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The Molecules of Cells.

Published byAbraham Banks Modified over 6 years ago

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Presentation on theme: "The Molecules of Cells."— Presentation transcript:

1 The Molecules of Cells

2 Carbon Organic Compound: Four covalent bonds
Contain carbon and hydrogen Made by living things Four covalent bonds stable

3 Shape of Hydrocarbon Skeleton determined by bonding
Length Arrangement Bonding location Rings

4 Functional Groups Attach to hydrocarbon skeleton Chemically reactive
Usually polar Question: is the molecule soluble or insoluble in water? Why?

5 Functional Groups

6 Functional Groups

7 Carbohydrates C, H, O Sugars & Starches Used for Cellular energy
H&O – always 2:1 ratio Sugars & Starches Used for Cellular energy Raw material for amino acids Plant support and structure Monomer - monosaccaride

8 Monosaccharides C6H12O6 Glucose – plants Fructose – fruit
Main source of cellular NRG Fructose – fruit sweetest Galactose – milk Isomers – position of functional group alters taste Glucose Galactose

9 Disaccharides Maltose – glu+glu Lactose – glu+gal Sucrose – glu+fru
Two monosaccharides joined by dehydration synthesis Maltose – glu+glu Seeds Lactose – glu+gal Milk Sucrose – glu+fru Plant sap Formula for a disaccharide:

10 Building Macromolecules
Monomers linked to form polymers DEHYDRATION SYNTHESIS HYDROLYSIS

11 Dehydration Synthesis
Enjoy the cheesy video!!

12 Polysaccharides Polymers of 100’s-1000’s monosaccharides Starch
Glycogen Cellulose

13 Starch Storage in plant roots Glucose chain Sugar storage – nrg source
Hydrolyze into sugar monomers

14 Glycogen Identical to starch except more branched
Stored in animal liver and muscles Hydrolyzed to get more sugar/nrg

15 Cellulose Most common organic compound on earth
Forms long cable-like fibers Hard to digest

16 High Fructose Corn Syrup
What’s the fuss over HFCS?

17 Lipids Mostly C, H very little O Non-polar – hydrophobic
Fats, Oils, Waxes,Phospholipids, Steroids Chicken fat

18 Fats and Oils Energy storage Triglycerides
Glycerol 3 fatty acids Fatty acid chains give fat/oil its characteristics

19 Cheesy Video!! The making of a triglyceride

20 Saturated vs. Unsaturated Fatty Acids
No double bonds Tightly coiled chains Solid at room temp. Mostly animal Unsaturated: One or more double bonds Not tightly coiled Liquid at room temp Mostly plant Question: which type of fatty acid is more harmful and why??

21 Problems & Solutions Atherosclerosis – saturated fats collecting in arteries Trans Fats – hydrogenating unsat. Fatty acids to make them solid Why is this a problem? Clogged artery margarine

22 Phospholipids Component of cell membranes
Maintains water balance in cells

23 Waxes Most hydrophobic Natural waterproofing Fruit skin
Insect exoskeletons What else??

24 Steroids Large molecule with many rings Cholesterol –
Precursor for sex hormones and regulatory hormones Corticosteroids – useful anti-inflammatory drugs Anabolic steroids – synthetic steroid that mimics natural steroids (testosterone) What are the pros & cons of anabolic steroids??

25 Proteins Amino Acids 20 different amino acids
Link together to form polypeptides How do they link together?

26 Classes of Proteins Structural Contractile Storage Defense Transport
Signal Enzyme

27 Levels of Protein Structure

28 Protein Shape Shape of protein determines function
Denaturation – loss of protein shape due to Heat pH What happens if protein shape is changed?

29 Nucleic Acid DNA and RNA monomer - nucleotide
Sugar, phosphate, base Adenine Thymine Guanine Cytosine Polymer forms a double helix

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