Transcript Proteins
2–3 Carbon Compounds Copyright Pearson Prentice Hall The Chemistry of Carbon: Organic Chemistry. Why is it important? ◦ Have 4 valence electrons that form covalent bonds ◦ Carbon can form chains that are unlimited in length by bonding to itself ◦ No other element matches C versatility Copyright Pearson Prentice Hall Monomers are transformed into polymers through the process of polymerization. Monomer: small units Polymer: long chains of units Copyright Pearson Prentice Hall Four groups of organic compounds found in living things are: carbohydrates lipids nucleic acids proteins Copyright Pearson Prentice Hall Carbohydrates Carbohydrates are compounds made up of C, H, and O atoms, in a ratio of 1 : 2 : 1. Function: - Source of energy - structure Copyright Pearson Prentice Hall Different sizes of carbohydrates: ◦Monosaccharides: Sugars Fructose Glucose Galactose ◦Disaccharides ◦Polysaccharides: Starches Animal Starch: Glycogen Stored in liver and muscles Plant Starch: Cellulose Provides strength Copyright Pearson Prentice Hall Starches and sugars are examples of carbohydrates that are used by living things as a source of energy. Examples: Cellulose Starch Glycogen Starch Glucose Copyright Pearson Prentice Hall Lipids Lipids are generally not soluble in water. The common categories of lipids are: fats oils waxes Steroids: Chemical messengers Function: Store energy Waterproofing Important parts of Biological Membranes Copyright Pearson Prentice Hall Nucleic Acids Nucleic acids are polymers assembled from individual monomers known as nucleotides. Copyright Pearson Prentice Hall Three types of fatty acids: ◦ Saturated: each C atom is joined to another C (contain max amount of C) ◦ Unsaturated: at least 1 double bond (liquid at room temp; olive oil) ◦ Polyunsaturated: more than 1 double bond (cooking oil) Copyright Pearson Prentice Hall Nucleotides consist of three parts: a 5-carbon sugar a phosphate group a nitrogenous base Copyright Pearson Prentice Hall Nucleic acids store and transmit hereditary, or genetic, information. ribonucleic acid (RNA) deoxyribonucleic acid (DNA) Copyright Pearson Prentice Hall Proteins Proteins are macromolecules that contain nitrogen, carbon, hydrogen, and oxygen. polymers of molecules called amino acids. Copyright Pearson Prentice Hall Amino acids Copyright Pearson Prentice Hall The portion of each amino acid that is different is a side chain called an R-group. Copyright Pearson Prentice Hall The instructions for arranging amino acids into many different proteins are stored in DNA. Protein Molecule Amino Acids Copyright Pearson Prentice Hall Some functions of proteins: ◦Control rate of reactions – Enzymes ◦Used to form bones and muscles ◦Transport substances into or out of cells ◦Help to fight disease - antibodies Copyright Pearson Prentice Hall 4 Levels of Protein Organization ◦ ◦ ◦ ◦ Sequence of amino acids in a protein chain Amino acids can be twisted or folded Chain is folded If a protein has more than 1 chain, they have a specific arrangement in relation to one another. ◦ Van der Waals forces and Hydrogen bonds help keep the protein’s shape. Copyright Pearson Prentice Hall 2–3 Large carbohydrate molecules such as starch are known as lipids. monosaccharides. proteins. polysaccharides. Copyright Pearson Prentice Hall 2–3 Many lipids are formed from glycerol and fatty acids. monosaccharides. amino acids. nucleic acids. Copyright Pearson Prentice Hall 2–3 Proteins are among the most diverse macromolecules because they contain both amino groups and carboxyl groups. they can twist and fold into many different and complex structures. they contain nitrogen as well as carbon, hydrogen, and oxygen. their R groups can be either acidic or basic. Copyright Pearson Prentice Hall 2–3 Which of the following statements about cellulose is true? Animals make it and use it to store energy. Plants make it and use it to store energy. Animals make it and use it as part of the skeleton. Plants make it and use it to give structural support to cells. Copyright Pearson Prentice Hall 2–3 A major difference between polysaccharides and proteins is that plants make polysaccharides, while animals make proteins. proteins are made of monomers, while polysaccharides are not. polysaccharides are made of monosaccharides, while proteins are made of amino acids. proteins carry genetic information, while polysaccharides do not. Copyright Pearson Prentice Hall END OF SECTION