Biochemistry Chapter 6. The element carbon is a component of almost all biological (organic)...
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Transcript of Biochemistry Chapter 6. The element carbon is a component of almost all biological (organic)...
Carbon has 4 electrons in its outermost energy level.
Carbon compounds can be straight chains, branched chains, and rings.
Carbon can share 1, 2, or 3 pairs of electrons with another atom
Functional groups influence molecule characteristics
Hydroxyl –OH OCarboxyl –C-OH
HAmino N-H
OPhosphate -O-P-OH OH
Macromolecules large molecules formed by joining smaller organic molecules
Polymers molecules made from repeating units of identical or nearly identical compounds linked together by covalent bonds
Condensation Reaction-water is released each time a monomer is added to a polymer
Hydrolysis-water breaks down a polymer
Reverse of each other
Energy Currency adenosine triphosphate-ATP
Bonds between the phosphate groups are less stable
When bond is broken, (hydrolysis) energy is released
Carbohydrates
Compounds composed of carbon, hydrogen, and oxygen in a ratio of one oxygen and two hydrogen atoms for each carbon atom—(CH2O)n
Values of n ranging from three to seven are called simple sugars, or monosaccharides.
Two monosaccharides joined together form a disaccharide.
Longer carbohydrate molecules are called polysaccharides.
Amino acids have a central carbon atom.
One of the four carbon bonds is with hydrogen.
The other three bonds are with an amino group (–NH2), a carboxyl group (–COOH), and a variable group (–R).
The number and the order in which the amino acids are joined define the protein’s primary structure.
After an amino acid chain is formed, it folds into a unique three-dimensional shape, which is the protein’s secondary structure, such as a helix or a pleat.
LipidsMolecules made mostly of carbon and hydrogen
A triglyceride is a fat if it is solid at room temperature and an oil if it is liquid at room temperature.
Lipids only single bonds - saturated fats.
Lipids at least one double bond - unsaturated fats.
Fats more than one double bond - polyunsaturated fats.
Phospholipids Made of a glycerol,
phosphate group and 2 fatty acid chains
2 layers of these-bilayer-makes up cell membranes