Download Macromolecules PPT.

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