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Macromolecules

Macromolecules. 4 major groups. Lipids Carbohydrates Nucleic acids Proteins. Making/Breaking Macromolecules. To make bonds you create water=Dehydration To break bonds use water w/enzymes=Hydrolysis. Organic Molecules. 96% = C, H, O & N 4% = P, K, S, Na, Cl, Fe, Zn. Hydrocarbons.

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Macromolecules

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  1. Macromolecules

  2. 4 major groups • Lipids • Carbohydrates • Nucleic acids • Proteins

  3. Making/Breaking Macromolecules • To make bonds you create water=Dehydration • To break bonds use water w/enzymes=Hydrolysis

  4. Organic Molecules • 96% = C, H, O & N • 4% = P, K, S, Na, Cl, Fe, Zn

  5. Hydrocarbons Consist of Carbon, Hydrogen and Oxygen only

  6. Lipids • Most are hydrophobic & won’t dissolve • triglycerides and phospholipids are amphipathic • CHO only no other atoms present • Fatty acid = monomer

  7. Lipids Fats: glycerol and fatty acids Oils: liquid fats

  8. H:O is variable in fats which will help you identify the molecules. There is usually very small amounts of oxygen in fats

  9. Lipids are huge molecules that are usually linear

  10. Saturated Vs. Unsaturated • Saturated fat-carbon backbone has no double bonds (full of H) • Unsaturated fat-Some H atoms are missing and replaced by double bonds (easier to break down and therefore healthier)

  11. Monounsaturated Fat • 1 double bond • Healthier than unsaturated because a kink at the double bond prevents packing of molecules (easy to break down) • A recent study suggested that monounsaturated fats actually reduce cholesterol!

  12. Polyunsaturated • A fatty acid with many double bonds • The healthiest type of fat

  13. Trans fats • Fat with a double bond where the Hydrogens are found on different sides of the molecule H C=C H

  14. These behave like saturated fats in the body and can raise your cholesterol levels and plug blood vessels!!

  15. Hydrogenated Fats Unsaturated fats are purposefully saturated to produce solids (margarine) Also creates trans fats

  16. Most plant fats are unsaturated (Olive oil) Most animal fats are saturated (butter, lard)

  17. Glycerol • Important for building lipids • Glycerol is needed to make a triglyceride and a phospholipid

  18. Triglycerides • When lipids are in excess transported through blood stream for storage as a triglyceride • From food or made by the liver

  19. Phospholipids • Used to make the phospholipid bilayer of the cell membrane • 1 phosphate 2 fatty acids

  20. Steroids • Identifiable by 4 rings • Cholesterol Progesterone Testosterone Estrogen Turns into Turns into Turns into

  21. Anabolic Steroids To build up Synthetic testosterone – used to build up dz muslces Testosterone = Increases bone/muscle mass

  22. Too much in males: violent mood swings, depression, liver damage, cancer, increase cholesterol and bp, heart problems, shrink testicles (d/t reduced production of testosterone), decreased sex drive, infertility, and breast enlargement Too much in females: masculine characteristics, disrupts menstruation, stunts bone growth

  23. Cholesterol • Self learning exercise • Pass out worksheet

  24. Carbohydrates • Refers to all types of sugars simple to complex • CHO only no other atoms • H:O 2:1 • Used to make ATP

  25. Monosaccharides • All CH2O (ex) C6H12O6 (isomers) • Glucose, galactose, fructose are called hexoses (6 sided) • Deoxyribose and ribose are called pentoses (5 sided)

  26. Each isomer is arranged differently giving it unique properties

  27. Disaccharides • Sucrose, Maltose and lactose • All C12H22O11

  28. Glucose + fructose = sucrose (cane sugar) • Glucose + galactose = lactose (milk sugar) • Glucose + glucose = maltose (malt sugar)

  29. Lactose Intolerance More common than not Enzyme Lactase breaks down lactose

  30. Fun Facts 75% of African American/Native Americans and 90% of Asians are deficient by their teenage years Only 15% of European decent become dificent

  31. Lactose tolerance is a mutation and a deficiency is the norm!

  32. Sweetness How sweet something is depends on how strongly it bonds with receptors on the tongue Artificial sweeteners are 150  8,000X sweeter than sucrose

  33. Glycosidic Bond • Dehydration RXN • O atom forms a bridge b/w 2 C atoms

  34. Polysaccharides • Comprised of hundreds of glucose molecules • (C6 H10 O5 )n

  35. Animals – glycogen, branched (made by liver, muscles, brain and more) • Plants – starch, helical • Used to store energy

  36. Chitin exoskeleton of insects, arachnids and crustaceans Is it a carb? Although it contains N, it is primarily glucose and so they categorize it as a carb.

  37. Cellulose (cell walls of plants )

  38. Glycoproteins • Short sugar chains (Oligosaccharides ) bound to 1 or more proteins • Receptors

  39. Excess Carbs Turn into glycogen If your glycogen stores are maxed out then it turns into fat

  40. Nucleic Acids • 4 Nitrogenous bases (ATGC and U in RNA) • Purines (2 rings=AG) • Pyrimidines (1 ring= CUT) • DNA, RNA, ATP!!

  41. ATP • Molecule with stored energy between Phosphate groups

  42. We will cover DNA/RNA in depth later

  43. Amino acids • Always has an amine, carboxyl and R groups on 1 alpha C. • Carboxyl group = acid • Proline is the only exception • 20 essential Amino acids • CHON atoms and sometimes S, P or Fe

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