1. (composed of carbon, hydrogen, oxygen in ration 1:2:1)
Carbohydrates
Carbo = carbon
Hydro = water
(composed of carbon, hydrogen, oxygen in ration 1:2:1)
Example: C6H12O6

2. Types of Carbohydrates
Monosaccharides (simple sugars)
3 common forms:
Glucose – produced by plants during photosynthesis; main source of energy for all living things
Fructose – fruit sugar; sweetest
Galactose – milk sugar; usually found in combinations with other simple sugars

3. Types of Carbohydrates cont.
Disaccharides – two monosaccharides joined together
Sucrose (table sugar) = fructose + glucose
Lactose (milk sugar) = galactose + glucose

4. Types of Carbohydrates cont.
Cellulose – how plants store glucose
(gives rigidity and strength to plant cells)
(most animal cells cannot break it apart.)

5. How do you put together saccharides?

6. Types of Carbohydrates cont.
Polysaccharides – three or more monosaccharides joined together
Starch – plant sugar (chain of 100’s glucose)
Glycogen – animal sugar

7. Indicators Benedict’s Solution (mono, di- and poly-)
Blue green yellow orange red
mono di poly

8. Composed of COHN; An organic macromolecule
Proteins
Composed of COHN;
An organic macromolecule

9. Amino Acids They are the building blocks or subunits of proteins.
Amino acids are bonded by a peptide bond.
Example: Glycine NH2CH2COOH
Proteins are the only organic molecule that have nitrogen.; the “N” is the R-group which identifies every amino acid.

11. Structure of Proteins
Primary (10) – linear arrangement of amino acids; one dimension
Secondary (20) – bending and coiling of amino acids; two dimensions
Tertiary (30) – 3-dimensional view of protein; protein folds into a compact mass
Quaternary (40) – Two or more proteins combine (ex. Enzyme – lock and key

15. Examples of Proteins
Collagen – found in cartilage, tendons, skin, JELLO
Keratin – found in hair and nails
Muscles – all the meat we eat!
Enzymes – are proteins, too!
INDICATOR:
BIURET SOLUTION – tests for protein; turns pink/purple if protein is present

16. Fats
Characteristics?

17. All Lipids are hydrophobic:
This group of molecules includes fats and oils, waxes, phospholipids, steroids (like cholesterol), and some other related compounds.
Fats and oils are made from two kinds of molecules: glycerol (a type of alcohol with a hydroxyl group on each of its three carbons) and three fatty acids joined by dehydration synthesis.

18. Since there are three fatty acids attached, these are known as triglycerides.
“The main distinction between fats and oils is whether they’re solid or liquid at room temperature, and this, as we’ll soon see, is based on differences in the structures of the fatty acids they contain.”
biology.clc.uc.edu/ courses/bio104/lipids.htm

20. Hydrophillic
*polar
Hydrophobic
*non-polar

21. Glycerol
H2O
H2O
H2O

22. The terms saturated, mono-unsaturated, and poly-unsaturated refer to the number of hydrogens attached to the hydrocarbon tails of the fatty acids
Fats, which are mostly from animal sources, have all single bonds between the carbons in their fatty acid tails, thus all the carbons are also bonded to the maximum number of hydrogens possible.
Since the fatty acids in these triglycerides contain the maximum possible amount of hydrogens, these would be called saturated fats.

23. Identify these Biomolecules

24. The hydrocarbon chains in these fatty acids are, thus, fairly straight and can pack closely together, making these fats solid at room temperature.
Oils, mostly from plant sources, have some double bonds between some of the carbons in the hydrocarbon tail, causing bends or “kinks” in the shape of the molecules. Because some of the carbons share double bonds, they’re not bonded to as many hydrogens as they could if they weren’t double bonded to each other. Therefore these oils are called unsaturated fats.
Because of the kinks in the hydrocarbon tails, unsaturated fats can’t pack as closely together, making them liquid at room temperature.
Many people have heard that the unsaturated fats are “healthier” than the saturated ones. Hydrogenated vegetable oil (as in shortening and commercial peanut butters where a solid consistency is sought) started out as “good” unsaturated oil. However, this commercial product has had all the double bonds artificially broken and hydrogens artificially added (in a chemistry lab-type setting) to turn it into saturated fat that bears no resemblance to the original oil from which it came (so it will be solid at room temperature).