Período 1. Capítulo 3. Semana 7.
Ø Preliminares
Tiempos Desde (08-04-2021) hasta
(14-04-2021). Nota de puntualidad 50. Desde (15-04-2021) hasta (19-04-2021).
Nota de puntualidad 40.
Desde (20-04-2021) hasta (21-04-2021). Nota de puntualidad
30. Después del (21-03-2021) Nota de puntualidad 20, más penalización de 5
puntos en cada actividad.
Eje temático - Bioelementos,
biocompuestos y nutrición
Objetivos - Reconocer las moléculas
que constituyen a las células, tejidos, órganos, sistemas y organismos y lo
indispensables que son ellas para el
sostenimiento de la vida sobre la tierra
Ø Contents and activities
Engagement
(4.1) Look to the images below and write five 5
words associated with these images.
Exploration
(4.3) Why Junk
food is a bad idea to keep us healthy? (give your anwser in Spanish)
Explanation
(4.4) Read the
following text
Biocompounds
1. Significance of Carbon
A compound found mainly in living things is known as
an organic compound. Organic compounds make up the cells and other structures
of organisms and carry out life processes. Carbon is the main element in
organic compounds, so carbon is essential to life on Earth. Without carbon,
life as we know it could not exist.
2. Compounds
A compound is a substance that consists of two or more
elements. A compound has a unique composition that is always the same. The
smallest particle of a compound is called a molecule. Consider water as an
example. A molecule of water always contains one atom of oxygen and two atoms
of hydrogen. The composition of water is expressed by the chemical formula H2O.
A model of a water molecule is shown in Figure below. Water is not an organic
compound.
A water molecule always has this composition, one atom
of oxygen and two atoms of hydrogen.
What causes the atoms of a water molecule to “stick” together?
The answer is chemical bonds. A chemical bond is a force that holds molecules
together. Chemical bonds form when substances react with one another. A
chemical reaction is a process that changes some chemical substances into
others. A chemical reaction is needed to form a compound. Another chemical
reaction is needed to separate the substances in a compound.
3. Carbon
Why is carbon so basic to life? The reason is carbon’s ability
to form stable bonds with many elements, including itself. This property allows
carbon to form a huge variety of very large and complex molecules. In fact,
there are nearly 10 million carbon-based compounds in living things! However,
the millions of organic compounds can be grouped into just four major types:
carbohydrates, lipids, proteins, and nucleic acids. You can compare the four
types in Table 4-1.
(4.5) Read the
following text or see the YouTube Tutorial
Flavors of
biocompounds
YouTube
Version: https://www.youtube.com/watch?v=sBXn6xih4JU
Biocompounds
are not just things that appear in textbooks, you actually find them every day
in your tongue.
Aminocids and complex flavors
Amino acids, in addition to their vital role
in muscle building, brain activities, dietary supplements, significantly
contributes to enhance the flavor of your food. Amino acids Glutamate and Aspartate,
are the flavor enhancers that are at work to make your food more delicious and
serve your taste buds.
Why do Ripe Tomatoes Taste Better?
Tomatoes ripen and turn red when they receive
plenty of sunlight. Their amino acid content also increases as they ripen,
turning them sweeter. The amino acids glutamate and aspartate are responsible
for the taste of tomatoes, and their ratio is crucial. When glutamate and
aspartate are present in a 4:1 ratio, tomatoes have the most tomato-like taste.
In short, riper tomatoes are sweeter and have a higher amino acid content so
they taste more delicious.
fig 4.1. Without glutamate, tomatoes would taste more like weak apple juice
or a sour apricot.
Amino Acids are Responsible for the Unique
Taste of Crab and Sea Urchin
Arginine is a bitter amino acid that brings
out the unique taste of seafood. Here is a surprising fact. The taste of crab
comes from just a few amino acids working together with nucleic acids and
minerals, as shown above. The distinctive taste of sea urchin comes from a set
of amino acids that includes bitter-tasting methionine and valine. Sea urchin
taste can be reproduced in the lab by combining the five amino acids above in
the same ratio found in actual sea urchins. When methionine is omitted, the
taste becomes much like shrimp or crab.
fig 4.2. Crab and Sea Urchin Taste.
