Homework: - PowerPoint PPT Presentation

slide1 n.
Download
Skip this Video
Loading SlideShow in 5 Seconds..
Homework: PowerPoint Presentation
play fullscreen
1 / 54
Homework:
147 Views
Download Presentation
emele
Download Presentation

Homework:

- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript

  1. Bio 9D: Monday, 10.19.10Title: Intro to Nutrition & Food • Homework: • Read pgs. 44-45. Answer the questions on the back of Assignment sheet in your notebooks! • Silent Do Now: (in NB w/ title & date) • Create 3 lists: CarbohydratesFats/LipidsProteins • Now identify which category each of the following foods belongs in: Butter Egg Pasta Rice Chicken Oil Fruit • Next, think of at least one more food item to go in each list. • Today’s Objectives: • Identify examples of foods that contain carbohydrates, lipids, and proteins. • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins.

  2. Agenda What’s in the hamburger? – paired activity Overview of Mega-Unit Design a meal posters – Day 1

  3. What’s in this hamburger? • In PAIRS, determine: • What are the sources of carbohydrates? • What are the sources of lipids (fats)? • What are the sources of proteins? • List any ingredients for which you’re not sure which category (carbs, lipids, proteins) they go into. • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  4. Identifying the Carbon Compounds in this Hamburger Lettuce and Tomato = Carbohydrate (Fiber) Ketchup = Mostly Carbohydrate (simple sugar from Corn Syrup) Hamburger Meat = Lipids and Proteins Cheese = Mostly Proteins and Lipids Bun = Carbohydrate (Complex Carb from Starch) • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  5. Agenda What’s in the hamburger? – paired activity Overview of Mega-Unit Design a meal posters – Day 1

  6. The next Month (or so) at a Glance: Biochemistry, The Power of Enzymes, and Digestion We will be answering these questions: • What’s in this Hamburger? • How do we get the stuff that’s in it, out? • What happens to this stuff as we get it out? • Why do we need this stuff? By the end of this unit, you should be able to… • Explain why we need carbohydrates, lipids, and proteins • Explain how we extract these nutrients from food • Explain how an enzyme’s structure fits its function • Explain how structures in the digestive system fit their function • Explain why enzymes are essential to digestion • Exhibit basic lab safety skills in the McMush & Enzyme Labs • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  7. Agenda What’s in the hamburger? – paired activity Overview of Mega-Unit Design a meal posters – Day 1

  8. Bio 9D: Wednesday, 10.20.10Title: Intro to Carbon Compounds • Homework: • Read pages 45-47 (Carbs and Lipids). Answer the questions on the back of the assignment sheet… in your notebook. • Do Now: • What is your favorite dinner meal that contains carbs, lipids, and proteins? • Write down all the ingredients for that meal. • Categorize each ingredient as carb, lipid, and/or protein • Today’s Objectives: • Identify the sources of carbs, lipids, and proteins in a meal • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other

  9. Today’s Agenda: Design a Meal: Poster Project Thinking about the scale of atoms Notes: Introduction to Carbon Compounds

  10. Design A Meal Which foods have which carbon compounds? • Part I: In your notebook… • In the food/meal that you thought of for homework… • What are the sources of carbohydrates? • What are the sources of lipids (fats)? • What are the sources of proteins? • List any ingredients for which you’re not sure which category (carbs, lipids, proteins) they go in • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  11. Design A Meal Project! • Part I: Completed in the Do Now • Part II: • Compare your meal with the person sitting next to you. Do you have the sources of carbs, lipids, and proteins correct? • Part III: • Draw a picture of your meal on a larger piece of paper • Label the Carbon Compounds on the picture You will use this poster all week as we learn about each carbon compound in more depth. At the end of the week you’ll turn it in for a project grade, so do a nice job! • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  12. Carbon Compounds:The Molecules of Living Things Answer in your notebook w/ a title: • Why do you think these are called CARBON compounds? Write some reasons in your notebook.

  13. Bio 9D: Thursday, 10.21.10Title: Carbon Compounds • Homework: • Read pages 47-48 (Nucleic Acids and Proteins) • Answer the questions on the back of the assignment sheet (in your notebook) • Silent Do Now: (in notebook w/ title & date) • Put the following in order from largest to smallest: Atom Organelle Cell Molecule • What do you know about atoms and molecules? Try to explain everything you know about them in your own words. • What questions do you have about atoms & molecules? You should be writing silently for the entire Do Now time.

