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Organic Molecules: The Molecules of Life Organic molecules contain Carbon and Hydrogen Carbon has 4 spaces for electron in its outer shell- so it can share electrons with at most four other atoms Ex) CH4, methane Carbon atoms binds to other carbons atoms and form chains Draw chain and Hs Other elements that are found in the body include: S sulphur N nitrogen O oxygen P Phosphorous K Potassium Na Sodium Ca Calcium Main idea of biological molecules Small molecules combine and form larger molecules And the opposite, large molecules are broken down into smaller molecules Small molecules Also called monomers Monosaccharides Ie) glucose Amino Acids nucleotides Big molecules, called polymers, Carbohydrates Ie) starch Protein Nucleic acids Reactions Making molecules called synthesis, sometimes called dehydration reaction The equivalent of a water molecule is removed from the chemicals, so they are “dehydrated” Monomer- OH + H- Monomer polymer + H20 Taking molecules apart is called degradation of hydrolysis (water, splitting)Water is added to the polymer and is divided between the monomers Polymer + water monomer-OH + monomer -H Carbohydrates Carbon /hydrogen Function Short term storage and immediate source of energy in all animals Also play structural role in plants, bacteria and insects Carbohydrate structures also work with other types of biological molecules, like cell recognition glycoproteins of cell membranes Formula for Carbohydrate CH2O Generally, there are 2 hs for every C Types Simple: Monosaccharides and disaccharides Complex, Polysaccharides: Starch, glycogen and cellulose Simple mono and di sacs Monossacharides/One monomers Examples Sugars with 5 carbons (called pentoses) Ribose, deoxyribose Sugars with 6 carbons (called hexoses) Glucose – the sugar in our blood- break down of dietary carbohydrates Fructose- from fruits Galactose- part of milk Disacchardides/Two monomers attached together Glucose + glucose maltose- imp in brewing Glucose and fructose sucrose (common sugar) Glucose + galactose lactose Complex Polysacchardides Includes starch, glycogen and cellulose They are long chains of glucose. Starch Storage form of carbs in plants. A potato is a special root that the plant will draw energy from when needed. Doesn’t have many side branches. Is broken down during digestion into glucose which we burn to make ATP. Glycogen- storage of carbs in animals. Excess sugar is stored in the liver. This molecule has many side branches. Glycogen is broken down into glucose when blood sugar is low. Cellulose Structural material for the cell walls of plants and bacteria It is a chain of several thousand to over 10 000 glucose molecules Chains form bundles of fibres, like yarn is made from many thread, or cables from many wires. Chemical Composition of cellulose makes it impossible for humans to digest. (something to do with where the O2 is???) known as fibre and important for the health of our digestive tract Lipids 3 main groups 1- fats and oils saturated and unsaturated fats 2- phospholipds 3- steroids lipids in general contain lots of energy fats in animal bodies function as a long term energy storage fatty tissue also covers our organs and protects them from injury lipids do not dissolve in water It is possible for us to digest fats because we emulsify them. Bile from our gall bladder is secreted into our digestive tract and causes fat droplets to be broken down into small drops of fat which makes it possible for digestive enzymes to efficiently react with. Emulsification increases the surface area of the fat. Fats and Oils Fats and oils have no charge-they are neutral. We call them the neutral fats. Fats- found in animals We can think of body fat and the derived products of lard and butter Oils are derived from plants. Ie) olive oil, canola oil…. Made of a glycerol backbone that has 3 fatty acid chains attached to it. Think of a big letter E. Fatty acids are chains of Carbon (16-18 or so) have an acid group at one end, COOH. There are two types of fatty acids and they give fats and oils their properties. Saturated fatty acids Saturated means completely full, full of H There are no double bonds between carbons, so the other spaces are taken by H. Sat fatty acids give fats there solid properties at room temp Unsat fats There are double bonds, which means there is less space for H. The chain is not full of H The unsat fatty acids give oils their liquid qualities at room temp. Hydrogenated fats or trans fats are vegetable oils that have H added so that they are solid at room temp. These converted fats may be the most harmful of all. Summary Fats and oil Made of glycerol and 3 fatty acids, Fatty acids- un sat or sat. Phospholipids A phospholipid is like a fat. It has a glycerol backbone and 2 fatty acid chains. Instead of a third fatty acid, it has a Phosphate group with a P and Nitrogen) .The P group= head. The fatty acids=tails Head is polar- It has a charge Tails are non-polar- no charge Head- like water. Bcs it’s polar. Hydrophilic Tails- don’t like water because they are neutral. Hydrophobic. Phospholipids form the bilayer of the call member. Each layer is a row of P-lipids. The head are on the outer edges because they like the water that is inside and surrounding the cell. The tails are in the inside and are isolated from the water. Steroids Include cholesterol, estrogen, testosterone, Basic structure- 4 carbon rings. And a functional group. Or an attached chemical group that determines function. Proteins Functions: Act as enzymes- speed up chemical reaction, ie digestive enzymes Structural proteins- actin and myosin form muscle, collagen forms parts of cartilage and tendons M-B, Elastin-gives stretching abilities to ligament (b-b), bladders, skin, blood vessels.. keratin forms hair and finger nails Plasma proteins allow movement of material through cell. Blood proteins- hemoglobin carries O, albumin transports fats through blood Antibodies- destroy foreign matter in body. Proteins are made of amino acids Strucure Central C, bound to a H, with three groups attached Left Amino group NH2 right acid grp COOH “R” group varies from AA to AA, give it unique props There are twenty different AAs As the letters of the alphabet can be combined to form an almost endless variety of words, amino acids can be linked together in varying sequences to form a vast variety of proteins. Peptides 2 aas join to form a dipeptide. The bond btwn aa is a peptide bond and it is a hydrogen bond, between the C=O of one AA and the N-H of another A polypeptide is a chain of Aas. Levels of Protein organization First level, or Primary Structure Linear order of Aas Joined by peptide bonds Second level, seconday structure The chain may twist and form a spiral, or a helix, It may fold and form a pleated sheet Bonds across AAs are H bonds Third Level, or teriary structure Gives protein a globular shape Tertiary structures have many bends and helixes Bonds across AAs are covalent bonds (sharing of electrons) and sometimes disulphide bonds, between 2 sulphurs in the R group 4th level/Quarternary Structue This is when 2 or more polypeptides join to together to form a functioning protein. Ex) hemoglobin-four globin polypeptides. Importance of protein shape Proteins wont work if they aren’t the right strucure Factors that can change protein shape include heat and pH. In our bodies, there are ranges of tolerances for proteins. Nucleic Acids Include DNA, RNA and ATP DNA- deoxyribonucleic acid Stores genetic info in cells Replicates and transmits this info when needed-cell replication, protein synthesis RNA has various forms. Primarily involved in protein synthesis. DNA 2 strands the 2 strands twist together in a double helix strands are chains of nucleotides one nucleotuide has A phophate, a sugar (deoxyribose) and a nitrogenous base. The four bases are Guanine cytosine– bond together- G-C Adenine Thymine – bond together- A-T RNA Single stranded Straight, no helix Nucleotides have ribose as a sugar Bases- has guanine, cytosine, adenine and uracil (instead of Thymine) Bonds: A-U, and G-C ATP: Adenosine Triphosphate- Adenine, ribose and 3 phosphates. Made in mitocoindria. Energy is held between the second and last P. When the bond is broken, the energy is released.