West Valley High School General Chemistry Mr. Mata Biochemistry Chapter 23 West Valley High School General Chemistry Mr. Mata

Standard 10a Students know that large molecules, polymers, such as proteins, nucleic acids, and starch are formed by repeating subunits called monomers.

Essential Question: What are the characteristics of carbohydrates and lipids?

Biochemistry Biochemistry - study of chemistry that takes place in the living cell. Several important classes of compounds: Carbohydrates Lipids Proteins Nucleic acids Vitamins and hormones

Carbohydrates Disaccharide + H2O 2 monosaccharides Carbohydrates contain carbon, hydrogen, and oxygen general formula: Cx(H2O)y Simple carbohydrates called monosaccharides. Ex: glucose C6H12O6 Disaccharides can be changed to 2 monosaccharides: Disaccharide + H2O 2 monosaccharides Polysaccharides changed to many monosaccharides: Polysaccharide + nH2O n monosaccharides

Monosaccharides Monosaccharides contain a carbonyl group and several hydroxyl groups. Names of carbohydrates end in “ose”. Ex: glucose, galactose, fructose.

Common Monosaccharides D-glucose “dextrose” Blood sugar D-galactose Part of Lactose Milk sugar D-fructose “Levulose” Fruit sugar

Disaccharides Hydrolysis Products: Maltose + H2O glucose + galactose Lactose + H2O glucose + galactose Sucrose + H2O glucose + fructose

Disaccharides Maltose From sprouting grain or “malt” Lactose Milk sugar Sucrose “table sugar” From sugar cane or sugar beets Beta acetal fructose glucose galactose Alpha acetal glucose Alpha acetal

Polysaccharides Starch – made of many glucose units. Digestible by humans. Source of energy in diet. Ex: potato, pasta Cellulose – made of many glucose units. Not digestible by humans. Source of fiber in diet. ex: lettuce, celery

Metabolism When carbohydrates are metabolized, they are broken into glucose molecules. glucose molecules combine with oxygen to yield CO2, H2O, and energy: C6H12O6 + 6O2 6CO2 + 6H2O + Energy supply about 4 kcal of energy per gram.

Lipids Lipids - soluble in organic solvents and insoluble in water. Simple lipids contain glycerol and fatty acids. Include fats, oils, waxes.

Fats and Oils Fats are solids derived from animals. contain mostly saturated fatty acids. Oils are liquids derived from plants. contain mostly unsaturated fatty acids. Saturated fatty acids contain no C=C double bonds. Monounsaturated fatty acids contain one C=C double bond. Polyunsaturated fatty acids contain more than one C=C double bond.

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