+ Biochemistry Part 1 {Carbohydrates and Lipids. + Macromolecules Macromolecules are giant (comparatively) molecules, they are typically made up of hundreds.

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Presentation transcript:

+ Biochemistry Part 1 {Carbohydrates and Lipids

+ Macromolecules Macromolecules are giant (comparatively) molecules, they are typically made up of hundreds of smaller molecules Polymerization- building large things by putting smaller things together The small parts are called monomers and the large parts are called polymers

+ Carbohydrates Used by living things as the MAIN source of energy Also used by plants and some animals as structural support

+ Simple Carbohydrates Monomer Monosaccharide Glucose (Table Sugar) Fructose ( What makes Fruit Sweet)

+ Complex Carbohydrates Polymer Polysaccharide Starch (Energy storage in plants) Cellulose (Structural support in plants, fiber) Glycogen (Energy Storage in humans) Chitin (Why bugs go crunch)

+ Sources of Carbohydrates Polysaccharides Breads, Pasta, Beans, Potatoes, and grains Monosaccharides Fruits, Candy, Soft Drinks, and sugar

+ Lipids Lipids can be categorized as fats, oils, and waxes

+ Functions of Lipids Energy Storage Waterproof coatings Structural component of the cell membrane Signaling molecules (steroids)

+ Basic Lipid Structure Most lipids are formed when a glycerol combines with fatty acids

+ Lipid Types Saturated: the fatty acids contain only single bonds within them(Typically Solid at Room Temp) Unsaturated: the fatty acids have at least one double bond within them(Typically Liquid at Room Temp) Polyunsaturated: more than one double bond Monounsaturated: exactly one double bond

+ Sources of Lipids Saturated: Animal Products (red meat and dairy products), Coconut, and Cocoa (chocolate) Unsaturated Polyunsaturated: Fish, Walnuts, Sunflower Seeds, Flaxseed Monounsaturated: Peanut Butter, Avocado, Olives, Almonds, Cashews