Catalyst 1.Identify each of the following as physical or chemical changes: ii.A piece of wood is...
37
Catalyst 1. Identify each of the following as physical or chemical changes: ii. A piece of wood is sawed in half for a bbq pit fire. iii. Melted butter solidifies in the refrigerator iv. Sugar is dissolved in a glass of tea 2. Identify each of the following as filtration, distillation, or chromatography and justify why . ii. Brewing Coffee iii. Evaporating and collecting pure water iv. Water Filter v. Pouring a pot of boiling water and pasta into a strainer
Catalyst 1.Identify each of the following as physical or chemical changes: ii.A piece of wood is sawed in half for a bbq pit fire. iii.Melted butter solidifies
Catalyst 1.Identify each of the following as physical or
chemical changes: ii.A piece of wood is sawed in half for a bbq pit
fire. iii.Melted butter solidifies in the refrigerator iv.Sugar is
dissolved in a glass of tea 2.Identify each of the following as
filtration, distillation, or chromatography and justify why.
ii.Brewing Coffee iii.Evaporating and collecting pure water
iv.Water Filter v.Pouring a pot of boiling water and pasta into a
strainer
Slide 2
Wikispaces A place to learn, collaborate, and showcase. You
will create your own personal wikispace website where you will host
all of your groups work for the year. Open up 1.3.Building Your Own
Wikispaces and follow the steps!
Slide 3
Lecture 1.3 Data Analysis and Digestion
Slide 4
Data Analysis Data is everywhere and can be generated from
almost activity or observation! On the AP Exam, generating and
interpreting data will be the main focus of a vast majority of
questions.
Slide 5
Density of Different Dairies So lets learn how to be Dominant
Data Digesters! Open the re-hashed Density of Different Dairies
Lab, and use lab notebooks to complete the missing components. On
your new Wikispaces page, create a page titled Density of Different
Dairies Lab and upload your lab. Questions 1. What is the general
trend that is observed as the fat content of the dairy substance
increases? Use particulate level thinking to assess the
characteristics of the molecules that compose fat vs. molecules
that compose water. Justify your answer. 2. Detail the accuracy and
precision for your density values in the rows that you completed.
Use the literature values given for actual density. Calculate
percent error. 3. Use the mass/volume data given to create a
scatter plot graph. Add a trendline and show the equation. What
does the slope of the graph represent?
Slide 6
Aluminum Foil Transformer Create a table on excel using the
RICE table template depicted below and fill in the appropriate
information. Substances PresentObservationsPhysical/Chemical
Reaction 2 Al + 6 HCL ---> 2 AlCl 3 + 3 H 2 Initial Change End
Indicate which substances were present initially, during the
change, and at the end. List your observations (visual, olfactory,
etc.) and determine whether or not there is a physical or chemical
change.
Slide 7
William Beaumont: The Ultimate Data Collector The tale of
Alexis St. Martin: http://www.livescience.com/28996-hole-
in-stomach-revealed-digestion.html
http://www.livescience.com/28996-hole-
in-stomach-revealed-digestion.html In 1822, this man was shot in
the stomach and barely survived under the care of army physician
William Beaumont. However, a fistula (flap of skin that can open)
remained in his stomach, allowing for extensive experimentation and
documentation This is one of the main reasons we understand
digestion as well as we do.
Slide 8
Digestion
Slide 9
I. First, We Bite, Chew, and Gulp What chemical(s) could be
involved here? Is the chemical composition being changed? How do
you know? Discuss Briefly. Do just that to the first sample on your
table and think of any physical or chemical changes you can
demonstrate are happening. How do you know that they are physical
or chemical?
Slide 10
II. Down the Hatch! Your lump of food has now been crushed and
moisturized into a bolus! This bolus passes by the epiglotis on its
way and travels down your esophagus via peristalsis.
Slide 11
III. Plop! Into the Stomach Stomach: Big Ol Paperbag-shaped
muscle that squeezes food and secretes acid to aid in digestion.
