Transcript Bio393 - Chapter 3.3 - notes

Opener Questions
• 1. What are some foods that you ate yesterday
or today?
• 2. What are some things in those foods that your
body may need?
• 3. How do you think your body used each of the
foods that you ate?
• 4. A common saying is “You are what you eat.”
What do you think this statement means?
Theme = “You Are What You Eat”
Carbon
Compounds
Chapter 2.3
Carbon
• Number 6 on the periodic table
 Why is it so unique?
 It can form 4 covalent bonds because it has 4
electrons in its outer shell
• Can form very long, complex molecules
 One carbon atom can bond to other carbon
atoms to form long chains or rings
Organic Molecules
• Organic Molecules:
Contain carbon bonded to hydrogen
-ex. CH4 (methane gas)
• Inorganic Molecules:
Do not contain carbon bonded to hydrogen
-ex. CO2 (carbon dioxide gas)
Examples of Organic Compounds
Section 2-3
A long chain
Chains
Methane
Acetylene
A ring
Butadiene
Benzene
Isooctane
Macromolecules
 Means “giant molecules”
 Monomers (small units) join together to form
polymers (large compounds) through the
process of polymerization
 monomers can be the same or different
• 4 Classes:
–
–
–
–
Carbohydrates
Proteins
Lipids
Nucleic Acids
Carbohydrates
• Functions:
 Energy sources
Structures in plants
• Components
 Made of elements: C, H, O
*Ratio of 2 H to 1 O*
Carbohydrates
Monomer
• Monosaccharide
(“mono” = 1, “saccharide” = sugar)
– Simple sugar
 C6H12O6
•  Ex: Galactose (in milk), Fructose (in fruit), Glucose
Polymer
• Polysaccharides: Starch, cellulose,
glycogen
(“poly” = many, “saccharide” = sugar)
Carbohydrates
• Source
– Pasta
– Bread
– Fruit
– Vegetables
Other info.
– Carbohydrates stands for carbon and water
Starch = A Polysaccharide
Section 2-3
Starch
Is made up of glucose, a monosaccharide
Proteins
• Functions:
 1. Building material
 2. Carrying out chemical reactions
 3. Fighting disease
 4. Transporting materials
Proteins
• Components: C, H, O, N, and S
• Examples
– Hemoglobin
– Antibodies
– Antigens
• Source
– Meat fish
– eggs
– nuts
– soybean
Proteins
• Monomer =  Amino acid
There are 20 amino acids total
– Picture on page 47
1. R group = varies from 1
amino acid to another
2. Carboxyl group = COOH
3. Amino group = NH2
Examples of Amino Acids
Section 2-3
Amino group
Carboxyl group
General structure
Alanine
Serine
Proteins
• When two or more amino acids join
together, they form a polypeptide - polymer
– Held together by a  peptide bond
 A water molecule is released when a peptide
bond is formed
Section 2-3
Amino
acids
A Protein
Lipids
• Functions:
– Stored and used as energy
– Structural component of cell membranes
– Protect nerve cells in animals
– Speed up nerve impulses
– Protect from the cold
Lipids
• Elements: C, H, O
– High hydrogen to oxygen ratio
 Ratio of H:O not equal to 2:1
• Monomer:
 Glycerol and 3 fatty acid tails
Lipids
Examples:
• Oils  lipids produced by plants
 Are unsaturated = usually liquid at room temp.
• Fats  lipids produced by animals
 Are saturated = usually solid at room temp.
• Waxes  produced by both plants and animals
• Cholesterol and steroids  insoluble in water
Lipids
• Source:
– Butter
– Liver
– Any kind of oil ex. Vegetable oil
Other Info on Lipids
• Saturated fats –
– Contain all single covalent bonds
– Contains maximum # of hydrogens
Are considered bad for you heart
• Unsaturated fats –
– Contains double and triple bonds
– Typically liquid at room temp.
Are considered better for you heart
Saturated vs. unsaturated fats
Saturated- no double bonds
between carbons, all
possible hydrogens
Unsaturated- at least
one double bond,
less hydrogen, can bend
Nucleic Acids
• Function:
Carry genetic information
• Elements: C, H, O, P, and N
Some other elements can be used
Nucleic Acids
• Examples:
 RNA and DNA
• Source:
– Compounds with proteins are
used to make nucleic acids
Nucleic Acids
• Monomer = nucleotide
Made of a sugar, a phosphate group, and a
nitrogenous base
• Polymer
– Nucleic Acid
A Well-Balanced Diet
• 1. Carbohydrates = 50-60%
– pasta, bread, fruits, vegetables
• 2. Fat = 20-30%
– butter, mayonnaise, cooking oil
• 3. Protein = 10%
– meat, fish, eggs, nuts, soybeans,
• 4. Other = 10%
– burgers, tacos, cookies
Concept Map of Organic Compounds
Section 2-3
*Fill in the Blanks*
Carbon
Compounds
include
that consist of
that consist of
that consist of
that consist of
which contain
which contain
which contain
which contain
Concept Map of Organic Compounds
Section 2-3
*Answer Key*
Carbon
Compounds
include
Carbohydrates
Lipids
Nucleic acids
Proteins
that consist of
that consist of
that consist of
that consist of
Sugars and
starches
Fats and oils
Nucleotides
Amino Acids
which contain
which contain
Carbon,
hydrogen,
oxygen
Carbon,
hydrogen,
oxygen
which contain
which contain
Carbon,hydrogen,
oxygen, nitrogen,
phosphorus
Carbon,
hydrogen,oxygen,
nitrogen,
Identify the Macromolecule