1. Biomolecules Kara Stevens

2. Organic Molecules Organic molecule = any molecule that contains carbon

3. Biomolecules Some biomolecules are macromolecules Macro = Big

4. Types of Macromolecules Four main macromolecules: 1.Carbohydrate 2.Lipid 3.Protein 4.Nucleic acid Monomer = a section or building block of a large molecule Polymer = a large molecule made of many monomers

5. Carbohydrates These are the main source of energy in our bodies. Some carbs are good for us, some are not so good for us.

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

7. Simple Carbohydrates Simple Sugars: Monosaccharides Foods: fruits (Fructose), candy (glucose), milk (Galactose) Disaccharides Foods: Table sugar (sucrose), Malt sugar (maltose - from breakdown of starches including grains), Milk sugar (lactose – think lactose intolerant)

8. Complex Carbohydrates Complex Carbohydrates: Polysaccharides Foods: Potatoes, bread, pasta (starch), Bran Fiber (cellulose indigestible for humans)

9. Nucleic Acids DNA and RNA Genetic material that controls our traits

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

11. Nucleotide: Draw me!

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

14. DNA to Protein

15. Proteins Protein builds almost everything in our bodies.

16. Proteins Elements: C, H, O, N Monomer: Amino Acids (20 different) Polymer: Polypeptides (a chain of amino acids) that are folded into proteins

17. 20 different amino acids

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

19. Proteins Uses: Structure of body tissues - muscles, bones, blood, hair, skin - most of your body Foods: Egg whites, meat, fish, beans, nuts, and combinations of vegetables, grains, and other foods (for the vegetarians out there!) Made during protein synthesis in the ribosome organelle. It’s made from the recipe in DNA.

20. High Protein Foods

21. For the Veg-Heads Out There! Spinach: 18 of the 20 amino acids, high iron, high vitamin C, and fiber Similar with other dark leafy greens Unbalanced vegetarian diets can lack: vitamin B-12 (use a sublingual vitamin) iron (leafy greens, cast iron pans) zinc omega-3 fatty acids (try flax seed oil) essential amino acids (combine legumes, veggies, leaf greens, nuts, whole grains to get them all)

22. Lipids These are fats and oils. Lipids store energy in our bodies. Not soluble in water

23. Lipids (Oils, Fats, Waxes) Elements: C,H,O but NOT in 1:2:1 ratio Generally in the shape of a glycerol with one or 2 tails. 2 Monomers: Glycerol and Fatty Acid Chains Polymers: Triglycerides made from1 glycerol plus 3 fatty acid chains

24. Triglyceride

25. Constructing a Triglyceride

26. Lipids Uses: Long term energy storage, making cell membranes (cholesterol and phospholipids), Foods: olive oil, avocados, butter, lard, beeswax Produced by process of dehydration synthesis in the organelle smooth ER Your body uses it for chemical messengers (steroids), insulation and padding your organs

27. Oils Vs. Fats Oils are liquid and fats are solid at room temperature Oils are stored in seeds of plants Fats are stored under skin or around organs of animals Lipids are broken down in the small intestine by lipase (an enzyme) and bile produced by the liver. Lip = fat (lipid)

28. Saturated Vs. Unsaturated Fats Unsaturated fats have one or more double bonds between carbons so they do not have all the possible hydrogens Hydrogenated oils = more hydrogens

29. Fatty foods