Más contenido relacionado Similar a Nutrients, Healthy Eating, Food, Health Lesson PowerPoint (20) Más de www.sciencepowerpoint.com (20) Nutrients, Healthy Eating, Food, Health Lesson PowerPoint1. • TRANS FATTY ACIDS
A.) These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
C.) Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
5. • RED SLIDE: These are notes that are very
important and should be recorded in your
science journal.
Copyright © 2010 Ryan P. Murphy
6. -Nice neat notes that are legible and use indentations
when appropriate.
-Example of indent.
-Skip a line between topics
-Don’t skip pages
-Make visuals clear and well drawn.
Disaccharide
7. • RED SLIDE: These are notes that are very
important and should be recorded in your
science journal.
• BLACK SLIDE: Pay attention, follow
directions, complete projects as described
and answer required questions neatly.
Copyright © 2010 Ryan P. Murphy
14. • Keep an eye out for “The-Owl” and raise
your hand as soon as you see him.
– He will be hiding somewhere in the slideshow
Copyright © 2010 Ryan P. Murphy
17. • This unit will cover…
– SPONCH
– Carbohydrates
• Proteins
– Lipids (Fats)
– Nucleic Acids
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
18. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Nucleic Acids
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
19. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Nucleic Acids
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
20. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Nucleic Acids
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
21. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Nucleic Acids
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
22. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
“Eat me only in
moderation.”
23. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
24. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
25. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life.
– Origins of Life
– Human Origins
26. • This unit will cover…
– SPONCH
– Carbohydrates
– Proteins
– Lipids (Fats)
– Eating Healthy
– Health Topics
– Nucleic Acids
– What is Life?
– Needs of Life
– Origins of Life
– Human Origins
27. • What did you eat for breakfast today?
Copyright © 2010 Ryan P. Murphy
28. Copyright © 2010 Ryan P. Murphy
This unit is the property of Ryan
P. Murphy copyright 2010
29. • By the end of the of this unit you should be
able to describe, proteins, carbohydrates,
lipids.
Copyright © 2010 Ryan P. Murphy
30. • By the end of the of this unit you should be
able to describe, proteins, carbohydrates,
lipids.
– This unit will help you understand the make-up
of complex molecules.
Copyright © 2010 Ryan P. Murphy
31. • By the end of the of this unit you should be
able to describe, proteins, carbohydrates,
lipids.
– This unit will help you understand the make-up
of complex molecules.
Copyright © 2010 Ryan P. Murphy
32. Area of Focus: SPONCH
Copyright © 2010 Ryan P. Murphy
33. 25 of the 92 naturally occurring elements
are essential for life.
SPONCH elements are the most biologically
important.
Copyright © 2010 Ryan P. Murphy
34. 25 of the 92 naturally occurring elements
are essential for life.
SPONCH elements are the most biologically
important.
Copyright © 2010 Ryan P. Murphy
36. • Organic Chemistry: The chemistry of
carbon compounds.
– Carbon is the duct tape of life. It holds
everything together.
37. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
38. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
39. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
40. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
41. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
42. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
43. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
44. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
45. Percentage of SPONCH elements in living things.
S. Sulfur Trace
P. Phosphorus 1.0%
O. Oxygen 65.0%
N. Nitrogen 3.3%
C. Carbon 18.5%
H. Hydrogen 9.56%
Other (Trace) 3.0%
Other (Trace) 3.0%
Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
46. • Percentage of SPONCH elements in living things.
• S. Sulfur Trace
• P. Phosphorus 1.0%
• O. Oxygen 65.0%
• N. Nitrogen 3.3%
• C. Carbon 18.5%
• H. Hydrogen 9.56%
• Other (Trace) 3.0%
• Sulfur, Sodium, Magnesium, Copper, Zinc, Selenium, Molybdenum, Fluorine,
Chlorine, Iodine, Manganese, Cobalt, Iron Lithium, Strontium, Aluminum,
Silicon, Lead, Vanadium, Arsenic, Bromine
Copyright © 2010 Ryan P. Murphy
49. • Activity! Please complete an animal graph of
the data you have just gathered.
Copyright © 2010 Ryan P. Murphy
50. • Activity! Please complete an animal graph of
the data you have just gathered.
Copyright © 2010 Ryan P. Murphy
“Hey Joey,
what’s an
animal
graph?”
