you are what you eat crash course biology #3

What you eat belongs to biomolecules?

1. Carbohydrates – sugars, starches (flour), grains. Carbohydrates can be found in almost all food sources. Rice, cereal, potatoes, fruits, pasta, vegetables, etc., have some kind of carbohydrate in them.

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 biological molecule is in peanut butter?

Arachidic acid is derived from Arachis hypogaea, the scientific name for peanuts. Fatty acids may be saturated or unsaturated. In a fatty acid chain, if there are only single bonds between neighboring carbons in the hydrocarbon chain, the fatty acid is saturated.

What are lipids crash course?

Crash Course Review Recap Lipids are hydrophobic organic compounds that are divided into three main categories: fats, phospholipids, and steroids. Fats are composed of a glycerol and three fatty acids and are used for energy storage.

What does you are what you eat mean in biology?

You Are What You Eat is the idea that organisms that consume food via phagocytosis, particularly single-celled organisms that engulf other organisms, that are able to obtain genetic information from that food.

What are the 4 macromolecules?

11.1 Introduction: The Four Major Macromolecules These are the carbohydrates, lipids (or fats), proteins, and nucleic acids. All of the major macromolecule classes are similar, in that, they are large polymers that are assembled from small repeating monomer subunits.

What does peanuts do to a female body?

The benefits of peanuts sexually for females. Peanuts offer folate, a nutrient essential to the female reproductive system and one that is difficult to get from food sources. This is why peanuts are of particular benefit to women. They're also a source of biotin, which is a key nutrient to women during pregnancy.

What biological molecule is bread?

Fortunately, the yeast used in bread-making contains the enzyme maltase, which breaks maltose into glucose. When the yeast cell encounters a maltose molecule, it absorbs it. Maltase then bonds to the maltose and breaks it in two.

What is the most important biomolecule?

Proteins. Proteins are the primary building materials of the body. Your hair, skin, muscles, and organs are composed mostly of proteins. Proteins are strong yet flexible, and they have a complex 3-D structure.

What macromolecule is DNA?

Nucleic acidsNucleic acids, macromolecules made out of units called nucleotides, come in two naturally occurring varieties: deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). DNA is the genetic material found in living organisms, all the way from single-celled bacteria to multicellular mammals like you and me.

What are 4 types of lipids?

Major types include fats and oils, waxes, phospholipids, and steroids.

Is a carb a macromolecule?

Carbohydrates, nucleic acids, and proteins are often found as long polymers in nature. Because of their polymeric nature and their large (sometimes huge!) size, they are classified as macromolecules, big (macro-) molecules made through the joining of smaller subunits.

What are lipids made of?

Lipids are made up of the same elements as carbohydrates: carbon, hydrogen, and oxygen. However, lipids tend to contain many more hydrogen atoms than oxygen atoms.

Why is fat important?

They are important for your body to function. Fat does not make you fat by itself. An excess amount of anything that provides you with energy, will be stored as fat, so you can use the energy later. Fat can be stored as fat, just like carbohydrates and protein can.

What does polarity mean in chemistry?

Polarity means one end is positive and the other is negative. For example in phospholipids, the phosphate is positive and the other side is negative. The negative side avoids water, so the molecule doesn't mix well. Solubility is how well something mixes, so there is your answer.

What are macronutrients?

Direct link to Paul Vinell's post “Macronutrients are nutrie...”. more. Macronutrients are nutrients that provide energy; proteins, fat and carbohydrates. Fat does not just provide us with energy, it's used in vitamin absorption, your brain, your cells, hormones, hair, skin, etc.

What enzyme breaks down cellulose?

So throw that on some cellulose in an ionic solution, and cellulose will break down into its components, i.e. D-glucose.

What is Hank's talk about?

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.

Why do plants have cell membranes?

Plant cells have cell membranes made of phospholipids, to regulate osmosis and cell function. Outside the cell membrane, plant cells have a cell wall, which keeps the plant's overall structure in tact. Comment on Danny's post “Plant cells have cell mem...”. ( 5 votes)

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Why are Omega 3 fats important?

But the reason why these are important is because we can't synthesize them ourselves. They're essential fatty acids, meaning that we need to eat them in order to get them.

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 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 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.