Organic Molecule
*Carbon containing compounds produced by living organisms. -In food these are used to:1)Provide energy to our cells2)Provide the structural building blocks to make new cells and cell products
Triglycerides
*(Fats and Oils) -Lipids are in greatest concentration
Phospholipids
*(major component of cell membranes)
Steroids
*(Including cholesterol and steroid hormones)
Hydrophobic
*Lipids that do not mix with water
Hydrophilic
*Lipids that do mix with water
Saturated Fats
#NAME?
Unsaturated Fats
-Usually liquid at room temperature (Oils) -Usually from plant origin -Not highly associated with cardiovascular disease-Contain over 2 times as many calories per gram as carbohydrates or proteins
Saturation
*The number of hydrogen atoms attached to each carbon in the molecule -More saturated molecules have higher melting points (fats)-Less saturated molecules have lower melting points (oils)
Melting Point
*The temperature at which the molecules change from a solid to a liquid -It is affected by: 1) amount of saturation 2) size of the molecule
Melting Time
*How long it takes for a solid to change to a liquid at a particular temperature
Hydrogenation
*The process of increasing the number of hydrogen atoms attached to carbon atoms (increasing the saturation) in an unsaturated fat -used to make solid margarine from liquid plant-based oil
Emulsifier
*Chemical used to help mix lipids and water-Has both hydrophobic and hydrophilic properties-Example: Dish soap "dawn
Carbohydrates
*These molecules are the most common fuel molecule for living cells
Monosacharides
*The carbohydrate monomer -A simple sugar-Building block of more complex carbohydrates (polysaccharides) -Example: Glucose, Fructose, and Galactose
Disarcharides
*Two monosacharides joined together -A simple sugar -Example: Sucrose (table sugar) and Lactose (milk sugar)
Polysacharides
*Long change of sugar monomers; the carbohydrate polymer-A complex carbohydrate -Example: Starch and Cellulose
Benedict's Reagent
tests presence of most monosacharides and disacharides not polysacharides-Negative test(-): Light yellow or yellowish brown color -Positive test(+): Dark blue-black or very dark purple
Iodine (Lugol's Solution)
test presence of starch-Negative test(-): Light yellow or yellowish brown color -Positive test(+): Dark blue-black or very dark purple
Proteins
*Proteins serve as enzymes, some hormones, and structural components of tissues
Amino Acids
*The building blocks of proteins
Biuret Reagent
tests presence of protein -Negative test(-): pale or steel blue -Positive test (+): pinkish purple