1. MACROMOLECULES Organic Compounds and Their Properties

2. Organic Chemistry ► An organic compound is any compound that contains carbon to carbon bonds.

3. Building Blocks of Organic Compounds ► For large organic compounds, or macromolecules, to be built, smaller units (subunits) are put together. ► Many single units, called monomers, bond together to form larger polymer chains. Ex. Monomer + Monomer + Monomer  Polymer ► ► Four macromolecules: carbohydrates, lipids, proteins, and nucleic acids

4. Hydrolysis ► your body breaks down large organic compounds through processes of digestion, which needs water and other enzymes. ► The process of breaking apart macromolecules by the addition of water is called hydrolysis (“water - breaking”).

5. Example of Hydrolysis: ► Digestion: Water is an important part of digestion. starch + water  glucose + glucose + glucose starch + water  glucose + glucose + glucose condensation

6. Condensation ► The process of building a macromolecule from monomers is called condensation. Condensation

7. Importance of Carbohydrates ► Carbohydrates are important to life because -they provide a short-term energy supply for living organisms.

8. Carbohydrates Carbohydrates are commonly known as sugars and starches. Made of carbon, hydrogen, and oxygen in a 1:2:1 ratio ( 1C, 2H, 1O ) The monomers of carbohydrates are called monosaccharides, which means “one sugar”.

9. Monomers of Carbohydrates Monosaccharides are the simplest form of sugars that exist. There are 3 main examples: a. glucose – main form of sugar that cell’s use as its main source of energy (Blood Sugar) use as its main source of energy (Blood Sugar) b. fructose – sugar found in fruit c. galactose – sugar found in milk These three simple sugars all have the same formula: C 6 H 12 O 6 Even though the formulas are the same, however, they have different structural arrangements. These three monosaccharides are isomers.

11. Polymers of Carbohydrates Disaccharides - name means “double sugar” ► Formed from two monosaccharides bonded together ► Examples:  Table sugar (sucrose) glucose + fructose  sucrose + water  Milk sugar (lactose) glucose + galactose  lactose + water

12. and -found in sugar cane or sugar beets or sugar beets -found in milk Disaccharides

13. Polymers of Carbohydrates Polysaccharides – name means “many sugars” Three main groups: a. Starch – plants store excess carbs in this form and is the main part of cereals, rice, form and is the main part of cereals, rice, corn, and potatoes. corn, and potatoes. b. Glycogen – animals store excess carbs in this form and it is stored in the liver and in muscle tissue. this form and it is stored in the liver and in muscle tissue. c. Cellulose – forms cell walls of plants and gives plant structural support

14. Poly- saccharides “Many Sugars” All are polymers of Glucose Cellulose

15. Cellulose is the chief component of wood (Cell walls of plants), paper, cotton, and straw. Most animals, including humans, do not have the enzymes to break cellulose down; thus, they cannot digest it. Source of dietary Fiber. Certain animals, however, have bacteria living in their stomachs which break down the cellulose for them, allowing the animal to use it as food (ex. Cows, sheep, horses, etc.) Termites are able to digest wood as well.

16. LIPIDS Commonly known as waxes, oils, and fats. Made of carbon, hydrogen, and oxygen (like carbohydrates) but are not in a 1:2:1 ratio! (They have very little oxygen, and a 1C:2H ratio.) Because of their structure, lipids are non-polar –they will not dissolve in water because they are not attracted to it.

17. Importance of Lipids Functions: ► Provide long term energy (1 gram fat = 9 calories, 1 gram carbohydrate = 4 calories) Function/Found in body: ► Make up the cell membrane, so provide protective coating to cells ► Provide insulation (the more fat your body contains, the more insulated you are)

18. Lipid Monomers Lipids are made of small units of fatty acids and glycerol. These monomers link together to form larger polymers called triglycerides- Two kinds: Saturated & Unsaturated triglycerides. Glycerol Fatty Acids

19. Lipid Polymers Saturated fats: These solid fats are harmful to the body (clog arteries) Ex. Include shortening, butter, animal lard (fat), and coconut and palm oils

20. Lipid Polymers Unsaturated fats: These types of fats are them needed by the body. Ex: most vegetable oils, canola, olive oil

21. Lipid Polymers

22. Where else can I find Lipids? ► Cholesterol (a type of steroid—many hormones that your body uses to control its activities are steroids) ► Some hormones are lipid-based ► Beeswax and earwax ► Some lipids form important pigments, light- absorbing substances such as chlorophyll in green plants, and the pigment retinal found in your eyes

23. PROTEINS ► Proteins are found in fish, eggs, beans, meats. ► Proteins are made of monomers called amino acids. ► Amino acids are linked together to form polypeptide chains (the polymer). ► Many polypeptide chains will be linked together and folded in various ways to build the larger proteins.

24. There are only 20 amino acids that exist, so the order of the amino acid chain determines which protein is made. Each type of protein that exists is responsible for one function. Your body produces thousands of different types of proteins.

27. Importance of Proteins ► Proteins have many important functions: Structural: 1. Build and repair muscle, bone, tendons, ligaments, hair, feathers, nails, etc. ligaments, hair, feathers, nails, etc. 2. Aid in the transport of materials in and out of cells. out of cells. 3. Aid with the immune system defense. Enzymes: 4. Catalyze chemical reactions in the body (enzymes) (enzymes)

28. Structural Proteins are found in FeathersSilkHair & Nails MusclesBonesSkinBlood

29. Enzymes- have an active site where a substrate binds.

30. Enzymes ► ► Enzymes-biological catalyst that speeds up & controls all chemical reactions in the body Enzymes- have an active site where a substrate binds.

31. What can destroy enzymes and other proteins? ► Extreme changes in ph or temperature can denature or unravel a protein from its globular form. ► Denatured proteins are “cooked” and can not return it their original shape. ► Denatured enzymes no longer function.

32. NUCLEIC ACIDS ► Nucleic acids can be found in almost every food item from plants and animals. ► The monomer of nucleic acids is called a nucleotide. It has three parts: 1. 5-carbon sugar (S) 2. nitrogenous base (NB) 3. phosphate group (P) Parts of a Nucleotide S P NB

33. Polymers of Nucleic Acids ► There are 2 nucleic acid polymers: 1.DNA – Deoxyribonucleic Acid 2.RNA – Ribonucleic Acid Importance of DNA and RNA: DNA contains the genetic information needed not only to build your body, but to maintain it for life. RNA is important in the process of making proteins. Carries out instructions found in DNA.

34. Structure of DNA vs. RNA Even though both DNA and RNA consist of nucleotides linked together, there are a few differences: Nitrogen bases Shape Location in the Cell DNA Adenine – Thymine Guanine – Cytosine Double Helix (2 stranded twisted ladder) Inside the nucleus RNA Adenine – Uracil Guanine – Cytosine Single Stranded In the cytoplasm

35. Structure of DNA

36. DNA and RNA Structure