1. ORGANIC COMPOUNDS Carbohydrates Lipids Proteins Nucleic Acids

2. CARBOHYDRATES

3. C a r b o h y d r a t e Contains Carbon Same ratio of Hydrogen:Oxygen as H 2 O, 2:1 Made up of the elements: CARBON HYDROGEN OXYGEN

4. Simple Sugars-monomers MONOSACCHARIDES C 6 H 12 O 6 3 Monosaccharides: Glucose Fructose Galactose

5. MONOSACCHARIDES

6. *You need to be able to draw glucose

8. Double Sugars-polymers DISACCHARIDES C 12 H 22 O 11 3 Disaccharides: Sucrose Lactose Maltose

9. SUCROSE Common table sugar Made by combining glucose & fructose

10. LACTOSE Major sugar in milk Made by combining glucose & galactose

11. MALTOSE Product of starch digestion Made by combining glucose & glucose

12. How are disaccharides made? Dehydration Synthesis (Condensation Reaction) —2 monomers combine & you get a polymer + water. Hydrolysis —break-up of polymer to get monomers… just add water. (reverse of above)

13. DEHYDRATION SYNTHESIS

14. HYDROLYSIS

15. Complex Sugars-polymers POLYSACCHARIDES Many sugars…long chains 3 Polysaccharides: Starch Cellulose Glycogen

16. STARCH Plants store it as food (energy)

17. CELLULOSE Plant fiber

18. GLYCOGEN Animals store it as food energy in liver and muscles

20. Carbohydrate Function Used by cells to store and release energy

21. Carbohydrate Examples

23. LIPIDS

24. Made up of the elements: CARBON HYDROGEN OXYGEN

25. MONOMERS 1 Glycerol 3 Fatty Acids

26. POLYMERS COMMON NAMES Fats Oils Waxes Steroids (Cholesterol)

27. LIPID VARIATIONS Saturated – all single bonds (the fatty acids contain the maximum possible number of H atoms) Unsaturated – 1 double bond (more H atoms can bond) Polyunsaturated – multiple double bonds

31. FUNCTIONS OF LIPIDS Used to store energy Biological membranes & waterproof coverings Hormones (chemical messengers, regulators)

32. EXAMPLES OF LIPIDS

33. NUCLEIC ACIDS

34. Made up of the elements: CARBON HYDROGEN OXYGEN NITROGEN PHOSPHORUS

35. MONOMERS Nucleotides Sugar Phosphate Base

36. POLYMERS Deoxyribonucleic Acid DNA Ribonucleic Acid RNA

37. FUNCTIONS Genetic Code

38. PROTEINS

39. Made up of the elements: CARBON HYDROGEN OXYGEN NITROGEN

40. Protein Facts Protein = Greek for primary or first Most diverse and complex macromolecule Makes up about 50% of our body weight Each has a unique structure and function

41. MONOMERS Amino Acids There are 20 amino acids. If you change the order they are arranged in, you produce different proteins with different functions.

42. POLYMERS Polypeptides Many amino acids bonded together Amino Acids Polypeptide

43. Parts of an Amino Acid Central Carbon (C) Hydrogen (H) Amino Group (NH 2 ) Carboxyl Group (COOH) Side Group (R) Different for every amino acid

44. 20 Types of Amino Acids

46. Dehydration Synthesis (Condensation Reaction) How amino acids are put together into a polypeptide (a) Dehydration Synthesis (Condensation Reaction)

47. Hydrolysis Reaction How polypeptides are broken down into amino acids

49. Protein Functions 1. Structure Give support and shape Collagen and Elastin – skin, cartilage, tendons and ligaments Keratin – hair, horns, feathers, nails

50. Protein Functions 2.Transport 2.Move other molecules Hemoglobin and Myoglobin – transport oxygen

51. Protein Functions 3.Motion Allow movement Actin and Myosin – contract muscles

52. Protein Functions 4.Defense 4.Protect against disease Antibodies – fight off foreign bacteria

53. Protein Functions 5.Storage 5.Store nutrients Ovalbumin – protein in egg whites Caesin – protein in milk

54. Protein Functions 6.Signal (hormones) Regulate body functions Insulin and Glucagon – regulate blood glucose levels

55. Protein Functions 7. Enzymes Proteins that speed up chemical reactions Amylase – breaks down starch (polysaccharide) Lipases – breaks down fats (lipids) Protease – breaks down proteins

56. Enzymes Proteins that act as catalysts in chemical reactions Catalyst – helps speed up a chemical reaction Without enzymes chemical reaction would not occur fast enough to sustain life.

57. Enzyme Terminology Substrate – molecule that is going to chemically react; what an enzyme will work on. Active Site – specific shape on an enzyme that binds a specific substrate Product – what is made after the reaction

58. How Enzymes Work ENZYMES ARE REUSABLE! They can work over and over to catalyze reactions.

60. How Enzymes Work ENZYMES ARE SPECIFIC! Each enzyme has an active site that fits perfectly with its substrate.

62. How Enzymes Work ENZYMES CAN DENATURE (CHANGE SHAPE) IN HARSH CONDITIONS! Each enzyme has an optimal pH and temperature.

63. How Enzymes Work ENZYMES CATALYZE REACTIONS! Enzymes lower the amount of energy needed to get a reaction started (activation energy).

64. Activation Energy The energy needed for a chemical reaction to occur High when no enzyme is present Low when an enzyme speeds up the reaction

69. Factors Affecting Enzyme Activity pH Temperature Concentration

70. CALORIES The amount of heat needed to raise the temperature of 1 ml of water by 1 o C Measurement of energy content in food

71. CALORIES 1g of fat = 9 calories 1g of carb/protein = 4 calories Needs determined by: Sex, age, body mass, physical activity What happens if you eat more calories than your body burns?