51. • Activity! Please complete an animal graph of
the data you have just gathered.
Copyright © 2010 Ryan P. Murphy
“I don’t know?”
“This teacher is
crazy.”
52. • Draw a detailed animal of your choice.
– About a ½ page in your journal.
Copyright © 2010 Ryan P. Murphy
53. • Then color fill with a crayon or colored pencil
to approximate % of SPONCH elements.
Copyright © 2010 Ryan P. Murphy
68. • We now know what SPONCH is, what do
you think the SPONCH CaFe is?
Copyright © 2010 Ryan P. Murphy
69. The next most important elements for life.
Ca= Calcium
Fe= Iron
Copyright © 2010 Ryan P. Murphy
70. The next most important elements for life.
Ca= Calcium
Fe= Iron
Copyright © 2010 Ryan P. Murphy
71. The next most important elements for life.
Ca= Calcium 1.5%
Fe= Iron
Copyright © 2010 Ryan P. Murphy
72. The next most important elements for life.
Ca= Calcium 1.5%
Fe= Iron Trace
Copyright © 2010 Ryan P. Murphy
73. The next most important elements for life.
Ca= Calcium 1.5%
Fe= Iron Trace
Copyright © 2010 Ryan P. Murphy
Learn more about basic organic chemistry at…
http://www.biology.arizona.edu/biochemistry/tutorials/chemistr
y/page1.html
75. • SPONCH molecules make
– Carbohydrates (CHO) 1:2:1
– Protein (SONCH)
– Lipids (fat) (CH with a few O)
– Nucleic Acids DNA (SPONCH)
Copyright © 2010 Ryan P. Murphy
76. • SPONCH molecules make
– Carbohydrates (CHO) 1:2:1
– Protein (SONCH)
– Lipids (fat) (CH with a few O)
– Nucleic Acids DNA (SPONCH)
Copyright © 2010 Ryan P. Murphy
77. • SPONCH molecules make
– Carbohydrates (CHO) 1:2:1
– Protein (SONCH)
– Lipids (fat) (CH with a few O)
– Nucleic Acids DNA (SPONCH)
Copyright © 2010 Ryan P. Murphy
78. • SPONCH molecules make
– Carbohydrates (CHO) 1:2:1
– Protein (SONCH)
– Lipids (fat) (CH with a few O)
– Nucleic Acids DNA (SPONCH)
Copyright © 2010 Ryan P. Murphy
79. • SPONCH molecules make
– Carbohydrates (CHO) 1:2:1
– Protein (SONCH)
– Lipids (fat) (CH with a few O)
– Nucleic Acids DNA (PONCH)
Copyright © 2010 Ryan P. Murphy
82. 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
83. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
84. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
85. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
86. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
87. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
88. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
89. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
90. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
91. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
92. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
Proportion: The relation between things
(or parts of things) with respect to their
comparative quantity.
Ratio: A general term; it is obtained by
dividing one number by another.
93. • 1:2:1 ratio for carbon, hydrogen, oxygen.
Copyright © 2010 Ryan P. Murphy
Proportion: The relation between things
(or parts of things) with respect to their
comparative quantity.
Ratio: A general term; it is obtained by
dividing one number by another.
94. • You can now complete this question on
your bundled homework package.
95. • You can now complete this question on
your bundled homework package.
99. Common sugars tend to end in “ose” Ex –
glucose.
Copyright © 2010 Ryan P. Murphy
100. • Can you find the sugar below?
Copyright © 2010 Ryan P. Murphy
109. There are two types of sugars
-
-
Copyright © 2010 Ryan P. Murphy
111. Complex Sugars:
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
112. • Video! (Optional) The Glucose Song.
–What are some the functions of sugar to
the human body described in the song /
video?
– http://www.youtube.com/watch?v=jJvAL-iiLnQ
113. • Cellulose: The Cell Walls in plants.
– Strong sugar woven sugar that allows plants to be very
tall.
Copyright © 2010 Ryan P. Murphy
116. • Starch is a complex sugar
– (longer lasting energy)
Copyright © 2010 Ryan P. Murphy
117. • Activity! Making Saltine Man / Women.
– Add drops of diluted iodine in water onto the Saltine
to make a face.
Copyright © 2010 Ryan P. Murphy
118. • Activity! Making Saltine Man / Women.
