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Do Now

Write a response to this cartoon. What are Organic Foods?

• Environment friendly

• Naturally grown in the earth

• Pesticide free

• Contain elements found in earth

(carbon)

What will carbon look like in its purest form?

- Most of the time has hydrogen, oxygen, nitrogen.

• Elements composed of atoms….

- ALWAYS has * CARBON

Organic Compounds

• Carbon is the central atom of life.

Carbon is cool

• Because carbon contains 4 electrons in its

outer shell, it can pair in many ways with

many different atoms in an “attempt”

to fill its outer shell.

Carbon can form four bonds (covalent) at

once because it has 4 valence (outer shell)

electrons.

In Biology, Shape Matters

Its not just chemical formula, it’s the shape of the

molecule that lets it do its “job”

Some biological molecules.

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Example: C6H12O6 (sugar from plant)

Structure:

Larger٭ & more

complex than inorganic

Form long chains٭ with

other carbon atoms.

Carbon atoms close up٭

to form RINGS.

٭ Carbons can bond with other carbon atoms.

٭ Carbons can bond with many elements. Such as hydrogen, oxygen, sulfur, nitrogen, etc.

٭ Carbon has an unlimited size & arrangement.

Propane Isooctane

Carbon ‘bonds’ store٭

the energy needed for

ATP when intact.

4 Major Types of Organic

Compounds

1. Carbohydrates

2. Lipids

3. Proteins

4. Nucleic Acids

monomermonomermonomermonomer

A small molecule that can combine with other monomers to form a polymer.

polymerpolymerpolymerpolymer

large molecules (macromolecules) made up of repeating units of simple monomers connected by covalent bonds

Rules of the Game

Macromolecules are built by linking a set

of building blocks (monomers) together

into long chains (a polymer).

Each hexagon is this figure is a

monomer building block linked

together to form a polymer.

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4 Types of

Macromolecules

Carbohydrates

Lipids

Proteins

Nucleic Acids

http://www.biologycorner.com/bio3/notes_organic.html

Carbohydrates

Made up of:

Carbon

Hydrogen

Oxygen

C:H:O (1:2:1 ratio)

Characteristics of

Carbohydrates

• Functions: main energy source and gives structure

• Ends in “-ose” (except starch)

• An Isomer – meaning it’s a compound that has the

same chemical formula, but different structures.

C6H12O6

Glucose Fructose Galactose

• Dissolves in water (soluble)

Carbohydrates

Monosaccharides Disaccharides Polysaccharides

Simple ring sugar

http://www.biologycorner.com/bio3/notes_organic.html

Repeated rings of

sugarTwo ring sugar

Glucose

Fructose

Maltose

Lactose

Sucrose

Starch (plants)

Glycogen (animals)

Cellulose (plants)

Chitin

Monosaccharides

(Single sugars)

Building blocks٭ of

carbohydrates

Glucose

Ex) Corn syrup

Human blood

Monosaccharides

Ex) Corn syrup

Human blood

(The sweetest

sugar)

Ex) Honey

Glucose

Fructose

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Disaccharides

Sucrose

Disaccharides

Maltose

Ex) Beer, Asian cooking

Lactose

Ex) Milk

Cellulose gum is a food

thickener, derived from wood,

& used in toothpaste to keep

the paste from oozing down

into the bristles.

Cellulose found in plant cells

Where Can Cellulose Be Found?

•The structure of

green plants (cell

wall).

•Not digestible &

referred to as

‘dietary fiber’.

Polysaccharides

Cellulose

Ex) Cell walls, wood,

paper, thickener for

shampoos

Starch

Ex) Bread,

rice, potatoes

Starch

• Plants store EXTRA sugar as Starch

• Animals store EXTRA sugar as Glycogen

(the Liver releases this when in need).

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Dehydration Synthesis

• The Process that bond molecules together by

removing water.

• This is how large organic compounds (sugar

molecules) are created.

• Enzymes must be present!!!!

sugar + sugar starchenzyme

Dehydration Synthesis(Remove water) (Add)

O OOHHO

Polymer

enzyme

Water Removed

http://science.nhmccd.edu/biol/dehydrat/dehydrat.html

Hydrolysis

• Water is added to Break down

large sugar molecules.

starch sugar + sugarenzyme

http://science.nhmccd.edu/biol/dehydrat/dehydrat.html

Lipids

Made up of:

Carbon

Hydrogen

Oxygen

* Less Oxygen atoms in lipids

Characteristics of

Lipids

Functions:

† For cell structure (cell membrane)

† Reserve energy (stored energy)

†Provide insulation

Structure of Lipids

C57H110O6

Fatty Acid Glycerol3 carbon

molecule

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LIPIDS

(Types)

Fats Oils Waxes Steriods

• Insoluble in water (water proof)

http://science.nhmccd.edu/biol/dehydrat/dehydrat.html

Formation of Lipidsthrough dehydration synthesis

3 fatty acid molecule1 Glycerol

Hydrolysis of Lipids

• http://www.biotopics.co.uk/as/lipidhydrolys

is.html

Saturated vs. Unsaturated

Fatty Acids

Types of Fats

Saturated Unsaturated Polyunsaturated

Fatty acids with

Single bonds

Fatty acids with

double/triple bonds

Chains with more than

one double/triple bond

Solid at room

temperature

Liquid at room

temperature

Liquid at room

temperature

Milk, cheese,

animal meat,

coconut oil

Nut, canola oil,

olive oil

Soybean oil, corn

oil, salmon, trout,

sunflower seeds

Hydrogenation

- unsaturated fats changed into saturated fats by

replacing the double bonds into hydrogen bonds

(hydrogenated oils). E.g. packaged foods

Cholesterol

- an essential compound found in most animal

tissue. Can build up and clog arteries.

