1. Dehydration Synthesis & Hydrolysis

2. Monomers and Polymers Monomer- subunit or building block
Polymer- large molecule made up of many parts

4. Forming Polymers
Dehydration Synthesis - joining monomers to make polymers by losing water
De = without or to lose
Hydro=water
Synthesis = to make polymer
“remove water make a bond”

5. Breaking Polymers
Hydrolysis - breaking polymers into monomers by adding water
Hydro = water
Lysis = to break
“add water break a bond”

6. Dehydration Synthesis

7. Dehydration Synthesis
H2O

8. Dehydration Synthesis

9. (a) Dehydration reaction in the synthesis of maltose
Fig. 5-5
1–4
glycosidic
linkage
Glucose
Glucose
Maltose
(a) Dehydration reaction in the synthesis of maltose
1–4
glycosidic
linkage
Figure 5.5 Examples of disaccharide synthesis
Glucose
Fructose
Sucrose
(b) Dehydration reaction in the synthesis of sucrose

10. Hydrolysis
H2O

11. Dehydration synthesis to make disaccharide
Remove water from here -
one oxygen atom left behind

12. Dehydration Synthesis to make a molecule of Fat

13. Dehydration Synthesis to make a Small Protein (dipeptide)

14. Carbohydrates serve as fuel and building material
Carbohydrates include sugars and the polymers of sugars
The simplest carbohydrates are monosaccharides, or single sugars
Carbohydrate macromolecules are polysaccharides, polymers composed of many sugar building blocks
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15. Sugars
Monosaccharides have molecular formulas that are usually multiples of CH2O
C H O
1:2:1
Glucose (C6H12O6) is the most common monosaccharide
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16. Disaccharides to know: Glucose + glucose = maltose
Glucose + fructose = sucrose (table sugar)
Glucose + galactose = lactose (milk sugar)
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17. Polysaccharides
Polysaccharides, the polymers of sugars, have storage and structural roles
The structure and function of a polysaccharide are determined by its sugar monomers and the positions of glycosidic linkages
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18. Energy Storage Polysaccharides
Starch, a storage polysaccharide of plants, consists entirely of glucose monomers
Plants store surplus starch as granules within chloroplasts and other plastids
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19. Glycogen is a storage polysaccharide in animals
Humans and other vertebrates store glycogen mainly in liver and muscle cells
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20. Structural Polysaccharides
The polysaccharide cellulose is a major component of the tough wall of plant cells
Like starch, cellulose is a polymer of glucose, but the carbon 1,4 bonds differ
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21. (b) Starch: 1–4 linkage of  glucose monomers
Fig. 5-7bc
(b) Starch: 1–4 linkage of  glucose monomers
Figure 5.7 Starch and cellulose structures
(c) Cellulose: 1–4 linkage of  glucose monomers

22. Cell walls Cellulose microfibrils in a plant cell wall Microfibril
Fig. 5-8
Cell walls
Cellulose
microfibrils
in a plant
cell wall
Microfibril
10 µm
0.5 µm
Cellulose
molecules
Figure 5.8 The arrangement of cellulose in plant cell walls
Glucose
monomer

23. Some microbes use enzymes to digest cellulose
Enzymes that digest starch by hydrolyzing  can’t break bond in cellulose
Cellulose in human food passes through the digestive tract as insoluble fiber
Some microbes use enzymes to digest cellulose
Many herbivores, from cows to termites, have symbiotic relationships with these microbes
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24. Fig. 5-9
Figure 5.9 Cellulose-digesting prokaryotes are found in grazing animals such as this cow

25. Chitin, another structural polysaccharide, is found in the exoskeleton of arthropods
Chitin also provides structural support for the cell walls of many fungi
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26. (a) The structure of the chitin monomer. (b) (c) Chitin forms the
Fig. 5-10
(a)
The structure
of the chitin
monomer.
(b)
Chitin forms the
exoskeletons of
arthropods and found
in fungal cell walls.
(c)
Chitin is used to make
a strong and flexible
surgical thread.
Figure 5.10 Chitin, a structural polysaccharide

27. Time for you to take notes lipids (focus on only what is highlighted in RED)

28. Lipids are a diverse group of hydrophobic molecules
Lipids are the one class of large biological molecules that do not form polymers
Lipids do not interact with water
Lipids are hydrophobic becausethey consist mostly of hydrocarbons, which form nonpolar covalent bonds
The most biologically important lipids are fats, phospholipids, and steroids
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29. Fats
Fats are constructed from two types of smaller molecules: glycerol and fatty acids
Glycerol is a three-carbon alcohol with a hydroxyl group (-OH)attached to each carbon
A fatty acid consists of a carboxyl group attached to a long carbon carbon and hydrogen chain
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30. Fat molecule (triacylglycerol)
Fig. 5-11b
Ester linkage
Figure 5.11 The synthesis and structure of a fat, or triacylglycerol
(b)
Fat molecule (triacylglycerol)