– Add drops of diluted iodine (Antiseptic) in water onto
the Saltine to make a face.
Copyright © 2010 Ryan P. Murphy
119. • Activity! Testing for the presence of starch.
– Iodine (Use diluted antiseptic) turns black when
in the presence of starch.
– Draw a picture of each test tube and make a
prediction as to which one contains starch.
– Test the samples on your tray with one drop of
Iodine. Which have starch and which do not?
Copyright © 2010 Ryan P. Murphy
120. • Starch is a major component of bread.
Copyright © 2010 Ryan P. Murphy
121. • Starch is a major component of bread.
– We can find starch in breads and pasta,
vegetables, and tubers like potatoes and yams.
Copyright © 2010 Ryan P. Murphy
122. • Candy bars have lots of simple sugars
such as glucose and fructose.
129. • What types of food should you eat before an
athletic event?
– The night before vs. game time.
– Should you eat the same things, different, talk it
over and explain.
Copyright © 2010 Ryan P. Murphy
130. • Answer: Simple sugars such as a candy bar
or sugar drink will give you quick short burst
of energy, while complex sugars such as
starch are longer lasting energy but require
more time to break down.
131. • Answer: Simple sugars such as a candy bar
or sugar drink will give you quick short burst
of energy, while complex sugars such as
starch are longer lasting energy and require
more time to break down.
132. • Simple sugars can be broken down quickly for
short energy, Complex sugars have more
energy, but it takes longer to break them
down.
• Eat Complex the night before, more simple
during the event.
– A spaghetti dinner during halftime won’t help you.
– A candy bar the night before won’t help you.
Copyright © 2010 Ryan P. Murphy
134. • You can now complete this question on
your bundled homework package.
135. • You can now complete this question on
your bundled homework package.
136. • You can now complete this question on
your bundled homework package.
139. Types of sugars
• Sucrose = Glucose +
Fructose
• Lactose = Glucose +
Galactose
• Maltose = Glucose +
Glucose
Copyright © 2010 Ryan P. Murphy
140. Types of sugars
• Sucrose = Glucose +
Fructose
• Lactose = Glucose +
Galactose
• Maltose = Glucose +
Glucose
Copyright © 2010 Ryan P. Murphy
141. Types of sugars
• Sucrose = Glucose +
Fructose
• Lactose = Glucose +
Galactose
• Maltose = Glucose +
Glucose
Copyright © 2010 Ryan P. Murphy
142. Types of sugars
• Sucrose = Glucose +
Fructose
• Lactose = Glucose +
Galactose
• Maltose = Glucose +
Glucose
Copyright © 2010 Ryan P. Murphy
143. • There are two types of sugars
– Simple Sugars: Broken down quickly.
• Monosaccharide: One sugar
– Ex.) Glucose / Fructose
• Disaccharide: Two Sugars
– Ex.) Lactose / Sucrose
– Complex Sugar
• Polysaccharides: many sugars linked together.
– Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
144. • There are two types of sugars
– Simple Sugars: Broken down quickly.
• Monosaccharide: One sugar
– Ex.) Glucose / Fructose
• Disaccharide: Two Sugars
– Ex.) Lactose / Sucrose
– Complex Sugar
• Polysaccharides: many sugars linked together.
– Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
145. • There are two types of sugars
– Simple Sugars: Broken down quickly.
• Monosaccharide: One sugar
– Ex.) Glucose / Fructose
• Disaccharide: Two Sugars
– Ex.) Lactose / Sucrose
– Complex Sugar
• Polysaccharides: many sugars linked together.
– Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
146. • There are two types of sugars
– Simple Sugars: Broken down quickly.
• Monosaccharide: One sugar
– Ex.) Glucose / Fructose
• Disaccharide: Two Sugars
– Ex.) Lactose / Sucrose
– Complex Sugar
• Polysaccharides: many sugars linked together.
– Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
147. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
149. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
152. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
153. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
154. Disaccharides – two sugars.
Lactose, Sucrose.
Copyright © 2010 Ryan P. Murphy
155. Disaccharides – two sugars.
Lactose, Sucrose.
Copyright © 2010 Ryan P. Murphy
156. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
167. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
168. Complex Sugars:
Polysaccharides: Many sugars linked together
Ex.) Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
169. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Polysaccharides: many sugars linked together.
