BIOLOGICAL

MOLECULES 2
CARBOHYDRATES
AND LIPIDS
 Learning Outcomes
1. Categorize the following
biological molecules as to their
structure and function
A. Carbohydrates
B. Lipids
C. Proteins
D. Nucleic acids
2. Explain the role of each
biological molecule in specific
metabolic processes
CARBOHYDRATES
 These are compounds
composed of CARBON,
HYDROGEN and OXYGEN.
 These are the primary products
of photosynthesis by green
plants.
 They are sources of energy for
the activities of the cell.
CARBOHYDRATES
Can be classified into:
1. Monosaccharide,
2. Disaccharide, and
3. Polysaccharide.
MONOSACCHARIDE
 the smallest carbohydrates or
SIMPLE SUGARS.

 the building blocks of more

complex carbohydrates.

 the main source of energy for

many cells.
 MONOSACCHARIDE
 Examples:
a. GLUCOSE from plants and
fruits, also called DEXTROSE
or BLOOD SUGAR;
b. FRUCTOSE from fruit and
honey; and
c. GALACTOSE from milk.

 The chemical formula for

simple sugars is C6H12O6. They
only differ in their structural
DISACCHARIDE
 sugar molecules that contain
two monosaccharides bonded
together
 also called DOUBLE SUGARS.
 taste sweet and are soluble in
water.
 formed by CONDENSATION and
broken down by HYDROLYSIS.
 Their molecular formula is
C12H12O11.
 DISACCHARIDE
MALTOSE or MALT
SUGAR
 formed by
combination of two
glucose molecules.
 used in the
production of beer
 Extends shelf life
of certain food
products
DISACCHARIDE
SUCROSE
 formed from
glucose
and fructose.
 acquired from
sugar beets and
sugar cane
 use as
sweeteners.
 DISACCHARIDE
LACTOSE or MILK
SUGAR
 formed by

combination of
glucose and
galactose.
 Naturally found in

dairy products
 Used as a filler in

white tablets
DISACCHARIDE
 POLYSACCHARIDE

 Complex sugars
 formed by combination of
many monosaccharide
molecules.
 insoluble in water because
they have large molecular size.
 do not taste sweet and do not
crystallize.
 POLYSACCHARIDE
STARCH
made of hundreds or
even thousands of
glucose molecules
linked together.
Plants make starch
as a way of storing
sugar molecules.
Seeds, such as rice,
corn and wheat
contain starch
POLYSACCHARIDE
GLYCOGEN
the stored
glucose in
animals.
Stored in liver
cells and skeletal
muscle cells.
Broken down
into glucose in
strenuous
 POLYSACCHARIDE
CELLULOSE
 most abundant of
all organic
molecules on
Earth.

 structural
components of the
cell wall of plant
cells.
 POLYSACCHARIDE
 important in
human diet
because it
serves as
dietary fiber
which
maintains
regular
elimination of
waste.
 POLYSACCHARIDE
Chitin
 found in the
exoskeleton of
crabs,
lobsters,
insects, and
cell walls of
fungi

 It is not
digestible by
POLYSACCHARIDE
Chitin
 processed as
wound dressing
and suture
material.
 also useful in
the production
of cosmetics and
various foods.
Functions of
Carbohydrates:
 chief energy source of the body
Serve as the backbone for other
molecules such as the nucleic acids
 combine with proteins to form the
structural component of the
living cell, such as glycoproteins
and proteoglycans.
 also supplies carbon, hydrogen,
and oxygen for the biosynthesis of
other inorganic compounds.
LIPIDS
 elements in
lipids include
Carbon,
Hydrogen and
Oxygen
 Other elements
may also be
present such as
Phosphorus and
Nitrogen.
 LIPIDS
 similar to
carbohydrates ,
except that it
contains a
smaller
proportion of
oxygen.
 insoluble in water
because of their
long hydrocarbon
chains.
 FATS and OILS

 the most
familiar
lipids.
 contain two
subunit
molecules, the
fatty acids
and
glycerol.
FATS and OILS

