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Macromolecules

Macromolecules . Building Complex Molecules That Comprise Living Things. Macromolecules: Polymers Made of Repeating Monomers. Carbohydrates: Structure. Simple Monosaccharides= one sugar unit. Glucose = blood sugar All cells use glucose for energy. Glycosidic Linkage. CH 2 OH. H. HOCH 2.

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Macromolecules

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  1. Macromolecules Building Complex Molecules That Comprise Living Things

  2. Macromolecules: Polymers Made of Repeating Monomers

  3. Carbohydrates: Structure • Simple • Monosaccharides= one sugar unit Glucose = blood sugar All cells use glucose for energy.

  4. Glycosidic Linkage CH2OH H HOCH2 O O H H H HO H OH H O HO CH2OH O H HOCH2 CH2OH HO H HO H + O H H H HO H HO CH2OH OH H HO OH HO H HO H Glucose + Fructose HO H Carbohydrates: Structure • Simple • Disaccharides = two sugar units Sucrose & Water

  5. found in plant cellwalls energy storage in plants energy storage in animals Carbohydrates: Structure • Complex • Polysaccharides= many sugar units

  6. Sugar Phosphate Amino Sugars Galactosamine is found in cartilage Amino Sugar Chiton forms the exoskeleton of insects Chemically- Modified Carbohydrates

  7. Carbohydrates: Functions • Energy source • Source of carbon skeletons for synthesis of other biological molecules • Structural component of cells • Cell-cell communication

  8. Which molecule consists of two sugar units? Which choice best describes glycogen? Which type of molecule provides the basic energy for your cells? Which type of molecule is found in milk? Monosaccharide Polysaccharide Disacharide Applying Your Knowledge

  9. Whole Grains How can I use this info? Eating Any Carbs Lately? • Nutritionists recommend that carbohydrates be included as an important energy source in the diet • Emphasize • Complex Carbohydrates • Starch • Fiber (cellulose) • Naturally-occurring simple carbohydrates • Fructose from fruit • Lactose from milk

  10. Lipids: Structure • Triglyceride—predominant form in diet • One molecule of glycerol • Three fatty acids

  11. Lipids: Structure • Types of Fatty Acids • Saturated – 2H per internal carbon • Unsaturated -- <2H per internal carbon one or more double bonds • Monounsaturated – one double bond • Polyunsaturated – more than one double bond

  12. Ester Linkage H H H H H H C H H H H C C C C C O O O OH OH OH C C C C C C O O O O O O OH OH OH C C H H H H C C H H H H C C H H H H C C C O O O H H H H C C H H H H C C H H H H C C H C H H C H H C H C C C C C C H H H H H H H H H H H H H H H H H H C C C H H H H H H C C C H H H H H H H H H HOH HOH HOH TriglycerideFormation Triglyceride Glycerol RemoveTheseWaters Add 3FattyAcids 3 Waters

  13. Which Is a Source of Unsaturated Fatty Acids? Linseed Oil Beef Fat

  14. Lipids: Structure • Phospholipid—component of cell membranes PolarHead Glycerol Fatty Acid Tails Hydrophilic Hydrophobic

  15. Testosterone Lipids: Structure • Steroids • Linked carbon rings • Used to produce • Hormones • Cholesterol • Vitamin D2

  16. Lipids: Functions • Concentrated energy source • Structural components of cell membranes • Phospholipids • Cholesterol • Carotenoids capture light energy for photosynthesis • Communication • Steroid Hormones • Metabolism • Fat-soluble vitamins • Insulation • Protection from water • Waxes Cholesterol Phospholipids

  17. Which molecule is made of a series of carbon rings? Which molecule has more than one double bond? Which molecule has 2H for each internal carbon? Which molecule has one double bond? Polyunsaturated fatty acid Cholesterol Monounsaturated fatty acid Saturated fatty acid Applying Your Knowledge

  18. How can I use this info? High Fat, Low Fat, No Fat… • Limit fats to < 30% of calories • Limit saturated fats to < 10% of calories • Limit cholesterol to 300 mg/day • Avoid “trans” fatty acids in partially hydrogenated products • Emphasize • Unsaturated fatty acids from vegetables,fish, legumes,and nuts • Oils: mono- or polyunsaturated

  19. Proteins: Structure • Primary structure = chain of amino acids • Amino acids have common features Carboxylic AcidGroup AminoGroup     R “Alpha”Carbon The “R” GroupDiffers for Each Amino Acid

  20. Proteins: StructureForming the Protein Chain Phenylalanine Leucine Dehydration Synthesis between COOH & NH2

  21. Proteins: StructureForming the Protein Chain Peptide Bond Water Phenylalanine-Leucine Dipeptide

  22. Four Levels of Protein Structure Tertiary(Folding by R-group interactions) Primary(Sequence) Quaternary(Two or more chains associating) Secondary(Coiling by Hydrogen Bonding)

  23. Protein Folding Within the Cell • Proteins called chaperonins assist in proper folding of newly synthesized proteins • Some chaperonins “trap” proteins in a molecular cage to prevent interference in the folding process

  24. CarboxylTerminus Amino Terminus Four Levels of Protein Structure Primary Structure = sequence of amino acids in chain

  25. Four Levels of Protein Structure • Secondary Structure Folded structure due to hydrogen bonds between the amino and acid groups of amino acids N C N C H O H O or O H O H N C N C

  26. Found in most proteins Found in silk

  27. Four Levels of Protein Structure • Tertiary Structure: Three dimensional folded structure due to attractions and repulsions between R groups

  28. Interactions in Tertiary Structure • Covalent bonding (disulfide bridges) • Hydrogen bonding • Hydrophilic interactions • Hydrophobic interactions (van der Waals forces) • Ionic interactions (salt bridges)

  29. Maintaining Protein Structure • Denaturation disrupts tertiary and secondary structure and is not usually reversible • Denaturation can be caused by heat, pH changes and other chemicals such as salts or charged ions

  30. Four Levels of Protein Structure • Quaternary Structure: Association of two or more protein chains eg. Hemoglobin is composed of 4 protein chains 2 are called alpha hemoglobin 2 are called beta hemoglobin

  31. Proteins: Functions • Structural Component of Cells • Control of Metabolic Reactions: enzymes • Transport • Protection and Support • Movement • Growth and Repair • Defense Against Disease • Communication/Regulation • Protein Hormones • Cell Receptors • Energy source Protein Protein

  32. Which structure results solely from hydrogen bonding? Which structure involves an association of two or more protein chains? Which structure describes the linear sequence of amino acids? Which structure depends upon interactions between the R groups of the amino acids? Primary Secondary Tertiary Quaternary Applying Your Knowledge

  33. How can I use this info? For the Remaining Calories… • Protein requirements are based on body size and needs for growth • 8 essential amino acids obtained from • Lean sources of animal protein • Complementary plant proteins • Beans + Grains • Beans + Seeds

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