Download Carbohydrates and Lipids

Macromolecules
What is the relationship between atoms, bonding and macromolecules?
Atoms
join together
Bonds
that form
Molecules
that form large structures called
Macromolecules
Macromolecules and their subunits
Monomer
+ Monomer
+ Monomer
smaller subunits
= Polymer
= Macromolecule
long chain
of monomers
glycogen
glucose
Macromolecules and their subunits
Carbon
Compounds
1
2
Carbohydrates
Lipids
Which are made of
Which are made of
Simple sugars
(e.g., glucose)
include
Glycerol &
3 Fatty Acids
3
Nucleic acids
(i.e. DNA/RNA)
Which are made of
Nucleotides
which contain
which contain
which contain
Carbon,
hydrogen,
oxygen
Carbon,
hydrogen,
oxygen
Carbon, hydrogen
oxygen, nitrogen,
phosphorus
main function
main function
ENERGY
STORAGE
ENERGY
STORAGE
short-term
long-term
main function
ENCODING
HEREDITARY
INFORMATION
4
Proteins
Which are made of
Amino Acids
which contain
Carbon,
hydrogen,
oxygen,
nitrogen,
main function
CATALYSIS
&
STRUCTURE
/SUPPORT
Carbohydrates
Main Function: quick and short-term energy storage; also
Carbon
involved
with structural support and cell-cell
Compounds
commonuication
1
3
4
Nucleic acids
Proteins
include
2
Groupings: C, H, and O atoms
Carbohydrates
Which are made of
Lipid
Two types:s 1. Simple
Simple sugars
(e.g., glucose)
(1 : 2 : 1 ratio)
Carbohydrates
Which are made
2.ofComplex
Carbohydrates
Which
are made of
Glycerol &
3 Fatty Acids
Nucleotides
Which are made of
(4 Acids
cal/g)
Amino
which contain
which contain
which contain
which contain
Carbon,
hydrogen,
oxygen
Carbon,
hydrogen,
oxygen
Carbon, hydrogen
oxygen, nitrogen,
phosphorus
Carbon,
hydrogen,
oxygen,
nitrogen,
main function
ENERGY
STORAGE
short-term
Carbohydrates – Simple (glucose)
 Carbohydrate molecule with 3-7 carbon atoms is called
monosaccharide. (mono = one, saccharide = sugar); contains a
single sugar
 Broken down quickly in the body to release energy.
e.g., GLUCOSE – hexose (six-carbon) sugar with 7
energy-storing C-H bonds
6
5
4
1
3
Primary source of
energy used by all cells
2
C6H12O6
(ring structure – when dissolved in water)
Carbohydrates – Simple (glucose)
 Monosaccharides that contain 3C, 5C, & 6C are the most common
All monosaccharides exist in linear form, when in water,
monosaccharides with 5 or more carbons can fold to form a ring
structure
EX. Glucose: carbonyl group interacts with a hydroxyl group
Carbohydrates – Simple (glucose)
 When glucose forms a ring, there are two possible arrangements
Humans can digest
(starches)
Humans cannot
digest (cellulose)
These are isomers (a molecule that has the same composition but a
different arrangement) with different properties
Making & Breaking Carbohydrates
monosaccharide
+
monosaccharide
disaccharide (di = two)
Condensation (dehydration) synthesis
Hydrolysis
Making & Breaking Carbohydrates
1-4 -linkage
Glycosidic bond – a bond between monosaccharides
1-5 -linkage
1-4 -linkage
Carbohydrates – Complex (Polysaccharides)
 Main Function: quick and short-term energy storage
(starch/glycogen); structural support (cellulose/chitin)
 Contain many units of monosaccharides in long chains
 Polymerization is the process in which smaller molecules
(monomers) link together to form a larger molecule (polymer)
Carbohydrates – Complex (Polysaccharides)
Starch,
Starch = energy storage in
plants
Starch Granules (purple) in Potato Cells
Carbohydrates – Complex (Polysaccharides)
Glycogen (polymer)
Glycogen = energy storage
in animals
muscle
liver
Glycogen (red) in Hepatocytes (liver cells)
Carbohydrates – Complex (Polysaccharides)
Cellulose fibers
Cellulose = polysaccharide found
in plant cell walls
= contain numerous
polar OH- groups that
allow them to assemble
side by side to enable
strength
=hydrophilic but do not
dissolve
Carbohydrates – Complex (Polysaccharides)
Chitin
Chitin = used to produce hard
exoskeletons in insects
and crustaceans
Carbohydrates – Complex (Polysaccharides)
What is the difference between starch and cellulose?
Starch
Cellulose
Starch
Glucose repeat
units are facing
the same
direction
Enzymes to digest
Soluble
Weaker
Cellulose
Both polymers
Same monomer
(glucose)
Same repeat base
Each successive
glucose unit is
upside-down in
relation to each of
the glucose
molecules that it
is connected to
Cannot digest (no enzymes)
Insoluble (fiber / roughage)
Stronger (good for building)
Carbohydrates and Lipids
Section 1.4
Match the correct carbohydrate type to its structure.
monosaccharide
very long chain or branching
chain with α or β linkage
disaccharide
two monomer subunits, with α or β linkage
chain, α-ring, or β-ring
polysaccharide
Give two examples for each of three carbohydrate types above.
Carbohydrates
Section 1.4
Match the correct carbohydrate type to its structure.
monosaccharide
very long chain or branching
chain with α or β linkage
disaccharide
two monomer subunits, with α or β linkage
chain, α-ring, or β-ring
polysaccharide
Give two examples for each of three carbohydrate types above.
monosaccharide: glucose and fructose
disaccharide: lactose and sucrose
polysaccharide: cellulose and starch
Discussion: Carbohydrates and Lipids
What are the functions of each carbohydrate type?
