1. Biological Chemistry

2. Macromolecules
Large organic molecules
Basic Structure
POLYMERIZATION!

3. Macromolecules
Carbohydrates
Lipids
Proteins
Nucleic Acids

4. Carbohydrates

5. Carbohydrates Monomers are called monosaccharides
Primarily made of carbon, hydrogen, and oxygen
Only ratio: 1 C: 2 H: 1 O
C6H12O6
Note the shape or kind of ring that glucose has… we call this a hexose.
Sugars that have a 5-sided carbon ring is a pentose, so on and so forth.

6. Monosaccharides Glucose 3 isomers
Notice the shape of each monosaccharide example
Hexagon shape = hexose
Pentagon = pentose
Notice the slight differences of glucose and galactose. Their differences can be seen on C-4 and C-5.

7. 6 5 4 1
There are also variable of each monosaccharide. When distinguishing between an alpha or beta glucose, we look at the position of the hydroxyl group of Carbon-1. The carbons are numbered as shown in the slide. 2 3

8. Bond strength within the polymer can be determined which type of monosaccharide is being used; as you will later see with polysaccharides

9. Disaccharides (dimer)
Formed by a condensation reaction between two monosaccharides
Condensation or dehydration reaction  water is lost in the process
Opposite of a condensation reaction is hydrolysis (meaning: splitting of water)

10. Disaccharides (dimer)
Maltose = glucose + glucose
malt sugar
Syrup
Alpha & Beta glucose

11. Disaccharides (dimer)
Sucrose = glucose + fructose
table sugar 1 2
syrup

12. Disaccharides (dimer)
Lactose = glucose + galactose
milk sugar
syrup

13. Polysaccharides
Long chains of monosaccharides

14. Polysaccharides Cellulose: long, unbranched
structural material in plants  wood!
Cannot be digested by humans, but important in “regularity” by stimulating mucus production in intestines 
Glycosidic bonds occur between many beta-glucose  very strong  therefore, structural material!
Humans cannot break glycosidic bonds between beta-glucose, so we cannot break it down and use its glucose. However, it provides bulk (or ruffage; fiber) to help our digestive system move things along. This happens because cellulose stimulates mucus production in our intestines… helping to create lubrication for our feces. 

15. Polysaccharides Starch may be branched Food storage in plants
Think of potatoes, rice, etc.
Picture: amylopectin
Bonds occur between alpha-glucose

16. Polysaccharides Glycogen similar to starch, but HIGHLY branched
Food storage in animals
Bonds occur between alpha-glucose

17. Polysaccharides

18. Lipids

19. Lipids Nonpolar Examples Vital components in cell membranes
Oils Cholesterol
Fats
Vital components in cell membranes
Can form waterproof coatings on leaves, wool, and feathers
There are no monomers of lipids… well, sort of. 
Some lipid molecules combine to form larger ones, but do not, technically, qualify as polymers.

20. Fatty Acids Long hydrocarbon chain with a carboxyl group at one end
Charged end is hydrophilic
Nonpolar end is hydrophobic

21. “micelle”
Detergents work this way. They have a polar group that interacts with water and a hydrocarbon chain that interacts with lipids (in this case, it’s oil)
Most important in biological systems is BILE! It separates the fat into smaller components so that lipase can break up the fats into its “monomers”

22. Fatty Acids Saturated Fat (solid @ room temp) Full of hydrogen
No double bonds within hydrocarbon chain
Symmetric can pack more of these in a smaller area (bad fat!)
Butter, lard, shortening

23. Fatty Acids Saturated Fat (solid @ room temp)
Too much of this type can increase risk of heart disease

24. Fatty Acids Unsaturated Fat (liquid @ room temp) Not full of hydrogen
Double bonds  kinks
“good” fats
oils

25. Triglycerides (Fats) 3 fatty acids +glycerol Formed by condensation
3 H2O molecules can form from the formation of a fat molecule.

26. Phospholipids Structural molecules  contribute to shape of cell
Does not always have to be choline; variable polar group

29. Steroids 4 ring structure Make up hormones Testosterone Progesterone
Cholesterol
Structure shown: aldosterone

30. Bile