31. Unsaturated fatty acids have one or more double bonds
See note page for information on saturated vs. unsaturated fats
and follow along.
Fatty acids vary in length (number of carbons) and in the number and locations of double bonds
Saturated fatty acids have the maximum number of hydrogen atoms possible and no double bonds
Unsaturated fatty acids have one or more double bonds
Animation: Fats
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32. Most animal fats are saturated
Fats made from saturated fatty acids are called saturated fats, and are solid at room temperature
Most animal fats are saturated
Fats made from unsaturated fatty acids are called unsaturated fats or oils, and are liquid at room temperature
Plant fats and fish fats are usually unsaturated
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33. A diet rich in saturated fats may contribute to cardiovascular disease through plaque deposits
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34. The major function of fats is energy storage
Humans and other mammals store their fat in adipose cells
Adipose tissue also cushions vital organs and insulates the body
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35. Phospholipids
In a phospholipid, two fatty acids and a phosphate group are attached to glycerol
The two fatty acid tails are hydrophobic (“water-fearing”, but the phosphate group and its attachments form a hydrophilic head (“water-loving”)
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36. Know this diagram: Choline Hydrophilic head Phosphate Glycerol
Fig. 5-13
Choline
Hydrophilic head
Phosphate
Glycerol
Know this diagram:
Fatty acids
Hydrophobic tails
Hydrophilic
head
Figure 5.13 The structure of a phospholipid
Hydrophobic
tails
(a)
Structural formula
(b)
Space-filling model
(c)
Phospholipid symbol

37. Draw a labeled picture of cell membrane
Fig. 5-14
Draw a labeled picture of cell membrane
(outside of cell)
Hydrophilic
head
WATER
Figure 5.14 Bilayer structure formed by self-assembly of phospholipids in an aqueous environment
Hydrophobic
tail
(Cytoplasm of cell)
WATER

38. Steroids
Steroids are lipids characterized by a carbon skeleton consisting of four fused rings
Cholesterol, an important steroid, is a component in animal cell membranes
Although cholesterol is essential in animals, high levels in the blood may contribute to cardiovascular disease
For the Cell Biology Video Space Filling Model of Cholesterol, go to Animation and Video Files.
For the Cell Biology Video Stick Model of Cholesterol, go to Animation and Video Files.
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39. Steroids Cholesterol Draw only the rings In orange to represent
Fig. 5-15
Steroids
Draw only the rings
In orange to represent
The steroid.
Figure 5.15 Cholesterol, a steroid
Cholesterol

40. Proteins account for more than 50% of the dry mass of most cells
8. Proteins have many structures, resulting in a wide range of functions
Proteins account for more than 50% of the dry mass of most cells
Protein functions include structural support, storage, transport, cellular communications, movement, and defense against foreign substances, & ENZYMES
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41. What Enzymes Do

42. Table 5-1
Table 5-1

43. Enzymes have specific shapes
12. Enzymes are a type of protein that acts as a catalyst to speed up chemical reactions
Enzymes can perform their functions repeatedly, functioning as workhorses that carry out the processes of life
Enzymes have specific shapes
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44. Substrate (sucrose) Glucose Enzyme (sucrase) OH H2O Fructose H O
Fig. 5-16
Substrate
(sucrose)
Glucose
Enzyme
(sucrase) OH
H2O
Fructose
Figure 5.16 The catalytic cycle of an enzyme H O

45. 2. Polypeptides
Polypeptides are polymers built from the same set of 20 amino acids
A protein consists of one or more polypeptides
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46. (1, 2, 3) Amino Acid Monomers
Amino acids are organic molecules with carboxyl (-COOH) and amino groups (NH2)
COOH and NH2 are functional groups and make the molecule an amino acid.
Amino acids differ in their properties due to differing side chains, called R groups
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47. Fig. 5-UN1
 carbon
Amino
group
Carboxyl
group

48. Substitute in a hydrogen (H) for R and the amino acid is glycine

49. 4. These are amino acids. There are 20. They bond together by peptide
Fig. 5-17
Nonpolar
4. These
are amino
acids. There
are 20. They
bond together
by peptide
bonds to make
up all proteins!
Glycine
(Gly or G)
Alanine
(Ala or A)
Valine
(Val or V)
Leucine
(Leu or L)
Isoleucine
(Ile or I)
Methionine
(Met or M)
Phenylalanine
(Phe or F)
Trypotphan
(Trp or W)
Proline
(Pro or P)
Polar
Serine
(Ser or S)
Threonine
(Thr or T)
Cysteine
(Cys or C)
Tyrosine
(Tyr or Y)
Asparagine
(Asn or N)
Glutamine
(Gln or Q)
Figure 5.17 The 20 amino acids of proteins
Electrically
charged
Acidic
Basic
Aspartic acid
(Asp or D)
Glutamic acid
(Glu or E)
Lysine
(Lys or K)
Arginine
(Arg or R)
Histidine
(His or H)

50. Amino Acid Polymers
Amino acids are linked by special covalent bonds called peptide bonds
A polypeptide is a polymer of amino acids
Each polypeptide has a unique linear sequence of amino acids
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51. Peptide bond (a) Peptide bond (b) Fig. 5-18
Figure 5.18 Making a polypeptide chain
(b)

53. Dehydration Synthesis to make a polypeptide (or protein)
Remove water
from here

54. Protein Structure and Function
A functional protein consists of one or more polypeptides twisted, folded, and coiled into a unique shape
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55. Shape determines function
Fig. 5-19
Shape determines function
Groove
Groove
Figure 5.19 Structure of a protein, the enzyme lysozyme
(a)
A ribbon model of lysozyme
(b)
A space-filling model of lysozyme

56. A protein’s shape determines its function
The sequence of amino acids determines a protein’s three-dimensional structure
A protein’s shape determines its function
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57. This loss of a protein’s structure or shape is called denaturation
What Determines Protein Structure? Remember these things about liver lab
In addition to primary structure, physical and chemical conditions can affect structure
Alterations in pH, salt concentration, temperature, or other environmental factors can cause a protein to unravel
This loss of a protein’s structure or shape is called denaturation
A denatured protein is biologically inactive
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58. Denaturation Normal protein Denatured protein Renaturation Fig. 5-23
Figure 5.23 Denaturation and renaturation of a protein
Normal protein
Denatured protein
Renaturation

59. Fig. 5-UN5