CHAPTER 3 Macromolecules: Their Chemistry and Biology

1. CHAPTER 3Macromolecules: Their Chemistry and Biology

2. Chapter 3: Macromolecules: Their Chemistry and Biology Macromolecules: Giant Polymers Condensation Reactions Proteins: Polymers of Amino Acids Carbohydrates: Sugars and Sugar Polymers

3. Chapter 3: Macromolecules: Their Chemistry and Biology Nucleic Acids: Informational Macromolecules Lipids: Water-Insoluble Molecules The Interactions of Macromolecules

4. Macromolecules: Giant Polymers • Macromolecules are formed by covalent bonds between monomers and include polysaccharides, proteins, and nucleic acids. Review Figure 3.1 and Table 3.1 4

5. figure 03-01.jpg 3.1 Figure 3.1

6. table 03-01.jpg Table 3.1 Table 3.1

7. Macromolecules: Giant Polymers • Macromolecules have specific three-dimensional shapes. • Different functional groups give local sites on macromolecules specific properties. 7

8. Condensation Reactions • Monomers are joined by condensation reactions. • Hydrolysis reactions break polymers into monomers. Review Figure 3.2 8

9. figure 03-02.jpg 3.2 Figure 3.2

10. Proteins: Polymers of Amino Acids • Functions of proteins include support, protection, catalysis, transport, defense, regulation, and movement. • They sometimes require an attached prosthetic group. 10

11. Proteins: Polymers of Amino Acids • Twenty amino acids are found in proteins. • Each consists of an amino group, a carboxyl group, a hydrogen, and a side chain bonded to the a carbon atom. Review Table 3.2 11

12. table 03-02a.jpg Table 3.2 – Part 1 Table 3.2 – Part 1

13. table 03-02bc.jpg Table 3.2 – Part 2 Table 3.2 – Part 2

14. table 03-02d.jpg Table 3.2 – Part 3 Table 3.2 – Part 3

15. Proteins: Polymers of Amino Acids • Side chains of amino acids may be charged, polar, or hydrophobic. • SH groups can form disulfide bridges. • Review Table 3.2 and Figure 3.3 15

16. figure 03-03.jpg 3.3 Figure 3.3

17. Proteins: Polymers of Amino Acids • Amino acids are covalently bonded together by peptide linkages. Review Figure 3.4 17

18. figure 03-04.jpg 3.4 Figure 3.4

19. Proteins: Polymers of Amino Acids • Polypeptide chains of proteins are folded into specific three-dimensional shapes. • Primary, secondary, tertiary, and quaternary structures are possible. 19

20. Proteins: Polymers of Amino Acids • The primary structure of a protein is the sequence of amino acids bonded by peptide linkages. Review Figure 3.5 20

21. Proteins: Polymers of Amino Acids • Secondary structures are maintained by hydrogen bonds between atoms of the amino acid residues. Review Figure 3.5 23

22. figure 03-05a.jpg 3.5 – Part 1 Figure 3.5 – Part 1

23. Proteins: Polymers of Amino Acids • The tertiary structure is generated by bending and folding of the polypeptide chain. Review Figures 3.5 24

24. Proteins: Polymers of Amino Acids • The quaternary structure is the arrangement of polypeptides in a single functional unit consisting of more than one polypeptide subunit. ReviewFigures 3.5, 3.7 25

25. figure 03-05b.jpg 3.5 – Part 2 Figure 3.5 – Part 2

26. figure 03-07.jpg 3.7 Figure 3.7

27. Proteins: Polymers of Amino Acids • Weak chemical interactions are important in the binding of proteins to other molecules. Review Figure 3.8 27

28. figure 03-08.jpg 3.8 Figure 3.8

29. Proteins: Polymers of Amino Acids • Proteins denatured by heat, acid, or chemicals lose tertiary and secondary structure and biological function. Review Figure 3.9 29

30. figure 03-09.jpg 3.9 Figure 3.9

31. Proteins: Polymers of Amino Acids • Chaperonins assist protein folding by preventing binding to inappropriate ligands. Review Figure 3.10 31

32. figure 03-10.jpg 3.10 Figure 3.10

33. Carbohydrates: Sugars and Sugar Polymers • All carbohydrates contain carbon bonded to H and OH groups. 33

34. Carbohydrates: Sugars and Sugar Polymers • Hexoses are monosaccharides that contain six carbon atoms. Review Figures 3.11, 3.12 34

35. figure 03-11.jpg 3.11 Figure 3.11

36. figure 03-12a.jpg 3.12 – Part 1 Figure 3.12 – Part 1

37. figure 03-12b.jpg 3.12 – Part 2 Figure 3.12 – Part 2

38. Carbohydrates: Sugars and Sugar Polymers • The pentoses are five-carbon monosaccharides. Review Figure 3.12 38

39. Carbohydrates: Sugars and Sugar Polymers • Glycosidic linkages may have either a or b orientation in space. • They covalently link monosaccharides into larger units. Review Figures 3.13, 3.14 39

40. figure 03-13.jpg 3.13 Figure 3.13

41. figure 03-14a.jpg 3.14 – Part 1 Figure 3.14 – Part 1

42. figure 03-14b.jpg 3.14 – Part 2 Figure 3.14 – Part 2

43. Carbohydrates: Sugars and Sugar Polymers • Cellulose, a polymer, is formed by glucose units linked by β-glycosidic linkages between carbons 1 and 4. Review Figure 3.14 43

44. Carbohydrates: Sugars and Sugar Polymers • Starches are formed by a-glycosidic linkages between carbons 1 and 4 and are distinguished by amount of branching through glycosidic bonds at carbon 6. Review Figure 3.14 44

45. Carbohydrates: Sugars and Sugar Polymers • Glycogen contains a-1,4 glycosidic linkages and is highly branched. Review Figure 3.14 45

46. Carbohydrates: Sugars and Sugar Polymers • Chemically modified monosaccharides include the sugar phosphates and amino sugars. • A derivative of the amino sugar glucosamine polymerizes to form the polysaccharide chitin. Review Figure 3.15 46

47. figure 03-15.jpg 3.15 Figure 3.15

48. Nucleic Acids: Informational Macromolecules • In cells, DNA is the hereditary material. DNA and RNA play roles in protein formation. 48

49. Nucleic Acids: Informational Macromolecules • Nucleic acids are polymers of nucleotides consisting of a phosphate group, a sugar, and a nitrogen-containing base. • The DNA bases are adenine, guanine, cytosine, and thymine. • In RNA uracil substitutes for thymine. Review Figure 3.16 and Table 3.3 49

50. figure 03-16.jpg 3.16 Figure 3.16