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Introduction

Organic Compounds
 Essential
for life to exist
 Definition:
Material that contains Carbon and
Hydrogen and usually other elements such as
Nitrogen, Sulfur and Oxygen.
 Carbohydrates,
Lipids, Proteins, Nucleic Acids
Introduction to Carbohydrates

General Information

Carbohydrates - (CH2O) – Compounds of carbons,
hydrogen and oxygen


1:2:1 ratio
C-H-O made up of carbon, hydrogen, oxygen in
varying structures. They are classified as either
simple or complex.


Simple - Monosaccharides and Disaccharides
Complex - Polysaccharides
Types of Carbohydrates

Monosaccharides - Are known as simple
sugars. They have the form C6H12O6.

Glucose - Blood sugar. There is always a glucose in a
disaccharide.



The storage form of glucose is glycogen.
It fuels most of the body’s cells
Fructose - Used commonly as sweeteners.
Types of Carbohydrates

Disaccharides - Two monosaccharides put together.
Glucose is always one of the mono.
 Maltose

- 2 Glucose together.
Human digestive enzymes in mouth and small intestine break
down starch into maltose
 Sucrose
- Glucose and Fructose - Found in fruits,
vegetables, and grains (which makes them sweet). It is
what is refined to make table sugar.
Types of Carbohydrates


Complex Carbohydrates:
Polysaccharides - Multiple
monosaccharides, primarily
glucose.
Different polysaccharides
have different shapes

Some have straight chains -starch

Some have branched chains

Example: glycogen
Types of Carbohydrates

Human Liver and Muscles store carbs in the form of glycogen

Starches - Storage form of glucose found in plants (wheat, rice,
potatoes, peas, beans).

Cellulose – structural – plants

Chitin – structural - insects
DEHYDRATION
SYNTHESIS
HYDROLYSIS
Glycogen
Lipids
Introduction to Lipids




Lipids are the most efficient form of stored energy
in animals
Fat is an essential nutrient that provides energy
and helps transport fat-soluble nutrients
Excess lipid consumed is stored as fat
Plant oils such as peanut, corn and olive oils and
margarine manufactured from plant oils
Introduction to Lipids

Diverse groups of Lipids includes:

Triglycerides – most abundant lipid



Phospholipids – 2 % of dietary lipids are phospholipids


In the body, fat cells store triglycerides in adipose tissue
In foods we call triglycerides “fats and oils”
 Fats: solid at RT
 Oils: Liquid at RT
Versatile molecules play crucial roles as major components of cell
membranes and in blood and body fluids, where they keep fats
suspended
Sterols – famous example: Cholesterol


Body makes cholesterol
Important component of cell membranes and a precursor of sex
hormones, adrenal hormones and vitamin D
Fatty Acids are Building Blocks of Lipids


Fatty acids determine the characteristics of
fat
Basic structure of a fatty acid:

a chain of carbon atoms (hydrophobic)
 a carboxyl group (-COOH) at one end
 a methyl group (-CH3) at the other end
Triglyceride Structure (Dehydration Synthesis/ Hydrolysis)
Triglyceride Functions

Energy Source


Energy Reserve


Fat is a rich and efficient source of calories
Store excess dietary fat as body fat to help us get through
calorie deficits – adipose tissue
Insulation and Protection




Fat tissue accounts for about 15 to 30 percent of body weight
Part of that is visceral fat – adipose tissue around organs
Subcutaneous fat lies under the skin where it protects and
insulates the body
Fat’s structural role is no more dramatic than in the brain,
which is 60% fat
Phospholipids

Basic Info

Contains glycerol and fatty acids;

except one fatty acid is replaced by a
phosphate group.
Phospholipid Structure
http://www.bioteach.ubc.ca/Bio-industry/Inex/graphics/phospholipid.gif
Phospholipid Functions


they are ideal emulsifiers  can keep oil
and water mixed
This property makes phospholipids a
perfect structural element for cell
membranes  able to communicate with
the watery environments of the blood and
cell fluids, yet with a lipid portion that
allows other lipids to enter and exit cells
Phospholipid Bilayer
http://www.people.virginia.edu/~rjh9u/cellmemb.html
Sterol Structure
http://www.mansfield.ohio-state.edu/~sabedon/biol1030.htm
Sterols

