Macromolecules

Carbohydrates: molecules made of sugar Lipids: molecules made of fats Proteins: large molecule made up of amino acids Nucleic Acid: long chain of nucleotides-sugar, base, phosphate group. Monomer: smallest unit of a macromolecule Polymer: chains of macromolecules Monosaccharide: one unit of sugar Disaccharide: a small chain of two sugars Polysaccharide: chain made of many sugars

3. Carbon Compounds Biomolecules Make up parts of cell Built from smaller repeating units All units contain C

C A R B O H Y D R A T E S (carbohydrates) Composition Function Examples Foods Sugars Carbon Oxygen Hydrogen Ratio= 1:2:1 Monosaccharide Disaccharide Polysaccharide Energy Structural support Cell recognition Glucose (starch) Sucrose Chitin Cellulose Grains Fruits Vegetables

The chemical formula for simple carbohydrates is always in a 1:2:1 ratio. Example: simple sugar glucose C6H12O6   Example: complex sugar cellulose C6H10O5                                                                                      

Energy! Photosynthesis: plants use light to make glucose and convert it to starch. Animals break down glucose to get energy for cell activities.

Structural Support Chitin: forms shells of lobsters, insects. Also found in mushrooms. Cellulose: forms cell walls of plants.

Cell Recognition Cells have carbohydrate chains on their outer surfaces. -Other cells recognize neighbors by their carb. chains. -The body recognizes invading cells by the carb. chains on their surfaces and attacks them.

Lipids

Lipids…lipids…LIPIDS…lipids…LiPiDs Composition Function Examples Foods Carbon Hydrogen Hydrophilic head Hydrophobic tail Storing energy Controlling water mvmt Fats Phospholipids Steroids Waxes Butter Oil

Hydrophilic: attracted to water Hydrophobic: repelled by water Lipids consist of chains of carbon atoms bonded to each other and to hydrogen atoms.

Storing Energy -Lipids store energy more efficiently than carbs. -Animals convert excess food into fat to store for winter or when food is scarce. -Plants store oils in seeds to provide energy for new plants to grow.

Controlling Water Movement Phospholipids: make up the cell’s boundary -one end is hydrophilic -opposite end is hydrophobic Waxes: -used by many plants to coat stems and leaves; prevents H2O evaporation -used by aquatic birds to help keep feathers dry

Proteins

P r o t e i n s Composition Function Examples Foods Amino Acids: made up of: amino (NH2) carboxyl (COOH) variable group *Peptide bond – carboxyl group of one unit and amino group of another link together EVERYTHING Structure Support Communication Transportation Chemical reactions 20 diff. amino acids histidine phenylalanine tryptophan Meats Cheese Eggs

Levels of Structure 1. Primary structure ~ order of the amino acid 2. Secondary structure ~ coils and folds of interacting side groups 3. Tertiary structure ~ overall shape of single chain 4. Quaternary structure ~ combining all chains to make protein Levels of Structure *Proteins are chains of amino acids that twist and fold into certain shapes that determine what the protein does

Nucleic Acids

Nucleic Acids base phosphate group Heredity info (DNA, RNA) Composition Function Examples Location Nucleotides sugar base phosphate group Heredity info (DNA, RNA) Energy carriers (ATP) DNA- deoxyribonucleic acid RNA- ribonucleic acid ATP- adenosine triphosphate In cells Nucleic Acids

DNA is made of two strands of multiple nucleotides linked by hydrogen bonds. Nucleotides are made up of a sugar, a base, and a phosphate group. ATP is also a nucleotide and is made up of a sugar, a base, and three phosphate groups.

Heredity DNA= deoxyribonucleic acid -genetic code -depends on order of bases in nucleotides *Nucleic acids store and transmit hereditary information.