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Transcript
Major Organic Groups Monomer Monosaccharides Glucose Fructose Monomer Structure Carbohydrates Lipids No true monomer structures; very different for each class of lipids Polymer Polysaccharides Sucrose Starch Glycogen Phospholipids Steroids Proteins Dietary source Bread, cereals, potatoes, rice, simple sugars. Cell membrane structure Oils, nuts, butter, meats, eggs, dairy Membrane stabilizers, hormones Triglycerides Stored/circulating fats for energy Polypeptides or proteins. Largest variability in Meats, eggs, function but divided into dairy, nuts, soy 2 main categories Globular proteins are functional proteins (enzymes, hormones, antibodies, clotting factors) Fibrous proteins are structural proteins (muscle fibers, collagen, ligaments) These are fatty acid chains Amino acids 20 different amino acids that have same backbone (amine group and acid group) with different Rgroups Functions Fuel source for production of ATP. Cell surface receptors. Nucleic acids Nucleotides Made of nitrogen base, 5-carbon sugar [ribose or deoxyribose, and phosphate group(s)] DNA Store genetic info for protein synthesis RNA Use genetic info to construct and assemble proteins ADP/ATP Stored energy All living things that we eat that are most natural, little processed. Universal genetic code so we incorporate these nucleotides into our own genetic code when we make new cells.
