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Bio-Bio-MacromoleculesMacromolecules

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Organic Organic CompoundsCompounds

• CompoundsCompounds that contain CARBONCARBON are called organicorganic.

• MacromoleculesMacromolecules are large organic moleculesorganic molecules.

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Carbon (C)Carbon (C)• CarbonCarbon has 4 electrons4 electrons in

outer shell.

• CarbonCarbon can form covalent covalent bondsbonds with as many as 4 4 other atoms (elements).

• Usually with C, H, O or NC, H, O or N.

• Example:Example: CHCH44(methane)(methane)

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BIO-BIO-MacromoleculesMacromolecules

• Large organic molecules.Large organic molecules.• Also called POLYMERSPOLYMERS.• Made up of smaller “building

blocks” called MONOMERSMONOMERS.• Examples:Examples:

1. Carbohydrates1. Carbohydrates2. Lipids2. Lipids3. Proteins3. Proteins4. Nucleic acids (DNA and RNA)4. Nucleic acids (DNA and RNA)

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CarbohydratCarbohydrateses

(CH2O)nCHO in 1:2:1 ratio.

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CarbohydratesCarbohydrates

• 3 forms: Small sugar 3 forms: Small sugar moleculesmolecules to large sugar large sugar moleculesmolecules.

1.1. monosaccharidemonosaccharide2.2. disaccharidedisaccharide3.3. polysaccharidepolysaccharide

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CarbohydratesCarbohydratesMonosaccharide: one sugar Monosaccharide: one sugar

unitunit

ExamplesExamples

(3 most common)1(3 most common)1..Glucose Glucose

2,DeoxyriboseDeoxyribose

33. Ribose. Ribose

andand fructose galactosefructose galactose

glucoseglucose

((C6H12O6

)

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CarbohydratesCarbohydratesDisaccharide: two sugars unitDisaccharide: two sugars unit

Examples: Examples: – Sucrose Sucrose

(glucose+fructose)(glucose+fructose)sugar canesugar cane– Lactose Lactose

(glucose+galactose)(glucose+galactose)milkmilk– Maltose (glucose+glucose)Maltose (glucose+glucose)maltmalt

glucoseglucoseglucoseglucose

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CarbohydratesCarbohydrates

Polysaccharide: many sugar units of Polysaccharide: many sugar units of glucoseglucose

Examples:Examples:starch(starch(plantsplants) ) (bread, potatoes, wheat,corn)(bread, potatoes, wheat,corn)

glycogen(glycogen(animalsanimals) ) (liver, muscle)(liver, muscle)

cellulose(cellulose(plantsplants) ) (lettuce, corn, wood, leaf etc)(lettuce, corn, wood, leaf etc)

glucoseglucoseglucoseglucose

glucoseglucoseglucoseglucose

glucoseglucoseglucoseglucose

glucoseglucoseglucoseglucose

cellulosecellulose

The function of carbohydrate is to store short(glucose) and long term(starch) energy supply; structural function of cellulose.

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CarbohydratesCarbohydratesParallele lines allow for fiber formation: which give structural strength

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LipidsLipids

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LipidsLipids• General term for compounds which are non-polar and

not soluble in waternot soluble in water.• Lipids are soluble in hydrophobic solvents are soluble in hydrophobic solvents • Lipids have more bonds(more energy)Lipids have more bonds(more energy) than carbohydrates than carbohydrates Remember:Remember: “ Lipids store the most “ Lipids store the most

energy”. Long term storage of energy.energy”. Long term storage of energy.• Examples:Examples: 1. Fats1. Fats

2. Phospholipids2. Phospholipids3. Oils3. Oils4. Waxes4. Waxes

5. Steroid hormones Estrogen testosteron (Cholesterol)5. Steroid hormones Estrogen testosteron (Cholesterol)6. Triglycerides6. Triglycerides

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LipidsLipidsSix functions of lipids:Six functions of lipids:

1.1. Long term Long term energy storageenergy storage2.2. Protection against heat loss Protection against heat loss (insulation)(insulation)3.3. Protection against physical shockProtection against physical shock4.4. Protection against water lossProtection against water loss5.5. Chemical messengers (hormones)Chemical messengers (hormones)6.6. Major component of membranes Major component of membranes (phospholipids)(phospholipids)

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LipidsLipidsTriglycerides (most lipids) Triglycerides (most lipids)

Are cAre composed of 1 glycerol1 glycerol and 3 3 fatty acidsfatty acids.

H

H-C----O

H-C----O

H-C----O

H

glycerol

O

C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3

=

3 fatty acids

O

C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3

=

O

C-CH2-CH2-CH2-CH =CH-CH2-CH

2-CH2 -CH

2 -CH3

=

PhospholipidsMajor building block of the cell membrane

Hydrophilic head

Hydrophobic tails

Soluble in water

Insoluble in water

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Fatty AcidsFatty AcidsThere are two kinds of fatty acidsfatty acids you may see these on food labels:

1.1. Saturated fatty acids:Saturated fatty acids: no double bonds health , they are as straight chains , thus are usually no double bonds health , they are as straight chains , thus are usually solid at room Temp (bad fat for your health)solid at room Temp (bad fat for your health)

2.2.Unsaturated fatty acids:Unsaturated fatty acids: Have double bonds, are bent in shape, thus are liquids at room Temp. (good Have double bonds, are bent in shape, thus are liquids at room Temp. (good fat : Olive oil, salmon and sardine oil, duck meat oil)fat : Olive oil, salmon and sardine oil, duck meat oil)

-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3

0=

O

C-CH2-CH2-CH2-CH=CH-CH2 -CH

2 -CH2 -CH

2 -CH3

=

unsaturated

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ProteinsProteins

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Proteins Proteins (Polypeptides)(Polypeptides)• Amino acids (20 different kinds of aa) bonded

together by peptide bondspeptide bonds (polypeptidespolypeptides).

