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Organic Compounds: Biomolecules

Organic Compounds: Biomolecules. I. Chemistry of Carbon. A. Carbon has 4 valence e- B. Carbon can form 4 strong covalent bonds with atoms such as H, O, P, S & N

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Organic Compounds: Biomolecules

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  1. Organic Compounds: Biomolecules

  2. I. Chemistry of Carbon • A. Carbon has 4 valence e- • B. Carbon can form 4 strong covalent bonds with atoms such as H, O, P, S & N • C. Carbon has a very wide versatility since it can bond with other Carbon atoms, all compounds with carbon are said to be organic compounds.

  3. II. Macromolecules • A. Macromolecules: molecules that are made from several smaller molecules i.e. “giant molecule” • B. Macromolecules are formed by the process of polymerization • Monomers: 1 small unit • Polymers: more than 1 small unit

  4. III. Groups of Biomolecules • A all living things are made up of 4 organic compounds: • Carbohydrates • Lipids • Nucleic acids • Proteins

  5. IV. Carbohydrates • A. Compounds made up of carbon, hydrogen, and oxygen usually in the ratio of 1:2:1 (CnH2nOn) • B. These compounds are mainly used for energy in animals and structural support for plants • C. Main structure unit is monosaccharide • D. Complex structure is starch or polysaccharide • ex. Pasta, Potato

  6. IV. Carbohydrates • E. Monosaccharide: single sugar molecules • Glucose • Fructose (found in fruit) • Galactose (found in milk) • F. Disaccharide: 2 monosaccharides • Lactose (glucose+ galactose) • Maltose (glucose + glucose) • Sucrose (glucose + frutose) • G. Polysaccharide: many monosaccharides • Glycogen (stored in our liver) • Cellulose ( plant starch for structure (β-glucose)) • Starch (plant storage (α-glucose))

  7. IV. Carbohydrates • H. Creating large sugar molecules you will remove a -H atom from one sugar molecule and a –OH group from another; this is called dehydration synthesis (since you are literally removing water from the molecules). • 1. This creates a glycosidic bond

  8. I. The opposite of this formation would be breaking down glucose by adding water or hydrolysis.

  9. V. Lipids • A. Compounds made mostly of carbon and hydrogen and are insoluble in water • B. Used to store energy and are important parts of biological membranes & insulation • C. Main structure: Glycerol combined with 3 fatty acid chains (long chain of C and H)

  10. 1. Structure of a lipid: • Each carboxyl group (-COOH) of the 3 fatty acids must react with one of the 3 hydroxyl groups (-OH) from the glycerol molecule, this occurs with the removal of water What is this called again??? • The linkage between the glycerol & fatty acid chain is called an ester linkage

  11. V. Lipids • D. 2 groups of Lipids: • Saturated: only single bonds between carbon • Solid at room temperature • Unsaturated: at least one double bond between carbon • Liquid at room temperature • Polyunsaturated: many double bonds • E. Lipids are categorized into fats, oils, phospholipids & steroids

  12. Steroids

  13. Phospholipids • More on this later

  14. VI. Nucleic Acids • A. Macromolecules containing hydrogen, oxygen, nitrogen, carbon and phosphorous • B. Nucleic acids store and transmit genetic information • Two kinds: DNA & RNA • C. Main structure: Nucleotides (monomer) What is that?!?!?

  15. D. Nucleotides are composed of 3 parts • 5-carbon sugar • Phosphate group • Nitrogenous base

  16. VII. Proteins • A. Macromolecules composed of nitrogen, carbon, hydrogen and oxygen. • B. Proteins control rate of reactions and regulate cell processes. Some used to form bones and muscles, others transport material and still others are responsible for growth & repair. • 1. Most proteins act as enzymes which speed up reactions by lowering the activation energy.

  17. C. Main structure unit (monomer): amino acid • Structure that is composed of an amino group (-NH₂) one carboxyl group (-COOH), a hydrogen and a –R group • The –R group is the only thing that changes between amino acids • D. More than 20 different amino acids are found in nature • The sequence when amino acids join together determine the function of the protein • Joining them together is called a polypeptide, the bond is a peptide bond

  18. VIII. Functional Groups

  19. E. 4 levels of organization: • 1st: sequence of amino acids • 2nd: twisting of chain due to hydrogen bonds(alpha helix or beta pleated sheets) • 3rd: folding of the chain on itself • 4th: arrangement in space

  20. IIX. Regulation of Enzyme Activity • A. All Enzymes: • 1. Fit one specific type of substrate (think lock and key) • 2. Work best around normal human body temperature • 3. Can be influenced by a change in pH • 4. Increase activity with increasing amounts of substrate

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