1. Macromolecules 3.2

2. 3.2.1 Organic VS Inorganic Organic compounds contain carbon and found in living things Organic compounds contain carbon and found in living things Exceptions: hydrogencarbonates (bicarbonate HCO 3 -, carbonates (CO 3 2− )and oxides of carbon (CO or CO 2 ) Exceptions: hydrogencarbonates (bicarbonate HCO 3 -, carbonates (CO 3 2− )and oxides of carbon (CO or CO 2 )

3. Monomer Sub units that are strung together to create larger molecules Sub units that are strung together to create larger molecules

4. Polymer Large molecule made up of multiple monomers Large molecule made up of multiple monomers

5. 3.2.5 Dehydration Synthesis Reaction that links together monomers Reaction that links together monomers Removes a –H from one monomer and a – OH from the other monomer Removes a –H from one monomer and a – OH from the other monomer Forms a water molecule H 2 O Forms a water molecule H 2 O Requires energy to build molecules Requires energy to build molecules Example: Your liver links glucoses together to form a stable storage molecule called glycogen (aka animal starch)

6. Dehydration Synthesis Sucrose X

7. Hydrolysis Breaks down polymers Breaks down polymers Breaks a bond between monomers Breaks a bond between monomers Uses water to add an –H to one monomer and an –OH to the other Uses water to add an –H to one monomer and an –OH to the other Releases energy Releases energy Example – salivary amylase breaks starch into disaccharide sugar in your mouth while you chew Example – salivary amylase breaks starch into disaccharide sugar in your mouth while you chew

8. Hydrolysis of Sucrose x http://chemwiki.ucdavis.edu/Biological_Chemistry/Carbohydrates/Sucrose

9. Carbohydrates Elements: C,H,O in 1:2:1 ratio Elements: C,H,O in 1:2:1 ratio Monomer: Monosaccharide (simple sugars - glucose) Monomer: Monosaccharide (simple sugars - glucose) Polymers: Polymers: Disaccharide – 2 monosaccharides (complex sugars - sucrose) Polysaccharide – many monosaccharides (starch, cellulose) Names end in -ose Names end in -ose

10. Monosaccharides Use: quick energy Use: quick energy Examples: fruits (Fructose), Examples: fruits (Fructose), candy (glucose), milk (Galactose) candy (glucose), milk (Galactose) Produced: process of photosynthesis in the organelle chloroplast Produced: process of photosynthesis in the organelle chloroplast

11. Simple sugar foods

12. 3.2.3 Disaccharides Use: quick energy Use: quick energy Foods: Table sugar (sucrose) Foods: Table sugar (sucrose) Malt sugar (maltose - forms from breakdown of starches including grains) Malt sugar (maltose - forms from breakdown of starches including grains) Milk sugar (lactose – think lactose intolerant) Milk sugar (lactose – think lactose intolerant) Produced by plants storing products of photosynthesis process carried out in the organelle the chloroplast – think maple syrup Produced by plants storing products of photosynthesis process carried out in the organelle the chloroplast – think maple syrup

13. Complex sugar foods

14. 3.2.3 Polysaccharides Uses: quick energy, (but more stable to store than glucose) and structure (cell walls of plants made of cellulose) Uses: quick energy, (but more stable to store than glucose) and structure (cell walls of plants made of cellulose) Examples: Starch, cellulose, glycogen Examples: Starch, cellulose, glycogen Foods: Potatoes, bread, pasta (starch), Bran Fiber (cellulose indigestible for humans) Foods: Potatoes, bread, pasta (starch), Bran Fiber (cellulose indigestible for humans) Produced by liver from excess blood sugar and made by plants into cell walls from glucose made during photosynthesis by the chloroplast Produced by liver from excess blood sugar and made by plants into cell walls from glucose made during photosynthesis by the chloroplast

