Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu To View the presentation as a slideshow with effects select “View”

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu To View the presentation as a slideshow with effects select “View” on the menu bar and click on “Slide Show.” To advance through the presentation, click the right-arrow key or the space bar. From the resources slide, click on any resource to see a presentation for that resource. From the Chapter menu screen click on any lesson to go directly to that lesson’s presentation. You may exit the slide show at any time by pressing the Esc key. How to Use This Presentation

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Objectives Distinguish between organic and inorganic compounds. Explain the importance of carbon bonding in biological molecules. Identify functional groups in biological molecules. Summarize how large carbon molecules are synthesized and broken down. Describe how the breaking down of ATP supplies energy to drive chemical reactions.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Carbon Bonding Organic compounds contain carbon atoms and are found in living things. Most inorganic compounds do not contain carbon atoms.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Carbon Bonding, continued Carbon atoms can readily form four covalent bonds with other atoms including other carbon atoms. The carbon bonds allow the carbon atoms to form a wide variety of simple and complex organic compounds.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Functional Groups Functional groups are groups of atoms that influence the properties of molecules and the chemical reactions in which the molecules participate.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Large Carbon Molecules Condensation reactions join monomers (small simple molecules) to form polymers. A condensation reaction releases water as a by-product. In a hydrolysis reaction, water is used to split polymers into monomers.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 1 Carbon Compounds Chapter 3 Energy Currency Adenosine triphosphate (ATP) stores and releases energy during cell processes, enabling organisms to function.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Objectives Distinguish between monosaccharides, disaccharides,and polysaccharides. Explain the relationship between amino acids and protein structure. Describe the induced fit model of enzyme action. Compare the structure and function of each of the different types of lipids. Compare the nucleic acids DNA and RNA.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Carbohydrates Carbohydrates are organic compounds composed of carbon, hydrogen, and oxygen in a ratio of about one carbon to two hydrogen atoms to one oxygen atom. Carbohydrates are a source of energy and are used as structural materials in organisms.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Carbohydrates, continued Monosaccharides –Carbohydrates are made up of monomers called monosaccharides.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Carbohydrates, continued Disaccharides and Polysaccharides –Two monosaccharides join to form a double sugar called a disaccharide. –A complex sugar, or polysaccharide, is made of three or more monosaccharides.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Proteins Proteins are organic compounds composed mainly of carbon, hydrogen, oxygen, and nitrogen. Proteins have many functions including structural, defensive, and catalytic roles.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Proteins, continued Amino Acids –Proteins are made up of monomers called amino acids. The sequence of amino acids determines a protein’s shape and function.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Proteins, continued Dipeptides and Polypeptides –Two amino acids are joined by peptide bonds to form a dipeptide. –A long chain of amino acids is called a polypeptide.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Proteins, continued Enzymes –Enzymes speed up chemical reactions and bind to specific substrates. –The binding of a substrate with an enzyme causes a change in the enzyme’s shape and reduces the activation energy of the reaction.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Lipids Lipids are nonpolar molecules that store energy and are an important part of cell membranes.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Lipids, continued Fatty Acids –Most lipids contain fatty acids, unbranched carbon molecules that have a hydrophilic end and a hydrophobic end.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Lipids, continued Triglycerides –Triglycerides consist of three fatty acids and one molecule of glycerol.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Lipids, continued Phospholipids –Phospholipids, which make up cell membranes, consist of two fatty acids and one glycerol molecule.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Lipids, continued Waxes –A wax is made of one long fatty acid chain joined to one long alcohol. Steroids –A steroid is composed of four fused carbon rings.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Nucleic Acids A nucleic acid is a large and complex organic molecule that stores and transports information.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Section 2 Molecules of Life Chapter 3 Nucleic Acids, continued The nucleic acid deoxyribonucleic acid (DNA) contains genetic information for cell activities. Ribonucleic acid (RNA) molecules play many key roles in building of proteins and can act as enzymes.

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice 1. Which of the following is not a function of polysaccharides? A. energy source B. energy storage C. structural support D. storage of genetic information Standardized Test Prep Chapter 3

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 1. Which of the following is not a function of polysaccharides? A. energy source B. energy storage C. structural support D. storage of genetic information Standardized Test Prep Chapter 3

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 2. Which of the following statements is false? F. A wax is a lipid. G. Starch is a lipid. H. Saturated fats are solid at room temperature. J. Unsaturated fats are liquid at room temperature. Standardized Test Prep Chapter 3

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 3. Which of the following molecules stores hereditary information? A. ATP B. DNA C. protein D. carbohydrates Standardized Test Prep Chapter 3

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 4. What is the name of the molecule in plants that stores sugars? F. starch G. protein H. cellulose J. glycogen Standardized Test Prep Chapter 3

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 5. Which of the following molecules make up the basic structure of a cell membrane? A. waxes B. steroids C. fatty acids D. phospholipids Chapter 3 The figure below illustrates the basic structure of a cell membrane. Use the figure to answer the questions that follow. Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 6. The “tails” of the molecules in the figure orient away from water. Which of the following describes the tail’s movement away from water? F. polar G. adhesive H. hydrophilic J. hydrophobic Chapter 3 The figure below illustrates the basic structure of a cell membrane. Use the figure to answer the questions that follow. Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 7. simple sugars : carbohydrates :: amino acids : A. lipids B. proteins C. nucleic acids D. amino acids Chapter 3 Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Multiple Choice, continued 8. What is the name of the functional group circled in the structural formula? F. amino G. hydroxyl H. phosphate J. carboxyl Chapter 3 The figure below represents the structural formula of a molecule. Use the figure to answer the question that follows. Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Short Response Proteins are affected by environmental conditions such as heat and pH. Explain why the process of cooking an egg cannot be reversed. Chapter 3 Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Short Response, continued Proteins are affected by environmental conditions such as heat and pH. Explain why the process of cooking an egg cannot be reversed. Answer: The heat that is added to the egg changes the bonds in the proteins and other molecules that make up the egg to such a large extent that the original protein shape can no longer be distinguished. Chapter 3 Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Extended Response Enzymes are essential for the functioning of all cells. Part A Explain what enzymes do that is essential for cell function. Part B Explain the induced fit model of enzyme action. Chapter 3 Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu Extended Response, continued Answer: Part A Enzymes catalyze chemical reactions that are involved in important cell processes. Part B Bonding of the substrates to enzymes causes a slight change in the enzyme’s shape, thereby weakening some of the bonds and lowering activation energy. Chapter 3 Standardized Test Prep

Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu To View the presentation as a slideshow with effects select “View”

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Copyright © by Holt, Rinehart and Winston. All rights reserved. ResourcesChapter menu To View the presentation as a slideshow with effects select “View”

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