MacromoleculesMacromolecules

3.23.2

3.2.1 3.2.1 Organic VS InorganicOrganic VS Inorganic

Organic compounds contain carbon Organic compounds contain carbon and found in living thingsand found in living things

Exceptions: hydrogencarbonates Exceptions: hydrogencarbonates (bicarbonate HCO(bicarbonate HCO33

--, carbonates , carbonates (CO(CO33

2−2−)and oxides of carbon (CO or )and oxides of carbon (CO or COCO22))

MonomerMonomer

Sub units that are strung together to Sub units that are strung together to create larger moleculescreate larger molecules

PolymerPolymer

Large molecule made up of multiple Large molecule made up of multiple monomersmonomers

3.2.5 3.2.5 Dehydration SynthesisDehydration Synthesis

Reaction that links together monomersReaction that links together monomers Removes a –H from one monomer and a Removes a –H from one monomer and a

–OH from the other monomer–OH from the other monomer Forms a water molecule HForms a water molecule H22OO Requires energy to build moleculesRequires energy to build molecules

Example: Your liver links glucoses Example: Your liver links glucoses together to form a stable storage together to form a stable storage molecule called glycogen (aka animal molecule called glycogen (aka animal starch)starch)

Dehydration Synthesis Sucrose Dehydration Synthesis Sucrose XX

HydrolysisHydrolysis

Breaks down polymersBreaks down polymers Breaks a bond between monomersBreaks a bond between monomers Uses water to add an –H to one Uses water to add an –H to one

monomer and an –OH to the othermonomer and an –OH to the other Releases energyReleases energy Example – salivary amylase breaks Example – salivary amylase breaks

starch into disaccharide sugar in your starch into disaccharide sugar in your mouth while you chewmouth while you chew

Hydrolysis of Sucrose Hydrolysis of Sucrose xx

http://chemwiki.ucdavis.edu/Biological_Chemistry/Carbohydrates/Sucrose

CarbohydratesCarbohydrates

Elements: C,H,O in 1:2:1 ratioElements: C,H,O in 1:2:1 ratio Monomer: Monosaccharide (simple Monomer: Monosaccharide (simple

sugars - glucose)sugars - glucose) Polymers: Polymers:

Disaccharide – 2 monosaccharides Disaccharide – 2 monosaccharides (complex sugars - sucrose)(complex sugars - sucrose)

Polysaccharide – many monosaccharides Polysaccharide – many monosaccharides (starch, cellulose)(starch, cellulose)

Names end in -oseNames end in -ose

MonosaccharidesMonosaccharides

Use: quick energyUse: quick energy

Examples: fruits (Fructose), Examples: fruits (Fructose),

candy (glucose), milk (Galactose)candy (glucose), milk (Galactose)

Produced: process of photosynthesis Produced: process of photosynthesis in the organelle chloroplastin the organelle chloroplast

Simple sugar foodsSimple sugar foods

3.2.3 Disaccharides3.2.3 Disaccharides

Use: quick energyUse: quick energy Foods: Foods: Table sugar (Table sugar (sucrosesucrose))

Malt sugar (Malt sugar (maltosemaltose - forms from breakdown - forms from breakdown of starches including grains)of starches including grains)

Milk sugar (Milk sugar (lactose lactose – think lactose intolerant)– think lactose intolerant) Produced by plants storing products of Produced by plants storing products of

photosynthesis process carried out in photosynthesis process carried out in the organelle the chloroplast – think the organelle the chloroplast – think maple syrup maple syrup

Complex sugar foodsComplex sugar foods

3.2.3 Polysaccharides3.2.3 Polysaccharides

Uses: Uses: quick energy, quick energy, (but more stable to store (but more stable to store than glucose) and than glucose) and structure structure (cell walls of (cell walls of plants made of cellulose)plants made of cellulose)

Examples: Starch, cellulose, glycogenExamples: Starch, cellulose, glycogen

Foods: Potatoes , bread, pasta (starch), Bran Foods: Potatoes , bread, pasta (starch), Bran Fiber (cellulose indigestible for humans)Fiber (cellulose indigestible for humans)

Produced by liver from excess blood sugar and Produced by liver from excess blood sugar and made by plants into cell walls from glucose made by plants into cell walls from glucose made during photosynthesis by the chloroplastmade during photosynthesis by the chloroplast

Starchy foodsStarchy foods

3.2.4 Uses of Carbohydrates in 3.2.4 Uses of Carbohydrates in AnimalsAnimals

Glucose (mono): ATP production Glucose (mono): ATP production through cellular respirationthrough cellular respiration

Lactose (di): sugar found in milk Lactose (di): sugar found in milk nourishing youngnourishing young

