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A -P D F M e rg e r D E M O : P u rc h a se f ro m w w w .A -P D F .c o m t o r e m o ve t h e w a te rm a rk 8. Define and describe proteins. Show us examples of amino acids and how amino acids covalently bond together in polypeptide chains. What are the essential amino acids? Tell us about the principle of protein complementarity.

Give some examples. Discussion Questions – Week 8 Only one option for week 8. Please read and comment on the following: Revisit the definition of sustainability provided in Chapter 0. With this in mind, discuss how feeding the world now and in the future can be done sustainably. You may examine any of the example environmental consequences listed on page 450 or focus on the issues brought up in Sections 11.11 and 11.12 Chemistry 121 - Chemistry in the Modern World Weekly Worksheet for Week 8 Directions: Answer the following questions using your textbook.

Remember, these are the types of questions that will be on the proctored exam. Create a separate Word document listing the correct answers and submit it in the Assignments folder. Use as a title your name and the week number. For example, I would call this assignment Matton8. Each question is worth 1 point, for a total of 30 points.

1. Chapter 11, Question 7 (2 points) 2. Chapter 11, Question 8 (2 points) 3. Chapter 11, Question 11 (3 points) 4. Chapter 11, Question 17a 5.

Chapter 11, Question 17b 6. Chapter 11, Question 17c 7. Chapter 11, Question 17d 8. Chapter 11, Question 18 (2 points) 9. Chapter 11, Question 20a (2 points) 10.

Chapter 11, Question 20b (2 points) 11. Chapter 11, Question 20c (2 points) 12. Chapter 11, Question 22a 13. Chapter 11, Question . Chapter 11, Question .

Chapter 11, Question 33a 16. Chapter 11, Question 33b 17. Chapter 11, Question 33c 18. Chapter 11, Question 44 (2 points) 19. Chapter 11, Question .

Blood sugar is, a. fructose. b. glucose. c. lactose. d. sucrose. 21. When starch is digested, it is hydrolyzed to, a. fructose. b. glucose. c. lactose. d. sucrose. 22. Most dietary fats are, a. monoglycerides. b. diglycerides. c. triglycerides. d. cholesterols.

23. Polyunsaturated fats have, a. all C-C single bonds. b. all C=C double bonds. c. more than one C=C double bond. d. an odd number of carbon atoms. 24. Which of the following statements is FALSE concerning trans fatty acids. a. They are found frequently in natural food sources. b.

Both hydrogens are on the same side of the double bond. b. They are more likely to be solids than unsaturated fatty acids. c. The hydrocarbon chain is straight and does not bend. 25. The class of foods that has the highest calorie value per unit of mass is, a. carbohydrates. b. fats. c. proteins. d. vitamins.

26. Which of the following statements is TRUE? a. Vitamins are required for proper nutrition and are organic compounds. b. Minerals are organic substances and are required for proper nutrition. c. Vitamins are required for proper nutrition and are inorganic compounds. d.

The human body is generally not affected if the diet lacks a specific vitamin or mineral 27. Proteins are polymers of, a. glucose. b. amino acids. c. lipids. d. nucleic acids. 28. Amino acids that are not synthesized by the human body and must be obtained in food sources are called, a. nucleic acids. b. carboxylic acids. c. essential amino acids. d. vitamins. 29.

Which class of nutrients in itself does not provide any energy to the human body? a. carbohydrates b. fats. c. proteins. d. vitamins and minerals. 30. Vitamins can be grouped into two broad categories. a. fat soluble and water soluble. b. B complex and the rest. c. acids and esters. d. saccharides and amines. 31. Fat soluble vitamins are, a. stored in the body. b. excreted from the body daily. c. rapidly decomposed in the body. d. less important than water soluble vitamins.

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Understanding Proteins and Their Role in Nutrition

Definition of Proteins

Proteins are complex biomolecules made up of long chains of amino acids and are essential for numerous biological functions. Structurally, proteins are composed of one or more polypeptides, which are synthesized through the covalent bonding of amino acids via peptide bonds. These bonds form between the amino group of one amino acid and the carboxyl group of another, leading to a polymeric structure that folds into specific three-dimensional shapes crucial for their functionality (Lehninger et al., 2017).

