Biomolecules

ALL BIOMOLECULES CONTAIN CARBON

Carbon has Carbon has 44 valence electrons. valence electrons.

Carbon has the Carbon has the ability to form ability to form more compoundsmore compounds than any than any other element.other element.

• Biomolecules– Large, complex molecules – Made from simple repeating units

– 4 Major Groups of Biomolecules4 Major Groups of Biomolecules

1) Carbohydrates2) Proteins3) Lipids4) Nucleic Acids

CARBOHYDRATES

• Sugars that provide short term energy to cells

• Primarily come from plants

• Referred to as “CHO’s” because carbohydrates are made of carbon, hydrogen and oxygen atoms

Functions of Carbohydrates:

1.Main Source of Energy For Cells

• 80% of our Energy intake

2. Structural Support• From chitin and cellulose

3. Cell Recognition• short sugar chain identify

cells

The Carbon Cycle = Recycling Carbon

MONOSACCHARIDES: Single sugar molecule

• There are three different monosaccharidesA. GLUCOSE : (5 Carbon ring)B. GALACTOSE: (5 Carbon ring)C. FRUCTOSE: (4 Carbon ring)

A CLOSER LOOK AT GLUCOSE

• Glucose is the principal sugar found in blood

• Molecular Formula is C6H12O6

DISACCHARIDES: two monosaccharides bonded together • Examples1)MALTOSE : “Beer sugar”

Made of GLUCOSE + GLUCOSE

DISACCHARIDES: CONTINUED two monosaccharides bonded together • Examples

2) SUCROSE: “TABLE SUGAR”

Made of GLUCOSE + FRUCTOSE

DISACCHARIDES: CONTINUED two monosaccharides bonded together • Examples3) LACTOSE : “Milk sugar”

Made of GLUCOSE + GALACTOSE

POLYSACCHARIDES: Large Carbohydrate Molecules (complex)

1. GLYCOGEN • ANIMAL STORAGE OF CHO’S

• HUMAN MUSCLE AND LIVER CELLS STORE GLYCOGEN FOR EMERGENCY SUPPLIES

• BRANCHED CHAIN OF GLUCOSE

POLYSACCHARIDES:

2. STARCH • PLANT STORAGE OF CHO’S

• HUMAN’S ARE ABLE TO BREAKDOWN AND USE FOR ENERGY EX) POTATO

• COILED CHAIN OF GLUCOSE

POLYSACCHARIDES: Large Carbohydrate Molecules (complex)

3. CELLULOSE

• LONG STRAIGHT CHAIN OF GLUCOSE

• MAKES UP PLANT CELL WALLS

• HUMANS CANNOT DIGEST CELLULOSE AND CANNOT BE USED FOR ENERGY

POLYSACCHARIDES:

WHAT DO THESE HAVE IN COMMON