Download Cellular Chemistry

MACROMOLECULES
Chemicals Matter—You’re Made of Them!
Examination
• Look at your hand. What do you see? What if you
zoomed in? What’s the smallest thing you could see?
• Your hand is made of cells, which are made of molecules, which
are made of atoms. But where did they all come from? How did
they get there?
Food!
• We are, quite literally, what we eat!
• Almost every atom in every molecule in every cell in our bodies
came from food (a little bit came from water and air), so what we
eat IS matter AND matters!
Molecules
• And the food we eat is made of molecules
• A molecule is a group of atoms that are stuck together and most
atoms are found in molecules
The 4 Types of Macromolecules
• There are 4 main kinds of molecules (besides water) in
the foods that we eat. They are all ORGANIC (alive).
What are they?
• Carbohydrates
• Lipids
• Proteins
• Nucleic Acids
Nucleic Acids
• Found in ALL living things—allow them to pass on traits
from parents to offspring (heredity)
• There are 2 kinds. What are they?
RNA (ribonucleic acid)
DNA (deoxyribonucleic acid)
RNA
Single stranded
Sugar is ribose
Bases are A, C, G & U
DNA
Double stranded
Sugar is deoxyribose
Bases are A, C, G & T
Function
Store genetic
info (DNA)
and transcribe
and translate
it into protein
(RNA)
Monomer that makes them up
nucleotides
Elements found in them
• Oxygen
• Hydrogen
• Carbon
• Phosphorus
• Nitrogen
Foods they’re in?
E
V
E
R
Y
T
H
I
N
G
!
Proteins
• What our bodies are mostly MADE OF—we are made of
protein, just like the animals we get protein from are
(cows, chickens, fish, etc).
• What is the building block (monomer) that makes them up?
Sketch and label the parts
Indicate on your sheet the
number of amino acids there are:
Only 20 in humans, but they
make up MILLIONS of different
proteins!
Amino Acids
Elements in proteins
Carbon
Hydrogen
Nitrogen
Oxygen
What do they look like?
Most complicated
type of
macromolecule BY
FAR!!!
Examples of Proteins
Hemoglobin
Keratin
collagen
Indicator
• Biuret
Protein-Heavy Foods
From animal sources:
Meat, eggs, milk, cheese, yogurt
From vegetable sources:
Lentils, beans, peanuts, soybeans
8 Types of Proteins
• Transporting—deliver substances
ex. hemoglobin moves oxygen
• Structural— provide strength to skin, bones,
tendons ex. collagen makes up skin
• Enzymatic (catalysts) —speed up chemical
reactions ex. amylase breaks down starch
• Signaling—send signals to and from
substances ex. Protein pigment in retina
transmit the light for vision
• Contractile—have the ability to contract and
expand
ex. Myosin and actin contract and
relax muscles
• Hormones—chemical messages that regulate
body functions ex. Growth hormone target
various body parts to stimulate growth
• Defense – protect the body against foreign
pathogens such as bacteria and viruses
ex. antibodies
Lipids (fats)
• Several kinds
• Unsaturated
• Saturated
• Trans fats
Which are healthiest? Least healthy??
HEALTHIEST—unsaturated
LESS HEALTHY—saturated
THE WORST!!!—trans fats
What it looks like
• Look for zig-zag TAILS (fatty acid chains)
Unsaturated Fats
• NOT saturated in hydrogen (at least one double bond)
Saturated Fats
• SATURATED in hydrogen (no double bonds in chains)
Trans Fats
Created in a LABORATORY—chemists turn liquid fats into more
stable solid fats
Unsaturated fats in foods
• Usually LIQUID at room temp
• Mostly from VEGETABLE SOURCES: oil, corn oil, canola
oil, avocados, some nuts, fish like salmon
Saturated fats in foods
• Usually SOLID at room temp
• Mostly from ANIMAL SOURCES (less legs is healthier):
meat, cheese, eggs, milk, butter, half & half
Trans fats in food – fats altered in a lab to
be solids ex. Crisco, margarines, cream
Look on label for “partially hydrogenated
oils”—0 g trans fats does NOT mean NO trans
trans fats!!!
Elements in Lipids
Hydrogen
Oxygen
Carbon
Function of Lipids
• Phospholipid- part of cell membrane
• Needed to make hormones – steroid which are sex
•
•
•
•
hormones
Provide long term energy storage – triglyceride (fat
molecule)
Cushions and protect organs and body structures
Insulation – provide layers of fat
Helps transport other fat-soluble substances
Indicator
Paper towel
Carbohydrates
• Referred to as “carbs”—their ONLY job is to give you
energy—can be small/simple or much more complex
Monosaccharides (simple sugars)
• “one sugar”—each is a SINGLE RING
Examples of monosaccharides
GLUCOSE
DNA SUGAR
FRUCTOSE
Indicator
Benedict’s
Dissacharides
• “Two sugars”—double rings
Examples of disaccharides
LACTOSE
STARCH SUGAR
SUCROSE
MALTOSE
Function of sugars
• ENERGY
• Structural components- markers on cell surfaces
• Stored Energy
Polysaccharides
• “Many sugars”—many rings
Examples
Glycogen –storage of glucose in animal tissues
Starch – storage of glucose in plants
Cellulose – polysaccharide found in plants that makes the cell wall
and gives the plant cells rigidity
Indicator of Polysaccharides
iodine
Carb-heavy foods
ex. Candies, sweets, breads, pasta, rice, chips, pretzels, crackers
The monomer that makes them up
GLUCOSE!
A bit of galactose and fructose
too, but let’s not get too picky!
The elements in carbs
CARBON (there’s that TRAMP!)
HYDROGEN
OXYGEN