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MACROMOLECULES OF LIFE

MACROMOLECULES OF LIFE. Found in all living things Building blocks of all cells Made up of the atoms: Carbon, oxygen, hydrogen, Nitrogen, Phosphorus, and Sulfur There are 4 Carbohydrates  C, H, & O Lipids  C, H, & O Proteins  C, H, O, N, & S Nucleic Acids  C, H, O, N, & P.

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MACROMOLECULES OF LIFE

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  1. MACROMOLECULES OF LIFE • Found in all living things • Building blocks of all cells • Made up of the atoms: Carbon, oxygen, hydrogen, Nitrogen, Phosphorus, and Sulfur • There are 4 • Carbohydrates  C, H, & O • Lipids  C, H, & O • Proteins  C, H, O, N, & S • Nucleic Acids  C, H, O, N, & P

  2. Basic units: sugars Provide energy and structural support Fiber is a carbohydrate that prevents constipation Foods: breads, cereals, vegetables, fruits, & seeds Extra glucose is converted into glycogen in the liver Glucose Carbohydrates

  3. Test for Simple Carbohydrates Benedict’s solution • Benedict's solution is a chemical indicator for simple sugars such as glucose: C6H12O6. • Aqua blue: negative test; yellow/green/brick red, etc.: positive test

  4. Test for Complex Carbohydrates Test for Complex Carbohydrates Iodine Solution • Iodine solution Æ color change = blue to black

  5. Lipids/Fats • Basic units: fatty acids • Functions: provides energy & structure, cushions the body, and prevents heat loss • Found in butter, margarine, candy • made of fatty acid molecules that consist of two distinct regions: • a long hydrophobic hydrocarbon chain • a hydrophilic head

  6. Test for lipids Test for Fats (lipids) Sudan IV • If lipids are present the Sudan IV will stain them reddish‐orange (positive test). Also used is the paper bag method. If the bag shows a grease spot then there are fats present.

  7. Saturated Fats • contain single carbon-to-carbon bonds • has lots of hydrogen • solid at room temperature (beef, pork, chicken, dairy) • found in animal products • Reduce Intake!  can clog blood vessels

  8. Unsaturated Fats • contain double or triple carbon-to-carbon bonds & fewer hydrogen atoms • Liquid at room temperature (oils, nuts, & seeds) • found in plant products • Better Intake!

  9. Saturated Fat Unsaturated Fat Molecular structures of Fats

  10. James Watson and Francis Crick with DNA Model in 1953. DNA Structure discovery

  11. Nucleic Acids • Atoms: C, H, O, N, P • Basic units: nucleotides composed of  • Sugar • Phosphate group • Base: cytosine, guanine, adenime, thymine, uracil • There are two types: • DNA (deoxyribonucleic acid) • RNA (ribonucleic acid) • Function: DNA directs & controls all activities of all cells in an organism – RNA helps

  12. DNA –DeoxyriboNucleic Acid DNA is the hereditary material passed on from parents to offspring Structure: double-stranded • Phosphate group • Sugar  deoxyribose • Bases  Cytosine – Guanine Adenine – Thymine

  13. RNA RNA helps the DNA RiboNucleic Acid Structure: single-stranded Basic units: nucleotides • Phosphate group • Sugar  ribose • Bases  Cytosine – Guanine Adenine – Uracil

  14. Nitrogenous Bases

  15. Proteins • Atoms: C, H, O, N, S • Basic units: amino acids (20) • Provide energy & structure, repairs body tissues • Some are called hormones, enzymes, neurotransmitters, etc. • Foods high in protein: meat, eggs, poultry, milk & milk products, nuts, dried beans, peas, & lentils

  16. Primary Structure The very basic strand of amino acids Secondary Structure The hydrogen-bond interaction among strands of amino acids giving alpha helices and beta-sheets shapes . Proteins

  17. Tertiary Structure Interaction between alpha helices and beta-sheets. These protein domains for small globular proteins. Quaternary Structure Small globular proteins form protein aggregates. A famous example is hemoglobin. Proteins

  18. Protein Structures

  19. Protein Structures (Cont’d)

  20. Are proteins Speed up chemical reactions without being consumed or using energy Enzymes Amylase - breaks down sugar Proteases - break down proteins Lipases - break down lipids Catalase - breaks down hydrogen peroxide Enzymes

  21. Enzyme Action Models Models

  22. Enzyme Action Models • lock and key model substrate & the enzyme fit together perfectly • induced-fit model Enzyme changes shape slightly to accommodate the substrate

  23. Factors that affect enzyme action: • Temperature – 37oC best for human enzymes • pH – different for each enzyme • 7 for amylase in the mouth • 2 for pepsin in the stomach • 8 for trypsin in the intestines • Concentration of enzyme and substrate • Coenzymes – helpers such as minerals and vitamins

  24. Macromolecules parts of the cell Membrane

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