1. "THE BIG 4" MACROMOLECULES
Key vocabulary terms
Macromolecule
Polymer
Monomer

2. Quick Review

3. CHNOPS: The Six Most Abundant Elements of Life
Identify the most common elements in living things
Identify the most common elements in living things and recognize elements from compounds.
CHNOPS: The Six Most Abundant Elements of Life

5. Element & Compound
Element is a pure chemical substance consisting of one type of atom.
Hydrogen Oxygen
Compound a substance consisting of two or more different chemical elements.
H2O

6. Bonding
Differentiate between ionic and covalent bonds.

7. Hydrogen Bonding
* Are weak bonds…….

8. Carbon- its Organic Atomic Number Atomic Mass
How many bonds can carbon make?
What kind of bond is formed in a hydrocarbon?
Hydrocarbon
Covalent

9. What do these words mean?
Micro
MACRO

10. Polymer
"Poly"
Polygons
Polyester
Polygamy
Means..Many

11. What does “Mono” mean? 1

12. 3 of the 4 macromolecules can be found on foods nutrition labels
3 of the 4 macromolecules can be found on foods nutrition labels. All four are found in foods.
FAT
1____________________
2____________________
3____________________
(0 grams in this product)
Carbohydrates
(13 grams in this product)
Protein
(9 grams in this product)

13. What is the fourth
type of biochemical
macromolecule?

14. The 4th type of biochemical macromolecules are the NUCLEIC ACIDS
The types of Nucleic Acids
DNA (DeoxyriboNucleic Acid)
RNA (RiboNucleic Acid)

15. THERE ARE 2 TYPES OF NUCLEIC ACIDS
DNA
RNA

16. Nucleic Acids WHAT DO THEY DO DNA
Is our genetic material. Chromosomes are made of DNA.
Chromosomes contain the “recipes” to make proteins for your body.
RNA
Reads the DNA “protein recipes” and makes the proteins for your body.

17. The shape of a nucleic acid is:
DNA is a
double helix
RNA is a
single strand

18. Each nucleic acid is made up of… Carbon, Hydrogen, and Oxygen
Nucleic Acids
AT THE ATOM LEVEL
Each nucleic acid is made up of…
Phosphorus, Nitrogen,
Carbon, Hydrogen, and Oxygen
THINK: “PONCH”

19. CARBOHYDRATES WHAT DO THEY DO?
They are the main source for the body to gain energy. They are our fuel!
They make up the cell wall in plants which allow them to grow tall, without this carbohydrate, a plant would be a mushy mess! This type of carbohydrate is called Cellulose.
THINK: CARBS= ENERGY and CELL WALLS

20. CARBOHYDRATES
WHERE ARE THEY FOUND?
In plant foods- in the cell walls of plants --- in fruits, vegetables, peas, beans, SUGAR comes from a plant and so does FLOUR! (pasta, potatoes, bread, candy, cookies)
In animal products- in MILK

21. CARBOHYDRATES Carbohydrates are chains (polymers) made of monomers.
MADE UP OF...
Carbohydrates are chains (polymers) made of monomers.
The most common monomer of carbohydrates is…
GLUCOSE

22. Each carbohydrate is made up of… Carbon, Hydrogen, and Oxygen
CARBOHYDRATES
AT THE ATOM LEVEL
Each carbohydrate is made up of…
Carbon, Hydrogen, and Oxygen
THINK: “CHO”

23. LIPIDS…Some interesting info
Steriods...
There are many different types of steroids. They are all lipids. Their functions vary. Some common steroids are:
SEX STEROIDS ANABOLIC STERIODS
CHOLESTEROL
They increase muscle
Like testosterone and estrogen

24. LIPIDS WHERE ARE THEY FOUND? In plants- in the seeds
In animals- Adipose+ Connective tissue
Lipids make up the cell membrane
MARGARINE
OILS
BUTTER

25. LIPIDS
MADE UP OF...
Lipids are chains (polymers) made of monomers. The most common monomer of lipids is…
TRIGLYCERIDES

26. Each carbohydrate is made up of… Carbon, Hydrogen, and Oxygen
LIPIDS
AT THE ATOM LEVEL
Each carbohydrate is made up of…
Carbon, Hydrogen, and Oxygen
THINK: “CHO”

27. LIPIPS…Some interesting info
Waterproofing...
Fruits produce a waxy coating to keep from drying out.
The cells in a tulip make a wax which helps coat the leaves.
Ear wax traps dust, sand, and other foreign particles from going deeper into the ear and causing damage.
Beeswax- a structural material to hold honey in the hive

