1. Carbs, Lipids, & Nucleic Acids Chapter 5

2. Carbohydrates

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4. Slide 4 of 37 Carbohydrates  Sugars (Monosaccharides)  Monomer of polysaccharide  Glucose (Blood Sugar)  Disaccharides  2 Monosaccharide  Glycosidic Linkage  Sucrose (table sugar) (Gluc-Fruc)  Polymers of sugars (Polysaccharides)  Macromolecule  Starch, Glycogen - Energy  Cellulose, Chitin - Structure

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7. Slide 7 of 37 Animations  05_05Disaccharides_A.swf  05_07Polysaccharides_A.swf

8. Nucleic Acids

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10. Slide 10 of 37 Nulceotides  Nucleic Acid  Nucleic Acid = Polynucleotide (polymer)  Nucleotide = monomer  Nucleotide consists of 3 parts  Pentose sugar  Phosphate group  Nitrogenous base

11. Slide 11 of 37 Purines & Pyrimidines

12. Slide 12 of 37 More Animations  Animation-03-01.swf (Nucleic Acids)

13. Slide 13 of 37 DNA vs. RNA DNARNA StrandsDoubleSingle SugarDeoxyribose (Lacks “O” at 2’ carbon) Ribose Nitrogenous BasesC, G, A, & TC, G, A, & U ProgressionDNA  RNARNA  Protein

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15. Slide 15 of 37 Questions (P1)  What are the 3 components of a nucleotide?  How does a nucleotide differ from a nucleic acid?  How does a nucleotide differ from a nucleoside?  What are 3 structural differences between DNA & RNA?

16. Slide 16 of 37 Questions (Answers P1)  What are the 3 components of a nucleotide?  Nitrogenous Base (nucleobase), 5-carbon sugar (Ribose or Deoxyribose), and Phosphate group  How does a nucleotide differ from a nucleic acid?  Nucleic acid (polynucleotide) is a polymer of nucleotides  How does a nucleotide differ from a nucleoside?  Nitrogenous Base (nucleobase), 5-carbon sugar (Ribose or Deoxyribose), NO PHOSPHATE GROUP  What are 3 structural differences between DNA & RNA?  DNA is 2-stranded  DNA has A, C, G, and T; RNA has U in place of T  DNA has H on 2’ Carbon; RNA has OH on 2’ Carbon

17. Slide 17 of 37 Questions (P2)  Which n-base type has 1 ring? 2-rings?  What is the Central Dogma of Molecular Biology?  In DNA, the amount of A = ? Amount of G = ?  In DNA, the amount of purines equals the amount of ____ ?  In DNA, if G = 15% then what is the percent of the other nucleobases?

18. Slide 18 of 37 Questions (Answers P2)  Which n-base type has 1 ring? 2-rings?  Pyrimidine (CUT) = 1-ringPurine (AG) = 2-ring  What is the Central Dogma of Molecular Biology?  DNA  RNA  Protein  One way ONLY  In DNA, the amount of A = ? Amount of G = ?  [A] = [T] & [G] = [C]  In DNA, the amount of purines equals the amount of ____ ?  Pyrmidines  In DNA, if G = 15% then what is the percent of the other nucleobases?  C = 15%, A = 30%, T = 30%, U = ?

19. Lipids

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21. Slide 21 of 37 Lipids are…  Diverse class of molecules  Commonality: Hydrophobic Macromolecules  Will they dissolve in water?  NOT Polymers  Fats – Energy storage  Phospholipids – Main component of membranes  Steroids - Hormones  Cholesterol

22. Slide 22 of 37 Fats  Constructed from Glycerol + Fatty acids  Ester linkage forms 1 fat from these parts  What type of reaction forms an ester linkage?

