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BIOMOLECULES or Organic Chemistry

BIOMOLECULES or Organic Chemistry. Carbon Compounds in Cells. Organic Compounds. Organic compounds that contain CARBON !!!!. No Carbon = Inorganic. Biomolecules. Those molecules that make up living things. Why Carbon?.

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BIOMOLECULES or Organic Chemistry

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  1. BIOMOLECULESor Organic Chemistry Carbon Compounds in Cells

  2. Organic Compounds • Organic compounds that contain CARBON!!!! No Carbon = Inorganic

  3. Biomolecules • Those molecules that make up living things

  4. Why Carbon? • Carbon has the ability to covalently bond to as many as FOUR other atoms. • Special property to bind to other carbon atoms (unlike other elements). • Straight Chains • Branched Chains • Rings 1 2 3

  5. Bond…..Covalent Bond • Carbon can allow for different types of bonds: • Single bond – 1 pair of shared electrons • Double bond – two pair of electrons • Triple bond – three pair of electrons. H H C H H O C O H C N

  6. Word Parts to Know • Mono- One • Di/ Bi- Two • Tri- Three • Poly- More than one/ Many • Macro- Large • Hydro- Water • -lysis To Separate/ split/ break

  7. Hydrocarbons` • Organic compounds that contain only carbon and hydrogen

  8. Functional Groups • Atoms or groups of atoms attached to carbon backbones. • Give molecules distinct properties. IE: • solubility • chemical reactivity • Hydrophobic/hydrophillic

  9. Types of functional groups • Hydroxyl group - OH • Carboxyl group - COOH • Amines - NH2 • Aldehydes - CHO

  10. Terms to Know • Monomer – single unit. • Small and simple molecule. • Ex: glucose, amino acid (proline) • Polymer – chain of monomers (3+). • Identical or related structures. • Ex: Cellulose, hemoglobin • Macromolecule – large polymers.

  11. Reactions to Remember • Condensation (dehydration) • Monomer added to polymer. • Water released • Hydrolysis • Water is added (reverse condensation) • Reaction breaks bonds between monomers. • Enzymes(special protein class) • Lowers activation energy needed to start chemical reactions • Used to speed up chemical reactions http://trc.ucdavis.edu/biosci10v/bis10v/media/ch02/reaction_types.html

  12. Condensation

  13. Hydrolysis

  14. Summary / Review • Organic Chem. = Study of carbon compounds • Carbon is special because it can form 4 bonds, with rings, chains, and branches • Functional Groups give molecules their distinct properties • Condensation= Reaction which brings together two molecules, by releasing water • Hydrolysis= Using water to split two molecules apart

  15. ATP ATP – Adenosine Triphosphate 3 separate pieces a. Nitrogen-base (can you guess which?) b. 5-Carbon sugar c. 3 phosphate groups Broken bond = HIGH energy release *High energy covalent bonds are easily broken due to phosphate’s negative charge.

  16. Energy Release ATP ATP bonds break and release energy needed by cells What happens if another bond is broken? Name the resulting molecule! ADP Phosphate ENERGY! + +

  17. Important BiologicalMacromolecules 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids 5. Vitamins 6. Minerals

  18. Carbohydrates • Include: • Sugar • Starch

  19. Carbohydrates • Composed of carbon, hydrogen, and oxygen • C:H:O ratio = 1:2:1 • Most carbohydrates end in -ose

  20. Function of Carbohydrates in Cells 1. Energy – breaking down releases energy that is used INSTANTLY by cells. • Structural Component • Cellulose (found in plant cell walls)

  21. Classification of Carbohydrates • Classified by the number of sugar monomers. • Three types of carbohydrates. • Mono • Di • Poly

  22. 3 Types of Carbohydrates • Monosaccharides • One suger • Disaccharides • Two sugars • Polysaccharides • Three or more sugars

  23. Monosaccharides • A single sugar unit (monomer). • Examples: glucose, fructose • Building blocks for polysaccharides. • Glucose is the major source of cellular energy in cells C6H12O6

