Transcript Macromolecules - Nolte Science

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.