Biochem 2 macromolecules notes
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This document discusses macromolecules and their importance for life. It outlines the 4 main macromolecules - carbohydrates, lipids, proteins, and nucleic acids - and provides details about their monomers, polymers, and functions. Examples are given for important macromolecules like DNA, triglycerides, hemoglobin, and enzymes. The document also summarizes the process of digestion, including mechanical and chemical breakdown of food, and the roles of enzymes and different organs in digesting macromolecules into smaller particles for absorption.
Biochem 2 macromolecules notes
- 1. Biochemistry 2: Macromolecules & You ppt. by Robin D. Seamon
- 2. LIFE CHEMISTRY: CHON Carbon C Hydrogen H Oxygen O Nitrogen N Cells put these atoms together to make useful molecules for food and energy.
- 5. VIDEO: Macromolecules/Classes and Functions (3 min) 4 Macromolecules for LIFE: 1. Carbohydrates: (sugars) 2. Lipids: (fats & oils) 3. Proteins: (amino acids) 4. Nucleic acids: (DNA & RNA)
- 7. CARBOHYDRATES • Smallest of organic molecules • Has a ring shape ribose, deoxyribose glucose C CC C C C C C C C C CHO
- 8. C A R B O H Y D R A T E S • Sugars, starches, cellulose, glycogen • Have ‘ose’ on the end of the word • Made by plants through photosynthesis. OTHER WORDS FOR SUGAR: Glucose (grape sugar, corn sugar, dextrose) Fructose (honey) Galactose (part of milk… lactose) Monomer: (small organic blocks) Monosaccharide Polymer: (large organic blocks) polysaccharide
- 9. Monomer: Monosaccharide glucose fructose (fruits) Polymer: Disaccharide lactose (milk) sucrose (fruits) Polymer: Polysaccharide Glycogen (animals) cellulose (cell walls- FIBER)C C C C C C C C C C C C C C C C C C C C C C C C C C C C C C STARCHglucose
- 10. • Provide quick energy • Used for structure • Starch- sugar storage for plants (seeds, roots, tubers) • Glycogen- sugar storage for animals (in muscles & liver)
- 12. FOOD
- 13. LIPIDS • Insoluble in water • Provide energy storage, insulation, protection for cells • Large biomolecule • Fats, oils, steroids, waxes CHO Glycerol fatty acid fatty acid fatty acid
- 14. L I P I D S • Made of fatty acids • Fats, oils, steroids • Hydro-phobic tails (repel water) • Energy storage • Cushions & insulates OTHER WORDS RELATED TO LIPIDS: ‘Bad’ fats Saturated fats: (animal fats- bacon, lard, butter) *increase cholesterol level Increase risk of heart disease Polyunsaturated Oils: ‘trans fats’ *factory-made by adding H to liquid veg. oil to make shortening & margarine Increases risk of heart disease BAD ‘Good’ fats MonoUnsaturated Oils: (vegetable oils- olive oil, canola oil, peanut oil) *Decreases bad fats, increases good fatsIn membranes (Triglycerides)
- 15. Important Lipids: • triglycerides- Energy storage in plants & animals (fat) • phospholipids- lipid bilayer in membranes • steroids- animal hormones • Estrogen, testosterone, cortisone • Vitamin D forms when UV light hits cholesterol
- 16. Monomer: glycerol (backbone) PLUS fatty acids Polymer: Triglyceride (natural fats & oils)
- 17. Glycerol + Triglyceride: natural fats & oils OR 3 Chains 3 Chains
- 18. Glycerol + 3 fatty acid chains Triglyceride • Most abundant lipid • Storage for plants & animals
- 19. FOOD
- 20. C CC C C P Nitrogen base NUCLEIC ACIDS CHONP NUCLEIC ACIDS • Complex biomolecule • Stores cellular information in the form of a code: A T C G • Nitrogenous base + sugar + phosphate
- 21. N U C L E I C A C I D S • made of nucleotides • Make up macromolecules of DNA • DNA inside nucleus: instructions for making proteins Monomer: nucleotide Polymer: DNA, RNA, ATP
- 22. Polymer examples: DNA RNA ATP- energy storage molecule • DNA Replication (makes copies of itself) • Encodes information (for proteins to be made) • Controls & instructs cells • Mutations (molecule of heredity) • Helps interpret the code
- 23. FOOD • fish, organ meats (liver) beans, asparagus, and mushrooms • superfoods such as chlorella, spirulina, and nutritional yeast.
- 24. CHON P R O T E I N S • Made of amino acids • Linked by peptide bonds Amino acid Peptide bonds
- 25. P R O T E I N S • Made of amino acids • Most Complex • Meat, hair, blood, insulin • CLASSES • Structure • Enzymes • Hormones • Antibodies • …more • food
- 26. Monomer: Amino acid 20 natural Polymer: Polypeptides Large molecules Examples: • Insulin • Hemoglobin • enzymes
- 27. SHAPE
- 28. PROTEINS: • Amino acid sequence • Protein SHAPE • Protein FUNCTION Proteins must fold into a working structure Insulin before folding Insulin after folding
- 29. Enzymes • Proteins that speed up (catalyze) reactions Substrate • molecule upon which the enzyme acts Active site • place where the enzyme bonds to the substrate SHAPES ARE IMPORTANT
- 30. Insulin • Acts like al key that opens a door so that glucose can enter your cells Diabetes: a condition in which a person’s body does not produce or respond to insulin, resulting in too much glucose in the blood and not enough in the cells
- 31. Hemoglobin • Found in red blood cells • Transports oxygen
- 32. FOOD
- 36. DIGESTION Digestion: process of breaking food down into particles small enough to be absorbed in the blood stream for cellular use 1. Mechanical digestion: Food is broken into smaller pieces by your teeth/tongue while saliva moistens it 2. Chemical digestion Amylase enzyme breaks starch down into glucose
- 37. SHAPE MATTERS Enzyme fits the substrate perfectly like a key in a lock Continues until starch is broken down into glucose molecules
- 38. DIGESTIVE ENZYMES Enzyme: speeds up a reaction Amylase- breaks starch into glucose Protease- breaks protein into amino acids Lipase- breaks fats into fatty acids & glycerol
- 39. DIGESTION (continued) 3. Mechanical digestion in the stomach: stomach muscles contract & relax to break down food 4. Chemical digestion in the stomach: -gastric juice: protease digests protein - acid kills germs 5. Pancreas: neutralizes stomach acid with a base - produces digestive enzymes to break down further for absorption
- 40. DIGESTION (continued) 6. Small intestine: 3 enzymes - amylase: breaks starch down into glucose - protease: breaks protein into amino acids - lipase: breaks fats into fatty acids & glycerol 7. Small intestines: - absorption: small particles are absorbed through wall of small intestine into bloodstream - needs a large surface area
- 41. DIGESTION (continued) 8. Small intestines: - tube is over 20 feet long - Inner wall has bends in it - wall covered in villi (small finger-like structures)
- 42. DIGESTION (continued) 9. Large intestines: - any indigestible food (fiber) passes into the large intestines (colon) - water is absorbed back into the body - food becomes solid waste: feces - feces stored in rectum & removed through the anus
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