2.  All living organisms require several compounds to continue to live.  We call these compounds biomolecules. All of these biomolecules are organic, which means that they contain carbon. › Carbon has four valence electrons, which means this element forms strong covalent bonds with many other elements.

3.  All of our biomolecules are classified into four groups: › Carbohydrates › Lipids › Proteins › Nucleic Acids  Each of these classes have different structures and functions.

4.  Also, our biomolecules are formed by joining many small units together to form a long chain.  This process is called synthesis. Often, a water molecule is removed in the process. › When this happens, we call it dehydration synthesis.

5.  The smallest functioning unit of a biomolecule is a monomer. › “Mono-” means ONE.  Put two monomers together, and you get a dimer. › Di-” means TWO.  Once several monomers are put together, we get a polymer. › “Poly-” means MANY.

6.  Carbohydrates (carbs) are biomolecules used for energy and structural support.  Breaking carbs down provides us with energy.

7.  Carbohydrates are made up of carbon, hydrogen and oxygen.  The ratio of these elements is roughly 1carbon: 2 hydrogen :1 oxygen.  Monomer: Monosaccharide  Dimer: Disaccharide  Polymer: Polysaccharide

8.  Carbs are primarily used to provide us with energy.  All monosaccharides and dissachardies end in “-ose”.  Glucose is used as a common energy source for most living organisms.

9.  There are many other types of carbs in nature: › Fructose (fruit sugar) › Lactose (milk sugar) › Sucrose (table sugar) › Ribose/Deoxyribose (important for DNA and RNA)

10.  Carbs can be bonded to each other through dehydration synthesis. › Remember, that’s when water is lost as two smaller molecules bond to form a larger molecule.

12.  When we have excess carbs, we store them as starches, which are polysaccharides.  Starches are long chains of carbs.  Plants also use cellulose (another polysaccharide) for structural support.

13.  Indicators are chemicals that detect the presence of a certain compound.  Benedict’s solution reacts with MOST mono- and disaccharides. › Sucrose is a notable exception!

14.  If a detectable carbohydrate is present, then the indicator changes color, based on how many carbs are present. › Green → Yellow → Orange → Red  This is useful for diagnosing diabetes.

15.  Iodine is used to detect starch, since it reacts readily with starch. › This reaction produces a purple- black coloration.

16. 1. A ________ is made up of several smaller units, or monomers. 2. What are the two primary uses of carbohydrates? 3. Carbs can be identified because they end with the suffix ______. 4. ________ is the common energy source form almost all life on Earth. 5. Excess carbs are stored in our bodies as ________.

17.  Use the diagram to solve the problems: 1. Lactose is an example of what type of carb? 2. What process joined these two carbs together?

18.  Lipids are used for four crucial purposes: › Storing energy › Waterproof barriers › Chemical messengers › Insulation

19.  Lipids are made up of carbon, hydrogen and oxygen.  The ratio of these elements is roughly 1carbon: 2 hydrogen. Oxygen is present only in trace amounts.  Most common lipids are composed of two different functional groups:  Glycerol, an alcohol with three oxygen groups.  Fatty acids, which are long hydrocarbon chains.

20.  ALL lipids repel water, due to how hydrophobic they are. This means that they do not bond to water molecules.

21.  Lipids are grouped by the number of double bonds found in the hydrocarbon chain.  Saturated fats have the maximum number of hydrogen atoms possible, and as such, they have no double bonds. › They tend to be solid at room temperature.

22.  Unsaturated fats have double bonds. They do NOT have the maximum possible number of hydrogen atoms. › They tend to be liquid at room temperature.  Monounsaturated fats have only ONE double bond.  Polyunsaturated fats have MORE THAN ONE double bond in the hydrocarbon chain.

23. Monounsaturated Polyunsaturated

24.  It’s important to note that fats are a specific type of lipid.  Chemically, all fats are triglycerides – they have three fatty acids bonded to one glycerol molecule.