Glycogen (poly): stores glucose in Glycogen (poly): stores glucose in liver and muscles for conversion to liver and muscles for conversion to glucose to stabilize blood sugar glucose to stabilize blood sugar levelslevels

3.2.4 Uses of Carbohydrates in 3.2.4 Uses of Carbohydrates in PlantsPlants

Fructose (mono): found in fruits Fructose (mono): found in fruits makes them sweet – appeals to makes them sweet – appeals to animals as food to aid distribution of animals as food to aid distribution of seedsseeds

Sucrose (di): transported through Sucrose (di): transported through vasuclar tissue (phloem) from leaves vasuclar tissue (phloem) from leaves to other locationsto other locations

Cellulose (poly): major component of Cellulose (poly): major component of cell walls providing support to plantscell walls providing support to plants

Lipids (Oils, Fats, Waxes)Lipids (Oils, Fats, Waxes)

Elements: C,H,O but Elements: C,H,O but NOTNOT in 1:2:1 in 1:2:1 ratioratio

Monomers: Glycerol and Fatty Acid Monomers: Glycerol and Fatty Acid ChainsChains

Polymers: Polymers: TriglyceridesTriglycerides made from made from 1 glycerol plus 3 fatty acid chains1 glycerol plus 3 fatty acid chains

Constructing a Triglyceride Constructing a Triglyceride xx

LipidsLipids 3.2.63.2.6 Uses: Long term energy storage, cell Uses: Long term energy storage, cell

membranes (cholesterol and phospholipids), membranes (cholesterol and phospholipids), chemical messengers (steroids), waterproof chemical messengers (steroids), waterproof covering (leaf cuticle), thermal insulation covering (leaf cuticle), thermal insulation (blubber) and padding(blubber) and padding

3.2.73.2.7 Lipids store 2x the calories per gram Lipids store 2x the calories per gram as carbohydrates, but less soluble so harder as carbohydrates, but less soluble so harder to transport than carbohydratesto transport than carbohydrates

Produced by process of condensation Produced by process of condensation (dehydration synthesis) in the organelle (dehydration synthesis) in the organelle smooth E-Rsmooth E-R

Oils VS FatsOils VS Fats

Oils are liquid and fats are solid at Oils are liquid and fats are solid at room temproom temp

Oils are stored in seeds of plants Oils are stored in seeds of plants

Fats are stored under skin or around Fats are stored under skin or around organs of animalsorgans of animals

Fatty foodsFatty foods

Saturated VS Unsaturated FatsSaturated VS Unsaturated FatsUnsaturated fats have one or more double bonds between carbons so they do not have all the possible hydrogens

3.3.5 Ester bond joins the glycerol to the fatty acid in dehydration synthesis reaction

ProteinsProteins

Elements: C, H, O, N, SElements: C, H, O, N, S

Monomer: Amino Acids (20 different)Monomer: Amino Acids (20 different)

Polymer: Polypeptides that are folded Polymer: Polypeptides that are folded into proteinsinto proteins

Amino Acid Structure Amino Acid Structure xx

7.5.3 Polar VS Non Polar Amino 7.5.3 Polar VS Non Polar Amino AcidsAcids

20 different amino acids 20 different amino acids

3.2.5 Peptide Bond Formation3.2.5 Peptide Bond Formation

ProteinsProteins

Uses: Structure of body tissues - Uses: Structure of body tissues - muscles, bones, blood, hair, skin - muscles, bones, blood, hair, skin - most of your body and catalyzing most of your body and catalyzing reactions (enzymes)reactions (enzymes)

Foods: Egg whites, meat, fish, beansFoods: Egg whites, meat, fish, beans

Produced by process of protein Produced by process of protein synthesis in the organelle ribosome synthesis in the organelle ribosome (made from recipe in DNA)(made from recipe in DNA)

7.5.2 Fibrous VS Globular7.5.2 Fibrous VS Globular 2 categories of protein shapes2 categories of protein shapes Fibrous Fibrous

elongated shapeelongated shape

insoluble in waterinsoluble in water

toughtough GlobularGlobular

compact and roundcompact and round

water solublewater soluble

enzymes and antibodiesenzymes and antibodies

7.5.2 Examples and function 7.5.2 Examples and function fibrous proteinsfibrous proteins

Elastin – connective tissue helps skin Elastin – connective tissue helps skin retain shaperetain shape

Collagen – strengthening Collagen – strengthening

Keratin – hair and fingernailsKeratin – hair and fingernails

7.5.2 Examples and function of 7.5.2 Examples and function of globular proteinsglobular proteins

Sucrase – enzyme breakes down Sucrase – enzyme breakes down sucrose into glucose and fructosesucrose into glucose and fructose

Insulin – hormone involved in Insulin – hormone involved in regulation of blood sugarregulation of blood sugar

Immunoglobulins – immune responseImmunoglobulins – immune response Na+/K+ pump – nerve cell Na+/K+ pump – nerve cell

membrane proteinmembrane protein

Location and function of Location and function of globular proteins in cellglobular proteins in cell

Water soluble if have polar amino acids on Water soluble if have polar amino acids on outer surface. Non-polar in center help outer surface. Non-polar in center help stabilize structure.stabilize structure.

