Chemical Compounds in Living Things Inorganic – Does not contain Carbon Organic – Does contain Carbon –Carbon forms strong covalent bonds –Carbon can attach to other carbon atoms to form chains (basis of life) –Carbon can form single, double, or triple covalent bonds –Carbon chains can join to form rings

Macromolecules – “Giant Molecules” Monomer (One part) Polymer (Many parts) Polymerization

Macromolecules An In-Depth Look at Carbohydrates, Lipids, Proteins, and Nucleic Acids

Note-Card Structures H Rest of molecule Hydroxyl Group C H Rest of molecule Carboxyl Group COOH

Carbohydrate Basics Food sources of carbohydrates … Function in the body … Made of Carbon, Hydrogen and Oxygen –Ratio  1C : 2H : 1O –Example: Glucose (C 6 H 12 O 6 )

Carbohydrate Monomers Monomer  Monosaccharides –Meaning? –Building blocks of complex carbohydrates –Examples Glucose, fructose, galactose OH H

Dehydration Synthesis Meaning: Joining two monosaccharides The Process: –Occurs between 2 hydroxyl groups on adjacent Monosaccharides –One hydroxyl binds to an H from a hydroxyl on a second Monosaccharide –Covalent bond forms between the Monsaccharides The Products: –Water + Disaccharide (2 sugars)

Disaccharides Examples: –Sucrose, Maltose, Fructose O

Dehydration Synthesis C OH H C HO H Monosaccharide

Dehydration Synthesis C OH H C HO H Monosaccharide +

Dehydration Synthesis C H C -O H Monosaccharide + HH

Dehydration Synthesis C H C O H HH Disaccharide

Carbohydrate Polymer Polymer  Polysaccharide –Long Chains of monosaccharides Examples: Starch, glycogen, cellulose O O

Hydrolysis Definition: Using water to break apart a polysaccharide –Reverse reaction of Dehydration synthesis

Hydrolysis C H C O H HH Disaccharide

Hydrolysis C H C -O H Monosaccharide + HH

Hydrolysis C OH H C HO H Monosaccharide +

Hydrolysis C OH H C HO H Monosaccharide

Carbohydrate Structures OH H Monosaccharide Polysaccharide

Lipids Functions: –Cell Membranes –Chemical Messengers –Insulation Examples: –Fats, Oils, Waxes, Steroids

Composition Glycerol and 3 Fatty Acids –Glycerol: 3 hydrocarbon groups with a hydroxyl on each - Fatty Acid: (Monomers) Long chain of hydrocarbons with a carboxyl group at one end

Types of Fat

Types of Fats Saturated Fats – Carbons are saturated with hydrogens No double or triple bonds are present in the hydrocarbon tail of the fatty acid BAD LIPIDS: Meat and dairy products

Types of Fat (Mono) Unsaturated Fats – More H could be added Fatty acid contains at least 1 double (or triple) bond in hydrocarbon tail BETTER LIPIDS – Lipids of cooking oils

Types of Fat Polyunsaturated Fats 2 or more double (or triple) bonds exist between carbons in the hydrocarbon tail of the fatty acid GOOD LIPIDS – Corn oil, Sesame oil

Types of Fat Trans Fat –Worst type of Fat –Forms when vegetable oils harden into margarine or shortening –Found in margarine, shortening, fried chicken, french fries, donuts, cookies, and pastries. –Increase LDL levels –Decrease HDL levels

Cholesterol 2 types –HDL (High Density Lipoproteins) “Good Cholesterol” Protects against Heart Disease Scientist believe HDL’s carry cholesterol away from arteries to liver for disposal –LDL (Low Density Lipoproteins) “Bad Cholesterol” Builds up on arterial walls causing clogging of arteries  Heart Disease

Lipid Structures See Blackboard

Nucleic Acids – Genetic Material Monomer - Nucleotides 2 types: –RNA: Ribonucleic Acid –DNA: Deoxyribonucleic Acid Roles in Body –Body Plans –Operating Instructions DNA  RNA  Protein  Looks

Composition of Nucleotide P 5-Carbon Sugar Phosphate Nitrogenous Base

Proteins Function in body –Building blocks of body (Everything made out of protein) –Messengers in cells –*** Enzymes *** Composition – C, H, N, O, (few have S)

Monomer – Amino Acids 20 different amino acids 9 essential amino acids – needed by body to survive, but body cannot make them

Protein Structures N H H Rest of Molecule Amino Group R C O HO N H H C H Amino Acid

Amino Acids Amino Acids differ from one another by their R group

Bonding Amino Acids The carboxyl group of 1 AA faces the Amino group of a 2 nd AA Dehydration Synthesis – Lose water Peptide bond forms

Protein Structure Primary Structure – Sequence of AA –One Dimension Secondary Structure – Twisted/Folded Chain of AA –Two Dimensions AA – AA – AA – AA – AA - AA AA – AA – AA - AA AAAA

Protein Structure Tertiary Structure – Twisted chain Folds –3 Dimensions Quaternary Structure – 2 or more tertiary structures join

Enzyme Reactions

Enzyme Characteristics Most often are proteins Biological catalysts – speeds up chemical reactions Reusable – Used in multiple reactions Summer t-shirt Specific – One type of enzyme for one type of reaction

Enzyme substrate reactions Substrate: Substance that the enzyme is working on Active Site: Location where enzyme attaches to the substrate

How Enzymes Work Reaction  Energy Moral of Story: You need a lot of energy to begin a chemical reaction Activation Energy

How Enzymes Work Reaction  Energy Enzymes reduce the amount of activation energy needed to start a reaction

How Enzymes Work Reaction  Energy Less energy is used to conduct the reaction so more reactions may occur thanks to an enzyme Our Hero!

Typical Ways Enzymes Work  Enzymes may hold two molecules together in a specific way so that they can react

Typical Ways Enzymes Work  Enzymes may twist molecules into more reactive forms

Typical Ways Enzymes Work Enzymes can digest peptide bonds which link together amino acids in a protein

Enzyme Names Often Relate to Their Function A case study on Salivase –Enzyme found in saliva –Secreted by salivary glands in the mouth –Used to partially digest starch into simple sugars before food is passed down esophagus

Factors that limit enzyme-substrate reactions Amount of Substrate –When all substrate is used up, the reaction stops Temperature –Most enzymes in our body function best at 37C –Hotter temperatures may destroy the enzymes

Jell-O Jell-O contains a protein called GELATIN which causes Jell-O to gel Without Gelatin, Jell-O would fail to gel and you would have liquid Jell-O

Jell-O Continued Certain Fruits such as pineapple, kiwi, ginger root, papaya, and figs contain enzymes known as proteases that destroy gelatin Protease Liquid Jell-O

Jell-O Continued Certain dish and laundry soaps also contain these enzymes to aid in removing stains from dishes and clothing

Jell-O In today’s lab we are going to investigate which soaps contain these enzymes