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Transcript
The Chemistry of Biology Macromolecules CHONPS Carbon -C Hydrogen - H Oxygen - O Nitrogen - N Phosphorus - P Sulfur - S Living things require millions of chemical reactions for survival. This is metabolism. Organic molecules: In living things. Always contain CARBON. Large molecules, many atoms Always have covalent bonds. Organic vs. Inorganic Organic compounds contain Carbon Everything else = inorganic compounds Macromolecules What is a macromolecule? Macro= Large Molecule= a group of atoms held together by bonds. Building large molecules Chain together smaller molecules building block molecules = monomers Big molecules built from little molecules polymers Building important polymers Carbohydrates = built from sugars sugar – sugar – sugar – sugar – sugar – sugar Proteins = built from amino acids amino amino amino amino amino amino acid – acid – acid – acid – acid – acid Nucleic acids (DNA) = built from nucleotides nucleotide – nucleotide – nucleotide – nucleotide Fats = built from glycerol and fatty acids One – fatty acid Glycerol – fatty acid Molecule – fatty acid Building large organic molecules Small molecules = building blocks Bond together = polymers, remove one water for each bond=dehydration synthesis. Breaking apart large molecules Break Back bonds by adding water=hydrolysis to single monomers Carbohydrates Composed of C,H,O Usually a 1:2:1 Ratio Main source of energy Some plants and animals use carbs for structural purposes Types of Carbohydrates Single Sugars Monosaccharides Glucose Galactose (component of milk) Fructose (fruits) Double Sugars Disaccharides Glucose + fructose= sucrose Glucose + galactose=lactose Types of Carbohydrates Sugars formed from many monosaccharides = polysaccharides Types of Carbohydrates Polysaccharides Starches =common storage form of glucose (many glucose molecules) Types of Carbohydrates Glycogen= storage of excess sugars in animals. Stored in liver When levels of glucose is low in your blood, glycogen is released from your liver to be used in your muscles for muscular contraction and movement. Types of Carbohydrates Cellulose Found in plants. Gives plants their strength and rigidity. Major component of wood and paper. Lipids Molecules that are insoluble in water. Composed of C,H,O. Fats, oils, waxes. Lipids = Major Functions Used to store energy Supplies more energy than carbohydrates: 1 g. fat = 9cal 1 g. carb = 4 cal Structural support in cell membranes. Saturated Fats Fats with single bonds on the carbons of a fatty acid chain. Solid at room temp. Examples Butter fats Meat fats Unsaturated Fats One carboncarbon double bond in the fatty acid chain. Liquid at room temperature Examples oils Lipids-Steroids Carbon skeleton with four fused rings. Hormones like estrogen and testosterone Cholesterol Nucleic Acids Contain C, H,O,N,P (phosphorus) Nucleic Acids are formed from linking nucleotides Nucleotides consist of 5-Carbon Sugar Nitrogen base Phosphate group Nucleic Acids Function Nucleic Acids store and transmit heredity or genetic info. There are two types: DNA = Deoxyribonucleic Acid RNA = Ribonucleic Acid Proteins Contain Nitrogen (N) as well as C,H,O. Proteins are made up from AMINO ACIDS. The polypeptide chain made by linking amino acids. Each protein has a very specific order and number of amino acids. There are 20 different amino acids. The 20 amino acids are on the next slide-do not copy them down. Functions of Proteins Form bones and muscles and other structures in body like hair Provide nutrient storage Transporters for substances in and out of cells. Defend the body. Functions of Proteins Continued Assist in chemical reactions within cellscalled enzymes. Act as catalysts, lowering activation energy needed for reactions-speed up reaction. Proteins-shape Proteins have a very specific structure and shape-conformation. Primary structure-chain of amino acids. Secondarycoiled/folded chain held by bonds. Tertiary-the 3D globular shape held by bonds. Quaternary-subunits held together. Proteins-denature Changes in environment can cause a protein chain to unravel, losing its shape-denature. Causes-change in salt concentration, pH, temperature. Egg white room temp→→egg white heated.