Trans fats…partially hydrogenated

oils…hydrogenated fats

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Foods with transfats

• Here are some foods you may want to avoid or at least cut back on.

�cakes

�cookies

�margerine

�french fries

�potato chips

When in doubt, read the label.

Health risks and Transfats

• Coronary heart

disease.

• Alzheimer’s disease.

• Cancer.

• Diabetes.

• Liver disfunction.

• Infertility.

• Obesity.

Saturated or Unsaturated?

• Which leads to higher cholesterol?

_________________

• Which helps to reduce cholesterol?

___________________

• Is animal fat a saturated or an unsaturated fat?

___________________

Exit out ticket

• Now that you are experts on Lipids,

complete this assignment and then…Enjoy

your Lunch!

The End

Weblink for Lipids

http://biology.clc.uc.edu/Courses/bio104/lipids.htm

http://www.americanheart.org/presenter.jhtml?identi

fier=3055399

Proteins

Made up of:

Carbon

Hydrogen

Oxygen

Nitrogen

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Characteristics of Proteins

• Extremely large and complex

• Bond between two amino acids is a

peptide bond.

• Can form dipeptide or polypeptide bonds

(a long chain of amino acids).

• All proteins are made up of at least

1 polypeptide chain.

Functions

of Proteins

Enzyme

Catalyst

Ex)

Amylase (break

down

starch into

sugar)

Defense

Ex)

Antibodies

(fight disease)

TransportStructure

&SupportMotion

Ex)

Hemoglobin

Cell

membrane

Ex) Skin,

ligaments,

tendons,

& bones

Ex)

Actin

Regulation

Ex)

Hormones

Proteins

Amino Acids

the building blocks of proteins

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PARTS

Hydrogen

Name the 4 Parts of A

Protein Structure

1. __________________

2. __________________

3. __________________

4. __________________

Amino group

Carboxyl group

Hydrogen

Variable group

Formation of Proteins

This combines amino acids together.

through dehydration synthesis

http://science.nhmccd.edu/biol/dehydrat/dehydrat.html

Peptide Bond

• Dehydration

synthesis occurs

between the

carboxyl group

& the amino acid

group.Peptide Bond

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20 different amino

acids in living

things

Dehydration Synthesis or Hydrolysis?

Dehydration Synthesis

Nucleic Acids

Made up of:

Carbon

Hydrogen

Oxygen

Nitrogen

*Phosphorus

2 Types of Nucleic Acids

1. DNA

2. RNA

Functions of Nucleic Acids

† DNA

-Controls the development of all cells through metabolic activities.

† RNA

- Helps DNA make proteins

Characteristics of

DNA

(Deoxyribonucleic acid)

† Found in the nucleus of the cell

†Long chains of repeating nucleotides

†Hereditary information passed from parent to offspring

†Double helix (twisted ladder) formation

Phosphate group

5 Carbon

Sugar

Nitrogenous

group

Nucleotide

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DNA

Made up of:

•Phosphate group

•Sugar

(deoxyribose)

•Nitrogen bases

adenine

*thymine

guanine

cytosine

Characteristics

of RNA

(Ribonucleic acid)

† Found in the nucleus of cell

† Made up of repeating

units of nucleotides

† Responsible for making

proteins

† Only one chain

RNA

Made up of:

•Phosphate group

•Sugar (ribose)

•Nitrogen bases

adenine

*uracil

guanine

cytosine

Nitrogen Bases

• Come in Four Flavors

• Cytosine

• Guanine

• Adenine

• Thymine

To Model This… To Model This…

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To Model This… To Model This…

Notice that… And Adenine

Fit Together

Also

Guanine and Cytosine

Fit Together

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Also

Guanine and Cytosine

Fit Together

Adenine

is always paired up with

*Thymine (DNA)

*Uracil (RNA)

Cytosine

is always paired up with

Guanine

These Build new Polymers of

Nucleotides to Create DNA

The Shape

of the Nucleotides

Causes DNA to Twist

• This twist is called a helix

• DNA has a double helix

Review

• Macromolecules are made up of long

chains of __________.Polymers

• What monomers add up to make a polymer

of protein? ________________

•What monomers add up to make a polymer of

nucleic acids? ______________.

http://www.biologycorner.com/bio3/notes_organic.html

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Name 4 Macromolecules

(large size molecules)

• ________________

• ___________

• ___________

• ___________

Carbohydrates

Lipids

Proteins

Nucleic Acids

Sample Venn Diagram

Marissa David

Extra Slides

Fats(Types)

Saturated Monounsaturated

Milk, cheese, animal

meat, coconut oil

(Maximum number of

hydrogen atoms)

Polyunsaturated

Nut, canola oil, and

olive oil

Corn oil, soy,

sunflower oil, and

fish(One less hydrogen

atom b/c carbon has

double bond)