Fresher is Better isn’t Always True
Breakdown of proteins increases the amino acid
content for more delicious taste. When lions catch their prey in the wild, they
first eat the pancreas, small intestines, and liver. These organs are richer in
amino acids than muscle and so they taste better. Two or three days later after
the lions have left their prey, hyenas and other animals move in to eat the
muscle. By that time, the muscle proteins have started to break down into amino
acids and nucleic acids, making the meat taste much better. Similarly, sashimi
(raw fish) also tastes better after a certain amount of time has passed rather
than immediately after the fish is caught. The amino acids and nucleotides in
the flesh become abundant about 12 to 24 hours after capture.
Where does the Complex and Delicious Taste of
Fermented Foods Come From?
Since ancient times, mankind has found ways to
grow, harvest, and preserve foods. Now, instead of simply preserving food, we
have developed food cultures that involve the preparation and processing of
foods to make them taste more delicious.
Fermentation is one of the techniques that we
have learned to make food more delicious. Proteins by themselves do not have
much taste. However, if we ferment foods such as soy, fish, and milk, the
proteins are digested and become amino acids, which produce various tastes.
Because fermented foods are packed with amino acids, they are rich in flavor —
and they are also easily preserved.
Amino acids are used as flavor enhancers and
seasonings to make foods everywhere taste more delicious and unique. Amino
Acids Work Together for Different Tastes! Each amino acid has a unique taste.
How a food tastes depends largely on what amino acids it contains? When we
study the content of foods, it becomes clear that the types and amount of amino
acids have a strong effect on the taste.
fig 4.3. Amino Acids Work Together to Produce the Taste of Foods!
Fats: flavor enhancer, cooking medium, distinct
flavor
Flavors are carried, formed altered, and
enhanced in fat--from butter to olive oil, duck fat to lard. In their pure form, quality fats stand alone
in greatness. Their richness and mouth
feel or their bitterness and bite are distinct qualities which draw us to find
and use the best. Fats also carry
flavor, enrich sauces and provide a gentle medium in which to cook.
We
respect fats. While their pleasures are
grand, great displeasure comes from the misuse of fat. For instance, the addition of too much butter
to a sauce detracts from both the flavors developed in the sauce and the
enriching quality of the butter—the sauce becomes cloying. If we overheat oil in a sauté pan an acrid
taste forms ruining what is to be or already is cooking. When making vinaigrettes the addition of too
much or not enough olive oil detracts or overwhelms the delicate balance of the
vinegar and seasonings.
Our
relationship with fat is based on a balance in our cooking. Understanding fats and what they are to be
used for is important. Duck fat has an
intense richness which imparts its character on what is being cooked, from
sautéed vegetables to poached fish. In
the case of the poached fish, the fish is surrounded in a uniformly warm
environment which keeps the fat and moisture in the fish. Olive oil posses similar characteristics to
that of duck fat from flavor delivery to uniform cooking medium. Unfortunately in the case of olive oil heat
eventually destroys its nuances. Thus
for using as a cooking medium the heat must be kept even lower. Furthermore in comparing duck fat to olive
oil we find olive oil to be a leaner fat and thus a better partner with richer
products. We are looking for a balance
between cooking medium and product being cooked to highlight the final dish.
Butter is rich and decadent in its emulsified
state, but when it is heated it separates and develops a greasy taste. In order to use butter in a warm state we
must emulsify it with water, stock or another liquid. In keeping the butter in its emulsified state
we are able impart butters richness and flavor to meats, fish, fruits and
vegetables in the form of a cooking medium or as a light finishing glaze. The butter will then carry the flavor of
whatever it coats to the palate quickly and decadently. Butter can also impart a rich toasty flavor
to ingredients if its solids are allowed to caramelize. When roasting ingredients we add butter to
the pan and allow it to foam and slightly caramelize. We then baste our ingredients with this
butter.