  14. Bio 9D: Thursday, 10.21.10Title: Carbon Compounds • Homework: • Read pages 47-48 (Nucleic Acids and Proteins) • Answer the questions on the back of the assignment sheet (in your notebook) • Today’s Objectives • Explain that cells and organelles are made of molecules, which are made of atoms of different elements • Identify the 6 most common elements in living things • Describe and illustrate monomers and polymers • Use an analogy or a song/poem to show the relationship between monomers and polymers

  15. Let’s get a sense of scale: How Do Molecules & Atoms Relate to Cells? Zoom In

  16. Zoom in… A Single Organelle (chloroplast) in the Cell PLANT CELLS Atoms come together to make up molecules Zoom in a lot more… A Single Molecule inside the Organelle (chlorophyll) What elements do you see in the atoms that make up this molecule?

  17. Six Common Elements in Living Things: • Carbon (C) • Hydrogen (H) • Nitrogen (N) • Oxygen (O) • Phosphorus (P) • Sulfur (S) CHNOPS • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

  18. Carbon:The “Swiss Army Knife” Element of Life More versatile than any other element! • Can bond with itself and many other elements • Forms millions of large molecules Monomer – a single, building-block molecule based on carbon Polymer (a.k.a. Macromolecule) – “Many monomers” a long chain of monomers bonded together to form one huge molecule • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

  19. Monomers and Polymers: In Our Own Words • As you have read and as we have just learned, polymers are made of monomers (or monomers make up polymers… however you want to think of it). • This is sort of an easy concept, but often hard to understand when we start talking about chemical compounds. • SO…. Put this into your own words… • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other

  20. Monomers and Polymers: In Our Own Words • Your Task: • Work with your partner at your table to describe how monomers and polymers relate to each other. • (remember, this is a “part/ whole” relationship where monomers are part of the wholepolymer) • Your Options: You can illustrate monomers/polymers as… • A Written analogy w/ a picture • (i.e.: monomers are to polymers like_______ are to _______, because _________) Or… • A rap/ song/ poem describing how monomers relate to polymers • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other

  21. Bio 9D: Friday, 10.22.10Title: Carbon Compounds in Food • Homework: • Finish your Design A Meal poster (due Monday) • Silent Do Now: (in notebook w/ title and date) • In your own words, what are monomers and polymers? How do they relate to each other? • Write down an analogy (maybe the one you thought of yesterday) for monomers and polymers: A monomer is to a polymer as _____________ is to ____________________ because…

  22. Bio 9D: Friday, 10.22.10Title: Carbon Compounds in Food • Today’s Objectives: SWBAT… • Describe the monomers and polymers of carbohydrates, lipids, and proteins • Identify two key functions of carbohydrates, two key functions of lipids, and two key functions of proteins • Transition quickly and respectfully from doing individual/small-group work to doing whole-class instruction and discussion • Today’s Agenda: • Notes/Discusion: Carbohydrates • Posters: Rubric, then add info on carbs • Notes/Discussion: Proteins • Posters: Add info on proteins • Notes/Discussion: Lipids • Posters: Add info on lipids • Gallery walk: Critique others’ posters

  23. 4 Types of Carbon-Based Compounds: • Carbohydrates • Lipids • Proteins • Nucleic Acids All contain C, H, O and sometimes N, P, S. Each type is made of monomers that connect to form polymers. IMPORTANT NOTE: Each type is separate – not made of each other! Lipids are not made of carbs! • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

  24. Carbohydrates contain C-H2O Simple sugars • Monosaccharide = onesugar Ex: glucose, fructose • Disaccharide = doublesugar Ex: sucrose, lactose, maltose • Used as an immediate energy source (for cell respiration to make ATP) Foods: sugar, fruit, candy, juice, soda • Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food

  25. Objectives for Class: • Identify the 6 key elements found in living things • Explain how monomers and polymers relate to each other • Identify examples of foods that contain carbohydrates • Identify two key functions of carbohydrates in food Carbohydrates (cont) Complex sugars • Polysaccharide = manysugars • Starch – used for long-term energy storage Foods: grains, root vegetables (bread, pasta, cereal, rice, corn, potatoes) • Fiber – used for structural support in plant cell walls • Doesn’t give us energy, but helps our digestive system Foods: fruits, vegetables, whole grains (lettuce, celery, whole wheat)

  26. Today’s Agenda: Structures and Functions of Carbohydrates Meal Poster – Rubric / Guidelines Carbohydrate food poster work Structures and Functions of Proteins Protein food poster work Structures and Functions of Lipids Lipid food poster work Food Poster Gallery Walk and Feedback Session

  27. Design A Meal - Carbohydrates • Draw a picture of your meal on a larger piece of paper • Label the Carbon Compounds on the picture • Under the CarbohydrateLabels: • Identify each carb as sugar, starch, and/or fiber • Identify the monomers of carbohydrates • For starch & fiber: Identify how the monomers form a polymer • Identify how each carb helps our bodies • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  28. Transition Time… How fast can we transition from poster work to being ready for notes/discussion on proteins? You should be… In your assigned seat Notebook out & open Silently ready to listen and take notes

