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Transcript of Food Chemistry MSP Summer 2009. What does Food Provide us With? Water (solvent, reactant)...
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Food Chemistry
MSPSummer 2009
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What does Food Provide us With?
• Water (solvent, reactant)• Carbohydrates (starch, fructose, sucrose)
– monosaccharides, disaccharides, polysaccharides
• Proteins– amino acids
• Fats– fatty acids
}macronutrients
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Micronutrients• Vitamins and Minerals – needed as
coenzymes for reactions in the body and antioxidants
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“Catabolic” Processes
• “Catabolism” – breaking down large biomolecules into smaller biomolecules
• Carbohydrates, fats, and proteins can all be broken down to release energy
• Carbohydrates are the most common fuel• Simple sugars like glucose are broken
down to create ATP– or ATP equivalents
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Stage I: Hydrolysis
The purpose of Stage I in catabolism is to degrade food molecules into component subunits:
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Stage 1: Hydrolysis
• Polysaccharides degraded to monosaccharides– Begins in the mouth with amylase action on starch
• Proteins degraded to amino acids– Begins in the stomach with acid hydrolysis (pepsin)
• Fats broken into fatty acids and glycerol– Begins in small intestine with fat globules– Disperse with bile salts– Degrade with pancreatic lipase
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Carbohydrates Overview
• Carbohydrates– larger sugars converted to glucose (6 carbon)– glucose converted to two pyruvate (3 carbon)– each pyruvate converted to two acetyl-
coenzyme A (2 carbons) + 2 CO2
– Each coenzyme A is eventually converted into 2 CO2 and ATP in the citric acid cycle
– Along the way other reduced coenzymes are made and converted into ATP during oxidative phosphorylation
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21.7 Glycogen – Storage in Muscles
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Glycogenesis
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Glycogenolysis
• Glycogen degradation is controlled by: – Glucagon
• Pancreas responds to low blood sugar – Epinephrine
• Adrenal gland to stress/threat
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Glycogenolysis
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Insulin vs. Glucagon
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Sources of Carbs?
• What are some common sources of carbohydrates?
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Proteins Overview
• Proteins are broken down into amino acids• Amino acids can be metabolized and used
for fuel or• Used to build other amino acids
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Amino Acids in the Diet• Essential amino acids – cannot be made in the
body and are required in the diet
• Nonessential amino acids – can be synthesized from other molecules in the body
• Complete dietary protein (usually from animals) contains all of the essential amino acids.
• Incomplete dietary protein (from plant sources like soy) do not contain all of the essential amino acids.
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Fats Overview
• Provide energy• Animals store energy
as fat• Insulation, protection• Fats belong to the class
of biomolecules called lipids
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Functions of Fats/Lipids
1. Energy source. 1 g of fat = 9 kcal (twice that of a carbohydrate)
2. Energy storage (fat cells or adipocytes)3. Free flowing structure in the cell membrane
(phospholipids)4. Hormones – regulatory molecules in the body5. Vitamins – Vitamins A, D, E, and K are lipids
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Fat Soluble Vitamins
koagulations-vitamin
antioxidant
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Functions of Lipids1. Energy source. 1 g of fat = 9 kcal (twice that of a
carbohydrate)2. Energy storage (fat cells or adipocytes)3. Free flowing structure in the cell membrane
(phospholipids)4. Hormones – regulatory molecules in the body5. Vitamins – Vitamins A, D, E, and K are lipids6. Vitamin absorption – dietary fat carries vitamins A,D, E,
and K into the body7. Protection – fat in the body is a shock absorber for vital
organs8. Insulation – fat in mammals keeps organs insulated from
the cold
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Fatty Acids• Not “fats”• Saturated: Have the general formula
CH3(CH2)nCO2H. – Are solids at room temperature– think “Crisco”
myristic (C14) and palmitic acid (C16) correlated to heart disease
high melting point
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Fatty Acids
• Unsaturated: Have one or more double bonds. Are often liquids at room temperature. (found in vegetable oil)– synthesized by plants, think “Wesson oil”
more trouble packing in solid state = lower melting points
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Double Bonds
- double bonds can be cis or trans and are labeled based on the number of the carbon atom where the double bond occurs
- Chains can be named systematically or with common names cis-9-hexadecenoic acid
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Melting Points
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Lipid Metabolism
• Triglycerides are emulsified (dissolved) into fat droplets by bile salts from liver
– Bile: micelles of lecithin, cholesterol, protein, bile salts, inorganic ions, and bile pigments
lecithin
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Hydrolysis of Fats
• Hydrolysis of triglyceride ester bonds is catalysed by pancreatic lipase
• Makes monoglycerides and fatty acids
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Micelles
• Transport lipids
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Bile SaltsHave steroid structure
From what common steroid lipid are bile salts sythesized in the body?
a. testosteroneb. lecithinc. cholesterold. estradiol
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Fatty Acid DegradationOverview• Fatty acids are degraded into 2-carbon
fragments in a process called -oxidation• Step 1 of -oxidation : Activation• Steps 2 – 5 are a set of four reactions with a
basic outline similar to the last four reactions of the citric acid cycle– Each pass through the cycle releases acetyl CoA and
returns a fatty acyl CoA with 2 fewer carbons – One molecule of FADH2 and one molecule of NADH
are produced for each cycle of -oxidation
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8 ATP per carbon!
