Download 104371_Macromolecule_Basics

Macromolecules
Lipid Lovers
Lipids - Fats, oils, waxes, and steroids
 Very high in energy because of the C-H
bonds (9 calories per gram)
 Fats and oils differ because of the
presence or lack of double bonds

Saturated vs. Unsaturated

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
Saturated - All single bonds in
the carbon backbone - stack
closely together – thus they
build up in our vascular system
(harmful)
Unsaturated - Double bond
creates a “kink” in the chain can’t stack closely (don’t get
stuck, but don’t remove other
fats either)
Polyunsaturated - Multiple
double bonds - can unsaturate
a saturated fat by accepting
Hydrogens (healthy since they
remove built-up saturated fats)
Partially hydrogenated oils

Margarine is an oil
that has been
“hydrogenated”
 Extra Hydrogen
atoms are added to
make the oil thicker
 Improves texture,
but makes oils much
more harmful to our
health because it
straigtens out the
molecules
Trans Fats

Trans fats are technically
unsaturated, but act like
a saturated fat (stack
closely together) – (cisfats are bent because the
hydrogens on the same side
of the fat repel each other
due to their shared negative
charges – most unsaturated
fats are cis-fats)

Extremely harmful to
heart health
Carbohydrates

CnH2nOn - forumula
 Single ring sugars glucose and
fructose
 Double ring Sucrose
Complex Carbs

Found in some
vegetables and
grains
 Harder for body to
break down, longer
lasting energy, less
energy stored as fat
for later use
Fiber

Most dietary fiber
consists of
carbohydrates that
cannot be broken
down by humans
 Used to clean our
digestive system
 Reduces colorectal
cancer risk
Proteins

Very complex
molecules
 Have many uses,
including:


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Energy
Information
Enzymes
Structure
Cellular Defense
Etc….
Protein Synthesis

Proteins are made
of a chain of amino
acids (the monomer
or “building block”)
 Aminio acid chain is
then folded, twisted,
and otherwise
contorted into a very
specific 3-D shape
“Essential” Amino Acids

Of 20 Amino Acids,
8 must be eaten
(cannot be made by
body)
 These are most
commonly found in
meats and fish
 Vegetarians/Vegans
must choose foods
carefully
Protein Denaturation

Heat, pH change, or other environmental
change can unwind, unzip, or unfold protein
 Once shape is lost, function is lost

(Frying an egg is a great visual example of
denaturation – the heat causes the proteins to
unravel, which is why the liquid becomes a solid)