Analyzing Breakfast for Macromolecules & Micromolecules

 Make a lab report on your observation of a breakfast.  

Title: Analyzing Breakfast for Macromolecules

Purpose: To observe the preparation of a breakfast and identify the macromolecules and micromolecules involved. 

Method:

1. Observe a person preparing breakfast.  

2. Take photos of the preparation process (take photos of hands and ingredients, if the chef has not granted photo permission of their face).  Ask questions of the chef, and stay safe during the cooking lab.

3. Write a summary of the preparation process under the photos . Analyze the ingredients for being a polymer or monomer and identify which one.  For example, are you looking at a carbohydrate, a lipid, a protein?  What kind of carbohydrates are used in the ingredients?  Draw the molecular structure of the polymer or monomer.  For example, if there are dairy products, we are likely to see a disaccharide that is in ALL milk products. Is it a saturated or unsaturated fat that is used?  Saturated fats are often solid at room temperature and they are liquid at higher cooking temperatures.  Are cations and anions used - is there salt? What salt is used?  

4.  Hollandaise sauce is an EMULSION which uses an emulsifier.  Where is the emulsifier located? What is the process for making this special sauce and why is it so tricky?   I will take the time to explain what an emulsifier is later,  in detail,  so you can write this report.  

5.  When an egg is cooked, the proteins denature When does this denaturing take place?  I will take the time to explain the concept of proteins, amino acids and denaturing later so you may write this report. 

6.  Thank your chefs!  

Conclusion: Write what you learned from this observation. 

Due date: to be announced! 

Notes on BIOCHEMISTRY

We went over the handouts which included the following concepts today

BONDS in biology

1. Ionic bond 

2. covalent

a. polar covalent - example: a water molecule

b. nonpolar covalent - example - a hydrocarbon chain

c. We learned that water  forms polar covalent bonds 

3.  Functional groups like

a. carboxyl

b. amino

c. sulfhydryl

d. ketone

e. phosphate

f. aldehyde

g. hydroxyl 

We looked at FAT facts:  

FAT is NONPOLAR and HYDROPHOBIC

There are 5 functions of fats: 

1. Energy stores

2. Insulation under the skin

3.  fat packing for organs

4.  part of the phospholipid bilayer in a cell membrane 

5. steroid hormones such as ESTROGEN and TESTOSTERONE

FATTY ACIDS are composed of a carboxyl group attached to a hydrocarbon chain.  They can be SATURATED or UNSATURATED.

UNSATURATED fats have DOUBLE BONDS which are either CIS or TRANS

When you add 3 fatty acids to a glycerol, you can make a TRIGYLCERIDE using dehydration synthesis

Biomolecules Notes

Your teacher will review the  lecture on biomolecules here:  Please review the notes on Carbohydrates and Proteins

Biomolecules Notes 

Scenarios

 1.  An athlete forgot their water bottle when going to soccer practice.  After a while, the athlete notices that their pee is bright yellow, they are feeling light headed and dizzy.  What can they do to fix their situation and explain how their situation can be fixed by paying attention to OSMOSIS, DIFFUSION, ELECTROLYTES,  

2.  A 2 year old child is constantly getting respiratory infections, bronchitis, and lots of phlegm. They have symptoms of shortness of breath.  They say" my skin tastes REALLY SALTY!!!" What might be troubling this child.  Hint: it has something to do with carrier proteins on a cell membrane and the central dogma.  

3.   An adult wears contact lenses and decides to use distilled water instead of saline solution for cleaning their lenses.  They find that this causes great discomfort.  What might be causing their discomfort. Explain using the terms hypertonic, hypotonic, isotonic. 

Please answer these questions with a partner.  If you DRAW A PICTURE, then it communicates your answer even more effectively!  Answer in one  or two pages. Hand in before the period ends 

Pandemic architecture to respond to infectious respiratory diseases

We will be meeting at 9:30 at the box office of the Vancouver Orpheum Theatre on March 2 for attendance to listen to a performance of Beethoven and Prokofiev.  During the performance we will take data including estimating capacity, calculating ventilation and observing design features which support displacement ventilation.  

Read this article on the history of the Orpheum Theatre

 

Happy Valentines Day!

 On this valentine's day, give YOURSELF a valentine by taking care of your heart!  

Notes on The Cell

 On the first day of class we looked at the criteria of living things and we began to go over the Cell Structures   You will get an online quiz on wherever we get to by Thursday

THERE ARE TWO TYPES OF TRANSPORT IN A CELL

ACTIVE TRANSPORT 

    -anything that requires ATP is active transport 

    -endocytosis, which includes :

    1. Phagocytosis - a cell engulfs a smaller item using pseudopods

    2. pinocytosis

    3. receptor mediated endocytosis

Any movement of molecules AGAINST THE CONCENTRATION GRADIENT is 

active transport.  Carrier proteins are often used for Na+,  Cl+ 

           

PASSIVE TRANSPORT

    moves molecules across the plasma membrane (aka the cell membrane) ALONG

    the concentration gradient. 

    EXAMPLES:

    SIMPLE DIFFUSION - small nonpolar molecules, including O2 and CO2

    FACILITATED DIFFUSION - LARGER molecules like glucose, starch, water

     facilitated diffusion uses channel proteins , can sometimes use carrier proteins 

    

OSMOSIS 

the diffusion of water 

When an animal cell is in a hypotonic solution, it fills with water and bursts (lysis). 

A plant cell is prevented from bursting by the cell wall. A plant cell merely experiences

TURGOR PRESSURE