Transcript 5 Macromolecule Review ppt

Macromolecules Review
Carbohydrates
• Monomer– Monosaccharide
• Polymer– Polysaccharide
• Functions– Energy Storage and Release
– Cell Structure
Carbohydrate Structure
• Monosaccharides
• Polysaccharides
• (Disaccharides)
Nucleic Acids
• Monomer– Nucleotide
• Polymer– DNA and RNA
• Functions– Carries the genetic code
DNA Structure
• Double Helix
Proteins
• Monomer–amino acids
• Polymer–Polypeptides
• Functions– Enzymes-speed up chemical reactions
–Structural – in muscles, etc
Enzyme Image
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Substrate
Enzyme
Enzyme-Substrate
Complex
Enzyme
Products
Proteins have 4 Levels of Structure
1. Primary Structure
a. A chain of amino acids
1. Bonds between amino acids
are called peptide bonds
2. This chain is called a
polypeptide chain
4 Levels of Structure (cont.)
2. Secondary Structure
1. Alpha helix: Coil or corkscrew formation
2. Beta Pleated Sheet: Pleats or folds
3. Random Coils
4 Levels of Structure (cont.)
3. Tertiary Structure
a. 3-D folding of secondary structures
b. R groups are interacting
4 Levels of Structure (cont.)
4. Quaternary Structure
a. TWO or more proteins bonded together
b. Example: Hemoglobin
Monomers
Polymers
a. Monomers are bonded together through the
process of…..
•
Dehydration Synthesis
b. Polymers break up through process of…
• Hydrolysis
A
D
B
C
Lets review our cut outs…
•
Label on your cutouts- Peptide Bond,
Amino Acid, Polypeptide, Water, Dehydration
Synthesis. What level of protein structure
did you make?
Label the following as referring to a
Protein (P), Nucleic Acid (N), Carb (C)
1.
2.
3.
4.
5.
6.
7.
Starch
Amino Acid
DNA
Energy
Storage
8. Enzyme
9. Glucose
10. Double Helix
11. Alpha Helix
12. Peptide bond
13. Monosaccharide
14. Has an “R”
Group
Answers
1. NA
2. C
3. NA
4.
5.
6.
7.
8.
9.
C
P
NA
C
P
C
10.NA
11.P
12.P
13.C
14.P
Enzyme Lab Writing
Two students carry out an investigation to determine the
action of the enzyme pepsin on protein digestion in the human
stomach. They know that gastric juice in the stomach contains
water, pepsin, and hydrochloric acid. They decided to use small,
equal-sized pieces of cooked egg white as the protein to be
digested.
They set up four test tubes and place equal, small amounts of
egg white in each test tube. Then they fill each test tube with a
different liquid to the height of 3 cm. To test tube one they add
water, to test tube two they add dilute hydrochloric acid (HCl), to
test tube three they add pepsin in water, in test tube four they add
pepsin and dilute HCl. They place the four test tubes in an
incubator set at 37 degrees Celsius. (Body temperature)
After one day, they observe the results. They return the test
tubes to the incubator and observe them again the next day. The
table below shows the results.
Data
TEST TUBE
ONE DAY
TWO DAYS
1. egg + water
No change
No change
2. egg + HCl
No change
No change
3. egg + pepsin
Liquid slightly
cloudy, egg white
solid
Liquid cloudy,
pieces of egg are
smaller
Liquid cloudy, egg
white still solid
4. egg + pepsin +
HCl
Very cloudy liquid,
almost no egg
remains