UNIT 3: ORGANIC MOLECULES. Carboskeletons Carboskeletons are composed of a backbone of carbon atoms...

UNIT 3: ORGANIC MOLECULES

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.

Carboskeletons

• Organic molecules: carbon-based molecules.

• Can have different structures

Carboskeletons

•Straight Chain•Can vary in length

•Can contain double bonds

Carboskeletons

•Branched chain

Carboskeletons

•Rings

• Inorganic molecules: non-carbon molecules.

• Examples:

• Water (H2O)

• Salt (NaCl)

• Hydrochloric Acid (HCl)

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

Functional Groups- review

• Functional Groups: group of molecules that interact in predictable ways

Functional Groups- review

Functional Groups- review

Key terms…• Hydrophobic: “dislikes” water

• Hydrophillic “likes” water

• What might make a molecule “like” or “dislike” water?

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.• ______________________________• ______________________________• ______________________________• ______________________________

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

Building and Breaking Polymers

• Dehydration Synthesis: removes water and BUILDS a polymer chain.

• Hydrolysis: adds water and BREAKS a polymer chain.

Unlinkedmonomer

Short polymer

Dehydration Synthesis

Unlinkedmonomer

Short polymer

Longer polymer

Dehydration Synthesis

Hydrolysis

Hydrolysis

Hydrolysis

CARBOHYDRATES

Carbohydrates: “Sugars”• Carbo = containing carbon• Hydrate = containing water

• Structure:• Carbon• Hydrogen• Oxygen

Carbohydrates: “Sugars”• Function: gives immediate energy

Carbohydrates: “Sugars”• Simple Carbohydrates: Monosaccharide

• “single sugar”

•Glucose = blood sugar

•Fructose= sweet sugar found in fruits, honey, soda

•Galactose = rarely found by itself.

Carbohydrates: “Sugars”

• Simple Carbohydrates: “Monosaccharide “

Carbohydrates: “Sugars”• Disaccharide

• “double sugar”

•Made from 2 monosaccharides bonded together by the process of dehydration synthesis

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”

Carbohydrates: “Sugars”• Disaccharide

Carbohydrates: “Sugars”• Complex Carbohydrates: Polysaccharides

• “many sugars”

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.

Carbohydrates: “Sugars”• Polysaccharides

• Glycogen

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!

Carbohydrates: “Sugars”• Polysaccharides

• Starch

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

Carbohydrates: “Sugars”• Polysaccharides

• Cellulose

LIPIDS

Lipids: “Fats”• Structure:

• Carbon• Hydrogen• Oxygen

• Functions:• Energy Storage• Insulation• Protection

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.

Lipids: Triglycerides• Saturated Fatty Acids

• Carry the maximum number of Hydrogen’s• Solid at room temperature• Examples: animal fat and butter

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

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)

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

Lipids: Phospholipids

Lipids: “Fats”• Sterols

• Made of 4 fused carbon rings

• Examples:• Cholesterol: used in cell structure• Testosterone or Estrogen: hormones

PROTEINS

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.

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.

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.

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.

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

Proteins• Functions:

• Energy Storage: minimal compared to carbohydrates and lipids

• Enzymes: specialized proteins that act as catalysts in living organisms

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!!!

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.

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.

ENZYMES