Macromolecules I. General Info A. Large molecules B. Made from thousands of smaller molecules called...

MacromoleculesI. General Info

A. Large moleculesB. Made from thousands of smaller

molecules called monomersC. Joined together to form polymers

D. Four groups of organic macromolecules found in living things: carbohydrates, proteins, lipids, nucleic acids (DNA and RNA)

monomers polymer

II. CarbohydratesA. Formula is usually multiple of (CH2O)n

B. Contain carbonyl and hydroxyl groupsC. Glucose (C6H12O6) is most common

D. Functions:1. Primary/fastest energy source (4

Kcals/gram)2. Roughage or fiber3. Makes up cell wall of plant cells

(wood/paper)

E. Dietary sources1. Sweet and starchy foods (pasta, fruit,

potatoes, bread, sugar)

F. Kinds of carbohydrates1. Monosaccharides

a) Made of single sugar monomer

2. Disaccharidesa) Composed of two sugar monomersb) Formed by dehydration synthesis,

which produces water as a by-product

3. Polysaccharidesa) Many repeating glucose monomers b) Common polysaccharides:

i. Glycogen is major storage form of glucose in animals.

ii. Starch is the major storage form of glucose in plants.

iii. Cellulose is the building material found in plants (cell walls).

iv. Chitin is a component of exoskeletons of arthropods and the cell walls of fungi.

PolysaccharideStarch

Glucose

DRAW FIG 2-13

III. LipidsA. Consist mostly of hydrocarbons

B. Functions as… 1. padding and insulation2. a long-term energy storage (9 Kcal/gram)3. building blocks for some hormones4. some vitamins are stored in fats

C. Dietary sources1. Meats, nuts, fish, dairy and almost any

greasy food.

2. Fat vs. fattening! Explain this.

D. Types of Lipids1. Fats and Oils (triglycerides) (Draw Fig 2-

14)a. Three fatty acids bonded to a glycerol√ What type of molecule is glycerol?√ What reaction bonds 3 fatty acids to a

glycerol?

Lipid Dehydration Synthesis Movie

b. Types of fatty acids1) Saturated fatty acidsa) Have no double bonds between the carbons in

backbone.

b) Come from animals

c) Solid at room temperature

d) Clog your arteries

DRAW

2) Unsaturated fatty acids

a) Have double bonds between the carbons within the chain.

b) Come from plants and fishc) Liquid (oils) at room temperatured) Don’t clog your arteries

DRAW

2. Waxes - Just like fats but longer chains of fatty acids.

3. Phospholipids - a phosphate (PO4) molecule replaces a fatty acid chain on a triglyceride.

a) Primary component of cell membranes.4. Steroids

a) Many are made from a cholesterol backbone.

b) Hormones are made from steroids.

Draw a cholesterol molecule and one other steroid of the following:

IV. ProteinsA. Functions:

1. Form cellular structures (12-18% of body weight)

2. Form enzymes, which speed up chemical reactions within an organism

3. Form many toxins (poisons)4. Form antibodies and some hormones5. Help transport substances within cells or

body

B. Dietary sources1. Meat, poultry, nuts, seeds, fish, dark leafy

veggies

2. Small amount of protein in most vegetables (except bean and peas)

C. Protein Structure

1. Long chains of amino acids held together by covalent peptide bonds

2. Twenty different types of amino acids

3. The sequence of amino acids determines the properties of the protein What reaction bonds two amino

acids?

D. All amino acids have:1. An amino group (NH2)

2. An acid (carboxyl) group (COOH)

3. Each of the twenty different amino acids have a different side chain (R) on their central carbon.

Draw Fig 2-16

What is protein? Movie

E. Formation of a Peptide Bond1. Dipeptides are formed from 2 amino

acids joined (thru dehydration synthesis) by a covalent bond called a peptide bond

2. Polypeptides chains are formed from 10 to 2000 amino acids.

Peptide Bond Movie

F. EnzymesDo not write the following rhetorical

question, just think about it!

If I put glucose and fructose together how long will it take to convert it into sucrose?

It would take about 10 years.

If it takes so long, how does the sugar beet and sugar cane make sucrose within their

short life spans?

Enzymes are biological catalysts that speed up chemical reactions in cells

1. Properties of Enzymesa. Made of protein.

b. Biological catalysts (speed up reactions).

c. Are not used up in reactions, therefore can be used over and over.

d. Specific for their substrate (reactants).

e. Sensitive to temperature and pH. Why do you die when the

temperature gets too high within your body?

2. Enzyme Effectivenessa) Catalysts speed up chemical reactions by

lowering the activation energy. (Draw Fig 2-19)

3. Enzyme Functions

a) Enzymes speed up reactions by properly orienting colliding molecules

Draw Figure 2-21

V. Nucleic AcidsA. Functions

1. Store and transmit genetic informationB. Made of nucleotides: a 5-carbon sugar, a

phosphate group, and a nitrogenous baseC. Two types of nucleic acids

1. DNA: contains the sugar deoxyribose2. RNA: contains the sugar ribose

DRAW Fig 2-15, pg 47