GLYCEROL is a compound with 3

–OH groups which are polar.
 FATS and OILS
FATTY ACID has a long chain of carbon
atoms bonded only to hydrogen, with
a carboxyl group at one end.
also called TRIGLYCERIDES because 3
long fatty acids are attached to each
glycerol molecule.
DHA-
 (docosahexaenoic GLA (gamma
acid) linoleic acid)
is a type of Omega-3 and CLA (conjuga
fat.  ted linolenic
occurs naturally in acid) are omega-6
breast milk, but the fatty acids which
amount depends on help burn fat,
the foods Mom eats. promoting weight
present in fatty fish loss
(salmon, tuna, Eicosapentaenoi
mackerel) c acid (EPA)
It is also contained
in DHA-enriched
infant formulas and
 LIPIDS: FATS and OILS

 Fatty acids may Examples:

Butyric acid -
be classified as:
milk (especially
a. SATURATED
buffalo, goat, and
FATTY ACIDS sheep), butter,
• Have no Parmesan cheese. 
double bonds Lauric acid -
between the coconut oil, palm
carbon atoms. kernel oil, laurel oil. 
Myristic acid -
nutmeg, coconut
oil, palm kernel oil
 LIPIDS: FATS and OILS

b. UNSATURATED FATTY ACIDS

• Have double bonds between one or
more pairs of successive carbon atoms.
• Plant fats or oils, except palm and
coconut oil are examples.
 LIPIDS: FATS and OILS

c. POLYUNSATURATED
FATTY ACIDS
• Have more than one
double bond between
the carbon atoms.
• E.g. Corn, canola, olive
and certain fish oil are
healthy oils because
they have been found
to protect against
ATHEROSCLEROSIS.
 LIPIDS: FATS and OILS
d. TRANS FATS
 Contain fatty acids
that have been
partially hydrogenated
to make them more
saturated and more
solid.
 These are often found
in processed foods
such as margarine,
baked goods and fried
foods.
 LIPIDS: FATS and OILS

Saturated fats and

trans fats have
been linked to
atherosclerosis
(plaque build up in
blood vessels)
resulting in high
blood pressure and
heart attack
LIPIDS: FATS and OILS
LIPIDS: FATS and OILS
OTHER KINDS OF LIPIDS
1. PHOSPHOLIPIDS

 These are among

the most important
molecules of the cell
because they form
the core of all
biological
membranes.
 It is composed of:
glycerol, 2 fatty
acids and phosphate
group.
A phospholipid
molecule has a
POLAR HEAD
(hydrophilic) at
one end
(phosphate
group) and 2 long
NONPOLAR TAILS
(hydrophobic) at
the other end.
2. STEROIDS
 Theydo not
contain fatty
acids, but they
are similar to
the other lipids
because they
are insoluble in
water.
 STEROID CHOLESTEROL

important component
of an animal cell’s
plasma membrane
because it maintain
its fluidity, thereby
aiding the flow of
materials in and out
of cells.
 It is also involved in
the formation of
bile salts and
Vitamin D.
 Sex Hormones

 TESTOSTERONE
(male) and
PROGESTERONE
(female) play
roles in the
development of
sexuality in
humans and other
animals.
 These hormones
are produced in
the testes and
 Some people
take synthetic
testosterone to
increase their
muscle mass.
 This however
disrupts the
normal
hormonal
balance
resulting in
harmful effects.
 3. TERPENES
 long chain lipids
which are
components of
many biologically
important
pigments such as
CHLOROPHYLL and
the visual retinal
pigment.
 Rubber and aroma
oil from plant
extracts are also
Examples of terpenes
Terpenes and their
benefits
4. WAXES

 found in
cuticles of the
epidermis of
leaves, fruits
and seeds.
 prevent the
entry and
evaporation of
water.
5. PROSTAGLANDINS

 Act as local
chemical
messengers in
many
vertebrate
tissues.
Functions of Lipids
1. Contribute to the structure of the
membranes by the formation of the
lipid bilayer in phospholipids.
2. A long-term storage and source of
energy, 9 calories per gram
(contain more energy per gram
than carbohydrates)
3. Maintain body temperature.
Provide thermal insulation around
body organs and under the skin.
Functions of Lipids
4. Provide some protection
against traumatic injury or shock
such as the kidneys.
5. Supply the body with fat-
soluble vitamins
6. Provide flavor and palatability
in food.
7. Electrical insulation of nerves
8. Waterproofing and bouyancy
Next topic: proteins and
nucleic acids