1. Biochemistry Study of chemicals and how they react in living organisms
Inorganic Compounds (in=not) organic molecules do not contain carbon
Water is the most abundant and important inorganic material, making up 60% - 80% of all cells and 2/3 of body weight
Most other substances in organisms are dissolved in water (universal solvent)
Identify the important facts regarding inorganic molecules.

2. Organic Compounds
Contain the elements carbon, hydrogen and oxygen and sometimes nitrogen (CHON)
Carbon is found in things that are or once were living.
Carbon atoms share electrons to form covalent bonds.
Have students differentiate between organic and inorganic compounds.

3. Organic Compounds
Organic compounds can be hundreds to thousands of molecules in length
The single molecules are called monomers.(mono=one)
Ex: amino acid, nucleotide, glucose
The images at the bottom are examples of monomers. Explain to the students that fructose is a simple sugar. The string of beads are also an example of monomers. As the beads are all the same in the string.

4. Organic Compounds
The long molecules formed by connecting monomers are called polymers. (poly=many)
Example: starch, protein, oils
Compare the structure of the monomers to the polymers. Use the InterWrite tablet to identify the bonds for students.

5. Chemical Reactions Dehydration Synthesis: (building up)
Creates one polymer from many monomers
One molecule of water is formed every time two monomers are connected
Hydrolysis: (breaking down)
Creates many monomers from one polymer
One molecule of water is needed every time two monomers are detached

6. Macromolecules 4 Types of Organic Compounds:
a.carbohydrates, lipids, proteins (found in food)
b. nucleic acids (DNA and RNA)
Students are to list all of the reasons why macromolecules are essential to life on their Cornell note sheet. Please allow time for this.

7. Carbohydrates-sugars and starches
Contain atoms of
carbon
hydrogen
oxygen
The ratio of the atoms is
1 C : 2 H : 1 O
Emphasize the importance of carbohydrates to living things.

8. Function of Carbohydrates:
Energy (to fuel cell processes)
Immediate Use
Monomers (simple sugars)found in plants like sugar cane and fruits
Future Use (stored)
Polymers (starches) found in grains and vegetables
Structures (parts of cells)
Polymers (starches) found in the cell walls of plants

9. Types of Carbohydrates
Carbohydrates are classified according
to size.
One sugar is a monosaccharide (mono=1)
Two sugars make a disaccharide (di=2)
Lots of sugar molecules linked together form a polysaccharide (poly=many)

10. Monosaccharide (monomers)
Milk Sugar
Fruit Sugar
Use image to discuss the structure of the two simple sugars and their molecular formula C6H12O6. Use the InterWrite tablet to circle the functional group.
Types of Carbs

11. Disaccharide
Differentiate between the simple sugars and the complex sugar. Again, emphasize the structure and molecular formula C12H22O11. Use the InterWrite tablets to circle the functional group.
Maltose is two glucose molecules; forms in digestive tract of humans during starch digestion.
Other examples: sucrose, lactose 
Types of Carbs

12. Polysaccharide (polymer)
Starch is straight chain of glucose molecules with few side branches.
Ex. glycogen (animal starch), cellulose
Identify the structure of the polysaccharide. Highlight for students how the long chains of monomers form this polymer. Also, use the InterWrite tablets to circle the functional group.
Types of Carbs

13. Lipids Contain Carbon Hydrogen Oxygen (not 1:2:1)
The H:O is higher than in carbohydrates
Three types
Fats
Oils
Waxes
Form chains or rings
Typically contain two monomers – glycerol and fatty acids
Emphasize the three types of lipids. Click link for glycerol and fatty acids to show a diagram of the two structures. Use InterWrite tablets to circle the functional group.

14. Monomers in Lipids Lipids
Discuss the differences between the glycerol and the fatty acids chain.
Lipids

15. Energy Storage for later use by the body.
Functions of Lipids
Energy Storage for later use by the body.
Padding and Protection (especially around body organs)
Identify the functions of the lipids. Make sure students have the same information on their Cornell note sheet.

16. Proteins Made up of chains of amino acids Contain Carbon Hydrogen
Oxygen
Nitrogen
Made up of chains of amino acids

17. Formation of Proteins

18. Function of Proteins Structural components of cells
Help carry out chemical reactions (enzymes)
Pump small molecules in/out of cells
Help cells to move

19. Polymerization of Proteins
peptide bond: covalent bond that joins amino acids
another example of dehydration synthesis
dipeptide: two amino acids joined together
tripeptide: three amino acids joined together
polypeptide: long chain of amino acids
amino acidspolypeptideprotein