids, nucleic acids, and proteins.

What are the ingredients of life?

They are the ingredients for life, and we call them the carbohydrates, the lipids, the proteins, and the nucleic acids.

What are carbohydrates made of?

Carbohydrates are made up of sugars, and the simplest of them are called monosaccharides. "Mono" for one, "saccharides" for the actual root of the word sugar. The star of the show here is glucose, because it’s truly fundamental, by which I mean, like, number one on the global food chain, because it comes from the sun.

What are triglycerides and phospholipids?

So remember that triglycerides are three fatty acids connected to a glycerol. Swap one of those fatty acids out for a phosphate group, and you have a phospholipid. These make up cell membrane walls. Since that phosphate group gives that end a polarity, it’s attracted to water.

How are amino acids formed?

Amino acids form long chains called polypeptides. Proteins are formed when these polypeptides not only connect but elaborate and, frankly, really elegant structures. They fold. They coil. They twist. If they were sculptures, I would go the museum every day just to look at them, and I'd walk straight past the nudes without even looking.#N#But protein synthesis is only possible if you have all of the amino acids necessary, and there are nine of them that we can't make ourselves: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. By eating foods that are high in protein, we can digest them down into their base particles, and then use these essential amino acids in building up our own proteins. Some foods, especially ones that contain animal protein, have all of the essential amino acids, including this egg.

What is the process of getting energy from glucose?

And every cell that needs energy uses glucose to get that energy through a process called respiration. In addition to glucose, there are other monosaccharides like fructose, which has the same molecular formula (C 6 H 12 O 6) but arranged differently. These subtle chemical differences do matter.

What are the two main ingredients in fat?

Fats ( 07:47) Fats are made up mainly of two chemical ingredients: glycerol, which is a kind of alcohol; and fatty acids, which are long carbon-hydrogen chains that end in a carboxyl group. When you get three fatty acid molecules together and connect them to a glycerol, that’s a triglyceride.

Why are fats and lipids grouped together?

All of our mom’s worst enemies, the fat, which turn out to be, actually, really important, and are the most familiar sort of a very important biological molecule, the lipid.#N#Lipids are smaller and simpler than complex carbohydrates, and they’re grouped together because they share an inability to dissolve in water. This is because their chemical bonds are mostly non-polar. And since water, as we learned in the previous episode, despises non-polar molecules, the two do not mix. It's like oil and water. In fact, it's exactly like oil and water. And if you’ve ever read a nutrition label, or seen this thing called the television, you're probably pretty conversant in the way that we classify fats. But then, you know, 99% of us have no idea what those classifications actually mean.