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
170. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Polysaccharides: many sugars linked together.
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
171. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Polysaccharides: many sugars linked together.
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
172. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Polysaccharides: many sugars linked together.
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
173. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Polysaccharides: many sugars linked together.
Starch / Fiber / Glycogen / Cellulose / Chitin.
Copyright © 2010 Ryan P. Murphy
174. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
175. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
176. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
177. There are two types of sugars
Simple Sugars: Broken down quickly.
Monosaccharide: One sugar
Ex.) Glucose / Fructose
Disaccharide: Two Sugars
Ex.) Lactose / Sucrose
Complex Sugar
Starch / Fiber / Glycogen / Cellulose / Chitin.
Polysaccharides: many sugars linked together.
Copyright © 2010 Ryan P. Murphy
178. • Glycogen: The storage form of glucose,
comes from starch in plants.
Copyright © 2010 Ryan P. Murphy
179. • Glycogen: The storage form of glucose,
comes from starch in plants.
Copyright © 2010 Ryan P. Murphy
180. • Glycogen: The storage form of glucose,
comes from starch in plants.
Copyright © 2010 Ryan P. Murphy
181. • Glycogen: The storage form of glucose,
comes from starch in plants.
Copyright © 2010 Ryan P. Murphy
Monomer units
(glucose)
182. • The branched structure of glycogen allows
sugars to be removed easily for energy from
many ends..
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183. • The branched structure of glycogen allows
sugars to be removed easily for energy from
many ends..
Copyright © 2010 Ryan P. Murphy
184. • The branched structure of glycogen allows
sugars to be removed easily for energy from
many ends..
Copyright © 2010 Ryan P. Murphy
185. • The branched structure of glycogen allows
sugars to be removed easily for energy from
many ends..
Copyright © 2010 Ryan P. Murphy
186. • The branched structure of glycogen allows
sugars to be removed easily for energy from
many ends..
Copyright © 2010 Ryan P. Murphy
188. • Which is a monosaccharide, disaccharide,
polysaccharide?
189. • Which is a monosaccharide, disaccharide,
polysaccharide?
190. • Which is a monosaccharide, disaccharide,
polysaccharide?
191. • Which is a monosaccharide, disaccharide,
polysaccharide?
192. • Which is a monosaccharide, disaccharide,
polysaccharide?
193. • Which is a monosaccharide, disaccharide,
polysaccharide?
194. • Which is a monosaccharide, disaccharide,
polysaccharide?
198. • Fiber: Carbohydrate the body cannot digest.
– Soluble
– Insoluble
Copyright © 2010 Ryan P. Murphy
Learn more about carbohydrates and healthy eating at…
http://www.cdc.gov/nutrition/everyone/basics/carbs.html
201. • Insoluble fiber absorbs water, creates bulkier
stools and helps to regulate the stool pattern.
Copyright © 2010 Ryan P. Murphy
202. • Insoluble fiber absorbs water, creates bulkier
stools and helps to regulate the stool pattern.
Copyright © 2010 Ryan P. Murphy
203. • Insoluble fiber absorbs water, creates bulkier
stools and helps to regulate the stool pattern.
Copyright © 2010 Ryan P. Murphy
205. “I should have ate
more insoluble
fiber to help me
stay regular.”
207. • Soluble fiber: Absorbs water and becomes
gelatinous and sticky. The down side for soluble
fiber is that harmless gas forming bacteria in the
colon may cause….
208. • Soluble fiber: Absorbs water and becomes
gelatinous and sticky. The down side for soluble
fiber is that harmless gas forming bacteria in the
colon may cause….
209. • Do Baked Beans have lots of soluble or
insoluble fiber?
210. • Do Baked Beans have lots of soluble or
insoluble fiber? Answer! Soluble Fiber
211. • Do Baked Beans have lots of soluble or
insoluble fiber? Answer! Soluble Fiber
212. • Fiber is very important to our bodies and is a
necessary part of our Gastrointestinal Tract.
Copyright © 2010 Ryan P. Murphy
213. • Fiber is very important to our bodies and is a
necessary part of our Gastrointestinal Tract.
– Eat your daily fiber and stay regular….Poop Daily!
Copyright © 2010 Ryan P. Murphy
219. • Activity! Raise your hand if you had your
poop today.
“I just
pooped my
pants.”