  29. Proteins contain C, H, O, N and some S Have thousands of different uses! Proteins can be… • Enzymes (control chemical reactions) • Hormones (ex: insulin) • Transporters • in cell membranes • in blood cells (hemoglobin) • Body structures (hair, muscle, skin, bone) • Immune system (fight diseases) • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins

  30. How can there be so many Different Proteins? Proteins are made of: • Amino acids (monomers) • There are 20 different amino acids (different R’s) • Thousands of A.A.’s connect in any possible order to form long chains  this makes thousands of different possible proteins • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins

  31. What Foods Contain Proteins? • Most animal products such as • Meat & fish • Eggs • Milk, yogurt, cheese • Beans and nuts(especially when eaten in combination with complex carbs) • Objectives for Class: • Identify examples of foods that contain proteins • Identify two key functions of proteins • Describe the monomers and polymers of proteins

  32. Design A Meal - Proteins • Part III: • Draw a picture of your meal on a larger piece of paper • Label the Proteinson the picture • Under the Protein Label • Identify the building blocks of proteins • Describe how the building blocks form a polymer • Describe 2 things proteins do for your body • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  33. 9D – Reminder of New Seats (plus a few changes) Joas Marcelo Davnys Dyani Carlheb Trae Nekeyla Hannah Samantha Kayla Christine Rayoni Jackson Courtney Warren Miguel Owen Devon Lorreno Loveng

  34. Bio 9D: Monday, 10.25.10Title: Lipids • Homework: • Finish your Design A Meal poster (due tomorrow) • Be ready to turn in notebooks tomorrow • Silent Do Now: (in notebook w/ title and date) • What are the differences between carbohydrates and proteins? Review your notes and then write a paragraph. • Your paragraph could include: • How are their functions different? (What they do for the body) • How are their sources different? (What foods they come from) • What are the building blocks (monomers) of each one?

  35. Bio 9D: Monday, 10.25.10Title: Lipids • Homework: • Finish your Design A Meal poster (due tomorrow) • Be ready to turn in notebooks tomorrow • Today’s Objectives: SWBAT… • Describe the structural characteristics of lipids • Describe 2 functions of lipids in living things • Apply knowledge of carbohydrates, proteins, and lipids to creating an informational poster about a meal • Agenda: • Notes/discussion of lipids • Finish Design-A-Meal Posters • Poster Gallery Walk

  36. Lipids contain mostly C and H • Examples: • Fats, oils, cholesterol, waxes • Characteristics: • Made of fatty acids and glycerol • Do not dissolve in water (repel water) • Uses in the Body: • Long-term ENERGY storage • Cell membranes • Waterproofing Foods: Oils (from nuts, seeds, fish, cheese, meat), butter, lard. Mad carbons = Mad Energy (aka – mad calories) • Objectives for Class: • Identify examples of foods that contain lipids • Identify two key functions of lipids • Describe the monomers and polymers of lipids

  37. Design A Meal Poster - Lipids • To finish up your poster: • Complete the Lipids section (see rubric for details) • Consult the rubric to make sure all parts of your poster are complete • Objectives for Class: • Given an example of a food, identify the sources of carbohydrates, lipids, and proteins. • Identify examples of foods that contain carbohydrates, lipids, and proteins.

  38. 9D – Reminder of New Seats (plus a few changes) Joas Marcelo Davnys Dyani Carlheb Trae Nekeyla Hannah Samantha Kayla Christine Rayoni Jackson Courtney Warren Miguel Owen Devon Lorreno Loveng

  39. Bio 9D: Tuesday, 10.26.10Title: Carbon Compounds Review • Homework: • Take out your poster and place it on your desk • For tonight – no HW! • Silent Do Now: (in notebook w/ title and date) Write a paragraph about what you like about biology so far this year! Possible things to include: • What is one thing you’ve learned this year that you didn’t know before? • Which topic have you most enjoyed learning about? Why? • Which assignments or in-class activities have you enjoyed most? If you run out of things to say… write at least 1 way in which biology class could be improved. • Today’s Objectives: SWBAT • Compare and contrast the structures and functions of carbohydrates, lipids, and proteins.

  40. Classwork:Carbon Compounds Review Packet • Work quietly on your own or with your assigned partner (you may not switch seats or partners for this work) • Pairs working quietly for the entire period receive 2 bonus points for this assignment • Pairs needing more than one reminder to be quiet will be separated and work silently, alone! • Use your notes to complete the table on the front page of the packet • Also refer to the reference chart at the back of the packet • Then answer the questions on the remaining pages • Turn in biology notebooks at the end of class. • Objectives for Class: • Compare and contrast the structures, functions, and sources of carbohydrates, lipids, and proteins.

