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Organic Molecules Carbohydrates, Proteins, Lipids and Nucleic Acids NC Essential Standard Bio.4.1 Organic Molecules • Large compounds or macromolecules that contain carbon • Required by all living things • 4 Organic Molecules: • Carbohydates, Lipids, Proteins, and Nucleic Acids • All form polymers: chains of subunits • How do we get these molecules? Carbohydrates • Composed of Carbon, Hydrogen and Oxygen • Ratio: 1:2:1 (always 1 C: 2 H: 1 O) • Collectively called SUGARS • Importance: • Main source of ENERGY for your body! • Cells convert the carbs you eat into energy the cells can use! Carbohydrates • Formation of sugars (into polymers): • Condensation/dehydration reaction • Produces water • Breakdown of sugars: • Hydrolysis reaction • Requires water • 3 Classifications of Carbohydrates: • Monosaccharides, Disaccharides, Polysaccharides Monosaccharides: 1 sugar • “simple sugars” • Consists of 1 sugar subunit • Ex.: glucose, fructose (fruit), galactose (milk) • Glucose • the primary energy source for cells • Made by plants during photosynthesis • “blood sugar” in the human body Disaccharides: 2 sugars • Sugar made of two monosaccharides • Examples: • sucrose — common table sugar = glucose + fructose • lactose — major sugar in milk = glucose + galactose • Serve as energy storage • Form of glucose transfer in the body Polysaccharides: Many sugars • Sugar made of more than two monosaccharides • 3 polysaccharides • Starch – glucose storage in plants; branched polymers • pasta, grains, rice, potatoes • Glycogen – glucose storage in animals; highly branched polymers • Provide glucose to blood when needed; energy for muscles • Cellulose – found in plant cell walls; organized ‘chain-linked fence’ polymers • Provides structure and support in plants • Fiber!!! – humans can’t digest this; improves bowel function Whole Grains vs. Refined Grains • Why are whole grains better for you than refined grains (processed white flour) • Processing to make white flour removes many of the nutrients and fiber from the grain • Leaves behind only the starchy part • “enriched white flour” – has some nutrients added back synthetically Carbohydrates in your diet • Monosaccharides: simple • Glucose, quick energy - enter the bloodstream fast • Candy, honey (fructose), fruits • Polysaccharides: complex • Polymers, take time to break down and enter bloodstream, more sustained energy; • fiber (whole grains)! • Starches: Pasta, cereal, breads • Ex. Runner’s diet Glucose in your body • Human body requires a steady amount of glucose daily – fuel/energy for the body! • We don’t eat bits of food all day long • Insulin – hormone secreted by the pancreas; removes glucose from blood and sends it to cells of liver, muscles, and fat so that it can be used or stored (as glycogen) • Diabetes: improper regulation of blood sugar (glucose); causes high blood sugar • Body does not make enough insulin or does not respond to it normally Lipids • Organic compounds that have much less oxygen than carbohydrates • • • • Referred to as fats and oils Ex. Beef fat: C57H110O6 Insoluble in water because they are non-polar Used by cells for energy storage, insulation (adipose tissue), protective coating, cell membrane function • More energy than carbohydrates, but energy is stored in the chemical bonds. Types of Lipids • 2 Main Types of lipids: • Phospholipids • Key components in cell membranes • Control movement of materials in and out of cells • Triglycerides: We consume these!!! • Source of energy; contain more energy than other organic molecules • Can be Saturated or Unsaturated Triglyceride Structure Triglycerides • Unsaturated Fats • Contain double bonds on the fatty acid chains • Not “saturated” with Hydrogen • Kinked molecules; not linear • Example: olive oil, vegetable oil, etc.; usually liquids • Benefits when used in moderation: • Can reduce cholesterol and cardiovascular risks Triglycerides • Saturated Fats • Contain single bonds between the carbons of the fatty acid chain • “Saturated” with Hydrogen, as much as it can hold • linear molecules • Ex. Steak fat, butter fat, usually solid (animal derived) Triglycerides • Problems with too many saturated fats: • Don’t really need them in diet; body makes what it needs • Can increase “bad” cholesterol • Fat can build up on arteries; atherosclerosis • Can increase risk of cardiovascular disease Proteins • Most abundant organic molecule of the body! • Composed of C, H, O, N and sometimes S • Amino Acids are the building blocks of proteins. • 20 amino acids found in nature. • Amino acid polymer order determines the type of protein. • *DNA code determines polymer order!!! • Peptide Bond: The covalent bond found between two amino acids to create an amino acid polymer • Protein polymers are called “polypeptide chains” Proteins • Importance • • • • • • Tissue Building! Keratin: Hair, Fingernails; Exoskeletons Hemoglobin: Carry O2 in blood Insulin: lowers blood sugar; helps it get stored as glycogen; other hormones too Antibodies: help provide immunity, etc. ENZYMES • Proteins that make it easier for a reaction to take place Proteins - Enzymes • Enzymes • Make it easier for reactions to occur • Act as catalysts to speed up a reaction • They lower the activation energy (energy necessary for the rxn. to occur) • Lock and Key Model • Makes enzymes only work for specific reaction • Important in controlling reactions of the body Ex.: amylase, catalase, lactase • “Enzymes are proteins that end in –ase” Enzyme Structure – Lock and Key Denaturing Proteins • Denature: when the shape of the protein gets permanently changed • Enzyme can’t function any longer • Caused by: change in pH or temp • Cold = usually slows enzymes down • Hot = denatures enzymes • Too acidic or basic = usually denatures enzymes *Important to maintain homeostasis! Denaturing Proteins Nucleic Acids • complex macromolecules that stores cellular info. in the form of a code. • Made up of smaller subunits called nucleotides. • Composed of C, H, O, N, P atoms • Can contain the information necessary to synthesize proteins. DNA • DNA: DeoxyriboNucleic Acid. • A master copy of an organism’s genetic information • Double helix shape • Strands of DNA form genes, which are the components of chromosomes. • RNA: RiboNucleic Acid. • Helps in the formation of DNA and many proteins. • Not a double helix – single strand Checkpoint 1. What do all four macromolecules have in common (what similarities do you notice)? 2. How are carbohydrates classified? 3. What is the difference in energy between carbohydrates and lipids? 4. Make a chart showing all four macromolecules that shows primary components, uses, and an example. 5. Which macromolecule do you think is the most important? Why? 6. All living organisms have DNA but not all living organisms are the same. Explain.