Fats
carry the flavor onto what is being cooked.
In the case of butter either emulsified or browned, it can carry the
flavor of herbs and spices added to the pan during the cooking process. The flavors bloom in the fat and the
ingredients benefit from this infusion.
Sweetness, flavor enhancement, and flavor
balance
The most notable function of sugar in food is
its sweet taste. Sweet taste serves as a sensory cue for energy as well as a
source of pleasure. Sweetness is one of a few tastes which are innate, and it
has been argued that a preference for sweet taste evolved to ensure that
animals and humans chose foods that are high in calories and nontoxic (Spillane
2006). During infancy, the heightened preference for sweet tastes may have
ensured the acceptance of nature's first food—mothers’ milk. Human breastmilk
naturally contains 2.12 g of sugar per 1 fluid ounce. Therefore, these taste
mechanisms apparently had a significant effect on survival.
Sweetness improves the palatability of food. Thus, adding sugar to foods with high nutrient quality may increase the chance that they are consumed. Chocolate milk is an example of increasing the palatability of milk for kids, which provides important nutrients particularly calcium, potassium, and vitamin D. Sweetness from sugar can also improve the palatability of foods for the elderly by compensating for the chemosensory losses that the elderly experience.
Elaboration
(4.6) Case
Study: “A Can of Bull? Do Energy Drinks Really Provide
a Source of Energy?”
·
Research ingredients found in 4 popular energy drinks
and state if they are: proteins (aminoacids), sugars, lipids, or nucleic acids
(nucleotides). (Answer in Spanish)
(4.7) Make a conceptual map with the information presented
in flavors of biocompounds (use the text or the video https://www.youtube.com/watch?v=sBXn6xih4JU). (answer
in Spanish)
(4.7) What is
the importance of breaking down proteins into amino acids for the flavor
profile of a meal? Explain your answer (answer in Spanish)
(4.8) Explain
why human infants and children have a preference for sweet foods using the
information from the video. (answer in Spanish)
Evaluation
(4.9) Answer the following questions (if possible do it in this link: https://forms.gle/FVQ7THfDzxbPUS388). Mark with an “X” over the letter.
1. What is
the main function of carbohydrates?
a.
provides energy to cells, stores energy, forms body
structures
b.
helps cells keep their shape, makes up muscles, speeds
up chemical reactions, carries messages and materials
c.
stores energy, forms cell membranes, carries messages
d.
contains instructions for proteins, passes
instructions from parents to offspring, helps make proteins
2. Which are the chemical elements that forms most
of the biomolecules?
a.
Carbon (C),
hydrogen (H), oxygen (O), nitrogen (N), and phosphorus (P)
b.
Chlorine (Cl),
Tungsten (W), lead (Pb), gold (Au), and nitrogen (N)
c.
Magnesium (Mg),
Oxygen (O), hydrogen (H), carbon (C), and nitrogen (N)
d.
Phosphorus (P),
nitrogen (N), oxygen (O), and hydrogen (H)
3. Which of the 4 biomolecules types passes
information from parents to offsprings?
a.
Proteins
b.
Lipids
c.
Nucleic acids
d.
Carbohydrates
4. Which of
the following biomolecules are examples of proteins?
a.
enzimes and fats
b.
antibodies and sugars
c.
starch, enzimes, oils
d. antibodies, enzimes
Impacto vital
(4.10) Realizar la ilustración de la siguiente ave (Colibri coruscans) puede apoyarse en el enlace para aprender a dibujarla. Los estudiantes que trabajan de manera virtual suben el dibujo a través del siguiente enlace: https://www.youtube.com/watch?v=0CseZKgXbxc
Opcional
Por nota extra puede hacer un mapa conceptual con las
características del ave dadas en el enlace anterior.
No hay comentarios:
Publicar un comentario