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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