biochemistry powerpoint level.ppt · fatty acids and glycerol. ... f a t t y a c i d s. importance...
TRANSCRIPT
Organic Chemistry
Organic chemistry is the study of:
molecules containing carbon to
carbon bonds.
Macromolecules are very large
organic molecules.
Four Biological Macromolecules
Carbohydrates- starches & sugars
Lipids- fats
Proteins
Nucleic Acids- DNA & RNA
Building Blocks of Life
To build macromolecules, smaller units
(subunits) called monomers are put
together.
Many single units, called monomers,
bond together to form larger chainscalled polymers.
Carbohydrates
MONOMER:
Glucose – C6H12O6 -simple sugar that
cell’s use as its main source of energy(Blood Sugar)
POLYMERS:
Starch, Glycogen, & Cellulose
Food Sources:
–Starches: bread, cereal, pasta, rice,
potato, oats
–Sugars: candy, fruit, milk, sodas
Carbohydrates
Carbohydrate Storage
Starch – molecules created by plants to store excess glucose.
Shape: Long polymer chains of glucose
Glycogen – molecules created by animals to store excess glucose in the liver and in
muscle tissue until needed.
Shape: Long branching polymer chains of glucose
Structural Carbohydrate
Cellulose – forms cell walls of plants and gives plant structural support
-found in wood, paper, cotton, straw.
-source of dietary fiber (vegetables & fruit)
Shape: Long compact polymer chains of glucose
Lipid Monomers
Monomers:
Fatty Acids and Glycerol.
Two polymers:
Saturated & Unsaturated fats.
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Importance of Lipids (fats)
Functions in body:
Provide long term energy (1 gram fat = 9 calories, 1 gram carbohydrate = 4 calories)
Major part of cell membranes
Provide insulation/cushion to body organs
Where found:
Most vegetable oils,
canola oil, olive oil
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Unsaturated fats: The Good Fats
Shape:
3 fatty acids bonded to a glycerol “E”=liquid
Saturated fats: The Bad Fats
Where found: animal fat,
butter, bacon,
margarine, shortening
Shape:
3 fatty acids bonded to a
glycerol “E”=solid
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PROTEINS
Monomers:
Amino Acids -20 different ones (the order and kind determine the type of protein)
Two polymers:
Structural Proteins & Enzymes
Food Sources:
Meats, fish, eggs, beans, cheese, milk
Importance of Structural Proteins
1. Build and repair muscle, bone, tendons,
ligaments, hair, feathers, nails, skin,etc.
2. Part of cell membranes.
3. Helps blood transport oxygen and form
clots.
4. Aid with the immune system defense.
Enzymes
Function-biological catalyst that speeds
up & controls all chemical reactions in
the body
Shape: Long chains of amino acids folded into shapes that have grooves to fit other molecules.
Fragile Enzymes
Enzymes are found working in every cell of the body.
Any extreme change in pH or temperature can denature or unravel a protein.
Denatured proteins can not return it their original shape and no longer function.
NUCLEIC ACIDS
Monomers:
Nucleotide
Polymers:
DNA, RNA, ATP
Food Sources:
Fresh unprocessed
foods
Parts of a Nucleotide
S
P
NB
DNA
Function:DNA stores the genetic information needed to build
your body, and maintain it for life.
Shape:
Double Helix- two chains of nucleotides bonded down the middle like a zipper to form a twisted ladder shape.
Where Found:
In the nucleus of every cell of the body.
RNA
Function:RNA carries out the instructions found in DNA. It is
used in making proteins.
Shape:A single chain of nucleotides
Where Found:
Inside and outside of nucleus.