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��Biochemistry of Milk: Lab 4

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Raymond Reynoso Fall 2018

Basics in Chemistry

• All matter is made up of atoms
• Composed of Neutrons (no charge) and Protons (positive charge) located in the center (Nucleus) of the atom called the Nucleus
• Electrons (negative charge) circle around the nucleus forming a “cloud” and are found in specific orbitals
• Electrons are what determine the chemical reactivity of a molecule

Basics in Chemistry

• Atoms attach to each other (Bond) in different ways
• Ionic Bonds: This is based on polarity, i.e. Positive attracting Negative charges
• Covalent Bonds: This is based on sharing electrons between two atoms

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Basics in Organic Chemistry

• Organic Chemistry: The scientific study of structure, properties, and reactions of organic compounds and organic materials that contain carbon atoms.
• Carbon has four electrons in its outer shell allowing for four bonds
• The most basic organic molecule is therefore one carbon molecule bonded to 4 Hydrogen molecules

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Basics in Organic Chemistry

• Organic molecules become more complex when carbons bind to another carbon forming a chain of carbons that are attached or when more than one electron is shared between carbons to form a double or triple bond.
• Organic molecules may commonly also contain Oxygen, Nitrogen, Sulfur, or Hydrogen

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Carbohydrates

• Composed of Carbon Rings (Carbon backbone folds on itself to form a ring), made up of 6 carbons forming the backbone in a ratio of [1 Carbon : 2 Hydrogens : 1 Oxygen]
• Each individual ring is called a Monosaccharide, such as Glucose or Fructose, who have the formula C6 H12 O6

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Carbohydrates & Isomers

• Isomer: Two or more compounds with the same formula but a different arrangement of atoms in the molecule and different properties.

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Polysaccharides

• When Two Monosaccharides are bonded together, they are called a Disaccharide (i.e. Lactose and Galactose)
• Many Monosaccharide together are Polysaccharides (i.e. Glycogen, Starch, Chitin, Cellulose), their formula is (C6H12O6)x
• Carbohydrates are used as sources of energy (sugars like Glucose, Fructose, Maltose and Dextrose), as well as to give structure (Chitin (Lobster Shells) and Cellulose (Plants))
• Depends not only on which Monosaccharides are attached together but also on how the molecules are bonded to each other

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Lipids

• Composed of Fatty Acids and Glycerol
• Found in Adipose Tissues (main role is to store energy in the form of fat)
• Long term storage of energy and for protection
• Makes up the Cell Membrane

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Mammals

• Mammals: Warm-Blooded vertebrate animal of a class that is distinguished by the possession of hair or fur, the secretion of milk by females for the nourishment of the young, and typically the birth of live young.

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Three Categories

• Placentals: Fetus is carried in the uterus of its mother
• Marsupiala: Young are carried in a pouch
• Monotremata: Laying eggs rather than bearing live young

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Milk

• Composed of : Protein (Casein), Carbohydrates (Lactose) and Lipids as well as important nutrients such as Calcium (Ca++) and Antibodies
• Considered a near perfect food as it contains all the major molecules and many nutrition which is why mammals feed it to their young
• Produced by mammary glands, hence why milk producing animals are called Mammals

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Today’s Lab

• Try and separate the different molecules of Milk
• We will start by separating out the protein, which is a negatively charged molecule. When this comes into contact with the H+ found in the Acid it is neutralized and then can clump together
• Ultimately we will be testing to see if we were able to separate the macromolecules.

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