Download Macromolecules of Life lecture 10

Macromolecules of Life
Regular Biology
Mr. Wilbrandt
Today’s Targets
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I will be able to identify and
construct ….
The 4 main macromolecules
Living matter is made of cells, but
what are cells made of?
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4 main elements
C, H, O and N
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These 4 can combine in different ways
to make other molecules, which are
used for the 5 functions of life.
The 4 main macromolecules
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Carbohydrates
Lipids
Proteins
Nucleic acids
Monosaccharides
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Monosaccharides (simple sugars;
monomers) = energy for cells
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Glucose: grape sugar, corn sugar,
dextrose
Fructose: honey
Galactose: part of milk sugar (lactose)
Turns Benedict’s solution orange
For each of these 4 macromolecules,
you should know:
1. What the monomer (basic building block) is
2. What types of polymers result
3. What
the functions of each macromolecule are
in cells.
Carbohydrates (sugars, starches, cellulose)

Made from joining H2O and CO2 by plants during
photosynthesis .
-Bread, cereal, potatoes, fruits, vegetables, and
pasta = are made mostly of carbohydrates
(sugars and starches).
Monomer: Simple sugars: CH O (ratio of one
carbon and one oxygen to every 2 hydrogens or
a 1:2:1 ratio ).
2
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Three main functions: energy for cells,
structural support, cell-cell communication .
Dissaccharides
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Disaccharides (double sugars) or
oligosaccharides (short-sugars) =
energy for cells
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Maltose = glucose - glucose (brewing
beer)
Lactose = glucose - galactose (milk
sugar)
Sucrose = glucose - fructose (table
sugar)
No reaction with Benedict’s or Iodine
Polysaccharides
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Polysaccharides (long chains of sugar
polymers) - these sugar polymers are not
"sweet" although they are made up of
repeating glucose monomers!
(turns Iodine dark blue/black)
* Cellulose (plants), chitin (insects,
fungi): structural polymers.
Function: Structural support
Examples: Cellulose: Paper, wood,
cotton, the chewy stuff in celery.... Chitin:
The crunchy exoskeleton of insects and
shrimp, the soft spongy material that
makes up a mushroom.
Polysaccharides
* Starch (plants), glycogen (animals):
storage polymers
• Function: Energy storage
Examples: Potatoes - pure starch!
Pasta, bread, crackers - ground up
wheat starch
• If you take in more carbs than you
use, the more you put in storage.
That is how we gain excess weight.
Useful Info
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Once we have eaten, monosaccharides,
disaccharides and starches are converted to the
monomer glucose, our bodys preferred fuel, and
circulate through the blood (reserves are stored in
our bodies as glycogen).
Disorders of blood glucose (diabetes,
hypoglycemia) are very serious!
Why is it better to eat "complex carbohydrates"
(poly-saccharides) over "simple" or "refined
carbohydrates" (mono- and disaccharides)?
Dehydration vs. Hydrolysis
Dehydration
Synthesis
(a/k/a Condensation)
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Water formed
The carbo subunits are then
bonded together
(book-pg. 177)
“forming a
polymer”
Makes the chain
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Hydrolysis
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Water used up or
the addition of
water
“breaking of a
polymer” (pg. 177)
Takes place during
digestion
Breaks the chain
Dehydration (Condensation)-Hydrolysis
Reaction
Dehydration
Glucose + Fructose
 Sucrose + Water
(co
Dehydration / Hydrolysis reaction
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Hydrolysis
Polymer + water
 monomer
Lipids
(all are insoluble in water)
Functions:
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long term energy storage
Make up cell membrane
Make hormones
Protective coating for animals & plants
Phospholipid bilayer
2 types of lipids
Saturated—single C bonds (solid fat)
Unsaturated –double C bonds (oils)
Lipids
* Monomers: Fatty acids
Composed of C, H, O…..BUT more H’s
than in carbs.
(look for hydroxyl groups --OH )
* Polymers: 3 main types
1. Triacylglycerols (fats and oils)
2. Diacylglycerides (phospholipids):
3. Steroids: (cholesterol, steroid
hormones)
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Lipids
(all are insoluble in water)
3 Fatty Acids + 1 Glycerol unit = Lipid +
water
Triacylglycerol
“De-confusion”
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Saturated fats—
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Monounsaturated ----
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Polyunsaturated--- Liquids at room temperature - corn
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Hydrogenated Oils (“trans-fats)--- Solids at room
cholesterol
solid at room temp; bacon, butter **raise
Liquids at room temperature - olive
oil, canola oil, peanut oil. These are the GOOD fats. Lowers Bad
cholesterol.
oil, soybean oil, Omega-3 and -6 fish oils. These are also
the GOOD fats. Lowers bad cholesterol.
temperature - these oils are factory-made. REALLY BAD!
Lowers good cholesterol and raises bad cholesterol!
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Examples would be: crisco, margarine, products
that contain this!
Lipids
(all are insoluble in water)
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Single carbon bonds
( fats )
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(solid at room temp)
Double carbon bonds
(liquid at room temp)
( oils )
Take TWO…..
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Discuss with your partner next to
you ….
3 types of carbs
Dehydration/hydrolysis
2 types of Lipids
…….GO !!
Proteins
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Composed of C, H, O
AND……N
Monomers = amino acids (a.a.)
Many a.a.’s bond together to form
polypeptides.
Polymers = proteins = polypeptides
(which can contain 100’s of a.a.’s)
Proteins
Amino Acids
amino group – NH2
(on one end)
carboxyl group – COOH
(other end)
They bond thru dehydration
N H
H
O
C
OH
Proteins
Amino group and carboxyl group on a
single amino acid
Peptide Bond
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The bond that holds the polypeptide
together. (dehydration synthesis)

(yes, the same process used with
carbohydrates!)
Functions of Proteins
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Hair
Skin
Muscle
All of these are
structural
functions
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Energy (not much)
Enzymes (speeds
up chemical Rxn’s.
Nucleic Acids
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Function: stores information in
cells in the form of a code
Monomers:
nucleotides
 Consist of C, H, O, N
and………..P
 Arranged in 3 groups: 1) base,
2) simple sugar, 3)phosphate
group
Nucleic acid
polymers
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DNA, deoxyribonucleic acid
 Contributes
to what an organism looks
like and how it acts
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RNA, ribonucleic acid
 Forms
a copy of DNA for protein
synthesis (production)
 Boy,
are we ever going to talk more
about these next semester!
DNA strand
And so……
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I can identify and construct ….
The 4 main macromolecules
( which are ?? )
The End
I love
carbs