1. Compounds found in living things All contents copyright © 1992-2004 the Author(s) and The University of Iowa. All rights reserved. http://www.vh.org/adult/provider/anatomy/a tlasofanatomy/plate22/index.html

2. Inorganic compounds: Compounds that lack both carbon and hydrogen together. Examples: Organic Compounds: Compounds that contain both carbon and hydrogen. Examples:

3. What are the 4 groups of organic compounds? 1. Carbohydrates 2. Lipids (fats) 3. Proteins 4. Nucleic Acids (DNA)

4. Each group has a monomer, which is a small building block or subunit Monomers are put together to build the polymer of the group

5. Cells link monomers to form polymers by dehydration synthesis 123 Unlinked monomer Removal of water molecule 1234 Longer polymer Figure 3.3A Short polymer

6. Polymers are broken down to monomers by the reverse process, hydrolysis Coating of capture strand 123 Addition of water molecule 123 Figure 3.3B 4

7. 1. Carbohydrates - Function:energy storage and structure - Foods with carbohydrates: Pastas, cereals, potatoes

8. Free-Stock-Photos.com Carbohydrates….. PastaCereal

9. Carbohydrates….. BreadPasta Free-Stock-Photos.com

10. Carbohydrates….. Orange juice Free-Stock-Photos.com

11. -Monomer: simple sugar called a monosaccharide -Ex: glucose, fructose, galactose Carbohydrates Draw a glucose molecule here! Your teacher will show you how to draw it!

12. Carbohydrates….. molecular structure

13. Carbohydrates - Polymer:complex carbohydrate called polysaccharides Ex: starches in plants (energy) cellulose in plants (structure) glycogen in animals (energy)

14. Building a complex carbohydrate…(a polymer)….. http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookTOC. html

16. 2. Lipids - Function:- energy storage - cell membrane structure - chemical messengers - Characteristics – contain C,H,O - oils – liquid at room temp. - fats – solid at room temp.

17. - Foods with lipids: butter, cheese, red meats, chocolate, ice cream 2. Lipids

18. Lipids…… cheese hamburger Free-Stock-Photos.com milk

19. - Monomer: glycerol and 3 fatty acids - Polymer:fats and oils sterols (cholesterols) phospholipids (part of cell membrane) Your teacher will have you draw these monomers here. 2. Lipids

21. Lipids can be - saturated – with single bonds between C’s in fatty acid tails (red meats, dairy) 2. Lipids unsaturated - with double bonds between C’s in fatty acid tails (fish oils, veg. oil)

22. Saturated = tails w/NO double bonds Unsaturated = tails w/ double bonds

23. 3. Proteins – A diverse group! - Function: Movement (muscles), help chemical reactions (enzymes - catalysts), immunity (antibodies), messengers (hormones), transporters (in blood) - Foods with proteins: meats, fish, cheese, yogurt Characteristics: all contain Nitrogen (N)

24. Proteins…. cheese hamburger fish … mmm yogurt Classroomclipart.com Free-Stock-Photos.com

25. 3. Proteins – A diverse group! - Monomer: amino acids (20 types) - Polymer:Polypeptide chain (protein chain) Your teacher will have you draw these monomers here.

27. Building a complex carbohydrate…(a polymer)….. http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookTOC.html Dipeptide Peptide Bond

28. The sequence of amino acids in the chain will determine the protein’s shape and function!!!

29. Many foods contain more than one group of organic compound… Free-Stock-Photos.com tacos cupcakes

30. 4. Nucleic Acids - Monomer: nucleotides your teacher will have you draw a nucleotide here. - Polymer: - Function: DNA, RNA (polynucleotides) storage of genetic information http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookTOC.html - Characteristics – made of C,N,O,H,P.

32. Polymers are broken down to monomers by the reverse process, hydrolysis Coating of capture strand 123 Addition of water molecule 123 Figure 3.3B 4

33. Maltose is ONE type of dissaccharide (double sugar) http://www.emc.maricopa.edu/faculty/farabee/BIOBK/BioBookTOC. html

34. Double Sugars and their Monomers Maltose (malt sugar) is made of 2 glucoses Sucrose (table sugar) is made of 1 glucose and 1 fructose Lactose (milk sugar) is made of 1 glucose and 1 galactose All if these sugars have the same chemical formula, but their structures are slightly different from each other. This means that they are isomers!