1. Chapter 2: The Chemistry of Life
2-3 Carbon Compounds MACROMOLECULES

2. Standard
Most macromolecules (large molecules) like polysaccharides, nucleic acids, proteins & lipids are built from a small collection of simple building blocks

4. Macromolecules
Macromolecules are formed by a process known as polymerization.
The smaller units, or monomers, join together to form polymers.

5. Monomers in a polymer may be identical, or the monomers may be different.

7. CARBOHYDRATE GROUP 1
Sugars:
a) honey
b) syrup
c) sucrose (table sugar)

8. CARBOHYDRATE GROUP 2 Starches: a)breads -tortillas b)pasta c)rice
d)veggies

10. Every bond holds energy. How many bonds are there?
Every line is a bond.
Every bond holds energy.
How many bonds are there?
GLUCOSE - a high energy molecule 22 24 21 23 20 19 16 2 1 17 18 15 3 12 14 4 8 13 11 5 9 7 10 6

11. More Facts About Carbohydrates
Monosaccharide - Single sugar (Glucose)
one sugar Monomer
Disaccharide - Double sugar (Sucrose)
two sugars Polymer
Polysaccharide - Many sugars (Starch)
many sugars Polymer

12. Monosaccharide/one sugar/ - Glucose
WHICH ONE GIVES YOU MORE ENERGY?
Disaccharide - 2 sugars - table
sugar
Polysaccharide - many sugars - starch like bread or pasta

17. Liquid at room temperature
Unsaturated = PLANT OILS
Healthy
Liquid at room temperature
Olive oil Vegetable Oil

18. = plant sources = healthy
Some bonds are not filled by
hydrogen

19. Olive oil is
healthy
for you
!!!!!!!!!!!!

20. Solid at room temperature
Satutrated = ANIMAL SOURCES
Less Healthy
Solid at room temperature
Bacon grease

21. = animal = less healthy
Every bond is filled by a hydrogen

22. Partially Hydrogenated = Man-made Deadly
Solid at room temperature
Add shelf life
Lasts forever

23. becomes a KILLER FAT Partially Hydrogenated = man made
start with a good fat
hydrogen is added
in the lab
becomes a KILLER FAT

24. - Plaque - cholesterol - Caused by partially hydrogenated oils - Responsible for strokes, heart attacks

25. From animals, unhealthy
From plants, healthy
Partially hydrogenated
Add hydrogen to
an unsaturated fat
Man-made, VERY unhealthy

27. Fat Content Investigation (don’t forget Lab Report Format)
Most people do not know what type of fats are in their foods.
What do these fats mean to your health?
Facts you should know before this investigation:
No portion of food should contain more than 30% fat
Partially hydrogenated fats cause MORE SERIOUS health problems than animal fats.

28. Food Label Analysis Data Table Number calories per serving
Number Fat grams
% Fat *
Partially
Hydrogenated Oil
(ingredients) 1.
Yes or no 2. 3. 4. 5.

30. To calculate % Fat:
Multiply # of fat grams by 9
Divide the answer by the number of calories per serving
Multiply that answer by 100 to get percent

31. Questions:(write them out)
A.) List the foods with the highest percent fat (over 30%).
B.) Did this surprise you? Why?
2. Was the food highest in fat content fresh or processed? (that means pre-cooked by a food company)
3. Based on these results, are you eating a healthy diet? Give data to back up your answer.
4. Why do you think processed foods use partially hydrogenated fat?
5. Based on this investigation, what types of food should you eat to maintain health?

32. Standard
proteins having different amino acid sequences typically have different shapes and chemical properties

34. PROTEINS =
meat, eggs, nuts, cheese, legumes
(seed pods)

35. Amino acid structure
Amino group
Carboxyl group

36. Proteins needed for 1) growth
2) And tissue repair
(see bookmark)

37. Primary - Straight line of amino acids
Secondary - Coiled strand of amino acids
Tertiary - Knotted ball of amino acids
Quarternary - 2 strands knotted around each other

38. Protein primary structure
Amino acids are hooked end-to-end like beads on a necklace
Peptide bond - connects 2 amino acids

39. Protein secondary structure: coiled
To become active, proteins must twist and fold into their final formation

40. Protein tertiary structure
As it twists, the strand of amino acids buckles or coils in on itself

41. Protein quarternary structure
2 different coils wrap around each other

47. Homework: write the questions
p. 48 # 1, 2, 5
p. 57 # 18, 20, 21
Workbook 2.3

48. Do Now: Put chairs in rows
Work with partner next to you to complete the macromolecule fold-out
You have 25 minutes
Then 2.4 notes

49. Edges of paper meet
Not overlap
A B
C D
landscape
fold

50. 2.3 HOT Questions Name 4 organic macromolecules.
Describe the difference between (glucose) and (glycerol + 3 fatty acids) on the basis of numbers of bonds.
Illustrate an amino acid and a nucleotide.
Classify the following as monosaccharides, disaccharides or polysaccharides:
Glucose d) cupcake icing
sucrose e) lactose
tortilla f) lasagna
Based on notes information, and your lab experience, propose an explanation for why margarine is worse to eat than butter.
Predict which protein is more complex and explain why

51. While waiting for your Macromolecule test:
Use the textbook, 2.4, to complete enzyme notes.
Use the bulletin board to complete the picture in your notes
BENCHMARK REVIEW
p. 31 # 11 to 23
p. 57 # 18 to 25
Write the questions
Look up the answers in the book
Do the 2.4 HOT questions

52. Macromolecules - large molecules
MACROMOLECULES - Polymers
Made of monomers
Building blocks
C, H, O
1: 2: 1
C6H12O6
Carbohydrates
(polysaccharide)
Many - sugars
Monosaccharide
One - sugar
Glucose
C, O, H, N
Proteins
Amino
acids
Lipids AKA fats,
Oils, waxes
3 fatty acids + 1 glycerol
P. S. COHN
Nucleic acids
DNA & RNA
Nucleotides
Amino group caboxyl group