Download Unit 2B-1 Biochemistry Part 1

ORGANIC CHEMISTRY
 The study of compounds that contain
bonds between carbon atoms.
 Inorganic chemistry - the study of all
other compounds
WHY IS CARBON SO SPECIAL?
 Carbon has four valence electrons,
allowing it to form up to four bonds
with many other elements.
 One carbon atom can bond to
another, giving it the ability to form
chains that are almost unlimited in
length.
 These carbon-carbon bonds can be
single, double or even triple
covalent bonds.
 Chains of carbon atoms can even
close up on themselves to form
rings.
HONC 1234
ORGANIC COMPOUNDS VS.
INORGANIC COMPOUNDS
Organic
 Are usually defined as
compounds which contain
carbon with hydrogen. (May
contain additional elements
as well)
 Are produced only by living
things (biotic).
 Range from simple to very
complex.
 Contain strong, covalent
bonds.
 Examples: CH 4 , C 6 H 12 O 6 ,
SUGARS, PROTEINS, FATS,
OILS, DNA
Inorganic
 Usually defined as
compounds that do not
contain carbon with
hydrogen. (May contain just
carbon.)
 Often can be formed in the
non-living (abiotic)
environment, but :
 Can also be made by/found
in living things.
 Examples: H 2 O, NaCl, O 2 ,
NH 3 , CaCO 3 , CO 2
ORGANIC COMPOUNDS VS.
INORGANIC COMPOUNDS
 table
Substance
1. sodium chloride (table salt): NaCl
2. glucose: C6H12O6
3. water: H2O
4. heating oil: C14H30
5. chitin (a protein): C8H12NO5
6. thymine (a nitrogenous base):
C5H5N2O2
7. sulfuric acid: H2SO4
8. oxygen gas: O2
9. ethanol: C2H5OH
10. adenosine triphosphate (ATP):
C10H16N5O13P3
11. carbon dioxide: CO2
Organic?
Inorganic?
MACROMOLECULES
 The main organic molecules of living things
 Are Polymers made from monomers
 Monomers are small repeating units
 Polymers are larger molecules made from putting
the monomers together.
 4 major groups of macromolecules:




Carbohydrates
Lipids
Nucleic Acids
Protein
MACROMOLECULES
GROUP
Basic Building
Blocks (Monomers)
Macromolecule
(Polymer)
Carbohydrates
Monosaccharides
Polysaccharide
Lipids
Nucleic Acids
Proteins
CARBOHYDRATES
Polymer
Monomer
MACROMOLECULES
GROUP
Basic Building
Blocks (Monomers)
Macromolecule
(Polymer)
Carbohydrates
Monosaccharides
Polysaccharide
Lipids
Glycerol
3 fatty acids
Triglyceride
Nucleic Acids
Proteins
The exception: Lipids are not composed of monomers and
polymers. Instead, they take different forms which we will
discuss.
LIPIDS
MACROMOLECULES
GROUP
Basic Building
Blocks (Monomers)
Macromolecule
(Polymer)
Carbohydrates
Monosaccharides
Polysaccharide
Lipids
Glycerol
3 fatty acids
Triglyceride
Nucleic Acids
Nucleotides
Nucleic Acid
(DNA or RNA)
Proteins
NUCLEIC ACIDS
Monomer
Polymer
MACROMOLECULES
GROUP
Basic Building
Blocks (Monomers)
Macromolecule
(Polymer)
Carbohydrates
Monosaccharides
Polysaccharide
Lipids
Glycerol
3 fatty acids
Triglyceride
Nucleic Acids
Nucleotides
Nucleic Acid
(DNA or RNA)
Proteins
Amino acids
Polypeptide/protein
PROTEINS
Polymer
Monomer
MACROMOLECULES
Foods in
which
they are
found
Carbohydrates
Lipids
Breads,
fruit,
sweets,
vegetables
Fats
(butter), oils
(olive, etc.)
Nucleic Acids
All foods
that came
from living
things
Proteins
Meat, fish,
beans, soy
BUILDING AND BREAKING DOWN
MACROMOLECULES
 2 major chemical processes (metabolic
reactions) occur to build up or break down
organic molecules into larger or smaller units
 These reactions occur to build and break all
four types of macromolecule (carb, lipid,
nucleic acid, and protein)
 Dehydration synthesis
 hydrolysis
DEHYDRATION SYNTHESIS
 The chemical reaction where a large molecule
is formed/synthesized from smaller molecules
by taking away a water molecule
HYDROLYSIS
 The chemical reaction where a large molecule
is broken down/hydrolized into smaller
molecules by adding a water molecule
disaccharide
+ water → yields monosaccharide + monosaccharide
CARBOHYDRATES
Are sugar molecules
Made of the elements C, H, O in the ratio
of 1:2:1
Main source of energy for living things
They range from small, monosaccharides
(simple sugars)
to intermediate molecules such as
disaccharides,
to large polysaccharides (complex
carbohydrates).
