MACROMOLECULES

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MACROMOLECULES
Carbohydrates and Lipids

• Mr. Winch
• Centre Wellington DHS

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Types of Carbohydrates

1. Monosaccharides
2. Oligosaccharides (Dis and Tris)
3. Polysaccharides

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Carbs Monosaccharides

• simple sugar containing 3 to 7 carbons
• examples glucose, fructose, galactose
• provides instant
• energy

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Carbs Characteristics of Sugars

• 1) An OH group is attached to each carbon except
  one this carbon is double bonded to an oxygen
  (carbonyl group

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Carbs Characteristics of Sugars

• 2) Size of carbon skeleton varies from 3 to 7
  carbons.

Classification Number of Carbons Example
Triose 3 Glyceraldehyde
Pentose 5 Ribose
Hexose 6 Glucose
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Carbs Characteristics of Sugars

• 3) Spatial arrangements around asymmetric carbon
  may vary. For example, glucose and galactose are
  stereoisomers.

Can you spot the only difference???
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Carbs Characteristics of Sugars

• 4) In aqueous solutions, many monosaccharides
  form rings. Equilibrium favours the ring
  structure.

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Carbs Characteristics of Sugars

• Figure 7, p. 30 text Forming a glucose
• ß glucose

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Carbs Dissaccharides
SUGARS
TWO

• made up of two monosaccharides
• common examples
• glucose glucose maltose (malt sugar)
• glucose fructose sucrose (table sugar)
• glucose galactose lactose (milk sugar)

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Dissaccharides contd

• the forming of a disaccharide creates water in
  the process - this is known as dehydation
  synthesis or condensation reaction
• the connection between monosaccharides is called
  a glycosidic linkage

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Polysaccharides
MANY
SUGARS

• a complex carbohydrate consisting of many simple
  sugars linked together

Functions
Energy Storage Starch - in plants Glycogen - in animals Structural Support Cellulose component of plant cell wall Chitin exoskeleton of arthropods
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Macromolecule 2LIPIDS

• Functions
• Long-term energy storage (triglycerides)

• Form cell membrane (phospholipids)

• Messaging (steroids act as hormones)

• Insulation

• Cushioning of Internal Organs

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Lipids

• Why are lipids well suited for long term energy
  storage?
• Contain many high energy bonds between carbon and
  hydrogen
• Contain twice as much energy per gram than
  carbohydrates (very concentrated)

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Types of Lipids

• Fats (triglycerides)
• Phospholipids
• Steroids
• Waxes

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Fats

• Made up of glycerol and 3 fatty acids.

• There are many kinds of fatty acids. They differ
  in two ways

1. In length 2. In the of hydrogen atoms
attached to it
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An Example of a Fat Molecule(Triglyceride)
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Digestion of a Fat Molecule

3 H2O
Fig 1.21 p. 18
The above is a hydrolysis reaction. What is the
reverse of this reaction called?
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Where have you seen these fats?

• Glycerol 1 Fatty Acid ? Monoglyceride H2O
• Glycerol 2 Fatty Acids ? Diglyceride 2H2O
• Glycerol 3 Fatty Acids ? Triglyceride 3H2O

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Types of Fatty Acids

• SATURATED (palmitic acid)
• No double bonds between carbons

• MONOUNSATURATED (oleic acid)
• 1 double bond

• POLYUNSATURATED (linoleic acid)
• More than 2 double bonds

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Types of Fats
Saturated Unsaturated Poly - unsaturated
of Double Bonds between carbons none At least one double bond between carbon atoms Several double bonds
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Types of Fats contd
Saturated Unsaturated Poly - unsaturated
Orientation of Fatty Acids Straight chains Kinks / bends at the double bonds Kinks / bends at the double bonds
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Types of Fats contd
Saturated Unsaturated Poly - unsaturated
State at Room Temp. Solid (tightly packed) Liquid (less tightly packed) Liquid (even less tightly packed)
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Types of Fats contd
Saturated Unsaturated Poly - unsaturated
Origin Animals (meat, dairy) Plants Plants
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Types of Fats contd
Saturated Unsaturated Poly - unsaturated
Which are healthier? Bad for Stored in adipose tissue Healthier Healthier
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Types of Fats contd
Saturated Unsaturated Poly - unsaturated
Examples Butter, lard Olive oil, vegetable oil, peanut oil, canola oil (genetically modified) Olive oil, vegetable oil, peanut oil, canola oil (genetically modified)
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What up with TRANS-FATS?

