1. UNIT 3: ORGANIC MOLECULES

2. Carboskeletons Carboskeletons are composed of a backbone of carbon atoms bonded to one another. Carbon has only 4 electrons in its outer shell. Carbon will always make 4 bonds.

3. Carboskeletons Organic molecules: carbon-based molecules. Can have different structures

4. Carboskeletons Straight Chain Can vary in length Can contain double bonds

5. Carboskeletons Branched chain

6. Carboskeletons Rings

7. Inorganic molecules: non-carbon molecules. Examples: Water (H 2 O) Salt (NaCl) Hydrochloric Acid (HCl)

8. Hydrocarbons: organic molecules composed of only hydrogen and carbon.

9. Functional Groups- review Functional Groups: group of molecules that interact in predictable ways

10. Functional Groups- review

12. Key terms… Hydrophobic: “dislikes” water Hydrophillic “likes” water What might make a molecule “like” or “dislike” water?

13. Monomers and Polymers Monomer: small, single molecular unit Polymer: many monomers linked together Organisms have many different kinds of polymers, but all polymers are built from a collection of just ____ different kinds of molecules. ______________________________

14. Organic Molecules Organisms have many different kinds of polymers, but all polymers are built from a collection of 4 different kinds of molecules. Carbohydrates Lipids Proteins Nucleic Acids

15. Building and Breaking Polymers Dehydration Synthesis: removes water and BUILDS a polymer chain. Hydrolysis: adds water and BREAKS a polymer chain.

16. Unlinked monomer Short polymer Dehydration Synthesis

17. Unlinked monomer Short polymer Longer polymer Dehydration Synthesis

18. Hydrolysis

21. CARBOHYDRATES

22. Carbohydrates: “Sugars” Carbo = containing carbon Hydrate = containing water Structure: Carbon Hydrogen Oxygen

23. Carbohydrates: “Sugars” Function: gives immediate energy

24. Carbohydrates: “Sugars” Simple Carbohydrates: Monosaccharide “single sugar” Glucose = blood sugar Fructose= sweet sugar found in fruits, honey, soda Galactose = rarely found by itself.

25. Carbohydrates: “Sugars” Simple Carbohydrates: “Monosaccharide “

26. Carbohydrates: “Sugars” Disaccharide “double sugar” Made from 2 monosaccharides bonded together by the process of dehydration synthesis

27. Carbohydrates: “Sugars” Disaccharide Maltose: 2 Glucose units Formed when starch breaks down during digestion Sucrose: Fructose and Glucose Tastes sweet and is found in fruits and vegetable Sugar canes are refined to make table sugar (sucrose) Lactose: Glucose and Galactose Found in dairy Often called the “milk sugar”

28. Carbohydrates: “Sugars” Disaccharide

29. Carbohydrates: “Sugars” Complex Carbohydrates: Polysaccharides “many sugars”

30. Carbohydrates: “Sugars” Polysaccharides Glycogen Long branched chains of glucose molecules Found in many meat products Produced, stored, and broken apart in the liver Used as carbohydrate storage in animals (humans!) When your body needs glucose, the glycogen is broken down by the process of Hydrolysis.

31. Carbohydrates: “Sugars” Polysaccharides Glycogen

32. Carbohydrates: “Sugars” Polysaccharides Starch Long branched or unbranched chains of glucose molecules Found in potatoes, legumes, peas, and beans Used as carbohydrate storage in plants!

33. Carbohydrates: “Sugars” Polysaccharides Starch

34. Carbohydrates: “Sugars” Polysaccharides Cellulose Long unbranched chains of glucose The bonds linking these glucose molecules together resist digestion Found in the cell walls of vegetables, fruits, and legumes

35. Carbohydrates: “Sugars” Polysaccharides Cellulose

37. LIPIDS

38. Lipids: “Fats” Structure: Carbon Hydrogen Oxygen Functions: Energy Storage Insulation Protection

39. Lipids: “Fats” Triglycerides Tri = 3 Fatty Acid Tails Glyceride = Gylcerol Head Ol = Hydroxyl Group Composed of 3 fatty acids attached to 1 glycerol The 3 fatty acids can be 4 to 24 carbons long. The most common and important in nutrition are 18-22 carbons in length.

40. Lipids: Triglycerides Saturated Fatty Acids Carry the maximum number of Hydrogen’s Solid at room temperature Examples: animal fat and butter

41. Lipids: Triglycerides Unsaturated Fatty Acids Monounsaturated fatty acids Contain one double bond between 2 carbons Liquid at room temperature Examples: vegetable oil, canola oil Polyunsaturated fatty acids Contain several double bonds between carbons Liquid at room temperature Examples: olive oil, sunflower oil

42. Lipids: Triglycerides Trans Fatty Acids Result from a process called hydrogenation Hydrogen atoms are added to unsaturated fats in order to make them act like saturated fats (solids) Example: peanut butter (naturally oily)

43. Lipids: “Fats” Phospholipids Have 1glycerol one head and two hydrophobic fatty acid tails Important in the cell membrane Food sources: egg, liver, wheat germ, peanuts

44. Lipids: Phospholipids

45. Lipids: “Fats” Sterols Made of 4 fused carbon rings Examples: Cholesterol: used in cell structure Testosterone or Estrogen: hormones

47. PROTEINS

48. Proteins Structure: Carbohydrates Hydrogen Oxygen Nitogen Proteins are constructed of amino acid monomers A polypeptide is a chain of amino acids. Peptide Bonds are formed between amino acids. The polymer does not become a “protein” until it is folded into its specific shape.

49. Proteins The proteins that we consume in our daily diet get broken down into individual amino acids. These amino acids are then stored and used to build new proteins that we need by the process of dehydration synthesis.

50. Proteins In order for a protein to become functional, it must be folded into a specific shape. The shape is determined by an “R” group and the functional groups. Some groups are polar and will be attracted to one another.

51. Proteins Some groups are hyrdophillic, and will face the outside of the molecule to help travel through the body. Other functional groups are hydrophobic, and will face the inside of the molecule to stay away from the water that is in the body. There are special proteins called chaperones that actually help with the folding process.

52. Proteins Functions: Growth and maintanence: helps skin, tendons, muscles, organ and bones grow and maintain strength Anti-bodies: proteins that attack foreign invaders in the body (immune system!) Transportation: proteins that transport materials such as lipids, vitamins, and minerals through the body Hemoglobin: specific protein that transports oxygen through the blood

53. Proteins Functions: Energy Storage: minimal compared to carbohydrates and lipids Enzymes: specialized proteins that act as catalysts in living organisms

54. Proteins Denaturation If a protein’s shape is interrupted or undone, the protein will lose its function. Things that can “denature” a protein include: Heat Change in pH This is why the body must maintain a stable internal environment!!!

55. Proteins- ENZYMES Enzymes are CRUCIAL to life! How they work… All chemical reactions need some “start-up” energy called activation energy Catalystsare compounds that lower that activation energy. Enzymes are catalysts. Therefore, enzymes lower the activiation energy in chemical reactions. This means less energy is needed to perform a chemical reaction if an enzyme is helping with that reaction.

56. Proteins- ENZYMES The shape of each enzyme’s activie site is very specific. There will only be specific molecules that fit into that active site. The substrate is the reactant of the chemical reaction.

57. ENZYMES