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Download The Chemistry of Life - CR Jefferson UL Biology
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The Chemistry of Life Ms. Sanford & Mr. O’Connor Jefferson High School November 11, 2008 Organic Chemistry • the study of all compounds that contain bonds between carbon atoms • What makes Carbon so important? • can bond with many elements – – – – – Hydrogen Oxygen Phosphorus Sulfur Nitrogen • can bond with other carbon atoms – form chains, almost unlimited in length Carbon • carbon-carbon bonds (covalent) can be single, double, or triple • ability to form millions of different large and complex structures H H C H H C C H H H H H C H H H C C H C H H C H C C C C C H H Macromolecules • “giant molecules” • made from thousands or hundreds of thousands of smaller molecules – formed by polymerization – joining together of small compounds • monomers polymers • monomers may be identical or different polymer monomers Organic Compounds • Carbohydrates – made of carbon (C), hydrogen (H), & oxygen (O) – 1 : 2 : 1 ratio (CH2O) • Lipids – made of C, H, & O – ↑ 2 : 1 ratio (H : O) • Proteins – made of C, H, O, & N Carbohydrates • Also called sugars • Energy source • Important in building other molecules • Three Types: – monosaccharides – disaccharides – polysaccharides Monosaccharide • “simple sugars” • 3 – 7 carbons in chain • Glucose – – – – most abundant sugar on planet product of photosynthesis principle sugar in human blood approx. 5 g (enough for 15 min. of energy) • Galactose – Milk sugar • Fructose – Fruit sugar – Twice as sweet as table sugar • Glucose, galactose, & fructose are all C6H12O6 – Isomers (different 3-D forms) Disaccharides • two simple sugars bonded together • produced through dehydration synthesis – removal of water molecule • Maltose – glucose + glucose • Sucrose – glucose + fructose • Lactose – glucose + galactose • broken down by hydrolysis – addition of water molecule Polysaccharides • • • • Complex carbohydrates “poly” means many Simple sugars joined into long chains Play great roles in Biology Polysaccharides Continued… • Starch – storage product of plants – 100’s of glucose units – branched and unbranched • Glycogen – – – – carbohydrate storage in animals similar to plant starch by more branching continuous source of energy any simple sugar not used or stored as glycogen becomes fat • Cellulose – highly insoluble form of polysaccharide – used for structural support in plants Lipids • Organic form of stored energy • Used as energy, after carbohydrates • Include: – Fats – Oils – Waxes • Three fatty acid molecules and one glycerol – Dehydration synthesis – gives off 3 water molecules • Fat should be 20 – 35% of calories you consume • Three Types: (each should be 1/3 of fat intake) – Saturated – Monounsaturated – Polyunsaturated Saturated 1) solid at room temperature 2) raises blood cholesterol 3) sources animal products – – – – lard butter cheese meat • Single bonds that join two carbon atoms Unsaturated • Monounsaturated 1) little effect on blood cholesterol but provides a concentrated source of calories 2) olives, olive oil, peanuts, peanut butter, peanut oil, avocados, pecans, and almonds • Polyunsaturated 1) low in cholesterol and liquid at room temperature 2) vegetable oils such as cotton seed, sunflowers, sesame and soybean •Double bonds join two or more carbon atoms Proteins • • • • & Amino Acids Macromolecules in charge of growth and repair of cells 15% of the mass of the average person made up of amino acids (50 – 2,000) – use only essential amino acids – basic chemical building blocks • amino means there is an NH2 group • a carboxyl group is made up of 1-(C), 2-(O), 1-(H) acidic – 50 amino acids 20 are Essential (for life to exist) • build all proteins needed for life – used in every cell of your body More Amino Acids • How are they different? – Different side groups – Three groups: • Ionic • Polar • Non-polar • Join together to make a chain Proteins Continued… • Where are proteins made? – in the ribosomes – dehydration synthesis makes proteins – amino acids form dipeptides di + di + di = poly – many dipeptides/polypeptides form proteins poly + poly = protein – different orders protein type – highly folded and all twisted around like a knot Where can Proteins be found? • Muscle, cartilage, ligaments, skin, and hair • Hemoglobin, hormones (insulin) antibodies, and enzymes • Sources: – – – – – – – – Beef Poultry Fish Eggs Dairy products Nuts Seeds Legumes (beans, peas, lentils)
