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Chapter 3: Bio-Chemistry

Chapter 3: Bio-Chemistry. 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.

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Chapter 3: Bio-Chemistry

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  1. Chapter 3: Bio-Chemistry Biology

  2. 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

  3. 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)

  4. All CARBS… • Contain C H O • Starch: extra sugar stored as this • Mono-saccharides ex) glucose, galactose, fructose • Poly-saccharides ex) glycogen

  5. Proteins • Function? Repair… • Meat , fish, beans, tofu …… protein bars • Macromolecule • N C H O

  6. 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?

  7. 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

  8. Lipids • Saturated fats: ex. Red meat, eggs, dairy • Unsaturated fats: ex. Olive oil, corn oil, avocado

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

  10. Nucleic Acids: DNA, RNA

  11. 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

  12. http://www.youtube.com/watch?v=DFPMOxQB1tg • http://www.youtube.com/watch?v=VSU5Iu9Z9qI

  13. 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

  14. 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.

  15. 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

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