1. What molecules keep us alive, and how do they do so?
Biomolecules
What molecules keep us alive, and how do they do so?

2. Open to the next available page in your journal and construct this chart Title: Biomolecules
Monomer
Function
Examples
Made up of:
Carbohydrate
Lipid
Proteins
Nucleic Acids

3. Biomolecules
All living organisms require several compounds to continue to live.
We call these compounds biomolecules. All of these biomolecules are organic, which means that they contain carbon.
Carbon has four valence electrons, which means this element forms strong covalent bonds with many other elements.

4. Let’s get started!! Amoeba sisters and Biomolecules

5. Biomolecules All of our biomolecules are classified into four groups:
Carbohydrates
Lipids
Proteins
Nucleic Acids
Each of these classes have different structures and functions.

7. Biomolecules
Biomolecules are formed by joining many small units together to form a long chain.
This process is called synthesis. Often, a water molecule is removed in the process.
When this happens, we call it dehydration synthesis.

8. Building up polymers Dehydration Synthesis
Creates a polymer from a biomolecules monomers.
In this process, an OH and H are removed (water) during synthesis of a new molecule.

10. Breaking down polymers
Hydrolysis breaks a covalent bond by adding OH and H from a water molecule.
Biological molecules

12. Dehydration vs. Hydrolysis

14. Biomolecules
The smallest functioning unit of a biomolecule is a monomer.
“Mono-” means ONE.
Put two monomers together, and you get a dimer.
Di-” means TWO.
Once several monomers are put together, we get a polymer.
“Poly-” means MANY.

15. Carbohydrates
Carbohydrates are biomolecules used for energy and structural support.
Breaking carbohydrates down provides an organism with energy.

16. Carbohydrates
Carbohydrates are made up of carbon, hydrogen and oxygen.
The ratio of these elements is roughly
1 carbon: 2 hydrogen :1 oxygen.
C6H12O6
Monomer: Monosaccharide
Dimer: Disaccharide
Polymer: Polysaccharide

17. Carbohydrates
Carbohydrates are primarily used to provide us with energy.
All monosaccharides and disaccharides end in “-ose”.
Glucose is used as a common energy source for most organisms.

18. Carbohydrates There are many other types of carbs in nature:
Fructose (fruit sugar)
Lactose (milk sugar)
Sucrose (table sugar)
Ribose/Deoxyribose (important for DNA and RNA)

19. Carbohydrates
Carbohydrates can be bonded to each other through dehydration synthesis.
Remember, that’s when water is lost as two smaller molecules bond to form a larger molecule.

20. Carbohydrates

21. Carbohydrates
When we have excess carbs, we store them as starches, which are polysaccharides.
Starches are long chains of carbs.
Plants also use cellulose (another polysaccharide) for structural support.

22. Carbohydrates
Indicators are chemicals that detect the presence of a certain compound.
Benedict’s solution reacts with MOST mono- and disaccharides.
Sucrose is a notable exception!

23. Carbohydrates
If a detectable carbohydrate is present, then the indicator changes color, based on how many carbs are present.
Green → Yellow → Orange → Red

24. Carbohydrates
Iodine is used to detect starch, since it reacts readily with starch.
This reaction produces a purple- black coloration.

25. Lipids Lipids are used for four crucial purposes: Storing energy
Waterproof barriers
Chemical messengers
Insulation

26. Lipids Lipids are made up of carbon, hydrogen and oxygen.
The ratio of these elements is roughly 1carbon: 2 hydrogen. Oxygen is present only in trace amounts.
Most common lipids are composed of two different functional groups:
Glycerol, an alcohol with three oxygen groups.
Fatty acids, which are long hydrocarbon chains.

27. Lipids
ALL lipids repel water, due to how hydrophobic they are. This means that they do not bond to water molecules.

28. Lipids They tend to be solid at room temperature.
Lipids are grouped by the number of double bonds found in the hydrocarbon chain.
Saturated fats have the maximum number of hydrogen atoms possible, and as such, they have no double bonds.
They tend to be solid at room temperature.