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24. Slide 24 of 37 Types of Fats  Saturated  No double bonds in the fatty acid  Animal fats  Linked to heart disease  Solid at room temperature  Unsaturated  At least 1 double bond  Plant fats  Called oils  Liquid at room temperature

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27. Slide 27 of 37 Trans Fats  Do NOT occur naturally  Only in Labs  Unsaturated fats are chemically “saturated” with hydrogen atoms  Some double bonds FAIL, trans- configuration  Taste really good  Cardiovascular Killers  Food labels & 0% Trans fats  Also called Partially Hydrogenated Vegetable Oils

28. Slide 28 of 37 Trans fat Elaidic Acid Cis fat Oleic Acid

29. Slide 29 of 37 Nutrition Facts Serving Size: 1 oz (28g) Amount per Serving Calories 160Calories from Fat 90 % Daily Value Total Fat 10g22% Saturated Fat 1.5g7% Trans Fat 0g Cholesterol 0mg0% Sodium 290mg13% Total Carbohydrates 15g5% Fiber 0g0% Sugar 1g Other Carbohydrates 14g Protein 2g2% Enriched Corn Meal (Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, and Folic Acid), Vegetable Oil (Contains One or More of the Following: Corn, Soybean, or Sunflower Oil), Whey, Salt, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Partially Hydrogenated Soybean Oil, Maltodextrin, Disodium Phosphate, Sour Cream (Cultured Cream, Nonfat Milk), Artificial Flavor, Monosodium Glutamate, Lactic Acid, Artificial Colors (Including Yellow 6), and Citric Acid.

30. Slide 30 of 37 Questions (P1)  What is the difference between the 2 main types of fats?  What is the common feature for all lipids?  What are the 3 main types of lipids?  What are the components of a fat?

31. Slide 31 of 37 Questions (Answers P1)  What is the difference between the 2 main types of fats?  Presence of double bonds between carbons (Unsaturated Fats) or absence of double bonds (Saturated Fats)  What is the common feature for all lipids?  Not polymers OR Hydrophobic  What are the 3 main types of lipids?  Fats, Sterols, & Phospholipids  What are the components of a fat?  Glycerol head + 3 Hydrocarbon Tails

32. Slide 32 of 37 Questions (P2)  Name 3 ways that unsaturated fats differ from saturated fats?  Why are trans fats different that unsaturated fats?

33. Slide 33 of 37 Questions (Answers P2)  Name 3 ways that unsaturated fats differ from saturated fats?  Unsaturated fats are healthier than saturated fats  Unsaturated fats are liquid at room temperature, saturated fats are solid  Unsaturated fats have double bonds in their hydrocarbon tails, saturated fats do not  Unsaturated fats are kinked, saturated fats are oriented in a line  Unsaturated fats are plant fats, saturated fats are animal fats  Why are trans fats different that unsaturated fats?  Chemically synthesized in the laboratory  Around the double bonds, a trans- geometric isomerization is created

34. Slide 34 of 37 Phospholipids  Similar to a fat, but only 2 fatty acids  Also has a phosphate group  Hydrophilic + Hydrophobic regions  Found in Phospholipid Bilayer of membranes  The dual nature of phospholipids = barrier

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38. Slide 38 of 37 Steroids  Considered lipids because they are hydrophobic!!  Consist of 4 fused rings  Cholesterol is a steroid (huh?)

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40. Slide 40 of 37 Questions (P1)  Where would we find phospholipids in an organism?  Name 2 ways that phospholipids are different from fatty acids.  What major type of lipid contains cholesterol?  What is the definition (chemical structure) of a steroid?

41. Slide 41 of 37 Questions ( Answers P1 )  Where would we find phospholipids in an organism?  In the plasma membranes and organelle membranes  Name 2 ways that phospholipids are different from fatty acids.  Phospholipids only have 2 fatty acids (Hydrocarbon tails)  Phospholipids have a hydrophilic region (Phosphate, Choline, and Glycerol head)  What major type of lipid contains cholesterol?  Sterols or steroids  What is the definition (chemical structure) of a steroid?  4 fused rings of hydrocarbons

42. Slide 42 of 37 Questions (P2)  Which macromolecules always contain Nitrogen?  Which macromolecules are polymers?  Which macromolecules contain Carbon? Oxygen? Hydrogen?  Which macromolecules are used for energy production?  What is the main use of nucleic acids?

43. Slide 43 of 37 Questions (Answers P2)  Which macromolecules always contain Nitrogen?  Proteins (amino acids) + Nucleic Acids (nitrogenous base or nucleobase)  Which macromolecules are polymers?  Carbohydrates (polysaccharides), Proteins (polypeptides), & Nucleic Acids (polynucleotides)  Which macromolecules contain Carbon? Oxygen? Hydrogen?  All of them  Which macromolecules are used for energy production?  Carbohydrates, Lipids, and sometimes Proteins and Nucleic Acids  What is the main use of nucleic acids?  Storage and copies of genetic information