Any characteristics, number, or quantity that can be

measured or counted.

Age Sex Business income

Country of birth Class grades
Eye color Vehicle type

The value may vary between data units in

a population, and may change in value over time.
 Variable
The variable you have
control over.

What you can choose and

manipulate.

What you think will affect

the dependent variable.
 Variable
What you measure in the experiment
and what is affected during the
experiment.

Responds to the independent variable.

It “depends” on the independent

variable.

In a scientific experiment, you cannot

have a dependent variable without an
independent variable.
By changing the
value of X
independent
variable…

…we can predict or

measure the
dependent variable
Y.
 Dependent Variable (Effect) Independent variable (Cause)

Number of calories burned when excercicing Depends on…

Number of pounds lost in a weight loss competition Depends on…

Number of movie tickets to buy Depends on…

Total cost of groceries Depends on…

Number of gallons used in your car Depends on…

Cost of video games purchased Depends on…

How fast you get somewhere Depends on…

Total cost of Mc Donalds menu (fries+burger+drink) Depends on…

How much pizza to buy to a classroom Depends on…

Amount of money saved weekly Depends on…

Nutrition
Taking in nutrients (organic
substances and minerals) that
provide raw materials or energy
for growth and tissue repair,
absorbing and assimilating them.

Nutrients
Proteins, Fats, Sugars, Nucleic
acids, Water, Fiber, Vitamins and
Minerals.
An animal’s Diet
Provide fuel to power
body activities

Provide molecules to build

animal’s own molecules

Provide essential nutrients

that the animal can’t make
on its own.
 Biological molecules
Are those produced by living
organisms:

Make up the structures on

living things

Sources of energy

Means of Storage of energy

Store the instructions for

living and growing
Biological molecules
are Polymers
(except lipids)

A polymer is a large molecule

consisting of many identical
blocks. (monomers)

Polymers form by dehydration

reactions (removing water)

Polymers break by hydrolysis

reactions (adding water)
 Carbohydrates – C, H, O
Body’s main fuel for supplying cells with energy.

Cells release this energy by oxidizing a sugar called glucose (process:

cell respiration)

Most important way to store energy for short-medium term

Building material
Carbohydrates - Basic unit: simple sugars
Glucose: monosaccharide

Fructose: monosaccharide
(sugar found in fruits and vegetables)

Sucrose: (table sugar-sugar cane)

Disaccharide
Sucrose = glucose + fructose
Main sugar transported through
plant stems

Lactose: (sugar found in milk)

disaccharide
Lactose = glucose + galactose
 Carbohydrates
Starch: (rice, potatoes, bread, pasta, wheat)
Insoluble molecule

Long chains of glucoses joined together - Polysaccharide.

Only found in plant tissues

 Carbohydrates
Glycogen: (liver and muscle: energy store)

Similar to starch

Long chains of glucoses joined together - Polysaccharide.

 Carbohydrates
Cellulose: makes up plant cell walls.

Humans are not able to digest cellulose, our gut does not make the
enzyme needed to break it down, so we are not able to use
cellulose as a source of energy.

It forms dietary fibre or “roughage”: avoid constipation

 Lipids: fats and oils
C, H, O (lower oxygen than carbs)

Long term store of energy

Under the skin: Insulation
Around the heart and kidneys: protect from mechanical
damage

Not true polymers

10% of the body’s mass

Grouped together: they are hydrophobic.

Signaling and structural.

A gram of fat stores more than twice as energy as

a gram of polysaccharides.
 Lipids: fats and oils
Fat is solid at room temperature (animals)
Meat, butter, cheese, milk, eggs, oily fish

Oil is liquid at room temperature (plants)

Olive oil, margarine

Glycerol: Used in making cosmetics

Oily liquid. Known as glycerine

Fatty acids: Different molecules

Too much lipid is unhealthy: saturated fats and cholesterol

Cholesterol: we get if from food and we make it in our liver.

Too much cholesterol causes heart disease.
Unsaturated fats
Are found mostly in plant products
such as nuts, olive oil and vegetable
oils. In some animals such as fish
 Proteins
Large molecules
One or more chains of amino acids (20 different sub units)
18% mass of the body
 Proteins
Amino acids arranged in any order
Structural proteins: collagen and keratin
Enzymes
Haemoglobin
Shape of a protein determines its function
Shape of a protein determines its function
Kwashiorkor vs Marasmus
 Nucleic acids
Biological molecules that store and
carry information.

DNA contains the genes that program

all the proteins that your body will
make.

RNA is the intermediary that carries

DNA info to be translated into
proteins.

Nucleotides are the monomers.

 Essential Minerals (17)
Inorganic elements
 Rickets
Poor bone development: deficiency of calcium
(also caused by lack of vitamin D)
1 year old: 0.6g (600mg) of Calcium every day
 Anaemia
Can not make enough haemoglobin for red
blood cells.
Blood does not carry enough oxygen
Tired and lack energy
16 year old: 12mg of Iron every day
 Essential Vitamins
Organic compounds
 Night blindness
Vitamin A is needed to make a light-sensitive
chemical in the retina of the eye
A lack of the vitamin causes a person to find it
difficult to see dim light.
 Scurvy
Vitamin C is needed to make fibres of connective tissue.
This acts as a glue, bonding cells together in a tissue.
It is found in the walls of blood vessels and in the skin and
lining surfaces of the body (revestimiento).
Vitamin C deficiency leads to wounds failing to heal, and
bleeding occurs, especially in the gums.
Vitamin B is a collection of many different substances.
B1: Thiamine
B2: Riboflavin
B3: Niacin
The group is involved in the process of cell respiration.

Beri-Beri
Weakening of the muscles
and paralysis.
Deficiency of vitamin B1.
Nutritional Pyramid – Healthy diet
 Enzymes: biological catalysts
Catalyst is a substance that speeds up a chemical reaction
and is not changed by the reaction.

They take part in the reaction but afterwards they are

unchanged and free to catalyse more reactions.

Enzymes: proteins that function as biological catalysts.

In the alimentary canal

large molecules are
broken down to smaller ones.

They adopt a specific shape

that affects its function
 Enzymes: biological catalysts
Enzymes are needed because the temperatures
inside organisms are low
Most of the reactions that happen in cells would
be far too slow to allow life to go on.
Making proteins
Degradation and synthesis reactions
 Lock and key
A substrate will only fit into the active site of a
particular enzyme.
Label the diagram
 Factors affecting enzymes
Temperature
pH
Substrate concentration
The presence of inhibitors
High temperature denaturates enzymes
Most chemical reactions happen faster at higher temperatures.

More kinetic energy means:

= they are moving around faster.
= they bump into each other more frequently.
= they hit each other with more energy.
High temperature denaturates enzymes
But, enzymes are damaged by high temperatures.
From about 40°C upwards:
= the molecule start to lose their shape.
= the active site no longer fits perfectly with the substrate.
= the enzyme is DENATURATED.

Optimum Place
temperature of
enzyme
37°C Digestive system
28°C to 30°C Plants
75°C Bacteria
 pH
affects
enzymes
 Properties of Enzymes
1. All enzymes are proteins

2. Enzymes are made inactive by high temperature

3. Enzymes work best at a particular temperature

4. Enzymes work best at a particular pH

5. Enzymes are catalysts

6. Enzymes are specific

Amylase: Starch is digested to the sugar maltose.

Protease: Protein is digested to amino acids.