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Macromolecules of the Human Body

Macromolecules of the Human Body. Carbohydrates Proteins Lipids (Fats) Nucleic Acids. Types of Macromolecules. Carbohydrates contain 3 elements: C, H, and O These elements are found in a 1:2:1 ratio Carbo hydrate Carbo = Carbon (C) Hydrate = Water (H 2 0)

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Macromolecules of the Human Body

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  1. Macromolecules of the Human Body

  2. Carbohydrates Proteins Lipids (Fats) Nucleic Acids Types of Macromolecules

  3. Carbohydrates contain 3 elements: C, H, and O These elements are found in a 1:2:1 ratio Carbohydrate Carbo= Carbon (C) Hydrate = Water (H20) CH20 = C, H, and O in a 1:2:1 ratio Macromolecule 1: Carbohydrates

  4. Carbohydrates are composed of Rings of carbon, hydrogen, and oxygen

  5. Monosaccharides • Mono = one • saccharide = sugar • Characteristics of a Monosaccharide • Are the simplest sugars • Are single ring structures • Typically have a chemical formula C6H12O6 Carbohydrates: Monosaccharides

  6. Examples of Monosaccharides Glucose Glucose, fructose, and galactose are all monosaccharides with the chemical formula C6H12O6. Isomer – substances that have the same chemical formula, but a different structural formula

  7. Examples of Monosaccharides Deoxyribose (C5H10O4) and Ribose (C5H10O5) are not true isomers as they do not have the exact same chemical or structural formulas. Can you find the difference in the structural formulas of deoxyribose and ribose? How do you suppose deoxyribose got it’s name?

  8. Carbohydrates: DIsaccharides Sucrose = table sugar Lactose = milk sugar Maltose = malt sugar (barley products)

  9. Disaccharides are the result of the connection of two monosaccharides by dehydration synthesis. Disaccharide formation

  10. C6H12O6 + C6H12O6 = C12H22O11 + H2O C12H22O11 + C12H22O11 = C24H42O21 + H2O C24H42O21 + C24H42O21 = C48H82O41 + H2O Dehydration Synthesis Equation

  11. Polysaccharides are the result of connection of many monosaccharides by dehydration synthesis. The general formula for polysaccharides can also be represented as (C6H10O5)n where 40≤n≤3000 Examples of polysaccharides are starch (plants/energy), glycogen (animals/energy), cellulose (plants/fiber), and chitin (animals/fungi/protection) Carbohydrates: Polysaccharides

  12. Starches are glucose polymers. Amylose starches consists of a linear chain of several hundred glucose molecules and Amylopectin starches are a branched molecule made of several thousand glucose units (every chain 24–30 glucose unit). Starches are insoluble in water. They can be digested by hydrolysis, catalyzed by enzymes called amylases. Humans and other animals have amylases, so they can digest starches. Potato, rice, wheat, and corn are major sources of starch in the human diet. The formation of starches are the way that plants store glucose. Polysaccharides: Starch

  13. Glycogen is a polysaccharide that is found in animals and is composed of a branched chain of glucose residues. It is stored in liver and muscles. Polysaccharides: Glycogen

  14. Polysaccharides Illustrated

  15. The structural component of plants are formed primarily from cellulose. Wood is largely cellulose and lignin, while paper and cotton are nearly pure cellulose. Cellulose is a polymer made with repeated glucose units bonded together. Humans and many other animals lack an enzyme to break these linkages, so they do not digest cellulose. Certain animals can digest cellulose, because bacteria possessing the enzyme are present in their gut. The classic example is the termite. Cellulose

  16. Chitin is one of many naturally occurring polymers. It is one of the most abundant natural materials in the world. Over time it is bio-degradable in the natural environment. Its breakdown may be catalyzed by enzymes called chitinases, secreted by microorganisms such as bacteria and fungi, and produced by some plants. Some of these microorganisms have receptors to simple sugars from the decomposition of chitin. If chitin is detected, they then produce enzymes to digest it by cleaving the glycosidic bonds in order to convert it to simple sugars and ammonia. Chitin

  17. Carbohydrates in food Fruits Vegetables Nuts Grains Seeds/Nuts Pasta

  18. Providing energy and regulation of blood glucose Sparing the use of proteins for energy Breakdown of fatty acids and preventing ketosis (use of cellular glycogen for energy) Biological recognition processes Flavor and Sweeteners Dietary fiber Functions of carbohydrates

  19. Proteins contain the elements carbon, hydrogen, oxygen, nitrogen, and sometimes sulfur Macromolecule 2: Proteins

  20. Proteins are composed of amino acids linked together by dehydration synthesis Proteins and amino acids

  21. Amino acids and r-groups

  22. The peptide bond

  23. Polypeptide is a single linear chain of amino acids bonded together by peptide bonds. Polypeptides vs. proteins

  24. Proteins vs. polypeptides Protein molecules consist of one or more polypeptides put together typically in a biologically functional way.