CARBOHYDRATES
Monosaccharides
 smallest unit or monomer of a carbohydrate
 can be combined by dehydration synthesis to form larger
molecules like disaccharides and polysaccharides
• Examples: Glucose, Galactose, and Fructose
• Chemical Formula: C 6 H 12 O 6
glucose
galactose
fructose
C6H12O6
C6H12O6
C6H12O6
CARBOHYDRATES
 Structural Isomers – same formula, but
different structures
glucose
galactose
fructose
C6H12O6
C6H12O6
C6H12O6
ribose
 Another monosaccharide is ribose. It is a
component of RNA (ribonucleic acid)
C5H10O5
CARBOHYDRATES
Disaccharide -
a compound made by joining two
monosaccharides by dehydration synthesis
 Examples:
1. Sucrose (table sugar)- made from a glucose combined with
a fructose
2. Lactose (milk sugar)- made from a glucose combined with
a galactose
CARBOHYDRATES
Polysaccharides -
large molecules made by
combining many monosaccharides by dehydration
synthesis
CARBOHYDRATES
 3 main examples of polysaccharides:
Polysaccharide:
Found in:
Made of:
Starch
Plants (starch
granules)
Glucose
monomers
Storage of
excess sugar
Glycogen
Animals (liver
and muscles)
Glucose
monomers
Storage of
excess sugar
Cellulose
Plants (cell
walls)
Glucose
monomers
Used for:
Rigidity for
firm cell walls
CARBOHYDRATES
 Structure of Polysaccharides
 All made of glucose monomers but in different arrangements:
Straight chain
Branched chain
Diagonal bonds,
many combined
chains
CARBOHYDRATES
Why do endurance athletes often consume a
diet high in complex carbohydrates while
training?
If a starch polysaccharide 100 glucose
molecules long is hydrolyzed, how many water
molecules are needed to break the bonds?
LIPIDS
 Are important for energy, cell structure, and waterproof
coatings.
 Generally not soluble in water
 Contain C, H, O (NOT in a 1:2:1 ratio) Ex: Oleic Acid is
C 18 H 34 O 2
 Lipids do not have a repeating structural monomer unit.
They do not technically form polymers. Dif ferent lipids
have dif ferent structures.
T YPES OF LIPIDS
*1)Fats- triglycerides that are solid at room temperature;
usually from animal sources
 Examples: butter, shortening, lard
*2) Oils- triglycerides that are liquid at room temperature;
usually from plant sources
 Examples: sunflower oil, olive oil, corn oil
3) Waxes - ear wax, beeswax, and the waxy layer on the
surface of plant leaves.
4) Steroids - cholesterol; hormones such as testosterone;
pigments used in animal vision and in photosynthesis.
5) Phospholipids – important structural component of cell
membranes
TRIGLYCERIDES
 Triglycerides are lipids that form when a glycerol molecule
combines with 3 molecules called fatty acids .
 The structure of the fatty acid determines the function of the
triglyceride
3 fatty
acids
Glycerol
SATURATED AND UNSATURATED FATT Y
ACIDS
1) A fatty acid is SATURATED if each carbon in a lipid’s fatty
acid chain is bonded to another carbon atom by a single
bond (no C=C double or triple bonds)
 tend to form molecules called Saturated fats which are
solid at room temperature.
 contain the maximum amount of hydrogens possible.
 unfortunately, not very 'heart-healthy'!
SATURATED AND UNSATURATED FATT Y
ACIDS
 A fatty acid is UNSATURATED if
there is at least one carboncarbon double bond
(monounsaturated will have 1
double bond).
 A fatty acid is said to be
POLYUNSATURATED if there are
more than one carbon-carbon
double bond
 tend to form molecules called oils
which are liquid at room temperature.
 contain fewer hydrogens
 these are more "heart-healthy"!
FORMATION OF TRIGLYCERIDES
 Fatty acids are attached to the glycerol molecules by
dehydration synthesis.
 This occurs at the carboxyl end of each fatty acid
 The carboxyl group can be written as COOH or -COOH.
 The carboxyl group contains a carbonyl (C=O) group and a
hydroxyl (–OH) group.
Carbonyl
Hydroxyl
Carboxyl
group
How many water molecules are
removed in the formation of 1
triglyceride?
3
TRIGLYCERIDES
 Why do you think saturated fats are solid and unsaturated
fats are liquids? Think about the structure/layout of each.
Saturated
Unsaturated
FATT Y ACIDS
 Melting point is the
temperature at which a
substance melts.
 Which one of the fatty acids
in the table is saturated?
 Which is monounsaturated?
 Which are polyunsaturated?
 How does the number of
double bonds af fect the
melting point?
-5
-11
NUCLEIC ACIDS
 Nucleic Acids store and transmit hereditary, or
genetic, information (EXAMPLES: DNA and RNA )
 Contain C, H, O, N, P.
 Made of monomers called nucleotides
 Many nucleotides come together by dehydration
synthesis to form the nucleic acid polymers (DNA
or RNA)
 Three parts to a nucleotide
 Nitrogenous base
 5-carbon sugar
 Phosphate group
EXCEPTION
 A special nucleotide called adenosine triphosphate (ATP)
stores & releases energy.
 ATP molecules are nucleotides but do not come together to
make polymers.
Notice 3 phosphate groups instead of
one in the ATP nucleotide
DNA AND RNA
 DNA- deoxyribonucleic acid
 Nucleic acid that stores genetic
information
 Holds the codes (genes) for
proteins
 Contains the 5-carbon sugar
deoxyribose
 RNA- Ribonucleic acid
 The helper molecule for DNA in
the making of proteins
 Contains the 5-carbon sugar
ribose
How many nucleotides are in the
nucleic acid above?
CENTRAL DOGMA OF MOLECULAR
BIOLOGY
DNA
RNA
Protein
Trait