What kind of changes are occurring here? Justify your
reasoning
Slide 12
IV. When Do We Get the Good Stuff? Food breaks down into a
number of things, and these usually get absorbed in the small
intestine which is connected to the stomach. Important components
include essential macromolecules! Macro = large Macro molecules =
very large relative to actual molecules Check it outBiology
Flashback! Think about our awkward pillar as an example
Slide 13
Macromolecules
Slide 14
I. Macromolecules Carbon atoms can be joined together to form
many different carbon molecules Large compounds formed by joining
many smaller molecules together are called macromolecules
Slide 15
II. Monomers and polymers II. Monomers and polymers Mono= 1
Monomer = 1 molecule Monomers join together to make macromolecules
called polymers Poly= many Polymer= many monomers joined
together
Slide 16
Four important macromolecules Carbohydrates Lipids Proteins
Nucleic acids
Slide 17
Carbohydrates Made of carbon, hydrogen, and oxygen Used as main
energy source for living things Sometimes used as structural
support o Plant walls and exoskeleton
Slide 18
Building carbohydrates Carbohydrates= forms of sugars Simple
sugars are called monosaccharides Monosaccharides link up to form
polysaccharides
Slide 19
Structure of a Carbohydrate Glucose ring structure
Slide 20
Rings connect to form polysaccharides (polymer / macromolecule)
Interesting fact: most biology words ending in - ose are sugars
like glucose, fructose, lactose, galactose
Slide 21
Sugars Colloids include: Agar and Pectin Gels Pectins hold cell
walls together. When fruit ripens, enzymes are released that break
down pectin and make the fruit get soft. Kitchen Fact: Agar uses
another sugar knows as galactose as a base instead of simple
glucose.
Slide 22
Lipids Examples: Fats, waxes, oils Made mostly of carbon and
hydrogen Used to store energy Hydrophobic=scared of water Kitchen
Fact: Butter is composed of about 80-82% fat, 16-17% water, and 1%
proteins and other lipid structures. This gives butter its unique
characteristics
Slide 23
Building lipids Made of 3 fatty acids attached to glycerol
Different types of fats Saturated fats (ex. butter) Unsaturated
fats (ex. oil) Glycerol Fatty Acid
Slide 24
Lipid Colloids include: Many emulsions use phospholipids such
as lecithin to stabilize hydrophobic and hydrophilic substances
Found in egg yolk, but usually extracted commercially from cheaper
alternative, soybeans. Mayonnaise use lecithin and egg protein,
plus the phospholipids in ground mustard to stabilize it into that
silly goo that tastes so good on sandwiches! Clarified butter is
butter that has been heated until the emulsion breaks and the water
and milk solids fall to the bottom, leaving pure butterfat at the
top. Clarified butter
Slide 25
Proteins Some help chemical reactions happen faster Some help
support cell structure Can also be used for energy
Slide 26
Building proteins Made up of amino acids Different order of
amino acids = different proteins Must be folded correctly to
work
Slide 27
Protein Colloids include: Cooked egg white is a gel formed when
the albumin proteins in the egg white open from their natural
folded shape due to heat and then bind to one another in many
places. Collagen is the main connective protein in the body and is
made of a triple helix of proteins. When heated and cooled, they
form gelatin (melting point < 95 F o ) a substance that gives
food items carrying it a delicious mouth feel.
Slide 28
Nucleic Acids Stores and passes along genetic material 2 types:
DNA and RNA Made of strands of nucleotides, which have a base made
of nitrogen
Slide 29
Building nucleic acids The building blocks of nucleic acids are
nucleotides
Bottom line All macromolecules are synthesized (made) from
simple precursors (building blocks) Monosaccharides polysaccharides
Fatty acids lipids Amino acids proteins Nucleotides nucleic acids
Building Block Macromolecule X Multiple Units
Slide 32
All The Macros at Once? A company called soylent thinks it has
the answer
Slide 33
Whats in my Food and Food Macromolecule Lab Use
http://scioly.org/wiki/index.php/Food_Science as a
guide.http://scioly.org/wiki/index.php/Food_Science Press Command +
F and search for each of the specific tests if you are in need of
help.
Slide 34
Lab Work Time
Slide 35
Lab Follow-Up Please complete the section labeled Lab Follow-Up
in your packet.
Slide 36
Slide 37
Closing Time Complete problem sets by Thursday/Friday Complete
Post-lab for Lab 3.