Chapter 2 BioMOlecules

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Chapter 2 BioMOlecules
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Carbon compounds

• A. Organic Compounds compounds containing
  carbon atoms that are covalently bonded to other
  carbon atoms and other elements such as oxygen,
  hydrogen, and nitrogen.
• 1. Carbon forms bonds easily because it has 4
  valence electrons.
• 2. Carbon atoms can bond to other carbon
  atoms, forming chains that are almost unlimited
  in length.
• 3. All living things contain carbon (C),
  hydrogen (H), oxygen (O), nitrogen (N), and
  phosphorous (P).

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Carbon compounds

• B. Attack of the Macromolecules! (Giant
  Molecules)
• 1. Monomers (building blocks of many carbon
  compounds) created when C, H, O, N, P bond
  together to form small molecules.
• 2. Polymer large compounds that are formed by
  joining monomers together.

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Carbon compounds

• a. The process of making a polymer is called
  Polymerization.
• b. Condensation/Dehydration Reaction
  reaction linking monomers into polymers, with
  the loss of water.

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Carbon compounds

• c. Hydrolysis reaction breaking down
  polymers into monomers with the addition of
  water, reversing a condensation reaction.
• d. Chemical reactions are fueled by an
  energy molecule of the cell, Adenosine
  Triphosphate (ATP).

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Carbon compounds

• 3. Some polymers are also called biomolecules
  or macromolecules.
• a. Carbohydrates
• b. Lipids
• c. Proteins
• d. Nucleic Acids

http//www.brainpop.com/health/bodysystems/bodyche
mistry/
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Carbohydrates

• B. Carbohydrates (made of Carbon, Hydrogen, and
  Oxygen, in a 121 ratio)
• 1. Commonly called sugars and starches.
• 2. Monomers (subunits) are monosaccharides,
  also known as simple sugars.
• a. Monosaccharides 1 sugar
• b. Example of Monosaccharide glucose,
  fructose, galactose

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Carbohydrates

• c. Disaccharides 2 monosaccharides joined
• d. Example of Disaccharide sucrose
  glucose and fructose joined
• e. Example of Disaccharide maltose
  glucose and glucose joined

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Carbohydrates

• f. Polysaccharides many monosaccharides
  joined
• g. Example of Polysaccharide glycogen
  stores excess sugar in animals
• h. Example of Polysaccharide cellulose
  makes rigid plant cell walls

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Carbohydrates

• 3. Functions
• a. Store and release quick energy
• b. Provide structural support
• Example Exoskeletons of insects
• 4. Food examples
• a. Bread, Potatoes, Beans, Pasta, Cereal,
  Fruit

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Lipids

• B. Lipids (made of Carbon, Hydrogen, Oxygen
  large non-polar molecules that DONT dissolve in
  water)
• 1. Commonly called fats, oils, steroids, and
  waxes
• 2. Monomers (subunits) are glycerol
  (hydrophilic head) with fatty acid chains
  (hydrophobic tail)

Glycerol
Fatty Acid
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Lipids

• a. Triglycerides 3 fatty acids joined to
  glycerol (alcohol with a carboxyl group
  COOH)

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Lipids

• b. Phospholipids 2 fatty acids joined to
  glycerol (alcohol with carboxyl group COOH)
• - Example cell membrane (barrier between
  inside and outside of cell)

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Lipids

• c. Waxes many fatty acids joined to
  glycerol (alcohol with a carboxyl group
  COOH)
• - Example earwax, surface of some plant
  leaves

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Lipids

• 3. Functions
• a. Store long-term energy
• b. Insulation
• c. Make up cell membranes
• 4. Food examples
• a. Oil, Butter, Steak, Bacon

http//www.brainpop.com/health/nutrition/fats
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Proteins

• C. Proteins (made of Carbon, Hydrogen, Oxygen,
  and Nitrogen)
• 1. Monomers (subunits) are amino acids only 20
  different amino acids exist.
• a. Structure of an amino acid
• - Amino Group (end)
• - Carboxyl Group (end)
• - R- Group (middle) changes

Tryptophan
Serine
Leucine
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Proteins

• b. Dipeptides 2 amino acids joined by a
  peptide bond
• c. Polypeptides many amino acids joined
  by a peptide bond

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Proteins

• d. Levels of Protein Structure (Very
  complex!)
• - Primary (1) arrangement of amino acids
• - Secondary (2) folding/coiling of amino
  acids

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Proteins

• - Tertiary (3) folding of the whole
  protein
• - Quaternary (4) polypeptides attracted
  together

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Proteins

• 2. Functions
• a. Transport oxygen to blood stream
  (hemoglobin)
• b. Provide immunity (antibodies)
• c. Muscle Contractions
• d. Speed up chemical reactions (enzymes)

http//www.youtube.com/watch?vJnlULOjUhSQ
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Proteins

• 3. Food examples
• a. Fish, Meat, Peanut Butter,
• Milk, Rice

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Proteins

• 4. Other Protein Examples
• a. An enzyme is a protein acting as a
  biological catalyst.
• b. Catalyst special proteins that speed up
  chemical reactions by lowering the activation
  energy needed to start the reaction.
• - Lowering the activation energy allows
  cells to do work more efficiently, because
  it requires less energy to do its work.
• - If the cell requires less energy, it can
  react more rapidly, therefore, enzyme to
  help to increase the rate of reaction.
• c. Enzyme names end in - ase.
• - Examples Catalase, Sucrase, Lactase

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Enzymes

• d. Characteristics of an Enzyme
• - Enzymes act on specific substrates.
• - Substrate substance that the enzyme
  breaks down
• - Each substrate fits in to the active site
  of the enzyme. (Like a lock key.)
• - Active Site region where enzyme
  substrate bind together

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Enzymes

• - Product the substrate broken down
  after the enzyme has acted on it
• - ENZYMES ARE NOT CHANGED OR USED IN THE
  REACTION!
• - Enzymes go on to carry out the same
  reactions again and again.

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Enzymes

• - Denature when an enzyme changes shape
  due to a change in temp., pH, or other factor
  preventing binding

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Nucleic Acids

• D. Nucleic Acids (made of Carbon, Hydrogen,
  Oxygen, Nitrogen, Phosphorous)
• 1. Monomers (subunits) are called nucleotides.
• a. Made up of a 5-carbon sugar, phosphate,
  and nitrogen base.

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Nucleic Acids

• 2. Function
• a. Store genetic information in cells
• 3. Examples
• a. DNA and RNA