1. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale1

2. 2 *Organic Compounds CompoundsCARBON organicCompounds that contain CARBON are called organic. Macromoleculesorganic moleculesMacromolecules are large organic molecules. copyright cmassengale

3. 3 *Carbon (C) Carbon4 electronsCarbon has 4 electrons in outer shell. C, H, O or N Usually bonds with C, H, O or N. Example:CH 4 (methane)Example:CH 4 (methane) copyright cmassengale

4. 4 *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

5. 5 *Question: How Are Macromolecules Formed? copyright cmassengale

6. 6 *Answer: Dehydration Synthesis “condensation reaction”Also called “condensation reaction” polymers monomers“removing water”Forms polymers by combining monomers by “removing water”. HOH HH H2OH2O copyright cmassengale

7. 7 *Question: How are Macromolecules separated or digested? copyright cmassengale

8. 8 *Answer: Hydrolysis monomers“adding water”Separates monomers by “adding water” HO HH H H2OH2O copyright cmassengale

9. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale9

10. 10 Carbohydrates copyright cmassengale

11. 11 *I. Carbohydrates Small sugar moleculeslarge sugar moleculesSmall sugar molecules to large sugar molecules. Examples:Examples: A.monosaccharide B.disaccharide C.polysaccharide copyright cmassengale

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

13. 13 *Carbohydrates Disaccharide: two sugar unit Examples: –*Sucrose (glucose+fructose) table sugar –*Lactose (glucose+galactose) –Maltose (glucose+glucose) glucoseglucose copyright cmassengale

14. 14 *Carbohydrates Polysaccharide: many sugar units Examples:starch (bread, potatoes) glycogen (beef muscle) cellulose (lettuce, corn) glucoseglucose glucoseglucose glucoseglucose glucoseglucose cellulose copyright cmassengale

15. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale15

16. 16 *II. Proteins peptide bonds polypeptidesAmino acids (20 different kinds of aa) bonded together by peptide bonds (polypeptides). Essential and non-essential 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

17. Amino acids –Are organic molecules possessing both carboxyl and amino groups –Differ in their properties due to differing side chains, called R groups

18. Twenty Amino Acids 20 different amino acids make up proteins O O–O– H H3N+H3N+ C C O O–O– H CH 3 H3N+H3N+ C H C O O–O– C C O O–O– H H3N+H3N+ CH CH 3 CH 2 C H H3N+H3N+ CH 3 CH 2 CH C H H3N+H3N+ C CH 3 CH 2 C H3N+H3N+ H C O O–O– C H3N+H3N+ H C O O–O– NH H C O O–O– H3N+H3N+ C CH 2 H2CH2C H2NH2N C H C Nonpolar Glycine (Gly) Alanine (Ala) Valine (Val)Leucine (Leu)Isoleucine (Ile) Methionine (Met) Phenylalanine (Phe) C O O–O– Tryptophan (Trp) Proline (Pro) H3CH3C Figure 5.17 S O O–O–

20. 20 *Primary Structure peptide bonds (straight chains) Amino acids bonded together by peptide bonds (straight chains) aa1aa2aa3aa4aa5aa6 Peptide Bonds Amino Acids (aa) copyright cmassengale

21. 21 Proteins (Polypeptides) Four levels of protein structure: A.Primary Structure B.Secondary Structure C.Tertiary Structure D.Quaternary Structure copyright cmassengale

22. 22 Secondary Structure primary structurecoilspleats hydrogen bonds3-dimensional folding arrangement of a primary structure into coils and pleats held together by hydrogen bonds. Two examples:Two examples: Alpha Helix Beta Pleated Sheet Hydrogen Bonds copyright cmassengale

23. 23 Tertiary Structure Secondary structuresbentfolded more complex 3-D arrangementSecondary structures bent and folded into a more complex 3-D arrangement of linked polypeptides Bonds: H-bonds, ionic, disulfide bridges (S-S)Bonds: H-bonds, ionic, disulfide bridges (S-S) “subunit”.Call a “subunit”. Alpha Helix Beta Pleated Sheet copyright cmassengale

24. 24 Quaternary Structure Composed of 2 or more “subunits” Globular in shape Form in Aqueous environments enzymes (hemoglobin)Example: enzymes (hemoglobin) subunits copyright cmassengale

25. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale25

26. * Proteins must be in a certain shape to function. If you take it out of its shape, you have denatured it and it can not longer work. Heat and pH can denature a protein. Proteins often change colors when they are denatured. Cooking egg white is an example.