28. PROTEINS THINK: “CHONS” Each protein is made up of…
AT THE ATOM LEVEL
Each protein is made up of…
Carbon, Hydrogen, and Oxygen,
Nitrogen and sometimes Sulfur
THINK: “CHONS”

29. Proteins

30. PROTEINS
MADE UP OF...
Proteins are made of long chains (polymers) made of monomers. All proteins are made of the monomer…
AMINO ACID

31. The shapes of proteins are like a balled up piece of string
Amino Acid chain
All wound up

32. NOW ONTO PROTEINS WHAT DO THEY DO?
They are the major structural molecules in living things for growth and repair : muscles, ligaments, tendons, bones, hair, skin, nails…IN FACT ALL CELL MEMBRANES have protein in them
They make up antibodies in the immune system
They make up enzymes for helping chemical reactions
They makeup non-steriod hormones which
THINK: Proteins= membranes, enzymes, antibodies, non-steriod hormones, structural molecules, “MEANS”

33. Hair, Skin, Nails, Muscles, Ligaments, Tendons, and Bones

34. Enzymes
Enzymes are proteins that speed up chemical reactions. If you didn’t have enzymes in your stomach to speed up digestion, the food would rot in your stomach because it would take so long!

35. Protein that acts as a catalyst for a biochemical reaction.
Enzymes
Protein that acts as a catalyst for a biochemical reaction.
Explain why enzymes are important to living things..
3-dimensional structure of a human pancreatic lipase

36. Catalyst
Material that speeds up a reaction without being used up.

37. * Most enzymes end in -ase
starch (+ water) maltose
proteins (+ water)                polypeptides
fats/oils (+ water)                 fatty acids glycerol
* Most enzymes end in -ase

38. Substrate
Molecule on which an enzyme acts.

39. Active Site
Pocket formed in the folds of an enzyme and to which a substrate binds: site of reaction catalized by an enzyme.

40. ? ? ?

45. LIPIDS ARE NEXT WHAT DO THEY DO?
They are a great source of STORED ENERGY so we have it in the future.
They INSULATE the body to maintain normal body temperature and they CUSHION the internal organs for protection.
They produce hormones for the body called STERIODS
They waterproof surfaces of animals, plants, and fruits- these are waxes!
THINK: Waterproof, insulate, steroids, energy, cushion… “WISE C”

46. Enzyme Concentration
As the concentration of an enzyme increases the rate of reaction also increases, provided that the substrate is in excess.

47. Substrate Concentration
At low concentration of substrate an increase in concentration will cause an increase in the rate of reaction.
However, once the concentration is such that all the active sites of the enzyme are constantly in use then further increase in substrate concentration will have no effect on the rate of reaction.

48. ENZYMES STOP WORKING WHEN CONDITIONS ARE NOT RIGHT
Different enzymes operate under:
Certain temperature ranges
Certain pH ranges
Certain enzyme specificity
ENZYMES STOP WORKING WHEN CONDITIONS ARE NOT RIGHT

49. Denaturing The changing in shape of the enzyme
What are some things that can denature an enzyme?
Temperature and pH

50. Temperature
What is the optimal temperature for the above reaction?

51. Effects of pH
Enzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH. This is graphically illustrated in Figure 14.
Extremely high or low pH values generally result in complete loss of activity for most enzymes. pH is also a factor in the stability of enzymes. As with activity, for each enzyme there is also a region of pH optimal stability.

52. Which statement best describes the enzyme represented in the graphs below?
(1.) This enzyme works best at a temperature of 35 C and a pH of 8. 
(2.) This enzyme works best at a temperature of 50 C and a pH of 12. 
(3.) Temperature and pH have no influence on the activity of this enzyme.  
(4.) This enzyme works best at a temperature above 50 C and a pH above 12

53. Sugar molecule A is converted to usable energy by a specific enzyme
Sugar molecule A is converted to usable energy by a specific enzyme. If a different sugar molecule B is substituted, the energy conversion will not occur, as shown below.
Why will the enzyme convert only sugar molecule A to usable energy?
F. The enzyme is specific to a type of sugar.
G. The concentration of molecules is different in each sugar.
H. The sugar molecule A may be degrading the sugar molecule B.
I. The conversion is only partially complete with sugar molecule B.

54. A. pepsin is less sensitive to pH than trypsin
B. pH affects the activity rate of enzymes
C. pepsin is less effective at low pH than trypsin
D. more enzymes are present at a higher pH

55. The End…