Percentage of CHONPS in living things CCarbon18.5% H Hydrogen9.56% OOxygen65.0% NNitrogen3.3% PPhosphorus1.0% SSulfurTrace Other trace 3.0% (Copper, magnesium,

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Presentation transcript:

Percentage of CHONPS in living things CCarbon18.5% H Hydrogen9.56% OOxygen65.0% NNitrogen3.3% PPhosphorus1.0% SSulfurTrace Other trace 3.0% (Copper, magnesium, etc)

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (SONCH) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (SONCH) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (CHONPS) Copyright © 2010 Ryan P. Murphy

Carbohydrates (sugars) CHO Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

1:2:1 ratio for carbon, hydrogen, oxygen. 1:2:1 ratio for carbon, hydrogen, oxygen. Copyright © 2010 Ryan P. Murphy

Common sugars tend to end in “ose” Ex –glucose. Copyright © 2010 Ryan P. Murphy

MONOSACCHARIDES: – Simple Sugars: Broken down quickly. Copyright © 2010 Ryan P. Murphy

Triose: 3C

Pentose: 5C

Hexose: 6C GLUCOSE FRUCTOSE GALACTOSE (aldehyde) (ketone) (aldehyde) **USES OF EACH??

DISACCHARIDE – two sugars (double sugars) – Lactose, Sucrose, Maltose Copyright © 2010 Ryan P. Murphy

Dehydration Synthesis Condensation Reaction Monomers link to form a polymer; water is removed.

Types of sugars Sucrose = Glucose + Fructose Lactose = Glucose + Galactose Maltose = Glucose + Glucose Copyright © 2010 Ryan P. Murphy

Types of sugars Sucrose = Glucose + Fructose Lactose = Glucose + Galactose Maltose = Glucose + Glucose Copyright © 2010 Ryan P. Murphy

Types of sugars Sucrose = Glucose + Fructose Lactose = Glucose + Galactose Maltose = Glucose + Glucose Copyright © 2010 Ryan P. Murphy

Types of sugars Sucrose = Glucose + Fructose Lactose = Glucose + Galactose Maltose = Glucose + Glucose Copyright © 2010 Ryan P. Murphy **Where is each disaccharide seen?

What is the molecular formula of a disaccharide…such as sucrose? Sucrose = Glucose + Fructose C 6 H 12 O 6 + C 6 H 12 O 6 So… C 12 H 24 O 12 ?? WHY NOT?? Glycosidic linkage?

*Rings are formed in aqueous solutions

Hydrolysis A polymer splits to form two monomers when water is added

POLYSACCHARIDES: Many sugars linked together. – Complex Sugars. Copyright © 2010 Ryan P. Murphy

2 main functions of polys: 1. Storage: to provide sugar for cells 2. Protection: structural

Starch is a complex sugar Starch is a complex sugar – (longer lasting energy) Copyright © 2010 Ryan P. Murphy

Glycogen: The storage form of glucose, comes from starch in plants. Copyright © 2010 Ryan P. Murphy

Chitin – Insect exoskeleton Chitin – Insect exoskeleton

LIPIDS

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

What do you know? Hydrophilic or hydrophobic? Made up of polymers or no? Consist mostly of repeated….. Functions – 1. – 2. – 3.

Fats: fatty acid + glycerol Non-polar HC tail -hydrophobic 1 glycerol + 3 fatty acids -triglyceride HC chains can vary -usually Carboxyl “head” -fatty “acid” HC “tail”

Saturated and Unsaturated Double bonds? Straight vs bent? Animal vs plant? Solid vs liquid?

Steroids # fused rings? Examples??

Phospholipids Function? # of fatty acids Head? Tail?

Micelle

Nucleic Acids

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (CHONPS) Copyright © 2010 Ryan P. Murphy

Monomers

Families of Bases

DNA

RNA

So… Function? Monomer? 3 parts of monomer? Families of bases? Complementary Base Pairing? Phosphodiester and hydrogen bonding? DNA vs RNA?

Proteins

CHONPS molecules make – Carbohydrates (CHO) 1:2:1 – Protein (CHONS) – Lipids (fat) (CH with a few O) – Nucleic Acids DNA (SPONCH) Copyright © 2010 Ryan P. Murphy

Movement Transport Signaling Defense Structural support Storage

Structure

Nonpolar Alanine

Polar

Charged

Polypeptide Bond

Levels of structure Primary

Levels of Structure Secondary

Levels of Structure Tertiary

Levels of Structure Quartenary

Denaturation What causes the proteins to form like they do? What happens if the environment changes?