224. • Okay, Floaters vs. Sinkers, What’s the deal
here.
– Sinkers are more common (more dense)
225. • Okay, Floaters vs. Sinkers, What’s the deal
here.
– Sinkers are more common (more dense)
– Floaters: Increased gas content from bacteria.
• Maybe from increased fiber, but don’t worry.
Floaters are nice, but sinkers are our destiny.
226. • Video Link (Optional)! Structure of
Carbohydrates.
– http://www.youtube.com/watch?v=QckfYvIlVu
4&feature=relmfu
227. Polymer
Long complex chains of molecules
Copyright © 2010 Ryan P. Murphy
228. Polymer
Long complex chains of molecules
Copyright © 2010 Ryan P. Murphy
231. • Check out this awesome complex polymer.
Copyright © 2010 Ryan P. Murphy
232. • Check out this awesome complex polymer.
– Everybody hold up an awesome example of a
polymer.
Copyright © 2010 Ryan P. Murphy
233. • Check out this awesome complex polymer.
– Everybody hold up an awesome example of a
polymer.
Copyright © 2010 Ryan P. Murphy
234. Protein – S O N C H (Amino acid)
Copyright © 2010 Ryan P. Murphy
243. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
244. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
245. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
246. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
247. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
248. • Some foods with proteins
Copyright © 2010 Ryan P. Murphy
249. Draw a dog growling Grr….
Grrr…
G-
r-
r-
r-
Copyright © 2010 Ryan P. Murphy
250. The four important roles of proteins.
Grrr…
G-
r-
r-
r-
Copyright © 2010 Ryan P. Murphy
251. The four important roles of proteins.
Grrr…
G-Growth
r-
r-
r-
Copyright © 2010 Ryan P. Murphy
252. The four important roles of proteins.
Grrr…
G-Growth
r-Repair
r-
r-
Copyright © 2010 Ryan P. Murphy
253. The four important roles of proteins.
Grrr…
G-Growth
r-Repair
r-Reproduction
r-
Copyright © 2010 Ryan P. Murphy
254. The four important roles of proteins.
Grrr…
G-Growth
r-Repair
r-Reproduction
r-Regulate
Copyright © 2010 Ryan P. Murphy
255. There are also structural proteins.
Make list next to stick figure
Copyright © 2010 Ryan P. Murphy
257. Enzymes: Proteins act as enzymes, which are
important in making chemical reactions happen
in cells.
Copyright © 2010 Ryan P. Murphy
279. Eyes / cornea
Copyright © 2010 Ryan P. Murphy
283. • Proteins are very important to the human
body.
• Is your body getting enough protein?
284. • Proteins are very important to the human
body.
• Is your body getting enough protein?
285. • Proteins are very important to the human
body.
• Is your body getting enough protein?
286. • Video Link (Optional): Structure of Proteins
– How things in are body shaped correctly?
– Video starts slow but stick with it.
– http://www.youtube.com/watch?v=w-
ctkPUUpUc
Learn more about the important role of proteins at…
http://www.sciencelearn.org.nz/Contexts/Uniquely-Me/Science-
Ideas-and-Concepts/Role-of-proteins-in-the-body
287. • You should be close to this question in
your bundled homework.
288. • You should be close to this question in
your bundled homework.
290. • What is our next molecule of life?
– What other agenda will I address?
Copyright © 2010 Ryan P. Murphy
291. Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
292. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
293. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
294. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
295. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
296. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
297. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
298. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
299. • Lipid – C H O (Fatty acid)
Copyright © 2010 Ryan P. Murphy
301. • Please draw a stick figure and provide information
about specific proteins.
Copyright © 2010 Ryan P. Murphy
303. Cell membranes are made of a type of structural
lipid.
Copyright © 2010 Ryan P. Murphy
304. Cell membranes are made of a type of structural
lipid.
Copyright © 2010 Ryan P. Murphy
305. Chlorophyll, which is important in photosynthesis,
is a lipid.
Copyright © 2010 Ryan P. Murphy
307. • Ear wax is a lipid. It immobilizes materials
from getting stuck in your ear canal.
308. Body fat is a good thing, it provides your
body with extra energy.
Copyright © 2010 Ryan P. Murphy
309. • Not enough body fat can lead to a number
of serious health effects.
Copyright © 2010 Ryan P. Murphy
310. • However, too much body fat can also lead
to a number of adverse health effects.
