Introduction to important molecules

which comprise the structure and

function of all living organisms
 Biological Compounds
Categories:

Carbohydrates Lipids

Proteins Nucleic Acids

• Principle Elements
• Ratio of Various Elements
• Special Functional Groups
Hydroxyl ( -OH ) O H Alcohols

Carbonyl (C=O) C O Aldehydes,

Ketones

O
Carboxyl ( -COOH ) C Carboxylic acids

O H

H
Amino ( -NH2 ) N Amines
H
 H
O
Phosphate ( -H2PO4) O P O Organic phosphates

O
H

Sulfhydryl ( -SH) S H Thiols

 Monomer

• Subunits that serve as building

blocks
• Connected by condensation
reactions (dehydration) Polymers
• Covalent bonding occurs
• Solubility in Water
Monomer

Polymer
Monomers

H HO

H HO
H2 O

Polymer
C6H12O6 + C6H12O6 C12H22O11 + H2O
H2O
Monomers

H2 O

H HO
C12H22O11 + H2O C6H12O6 + C6H12O6
Principle Elements: C, H, & O
H:O = 2:1
Many Hydroxyl Groups (-OH)
Monomers: Monosaccharides
Polymers: Polysaccharides
Water Soluble
• Energy Metabolism
• Structural Components
• Cell-to-Cell Contacts and Recognition
• Elimination of wastes (fiber)
APT Helper-
cell T cell
Chemical Formulas
C6H12O6 C6H12O6

From corn syrup

 Chemical Formulas
C5H10O5 C5H10O4

deoxyribose
Lactose

glucose + galactose

Maltose

glucose + glucose
Sucrose

glucose + fructose
glycogen
 Starch vs. Cellulose

Corn starch

Potato starch
 Starch vs. Cellulose

We can digest starch (amylose) but not cellulose. What

difference do you see that might be the reason behind
this?
 Digest Cellulose

cecum

Trichonympha, protist
found in termites guts
• Principle Elements: C, H, & O
• Some With P & N
• H:O >>> 2:1
• Diverse Group of Biological Molecules
• Water Insoluble
• Energy Storage
• Protection & Cushioning of Body Organs
• Structural Components of Membranes
• Chemical Messengers (hormones)
• Triglycerides (neutral fats)
• Phospholipids
• Sterols
• Waxes
• Vitamins (D, E, K)
 Fatty Acid
Glycerol
• Saturated with H+
• Most animal fats are saturated, ex. butter
• Solid at room temp

Glycerol

Fatty Acids
• Has one or more double bonds between
carbons
• Most vegetable fats
• Liquid at room temp
 carbon
hydrogen
phosphorous

oxygen

Hydrophilic Hydrophobic
head tails
 Nonpolar
hydrophobic
tails (fatty
acids)
exposed to oil

Polar hydrophilic
heads exposed
to water
Bacon grease
cholesterol
• Cholesterol: < 175 mg/dl
• Triglycerides: 30-175 mg/dl
• HDL: >35
• LDL: <130
• Cholesterol/HDL ratio: <4.5
indicates heart disease
• Family history of vascular disease
• High levels of blood cholesterol
• Smoking
• Diabetes
• Hypertension
• Obesity
• Eat healthy
• Exercise
• Lose wt.
• Quit smoking
• 1 glass wine or beer
• Medication
• Surgery
• Principle Elements: C, H, O, & N
• Monomers: Amino Acids
• Polymers: Polypeptides or Proteins
• Generally Water Soluble
 Functional Groups of Amino Acids

• Carboxylic Acid (-COOH)

• Amine (-NH2)
• R-Groups (variable - 20 different kinds)
• Enzymes
• Structural Proteins
• Chemical Messengers (Hormones)
• Contractile
• Antibodies
 Amino Acid
carboxyl

amine

Functional R
20 Known Amino Acids
Amino Acid

Protein
 Glutamic
Valine Histadine Leucine Threonine Proline hemoglobin
Acid

Glutamic keratin
Cystine Serline Proline Theronine Valine
Acid
Protein Structures
Proteins can denature
Heat
Pressure
pH
Protein Bond Types
1.Peptide bond
2.Hydrogen bond
3.Salt (ionic) bond
4.Disulfide bond
 Protein Bond Types
AA1 AA2

Peptide
Peptidebond
bond

Dipeptide Water
 Protein Bond Types
Hydrogen bond
Protein Bond Types
Disulfide bond
• Strong, chemical side
bond
• Cannot be broken by
water
• Can be broken by
chemical hair relaxers
• Alters the shape of the
hair
 Protein Bond Types
Salt (Ionic) bond

Attraction of unlike
charges

Negative charge in an
amino acid attracts
the positive charge in
another amino acid
grouping
• Catalysts- speed up a reaction
• Not used up by reaction
• Decrease activation energy of a reaction
(activation energy is needed to break chemical bonds)

Enzymatic reactions are affected by:

Temperature

pH
 Are very specific for their substrate
Substrates:
Bind only to a restricted region of the enzyme
(active site)
Held in place by weak interactions (H-bonds)
Active
site Substrate
(sucrose)

Enzyme
(sucrase)

Specificity of enzyme:
Lock and key
 The Functioning of Enzymes

active
site
Enzyme
Principle Elements: C, H, O, N, & P
Monomers: Nucleotides
Polymers: Nucleic Acids
Generally Water Soluble
Nucleotide Components:
Ribose (5-C) Sugar
Phosphate
Nitrogenous Base
• Genetic Instruction Set (DNA)
• Protein Synthesis (DNA & RNA)
• Energy Metabolism (ATP)
Polymers made up of individual
nucleotides
Nucleotides contain
• Phosphate group
• Five carbon sugar
• Ring shaped nitrogen base
DNA contains information for almost
all cell activities
ATP
Role of ATP in Energy Metabolism
ATP  ADP + Pi + Energy
Role of ATP in Energy
Metabolism
 INQUIRY
1. Describe the difference
between saturated and
unsaturated fats.
2. Where are phospholipids
found?
3. Cholesterol is the base
molecule for what type
of lipids?
4. Name a polysaccharide
used to store energy.
5. Name the currency
molecule for all the cells
activities.