2. Bellringer 11/14/12: 1.What would be the pH range for an acid? 2.What would be the pH range for a base? 3.If the solution has a lot of H+, what is it? Copyright Pearson Prentice Hall pH 0-6 pH 8-14 acid

3. 2 Macromolecules copyright cmassengale

4. 3 Organic Compounds CompoundsCARBON organicCompounds that contain CARBON are called organic. Macromoleculesorganic moleculesMacromolecules are large organic molecules. copyright cmassengale

5. 4 Carbon (C) Carbon4 electronsCarbon has 4 electrons in outer shell. Carboncovalent bonds 4Carbon can form covalent bonds with as many as 4 other atoms (elements). C, H, O or NUsually with C, H, O or N. Example:CH 4 (methane)Example:CH 4 (methane) copyright cmassengale

6. 5 Macromolecules Large organic molecules.Large organic molecules. POLYMERSAlso called POLYMERS. MONOMERSMade up of smaller “building blocks” called MONOMERS. Examples:Examples: 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic acids (DNA and RNA) copyright cmassengale

7. 6 Question: How Are Macromolecules Formed? copyright cmassengale

8. 7 Answer: Dehydration Synthesis polymers monomers“removing water”Forms polymers by combining monomers by “removing water”. HOH HH H2OH2O copyright cmassengale

9. 8 Question: How are Macromolecules separated or digested? copyright cmassengale

10. 9 Answer: Hydrolysis monomers“adding water”Separates monomers by “adding water” HO HH H H2OH2O copyright cmassengale

11. 10 Carbohydrates copyright cmassengale

12. Copyright Pearson Prentice Hall Carbohydrates Carbohydrates are sugars (pasta, bread, etc.) What is the function of carbohydrates? Source of Energy

13. Carbohydrates usually have this shape. This is called a RING shape. copyright cmassengale12

14. 13 Carbohydrates Small sugar moleculeslarge sugar moleculesSmall sugar molecules to large sugar molecules. Examples:Examples: A.monosaccharide B.disaccharide C.polysaccharide copyright cmassengale

15. 14 Carbohydrates Monosaccharide: one sugar unit Examples:glucose ( Examples:glucose (C 6 H 12 O 6 )deoxyriboseriboseFructoseGalactose glucose copyright cmassengale

16. 15 Carbohydrates Disaccharide: two sugar unit Examples: –Sucrose (glucose+fructose) –Lactose (glucose+galactose) –Maltose (glucose+glucose) glucoseglucose copyright cmassengale

17. 16 Carbohydrates Polysaccharide: many sugar units Examples:starch (bread, potatoes) glycogen (beef muscle) cellulose (lettuce, corn) glucoseglucose glucoseglucose glucoseglucose glucoseglucose cellulose copyright cmassengale

18. 17 Lipids copyright cmassengale

19. 18 Lipids (FATS) not soluble in waterGeneral term for compounds which are not soluble in water. are hydrophobic (scared of water)Lipids are hydrophobic (scared of water) Remember:“stores the most energy”Remember: “stores the most energy” Examples:1. FatsExamples:1. Fats 2. Phospholipids 3. Oils 4. Waxes 5. Steroid hormones 6. Triglycerides copyright cmassengale

20. 19 Lipids Six functions of lipids: 1.Long term energy storage 2. insulation 3.Protection against physical shock 4.Protection against water loss 5.Chemical messengers (hormones) 6.Major component of membranes (phospholipids) copyright cmassengale

21. 20 Lipids Triglycerides: made up1 glycerol3 fatty acids Triglycerides: made up of 1 glycerol and 3 fatty acids. H H-C----O H glycerol O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = fatty acids O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = O C-CH 2 -CH 2 -CH 2 -CH =CH-CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = copyright cmassengale

22. 21 Fatty Acids fatty acids There are two kinds of fatty acids you may see these on food labels: 1.Saturated fatty acids: no double bonds (bad) 2.Unsaturated fatty acids: double bonds (good) O C-CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 2 -CH 3 = saturated O C-CH 2 -CH 2 -CH 2 -CH =CH-CH 2 -CH 2 -CH 2 -CH 2 - CH 3 = unsaturated copyright cmassengale