• NOT GOOD FOR YOU!!! (FRIES, PEANUT BUTTER)
• Created from oils (unsaturated) that are
  hydrogenated (hydrogen added to double bonds)
• Done to increase shelf life, flavour,
  workability (eg. semi-solid for baking)
• Only partial hydrogenation occurs get a change
  in the orientation of hydrogens around some
  double bonds (cis- turns into trans)
• This fat is packaged by your body as LDL (aka BAD
  cholesterol) leaving you _at_ risk for heart
  disease, artheriosclerosis, diabetes obesity

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Type of Lipids 2PHOSPHOLIPIDS

• are fat derivatives in which one fatty acid has
  been replaced by a phosphate group and one of
  several nitrogen-containing molecules.

• an important part of the cell membrane
  (phospholipid bilayer)

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Phospholipid
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Phospholipid

• The phospholipid can also be represented as

Polar Head hydrophilic (water-loving)
Non-Polar Tails (fatty acids) - hydrophobic

(water-hating)
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Type of Lipids 3STEROIDS
Steroids consist of 4 fused carbon rings
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MACROMOLECULES
Proteins

• Mr. Blair Winch
• Centre Wellington DHS

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Proteins

• FUNCTIONS
• Act as enzymes (to control chemical reactions)
• Provide support and help shape cells
• Act as transporters (hemoglobin)
• Act as hormones
• Make up structures (hair, cartilage)
• Act as antibodies (immunoglobulins)

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Proteins

• are polymers of

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Amino Acids

• 8 Essential
• Need to obtain via diet

• 12 Non-Essential
• Body can make

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Amino Acid Structure

• R Side Chain ? 20 possibilities different
  R-groups
• give the amino acid different biological
  properties

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Proteins

• Are often very large polymers of many amino acids
  (monomers) linked together to form POLYPEPTIDES
• Proteins are built by condensation reactions
  forming peptide bonds.
• aa1 aa2 dipeptide
• aa1 aa2 -- aa3 tripeptide
• aa1 aa2 -- aa3 aan polypeptide
• Proteins are broken down through hydrolysis
  reactions

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Polypeptides

• Polypeptide Chain

Amino Acid

• This polypeptide will begin to fold over on
  itself until it has reached its 3-dimensional
  shape
• The folding will be determined by the R-group
  interactions of the specific amino acid sequence
• It is only the final shape that will determine
  the proteins specific function

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Peptide Bonds

• H2O
• This is a DEHYDRATION REACTION!

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Levels of Protein Structure

• Primary Structure
• Amino acid linear sequence
• Secondary Structure
• Folding into a helix or pleated sheet

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Levels of Protein Structure

• Tertiary Structure
• Folding of secondary structures into a 3-D shape
• Quarternary Structure
• 2 or more polypeptide chains assembling together

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Hemoglobin A Complex Protein

• Found in RBCs, is responsible for oxygen
  transport to your cells for respiration
• Scientists believe the protein dates back 4
  billion years to the start of life
• A quarternary protein consisting of 4
  polypeptides
• 2 of the polypeptides (a subunits) contain 141
  amino acids while the other 2 (ß subunits)
  contain 146 amino acids

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Hemoglobin A Complex Protein

• Heme groups contain iron (II), acting as sites
  where oxygen molecules can bind

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Hemoglobin At the Heme of it all