Download 4 – 2 Chemical Compounds in Living Things

3 – 1 Carbon Compounds
o Two Types:
 Inorganic Compounds
 Compounds that do not contain carbon
 Exception = Carbon Dioxide (CO2) is
inorganic but contains carbon
 Organic Compounds
 Compounds that do contain carbon
o Carbon is a unique element
 Forms 4 very strong and stable covalent bonds
 Commonly bonds w/ O, N, P, S (& itself)
 Forms chains of almost unlimited length by
bonding w/ other carbon atoms.
 Bonds btwn C can be single, double, or triple
 Long chains can close to form rings (see
Figure 3-1)
o Polymerization
 Process where large compounds are made by
joining together many smaller compounds
 Many carbon compounds made this way
 Monomers = smaller compounds that get joined
together
 Polymers = compounds formed when monomers
are joined together
 Macromolecules = really large polymers
 Ex. Carbohydrates, lipids, proteins, nucleic
acids
 Polymerization allows us to make many different
types of complex molecules
Monomer
Monomer
Monomer
Monomer
Polymer
4-3 Carbohydrates
CARBOHYDRATES – made up of C, H, O atoms
 Ex: sugars & starches
 Monosaccharide – single sugar molecule
o Ex: glucose, fructose, galactose
o All have the formula C6H12O6; different in the
arrangement of atoms; called isomers
 Disaccharide - 2 sugar molecules bonded together
o Ex: sucrose (table sugar – glucose & fructose
bonded together)
 Polysaccharide – many sugar molecules hooked
together in a chain
o Ex: starch, cellulose (plants), glycogen (animals)
 Complex carbohydrates (di- & polysaccharides) are
produced by polymerization where 2 or more
monosaccharides (monomers) combine to form
larger molecules (polymers)
o This process is called DEHYDRATION
SYNTHESIS (dehydration=loss of water,
synthesis=putting together)
 Chemical bond that links 2 simple sugars;
forms at an –OH group on one sugar and
another –OH group on the other sugar
 The –OH group from one sugar is removed,
while only the H from the 2nd –OH group is
removed
 When bond is complete, one molecule of
water is removed from the 2 simple sugars &
they are now joined together
 Complex carbohydrates can be split apart by a
process called HYDROLYSIS (means water splitting)
o Exact opposite reaction of dehydration synthesis
o A molecule of water is added to break a
polysaccharide (polymer) into individual
monosaccharides (monomers)
 Carbohydrates are important because they contain
lots of energy
o Energy is stored in the bonds between atoms
o Bonds break = energy released
o Glucose is most common energy source for
organisms
 Energy Currency
o Energy is stored in adenosine triphosphate or
ATP
o Energy is released when bonds between
phosphate groups (-PO4-) are broken
o Energy is stored when bonds between
phosphate groups (-PO4-) are formed
CHAPTER 4-3 Proteins & Nucleic Acids
PROTEINS: composed of C, H, O, and N
 Protein polymers made of amino acids (monomers)
o Amino Acid = amino group (-NH2) at one end
and a carboxyl group (-COOH) on the other
end.
o 20 different kinds of amino acids; differ from one
another at a region called an R group
 Dehydration synthesis links amino acids together
o The bond between 2 amino acids is called a
PEPTIDE BOND (special kind of covalent bond)
 Long chain of amino acids is called a
POLYPEPTIDE
 A complete protein is made of one or more
polypeptide chains
 Proteins differ from one another by the kind, number
and sequence of their amino acids
 The role of proteins:
o Help carry out chemical reactions
o Pump small molecules in and out of cells
o Help cells to move
 ENZYMES – special proteins that speed up the rate
of a chemical reaction; also called catalysts
o Not changed by the reaction and not used up in
the reaction
o Enzymes bind to a substrate at the active site
(pg 76)
o Enzymes are very specific, can only fit a certain
substrate like a “lock & key”
o Ex:
NUCLEIC ACIDS – composed of C, H, O, N, and P
 Nucleic acid polymers made of nucleotides
(monomers)
 2 types of nucleic acids
o DNA (deoxyribonucleic acid)
o RNA (ribonucleic acid)
 Store genetic info & control production of
proteins
Chapter 4-3 Lipids
LIPIDS – made of C, H, O atoms
 Ex: fats, oils, waxes. (oils are liquid at room temp)
 Fats store energy in animals and act as an
insulator under the skin & around organs. They also
make up biological membranes.
 Formed by the dehydration synthesis of glycerol
and 3 fatty acids (pg.73 fig 4-16)
o Glycerol – contains 3 carbons each attached to
a hydroxyl group (-OH)
o Fatty Acid – long chains of hydrogen & carbon
that have a carboxyl group at one end (-COOH)
 Saturated Fats – single bonds between carbon
atoms in the fatty acids (pg.74 fig 4-18 ex: palmitic
acid)
o These fatty acids have the maximum number of
hydrogens possible
o Usually solid at room temp
o Found in meats & dairy products
 Unsaturated Fats or Polyunsaturated Fats– one or
more double bonds between carbon atoms in the
fatty acids (pg.74 fig 4-18 oleic acid or linoleic acid)
o Fatty acids do NOT have the maximum number
of hydrogens possible
o Tend to be liquid at room temp (ex: oils)
o Replacing saturated fats with unsaturated fats in
your diet may help prevent heart disease.
 Sterols – another type of lipid.
o Ex: cholesterol – important to cells, but too
much can lead to heart disease
 Phospholipids – fat molecules that consist of parts
that dissolve well in water (hydrophilic) and parts
that do NOT dissolve well in water (hydrophobic)
o Important molecules that make up cell
membranes
What are the monomers of fats?
What process links the monomers of fats together?
What process breaks apart the monomers of fats?
TITLE: Cow’s Moo
OBSERVATIONS: (data table)
ANALYSIS:
1. What does homogenized mean?
2. What do you think milk is like before it’s homogenized?
3. Which type of milk showed the most movement? Why?
4. What caused the milk to move? EXPLAIN.
5. What is fat made of (what monomers)?
6. Would you observe the same thing if you did not use food coloring? Why or why not?
7. List your samples in order from the one with the most fat to the one with the least fat.
8. Does the amount of fat make a difference in the “reaction” taking place?
9. What would you expect to see happen using 2% milk? What would you expect to happen
using half and half?
CONCLUSION: What did you learn?
THE GLUCOSE SONG
(Tune of “Sugar, Sugar” by the ARCHIES, 1969)
Glucose- Ah, sugar, sugarYou are my favorite fuel
From the blood-borne substrate pool.
Glucose- Monosaccharide sugarYou’re sweeter than a woman’s kiss,
‘Cause I need you for glycolysis.
I just can’t believe
The way my muscles take you in.
(For you, they’ll open up the door.)
All it takes is a little bit of insulin.
Glucose, I want more and more!
Glucose- Ah, sugar, sugarYou help me make ATP
When my predators are chasing me.
Ah, glucose- You’re an aldehyde sugar.
And you’re sweeter than a woman’s kiss
‘Cause I need you for glycolysis!