29. Lipids
Unsaturated fats have double bonds. They do NOT have the maximum possible number of hydrogen atoms.
They tend to be liquid at room temperature.
Monounsaturated fats have only ONE double bond.
Polyunsaturated fats have MORE THAN ONE double bond in the hydrocarbon chain.

30. Lipids
Monounsaturated
Polyunsaturated

31. Lipids It’s important to note that fats are a specific type of lipid.
Chemically, all fats are triglycerides – they have three fatty acids bonded to one glycerol molecule.

32. Lipids Steroids are lipids with four rings bonded together.
Steroids are vital as hormones, which are chemical signals used in the body.

33. Lipids This is why we can use brown paper to detect fats.
Oily and fatty foods tend to leave stains upon contact.
This is why we can use brown paper to detect fats.
We can also use ethanol, which dissolves lipids.
The dissolved fats are then diluted with water. Since water and lipids don’t mix, the lipids come out of solution.
This creates an emulsion – a milky, cloudy liquid.

34. Protein Proteins serve many vital functions in the body:
Structural support
Enzymes (Speeding up chemical reactions)
Transport of molecules
Fighting infection
…and many more!

35. Protein All proteins contain carbon, hydrogen, oxygen and nitrogen.
In addition, sulfur may be present as well.
Monomer: Amino acid
Polymer: Protein or polypeptide
A peptide is a chain of amino acids, so a polypeptide is several chains put together.

36. Protein
ALL amino acids contain an amino or N-group. It contains nitrogen (N).
ALL amino acids also contain a carboxyl or C-group. It contains carbon (C).

37. Protein
However, amino acids also have a variable group or R-group. This differs from one amino acid to the next.
There are 20 standard amino acids, and thus 20 possible R-groups.

38. Protein Amino acids are bound together through dehydration synthesis.
The C-group of one amino acid binds to the N-group of another.
We call these bonds peptide bonds.

39. Protein Proteins can also function as hormones.
However, protein hormones tend to have difficulty passing the cell membrane.
As such, many protein hormones have to fit a cellular receptor before they can affect the cell.

40. Protein Production Proteins have four phases of production:
Primary: Amino acids are bound together.
Secondary: Individual amino acids are bent and molded as needed.
Tertiary: The entire chain of amino acids is bent and molded as needed, forming a sub-unit.
Quaternary: Multiple completed sub-units are fitted together to make a complete protein.

42. Protein Test Indicator
The Biuret test is used to detect protein.
The test relies on a color change to confirm the presence of proteins. If proteins are found, the sample will turn violet.

43. Hydrolysis Hydrolysis is the reverse process of dehydration synthesis.
In dehydration synthesis, water is lost to create a bigger molecule.
In hydrolysis, water is ADDED, and a bigger molecule is broken down into smaller pieces.
Hydrolysis = hydro and lysis. Hydro means water, and lysis means to break down.

44. Nucleic Acids
Nucleic acids are biomolecules that contain the blueprints for making proteins. Nucleic acids also transmit genetic info to the next generation.
Includes:
DNA
RNA

45. Nucleic Acids
Nucleic acids contain carbon, hydrogen, oxygen, nitrogen, and phosphorus.
Remember the acronym: CHONP!
Monomer: Nucleotides
Polymer: Nucleic Acid
Examples: DNA, RNA

46. Nucleic Acids Monomer- Nucleotide
A nucleotide is made up of three parts:
5-carbon sugar
Phosphate group
Nitrogenous base

47. Nucleic Acids The 5-carbon sugar is deoxyribose, in the case of DNA.
However, it is ribose in the case of RNA.
This is how those molecules got their name!

48. Nucleic Acids
As stated earlier, nucleic acids are the blueprints for proteins. Proteins are made from these templates.
Also, DNA can be passed on from parent to child. This allows SOME characteristics to be passed down to offspring. These traits are considered hereditary.
RNA can NOT be passed down to offspring, however!