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Macromolecules Building Complex Molecules That Comprise Living Things Comparison of Terms Molecule Two or more atoms joined by chemical bonds Macromolecule Large polymer made of repeating monomer units Four types of organic macromolecules are important in living systems. Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit Carbohydrates Sugars Lipids Proteins Fatty acids Nucleic Acids Nucleotides Amino acids Organic Macromolecules Contain Carbon Question: How many electrons does carbon need to fill its outer energy level? Answer: Four Each carbon atom can make four covalent bonds with other types of atoms or additional carbons. Synthesis and Breakdown of Macromolecules Dehydration Synthesis Hydrolysis Removal of water to add monomer units Addition of OH and H groups of water to break a bond between monomers Dehydration Synthesis / Hydrolysis Dehydration Synthesis Hydrolysis Carbohydrates: Structure • Simple – Monosaccharides= one sugar unit Glucose = blood sugar All cells use glucose for energy Carbohydrates: Structure • Simple – Disaccharides = two sugar units CH2OH HOCH2 O H O H H + H H HO OH H CH2OH HO OH HO HO H H HO Glucose + Fructose CH2OH H HOCH2 O O H H H HO H OH H O HO CH2OH H H HO HOH HO Sucrose & Water Carbohydrates: Structure • Simple – Disaccharides = two sugar units • Sucrose = glucose + fructose table sugar • Lactose = glucose + galactose milk sugar • Maltose = glucose + glucose seed sugar Carbohydrates: Structure • Complex – Polysaccharides= many sugar units • Starch -- storage in plants • Glycogen -- storage in animals • Cellulose -- plant cell walls, indigestible • Chitin -- exoskeletons of insects, fungal cell walls Chitin Carbohydrates: Functions • Energy source • Structural component • Cell-cell communication Carbohydrates: Dietary Recommendations • 58% of calories from carbohydrates • No more than 10% of calories from simple, refined sugars • Emphasize – Complex Carbohydrates • Starch • Fiber (cellulose) – Naturally-occurring simple carbohydrates • Fructose from fruit • Lactose from milk Macronutrients As Energy Sources Applying Your Knowledge 1. Monosaccharide 2. Polysaccharide 3. Disacharide A. Which molecule consists of two sugar units? B. Which choice best describes glycogen? C. Which type of molecule provides the basic energy for your cells? D. Which type of molecule is found in milk? Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit Lipids (fats, oils, waxes) Fatty acids Lipids: Structure • Triglyceride—predominant form in diet – One molecule of glycerol – Three fatty acids Lipids: Structure • Types of Fatty Acids – Saturated – 2H per internal carbon – Unsaturated -- <2H per internal carbon one or more double bonds • Monounsaturated – one double bond • Polyunsaturated – more than one double bond Triglyceride Formation H Glycerol Remove These Waters Add 3 Fatty Acids HC OH OH C O HCH HCH HCH H H Triglyceride H C CH OH OH OH OH C O C O HCH HCH HCH HCH HCH HCH H H H H H HC O C O HCH C O HCH HCH HCH HCH H HCH H HOH C O C O HCH C O HCH HCH HCH HCH H HCH H HOH CH O C O HCH C O HCH HCH HCH HCH H HCH H HOH 3 Waters Which Is a Source of Unsaturated Fatty Acids? Linseed Oil Beef Fat Lipids: Structure •Phospholipid—component of cell membranes Polar Head Glycerol Hydrophilic Fatty Acid Tails Hydrophobic Lipids: Structure • Steroids – Linked carbon rings – Natural body components • Hormones • Cholesterol Steroids Cholesterol Estradiol Testosterone Lipids: Functions • Concentrated energy source • Structural components of cell membranes – Phospholipids – Cholesterol • Communication – Steroid Hormones • Protection from water – Waxes Cholesterol Phospholipids Lipids: Dietary Recommendations • • • • < 30% of calories from lipids < 10% of calories from saturated fats Limit cholesterol to 300 mg/day Avoid “trans” fatty acids in partially hydrogenated products • Emphasize – Unsaturated fatty acids from vegetables, fish, legumes, and nuts – Oils: mono- or polyunsaturated Macronutrients As Energy Sources Applying Your Knowledge 1. 2. 3. 4. Polyunsaturated fatty acid Cholesterol Monounsaturated fatty acid Saturated fatty acid A. Which molecule is made of a series of carbon rings? B. Which molecule has more than one double bond? C. Which molecule has 2H for each internal carbon? D. Which molecule has one double bond? Macromolecules: Polymers Made of Repeating Monomers Macromolecule Monomer Unit Protein Amino acids Proteins: Structure • Primary structure = chain of amino acids – Amino acids have common features Carboxylic Acid Group Amino Group R “Alpha” Carbon The “R” Group Differs for Each Amino Acid Amino Acids: Phenylalanine Structure Amino Group Carboxylic Acid Group “Alpha” Carbon Phenylalanine “R” Group Amino Acids: Leucine Structure Amino Group Carboxylic Acid Group Leucine “R” Group Proteins: Structure Forming the Protein Chain Phenylalanine Leucine Dehydration Synthesis between COOH & NH2 Proteins: Structure Forming the Protein Chain The Peptide Bond Water Phenylalanine-Leucine Dipeptide Four Levels of Protein Structure Primary (Sequence) Tertiary (Folding by R-group interactions) Quaternary (Two or more chains associating) Secondary (Coiling by Hydrogen Bonding) Four Levels of Protein Structure Primary Structure = sequence of amino acids in chain Four Levels of Protein Structure • Secondary Structure Folded structure due to hydrogen bonds between the amino and acid groups of amino acids N C H O O C N C H O H O H N C N or Found in most proteins Found in silk Four Levels of Protein Structure • Tertiary Structure: Three dimensional folded structure due to attractions and repulsions between R groups Can involve covalent bonding hydrogen bonding ionic interactions hydrophilic and hydrophobic interactions Hair Curling S | S | | | S | S | S | | S Straight Hair | S | S S | S | | | | Naturally Curly Hair Four Levels of Protein Structure • Quaternary Structure: Association of two or more protein chains eg. Hemoglobin is composed of 4 protein chains 2 are called alpha hemoglobin 2 are called beta hemoglobin Proteins: Functions • • • • Structural Component of Cells Control of Metabolic Reactions: enzymes Growth and Repair Communication – Protein Hormones – Cell Receptors • Energy source Protein Protein Proteins: Dietary Recommendations • 12% of calories from proteins • 8 essential amino acids obtained from –Lean sources of animal protein –Complementary plant proteins • Beans + Grains • Beans + Seeds Applying Your Knowledge 1. 2. 3. 4. Primary Secondary Tertiary Quaternary A. Which structure results from hydrogen bonding? B. Which structure involves an association of two or more protein chains? C. Which structure describes the linear sequence of amino acids? D. Which structure depends upon interactions between the R groups of the amino acids?