15. Starchy foods

16. 3.2.4 Uses of Carbohydrates in Animals Glucose (mono): ATP production through cellular respiration Glucose (mono): ATP production through cellular respiration Lactose (di): sugar found in milk nourishing young Lactose (di): sugar found in milk nourishing young Glycogen (poly): stores glucose in liver and muscles for conversion to glucose to stabilize blood sugar levels Glycogen (poly): stores glucose in liver and muscles for conversion to glucose to stabilize blood sugar levels

17. 3.2.4 Uses of Carbohydrates in Plants Fructose (mono): found in fruits makes them sweet – appeals to animals as food to aid distribution of seeds Fructose (mono): found in fruits makes them sweet – appeals to animals as food to aid distribution of seeds Sucrose (di): transported through vasuclar tissue (phloem) from leaves to other locations Sucrose (di): transported through vasuclar tissue (phloem) from leaves to other locations Cellulose (poly): major component of cell walls providing support to plants Cellulose (poly): major component of cell walls providing support to plants

18. Lipids (Oils, Fats, Waxes) Elements: C,H,O but NOT in 1:2:1 ratio Elements: C,H,O but NOT in 1:2:1 ratio Monomers: Glycerol and Fatty Acid Chains Monomers: Glycerol and Fatty Acid Chains Polymers: Triglycerides made from 1 glycerol plus 3 fatty acid chains Polymers: Triglycerides made from 1 glycerol plus 3 fatty acid chains

19. Constructing a Triglyceride x

20. Lipids 3.2.6 Uses: Long term energy storage, cell membranes (cholesterol and phospholipids), chemical messengers (steroids), waterproof covering (leaf cuticle), thermal insulation (blubber) and padding 3.2.6 Uses: Long term energy storage, cell membranes (cholesterol and phospholipids), chemical messengers (steroids), waterproof covering (leaf cuticle), thermal insulation (blubber) and padding 3.2.7 Lipids store 2x the calories per gram as carbohydrates, but less soluble so harder to transport than carbohydrates 3.2.7 Lipids store 2x the calories per gram as carbohydrates, but less soluble so harder to transport than carbohydrates Produced by process of condensation (dehydration synthesis) in the organelle smooth E-R Produced by process of condensation (dehydration synthesis) in the organelle smooth E-R

21. Oils VS Fats Oils are liquid and fats are solid at room temp Oils are liquid and fats are solid at room temp Oils are stored in seeds of plants Oils are stored in seeds of plants Fats are stored under skin or around organs of animals Fats are stored under skin or around organs of animals

22. Fatty foods

23. Saturated VS Unsaturated Fats Unsaturated fats have one or more double bonds between carbons so they do not have all the possible hydrogens 3.3.5 Ester bond joins the glycerol to the fatty acid in dehydration synthesis reaction

24. Proteins Elements: C, H, O, N, S Elements: C, H, O, N, S Monomer: Amino Acids (20 different) Monomer: Amino Acids (20 different) Polymer: Polypeptides that are folded into proteins Polymer: Polypeptides that are folded into proteins

25. Amino Acid Structure x

26. 7.5.3 Polar VS Non Polar Amino Acids

27. 20 different amino acids

28. 3.2.5 Peptide Bond Formation

29. Proteins Uses: Structure of body tissues - muscles, bones, blood, hair, skin - most of your body and catalyzing reactions (enzymes) Uses: Structure of body tissues - muscles, bones, blood, hair, skin - most of your body and catalyzing reactions (enzymes) Foods: Egg whites, meat, fish, beans Foods: Egg whites, meat, fish, beans Produced by process of protein synthesis in the organelle ribosome (made from recipe in DNA) Produced by process of protein synthesis in the organelle ribosome (made from recipe in DNA)

30. 7.5.2 Fibrous VS Globular 2 categories of protein shapes 2 categories of protein shapes Fibrous Fibrous elongated shape insoluble in water tough Globular Globular compact and round water soluble enzymes and antibodies

31. 7.5.2 Examples and function fibrous proteins Elastin – connective tissue helps skin retain shape Elastin – connective tissue helps skin retain shape Collagen – strengthening Collagen – strengthening Keratin – hair and fingernails Keratin – hair and fingernails

