1. A large chemical compound with covalent bonds
MACROMOLECULES

2. Refresher Polymer Monomer
A long chain-like molecule composed of many smaller linked molecules
Monomer
A small molecule; when linked together, monomers form polymers

4. QUIZ!!! What does the term macromolecule mean?
What is the relationship between monomers and polymers?
What are the four biologically important types of molecules?

5. Carbohydrates Importance: Made in photosynthesis
Source of energy, building materials, and cellular identification

6. Carbohydrates

7. Carbohydrates Structure:
Found in a ratio of 1:2:1 of carbon, hydrogen, and oxygen
Can be structural isomers (molecules with the same chemical formula but with a different arrangement of atoms – fructose & glucose)
Found in a straight chain if they are dry and in a ring if they are wet

8. Carbohydrates Classification Monosaccharides Oligosaccharides
One sugar (aka. Simple sugar)
Quick source of energy & building blocks for polysaccharides (ie. Glucose/dextrose, fructose, galactose)
Oligosaccharides
Short chain of monomers bound with glycosidic linkages
Polysaccharides
monomers in a chain used for energy storage (starch & glycogen (liver & muscle cells)) or structural support (cellulose & chitin (surgical thread))

9. Carbohydrates
Page 34 #2, 3, 5, 8

10. Lipids Hydrophobic (hating water) Triglycerides Structure
A type of lipid consisting of three fatty acids bonded to a glycerol molecule (fats & oils)
Structure
Saturated: only single bonds allowing the maximum number of hydrogens
Unsaturated: containing double or triple bonds so the maximum number of hydrogens cannot bind
Hydrogrenation is a process of adding hydrogens to fatty acids to make them more saturated (byproduct = trans fats)

11. Lipids

12. Lipids Importance: Storing energy Building membranes & cell parts
Stores twice as much energy as equal masses or carbohydrates or protein
Building membranes & cell parts
Aid in absorbing vitamins and minerals
Chemical signaling
Brain growth
Hormones
Cushion and insulation

13. Lipids
Families
Phospholipids (two fatty acids and a phosphate containing group bonded to a glycerol)
Found in cell membrane because of their polar head (hydrophilic) and nonpolar tail (hydrophobic) creating a bilayer in water
Steroids
Compact hydrophobic molecules with four fused hydrocarbon rings and functional groups (cholesterol, testosterone, estrogen)
Waxes
Long chain fatty acids linked to alcohols or carbon rings making them pliable but firm and effective for water proofing

14. Lipids
Phospholipid

15. Lipids
Page 40 #13, 15, 16

16. Nucleic acids Importance Store hereditary information
DNA is located in the nucleus but RNA can move between the nucleus and the cytoplasm (also functions in protein synthesis)
The only molecule that can produce an identical copy of itself

17. Nucleic acids

18. Nucleic acids Structure Nucleotide: phosphate, sugar, base
Made of nucleotides (monomer) joined with phosodiester bonds between the phosphate group and the hydroxyl group attached to carbon 3 of the sugar using an enzyme (creating the polymer nucleic acid)
DNA’s bases are adenine, thymine, guanine, and cytosine
RNA’s bases are adenine, uracil, guanine, and cytosine

19. Nucleic acids
Phosphodiester bonds

20. Protein Importance: Structure (skin, bones, ligaments, tendons)
Enzymes
Immune response
Transport
Clots
Cellular identification

21. Protein
Structure
Amino acids bound by peptide bonds (long chains of amino acids are called polypeptides)
20 different R-groups (like letters of the alphabet)

22. Protein Levels of structure: Primary structure (amino acid sequence)
Secondary structure (alpha helix or beta pleated sheet)
Tertiary structure (folding based on bonding between remainder groups)
Quaternary structure (clumping between two or more polypeptides)

23. Protein

24. Protein
A protein’s shape determines its function therefore they are very sensitive to conditions that may change their shape
Changes in temperature or pH may cause the protein to denature (ie. cooked chicken)
Bonds break and reform differently changing the shape of the protein and making it non functional
It can return to its original shape as long as the primary structure remains intact

25. Protein
Page 50 #19, 26

26. Review

27. Macromolecules in cells