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Chapter 5 – Carbon Compounds in Cells Mr. Martino College Prep Biology 5.1 Carbon is the main ingredient of organic molecules Other than water, carbon-containing compounds are the most common in cells Organic compounds: carboncontaining compounds synthesized by cells (> 2 million known) Inorganic compounds: non-carbon based molecules such as water, oxygen, ammonia Properties of Org. Comps. – con’t Carbon skeleton: (backbone) chain of C atoms in organic molecules Properties of Carbon: Can form 4 single covalent bonds C- skeletons may vary in length Skeletons may be branched Skeletons may form rings Skeletons may have double bonds Hydrocarbon: organic molecules only composed of carbon and hydrogen Properties of organic compounds also depend upon functional groups which are groups of atoms attached to C skeletons Functional groups are usually involved in rxns. All are polar (O or N present) Polarity makes them Hydrophilic: “water loving” which is important for life Many molecules have more than one functional group Monomer: single molecular units that build larger units Polymer: many monomers linked together making a large molecule Dehydration Synthesis: the process of linking monomers to form polymers All unlinked monomers have -H and -OH Water is released Ex. Building of all macromolecules Hydrolysis: breaking down of large molecules into smaller molecules Add water Reverse of dehydration synthesis Ex. digestion 5.2 Carbohydrates Carbohydrates: “watered carbon” – large class of polymers including sugars and starches Contain C, H and O in a 1:2:1 ratio (CH2O) Monosaccharide: carbohydrate monomer Most are sweet Polar Have 5 or 6 carbon skeleton Carbohydrates – con’t Oligosaccharide: short chain of 2 or more monosaccharides Disaccharide: 2 monosaccharides Ex: lactose, sucrose, maltose Sucrose is the main carbohydrate of plant sap – used to nourish plant parts (we use for table sugar) Maltose is grain sugar – used to nourish germinating seeds (we use to make beer) Polysaccharides: polymers of hundreds to thousands of monosaccharides Starch: a storage molecule in plant parts All glucose Coils (helix) and may or may not be branched Used for E Potatoes, corn, grains Cellulose: polysaccharide that serves to protect cells and support organisms Most abundant organic compound on Earth polymer of glucose Unbranched rods Joined by H-bonds Cannot be hydrolyzed by most animals Fiber is necessary but not as a nutrient Glycogen: storage polysaccharide found in liver and muscle cells of animals Polymer of glucose Helical shape Identical to starch except more extensively branched Contains more E than starch Too much is converted to fat 5.3 Lipids Lipids: Diverse compounds consisting of mostly C and H linked by nonpolar, covalent bonds All are greasy or oily to the touch Nonpolar = hydrophobic “water fearing” Include fats, phospholipids, waxes, and steroids Fat: large lipid made of a glycerol and three fatty acids – triglyceride Glycerol – an alcohol with 3 C’s that have OH’s Fatty acid – carboxyl with a hydrocarbon chain Stores more than twice as much E than starch Unsaturated: double bonds Kinky – can’t pack tight Oils (from plants) Saturated: maximum # H’s Solids (from animals) Phospholipids: major component of cell membranes, protect surfaces, regulate functions Similar to fats Have P group & 2 fatty acids attached to glycerol Waxes: protect, lubricate and cover fruits, animals and insects A fatty acid + alcohol More hydrophobic than fats Prevents desiccation Sterols: lipids whose C skeleton is bent to form 4 fused rings 3 6-sided rings & 1 5-sided ring Cholesterol is present in animal cell membranes, form vitamin D, bile salts for digestion of fats & makes sex hormones Also known as steroids Nope, not them , HIM !!! 5.4 Amino Acids and Protein Structure Proteins: macromolecules essential to the structure and function of cells Polymers of amino acids Most diverse of all organic compounds Seven major classes: Structural – spider silk, hair, and fibers of tendons & ligaments, feathers and cartilage Contractile – control muscle movement Storage – (nutritious) stores amino acids such as albumin, milk, many seeds Defensive – antibodies of blood that fight infection Transport – move molecules & ions across cell membranes - includes hemoglobin which carries oxygen in blood Signal (hormones)– certain hormones that carry messages Enzymes – chemical catalysts that promote and regulate most all chemical reactions Amino Acids and Protein Structure – con’t Amino acids: monomers of proteins 20 different kinds that make all the proteins possible Have four parts bonded to a central carbon atom: Amino group Carboxyl group (acid) Single hydrogen ion R group – the one group that varies between them all Determines the properties of the amino acid Amino Acids and Protein Structure – con’t Peptide bond: covalent bond that forms by dehydration synthesis & is only found in proteins Occurs between the carboxyl group of one A. A. and the amino group of another Forms polypeptides which can range from a few A. A.’s to thousands 5.5 Protein’s 3-D Structure There are 4 levels of protein structure Proteins are one or more polypeptide chains folded in a unique shape Shape is extremely important for the enzyme to recognize and attach to its target Denaturation: the process of changing a protein’s shape so it can no longer function properly Ex. Cooking egg whites or meats Caused by heat, pH change, salt concentration change, or chemical balance change 5.7 Nucleotides and Nucleic Acids Nucleotides: monomers that make up nucleic acids and ATP (adenosine triphosphate) Consist of a 5-C sugar (deoxyribose in DNA, ribose in RNA and ATP), phosphate group, and a nitrogenous base 5 nitrogenous bases: adenine (A), thymine (T – only in DNA), guanine (G), cytosine (C), and uracil (U – only in RNA) 5.7 Nucleotides and Nucleic Acids Nucleic Acids: blueprints for proteins (and life) Two types: deoxyribonucleic acid (DNA) & ribonucleic acid (RNA) DNA – the genetic information inherited from parents that controls the life of the cell and organism Happy Halloween!!!!!!! Yippee! It is time to study!