  25. Protein Structure

  26. Required for building and repair of body tissues (including muscle) Enzymes, hormones, and many immune molecules are proteins Essential body processes such as water balancing, nutrient transport, and muscle contractions require protein to function. Protein is a source of energy. Protein helps keep skin, hair, and nails healthy. Protein, like most other essential nutrients, is absolutely crucial for overall good health Functions of proteins

  27. The best-known role of proteins in the cell is as enzymes, which catalyze chemical reactions. Enzymes are usually highly specific and accelerate only one or a few chemical reactions. Enzymes carry out most of the reactions involved in metabolism, as well as manipulating DNA in processes such as DNA replication, DNA repair, and transcription. Proteins as enzymes

  28. Proteins in food Red meat Chicken Fish Pork Eggs Dairy Beans Nuts Seeds

  29. Lipids are also known as fat Lipids may contain the elements C, H, O, N, P The main lipid consumed in vegetable oil and animal fats is a triglyceride. Triglycerides are composed of 3 (tri) fatty acids and one glycerol (glyceride). Macromolecule 3: Lipids

  30. Triglyceride formation: dehydration synthesis

  31. The main biological functions of lipids include energy storage and as structural components of cell membranes (phospholipids). Functions of lipids

  32. Lipids in food Meats Dairy Pastries Oils Dressings Processed foods Fast foods

  33. There are two nucleic acids: • Deoxyribonucleic acid (DNA) • Ribonucleic acid (RNA) • Nucleic acids contain the elements C, H, O, N, P Macromolecule 4: Nucleic Acids

  34. DNA and RNA are composed of nucleotides Nucleotides are composed of a sugar, a phosphate group, and a nitrogenous base NUCLEIC ACIDS AND NUCLEOTIDES

  35. DNA nucleotides are composed of the sugar deoxyribose, phosphoric acid, and one of four nitrogenous bases The four nitrogenous bases of DNA are Adenine (A), Cytosine (C), Thymine (T), and Guanine (G) Adenine forms two hydrogen bonds with Thymine Guanine forms three hydrogen bonds with Cytosine dna

  36. DNA

  37. RNA nucleotides are composed of the sugar ribose, phosphoric acid, and one of four nitrogenous bases The four nitrogenous bases of DNA are Adenine (A), Cytosine (C), Uracil (U), and Guanine (G) Adenine bonds with Uracil Guanine bonds with Cytosine RNA is a single stranded molecule RNA

  38. DNA vs. RNA

  39. DNA Replication In order for a cell to divide during the processes of mitosis (body cells) or meiosis (sex cells), the cell must first replicate (duplicate) it’s DNA.

  40. Transcription: DNA to RNA Transcription: the process of making RNA from the DNA found within the nucleus of a eukaryotic cell

  41. Translation: RNA to PRoteins Translation: the process of making proteins from RNA within the cytoplasm of the cell

  42. Translation: RNA to PRoteins

  43. Monomers and Polymers Polymer: a large molecule (macromolecule) composed of repeating structural units Monomer: a small molecule that may bind chemically to other monomers to form a polymer

  44. Macromolecules

  45. In order for the human body to utilize the macromolecules it consumes in a meal, it must first break down the nutrients into their simplest form, monomers! This process is achieved in the digestive system by way of enzymes Once the macromolecules are broken into monomers they can be absorbed into the blood stream and transported to the cells where they will continue to perform their functions Digestion of macromolecules

  46. Digestion is controlled by enzymes (specialized proteins) • Enzymes are biological catalysts • Catalysts initiate or speed up a reaction without becoming part of the reaction • Proenzymes – inactive enzyme precursor • Digestion is accomplished by hydrolysis • Hydrolysis is the opposite of dehydration synthesis Digestion, enzymes, and hydrolysis

  47. Hydrolysis: Hydrolysis is a chemical process in which a certain molecule is split (lysis) into two parts by the addition of a molecule of water (hydro). One fragment of the parent molecule gains a hydrogen ion (H+) from the additional water molecule. The other group collects the remaining hydroxyl group (OH−). Digestion, enzymes, and hydrolysis

  48. Hydrolysis of Table Sugar

  49. The Enzymes of Digestion (2:46) http://www.youtube.com/watch?v=AEsQxzeAry8 The process of Digestion Video

  50. Digestive Enzymes Carbohydrates

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