Chapter 2: The Chemistry of Life 2-3 Carbon Compounds MACROMOLECULES

Standard Most macromolecules (large molecules) like polysaccharides, nucleic acids, proteins & lipids are built from a small collection of simple building blocks

Macromolecules Macromolecules are formed by a process known as polymerization. The smaller units, or monomers, join together to form polymers.

Monomers in a polymer may be identical, or the monomers may be different.

CARBOHYDRATE GROUP 1 Sugars: a) honey b) syrup c) sucrose (table sugar)

CARBOHYDRATE GROUP 2 Starches: a)breads -tortillas b)pasta c)rice d)veggies

Every bond holds energy. How many bonds are there? Every line is a bond. Every bond holds energy. How many bonds are there? GLUCOSE - a high energy molecule 22 24 21 23 20 19 16 2 1 17 18 15 3 12 14 4 8 13 11 5 9 7 10 6

More Facts About Carbohydrates Monosaccharide - Single sugar (Glucose) one sugar - Monomer Disaccharide - Double sugar (Sucrose) two sugars - Polymer Polysaccharide - Many sugars (Starch) many sugars - Polymer

Monosaccharide/one sugar/ - Glucose WHICH ONE GIVES YOU MORE ENERGY? Disaccharide - 2 sugars - table sugar Polysaccharide - many sugars - starch like bread or pasta

Liquid at room temperature Unsaturated = PLANT OILS Healthy Liquid at room temperature Olive oil Vegetable Oil

= plant sources = healthy Some bonds are not filled by hydrogen

Olive oil is healthy for you !!!!!!!!!!!!

Solid at room temperature Satutrated = ANIMAL SOURCES Less Healthy Solid at room temperature Bacon grease

= animal = less healthy Every bond is filled by a hydrogen

Partially Hydrogenated = Man-made Deadly Solid at room temperature Add shelf life Lasts forever

becomes a KILLER FAT Partially Hydrogenated = man made start with a good fat hydrogen is added in the lab becomes a KILLER FAT

- Plaque - cholesterol - Caused by partially hydrogenated oils - Responsible for strokes, heart attacks

From animals, unhealthy From plants, healthy Partially hydrogenated Add hydrogen to an unsaturated fat Man-made, VERY unhealthy

Fat Content Investigation (don’t forget Lab Report Format) Most people do not know what type of fats are in their foods. What do these fats mean to your health? Facts you should know before this investigation: No portion of food should contain more than 30% fat Partially hydrogenated fats cause MORE SERIOUS health problems than animal fats.

Food Label Analysis Data Table Number calories per serving Number Fat grams % Fat * Partially Hydrogenated Oil (ingredients) 1. Yes or no 2. 3. 4. 5.

To calculate % Fat: Multiply # of fat grams by 9 Divide the answer by the number of calories per serving Multiply that answer by 100 to get percent

Questions:(write them out) A.) List the foods with the highest percent fat (over 30%). B.) Did this surprise you? Why? 2. Was the food highest in fat content fresh or processed? (that means pre-cooked by a food company) 3. Based on these results, are you eating a healthy diet? Give data to back up your answer. 4. Why do you think processed foods use partially hydrogenated fat? 5. Based on this investigation, what types of food should you eat to maintain health?

Standard proteins having different amino acid sequences typically have different shapes and chemical properties

PROTEINS = meat, eggs, nuts, cheese, legumes (seed pods)

Amino acid structure Amino group Carboxyl group

Proteins needed for 1) growth 2) And tissue repair (see bookmark)

Primary - Straight line of amino acids Secondary - Coiled strand of amino acids Tertiary - Knotted ball of amino acids Quarternary - 2 strands knotted around each other

Protein primary structure Amino acids are hooked end-to-end like beads on a necklace Peptide bond - connects 2 amino acids

Protein secondary structure: coiled To become active, proteins must twist and fold into their final formation

Protein tertiary structure As it twists, the strand of amino acids buckles or coils in on itself

Protein quarternary structure 2 different coils wrap around each other

Homework: write the questions p. 48 # 1, 2, 5 p. 57 # 18, 20, 21 Workbook 2.3

Do Now: Put chairs in rows Work with partner next to you to complete the macromolecule fold-out You have 25 minutes Then 2.4 notes

Edges of paper meet Not overlap A B C D landscape fold

2.3 HOT Questions Name 4 organic macromolecules. Describe the difference between (glucose) and (glycerol + 3 fatty acids) on the basis of numbers of bonds. Illustrate an amino acid and a nucleotide. Classify the following as monosaccharides, disaccharides or polysaccharides: Glucose d) cupcake icing sucrose e) lactose tortilla f) lasagna Based on notes information, and your lab experience, propose an explanation for why margarine is worse to eat than butter. Predict which protein is more complex and explain why

While waiting for your Macromolecule test: Use the textbook, 2.4, to complete enzyme notes. Use the bulletin board to complete the picture in your notes BENCHMARK REVIEW p. 31 # 11 to 23 p. 57 # 18 to 25 Write the questions Look up the answers in the book Do the 2.4 HOT questions

Macromolecules - large molecules MACROMOLECULES - Polymers Made of monomers Building blocks C, H, O 1: 2: 1 C6H12O6 Carbohydrates (polysaccharide) Many - sugars Monosaccharide One - sugar Glucose C, O, H, N Proteins Amino acids Lipids AKA fats, Oils, waxes 3 fatty acids + 1 glycerol P. S. COHN Nucleic acids DNA & RNA Nucleotides Amino group caboxyl group