Basic Info



Cholesterol serves as the basic structure
Cholesterol is the major steroid in animals and the
body is capable of synthesizing it
Structure


Sterols have a multiple ring structure
Unlike triglycerides and phospholipids, most
sterols do not contain fatty acids
Sterol Functions

Cholesterol Functions



Cholesterol is a necessary, important substance in body
Major structural component of all cell membranes  especially
abundant in nerve and brain tissue
Hormones


Sex steroids
cortisol (anti-inflammatory)
Proteins
Introduction to Proteins
 Basic
Information
The primary function of
proteins are the building
and the maintenance of
the organism
Proteins are responsible
for the greatest range of
functions
Amino Acids are Building Blocks of Proteins

Amino acids are the building blocks of
polypeptides or proteins.

Amino acids are identified by their side group

one carboxylic acid (-COOH), one amino group (-NH2) and
one side group unique to each amino acid (R)

Side group give each amino acid its identity ***
Amino Acids
http://www.rothamsted.bbsrc.ac.uk/notebook/courses/guide/images/aatheo.gif
Proteins are synthesized by dehydration
synthesis and broken apart by hydrolysis
 Polymerization
Polymerization
 Two
amino acids
together make a
dipeptide.
 Many
amino acids
together make a
polypeptide.
 Bonds
between
amino acids are
peptide bonds
Protein Structure

Amino Acid Sequence




Amino acids link in specific sequences to form
protein up to hundreds of amino acids long
Each amino acid is joined to the next by a peptide
bond (Covalent bonds)
A polypeptide contains more than 10 amino acids
Protein Shape

As a cell assembles amino acids into a protein,
the protein assumes a unique 3-D shape;
determines the protein’s function and the way it
interacts with other molecules
Protein Shape

Protein Denaturation: Destabilizing a
Protein’s Shape
 Changes in acidity or alkalinity, high
temperatures, alcohol, oxidation and
agitation can cause a protein to unfold
and lose its shape (denature); lose their
ability to function properly because its
shape determines its function
• Structural
• Transport and Storage
• Antibodies
• Cell Membrane Proteins
• Enzymes
Introduction to Nucleic Acids

Basic Information
 Macromolecules
that dictate the amino acid
sequence of proteins – which in turn controls the
basic life processes
 Nucleic acids are also the source of genetic
information in chromosomes
 Thus nucleic acids are the chemical link between
generations
Nucleic Acid Structure

Nucleic acids are made of
simple units called
nucleotides connected to
form long chains
 Each
nucleotide consists of 3
parts:



A 5 carbon sugar – either
deoxyribose or ribose
A nitrogen containing base
which is a single or double
ringlike structure of carbon,
hydrogen and nitrogen
Phosphate group
RNA vs. DNA



Ribose in nucleotides = called ribonucleic acids
(RNA)
Deoxyribose in nucleotides = called
deoxyribonucleic acids (DNA)
RNA is like DNA except the sugar is ribose
 Also

RNA has uracil instead of thymine
Structurally DNA and RNA are different
 DNA is a double helix
 RNA is single stranded
 3 types of RNA in cells which each perform a different role in the
synthesis of proteins
Nucleic Acids
Structure of DNA
http://www.bioteach.ubc.ca/MolecularBiology/AMonksFlourishingGarden/dna.gif
Functions of DNA


DNA forms genes – units of genetic information
that pass from parent to offspring
Structure of DNA explains how DNA functions as
the molecule of genetic information
 DNA
stores information in a code consisting of units that
are three nucleotides long – called triplet codons
 The structure of DNA accounts for its ability to be copied
and passed through inheritance from one generation to
the next
Summary of Organic Compounds
Organic Compound
Building Block(s)
Carbohydrate
Monosaccharide
Lipid
Fatty Acid, glycerol
Protein
Amino Acid
Nucleic Acid
Nucleotide