1. Properties of Water – benefits for life
Cohesion
Adhesion
Transparency
Density
Solvent
Heat capacity

2. Macromolecules Notes

3. Organic Molecules
All molecules containing carbon found in living systems with a few exceptions (CO2)
Mostly have covalent bonds
polar covalent bonds
Non polar covalent bonds: Equal sharing, molecule is not charged.
Note: Inorganic molecules are all other molecules. Can have ionic bonds like NaCl

4. PS!
Things with carbon are organic UNLESS they are exclusively C & H (or CO2)… these are not organic.
ie. Hydrogencarbonate : CH4

5. Macromolecules
Polymer: a long molecule consisting of many similar or identical building blocks linked by covalent bonds

6. Polymers Polymers are made up of monomers
Monomers are small repeating units; the building blocks of polymers.
Ex: Glucose is a monomer, starch is a polymer: many glucose bonded together make starch.
Starch
Glucose

7. Condensation Reactions
Condensation Reaction- building polymers
Two molecules are joined to form a larger molecule, held by covalent bonds; requires an enzyme and produces one water molecule.
Each monomer contributes to water that is made, one provides the -OH, one the -H.
Aka dehydration reaction

8. Condensation Reaction
For Example:
Glucose + Galactose  Lactose + water
(monomer) + (monomer)  (polymer) + water
* Lactose is really called a dimer (only two monomers are bonded together) Di- means 2
** Polymer is for many monomers bonded together; Poly- means many

9. Hydrolysis How to break polymers into monomers
bonds between monomers of a polymer are broken by the addition of water molecules; requires enzymes
a H from water attaches to one monomer
OH from water attaches to the other monomer
Stop here, do hydrolysis and condensation activity

10. Hydrolysis (polymer) + water  (monomer) + (monomer) For Example:
Lactose + water  Glucose + Galactose
(polymer) + water  (monomer) + (monomer)

11. Classes of Macromolecules
Carbohydrates
Lipids
Proteins
Nucleic Acids

12. Monosaccharides Monosaccharides: simplest carbohydrates simple sugars
General formula (CH2O)n
Major nutrients for cells
raw material for other molecules
disaccharides and polysaccharides
Ex: glucose, fructose, galactose C6H12O6

13. Monosaccharides **Glucose: energy source carried by the blood to cells
**Fructose: used to make fruit sweet tasting and attractive to animals
Galactose: used to make milk

14. Glucose Structure Ribose Structure Draw these!
- you should be able to recognize them
Glucose Structure
Ribose Structure

15. Disaccharides
Disaccharides: two monosaccharides joined by a glycosidic linkage (covalent bond between monosaccharides using condensation)
Ex: sucrose; maltose; lactose

16. Disaccharides
**Sucrose: glucose + fructose; carried by phloem to transport energy to cells in plants
Maltose: 2 glucose; used in creating starch
**Lactose: glucose + galactose; the sugar in milk; source of energy

17. Polysacchrides
Polysaccharides: storage and structural macromolecules made from a few hundred to a few thousand monosaccharides
Ex: starch, glycogen, cellulose

18. Storage Polysaccharides
Starch: found in plants, polymer made of glucose molecules, used for energy
**Glycogen: found in animals, a highly branched polymer of glucose (short term energy storage in liver and muscle cells)

19. Structural Polysaccharides
**Cellulose: used to make strong fibers; major components on plant cell walls
Bioweb.wku.edu

20. Lipids Functions: Buoyancy
Long term energy storage molecules in plants and animals
Insulation
Buoyancy
Solids are known as fats; liquids are known as oils
Animals: store fat
Plants: store oils

21. General Lipid Structure
Glycerol attached to one or more fatty acids

22. Fatty Acid Structue
Fatty Acid:
Draw this structure!

23. Types of Lipids Fat: Composed of a fatty acid attached to glycerol
Triglyceride: Consists of three fatty acids linked to glycerol by condensation reactions
Period 6 stopped here.

24. 02.03.17 How can you tell ribose and glucose apart?
Today:
Wrap macromolecule notes
Option D Packet Begin

25. Types of Lipids
Fatty Acid: a long hydrocarbon “tail” with a carboxyl group at the head end
Saturated: have no double bonds in the carbon chains
Unsaturated: have double bonds in carbon chains
Cis = Curved = Omega - 3
Trans = Straightened - hydrogenated

26. Types of Lipids Phospholipids: major components of cell membranes
Hydrophilic head
Two fatty acid tails (hydrophobic)

27. Proteins
Functions:
Structural support
Storage (not of energy)
Digestion
Transport
Signaling
Movement
Defense
Hormones
Enzymes
Function depends on structure and interactions of amino acids of polymer
Amino acids
Spider silk
Enzymes
Haemoglobin

28. Proteins Made up of amino acids
Amino acid chains form polypeptides, based on a specific sequence and vary in length from a few to thousands
Proteins consist of one or more polypeptides folded and coiled into specific formations

29. Proteins Denaturation (break down) of proteins is caused by:
Change in pH
Salt concentration
Temperature

30. Amino Acids Amino Acid Structure:
An amino group bonded to a central carbon bonded to a carboxyl group, an “R” group (some other functional group) bonded to the central carbon

31. Types of Amino Acids 20 different (don’t memorize)
Grouped by the properties of side chain
Non-polar side chains = hydrophobic
Polar side chains = hydrophillic

32. Identify the following
Glucose
Ribose
Fatty Acid
Amino acid

33. Nucleic Acids Types: DNA and RNA
Made of repeating units of nucleotides
Nucleotides created by a sugar, phosphate group and a nitrogen base.
DNA contains deoxyribose sugar
RNA contains ribose sugar

34. 02.06.17 Describe the relationship between a monomer and polymer
I can model protein folding and review macromolecules.

35. Types of Lipids – Clarification/Correction!!
Fatty Acid: a long hydrocarbon “tail” with a carboxyl group at the head end
Saturated: have no double bonds in the carbon chains
Unsaturated: have double bonds in carbon chains
Cis = Curved = Omega - 3
Trans = Straightened - hydrogenated
These are both types of unsaturated fat!
All about where the hydrogens are in the double bond.
Cis – liquid at room temperature
Trans – solid at room temp

36. Modeling Polypeptide Chains
Look at your card (or help your neighbor with theirs)
What properties does your amino acid have?

37. Protein Folding
Our sequence:
Met, Lys, His, Val, Ser, Leu, Asp, Glu, Cys, Asn, Tyr, Val, Phe, Trp, Pro, Ser, Thr, Gln, Cys, Gly
Hold your card in your left hand. Side chain (R)
Touch the right shoulder of the person in front of you with your right hand. Peptide bond.
Check your card  Key!
Blue – hydrophilic
Red – hydrophobic
Yellow – cysteine
Black – acidic (negatively charged)
Purple – basic (positively charged)

38. Protein Folding – Don’t break the peptide bond!!
Hallway!
First bond is cysteine
Then charged interactions
Then WATER!

39. What you did.
React to Water!
Disulfide bridge!
Ionic Bonding

40. Practice!
Work independently or with a small group to review your macromolecule knowledge
This is a homework assignment that will be checked during class tomorrow.