Transcript Compounds of life

Compounds
of life
Yesterday…
• Atoms, elements, and molecules
Today…
We will discuss the four major
types of molecules necessary
for life. They are very
large molecules called…
Macromolecules!!!
4 macromolecules
• These 4 compounds are found in all cells
and are necessary for life
4 macromolecules are found in our
food
– Carbohydrates
– Lipids (also
called fats)
– Proteins
– Nucleic acids
• Each of these has
different
functions in the
body
Macromolecules are Polymers
Large compounds are formed by joining small
individual compounds together
Monomers: the individual compounds
Polymers: many monomers joined together
(poly=many)
polymer
Polymers are like a
beaded necklace and
monomers are like
an individual bead!
monomer
The 4 compounds of life
are organic compounds
Organic means that the molecules contain
carbon!
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic Acids
1. Carbohydrates
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Sugars for making energy
Found in bread, plant matter, grains, sugars
Can be simple or complex
All C6H12O6, but in various arrangements
Hydrogen and Oxygen ratio= 2:1
Most sugars end in suffix “-ose”
Two common sugars…
• Simple carbs have one ring – monosaccharides
• Carbs with two rings joined together - disaccharides
• Multiple rings - polysaccharides
3 main types of polysaccharides
(complex carbs):
1. Plants store excess energy in the form of
starch.
2. Animals store energy as glycogen.
3. Cellulose is structural support for plants.
Fiber (what we call cellulose when it is
eaten) is indigestible to humans.
So, what is the monomer
of a carbohydrate?
a monosaccharide!
(like glucose!)
2. Lipids
• Waxy, oily, fatty
• From foods like butter and oils
• Cholesterol: Important lipid that makes cell
membranes flexible! But it’s possible to get
too much!! (Do you know someone with high
cholesterol? They probably have to watch
their lipid intake!)
• Many more hydrogens than oxygens
– Hydrogen to oxygen ratio is always greater than
2:1
• Saturated Fats: often solid at room temp.
– Only single bonds
– Animal fats, lard, butter
– Not as healthy
• Unsaturated Fats: often liquid at room temp.
– One or more double bonds
– Plant oils, nuts, avocados
– Healthier
Good Fats Versus Bad Fats
Fatty Acid Structure:
So, what is the
monomer of a lipid?
• One glycerol (an alcohol) attached to three
fatty acid chains
I can’t believe it’s not butter!
• Did you know?
When choosing between real
butter and the butter
substitute, real butter is
healthier???
This is because our bodies
recognize butter as an organic
compound and so they are
able to break it down.
On the other hand, fake butter is
only 1 carbon chain away
from being plastic!
What too much fat can do to
you…
• Too much fat can clog
your arteries leading to
fatal cases such as a
heart attack or a stroke
or Coronary Heart
Disease
• This is because clogged
arteries may lead to a
blood clot. Therefore,
it will block the flow of
blood to your heart.
3. Proteins
• Contain nitrogen as well as C, H, O
• Monomer - amino acid
• Amino acids are linked together by peptide
bonds (a type of covalent bond) to form
proteins
• R- the variable part of the amino acid
Peptide Bond
Protein
structure
Structure =
function
How the protein
folds/is
arranged
affects its
function
4. Nucleic Acids
• Large complex molecules composed of
phosphorous, N, C, O, and H.
• 2 basic kinds of nucleic acids: RNA &
DNA
Monomer:
Nucleotide
DNA and
RNA
contain
our
genetic
material!
Can you see the
repeating
nucleotides???
Jamie has swim practice later today, what
should he eat for lunch to prepare?
What do you think?
a. Whole grain pasta
b. A big salad
c. Steak
d. Bring on the
BOJANGLES!
Enzymes – super special proteins
Enzymes speed up chemical reactions.
They are also called catalysts.
Almost every reaction in your body is
controlled by an enzyme!
• Enzymes speed up reactions without altering
the reaction
• They lower the activation energy required for
a reaction to happen
•They are
“denatured”
(destroyed) by:
•Temperature
•pH changes
• Enzyme names
end in “-ase”
Enzyme specificity
• Enzymes are specific
• Each enzyme binds to one particular
substrate
• Where it binds (attaches) is called the
active site
• When the enzyme binds it changes the
chemical composition
of the substrate