CARBOHYDRATESLIPIDS

PROTEINSNUCLEIC ACIDS

CHNOPS, CHNOPS, CHNOPS, CHNOPS, CHNOPS, CHNOPS… EVERYBODY!

Macromolecules

What is a macromolecule?

Large molecules made up of smaller building blocks or subunits

They are polymers made up of monomers!

*Think back to that polymer you created in class that was made up of 3 subunits (monomers)

Carbohydrates

STRUCTURE: Contain mostly Carbon, Hydrogen, & Oxygen (CHO) Most carbohydrates have the composition of

1C:2H:1O ratio 1:2:1 ratio is seen in glucose C6H12O6

FUNCTION: Provide our cells with fuel (energy) to perform all

cellular activities Also provide strength and structure to cells and other

organisms (ex: insects)

Form follows function…

Form follows function Phrase often used in biology meaning that the structure

of an organism will evolve to best fit its function! Ex: Sharks are streamline in order to swim quickly

through the water to catch prey (Streamline form evolved as a predation advantage)

Carbohydrates main function is energy! How does this relate to the structure of a carbohydrate? Carbs have a lot of C-H bonds, & when they are broken,

a lot of energy is released! This chemical energy can be used to make ATP!

Monosaccharides – Simple Sugars

A single monomerContain 3-6 Carbon atoms & when they are

broken down, the products are usually NOT carbohydrates

Examples: Glucose, Fructose, Galactose What do you know about simple sugars?

Glucose Fructose

C6H12O6

Most important to living organisms

All other sugars are converted to glucose in the body

Found in sap & plants naturally Plants make this through

photosynthesis

C6H12O6

Found mostly in fruits, veggies, & honey

Sweetest of all sugars

Monosaccharides- Simple Sugars

If it ends in –ose, it’s a carbohydrate

Would sucrose be considered a

monosaccharide? Why or why not?

Glucose

The 3 fates of glucose:1. Fuel for cellular activity

Weak C-H bonds are broken in a glucose molecule & stronger bonds are formed, which releases ENERGY that can be used by the cell

Instant cellular energy

2. Stored temporarily as glycogen If blood glucose is high & the body does not need energy, glucose

can be stored primarily in the liver (& muscle) as glycogen Glycogen is a bunch of glucose molecules linked together and can

easily be broken down to release glucose into the blood when necessary

Remember what chemical causes glycogen to be converted into glucose?

3. Converted to fat for long-term storage

Dieting: Why does it work so well for the 1st week?

If you reduce the amount of calories you are consuming & are exerting more energy (exercise), your body must get energy from storage.

Glycogen stores will be raided due to lack of glucose in the blood stream.

Glycogen is bound to large amounts of water. 1 lb of glycogen = 4 lbs of water molecules bound to it

So as glycogen is removed from your tissues, so is a lot of water

Goodbye water weight. When your body begins to use fat as energy, weight loss

will slow dramatically because you will not be losing as much water

Disaccharides

2 monosaccharides bound together

Sucrose is a disaccharide Glucose and fructose

Lactose is a disaccharide Glucose and galactose

Polysaccharides- complex carbs

When large numbers of simple sugars (monosaccharides) are joined together

What is the polymer? What are the monomers?

Depending on what monosaccharides make up the polysaccharide, they can function as stores of energy or as structural material

Energy from disaccharides & polysaccharides is harder to obtain

First must break the bond between the individual sugar molecules & then those sugar molecules can be broken down (C-H bonds will release energy)

Starch is a polysaccharide consisting of 100+ glucose molecules joined together in a line Starch is the form of energy storage in plants (corn,

rice, grains, potatoes) Starch can still be used as energy, but it takes longer

to break it down… why?

Other Complex Carbohydrates

Chitin Forms outer shell of insects and crustaceans What is the function of chitin?

Cellulose Most prevalent compound on earth! Forms plant structures Indigestible to humans- but still important… Do you

know why? Roughage- actually scrapes your digestive tract walls to

rid them of any unwanted/harmful products of digestion

Lipids

Structure: Made primarily of CHO Just like carbs but in different proportions Come in a variety of structures, making them harder to

define

Function: Contain more stored energy than carbohydrates

Characteristics of lipids: Not soluble in water… what does this mean? Greasy to touch Nonpolar

Lipids

Nonpolar due to long chains of C-H atoms Charge is shared equally by C and H

Since lipids are nonpolar, they cluster together rather than interact with water molecules Remember that water is polar; lipids are not! Lipids are often called hydrophobic… what does this

mean?

Let’s try an experiment!

