Carbon Compounds In Cells Chapter 3 Producers Capture _______ CO 2 + H 2 O sugars 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids World ____concentrations increase in fall/winter Overall earth temp. is increasing. Use of fossil fuels releases ____into atmosphere Global warming- we all agree it is happening _____ ______ _______ Does increased ____ contribute to global warming??

Let’s build life from carbon Outer shell of carbon has __ electrons Each carbon atom can form covalent bonds with up to ____ atoms carbon Carbon can be arranged in all sorts of molecules This is ______________ ______________ give these molecules their function or

There are ___________________ that are most important to the chemistry of life: –1) __________- OH –2) ___________-CO –3) __________-COOH –4) _________- NH3 –5) ___________- SH –6) ___________- PO4 All are ____________ and___________solubility of organic compounds in water.

HYDROXYL METHYL CARBONYL CARBOXYL AMINO PHOSPHATE (alcohol) (aldehyde; —CHO) (ketone; CO) (non-ionized; —COOH) (ionized; —COO – ) (non-ionized; —NH 2 ) (ionized; — + NH 3 ) (icon for phosphate group) Fig. 3.2, p. 36

Two major reactions to build and break down macromolecules 1. _____________ Reaction ____ subunits Water ________ 2. ___________ Reaction _______ subunits Water _________

Monosaccharides- (simple sugars) –_________-tasting –Water soluble –Most have _____ carbons- Glucose (6 C), Fructose (6 C), Ribose (5 C), Deoxyribose (5 C) 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids Table sugar is a __________ End in “___”

Straight or branched chains of many sugar monomers Most common are composed entirely of ____________ ___________- (complex carbohydrates) Made by ____________ reaction 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids –______________- tough, indigestible structural material in plants –_________ – easily digestible, used for plant storage –_________- animal storage (in liver and muscles)

Most include ______________ –Fats –Phospholipids –Waxes Sterols and their derivatives have no ____________ Tend to be _____________ in water 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids Carbon backbone (up to 36 C atoms) with _________ group (- COOH) at one end What is a ___________? –______________ - Single bonds between carbons –____________ - One or more double bonds- linked to ______ _______

2 - 3 fatty acid(s) attached to _________ What is a ___? If one fatty acid is replaced with a ________ group, it become a ______________ Phospholipids make up cell _________

Sterols and Derivatives No fatty acids Four fused-together carbon ______ __________- most common type in animals 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids Long-chain fatty acids Firm consistency, repel ______ Important in _________________ Waxes

__________ are the subunit of proteins Differences in ________ produce the __different amino acids. Amino acids may be: –Non-polar (no ___________ group) –______ (uncharged, or “+” or “-” charge) 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids Amino acids linked by ______ bonds via ____________________ valine (val) glutamate (glu)

Fig. 3.14, p. 43 newly forming polypeptide chain Condensation reaction Amino acids linked by _______ bonds via ___________ ________

Three or more amino acids= ___________ Backbone of polypeptide has __atoms: -N-C-C-N-C-C-N-C-C-N- Four levels of structure: ___________._____________, ______________,___________ 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids

The ______ structure of a protein is its unique _______ of amino acids. Sickle cell disease, abnormal hemoglobins, is due to a single ________ substitution. Normal Sickle cell D. Proteins

The ________ structure - hydrogen bonds at regular intervals along the __________ backbone. –Typical shapes -_______ (an alpha helix) -______(beta pleated sheets). D. Proteins

______ structure - determined by interactions among between _______ and the _________ backbone. Fig ____________- strong covalent bonds that form between the sulfhydryl groups (SH) of cysteine monomers, stabilize the structure. D. Proteins 1. _________ bonds 2. __________ interactions 3. _____ bonds

_________ structure results from the aggregation of _________ polypeptide subunits. –_________ - fibrous protein of three polypeptides that are supercoiled like a rope. –____________- a globular protein with ____ copies of ____kinds of polypeptides. Fig D. Proteins Hemaglobin Collagen

Protein Denaturation Disruption of three-dimensional shape Breakage of weak bonds Causes of denaturation: –pH –Temperature Destroying protein shape disrupts function A permanent wave

A gene consists of regions of DNA, a polymer of _______ _____. Two types of nucleic acids: _________________ and _______________________ DNA provides direction for its own replication. DNA makes ____makes _______. DNA is the basis of inheritance One gene synthesizes one ____ 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids

E. Nucleic Acids ______ components in nucleic acids- 2. ____________ 1. _____ 3. ________ DNA –__ at the “2” carbon RNA –__ at the “2” carbon Sugar –Ribose or deoxyribose Phosphate group Base –Nitrogen-containing –Single or double ring structure 1.Carbohydrates 2.Lipids 3.Proteins 4.Nucleic acids

Nucleotide Functions _______ carriers Coenzymes Chemical messengers Building blocks for ________________

DNA Double-stranded Consists of four types of nucleotides –__ bound to __

RNA differs from DNA 1. RNA contains ________ as its sugar (not deoxyribose) 2. _________ replaces thymine. AGTCAT becomes AGUCAU 3. An RNA molecule almost always consists of a ________ strand. 4. Three types are key players in protein synthesis This is an H in DNA

Normal ____________ products of one species that can harm or kill a different species Natural pesticides –Compounds from _____________ –Compounds from chrysanthemum Natural Toxins atrazine DDT malathion Synthetic Toxins

Negative Effects of Pesticides May be toxic to ______________ that help fight pests May be active for _________________ Can be accidentally ______________, ______________ by humans Can cause rashes, headaches, allergic reactions