• Six functions of proteins:Six functions of proteins:1.1. Storage: albumin (egg white)Storage: albumin (egg white)2.2. Transport: hemoglobinTransport: hemoglobin3.3. Regulatory: hormones(insulin)Regulatory: hormones(insulin)4.4. Movement:Movement: muscles muscles5.5. Structural: membranes, hair, nails,collagenStructural: membranes, hair, nails,collagen6.6. Enzymes:Enzymes: Catalyst to cellular reactions. Catalyst to cellular reactions.

Enzymes are involve in metabolism

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Proteins Proteins (Polypeptides)(Polypeptides)

Four levels of protein structure:Four levels of protein structure:

A.A. Primary StructurePrimary Structure

B.B. Secondary Structure Secondary Structure

C.C. Tertiary Structure Tertiary Structure

D.D. Quaternary Structure Quaternary Structure These protein’s structures are very sensitive to These protein’s structures are very sensitive to

temperaturetemperature (those structures depend on (those structures depend on hydrogen bonds : hydrogen bonds : albuminalbumin of egg white of egg white hardens with boiling water) and hardens with boiling water) and PHPH (Amino (Amino acid ionic charges: acid ionic charges: caseincasein of milk curdles of milk curdles with acid of lemon juice)with acid of lemon juice)

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Example # 1: Collagen and Keratin

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Primary StructureAmino acids (monomers) bonded together by peptide bonds that peptide bonds that

form straight chains of form straight chains of Polymers(Polymers(=polypeptide). Very large =polypeptide). Very large polypeptide = protein. Metabolic proteins are polypeptide = protein. Metabolic proteins are Enzymes. Enzymes. Peptide Peptide bond is formed by the bond is formed by the Amino/CarboxylAmino/Carboxyl sections of the Amino acid. sections of the Amino acid. The The RR group is responsible for group is responsible for

the the Hydrogen and ionic bonds Hydrogen and ionic bonds formed within the protein.formed within the protein.

aa1 aa2 aa3 aa4 aa5 aa6

Peptide Bonds

Amino Acids (aa)

Amino acids only differ by their R group

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Secondary Structure

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Secondary StructureSecondary Structure• 3-dimensional folding

arrangement of a primary primary structurestructure into coilscoils and pleatspleats held together by hydrogen bondshydrogen bonds.

• Two examples:Two examples:

Alpha HelixAlpha HelixBeta Pleated SheetBeta Pleated Sheet

Hydrogen bonds( sensitive to temperature= denatured)Hydrogen bonds( sensitive to temperature= denatured)3 Example: 3 Example: AlbuminAlbumin in Egg white, in Egg white, KeratinKeratin in hair. Fever to in hair. Fever to fight bacterial infectionfight bacterial infection

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Tertiary StructureTertiary Structure• Secondary structuresSecondary structures bentbent and foldedfolded

into a more complex 3-D arrangementmore complex 3-D arrangement of linked polypeptides

• Bonds: Hydrogen-bonds, ionic, Bonds: Hydrogen-bonds, ionic, disulfide bridges (S-S)disulfide bridges (S-S)

• Called a “subunit”.“subunit”.

Alpha HelixAlpha Helix

Beta Pleated SheetBeta Pleated Sheet

This subunit is made of 3 chains of polypeptide

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Quaternary Quaternary StructureStructure

Example # 2

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Quaternary Quaternary StructureStructure

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Quaternary Quaternary StructureStructure•Effect of temperature and PH

On four different Enzymes(proteins) (A,B,X,Y)

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Nucleic Nucleic AcidsAcids

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Nucleic acidsNucleic acids• Two types:Two types:

a. Deoxyribonucleic acid a. Deoxyribonucleic acid ((DNADNA-- double helix) double helix) b. Ribonucleic acid (b. Ribonucleic acid (RNARNA-single -single strand) strand)

• Nucleic acids Nucleic acids are composed of long chains of nucleotidesnucleotides

• The function of nucleic acids is to contain and transfer genetic information.

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Nucleic acidsNucleic acids• Nucleotides include:Nucleotides include:

phosphate groupphosphate grouppentose sugar (5-carbon)pentose sugar (5-carbon)nitrogenous bases:nitrogenous bases:

adenine (A)adenine (A)thymine (T) DNA onlythymine (T) DNA onlyuracil (U) RNA onlyuracil (U) RNA onlycytosine (C)cytosine (C)guanine (G)guanine (G)

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A NucleotideA Nucleotide

OO=P-O O

PhosphatePhosphate GroupGroup

NNitrogenous baseNitrogenous base (A, G, C,T or (A, G, C,T or UU))

CH2

O

C1C4

C3 C2

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SugarSugar(deoxyribose)(deoxyribose)

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Nitrogenous basesNitrogenous basesPurines

PyrimidinesAdenine Guanine Cytosine Thymine

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DNA - double helixDNA - double helix

P

P

P

O

O

O

1

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4

5

5

3

3

5

P

P

PO

O

O

1

2 3

4

5

5

3

5

3

G C

T A

Hydrogen bonds

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DNA - double helixDNA - double helix