  41. 9D – Partners for Classwork Joas Marcelo Davnys Dyani Carlheb Trae Nekeyla Hannah Samantha Kayla Christine Rayoni Jackson Courtney Warren Miguel Owen Devon Lorreno Loveng

  42. 9D – Reminder of New Seats Joas Marcelo Davnys Dyani Carlheb Trae Nekeyla Hannah Samantha Kayla Christine Rayoni Jackson Courtney Warren Miguel Owen Devon Lorreno Loveng

  43. Bio 9D: Wednesday, 10.27.10Title: Data Tables for Lab Experiments • Homework:Impt. Announcement: Meet in 405 tomorrow! • Finish the Carbon Compounds Review Packet (unless you finish in class!) • Silent Do Now: (in notebook w/ title and date) Take a minute to think about past lab experiments you have done in which you have used a table to collect and organize your data. • What does a good data table look like? Draw a picture and write down some characteristics of an outstanding table for collecting data. • What information will you need to know about this week’s McMush Lab in order to create a good data table for this experiment? • Today’s Objectives: SWBAT • Use prior knowledge to create data tables for sample experiments. • Apply knowledge of carbohydrates, lipids, and proteins to answer vocabulary questions and multiple-choice questions.

  44. Independent Classwork:Creating Data Tables • Complete the Making Data Tables worksheet. This is a pre-test to see how well you can do this without help or instruction, so you must do this silently and on your own. • When finished: • Work silently on the CC Review Packet from yesterday • Read the Current News Article (answer the questions for extra credit) • When everyone’s finished: • We will watch a video clip from SuperSize Me! • Sit at the back tables to finish the CC Review Packet

  45. 9D – Seats in Room 405 Carlheb Joas Marcelo Dyani Davnys Hannah Samantha Kayla Trae Nekeyla Warren Courtney Miguel Christine Rayoni Jackson Loveng Lorreno Devon Owen

  46. Bio 9D: Thursday, 10.28.09Title: McMush Lab Preview • Homework: One paragraph in notebook (this is on the assign. sheet) • What’s the purpose of the McMush Lab? • What will we do in Part I? Why? • What will we do in Part II? Why? • Silent Do Now – NOT IN YOUR NOTEBOOK! • Pass the Carbon Compounds Review Packet forward (last night’s HW) • Get a McMush Lab Packet • Skim over the Pre-Lab questions on pages 1-2 • Turn to page 3 and ACTIVELY READ (underline, write margin notes & questions) the Introduction and Procedure • You have 10 minutes for Silent Reading. You will then work w/ your partner to answer the pre-lab questions. • Today’s Objectives: • Prepare for lab by reviewing safety guidelines and lab procedures • Predict and justify which carbon compounds are in a Happy Meal

  47. McPre-Lab • Move your desk to face your partner • Same partner as earlier this week • Talk quietly with your partner to answer the pre-lab questions based on your reading • Some of these questions cannot be answered by pulling direct sentences from the lab… they require some thinking. • Whole class • Reviewing Part I and Part II (10 min)

  48. Bio 9D: Friday, 10.29.10Title: McMush Lab! • Homework: McMush Conclusions – Informal Lab Report • Write paragraphs for #1 and #2 (page 8) – type if possible • Bring to class on email or flash drive – Monday we will have laptops to finish typing the lab report (complete report due Tuesday) • Silent Do Now – in NB w/ title & date • What do you think a chemical indicator is, based on the lab reading? How will we use chemical indicators in this lab? • Why are we testing water along with the other substances in Part I of the lab? • What are some important safety guidelines we must follow in this lab? • Today’s Objectives: • Follow lab safety guidelines and lab procedures • Use chemical indicators to test for glucose, starch, protein, and lipids

  49. The World Famous McMush Lab… Important Terms and Concepts • What are chemical Indicators? • Chemicals that indicate the presence of a certain substance by changing color when they are in contact with that substance. • A CHANGE in color = Positive Result (the substance is there) • NO change in color = Negative Result(the substance is NOT there) • 3 Chemical Indicators in this Lab: • Benedicts Solution: Changes color when it comes in contact with a Monosaccharide likeGlucose • Iodine:Changes color when it comes in contact with a Polysaccharide like Starch • Buiret Solution: Changes color when it comes in contact with a Protein • In Part I, we test KNOWN substances (glucose, starch, oil, gelatin) • Negative Control = Water • The variable that is the same for all test trials. It is guaranteed to give a Negative Result • Part II: Test Happy Meal for glucose, starch, lipids, protein