nutrient molecules

1
nutrient molecules
2
(No Transcript)
3
the solo arctic adventurers debate

• carry lots of food on the sled

• carry little food on the sled

• lighter
• dont have to eat as much in order to pull the
  sled

• harder to drag
• costs more bodys energy to haul
• therefore need more food to make up for it

4
(No Transcript)
5
(No Transcript)
6
(No Transcript)
7
(No Transcript)
8
(No Transcript)
9
(No Transcript)
10
(No Transcript)
11
(No Transcript)
12
(No Transcript)
13
(No Transcript)
14
(No Transcript)
15
(No Transcript)
16
(No Transcript)
17
(No Transcript)
18
Trans-unsaturated fatty acids are commonly found
in hydrogenated vegetable oils. Oils are
hydrogenated to eliminate the double bonds in the
carbon chain in order to improve oxidation
stability and to increase melting point. Liquid
vegetable oil becomes hardened and remains solid
at room temperature. However, during
hydrogenation, some unsaturated fatty acids that
are normally in the cis configuration are
converted to the trans isomers. The resulting
trans-fatty acids have long straight carbon
chains with properties similar to those of
saturated fatty acids.
Sources of Trans-Fatty Acids In the past,
margarines made with hydrogenated vegetable oil
are the major source of trans-fatty acids in
Westen diet. However, new processing techniques
allow the production of margarines with reduced
trans-fatty acids. Currently, commercially baked
goods, fast foods and other prepared foods are
the dominant sources of trans-fatty acids in our
diets. Current estimates of trans-fatty acid
intake in developed countries range from 0.5 to
2.6 of energy.
A number of studies have been conducted to
evaluate the effects of trans-fatty acids on
plasma lipids. Results from the various studies
are similar. In general, it is agreed that the
consumption of trans-fatty acids or hydrogenated
fats instead of cis-fatty acids or natural oils
led to increases in total blood cholesterol
levels but not as much as the consumption of
saturated fatty acids. However, unlike saturated
fat, trans-fatty acids also led to an increase in
LDL cholesterol and a decrease in HDL cholesterol
when used. As a result, the net effect of
trans-fatty acids on the LDL/HDL cholesterol
ratio is approximately double that of saturated
fat. Furthermore, the consumption of trans-fatty
acids also led to increased plasma triglyceride
levels. These changes may increase the risk of
coronary diseases.
http//www.landfood.ubc.ca/courses/fnh/301/lipid/l
ipid02.htm
19
(No Transcript)
20
(No Transcript)
21
(No Transcript)
22

• 10 positions... 20 choices for each position...
• so 20x20x20x......
• 2010 different molecules
• and most proteins are thousands of amino acids
  long...

23

• primary structure is the ORDER and NUMBER of
  amino acids in a simple chain
• like beads on a string

24

• remember there are different R groups
• some R groups attract each other

25
this will cause SIMPLE folds, bends, and bridges
(--------)
26
if there is regular, repetitive placement of
attractive R groups....
27

• the chain might wrap itself up into a coil
• note attractions between R groups (------)
• looks like a phone cord
• this shape is called an ALPHA HELIX

28

• these SIMPLE folds, coils, and bridges are called
• SECONDARY protein structure

29
heres how the coils are often shown
30

• the coils and crosslinks then take on a complex,
  3-dimensional folding pattern
• the pattern is VERY SPECIFIC
• each bend, kink, coil, and loop is exactly
  programmed to be in that exact place
• this is called the TERTIARY structure (or third
  degree)

31

• tertiary structure
• note the complex arrangement of coils, strands,
  loops

32
(No Transcript)
33
(No Transcript)
34
(No Transcript)
35
Four Levels of Protein Structure

• Primary
• simple strand of amino acids
• differ by the number and sequence of the amino
  acids

• 2. Secondary
• simple cross-links or folds
• dictated by R-groups on amino acids

• 3. Tertiary (TERSH-ee-air-y)
• complex 3-dimensional folding
• usually make a globular shape

4. Quaternary (KWA-ter-nair-y) some tertiaries
come together may involve non-protein molecules
36
Four Levels of Protein Structure

• Primary
• simple strand of amino acids
• differ by the number and sequence of the amino
  acids

• 2. Secondary
• simple cross-links or folds
• dictated by R-groups on amino acids

• 3. Tertiary (TERSH-ee-air-y)
• complex 3-dimensional folding
• usually make a globular shape

4. Quaternary (KWA-ter-nair-y) some tertiaries
come together may involve non-protein molecules
37
Four Levels of Protein Structure

• Primary
• simple strand of amino acids
• differ by the number and sequence of the amino
  acids

• 2. Secondary
• simple cross-links or folds
• dictated by R-groups on amino acids

• 3. Tertiary (TERSH-ee-air-y)
• complex 3-dimensional folding
• usually make a globular shape

4. Quaternary (KWA-ter-nair-y) some tertiaries
come together may involve non-protein molecules
38
Four Levels of Protein Structure

• Primary
• simple strand of amino acids
• differ by the number and sequence of the amino
  acids

• 2. Secondary
• simple cross-links or folds
• dictated by R-groups on amino acids

• 3. Tertiary (TERSH-ee-air-y)
• complex 3-dimensional folding
• usually make a globular shape

4. Quaternary (KWA-ter-nair-y) some tertiaries
come together may involve non-protein molecules
39
Four Levels of Protein Structure

• Primary
• simple strand of amino acids
• differ by the number and sequence of the amino
  acids

• 2. Secondary
• simple cross-links or folds
• dictated by R-groups on amino acids

• 3. Tertiary (TERSH-ee-air-y)
• complex 3-dimensional folding
• usually make a globular shape

4. Quaternary (KWA-ter-nair-y) some tertiaries
come together may involve non-protein molecules
40
(No Transcript)
41
(No Transcript)
42
(No Transcript)
43
(No Transcript)
44
(No Transcript)
45
(No Transcript)
46
(No Transcript)
47
(No Transcript)
48
(No Transcript)
49
(No Transcript)
50
(No Transcript)
51
(No Transcript)
52
(No Transcript)
53
(No Transcript)
54
(No Transcript)