  24. Isomers - compounds that have same formula different 3-D structure

  25. Disaccharide Condensation

  26. Polysaccharides • Polymer – 3+ monomers. • Created by condensation reactions: C O C bond

  27. Types of Polysaccharides • Examples: • Glycogen: animal starch stored in the liver and muscles • Cellulose: indigestible in humans: forms cell wall in plants • Starches: used as energy storage • Chitin: Exoskeleton of Insects

  28. Variety of Polysaccharides 1.Cellulose - form cell walls in plant cell. - indigestible by humans (celery high in cellulose)

  29. More Polysaccharides 2.Starch (Amylose) - composed of hundreds of thousands of glucose molecules • Plant made. • Stored for later energy use • Easily hydrolyzed (broken down) into monomers

  30. And Some More…… • Glycogen – similar to starch • made in animal cells • made for short term energy storage • stored in liver and muscles

  31. Polysaccharides

  32. Chitin a specialized polysaccharide has nitrogen attached forms exoskeleton of insects Are We Done Yet?

  33. Summary / Review • Carbs. Are used for Energy and Structure • 3 types- Mono, di, and Polysaccharides • Mono + Mono = Di • Mono + Di = Poly • By condensation Reactions

  34. Lipids

  35. Lipid Formation

  36. Lipids • Lipids are nonpolar and do not dissolve in water • Composed of glycerol and fatty acids (CHO) • # of fatty acids may vary: 1, 2, or 3 fatty acid molecules

  37. Basics about Fatty Acids Fatty acids are key components (monomers) of lipids • unsaturated fatty acids • Hydrocarbon chain has double bonds • Liquid at room temperature • saturated fatty acids • Hydrocarbon chain has single bonds • Solid at room temperature

  38. Get on the Fatty Acid Chain Saturated fatty acid HOOC-CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 - CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH3 Unsaturated fatty acids Monounsaturated HOOC-CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH=CH-CH2 - CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH3 Polyunsaturated HOOC-CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH2 -CH=CH-CH2 – CH=CH-CH2 –CH=CH-CH2 -CH3

  39. Is it Possible to Change Chains? • Can unsaturated fats be changed into saturated fats? • Hydrogenation – addition of hydrogen at the site of double bonds. • Creates hydrocarbon chain of all single bonds

  40. What Do Lipids Do? • Storage of long term energy in animals (9 cal/g) • Mainly carbon and hydrogen (more energy than carbohydrates). • Excess carbohydrates stored as lipids 2. Key component in cell membranes (phospholipids) 1 Glycerol, 2 fatty acids, 1 phosphate

  41. Function of Lipids 3. Cushion organs. 4. Carriers for vitamins (A, D, E, K ). 5. Raw materials for hormone production (steroids). 6. Insulation for cold weather.

  42. % lipid Food 90-100 cooking oil, shortenings 80-90 butter, margarine 70-80 mayonnaise, pecans 50-70 cheddar cheese, potato chips, chocolate 20-30 10-20 turkey, eggs, avocados, ice cream, french fries 1-10 beans, breakfast cereal ............................< 1............................. fruits, vegetables, baked potatoes....................... frankfurter, groundbeef Lipids in Common Foods

  43. Cis vs Trans The consumption of trans-fatty acids might constitute a health concern; raises the level of LDL-cholesterol, which increases the risk of heart disease.

  44. 4 Flavors of Lipids 1. Triglycerides • Made of 3 fatty acids and a glycerol • Fats – Composed of saturated fatty acids. (Found in Animals) • Oil – Composed of unsaturated fatty acids. (Found in Plants) Excess carbohydrates are stored in this form until this energy is needed.

  45. Mono, Di, Triglycerides

  46. Flavor #2 2. Phospholipids • Composed of glycerol and 2 fatty acids as well as a phosphate group. • Are a major component of cell membranes: • Hydrophobic/hydrophillic ends cause to self-aggregate (NO ENERGY ADDED)

  47. Flavor #3 3. Waxes • long chains of fatty acids • waterproof coating for plant leaves, animal fur, and feathers

  48. Flavor #4 4. Steroids • building blocks for hormones • Example; Cholesterol

  49. Cholesterol: What is it? • Cholesterol - waxy, fat-like compound classified as a steroid. • Found in: foods, bloodstream, cell membranes. • A “handful” may feel like a soft, melted candle

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