Polar and non-polar portions of protein Polar and non-polar portions of protein interact with membrane to control position.interact with membrane to control position.

Polar amino acid line core of channel Polar amino acid line core of channel proteins to transport ions through proteins to transport ions through membrane.membrane.

Amino acids of enzymes form active site Amino acids of enzymes form active site determine enzyme specificity.determine enzyme specificity.

7.5.1 Protein – primary 7.5.1 Protein – primary structuresstructures

Chain amino acids = polypeptideChain amino acids = polypeptide 20 amino acids any sequence = 20 amino acids any sequence =

immense diversity of proteinsimmense diversity of proteins Primary structure = sequence of Primary structure = sequence of

amino acidsamino acids

7.5.1 Protein – secondary 7.5.1 Protein – secondary structuresstructures

Polypeptide contains polar covalent Polypeptide contains polar covalent bonds in its backbone = tend to fold bonds in its backbone = tend to fold so that hydrogen bonds form so that hydrogen bonds form between carboxyl and amino groupsbetween carboxyl and amino groups

Folding patterns from hydrogen Folding patterns from hydrogen bonding = secondary structurebonding = secondary structure

Two secondary structure Two secondary structure patternspatterns

7.5.1 Tertiary structure7.5.1 Tertiary structure

Overall 3-D shape of proteinOverall 3-D shape of protein Due to interaction of R-groupsDue to interaction of R-groups1.1. Positive interact with negative chargesPositive interact with negative charges

2.2. Hydrophobic aa will orientate towards Hydrophobic aa will orientate towards center to avoid water / hydrophillic center to avoid water / hydrophillic orientate towards outsideorientate towards outside

3.3. Polar hydrogen bond with other polarPolar hydrogen bond with other polar

4.4. Cysteine covalent bond with other Cysteine covalent bond with other cysteine forming disulfide bridgecysteine forming disulfide bridge

7.5.1 Quaternary Structure7.5.1 Quaternary Structure

Multiple polypeptide chains held Multiple polypeptide chains held together as one unit or non together as one unit or non polypeptide add onspolypeptide add ons

Insulin – 2 polypeptidesInsulin – 2 polypeptides Collagen – 3 ppCollagen – 3 pp Hemoglobin – 4 pp plus heme add Hemoglobin – 4 pp plus heme add

onsons

Folding a ProteinFolding a Protein xx

A – amino acid sequence -1st level

B/C – amino acids are twisted or folded – 2nd level

D – the twisted chain is folded – 3rd level

E – multiple chains are arranged together – 4th level (hemoglobin)

High Protein FoodsHigh Protein Foods

Nucleic AcidsNucleic Acids

Elements: C,H,O,N,PElements: C,H,O,N,P

Monomers: NucleotidesMonomers: Nucleotides

Nucleotides are made of a phosphate Nucleotides are made of a phosphate group a sugar (deoxyribose DNA or group a sugar (deoxyribose DNA or ribose RNA) and a Nitrogen Baseribose RNA) and a Nitrogen Base

Polymers: DNA, RNAPolymers: DNA, RNA

Nucleotide StructureNucleotide Structure xx

Nucleic AcidsNucleic Acids

Uses: Uses:

DNA carry genetic information and DNA carry genetic information and recipes to make proteinsrecipes to make proteins

RNA make proteins and make up RNA make proteins and make up ribosomesribosomes

Produced by process of DNA Produced by process of DNA replication in nucleus from existing replication in nucleus from existing DNADNA

xx

DNA to Protein DNA to Protein xx

Construct a ProteinConstruct a Protein

With a partner use Fruit Loops and With a partner use Fruit Loops and string to construct a polypeptide string to construct a polypeptide chain 20 amino acids long.chain 20 amino acids long.

Then fold up your chain to create a Then fold up your chain to create a protein.protein.

Constructing a LipidConstructing a Lipid

With a partner use black and red With a partner use black and red licorice vines and toothpicks to licorice vines and toothpicks to construct a triglyceride moleculeconstruct a triglyceride molecule

Construct a CarbohydrateConstruct a Carbohydrate

With a partner use marshmallows and With a partner use marshmallows and toothpicks to construct the following toothpicks to construct the following molecules:molecules:

1.1. MonosaccharideMonosaccharide

2.2. DisaccharideDisaccharide

3.3. Polysaccharide (4 glucoses long)Polysaccharide (4 glucoses long)