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Macromolecules

Macromolecules. Moretz Biology, Ch. 2. Outline. Introduction Carbon Macromolecules Carbohydrates Lipids Nucleic acids Proteins Proteins Enzymes. Carbon. FOUR valence electrons. Easily bonds with other elements & other carbon atoms. VERY long carbon chains.

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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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