Copyright © 2010 Ryan P. Murphy
318. • Heart disease is a very real and dangerous
problem.
– Video! (Optional) Shows how plaque build occurs
and leads to a heart attack.
– http://www.youtube.com/watch?v=YcNYxegDXa8
Copyright © 2010 Ryan P. Murphy
319. • Video Link! (Optional) Khan Academy
– http://www.youtube.com/watch?v=_wre2WRPiFI
&feature=related
320. • Bacon drawing Contest (5 min)
Must label the fat as a lipid
Copyright © 2010 Ryan P. Murphy
321. Sex hormones, such as testosterone and
estrogen are made of lipids.
Copyright © 2010 Ryan P. Murphy
322. Sex hormones, such as testosterone and
estrogen are made of lipids.
Copyright © 2010 Ryan P. Murphy
323. Sex hormones, such as testosterone and
estrogen are made of lipids.
Copyright © 2010 Ryan P. Murphy
324. Sex hormones, such as testosterone and
estrogen are made of lipids.
Copyright © 2010 Ryan P. Murphy
325. Sex hormones, such as testosterone and
estrogen are made of lipids.
Copyright © 2010 Ryan P. Murphy
326. • Video Link! (Optional)
– Diagramming a lipid.
– Explains saturated, unsaturated, and trans fats at
a molecular level.
• http://www.youtube.com/watch?v=3xF_LK9pnL0&feat
ure=relmfu
Copyright © 2010 Ryan P. Murphy
329. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
330. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
331. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
332. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
333. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
334. • SATURATED FATS
– These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
– Saturated fat should be limited to 10% of
calories.
– Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
– They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
336. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
B.) Saturated fat should be limited to 90% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
337. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
B.) Saturated fat should be limited to 90% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
338. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels ("bad cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
340. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
HDL levels (“good cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
341. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels (“bad cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
343. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels (“bad cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in plant products
such as spinach, lettuce, yams, corn, wheat
and bread.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
344. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels (“bad cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in plant products
such as spinach, lettuce, yams, corn, wheat and
bread.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
345. • SATURATED FATS and the bogus one is…
A.) These are the biggest dietary cause of high
LDL levels (“bad cholesterol").
B.) Saturated fat should be limited to 10% of
calories.
C.) Saturated fats are found in animal products
such as butter, cheese, whole milk, ice cream,
cream, and fatty meats.
D.) They are also found in some vegetable oils --
coconut, palm, and palm kernel oils.
• E.) (Note: Most other vegetable oils contain
unsaturated fat and are more healthy.)
Copyright © 2010 Ryan P. Murphy
349. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
350. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
351. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
352. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
353. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
354. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
355. • Unsaturated Fats:
– Help to lower blood cholesterol if used in
place of saturated fats.
– Unsaturated fats have a lot of calories, so you
still need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
• The exceptions include coconut, palm, and palm
kernel oils.)
– There are two types of unsaturated fats:
• Monounsaturated fats: Examples include olive and
canola oils.
• Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
357. • Unsaturated Fats:
A.) Increase blood cholesterol if used in place of
saturated fats.
B.) Unsaturated fats have a lot of calories, so
you still need to limit them. Most, but not all
liquid vegetable oils are unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
358. • Unsaturated Fats: and the bogus one is…
A.) Increase blood cholesterol if used in place of
saturated fats.
B.) Unsaturated fats have a lot of calories, so
you still need to limit them. Most, but not all
liquid vegetable oils are unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
359. • Unsaturated Fats: and the bogus one is…
A.) Increase blood cholesterol if used in place of
saturated fats.
B.) Unsaturated fats have a lot of calories, so
you still need to limit them. Most, but not all
liquid vegetable oils are unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
360. • Unsaturated Fats: and the bogus one is…
A.) Decrease blood cholesterol if used in place
of saturated fats.
B.) Unsaturated fats have a lot of calories, so
you still need to limit them. Most, but not all
liquid vegetable oils are unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
362. • Unsaturated Fats:
A.) Help to lower blood cholesterol if used in
place of saturated fats.
B.) Unsaturated fats do not have a lot of
calories, so you do not need to limit them.
Most, but not all liquid vegetable oils are
unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
363. • Unsaturated Fats: and the bogus one is…
A.) Help to lower blood cholesterol if used in
place of saturated fats.