3 Types of Lipids

Fats Long term energy storage & insulation

Sterols Regulate growth & development Ex: cholesterol, sex hormones

Phospholipids Form cell membranes that enclose cells, providing a

barrier

Fats

Glycerol head region and 2-3 long fatty acid tails

The fatty acid tails are hydrocarbons Hydrocarbons = chain of a dozen or so carbons

bonded together with 1 or 2 hydrogen atoms on each carbon atom

Triglycerides are fats that have 3 fatty acid hydrocarbon tails

The chemical breakdown of fat molecules release more energy than carbohydrates

Saturated Fats Unsaturated Fats

Each C atom in the fatty acid chains has 2 H bonded to it; no double bonds

Found in animal fats, meat, eggs, etc.

Accumulate in your bloodstream & narrow vessels

Fatty acids line up tightly

Some of the C atoms in the fatty acid chains only have 1 H atom, thus have a double bond to another C

Found in avocados, peanuts, plant oils

Kinks in the tail due to C=C

Fats

Saturated vs. Unsaturated Fats

Which is solid at room temperature? Which is liquid? Why?

What does “partially hydrogenated” mean?

A liquid unsaturated fat (like vegetable oil) has had H added to it to make it more saturated.

Changes the texture and consistency of the food

Gives chocolate that melt in your mouth texture

It is less healthy though because saturated fats are more likely to accumulate in your blood vessels since they’re less reactive

Sterols

Regulate growth & developmentBasic structure = 4 interlinked rings of C

atomsCholesterol is necessary for cell membranes,

but if you ingest too much cholesterol, it will attach to blood vessels, thickening them Increases blood pressure, making the heart pump

harder Steroid hormones (testosterone & estrogen)

regulate sexual development and sperm & egg production A variation of cholesterol

Phospholipids

Make up the cell membrane that surrounds cells & controls the flow of chemicals in and out of the cell

Have a phosphorus head & 2 fatty acid tailsPhosphate head is hydrophilic & always faces

outwards on the lipid bilayerThe fatty acid hydrocarbon tails are

hydrophobic and face inwards

Proteins

Function: Many functions; they are the building blocks of life! Make up bones, muscles, skin, feathers; fight

microorganisms; control chemicals in your blood stream; carry oxygen; act as enzymes Structural, protective, regulatory, contractile, transport

Enzymes- start and assist in chemical reactionsStructure:

Made from CHO & N and some have S Made up of 20 different amino acids (monomers)

Amino Acid Basic Structure

Central C covalently bonded to a carboxyl group, amino group, hydrogen, & R group

The R group is the only thing that differs among the 20 amino acids & is called a side chain Determines the amino

acids properties

Proteins in our Diets

When we eat proteins, our body recycles the amino acids to make more proteins

Proteins can also store energy in their bondsOur bodies can make some amino acids, but

about half of the 2o cannot be made… where do we get them? These a.a. that we can’t make are called the essential

amino acids

Protein Structure

Proteins are formed by linking amino acids together with a peptide bond

DipeptidePolypeptide

Dehydration Synthesis Reaction

Primary Protein Structure

The sequence of amino acids in the polypeptide chain

Example: met hionine-lysine-guanine-

cysteine-proline-valine

Secondary Protein Structure

Amino acids in a polypeptide chain do not remain in a simple line, but there are corkscrew twists and pleated folds formed by hydrogen bonds between the amino acids in the chain Alpha helix Beta pleated sheets

Tertiary Protein Structure

The protein folds and bends on itself forming a complex 3D shape based on the side chain interactions with each other and with the aqueous surrounding environment What types of amino acids

are found in the middle of the protein? Which on the outside? Why?

Quaternary Protein Structure

Some proteins have a quaternary structure if 2 different polypeptide chains are held together by amino acids from each

Hemoglobin is made of 4 polypeptide chainsProtein structure is essential to proper

function

Enzymes

Proteins help initiate and speed up specific chemical reactions in our bodies

They remain unchanged at the end of the reaction, thus can be reused again and again

Active site- a groove in the protein that provides a place for the participants (reactants or substrate) in the chemical reaction to nestle

Enzymes bind only with their substrate… how?

Nucleic Acids

Function: Store information & play a role in the

production of proteinsStructure:

CHNOP Subunits called nucleotides that are

made up of a sugar, phosphate, & nitrogen base

The backbone is alternating sugar and phosphate groups and the nitrogen bases are like rungs to the ladder

DNA- deoxyribonucleic acid

RNA- ribonucleic acid

Double stranded helix

Base pairs: Adenine & Thymine Guanine & Cytosine

Much longer

Single strandedBase pairs:

Adenine & Uracil Guanine & Cytosine

Much shorter

Types of Nucleic Acids

Review

What are the functions of each of the 4 macromolecules?

What are the basic structures of each of the 4 macromolecules?

Give an example of each of the 4 macromolecules.