Chapter 3: Bio-Chapter 3: Bio-Chemistry Chemistry

Chapter 3: Bio-Chapter 3: Bio-Chemistry Chemistry

Biology Biology

Organic Chemistry• All living things have Carbon in them • Orgo- a class in college where all the

exercises include carbon chains • Organic compounds: 4 groups found in all

living things– Carbohydrates– Fats/ lipids– Proteins– Nucleic acids

Carbs/ Fats / Proteins: All have C,H,O

• Carbohydrates: main source of energy– Simple- quick burst of energy

(snickers)– Complex –provide more energy_ slow

release (brown rice)

All CARBS…– Contain C H O – Starch: extra sugar stored as this– Mono-saccharides ex) glucose,

galactose, fructose– Poly-saccharides ex) glycogen

Proteins• Function? Repair…

– Meat , fish, beans, tofu …… protein bars

– Macromolecule– N C H O

Proteins– Are amino acid polymers….

• Macromolecules: are giant molecules in cells made during polymerization

• Smaller units= monomers• When they join together- polymers• So are amino acids made of proteins or vice

versa?

Lipids• Fats/ Oils/ Waxes (non-polar) :

source of energy too…last– Don’t dissolve in water– Mostly C and H atoms– lipids= fatty acid + glycerol– Cell membrane

Lipids– Saturated fats: ex. Red meat, eggs,

dairy– Unsaturated fats: ex. Olive oil, corn

oil, avocado

• http://www.youtube.com/watch?v=fLonh7ZesKs&feature=related

• atherosclerosis

Nucleic Acids: DNA, RNA

Nucleic Acids• DNA and RNA (deoxy-ribose-nucleic acid)• Macromolecules/ polymers

– Monomers that make them up=nucelotides

• Contain…H, O, N, C, P• RNA and nucleotides• Nucleotide: sugar+phosphate+nitrogen

base

• http://www.youtube.com/watch?v=DFPMOxQB1tg

• http://www.youtube.com/watch?v=VSU5Iu9Z9qI

                                           

 •Chuck: 7-bone steak, flat iron steak, blade roast, ground beef

•Rib: Rib eye steak, rib eye roast, prime rib

•Shortloin: T-Bone, Porterhouse, strip steak

•Tenderloin: Filet mignon •Sirloin: Top sirloin, bottom sirloin, sirloin tip roast •Round: Top round, rump roast •Brisket: Brisket front cut, brisket first cut, corned beef •Plate: Skirt steak, ground beef •Flank: Flank steak, London broil, ground beef •Shank: Foreshank, extra-lean ground beef

• When you place your order, please specify if you would like us to include unusual cuts such as tripe, tongue, hooves, ox tail, soup bones, etc.

• Steaks • T-bone: $12.75/lb • Porterhouse: $13.25/lb• Rib Eye: $14.50/lb • Top Sirloin: $14.50/lb• Sirloin: $11.50/lb• Tenderloin: $19.75/lb• Bottom Sirloin: $15.50/lb• Flank: $5.50/lb• Skirt: $5.50/lb• Top Round: $5.50/lb• London Broil: $5.50/lb

Roasts• Bottom Round: $5.75/lb• Top Round: $5.75/lb• Eye Round: $7.00/lb• Face Rump: $5.75/lb• Shoulder: $6.50/lb