25.  Steroids are lipids with four rings bonded together.  Steroids are vital as hormones, which are chemical signals used in the body.

26.  Oily and fatty foods tend to leave stains upon contact. › This is why we can use brown paper to detect fats.  We can also use ethanol, which dissolves lipids.  The dissolved fats are then diluted with water. Since water and lipids don’t mix, the lipids come out of solution. › This creates an emulsion – a milky, cloudy liquid.

27. 1. Show the ratio of carbon : hydrogen : oxygen in lipids: 2. All lipids are [hydrophilic, hydrophobic]. 3. True or false: Saturated fats have no double bonds, and the maximum number of hydrogen atoms. 4. Monounsaturated fats have __________ double bond(s). 5. _________ serve as hormones.

28.  Proteins serve many vital functions in your body: › Structural support › Speeding up chemical reactions › Transport of molecules › Fighting infection › …and many more!

29.  All proteins contain carbon, hydrogen, oxygen and nitrogen.  In addition, sulfur may be present as well.  Monomer: Amino acid  Polymer: Protein or polypeptide › A peptide is a chain of amino acids, so a polypeptide is several chains put together.

30.  ALL amino acids contain an amino or N-group. It contains nitrogen (N).  ALL amino acids also contain a carboxyl or C-group. It contains carbon (C).

31.  However, amino acids also have a variable group or R- group. This differs from one amino acid to the next. › There are 20 standard amino acids, and thus 20 possible R-groups.

32.  Amino acids are bound together through dehydration synthesis. › The C-group of one amino acid binds to the N-group of another. › We call these bonds peptide bonds.

33.  Proteins have four phases of production: › Primary : Amino acids are bound together. › Secondary : Individual amino acids are bent and molded as needed. › Tertiary : The entire chain of amino acids is bent and molded as needed, forming a sub- unit. › Quaternary : Multiple completed sub-units are fitted together to make a complete protein.

34.  Protein can also function as hormones. › However, protein hormones tend to have difficulty passing the cell membrane.  As such, many protein hormones have to fit a cellular receptor before they can affect the cell.

35.  The Biuret test is used to detect protein.  First, protein is dissolved in water. Then, a strong base is added to the solution.  Finally,

36. 1. What biomolecule is being built? 2. Amino acids are bonded together in the _________ step of production. 3. Amino acids are held together with a _________ bond.

37.  Hydrolysis is the reverse process of dehydration synthesis.  In dehydration synthesis, water is lost to create a bigger molecule.  In hydrolysis, water is ADDED, and a bigger molecule is broken down into smaller pieces. › Hydrolysis = hydro and lysis. Hydro means water, and lysis means to break down.

39.  Nucleic acids are biomolecules that contain the blueprints for making proteins. Nucleic acids also transmit genetic info to the next generation.  Includes: › DNA › RNA

40.  Nucleic acids contain carbon, hydrogen, oxygen, nitrogen, and phosphorus.  Remember the acronym: CHONP!  Monomer: Nucleotides  Polymer: Nucleic Acid

41.  A nucleotide is made up of three parts: › 5-carbon sugar › Phosphate group › Nitrogenous base  A nucleoside, however, is the sugar and the base WITHOUT the phosphate.

42.  The 5-carbon sugar is deoxyribose, in the case of DNA.  However, it is ribose in the case of RNA. › This is how those molecules got their name!

43.  The fifth carbon of the sugar is bonded to a phosphate group. Thus, we say that this is the 5’ end.  The third carbon of the sugar is bonded to an OH group. This is called is the 3’ end.

44.  As stated earlier, nucleic acids are the blueprints for proteins. Proteins are made from these templates.  Also, DNA can be passed on from parent to child. This allows SOME characteristics to be passed down to offspring. These traits are considered hereditary.  RNA can NOT be passed down to offspring, however!

45. 1. The monomer of a nucleic acid is a ____________. 2. All nucleotides contain which three components? 3. DNA carries information down from generation to generation. This information is _____________. 4. DNA and RNA contain which elements?