27. Denaturation is when a protein unravels and loses its native conformation (shape) Denaturation Renaturation Denatured proteinNormal protein Figure 5.22

28. *2 types of amino acids Non-essential amino acids are those your body can make. There are 12. Essential amino acids are those you must get in your diet because your body cannot make them. There are 8. If you don’t get the essential aa, you develop kwashiorkor. copyright cmassengale28

29. Review of Protein Structure + H 3 N Amino end Amino acid subunits  helix

30. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale30

31. Enzyme reactions enzyme + substrateenzyme-substrate complex

32. *Enzymes-- Are defined as a BIOLOGICAL catalyst i.e. something that speeds up a reaction. Up to 10 12 fold –*Usually end in ‘…ase’ and named for what they do or act on (sucrase breaks down sucrose) –Discovered in 1900 in yeasts. Some 40,000 in human cells –*Control almost every metabolic reaction in living organisms –Are globular proteins coiled into a very precise 3-dimentional shape with hydrophilic side chains making them soluble

33. –Possess an active site into which other substrate molecules can bind to form an enzyme-substrate complex –*Once the substrate has been either synthesised or split, enzymes can be re- used. –Do not ‘create’ reactions –Widely used in industrial cleaning –Often require co-factors (co-enzymes) to function – metal ions, or vitamins SUCROSE IS SUBSTRATE – SUCRASE IS ENZYME

34. Enzyme reactions enzyme + substrateenzyme-substrate complex E +S ES

35. Enzyme reactions enzyme + product enzyme-substrate complex E +PES enzyme + substrateenzyme-substrate complex E +S ES

36. *Enzyme activity How fast an enzyme is working Rate of Reaction Rate of Reaction = Amount of substrate changed (or amount product formed) in a given period of time.

37. Rate of Reaction Enzyme activity Variable you are looking at

38. *Enzyme activity Four Variables

39. *Enzyme activity Four Variables Temperature pH Enzyme Concentration Substrate Concentration

40. Rate of Reaction Temperature

41. Rate of Reaction Temperature 0203050104060

42. Rate of Reaction Temperature 0203050104060 40 o C - denatures 5- 40 o C Increase in Activity <5 o C - inactive

43. *Effect of heat on enzyme activty If you heat the protein above its optimal temperature, bonds break and the protein loses it secondary and tertiary structure. Cooking an egg denatures the proteins and it goes white. Cooking meat denatures the proteins and it turns brown.

44. Effect of heat on enzyme activty Denaturing the protein

45. Effect of heat on enzyme activty Denaturing the protein ACTIVE SITE CHANGES SHAPE SO SUBSTRATE NO LONGER FITS

46. Rate of Reaction pH 1 342 5 6 789

47. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima

48. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima WHY?

49. Rate of Reaction pH 1 342 5 6 789 Narrow pH optima Disrupt Ionic bonds - Structure Effect charged residues at active site

50. SCI.9-12.B-3.4 - [Indicator] - Summarize how the structures of organic molecules (including proteins, carbohydrates, and fats) are related to their relative caloric values. SCI.9-12.B-3.5 - [Indicator] - Summarize the functions of proteins, carbohydrates, and fats in the human body. copyright cmassengale50

51. 51 *III. Lipids not soluble in waterGeneral term for compounds which are not soluble in water. are soluble in hydrophobic solventsLipids are soluble in hydrophobic solvents. 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

52. 52 *Lipids Six functions of lipids: 1.Long term energy storage 2.Protection against heat loss (insulation) 3.Protection against physical shock 4.Protection against water loss 5.Chemical messengers (hormones) 6.Major component of membranes (phospholipids) copyright cmassengale

53. 53 *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

54. 54 *Lipids Triglycerides: c1 glycerol3 fatty acids Triglycerides: composed 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

55. *Steroid copyright cmassengale55 Steroids are always four fused rings. Cholesterol is the precursor for all steroid hormones. Testosterone Estrogen

56. 56 *IV. Nucleic acids Two types:Two types: a. Deoxyribonucleic acid (DNA- double helix) b. Ribonucleic acid (RNA-single strand) b. Ribonucleic acid (RNA-single strand) Nucleic acids nucleotides dehydration synthesisNucleic acids are composed of long chains of nucleotides linked by dehydration synthesis. copyright cmassengale

57. 57 *Nucleic acids Nucleotides include:Nucleotides include: phosphate group pentose sugar (5-carbon) nitrogenous bases: adenine (A) thymine (T) DNA only uracil (U) RNA only cytosine (C) guanine (G) copyright cmassengale

58. 58 Nucleotide O O=P-O OPhosphate Group Group N Nitrogenous base (A, G, C, or T) (A, G, C, or T) CH2 O C1C1 C4C4 C3C3 C2C2 5 Sugar Sugar(deoxyribose) copyright cmassengale

59. *Nucleotides are bonded to each other by the process of dehydration synthesis, forming phosphodiester bonds. The arrows in the next slide are pointing to these bonds. copyright cmassengale59

60. 60 DNA - double helix P P P O O O 1 2 3 4 5 5 3 3 5 P P P O O O 1 2 3 4 5 5 3 5 3 G C TA copyright cmassengale

61. 61copyright cmassengale