32. 7.5.2 Examples and function of globular proteins Sucrase – enzyme breakes down sucrose into glucose and fructose Sucrase – enzyme breakes down sucrose into glucose and fructose Insulin – hormone involved in regulation of blood sugar Insulin – hormone involved in regulation of blood sugar Immunoglobulins – immune response Immunoglobulins – immune response Na+/K+ pump – nerve cell membrane protein Na+/K+ pump – nerve cell membrane protein

33. Location and function of globular proteins in cell Water soluble if have polar amino acids on outer surface. Non-polar in center help stabilize structure. Water soluble if have polar amino acids on outer surface. Non-polar in center help stabilize structure. Polar and non-polar portions of protein interact with membrane to control position. Polar and non-polar portions of protein interact with membrane to control position. Polar amino acid line core of channel proteins to transport ions through membrane. Polar amino acid line core of channel proteins to transport ions through membrane. Amino acids of enzymes form active site determine enzyme specificity. Amino acids of enzymes form active site determine enzyme specificity.

34. 7.5.1 Protein – primary structures Chain amino acids = polypeptide Chain amino acids = polypeptide 20 amino acids any sequence = immense diversity of proteins 20 amino acids any sequence = immense diversity of proteins Primary structure = sequence of amino acids Primary structure = sequence of amino acids

35. 7.5.1 Protein – secondary structures Polypeptide contains polar covalent bonds in its backbone = tend to fold so that hydrogen bonds form between carboxyl and amino groups Polypeptide contains polar covalent bonds in its backbone = tend to fold so that hydrogen bonds form between carboxyl and amino groups Folding patterns from hydrogen bonding = secondary structure Folding patterns from hydrogen bonding = secondary structure

36. Two secondary structure patterns

37. 7.5.1 Tertiary structure Overall 3-D shape of protein Overall 3-D shape of protein Due to interaction of R-groups Due to interaction of R-groups 1. Positive interact with negative charges 2. Hydrophobic aa will orientate towards center to avoid water / hydrophillic orientate towards outside 3. Polar hydrogen bond with other polar 4. Cysteine covalent bond with other cysteine forming disulfide bridge

38. 7.5.1 Quaternary Structure Multiple polypeptide chains held together as one unit or non polypeptide add ons Multiple polypeptide chains held together as one unit or non polypeptide add ons Insulin – 2 polypeptides Insulin – 2 polypeptides Collagen – 3 pp Collagen – 3 pp Hemoglobin – 4 pp plus heme add ons Hemoglobin – 4 pp plus heme add ons

40. Folding a Protein x A – amino acid sequence -1 st level B/C – amino acids are twisted or folded – 2 nd level D – the twisted chain is folded – 3 rd level E – multiple chains are arranged together – 4 th level (hemoglobin)

41. High Protein Foods

42. Nucleic Acids Elements: C,H,O,N,P Elements: C,H,O,N,P Monomers: Nucleotides Monomers: Nucleotides Nucleotides are made of a phosphate group a sugar (deoxyribose DNA or ribose RNA) and a Nitrogen Base Nucleotides are made of a phosphate group a sugar (deoxyribose DNA or ribose RNA) and a Nitrogen Base Polymers: DNA, RNA Polymers: DNA, RNA

43. Nucleotide Structure x

44. Nucleic Acids Uses: Uses: DNA carry genetic information and recipes to make proteins RNA make proteins and make up ribosomes Produced by process of DNA replication in nucleus from existing DNA Produced by process of DNA replication in nucleus from existing DNA

45. x

46. DNA to Protein x

47. Construct a Protein With a partner use Fruit Loops and string to construct a polypeptide chain 20 amino acids long. Then fold up your chain to create a protein.

48. Constructing a Lipid With a partner use black and red licorice vines and toothpicks to construct a triglyceride molecule

49. Construct a Carbohydrate With a partner use marshmallows and toothpicks to construct the following molecules: 1. Monosaccharide 2. Disaccharide 3. Polysaccharide (4 glucoses long)