crash course biology video worksheet biological molecules- you are what you eat

Which biological molecule is found in the foods we eat?

What makes food? All organic (naturally occurring) molecules are classified into 4 general categories: carbohydrate, lipid, protein, and nucleic acid. Foods you consume consist of these 4 molecules.

What 3 molecules make up the food we eat?

The proteins, lipids, and polysaccharides that make up most of the food we eat must be broken down into smaller molecules before our cells can use them—either as a source of energy or as building blocks for other molecules.

What are the 4 main biological molecules for life?

biomolecule, also called biological molecule, any of numerous substances that are produced by cells and living organisms. 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 4 major types of macromolecules that you can get from food?

There are four major classes of biological macromolecules (carbohydrates, lipids, proteins, and nucleic acids), and each is an important component of the cell and performs a wide array of functions.

What is the relationship between the foods you eat molecules and atoms?

Food chemistry often starts with atoms, atoms form molecules and it's these molecules that we study in food chemistry. So, we'll start this food chemistry foundation series with atoms. Atoms are the building blocks of molecules, each and everything in this world is build up of atoms.

What biological molecule is in peanut butter?

When you get three fatty acid molecules together and connect them to a glycerol, that's a triglyceride. These figure prominently in things like butter, and peanut butter, and oils, and the white parts of meat. These triglycerides can either be saturated or unsaturated.

What are bio molecules give examples?

Biomolecules include large macromolecules (or polyanions) such as proteins, carbohydrates, lipids, and nucleic acids, as well as small molecules such as primary metabolites, secondary metabolites, and natural products.

What type of biological molecule is found in olive oil?

Olive oil is composed mainly of triacylglycerols (triglycerides or fats) and contains small quantities of free fatty acids (FFA), glycerol, phosphatides, pigments, flavor compounds, sterols, and microscopic bits of olive. Triacylglycerols are the major energy reserve for plants and animals.

What biomolecule is Rice?

Starch is a complex carbohydrate which plants create for energy storage, and is the most common carbohydrate in the human diet. Foods like potatoes, corn, rice, and wheat are rich in starch.

What specific molecule is found in broccoli?

Like other cruciferous vegetables, broccoli contains compounds called glucosinolates. It contains particularly high levels of a glucosinolate called glucoraphanin. When you chop broccoli, you release an enzyme called myrosinase from the plant cells. This enzyme reacts with glucosinolates, including glucoraphanin.

What macromolecule is pasta?

CarbohydrateNameExampleStructure/ Functional groupsCarbohydrateSugar, Bread, PastaExists as Chains or RingsLipidProteinNucleic Acid

What macromolecule is meat?

ProteinsProteins: a. Beans, meat, green leafy vegetables b. Necessary to maintain muscles c. Proteins are part of almost everything in our bodies – (reaction catalysts, antibodies, hair, nails, muscle tissue, support of cells, “traffic cops” across cell membranes) 4.

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 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 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.