1. Macromolecules Building Complex Molecules That Comprise Living Things

2. Comparison of Terms Molecule Two or more atoms joined by chemical bonds Macromolecule Large polymer made of repeating monomer units Four types of organic macromolecules are important in living systems.

3. Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit CarbohydratesSugars Lipids Fatty acids Proteins Amino acids Nucleic Acids Nucleotides

4. Organic Macromolecules Contain Carbon Each carbon atom can make four covalent bonds with other types of atoms or additional carbons.  Question:  Question: How many electrons does carbon need to fill its outer energy level?  Answer:  Answer: Four

6. Synthesis and Breakdown of Macromolecules Dehydration Synthesis Removal of water to add monomer units Hydrolysis Addition of OH and H groups of water to break a bond between monomers

7. Dehydration Synthesis / Hydrolysis Dehydration Synthesis Hydrolysis

8. Carbohydrates: Structure SimpleSimple –Monosaccharides= one sugar unit Glucose = blood sugar All cells use glucose for energy

9. Carbohydrates: Structure HOH CH 2 OH H HO H OH H HO HH O O HOCH 2 H CH 2 OH HHO HHO O H HO H OH H HO H OH H O Glucose O HOCH 2 H CH 2 OH HHO HO HHO Fructose Sucrose & Water ++ SimpleSimple –Disaccharides = two sugar units

10. Carbohydrates: Structure SimpleSimple –Disaccharides = two sugar units Sucrose = glucose + fructose table sugarSucrose = glucose + fructose table sugar Lactose = glucose + galactose milk sugarLactose = glucose + galactose milk sugar Maltose = glucose + glucose seed sugarMaltose = glucose + glucose seed sugar

11. Carbohydrates: Structure ComplexComplex –Polysaccharides= many sugar units Starch -- storage in plantsStarch -- storage in plants Glycogen -- storage in animalsGlycogen -- storage in animals Cellulose -- plant cell walls, indigestibleCellulose -- plant cell walls, indigestible Chitin -- exoskeletons of insects, fungal cell wallsChitin -- exoskeletons of insects, fungal cell walls

13. Chitin

14. Carbohydrates: Functions Energy sourceEnergy source Structural componentStructural component Cell-cell communicationCell-cell communication

15. Carbohydrates: Dietary Recommendations 58% of calories from carbohydrates58% of calories from carbohydrates No more than 10% of calories from simple, refined sugarsNo more than 10% of calories from simple, refined sugars EmphasizeEmphasize –Complex Carbohydrates StarchStarch Fiber (cellulose)Fiber (cellulose) –Naturally-occurring simple carbohydrates Fructose from fruitFructose from fruit Lactose from milkLactose from milk

16. Macronutrients As Energy Sources

17. Applying Your Knowledge A.Which molecule consists of two sugar units? B.Which choice best describes glycogen? C.Which type of molecule provides the basic energy for your cells? D.Which type of molecule is found in milk? 1. Monosaccharide 2. Polysaccharide 3. Disacharide

18. Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit Lipids (fats, oils, waxes) Fatty acids

19. Lipids: Structure Triglyceride— predominant form in dietTriglyceride— predominant form in diet –One molecule of glycerol –Three fatty acids

20. Lipids: Structure Types of Fatty AcidsTypes of Fatty Acids –Saturated – 2H per internal carbon –Unsaturated -- <2H per internal carbon  one or more double bonds Monounsaturated – one double bondMonounsaturated – one double bond Polyunsaturated – more than one double bondPolyunsaturated – more than one double bond

21. HH C H C H OH C H C O C C C H H H H H H H C C H H H H H H H C C O C O C C C H H H H H H H Triglyceride Triglyceride Formation C OH C C C O H H H H H H H Add 3 Fatty Acids Glycerol HOH 3 Waters C OH C C C O H H H H H H H C C C C O H H H H H H H O C H C H C H OO HH Remove These Waters C O C C C H H H H H H H C C H H H H H H H C C O C O C C C H H H H H H H

22. Which Is a Source of Unsaturated Fatty Acids? Linseed Oil Beef Fat

23. Lipids: Structure Polar Head Glycerol Fatty Acid Tails HydrophobicHydrophilic Phospholipid— component of cell membranesPhospholipid— component of cell membranes

24. SteroidsSteroids –Linked carbon rings –Natural body components HormonesHormones CholesterolCholesterol Lipids: Structure

25. Steroids Cholesterol Estradiol Testosterone

26. Lipids: Functions Concentrated energy sourceConcentrated energy source Structural components of cell membranesStructural components of cell membranes –Phospholipids –Cholesterol CommunicationCommunication –Steroid Hormones Protection from waterProtection from water –Waxes Cholesterol Phospholipids

27. Lipids: Dietary Recommendations < 30% of calories from lipids< 30% of calories from lipids < 10% of calories from saturated fats< 10% of calories from saturated fats Limit cholesterol to 300 mg/dayLimit cholesterol to 300 mg/day Avoid “trans” fatty acids in partially hydrogenated productsAvoid “trans” fatty acids in partially hydrogenated products EmphasizeEmphasize –Unsaturated fatty acids from vegetables, fish, legumes, and nuts –Oils: mono- or polyunsaturated

28. Macronutrients As Energy Sources

29. Applying Your Knowledge A.Which molecule is made of a series of carbon rings? B.Which molecule has more than one double bond? C.Which molecule has 2H for each internal carbon? D.Which molecule has one double bond? 1. Polyunsaturated fatty acid 2. Cholesterol 3. Monounsaturated fatty acid 4. Saturated fatty acid

30. Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit Protein Amino acids

31. Proteins: Structure Amino Group Amino Group The “ R ” Group Differs for Each Amino Acid Carboxylic Acid Group “ Alpha ” Carbon R Primary structure = chain of amino acidsPrimary structure = chain of amino acids –Amino acids have common features

32. Amino Acids: Phenylalanine Structure Amino Group Amino Group Carboxylic Acid Group “ Alpha ” Carbon Phenylalanine “ R ” Group

33. Amino Acids: Leucine Structure Leucine “ R ” Group Amino Group Amino Group Carboxylic Acid Group

34. Proteins: Structure Forming the Protein Chain Dehydration Synthesis between COOH & NH 2 Phenylalanine Leucine

35. Proteins: Structure Forming the Protein Chain WaterWater The Peptide Bond Phenylalanine-Leucine Dipeptide

36. Four Levels of Protein Structure Primary (Sequence) Secondary (Coiling by Hydrogen Bonding) Tertiary (Folding by R-group interactions) Quaternary (Two or more chains associating)

37. Four Levels of Protein Structure Primary Structure = sequence of amino acids in chain

38. Proteins: Functions Structural Component of CellsStructural Component of Cells Control of Metabolic Reactions: enzymesControl of Metabolic Reactions: enzymes Growth and RepairGrowth and Repair CommunicationCommunication –Protein Hormones –Cell Receptors Energy sourceEnergy source Protein

39. Proteins: Dietary Recommendations 12% of calories from proteins12% of calories from proteins 8 essential amino acids obtained from8 essential amino acids obtained from –Lean sources of animal protein –Complementary plant proteins Beans + GrainsBeans + Grains Beans + SeedsBeans + Seeds

40. Applying Your Knowledge A.Which structure results from hydrogen bonding? B.Which structure involves an association of two or more protein chains? C.Which structure describes the linear sequence of amino acids? D.Which structure depends upon interactions between the R groups of the amino acids? 1. Primary 2. Secondary 3. Tertiary 4. Quaternary