B.) Unsaturated fats do not have a lot of
calories, so you do not need to limit them.
Most, but not all liquid vegetable oils are
unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
364. • Unsaturated Fats: and the bogus one is…
A.) Help to lower blood cholesterol if used in
place of saturated fats.
B.) Unsaturated fats do not have a lot of
calories, so you do not need to limit them.
Most, but not all liquid vegetable oils are
unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
365. • Unsaturated Fats: and the bogus one is…
A.) Help to lower blood cholesterol if used in
place of saturated fats.
B.) Unsaturated fats have a lot of calories so
you need to limit them. Most, but not all liquid
vegetable oils are unsaturated.
C.) The exceptions include coconut, palm, and palm
kernel oils.)
D.) There are two types of unsaturated fats:
E.) Monounsaturated fats: Examples include olive
and canola oils.
F.) Polyunsaturated fats: Examples include fish,
safflower, sunflower, corn, and soybean oils.
Copyright © 2010 Ryan P. Murphy
373. • TRANS FATTY ACIDS
– These fats form when vegetable oil hardens (a
process called hydrogenation)
Copyright © 2010 Ryan P. Murphy
374. • TRANS FATTY ACIDS
– These fats form when vegetable oil hardens (a
process called hydrogenation)
– Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
Copyright © 2010 Ryan P. Murphy
375. • TRANS FATTY ACIDS
– These fats form when vegetable oil hardens (a
process called hydrogenation)
– Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
– Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
377. • TRANS FATTY ACIDS
A.)These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises HDL levels (Good cholesterol) and lower
LDL “bad cholesterol”.
C.)Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
378. • TRANS FATTY ACIDS
A.)These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises HDL levels (Good cholesterol) and lower
LDL “bad cholesterol”.
C.)Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
379. • TRANS FATTY ACIDS
A.)These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises LDL levels (“bad cholesterol). They can
also lower HDL levels ("good cholesterol").
C.)Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
381. • TRANS FATTY ACIDS
A.) These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
C.) Trans-fatty acids are found in fish, safflower,
sunflower, corn, canola, olive and soybean oils.
Copyright © 2010 Ryan P. Murphy
382. • TRANS FATTY ACIDS
A.) These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
C.) Trans-fatty acids are found in fish, safflower,
sunflower, corn, canola, olive and soybean oils.
Copyright © 2010 Ryan P. Murphy
383. • TRANS FATTY ACIDS
A.) These fats form when vegetable oil hardens (a
process called hydrogenation)
B.) Raises LDL levels. They can also lower HDL
levels ("good cholesterol").
C.) Trans-fatty acids are found in fried foods,
commercial baked goods (donuts, cookies,
crackers), processed foods, and margarines.
Copyright © 2010 Ryan P. Murphy
384. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
385. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
386. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
387. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
388. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
389. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
390. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
391. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
392. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
393. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
394. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
395. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
396. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
397. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
398. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
399. • Which type of fat is the picture below?
– Saturated
– Unsaturated
– Trans Fatty Acid
Copyright © 2010 Ryan P. Murphy
400. • You should be close to this question in
your bundled homework.
401. Learn more about lipids (fats) at…
http://www.chem4kids.com/files/bio_lipids.html
402. • Activity! Building Molecules of Life and separating
common foods into carbohydrates, lipids, and
proteins.
– Worksheet / Building Instructions provided in the activities
folder. PowerPoint version provided next few slides.
Copyright © 2010 Ryan P. Murphy
404. • Please build a carbohydrate. CHO
• Carbon, Hydrogen, Oxygen (1:2:1)
408. Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
409. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
410. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
411. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
412. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
413. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
414. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
415. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
416. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
417. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
418. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
419. • Nucleic Acids – P O N C H (Nucleotide)
Copyright © 2010 Ryan P. Murphy
422. Nucleic acids include DNA, which carries genetic
information, and RNA, which translates that
information into proteins.
Copyright © 2010 Ryan P. Murphy
423. • DNA
– -
– -
– -
– -
Copyright © 2010 Ryan P. Murphy
425. • Shape is called double helix.
Copyright © 2010 Ryan P. Murphy
427. • DNA is a polymer (Long molecule).
Copyright © 2010 Ryan P. Murphy
428. • The units of DNA are called nucleotides.