23. Saturated vs. unsaturated saturatedunsaturated

24. Saturated fats –Solid at room temperature –Example: Butter Unsaturated fats –Liquid at room temperature –Vegetable oil copyright cmassengale23

25. 24 Proteins copyright cmassengale

26. 25 Proteins (Polypeptides) peptide bonds polypeptidesAmino acids (20 different kinds of aa) bonded together by peptide bonds (polypeptides). Six functions of proteins:Six functions of proteins: 1.Storage:albumin (egg white) 2.Transport: hemoglobin 3.Regulatory:hormones 4.Movement:muscles 5.Structural:membranes, hair, nails 6.Enzymes:cellular reactions copyright cmassengale

27. Fig. 5-UN1 Amino group Carboxyl group  carbon The R changes depending on amino acid

28. 27 Nucleic Acids copyright cmassengale

29. 28 Nucleic acids Two types:Two types: a. DNA b. RNA b. RNA Nucleic acids nucleotides Nucleic acids are composed of long chains of nucleotides copyright cmassengale

30. 29 Nucleic acids Nucleotides include:Nucleotides include: phosphate group pentose sugar (5-carbon) nitrogen bases: adenine (A) thymine (T) DNA only uracil (U) RNA only cytosine (C) guanine (G) copyright cmassengale

31. 30 Nucleotide O O=P-O OPhosphate Group Group N Nitrogen base (A, G, C, or T) (A, G, C, or T) CH2 O C1C1 C4C4 C3C3 C2C2 5 Sugar Sugar(deoxyribose) copyright cmassengale

32. ENZYMES http://www.biologie.uni-hamburg.de/b-online/library/cat-removed/enzyme_.gif

33. Enzymes are proteins Chemical reactions need help to get started. Ex: A fire needs a match to get it started. The reactants (what you start with) need help to carry out the chemical reaction to develop the products http://www.chuckwagondiner.com/art/matches.jpg http://plato.acadiau.ca/COURSES/comm/g5/Fire_Animation.gif

34. ______________ to get a chemical reaction _______________ = ________________________ Image from: Pearson Education Inc, publishing as Pearson Prentice Hall. All rights reserved ACTIVATION ENERGY REACTANTS PRODUCTS ACTIVATION ENERGY Energy required STARTED

35. Exergonic Reactions Free energy Progress of the reaction ∆G < O EAEA Figure 8.14 A B C D Reactants A C D B Transition state A B CD Products

36. ___________ HELP CHEMICAL REACTIONS _______________ Catalysts work by ____________ the ___________________________to get a chemical reaction started. Image from: Pearson Education Inc, publishing as Pearson Prentice Hall. All rights reserved DECREASING Enzymes ACTIVATION ENERGY required HAPPEN FASTER

37. Progress of the reaction Products Course of reaction without enzyme Reactants Course of reaction with enzyme EAEA without enzyme E A with enzyme is lower ∆G is unaffected by enzyme Free energy Figure 8.15

38. PROTEINS CAN BE ENZYMES SUBSTRATE ENZYME-SUBSTRATE COMPLEX PRODUCTS ENZYME Unchanged & Reusable ENZYME Image modified from: http://www.biologie.uni-hamburg.de/b-online/library/cat-removed/enzyme_.gif Arrow: http://www.gifanimations.com/action/ImageDisplay/1/2/11/next ACTIVE SITE

39. ENZYMES _____ like a _______________ to only _________of _________. Enzymes are ___________ by the reaction and ___________ LOCK AND KEY REUSABLE UNCHANGED FIT ONE KINDSUBSTRATE http://www.grand-illusions.com/images/articles/toyshop/trick_lock/mainimage.jpg

40. FACTORS THAT AFFECT ENZYME ACTIVITY __________ & ______________ Conditions that are TOO ACIDIC or TOO HOT cause proteins to ________ or _________ pH temperature UNWIND DENATURE http://www.desktopfotos.de/Downloads/melt_cd.jpghttp://www.nealbrownstudio.com/adm/photo/163_nb_fried_egg.jpg See a movie Choose narrated

41. 40copyright cmassengale