Warm-Up

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Warm-Up

1. What are the 4 classes of macromolecules?
2. Give an example of each type of macromolecule.

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Ch. 3 Warm-Up Activity

• In your family groups, complete 1-5 on Activity
  4/5.1 How can you identify organic
  macromolecules?

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Warm-Up

1. What are the 4 levels of protein structure? What
   bonds are formed in each level?
2. Which protein was involved in the curds whey
   lab yesterday?
3. Explain what happened to the milk to form the
   curds and whey.

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Chapter 3

• The Structure and Function of Large Biological
  Molecules

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You Must Know

• The role of dehydration synthesis in the
  formation of organic compounds and hydrolysis in
  the digestion of organic compounds.
• How to recognize the 4 biologically important
  organic compounds (carbs, lipids, proteins,
  nucleic acids) by their structural formulas.
• The cellular functions of all four organic
  compounds.
• The 4 structural levels of proteins
• How proteins reach their final shape
  (conformation) and the denaturing impact that
  heat and pH can have on protein structure

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Monomers Polymers Macromolecules
Small organic Used for building blocks of polymers Connects with condensation reaction (dehydration synthesis) Long molecules of monomers With many identical or similar blocks linked by covalent bonds Giant molecules 2 or more polymers bonded together
ie. amino acid ? peptide ? polypeptide ? protein
larger
smaller
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Dehydration Synthesis (Condensation Reaction) Hydrolysis
Make polymers Breakdown polymers
Monomers ? Polymers Polymers ? Monomers
A B ? AB AB ? A B

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I. Proteins

• Proteios first or primary
• 50 dry weight of cells
• Contains C, H, O, N, S

Myoglobin protein
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Protein Functions ( examples)

• Enzymes (lactase)
• Defense (antibodies)
• Storage (milk protein casein)
• Transport (hemoglobin)
• Hormones (insulin)
• Receptors
• Movement (motor proteins)
• Structure (keratin)

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Overview of protein functions
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Overview of protein functions
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Four Levels of Protein Structure

• Primary
• Amino acid (AA) sequence
• 20 different AAs
• peptide bonds link AAs

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Amino Acid

• R group side chains
• Properties
• hydrophobic
• hydrophilic
• ionic (acids bases)
• amino -NH2
• acid -COOH

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Four Levels of Protein Structure (continued)

• Secondary
• Gains 3-D shape (folds, coils) by H-bonding
• Alpha (a) helix, Beta (ß) pleated sheet

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Four Levels of Protein Structure (continued)

• Tertiary
• Bonding between side chains (R groups) of amino
  acids
• H bonds, ionic bonds, disulfide bridges, van der
  Waals interactions

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Four Levels of Protein Structure (continued)

• Quaternary
• 2 polypeptides bond together

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amino acids ? polypeptides ? protein
Bonding (ionic H) can create asymmetrical
attractions
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Chaperonins assist in proper folding of proteins
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• Protein structure and function are sensitive to
  chemical and physical conditions
• Unfolds or denatures if pH and temperature are
  not optimal

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change in structure change in function
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Illustrative Examples

• Variations within proteins provide a wider range
  of functions
• Different types of hemoglobin
• MHC proteins

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II. Nucleic Acids

• Function store hereditary info

DNA RNA
Double-stranded helix N-bases A, G, C, Thymine Stores hereditary info Longer/larger Sugar deoxyribose Single-stranded N-bases A, G, C, Uracil Carry info from DNA to ribosomes tRNA, rRNA, mRNA, RNAi Sugar ribose
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Nucleotides monomer of DNA/RNA

• Nucleotide Sugar Phosphate Nitrogen Base

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Nucleotide
phosphate
A T G C
Nitrogen base
Purines Pyrimidines
Adenine Guanine Cytosine Thymine (DNA) Uracil (RNA)
Double ring Single ring
5-C sugar
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Information flow in a cellDNA ? RNA ? protein
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III. Carbohydrates

• Fuel and building material
• Include simple sugars (fructose) and polymers
  (starch)
• Ratio of 1 carbon 2 hydrogen 1 oxygen or CH2O
• monosaccharide ? disaccharide ? polysaccharide
• Monosaccharides monomers (eg. glucose, ribose)
• Polysaccharides
• Storage (plants-starch, animals-glycogen)
• Structure (plant-cellulose, arthropod-chitin)

Differ in position orientation of glycosidic
linkage
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The structure and classification of some
monosaccharides
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Linear and ring forms of glucose
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Carbohydrate synthesis
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Cellulose vs. Starch

• Two Forms of Glucose ? glucose ? glucose

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Cellulose vs. Starch

• Starch ? glucose monomers
• Cellulose ? glucose monomers

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Storage polysaccharides of plants (starch) and
animals (glycogen)
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Structural polysaccharides cellulose chitin
(exoskeleton)
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II. Lipids

• Fats (triglyceride) store energy
• Glycerol 3 Fatty Acids
• saturated, unsaturated, polyunsaturated
• Steroids cholesterol and hormones
• Phospholipids lipid bilayer of cell membrane
• hydrophilic head, hydrophobic tails

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Saturated Unsaturated Polyunsaturated
saturated with H Have some CC, result in kinks Have some CC, result in kinks
In animals In plants In plants
Solid at room temp. Liquid at room temp. Liquid at room temp.
Eg. butter, lard Eg. corn oil, olive oil Eg. corn oil, olive oil
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Cholesterol, a steroid
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The structure of a phospholipid
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Hydrophobic/hydrophilic interactions make a
phospholipid bilayer
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Illustrative Example

• Different types of phospholipids

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