Ch 3 Carbon Compounds

1. Ch 3 Carbon Compounds Biology II Dr. D. Mitchell

2. Almost all the molecules a cell makes are composed of carbon atoms bonded to one another and to atoms of other elements. • Next to water, compounds containing carbon are the most common substances in living organisms. • Carbon based molecules are called organic compounds.

3. Carbon’s Unique bonding properties • Carbon has 4 valence electrons allowing them to form covalent bonds with many other elements.

4. Carbon-based molecules have three general types of structures.

5. Four main types of carbon-based molecules are found in living things. • Carbohydrates • Lipids • Proteins • Nucleic Acids

6. consist of carbon, hydrogen, and oxygen in a 1:2:1ratio • can be broken down to provide energy for cells. • The most abundant of all biological molecules • includes sugars and starches Carbohydrates

7. 3 Classes of Carbohydrates • Monosaccharide • Disaccharide • Polysaccharide “Saccharide” comes from a Greek word meaning sugar.

8. Monosaccharides • One monomer of sugar • Simplest carbohydrate • Examples: • Glucose: sometimes known as blood sugar; made during photosynthesis. • Fructose: known as fruit sugar; found in most plants

9. Disaccharides • Chain of two sugar monomers that are covalently bonded. • Examples: • -Sucrose: naturally found in many fruits and some vegetables; table sugar • -Maltose: a malt sugar found in grains. • -Lactose: a milk sugar.

10. Polysaccharides • Chains of many monosaccharides (simple monomers) • Complex carbohydrates • Examples: • -Starch: made and stored by plants and are a source of energy for plants and animals. • Glycogen: sugar-storage equivalent of starch in animals • -Cellulose: major building block in plant cell wall

11. Lipids • nonpolar molecules that are not soluble in water. • broken down as a source of energy • greasy or oily to the touch • made mostly from Carbon and Hydrogen

12. Types of Lipids 1. Fats and oils- Consist of a molecule of glycerol bonded to molecules of fatty acids. • Function: store large amounts of chemical energy in organisms • Animal fats are found in foods such as meat and butter • Plant fats are oils-cooking oils such as olive oil, peanut oil, corn oil, sesame oil, and canola oil.

13. Triglycerides • Neutral fats having three fatty acids tails bonded to glycerol. • Are the most abundant lipids and its richest energy source Saturated Fatty Acid-contain more than one Carbon-Carbon bond; saturated with hydrogen atoms. • usually solid at room temperature. • Most animal fats (grease, lard, butter) are saturated fats. Unsaturated Fatty Acid-contain at least one carbon-carbon double bond • generally liquid at room temperature. • Most plant fats (cooking oils) are unsaturated fats.

14. saturated fatty acids • unsaturated fatty acids • Fats and oils have different types of fatty acids.

15. 2. Phosopholipids - lipids formed by combining a glycerol molecule with two fatty acids and a phosphate group. • are the major component of cell membranes. • Have a bilayeredstructures- a hydrophobic tail (nonpolar) and a hydrophilic head (polar).

16. Waxes- molecule having long-chain fatty acids packed together and linked to long-chain alcohols or to carbon rings • Have a firm consistency • Repel water • Natural waterproof coating of fruits and some insects

17. Proteins • composed of chains of amino acids • amino acids are molecules that contain Carbon, Hydrogen, Oxygen, Nitrogen and sometimes Sulfur. • Your body makes 12 different amino acids; the others come from the foods that you eat. • have many functions—serve as structural components, transport aids, enzymes, and cell signals.

18. Structure of Amino Acids • consists of a carbon center surrounded by an amino group (NH2), a carboxyl group (COOH), a hydrogen, and an R group. R stands for "rest" of the compound, which provides an amino acid's unique personal characteristics.

19. Amino acids form covalent bonds, called peptide bonds with each other. • Through peptide bonds, amino acids are linked into chains called polypeptides. A protein is one or more polypeptide. • Proteins differ in the number and order of amino acids.

20. Types of Proteins • Enzymes- promote chemical reactions. • Antibodies-help defend against infection. • Hemoglobin-the protein in your red blood cells that transports oxygen

21. Hemoglobin in red blood cells transports oxygen. The structure of hemoglobin depends on hydrogen bonds between specific amino acids. Just one amino acid change causes red blood cells to have the curved shape characteristic of sickle cell anemia. (colored SEM; magnification 3500 X)

22. Nucleic Acids • Nucleic acids are polymers of repeating monomers called nucleotides (sugar, a nitrogen base, and a phosphate group). • -Function: work together to make proteins. Types of Nucleic Acids • DNA - Deoxyribonucleic acid -Function: stores heredity information. -Structure: double stranded -Nucleotide sequence consists of deoxyribose(sugar); 4 nitrogen bases-Adenine, Thymine, Guanine, and Cytosine; and a phosphate group

23. RNA -Ribonucleic acid -Function: plays a role in making proteins. -Structure: single stranded -Nucleotide sequence consists of ribose(sugar); 4 nitrogen bases-Adenine, Uracil, Guanine, and Cytosine; and a phosphate group

24. Review To reinforce the concept of polymers(many) made from repeating monomers(one), complete the following chart:

25. Check your answers • To reinforce the concept of polymers(many) made from repeating monomers(one). Complete the following chart:

26. Draw a mark at the midpoint of a sheet of paper along the side edge. Then fold the top and bottom edges in to touch the midpoint.

27. Foldin half from side to side.

28. Open and cutalong the inside fold lines to form four tabs.

29. Labeleach tab.