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Biochemistry
This is a
typical
protein…..
1000’s of
amino acids
covalently
bonded
together into
a knot like
structure we
call a globular
shape.
Organic Molecules
Organic molecules are molecules composed of carbon and hydrogen, and often
containing other elements such as phosphorus, oxygen and nitrogen, but always
carbon and hydrogen.
Bio- chemicals are those chemicals important to living organisms and consist of
organic an inorganic molecules.
For example , water is a bio-chemical , but not an organic molecule. The primary
focus in this section are those bio-chemicals that are organic.
The major classes of organic bio chemicals:
Carbohydrates
Amino Acids and Proteins
Lipids
ATP
Nucleic Acids
This short presentation does not address ATP , Nucleic Acids, or most of the Lipid
information. You will need to refer to your notes, my notes , your study guide and
the reference material that I have given you for that information.
Carbohydrates
There are two types of carbohydrates:
 The simple sugars
 Glucose, sucrose, fructose (and many others)
 The complex carbohydrates.
 Carbohydrates that are made of long chains of
sugars
 Starches, cellulose, glycogen ( cellulose is
commonly referred to as fiber and starch is known
as amylose. Both polymers are made by plants)
Simple Sugars
 All carbohydrates are
made up of units of sugar
(also called saccharide
units). Carbohydrates
generally contain Carbon,
Hydrogen and Oxygen in a
ratio of 1:2:1
 Carbohydrates that
contain only one sugar unit
are called
monosaccharides. Glucose
and Fructose are examples
( note the “ose” ending)
Glucose
Fructose
Simple Sugars
 Disaccharides have two sugar units bonded together.
( It is still only one molecule… note the covalent bond
between the two sugars with oxygen)
 For example, common table sugar is sucrose (below),
a disaccharide that consists of a glucose unit bonded
to a fructose unit.
Complex Carbohydrates
Glycogen, another polymer of glucose, is a
polysaccharide used by animals to store energy.
Both starch and glycogen are polymers of
glucose.
Starch is a long, straight chain of glucose units,
whereas glycogen is a branched chain of glucose
units.
Complex Carbohydrates
Starch (below) is a polymer of the monosaccharide
glucose (n is the number of repeating glucose
units and ranges in the 1,000's).
Starches and cellulose are complex carbohydrates used by
plants for energy storage and structural integrity. The
brackets indicate the “monomer” that gets repeated in the
polymer
Complex Carbohydrates
 Complex carbohydrates are polymers of
the simple sugars.
 In other words, the complex
carbohydrates are long chains of simple
sugar units bonded together.
 For this reason the complex
carbohydrates are often referred to as
polysaccharides.
Proteins
 Proteins are large molecules that may
consist of hundreds, or even thousands of
amino acids.
 Proteins are important in cell structure,
and as enzymes, (which we all know speed
up reactions and lower activation energies
in the body) Many antibodies, which fight
infection, are protein molecules that are
coded for by DNA
Proteins
o Proteins are polymers of
amino acids.
o Amino acids all have the
general structure:
o The R in the diagram
represents a functional
group that varies depending
on the specific amino acid
in question. There are 20
amino acids.
Twenty amino
acids in human
metabolism
Note the
amine and
carboxyl
functional
groups
Proteins
When many amino acids bond together to create long
chains, the structure is called a polypeptide because
it contains many peptide bonds. Polypeptides form
proteins.
Insulin is a protein
Fats
Fats are a sub-group of compounds
known as lipids that are found in the
body and have the general property of
being hydrophobic (meaning they are
insoluble in water).
Other lipids include waxes, and steroids, such
as cholesterol.
Fats
Fats are also known as triglycerides, molecules
made from the combination of one molecule of
glycerol with three fatty acids.
“R” is a
long chain
of carbon
and
hydrogen
Glycerol
Fatty
acids
Triglyceride
Fatty Acids: Please refer to notes,
reference material and your study
for all the details about fatty acids
that you need to know.