Section 1.4
Discussion: Carbohydrates
Section 1.4
What are the functions of each carbohydrate type?
Monosaccharides and disaccharides are both primarily used as energy
supplies. Polysaccharides are primarily used for energy storage, structural
support, and cell-to-cell communication.
Lipids (fats)
 Main Function: long-term energy storage; also use to
2
Lipids
Which are made of
regulate cellular activities.
 Special Feature: contain more energy per gram than any
3
other biological
molecule (9 4
cal/g)
 Groupings: Mostly C and H atoms (hydrocarbons), smaller
Nucleic
amounts
ofacids
O
Proteins
Glycerol &
3 Fatty Acids
which contain
Carbon,
hydrogen,
oxygen
main function
ENERGY
STORAGE
long-term
(e.g.,
 Types:
DNA/RNA)
Which
made ofAcids.
1.are Fatty
Which are made of
2. Fats and oils
Nucleotides
3. PhospholipidsAmino Acids
4. Steroids
which contain
which contain
5. Waxes
Carbon, hydrogen
oxygen, nitrogen,
phosphorus
main function
Carbon,
hydrogen,
oxygen,
nitrogen,
main function
CATALYSIS
ENCODING
&
HEREDITARY
STRUCTURE
INFORMATION
Plant oils (liquid @ room temp)
/SUPPORT
Animal fat (solid @ room temp)
Lipids (fats)
•Lipids are non-polar molecules and generally don’t dissolve in
water
Fatty Acids
• The structural backbone of most lipids are fatty acids.
• A fatty acid consists of a single hydrocarbon chain with a
carboxyl functional group (-COOH) at one end, giving the fatty
acid acidic properties.
• In living acids they contain 4 or more carbons in the
hydrocarbon chain.
• Commonly 14-22 carbons (in even-numbers)
• The longer the chain, the less water soluble it is.
# of double bonds
between carbons
Orientation
State at Room Temp.
Origin
Which are better for
you?
Example
Types of Fatty Acids
Types of Fatty Acids
# of Double
Bonds
between
Carbons
Saturated
Unsaturated
None
(contains
maximum # of
H atoms)
At least one
double bond
between carbon
atoms
Poly unsaturated
Several double
bonds
Types of Fatty Acids
Types of Fatty Acids
Orientation of
Fatty Acids
Saturated
Unsaturated
Straight
chains
Kinks /
bends at
the double
bonds
Poly unsaturated
Kinks /
bends at
the double
bonds
Types of Fatty Acids
CH2-CH
BEND DUE
TO
DOUBLE
BOND
Saturated vs. Unsaturated?
Types of Fatty Acids
Poly Saturated Unsaturated
unsaturated
Examples
butter,
lard
olive oil, vegetable oil,
peanut oil, canola oil
# of double bonds
between carbons
Orientation
State at Room Temp.
Origin
Which are better for
you?
Example
Types of Fatty Acids
Fats
A fat is a lipid made from two types of molecules, a
glycerol and a fatty acid
1
2
3
Glycerol
Fatty acids
Making and Breaking Lipids (fats)
Making and Breaking Lipids (fats)
Fats and oils are called triglycerides because of their structure
What functional groups are
present on the glycerol and
fatty acid molecules?
Hydrolysis
Dehydration
Synthesis
+ 3 H2O
Saturated & Unsaturated Fats
• Saturated Fat: a lipid that is composed of
saturated fatty acids with a single bonds in
their hydrocarbon chain
• Unsaturated Fat: a lipid that is composed of
unsaturated fatty acids with double bounds in
their hydrocarbon chain
Saturated & Unsaturated Fats
Saturated Fats
Unsaturated Fats
• Obtained from
animals
• Solid at room temp.
• Longer and straighter
hydrocarbon chains;
can be packed closer
together
• Store more energy
• Obtained from plants
• Liquid at room temp.
(oils)
• Hydrocarbon chains
have kinks or bends
(at double bonds)
• Considered healthier
for human diet
Saturated & Unsaturated Fats
Animal Fats vs. Fish Oils
Saturated fats, which are
typically solid at room
temperature; however,
warm-blooded mammals
have liquid fat to enable
movement
Unsaturated fats, which are
typically liquid at room
temperature, enable fish to
remain flexible and enable
movement in colder
temperatures
Types of Fatty Acids
Trans Fat
Addition of hydrogen atoms to the acid, causing double
bonds to become single ones.
(unsaturated becomes saturated)
LDL
HDL
Phospholipids
Fat derivatives in which
one fatty acid has
been replaced by a
phosphate group and
one of several
nitrogen-containing
molecules.
An important part of
the cell membrane
(phospholipid
bilayer)
Phospholipids
Nitrogen-containing
group
Phospholipids
The phospholipid can also be represented as:
Non-Polar Tails (fatty acids) –
hydrophobic (water-hating)
Amphipathic Molecule: contains both hydrophilic and
hydrophobic regions
Phospholipid Bilyer
Steroids
Differences in side groups distinguish one steroid from another
Steroids
Sterols (most abundant) have a simple single polar hydroxl group at one
end and a complex non-polar hydrocarbon at the other end
Almost completely hydrophobic, -OH gives some hydrophilic properties
Cholesterol
• Component of animal cell membranes
•Can convert into Vitamin D
• Contributes to atherosclerosis
Waxes
Long fatty acid chains linked to alcohols or carbon rings
Hydrophobic, non-polar, and soft solids
Often used as flexible waterproof coatings (i.e.cutin)
Work
• p. 38
– #1, 2, 4, 5, 6, 7