Chemical Compounds in Living Things

• Inorganic – Does not contain Carbon

• Organic – Does contain Carbon– Carbon forms strong covalent bonds– Carbon can attach to other carbon atoms to

form chains (basis of life)– Carbon can form single, double, or triple

covalent bonds– Carbon chains can join to form rings

Macromolecules – “Giant Molecules”

Monomer (One part)

Polymer (Many parts)

Polymerization

Macromolecules

An In-Depth Look at Carbohydrates, Lipids, Proteins,

and Nucleic Acids

Note-Card Structures

HRest of molecule

Hydroxyl Group

CH

Rest of molecule

Carboxyl Group

COOH

Carbohydrate Basics

• Food sources of carbohydrates …

• Function in the body …

• Made of Carbon, Hydrogen and Oxygen– Ratio 1C : 2H : 1O

– Example: Glucose (C6H12O6)

Carbohydrate Monomers

• Monomer Monosaccharides– Meaning?– Building blocks of complex carbohydrates– Examples

• Glucose, fructose, galactose

OH

H

Dehydration Synthesis

• Meaning: Joining two monosaccharides• The Process:

– Occurs between 2 hydroxyl groups on adjacent Monosaccharides

– One hydroxyl binds to an H from a hydroxyl on a second Monosaccharide

– Covalent bond forms between the Monsaccharides

• The Products:– Water + Disaccharide (2 sugars)

Disaccharides

• Examples:– Sucrose, Maltose, Fructose

O

Dehydration Synthesis

C

OH

HC

HO

HMonosaccharide Monosaccharide

Dehydration Synthesis

C

OH

HC

HO

HMonosaccharide Monosaccharide

+

Dehydration Synthesis

CH

C

-O

HMonosaccharide Monosaccharide

+

HH

Dehydration Synthesis

CH

CO

H

HH

Disaccharide

Carbohydrate Polymer

• Polymer Polysaccharide– Long Chains of monosaccharides

Examples: Starch, glycogen, cellulose

O O

Hydrolysis

• Definition: Using water to break apart a polysaccharide– Reverse reaction of Dehydration synthesis

Hydrolysis

CH

CO

H

HH

Disaccharide

Hydrolysis

CH

C

-O

HMonosaccharide Monosaccharide

+

HH

Hydrolysis

C

OH

HC

HO

HMonosaccharide Monosaccharide

+

Hydrolysis

C

OH

HC

HO

HMonosaccharide Monosaccharide

Carbohydrate Structures

OH

H

Monosaccharide

Polysaccharide

Lipids

• Functions:– Cell Membranes– Chemical

Messengers– Insulation

• Examples:– Fats, Oils,

Waxes, Steroids

Composition• Glycerol and 3 Fatty Acids

– Glycerol: 3 hydrocarbon groups with a

hydroxyl on each

- Fatty Acid: (Monomers) Long chain of hydrocarbons with a carboxyl group at one end

Types of Fat

Types of Fats

• Saturated Fats – Carbons are saturated with hydrogens

• No double or triple bonds are present in the hydrocarbon tail of the fatty acid

• BAD LIPIDS: Meat and dairy products

Types of Fat

• (Mono) Unsaturated Fats – More H could be added

• Fatty acid contains at least 1 double (or triple) bond in hydrocarbon tail

• BETTER LIPIDS – Lipids of cooking oils

Types of Fat

• Polyunsaturated Fats

• 2 or more double (or triple) bonds exist between carbons in the hydrocarbon tail of the fatty acid

• GOOD LIPIDS – Corn oil, Sesame oil

Types of Fat

• Trans Fat– Worst type of Fat– Forms when vegetable oils harden into

margarine or shortening – Found in margarine, shortening, fried chicken,

french fries, donuts, cookies, and pastries.– Increase LDL levels– Decrease HDL levels

Cholesterol• 2 types

– HDL (High Density Lipoproteins)• “Good Cholesterol”• Protects against Heart Disease• Scientist believe HDL’s carry cholesterol away

from arteries to liver for disposal

– LDL (Low Density Lipoproteins)• “Bad Cholesterol”• Builds up on arterial walls causing clogging of

arteries Heart Disease

Lipid Structures

See Blackboard

Nucleic Acids – Genetic Material• Monomer - Nucleotides• 2 types:

– RNA: Ribonucleic Acid– DNA: Deoxyribonucleic Acid

• Roles in Body– Body Plans– Operating Instructions

DNA RNA Protein Looks

Composition of Nucleotide

P

5-Carbon Sugar

PhosphateNitrogenous Base

Proteins

• Function in body– Building blocks of body (Everything made out

of protein)– Messengers in cells– *** Enzymes ***

• Composition – C, H, N, O, (few have S)

Monomer – Amino Acids• 20 different amino acids• 9 essential amino acids – needed by body to

survive, but body cannot make them

Protein Structures

NH

H

Rest of Molecule

Amino Group

R

C

O

HON

H

H

C

H

Amino Acid

Amino Acids

• Amino Acids differ from one another by their R group

Bonding Amino Acids

• The carboxyl group of 1 AA faces the Amino group of a 2nd AA

• Dehydration Synthesis – Lose water

• Peptide bond forms

Protein Structure

• Primary Structure – Sequence of AA– One Dimension

• Secondary Structure – Twisted/Folded Chain of AA– Two Dimensions

AA – AA – AA – AA – AA - AA

AA – AA – AA - AA

A

A

Protein Structure

• Tertiary Structure – Twisted chain Folds– 3 Dimensions

• Quaternary Structure – 2 or more tertiary structures join

Enzyme Reactions

Enzyme Characteristics

• Most often are proteins

• Biological catalysts – speeds up chemical reactions

• Reusable – Used in multiple reactions• Summer t-shirt

• Specific – One type of enzyme for one type of reaction

Enzyme substrate reactionsSubstrate: Substance that the enzyme is working on

Active Site: Location where enzyme attaches to the substrate

How Enzymes Work

Reaction

Energy

Moral of Story: You need a lot of energy to begin a chemical reaction

Activation Energy

How Enzymes Work

Reaction

Energy

Enzymes reduce the amount of activation energy needed to start a reaction

How Enzymes Work

Reaction

Energy

Less energy is used to conduct the reaction so more reactions may occur thanks to an enzyme

Our Hero!

Typical Ways Enzymes Work

Enzymes may hold two molecules together in a specific way so that they can react

Typical Ways Enzymes Work

Enzymes may twist molecules

into more reactive forms

Typical Ways Enzymes Work

Enzymes can digest peptide bonds which link together amino acids in a protein

Enzyme Names Often Relate to Their Function

• A case study on Salivase– Enzyme found in

saliva– Secreted by salivary

glands in the mouth– Used to partially digest

starch into simple sugars before food is passed down esophagus

Factors that limit enzyme-substrate reactions

• Amount of Substrate– When all substrate is used up, the reaction stops

• Temperature– Most enzymes in our body function best at 37C– Hotter temperatures may destroy the enzymes

Jell-O• Jell-O contains a

protein called GELATIN which causes Jell-O to gel

Without Gelatin, Jell-O would fail to gel and you would have liquid Jell-O

Jell-O Continued

• Certain Fruits such as pineapple, kiwi, ginger root, papaya, and figs contain enzymes known as proteases that destroy gelatin

ProteaseLiquid Jell-O

Jell-O Continued

• Certain dish and laundry soaps also contain these enzymes to aid in removing stains from dishes and clothing

Jell-O

• In today’s lab we are going to investigate which soaps contain these enzymes