1. Building Complex Molecules That Comprise Living Things
Macromolecules
Building Complex Molecules That Comprise Living Things

2. Macromolecules: Polymers Made of Repeating Monomers
Monomer Unit
Carbohydrates
Sugars
Lipids
Fatty acids
Proteins
Amino acids
Nucleic Acids
Nucleotides

3. Carbohydrates: Structure
Simple
Monosaccharides= one sugar unit
Glucose = blood sugar
All cells use glucose for energy.

4. Carbohydrates: Structure
Simple
Disaccharides = two sugar units
Glycosidic Linkage
CH2OH H HO OH O
Glucose
CH2OH H HO OH O
HOCH2 O
HOCH2 H
CH2OH HO
Fructose + HO H
Sucrose & Water

5. Carbohydrates: Structure
Complex
Polysaccharides= many sugar units
found in plant cell walls
energy storage in plants
energy storage in animals

6. Chemically- Modified Carbohydrates
Sugar Phosphate
Chemically- Modified Carbohydrates
Galactosamine is found in cartilage
Amino Sugars
Chiton forms the exoskeleton of insects
Amino Sugar

7. Carbohydrates: Functions
Energy source
Source of carbon skeletons for synthesis of other biological molecules
Structural component of cells
Cell-cell communication

8. Applying Your Knowledge
Monosaccharide
Polysaccharide
Disacharide
Which molecule consists of two sugar units?
Which choice best describes glycogen?
Which type of molecule provides the basic energy for your cells?
Which type of molecule is found in milk?

9. Eating Any Carbs Lately?
How can I use this info?
Eating Any Carbs Lately?
Nutritionists recommend that carbohydrates be included as an important energy source in the diet
Emphasize
Complex Carbohydrates
Starch
Fiber (cellulose)
Naturally-occurring simple carbohydrates
Fructose from fruit
Lactose from milk
Whole Grains

10. Lipids: Structure Triglyceride—predominant form in diet
One molecule of glycerol
Three fatty acids

11. Lipids: Structure Types of Fatty Acids
Saturated – 2H per internal carbon
Unsaturated -- <2H per internal carbon one or more double bonds
Monounsaturated – one double bond
Polyunsaturated – more than one double bond

12. Triglyceride Formation
Ester Linkage
Triglyceride H C OH O C H
Glycerol
Remove These Waters C O H C OH O H C OH O H C OH O H C O H
Add 3 Fatty Acids
HOH
3 Waters

13. Which Is a Source of Unsaturated Fatty Acids?
Linseed Oil
Beef Fat

14. Lipids: Structure Phospholipid—component of cell membranes Hydrophilic
Polar Head
Glycerol
Fatty Acid Tails
Hydrophilic
Hydrophobic

15. Lipids: Structure Steroids Testosterone Linked carbon rings
Used to produce
Hormones
Cholesterol
Vitamin D2
Testosterone

16. Lipids: Functions Concentrated energy source
Structural components of cell membranes
Phospholipids
Cholesterol
Carotenoids capture light energy for photosynthesis
Communication
Steroid Hormones
Metabolism
Fat-soluble vitamins
Insulation
Protection from water
Waxes
Cholesterol
Phospholipids

17. Applying Your Knowledge
Polyunsaturated fatty acid
Cholesterol
Monounsaturated fatty acid
Saturated fatty acid
Which molecule is made of a series of carbon rings?
Which molecule has more than one double bond?
Which molecule has 2H for each internal carbon?
Which molecule has one double bond?

18. High Fat, Low Fat, No Fat… Limit fats to < 30% of calories
How can I use this info?
High Fat, Low Fat, No Fat…
Limit fats to < 30% of calories
Limit saturated fats to < 10% of calories
Limit cholesterol to 300 mg/day
Avoid “trans” fatty acids in partially hydrogenated products
Emphasize
Unsaturated fatty acids from vegetables, fish, legumes, and nuts
Oils: mono- or polyunsaturated

19. The “R” Group Differs for Each Amino Acid
Proteins: Structure
Primary structure = chain of amino acids
Amino acids have common features
Carboxylic Acid Group
Amino Group    
See p 34 R
“Alpha” Carbon
The “R” Group Differs for Each Amino Acid

20. Proteins: Structure Forming the Protein Chain
Phenylalanine
Leucine
Dehydration Synthesis between COOH & NH2

21. Proteins: Structure Forming the Protein Chain
Peptide Bond
Water
Phenylalanine-Leucine Dipeptide

22. Four Levels of Protein Structure
Primary (Sequence)
Tertiary (Folding by R-group interactions)
Quaternary (Two or more chains associating)
Secondary (Coiling by Hydrogen Bonding)

23. Protein Folding Within the Cell
Proteins called chaperonins assist in proper folding of newly synthesized proteins
Some chaperonins “trap” proteins in a molecular cage to prevent interference in the folding process

24. Four Levels of Protein Structure
Primary Structure = sequence of amino acids in chain
Carboxyl Terminus
Amino Terminus

25. Four Levels of Protein Structure
Secondary Structure
Folded structure due to hydrogen bonds between the amino and acid groups of amino acids N C N C H O H or O O H O H C N C N

26. Found in most proteins
Found in silk

27. Four Levels of Protein Structure
Tertiary Structure:
Three dimensional folded structure due to attractions and repulsions between R groups

28. Interactions in Tertiary Structure
Covalent bonding (disulfide bridges)
Hydrogen bonding
Hydrophilic interactions
Hydrophobic interactions (van der Waals forces)
Ionic interactions (salt bridges)

29. Maintaining Protein Structure
Denaturation disrupts tertiary and secondary structure and is not usually reversible
Denaturation can be caused by heat, pH changes and other chemicals such as salts or charged ions

30. Four Levels of Protein Structure
Quaternary Structure:
Association of two or more protein chains
eg. Hemoglobin is composed of 4 protein chains
2 are called alpha hemoglobin
2 are called beta hemoglobin

31. Proteins: Functions Structural Component of Cells
Control of Metabolic Reactions: enzymes
Transport
Protection and Support
Movement
Growth and Repair
Defense Against Disease
Communication/Regulation
Protein Hormones
Cell Receptors
Energy source
Protein
Protein

32. Applying Your Knowledge
Primary
Secondary
Tertiary
Quaternary
Which structure results solely from hydrogen bonding?
Which structure involves an association of two or more protein chains?
Which structure describes the linear sequence of amino acids?
Which structure depends upon interactions between the R groups of the amino acids?

33. For the Remaining Calories…
How can I use this info?
For the Remaining Calories…
Protein requirements are based on body size and needs for growth
8 essential amino acids obtained from
Lean sources of animal protein
Complementary plant proteins
Beans + Grains
Beans + Seeds