Amino Acids and Polypeptide Formation

There are 20 standard amino acids that serve as the building blocks for proteins, each distinguished by its unique side chain (R group). The general structure of an amino acid includes a central carbon atom, an amino group (—NH₂), a carboxyl group (—COOH), a hydrogen atom, and a variable R group that determines the properties of the amino acid.
Examples of Amino Acids:
1. Glycine (Gly) - the simplest amino acid with an R group of just hydrogen.
2. Leucine (Leu) - a branched-chain amino acid crucial for protein synthesis and muscle repair.
3. Tryptophan (Trp) - an essential amino acid that serves as a precursor for serotonin, a neurotransmitter.
The process of forming a polypeptide chain begins when two amino acids undergo dehydration synthesis, removing a molecule of water to create a peptide bond. This process can be repeated, leading to a long chain of amino acids that folds into a functional protein as dictated by its sequence and environmental conditions (Berg et al., 2015).

Essential Amino Acids

Essential amino acids are those that cannot be synthesized by the human body and must be obtained through dietary sources. There are nine essential amino acids:
1. Histidine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Threonine
8. Tryptophan
9. Valine
These amino acids are vital for numerous physiological functions, including tissue repair, immune function, and the production of hormones and enzymes (Moughan, 2017).

Principles of Protein Complementarity

Protein complementarity refers to the concept that different foods can be combined to provide all essential amino acids in adequate proportions. This is particularly important for individuals who may not consume animal products, which typically offer complete proteins.
Examples of Protein Complementarity:
- Rice and Beans: While rice is low in lysine, beans supply this amino acid; together, they form a complete protein profile.
- Peanut Butter and Whole Wheat Bread: Peanut butter lacks sufficient methionine, while whole wheat bread provides it, making this combination nutritionally valuable.
By adhering to complementarity principles, individuals maintaining plant-based diets can ensure they obtain all essential amino acids needed for optimal health (Messina et al., 2016).

Sustainability in Feeding the World

Discussing sustainability in the context of feeding the world hinges on understanding the intersection of agriculture, environmental consequences, and population growth. According to the United Nations, the global population is projected to reach approximately 9.7 billion by 2050, necessitating a significant increase in food production (UN, 2021). However, these increased agricultural demands present multiple environmental challenges, including deforestation, water scarcity, and loss of biodiversity.
One of the most effective sustainable practices involves adopting agroecological principles. These principles encourage the integration of ecological practices such as crop rotation, reduced pesticide use, and the incorporation of native species to sustain soil health and improve crop resilience. For example, innovative farming practices like permaculture and no-till farming can enhance soil carbon sequestration, thereby capturing carbon dioxide from the atmosphere and reducing greenhouse gas emissions (Gliessman, 2015).
Moreover, shifting dietary patterns from resource-intensive animal products to plant-based foods can significantly lower the environmental footprint associated with food production. A study by Poore and Nemecek (2018) suggests that even a modest reduction in meat consumption could lead to substantial climate change mitigation outcomes.
In conclusion, ensuring food security while addressing the pressing environmental challenges of our time entails a multi-faceted approach. By focusing on sustainable agriculture practices and encouraging dietary diversity, it’s possible to meet the nutritional needs of the world's growing population without depleting the planet's resources.

Conclusion

Proteins are vital macromolecules composed of amino acids that play critical roles in biological systems. Understanding the structure and function of proteins, along with the importance of essential amino acids and the principle of protein complementarity, is essential for maintaining optimal health. Additionally, addressing food security sustainably is paramount in our efforts to ensure a balanced and sustainable future. As population dynamics evolve, science and responsible agricultural practices will guide the way forward to create a sustainable food system.

References

1. Berg, J. M., Tymoczko, J. L., & Stryer, L. (2015). Biochemistry (8th ed.). W. H. Freeman.
2. Gleissman, S. R. (2015). Agroecology: The Ecology of Sustainable Food Systems (3rd ed.). CRC Press.
3. Lehninger, A. L., Nelson, D. L., & Cox, M. M. (2017). Principles of Biochemistry (7th ed.). W. H. Freeman.
4. Messina, M., & Messina, V. (2016). The Role of Soy in Vegetarian Diets. In The Dietitian's Dilemma (pp. 120-133). Elsevier.
5. Moughan, P. J. (2017). Amino Acid Requirements and Protein Quality Assessment. Wiley-Blackwell.
6. Poore, J., & Nemecek, T. (2018). Reducing food's environmental impacts through producers and consumers. Science, 360(6392), 987-992.
7. United Nations. (2021). World Population Prospects 2021: Summary of Results. United Nations Department of Economic and Social Affairs.
8. FAO. (2020). Climate Change and Food Security: Risks and Responses. Food and Agriculture Organization.
9. Godfray, H. C. J., et al. (2010). Food Security: The Challenge of Feeding 9 Billion People. Science, 327(5967), 812-818.
10. West, P. C., et al. (2014). Leverage Points for Improving Global Food Security and the Environment. Science, 345(6194), 325-328.