Copyright © 2010 Ryan P. Murphy
429. • DNA has the information for our cells to
make proteins.
Copyright © 2010 Ryan P. Murphy
430. • DNA through transcription makes mRNA.
– mRNA = Messenger RNA.
Copyright © 2010 Ryan P. Murphy
446. DNA, the smartest molecule in existence. Learn more at…
http://www.bbc.co.uk/science/0/22199991
447. • Music Video Link! Hip Hip Hooray for DNA
– http://www.youtube.com/watch?v=2LIZG6iicLU
448. • Activity-Building The Molecules of Life
– You are required to build each of the molecules of life.
– Each table has a different molecule.
– Please build each molecule
– Notice the number of bonds each form based on their
atomic structure - Carbon (4) and Hydrogen (1)
– Groups will be graded for accuracy and group work.
Copyright © 2010 Ryan P. Murphy
449. • Build a Carbohydrate.
– Yellow = Hydrogen
– Black = Carbon
– Red = Oxygen
Copyright © 2010 Ryan P. Murphy
450. • Build an Amino Acid. The building blocks of
proteins.
– Yellow = Hydrogen
– Black = Carbon
– Red = Oxygen
– Blue = Nitrogen
Copyright © 2010 Ryan P. Murphy
451. • Build a Lipid.
– Yellow = Hydrogen
– Black = Carbon
– Red = Oxygen
Copyright © 2010 Ryan P. Murphy
452. • Build an Amino Acid. The building blocks of
proteins.
– Yellow = Hydrogen
– Black = Carbon
– Red = Oxygen
– Blue = Nitrogen
Copyright © 2010 Ryan P. Murphy
453. • Try and create
one of nitrogen
base. (Thymine)
– Yellow = Hydrogen
– Black = Carbon
– Red = Oxygen
– Blue = Nitrogen
Copyright © 2010 Ryan P. Murphy
455. • Quiz 1-10 Carbohydrate, Protein, Lipid,
Nucleic Acid.
Copyright © 2010 Ryan P. Murphy
Learn more about the molecules of life at…
http://www.webpages.uidaho.edu/bionet/biol115/t2_basics_of_life/l
esson2.htm
467. • Answers 1-10 Carbohydrate, Protein,
Lipid, Nucleic Acid.
Copyright © 2010 Ryan P. Murphy
491. • Activity! (Optional) If time allows.
– Six degrees of Kevin Bacon.
– Every actor or actress has a Bacon level. This is
the lowest number of actors or actresses that can
be connected to Kevin Bacon.
– Called the Six Degrees of Kevin Bacon.
– Visit:http://oracleofbacon.org/
Copyright © 2010 Ryan P. Murphy
493. • You should now be able to complete this
question in the bundled homework.
494. • You should now be able to complete this
question in the bundled homework.
495. • You should now be able to complete this
question in the bundled homework.
497. • You should now be able to complete this
question in the bundled homework.
498. • You should now be able to complete this
question in the bundled homework.
500. • You can now lightly color these pictures and
provide informative text in the white space.
505. • Try and guess the hidden picture beneath the
boxes. Please raise your hand when you think you
know.
– You only get one guess.
Copyright © 2010 Ryan P. Murphy
515. • Try and guess the hidden picture beneath the
boxes. Please raise your hand when you think you
know.
– You only get one guess.
Copyright © 2010 Ryan P. Murphy
534. • Molecules of Life. (Optional)
– http://www.youtube.com/watch?v=QWf2jcznLsY
Copyright © 2010 Ryan P. Murphy
535. • “AYE” Advance Your Exploration ELA and
Literacy Opportunity Worksheet
– Visit some of the many provided links or..
– Articles can be found at (w/ membership to
NABT and NSTA)
• http://www.nabt.org/websites/institution/index.php?p=
1
• http://learningcenter.nsta.org/browse_journals.aspx?j
ournal=tstPlease visit at least one of the
“learn more” educational links
provided in this unit and
complete this worksheet.
536. • “AYE” Advance Your Exploration ELA and
Literacy Opportunity Worksheet
– Visit some of the many provided links or..
– Articles can be found at (w/ membership to NABT
and NSTA)
• http://www.nabt.org/websites/institution/index.php?p=1
• http://learningcenter.nsta.org/browse_journals.aspx?jo
urnal=tst