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Understanding Organic Molecules and Polymerization in Carbohydrates, Fats, and Proteins

Learn about the chemical elements in carbohydrates, fats, and proteins, how large molecules are formed, and the significance of polymers, monomers, and organic compounds. Discover the essential role of CHNOPS elements in organic molecules and the energy-providing properties of Carbohydrates, Fats, and Proteins in organisms.

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Understanding Organic Molecules and Polymerization in Carbohydrates, Fats, and Proteins

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  1. Chemical Elements

  2. Objectives • List the chemical elements making up carbohydrates, fats, and proteins • Describe how large molecules are formed

  3. Vocabulary • Polymers • Monomers • Carbohydrates • Fats • Proteins

  4. Polymers: large organic molecules 1. Carbohydrates 2. Lipids 3. Proteins • Made up of smaller, repeating “building blocks” called MONOMERS • MONOMER + MONOMER = POLYMER

  5. Examples of Polymers Proteins Lipids (fats) Carbohydrates

  6. Most organic molecules are made up of carbon, hydrogen, nitrogen, oxygen, phosphorous, and sulfur (CHNOPS)

  7. -Carbohydrates: organic compound made up of: • Carbon • Hydrogen • Oxygen • -Provide energy and food for organisms

  8. Carbohydrates Monosaccharide-single sugar unit

  9. Carbohydrates Oligosaccharides -two to ten sugar units

  10. Carbohydrates Polysaccharide: many sugar units

  11. -Fats: organic compounds made up of: • Carbon • Hydrogen • Oxygen • -Used for energy reserve

  12. Proteins: organic compound made up of: • Carbon • Hydrogen • Nitrogen • Oxygen • Phosphorous • Sulfur • -Essential for life functions and as food source

  13. Proteins

  14. Carbs, fats, and proteins have small subunits and make complex large molecules HOW? Adding small subunits together to form large polymers- polymerization

  15. Starch (complex carbohydrate) test

  16. Potassium iodide solution added • Starch present- turns blue-black • Iodine forms molecules with parts of starch

  17. Testing for sugar

  18. Benedicts solution added • In presences of glucose, changes color

  19. Testing for protein

  20. Add Biuret’s solution • Turns purple/deep violet if protein present

  21. Testing for fat

  22. Add sudan red • Turns red in presence of fat

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