1. Macromolecules I. General Info A. Large molecules B. Made from thousands of smaller molecules called monomers C. Joined together to form polymers D. Four groups of organic macromolecules found in living things: carbohydrates, proteins, lipids, nucleic acids (DNA and RNA) monomerspolymer

2. II. Carbohydrates A. Formula is usually multiple of (CH 2 O) n B. Contain carbonyl and hydroxyl groups C. Glucose (C 6 H 12 O 6 ) is most common

3. D. Functions: 1. Primary/fastest energy source (4 Kcals/gram) 2. Roughage or fiber 3. Makes up cell wall of plant cells (wood/paper) E. Dietary sources 1. Sweet and starchy foods (pasta, fruit, potatoes, bread, sugar)

4. F.Kinds of carbohydrates 1. Monosaccharides a) Made of single sugar monomer 2. Disaccharides a) Composed of two sugar monomers b) Formed by dehydration synthesis, which produces water as a by-product

5. 3. Polysaccharides a) Many repeating glucose monomers b) Common polysaccharides: i.Glycogen is major storage form of glucose in animals. ii.Starch is the major storage form of glucose in plants. iii.Cellulose is the building material found in plants (cell walls). iv.Chitin is a component of exoskeletons of arthropods and the cell walls of fungi.

6. Polysaccharide Starch Glucose DRAW FIG 2-13

7. III.Lipids A. Consist mostly of hydrocarbons B. Functions as… 1. padding and insulation 2. a long-term energy storage (9 Kcal/gram) 3. building blocks for some hormones 4. some vitamins are stored in fats C. Dietary sources 1. Meats, nuts, fish, dairy and almost any greasy food. 2. Fat vs. fattening! Explain this.

8. D. Types of Lipids 1. Fats and Oils (triglycerides) (Draw Fig 2-14) a. Three fatty acids bonded to a glycerol √ What type of molecule is glycerol? √What reaction bonds 3 fatty acids to a glycerol?

9. Lipid Dehydration Synthesis Movie

10. b. Types of fatty acids 1)Saturated fatty acids a)Have no double bonds between the carbons in backbone. b)Come from animals c)Solid at room temperature d)Clog your arteries DRAW

11. 2)Unsaturated fatty acids a) Have double bonds between the carbons within the chain. a)Come from plants and fish b) Liquid (oils) at room temperature c) Don’t clog your arteries DRAW

12. 2.Waxes - Just like fats but longer chains of fatty acids. 3. Phospholipids - a phosphate (PO 4 ) molecule replaces a fatty acid chain on a triglyceride. a) Primary component of cell membranes. 4. Steroids a)Many are made from a cholesterol backbone. b)Hormones are made from steroids.

13. Draw a cholesterol molecule and one other steroid of the following:

14. IV. Proteins A. Functions: 1. Form cellular structures (12-18% of body weight) 2. Form enzymes, which speed up chemical reactions within an organism 3. Form many toxins (poisons) 4. Form antibodies and some hormones 5. Help transport substances within cells or body B.Dietary sources 1. Meat, poultry, nuts, seeds, fish, dark leafy veggies 2. Small amount of protein in most vegetables (except bean and peas)

15. C.Protein Structure 1.Long chains of amino acids held together by covalent peptide bonds 2.Twenty different types of amino acids 3.The sequence of amino acids determines the properties of the protein What reaction bonds two amino acids?

16. D. All amino acids have: 1. An amino group (NH 2 ) 2. An acid (carboxyl) group (COOH) 3. Each of the twenty different amino acids have a different side chain (R) on their central carbon. Draw Fig 2-16

17. What is protein? Movie

18. E. Formation of a Peptide Bond 1. Dipeptides are formed from 2 amino acids joined (thru dehydration synthesis) by a covalent bond called a peptide bond 2. Polypeptides chains are formed from 10 to 2000 amino acids.

19. Peptide Bond Movie

20. F. Enzymes Do not write the following rhetorical question, just think about it! If I put glucose and fructose together how long will it take to convert it into sucrose? It would take about 10 years. If it takes so long, how does the sugar beet and sugar cane make sucrose within their short life spans?  Enzymes are biological catalysts that speed up chemical reactions in cells

21. 1. Properties of Enzymes a.Made of protein. b.Biological catalysts (speed up reactions). c.Are not used up in reactions, therefore can be used over and over. d.Specific for their substrate (reactants). e.Sensitive to temperature and pH. Why do you die when the temperature gets too high within your body?

22. 2.Enzyme Effectiveness a) Catalysts speed up chemical reactions by lowering the activation energy. (Draw Fig 2-19)

23. 3. Enzyme Functions a)Enzymes speed up reactions by properly orienting colliding molecules  Draw Figure 2-21

25. V. Nucleic Acids A.Functions 1.Store and transmit genetic information B.Made of nucleotides: a 5-carbon sugar, a phosphate group, and a nitrogenous base C.Two types of nucleic acids 1.DNA: contains the sugar deoxyribose 2.RNA: contains the sugar ribose DRAW Fig 2-15, pg 47