Carbohydrates

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Carbohydrates

• Polymers made of simple sugars
• Provide our cells with a preferred source of
  energy
• C6H12O6 broken down during cellular respiration

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Monosaccharides

• Simple sugars
• Glucose (C6H12O6)
• Fructose (C6H12O6)
• Galactose (C6H12O6)
• Molecules with the same formula but different
  structures are called Isomers
• Biomolecules The Carbohydrates

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Disaccharides

• Consist of 2 monosaccharides bonded together by
  dehydration synthesis
• C6H12O6 C6H12O6 C12H22O11 H2O
• Lactose Glucose Galactose
• Sucrose Glucose Fructose
• Maltose Glucose Glucose
• Dehydration Synthesis
• All Isomers of each other

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Polysaccharides

• Long polymers of simple sugars
• 3 examples
• Starch stored in plant amyloplasts of plant
  cells
• Cellulose found in the cell wall of plant cells
  
• Glycogen animal starch
  

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Lipids

• Contain more energy potential than any other
  organic compound but.
• Our cells second choice for energy
• Hydrophobic
• Fats, oils and waxes
• Triglycerides, steroids, component of the plasma
  membrane and some hormones are lipids.
• Composed of a Glycerol molecule bonded to three
  Fatty Acids (Triglyceride)
• Lipids

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Triglycerides

• - composed of a glycerol molecules bonded to 3
  fatty acids
• Glycerol

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Fatty Acids

• There are three types
• 1. Saturated Fatty Acids
• - long chains of carbon with single bonds between
  the carbons, and a carboxyl acid group at the
  left end.
• Have a look

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Saturated Fatty Acids

• -found in the fats of animal products
• Ex butter, red meat, whole milk, eggs, chocolate.
• - solids at room temperature
• -excess intake can raise your blood cholesterol
  level increasing your risk of coronary artery
  disease

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Fatty Acids

• 2. Unsaturated Fatty Acids
• - long chains of carbon with a carboxyl acid
  group on the left end, and 1 double bond in the
  chain of Carbon.
• Have a look

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Unsaturated Fatty Acids

• - found in foods like nuts, avocados, and oils
  from olives, canola and peanuts
• - usually liquids at room temperature
• - intake of these foods may help reduce LDLs
  (bad cholesterol)

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Fatty Acids

• 3. Polyunsaturated Fatty Acids
• - long chains of carbon with a carboxyl acid at
  the left and more than one double bond in the
  chain.
• Have a look

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Polyunsaturated Fatty Acids

• - found in vegetable oils, corn oil, sunflower
  oil
• - liquids
• - do not contribute to LDL build up

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Dehydration Synthesis of a Triglyceride molecule

• Triglyceride Synthesis

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Lets draw a Triglyceride that would be a liquid
at room temperature.

• Show your reactants and products

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Check this out

• Hydrogenated fat is solid or semi-solid at room
  temperatures. The best example of this is
  margarine. Hydrogenated fats are created when an
  oil that is largely unsaturated, such as corn
  oil, has hydrogen added to it. Hydrogenated fats
  are found in almost every processed food in the
  supermarket. Hydrogenated oils are fats with
  trans fatty acids that have the same capacity to
  do harm as saturated fats.  Research has shown
  trans fatty acids increase the LDL cholesterol,
  decrease the HDL cholesterol and thus, increase
  the risk of coronary heart disease.
• Baked goods like cookies and muffins buy them
  from the supermarket, they almost certainly have
  hydrogenated fat. Make them yourself, using
  margarine, they have hydrogenated fat. Make them
  yourself using liquid canola oil no hydrogenated
  fat.
• IMPORTANT NOTE About Canola Oil It is VERY
  important to buy canola oil that is 100 expeller
  pressed, uses no heat, chemicals or solvents
  during extraction and uses plants that are  grown
  from seed that is NOT genetically altered. Please
  see further information about genetically-engineer
  ed foods and avoid the all!!!.
• Non-hydrogenated fats

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Trans Fats?

• So what is so bad about trans fats? And what
  exactly is a trans fat, or a hydrogenated fat for
  that matter? Trans fatty acid (commonly known as
  trans fat) is formed when vegetable oil is
  hydrogenated (a chemical process) to make it
  solid at room temperature. Hydrogenated fat has
  long been used in products such as biscuits,
  cakes and margarines for its functional
  properties - it gives the desired structure and
  hardness while increasing shelf-life.
• But is widely believed that trans fat clogs
  arteries and raises 'bad' cholesterol (LDL),
  while scrubbing away the 'good' (HDL) cholesterol
  that keeps arteries clean, which is why
  manufacturers have been working to remove it from
  their products (Kellogg, Walkers and United
  Biscuits, to name but a few).
• There are now a number of trans-free alternatives
  to hydrogenated fats on the market and several
  fat modification techniques, although these may
  come at a price - be it a reduction in shelf-life
  or an increase in price.

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Omega 3s

• Oils found in fish that lower LDLs , reduce
  heart attack risks and increase brain function
• Which came firstthe chicken or the egg?
• In this case it was the chicken!
• Omega-3 enriched eggs are produced by altering
  the diet of laying hens. Hens are fed a special
  diet which contains 10-20 ground flaxseed.
  Flaxseed is higher in omega-3 fatty acids and
  lower in saturated fatty acids than other grains.
  As a result, the eggs produced from hens on this
  feed formula are higher in omega-3 fatty acids.
  The total fat content and cholesterol level of
  the egg remain very similar.

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Atherschlerosis

• Atheroschlerosis
• Bypass surgery
• Angioplasty
• Bypass Surgery Updates