The Molecules of Cells

Carbon Organic Compound: Four covalent bonds Contain carbon and hydrogen Made by living things Four covalent bonds stable

Shape of Hydrocarbon Skeleton determined by bonding Length Arrangement Bonding location Rings

Functional Groups Attach to hydrocarbon skeleton Chemically reactive Usually polar Question: is the molecule soluble or insoluble in water? Why?

Functional Groups

Functional Groups

Carbohydrates C, H, O Sugars & Starches Used for Cellular energy H&O – always 2:1 ratio Sugars & Starches Used for Cellular energy Raw material for amino acids Plant support and structure Monomer - monosaccaride

Monosaccharides C6H12O6 Glucose – plants Fructose – fruit Main source of cellular NRG Fructose – fruit sweetest Galactose – milk Isomers – position of functional group alters taste Glucose Galactose

Disaccharides Maltose – glu+glu Lactose – glu+gal Sucrose – glu+fru Two monosaccharides joined by dehydration synthesis Maltose – glu+glu Seeds Lactose – glu+gal Milk Sucrose – glu+fru Plant sap Formula for a disaccharide:

Building Macromolecules Monomers linked to form polymers DEHYDRATION SYNTHESIS HYDROLYSIS

Dehydration Synthesis Enjoy the cheesy video!!

Polysaccharides Polymers of 100’s-1000’s monosaccharides Starch Glycogen Cellulose

Starch Storage in plant roots Glucose chain Sugar storage – nrg source Hydrolyze into sugar monomers

Glycogen Identical to starch except more branched Stored in animal liver and muscles Hydrolyzed to get more sugar/nrg

Cellulose Most common organic compound on earth Forms long cable-like fibers Hard to digest

High Fructose Corn Syrup What’s the fuss over HFCS?

Lipids Mostly C, H very little O Non-polar – hydrophobic Fats, Oils, Waxes,Phospholipids, Steroids Chicken fat

Fats and Oils Energy storage Triglycerides Glycerol 3 fatty acids Fatty acid chains give fat/oil its characteristics

Cheesy Video!! The making of a triglyceride

Saturated vs. Unsaturated Fatty Acids No double bonds Tightly coiled chains Solid at room temp. Mostly animal Unsaturated: One or more double bonds Not tightly coiled Liquid at room temp Mostly plant Question: which type of fatty acid is more harmful and why??

Problems & Solutions Atherosclerosis – saturated fats collecting in arteries Trans Fats – hydrogenating unsat. Fatty acids to make them solid Why is this a problem? Clogged artery margarine

Phospholipids Component of cell membranes Maintains water balance in cells

Waxes Most hydrophobic Natural waterproofing Fruit skin Insect exoskeletons What else??

Steroids Large molecule with many rings Cholesterol – Precursor for sex hormones and regulatory hormones Corticosteroids – useful anti-inflammatory drugs Anabolic steroids – synthetic steroid that mimics natural steroids (testosterone) What are the pros & cons of anabolic steroids??

Proteins Amino Acids 20 different amino acids Link together to form polypeptides How do they link together?

Classes of Proteins Structural Contractile Storage Defense Transport Signal Enzyme

Levels of Protein Structure

Protein Shape Shape of protein determines function Denaturation – loss of protein shape due to Heat pH What happens if protein shape is changed?

Nucleic Acid DNA and RNA monomer - nucleotide Sugar, phosphate, base Adenine Thymine Guanine Cytosine Polymer forms a double helix