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Macromolecules TERMS INORGANIC MOLECULES – - make up non-living matter - inorganic molecules such as salts and water, are important in living organisms ORGANIC MOLECULES – - always contain CARBON (C) and HYDROGEN (H) e.g. CH4 (Methane) Terms Cont’d MONOMERS- unit molecules - building blocks of polymers ex. glucose POLYMERS- macromolecules - form when monomers are joined together to form a larger molecule ex. starch TERMS Cont’d HYDROPHILIC – - attracted to, and soluble in water e.g. Anything with a functional group HYDROPHOBIC – - not attracted to water because it is non-polar e.g. lipids (oil, fat) Forming Macromolecules Two or more organic molecules can join together to form a macromolecule. The process involves dehydration synthesis. - H+ and OH- ions are released to make room for the new bonds - these ions then join to form H2O - requires enzymes to assist the reaction Breaking Macromolecules Macromolecules sometimes need to be broken apart (i.e. during digestion). This process is called hydrolysis. - water is added to break apart chemical bonds - H+ ions and OH- ions will attach where the bonds broke. - requires enzymes to assist the reaction Molecules of Life 4 Classes: 1. CARBOHYDRATES (sugars, starches) 2. LIPIDS (fats) 3. PROTEINS 4. NUCLEIC ACIDS (DNA, RNA) Carbohydrates Carbohydrates – macromolecules (molecule that contains many subunits) of linked monosaccharides (simple sugars) - most plentiful macromolecules on earth - contain the group H – C – OH - ratio of hydrogen to oxygen atoms is the same as water, therefore called hydrates of carbon (carbo-hydrates) FUNCTION: quick, short term energy in all organisms Carbohydrates Cont’d SIMPLE CARBOHYDRATES – - if number of carbon atoms is low (3-7) then it is a simple sugar or monosaccharide (CnH2nOn) Pentose Sugar: 5 carbon sugar e.g. Ribose and deoxyribose in DNA and RNA Hexose Sugar: 6 carbon sugar e.g glucose C6H12O6 (Blood Sugar) Common Monosaccharides Glucose Fructose Disaccharides DISACCHARIDES- have 2 monosaccharides joined together Maltose Sucrose Complex Carbohydrates STARCH, GLYCOGEN, CELLULOSE Polysaccharides (i.e. Polymers of glucose) STARCH – - storage form of glucose in plants e.g. Flour is high in starch - long linear chains of glucose - spiral to form a helix that sometimes branches Potato Cells Complex Carbohydrates Cont’d GLYCOGEN – - storage form of glucose in animal cells. - more highly branched than starch - stored in liver cells Glycogen Liver Cells Complex Carbohydrates Cont’d CELLULOSE – - most abundant organic compound on earth - forms tough cell walls in plants because of the way its glucose monomers are linked and arranged in parallel fibres - linkages joining monomers cannot be hydrolyzed (broken) by most animals, so passes through the digestive tract as fibre. - cows and termites have cellulose hydrolyzing microorganisms in their digestive tracts LIPIDS LIPIDS – macromolecules of linked glycerol and fatty acids - consist mainly of carbon and hydrogen atoms - don’t have polar groups, so are hydrophobic - contain more energy per gram than other biological molecules → function well as energy storage Lipids cont’d FATS & OILS – Fats – animal origin, solid at room temp. Oils – plant origin, liquid at room temp. Made up of: Triglycerides – 3 part structure (3 fatty acids linked to one glycerol molecule) Fatty Acids – a long carbon-hydrogen chain that ends with acidic group - COOH LIPIDS Cont’d SATURATED FATS – - animal fats - have no double bonds between carbons, therefore has max. number of hydrogens - solid at room temperature UNSATURATED FATS – - vegetable fats - have double bonds between carbons, therefore have less than the max. Number of hydrogens LIPIDS Cont’d HYDROGENATED (Trans Fats) – - unsaturated is converted to saturated by adding H+ - makes liquid oils into semi-solids e.g. margarine, shortening, processed foods Saturated Fats in Diet – - cause