16 carbon fatty acid
2 phosphate bonds!
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Sources of Fats?
• What are some common sources of fats?
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The Four Food Groups?
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The Food Pyramid
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Lesson 1: Venn Diagram
• What we eat for breakfast, lunch, and dinner. (on board)
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Lesson 2: Identifying Healthy Foods
• Gather each of these in a cup and label:1. rice2. flour3. dried apple4. egg white5. peanuts6. granola bar7. freeze dried onion8. coconut flakes
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Equipment
• Each Group:– 2 medium resealable plastic food bag– 2 ten section test trays (label sections 1-10)– 4 forceps– 2 hand lenses– 8 small spoons– 1 large resealable storage bag
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Venn diagram
• Which of these foods are on our orginal Venn diagram?
• Write down some observations about each food (feel, smell, look, but NOT taste)
• Which foods have you eaten before?
• Store all of the foods for later.
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Lesson 3, Testing Liquids for Starch (Carbohydrate)
Iodine by itself = brownIodine + starch = dark blue/black
Prep: brown bottle 10 mL I2, rest H2Ocornstarch, 5 mL cornstarch, 100 ml watercorn syrup, 5 mL syrup, 100 mL waterpour each liquid in a bottle to make set of 5 liquids per
groupwater, corn starch, corn syrup, corn oil, milk
Procedure: Add a few drops of I2 solution to a few mL of liquid
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Class Test Table (on board)
liquid starch test
watercorn starchcorn syrupcorn oilmilk
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Lesson 4 – Testing Foods for Starch
• Preparation: peel and crumble peanut, tear the apple, crumble granola bar
• Prodedure: Add two drops water to each food to help with test?? Add 2 drops I2 solution
• make observations
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Class Data (on board)
Test Food I2 + foodriceflourappleegg whitepeanutgranolaonioncoconut
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Lesson 5 – More about Starch
• Work out any differences in class data on liquids and solids.– are students using correct # of drops– are students measuring materials with greater
accuracy?– are students avoiding contamination (using
toothpicks, forceps)– Are students re-testing foods and re-
evaluating?
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Lunch
• What types of food (liquid and solid) might be good to suggest students bring from home for testing?
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Lesson 6 – Testing for Glucose
Preparation: prepare corn starch and corn syrup same way as with starch test
Procedure: Use glucose test paper to test the same liquids tested for starch.
Record results on board.
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Lesson 7 – Testing for Glucose
Preparation: prepare peanuts, apple, and granola. Add 2 drops of water to each food. Stir well.
Procedure: Use glucose test paper to test the same foods tested for starch.
Record results on board.
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Lesson 8 – More about Glucose
Make a Venn diagram for foods containing starch and foods containing glucose.
Work out any differences in positive and negative tests for glucose.
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Lesson 9: Testing for Fats
Grease Spot Test! Paper bags.
Preparation: Prepare corn starch and corn syrup the same way. Cut a bag into rectangles (about 16). Keep 10 of them for lesson 10.
Procedure: Put two drops of liquid on. Blot extra liquid. Wait 10 minutes for appearance (or not) of a grease spot. [Check 2% milk also]
Record Class Data on board
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Lesson 10: Testing Foods for Fats
• Preparation: shell and crush peanut• Put one small spoon of each food on the
test paper. (BE SURE TO WIPE FINGERS)
• Rub the food on the paper. Check after 10 min.
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Lesson 11: More about fats
• More or less a useless lesson• Check any discrepancies?
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Lesson 12: Testing for ProteinsTest papers (hold with forceps)blue color remains: contains proteinblue color fades: small amt. of proteinblue color disappears: no proteinPreparation: make corn starch and corn syrup
solutions. Make developing solution ( ½ liter of white vinegar and ½ liter of isopropanol)
Procedure: label test strip, test each liquid by dipping, develop in petri dish for 5 min.
(test the 2% milk too)
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Lesson 13: Testing Foods for Protein
• Let’s split the labor:– Group 1: peanut and coconut– Group 2: egg white and onion– Group 3: rice and apple– Group 4: Flour and granola– Group 5: onion
• Preparation: use forceps to touch the foods. Shell the peanut. Tear apple, crumble granola.
• Two or three drops of water. Stir for 1 min. Mash damp food onto test strip (blue end).
[record class data (on board)]
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Lesson 14: More about protein
• Venn diagram: carbs, fats, proteins
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Lesson 15: Examine Labels
• Just practice checking labels for food contents. No real experiments.
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Lesson 16: Marshmallow
• Test to see what is in a marshmallow (starch, glucose, fat, protein)
• record class data on board
• check marshmallow label!