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Macromolecules

Explore the fundamental concepts of macromolecules including carbohydrates, lipids, nucleic acids, and proteins. Understand the role of carbon, polymerization processes, and enzyme actions. Discover the functions and structures of various macromolecules essential for life processes.

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Macromolecules

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  1. Macromolecules Moretz Biology, Ch. 2

  2. Outline • Introduction • Carbon • Macromolecules • Carbohydrates • Lipids • Nucleic acids • Proteins • Proteins • Enzymes

  3. Carbon • FOUR valence electrons. • Easily bonds with other elements & other carbon atoms. • VERY long carbon chains. • Rings of carbon atoms.

  4. Macromolecules • “giant molecules” • Needed for life’s processes. • Contain many chains or rings of carbon atoms.

  5. Polymerization • Polymerization- • forms macromolecules. • Small monomers form larger polymers.

  6. Macromolecules • 4 types: • Carbohydrates • Lipids • Proteins • Nucleic acids http://www.montereyinstitute.org/courses/AP Biology I/course files/multimedia/lesson06/lessonp.html?showTopic=1

  7. Carbohydrate • Elements: C, H, and O (1:2:1). • Subunit = saccharide • Single sugar = monosaccharide • Macromolecule = polysaccharide • Functions: • Energy source. • Structure.

  8. Carbohydrate • Monosaccharde (simple sugar) • Breakdown of sugar supplies immediate energy.

  9. Carbohydrate • Polysaccharide (complex sugar) • Made up of simple sugars. • Ex. Starch, cellulose, glycogin

  10. Carbohydrate • Starch • Complex sugars in plants • Stored energy. • Ex. Bulbs, roots

  11. Carbohydrate • Glycogen • Complex sugars in the liver of mammals. • Stored energy.

  12. Carbohydrate • Cellulose • Tough, flexible. • Polysaccharide • Found in cell walls of plants. • Gives plants strength and rigidity.

  13. Lipids • Elements: C, H, and O. • Subunit: • glycerol “backbone.” • fatty acid“tail.” glycerol fatty acid

  14. Lipids Triglyceride = 3 fatty acids attached to glycerol backbone

  15. Lipids • 2 types: • Saturated • Carbon atoms in fatty acid chain are connected by single bonds. • Solid at room temperature. • Unsaturated • Carbon atoms in fatty acid chain are connected by at least one double bond. • Liquid at room temperature.

  16. Lipid

  17. Lipids • Ex. Unsaturated fat because there is 1 double bond in the fatty acid chain.

  18. Lipid • Polyunsaturated – More than one carbon-carbon double bond in fatty acid chain.

  19. Lipids • Functions: • Energy storage. • Part of membranes (e.g., cell). • Waterproofing. • Chemical messenger. • Nonpolar (NOT water soluble)

  20. Nucleic Acids • Elements: C, H, O, P, N • Subunit: Nucleotide • 5 carbon sugar • Phosphate group • Nitrogen base • Function: Store and transmit genetic information (i.e., heredity)

  21. Nucleic Acid • Two types: 1. DNA 2. RNA

  22. Proteins • Elements: C, H, O, N • Subunit: Amino acid • Aminegroup (NH2) • Carboxylgroup (COOH) Carboxyl

  23. Proteins • There are 20+ amino acids, each with a different side chain (R-group). Amine Carboxyl R-group

  24. Protein • Ex. Amino acid

  25. Proteins • Amino acids bond together to form a polypeptide. • Amino acids are bonded by a peptide bond

  26. Proteins

  27. Proteins • Functions: • Control the rate of reactions. • Regulate cell processes. • Form bones and muscles. • Transport substances in & out of the cell. • Fight disease.

  28. Reaction Rate • Many chemical reactions require energy to occur. • Activation energy - Energy needed to get a chemical reaction started. • http://employees.csbsju.edu/hjakubowski/classes/ch111/olsg-ch111/equilibkinetics/animactnrg.gif

  29. Activation Energy Energy required for the reaction to take place.

  30. Catalyst • Catalyst • Substance that speeds up the chemical reaction by lowering the activation energy.

  31. Enzymes • Proteins that act as biological catalysts. • Speed up chemical reactions in cells. • Enzymes are specific (only catalyze one chemical reaction)

  32. Enzyme Action • Enzyme has a specific active site.

  33. Enzyme Action • Substrate (reactant) binds to enzyme’s active site. • Substrate is changed into the product. • Product is released from the enzyme. • Enzyme is available to bind with another substrate.

  34. Enzyme Action

  35. Enzymes • Factors affecting enzymes: • Temperature • pH • Amount of enzyme • Amount of substrate

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