cardiovascular disease, “Atherosclerosis” – caused by formation of lesions (plaques) on inside of blood vessels, narrowing the vessels → chokes off blood supply to tissues LIPIDS Cont’d PHOSPHOLIPIDS – - phosphate group + 2 fatty acids - phosphate group is polar – hydorphylic - fatty acids are non-polar - hydrophobic - major components of all cell membranes Lipids Cont’d STEROIDS – - Lipids with a “bent” carbon skeleton of fused carbon rings Ex. cholesterol, estrogen, testosterone Anabolic Steroids = synthetic variation of male hormone testosterone – builds bone mass estrogen Lipids Cont’d Four Functions of Lipids: 1. Energy storage 2. Cushion and protect internal organs 3. Building blocks of cell membranes 4. Components of sex hormones PROTEINS Def: biological polymer, constructed from amino acid monomers - Proteins are made of 20 kinds of amino acids in different arrangements H Amino Group H2 N C R Group Amino Acid R = rest of molecule Acid Group COOH PROTEINS Cont’d 7 Classes of Proteins: 1. Structural – spider silk, hair, tendons, ligaments 2. Contractile – provide movement to muscles 3. Storage – e.g. Ovalbumin (egg white) source of amino acids for embryo 4. Defensive – antibodies in immune system 5. Transport – e.g. Hemoglobin – transports oxygen in blood 6. Signal Proteins – hormones – intercellular messengers 7. Enzymes – bring reactants together, speeding up chemical reactions in body PROTEINS Cont’d PEPTIDES -amino acids are joined by a linkage called a peptide bond - covalent bond between amino group of one amino acid, and carboxyl group of another amino acid - atoms of amino acids are polar, so hydrogen bonding is possible between acid group of one amino acid & amino group of another amino acid Polypeptide – a single chain of amino acids PROTEINS Cont’d LEVELS OF PROTEIN ORGANIZATION: Primary Structure : - Linear sequence of amino acids (polypeptide) PROTEINS Cont’d Secondary Structure: - when hydrogen bonding takes place →a coiling of the chain occurs = α helix or a folding of the chain = a pleated sheet PROTEINS Cont’d Tertiary Structure: - final shape of polypeptide - in most enzymes, hydrophobic portions packed on inside, hydrophilic on outside - shape maintained by various types of bonds (covalent, ionic, hydrogen) between R groups PROTEINS Cont’d Quaternary Structure: - when several polypeptides are bonded together e.g. hemoglobin Proteins Cont’d Protein Shape: - the shape of many proteins determines its function e.g. enzymes – certain enzymes fit certain chemical reactants - heat and change in pH can change the shape of proteins = denaturation - this makes them unable to perform their original functions NUCLEIC ACIDS Nucleic Acids – huge polymers of nucleotide monomers NUCLEOTIDES - molecular complex of 3 types of subunit molecules 1. Phosphate (phosphoric acid) 2. Pentose sugar 3. Nitrogen containing base A = Adenine bonds with C= Cytosine bonds with T= Thymine or U= Uracil G = Guanine NUCLEIC ACIDS DNA - Deoxyribonucleic Acid - sugar is deoxyribose - bases are A, C, G, and T - forms a double helix structure - stores genetic information in the cell and organism - order of bases determines order of amino acids in proteins NUCLEIC ACIDS RNA -Ribonucleic Acid - sugar is ribose - bases are A, C, G, and U instead of T - single strand (not double like DNA) - conveys DNA’s instructions to the cell on how to build certain proteins (tells order of amino acids) NOTE: A and G have two rings & C and U and T have one ring A and G are purines (two rings) = Pure As Gold C, U and T are pyrimidines (one ring) = CUT the Py ATP ADENOSINE TRIPHOSPHATE - an energy carrier in cells • Adenosine (Adenine + ribose) + 3 phosphates ATP - Releases energy by the breaking of bonds between phosphates - the cell uses this energy to create macromolecules (e.g. carbohydrates and proteins), cause muscle contractions, conduct nerve impulses -ATP is produced by: reactions of cellular respiration in the mitochondrion