MACROMOLECULES

 Describe in detail what you see in the

diagram. (Minimum 3 sentences)

The digestive process is occurring. In

order for organisms to live and
function they require energy. Eating
and digesting food provides the body
with chemical energy in the form of
ATP.
Biomolecules
You are what you eat!
 Biomolecules
You are what you eat!

Biomolecules are organic molecules

produced by living organisms,
which consist mainly of elements
carbon (C), hydrogen (H), oxygen
(O) and nitrogen (N).
 Four Classes of
Biomolecules
Biomolecule Element Content Example Monomer/
Building Block

Carbohydrate C, H, O Polysaccharide Monosaccharide

Lipid C, H, O Triglyceride Glycerol & Fatty

acids

Protein C, H, O, N Polypeptide Amino acid

Nucleic acid C, H, O, N, P DNA/RNA Nucleotides

 CARBOHYDRATES
1. Carbohydrates
- Most abundant class of
biomolecule
- Chief source of energy
- Came from the French term
hydrate de carbone which
means hydrates of carbon
- Sometimes called saccharide,
which means sugar
 Carbohydrates aka…

Sugar

Starch
Carbs
Classifications of Carbs
Monosaccharides

Disaccharides

Polysaccharides
 Structure

Sugar
One

Monosaccharide
 Monosaccharides
Name Derivation of name and source

Glucose From Greek word for sweet wine, grape sugar, blood sugar, dextrose

Fructose Latin word for fruit: “fructus”; also known as levulose, found in
fruits and honey; sweetest sugar

Galactose Greek word for milk: “galact”; found as a component of lactose in

milk
 Structure
Sugar
Two

Di saccharide
 Disaccharides
Name Derivation fo Name and Source

Maltose From “malt”; contains two units of glucose; found in germinating

grains; used to make beer

Sucrose From French word “sucre” which means sugar; contains glucose
and fructose; table sugar, cane sugar, beet sugar

Lactose From Latin word “lact” for milk; found in milk containing
glucose and galactose
 Structure

Sugar
Many

Polysaccharide
 Polysaccharides
Name Source and Description

Starch It is the stored form of glucose in plants. Cereals such as wheat,

rice, corn, barley, and oats are good sources of starch. Vegetables
such as potatoes, pumpkins, cauliflower, and carrots and legumes
like peanuts, peas and beans are rich in starch also.
Cellulose It is the major component of the rigid cell walls in plants and is
composed of many units of monosaccharides.

Glycogen It is the stored form of glucose in animals and humans, which is

synthesized and stored in the liver and the muscles.
 People cannot digest cellulose, but when we eat foods rich in fiber, which is
cellulose, it speeds the movement of food through the digestive tract. It is a
food for herbivorous animals like cows, carabaos, goats, and horses. These
animals have microorganisms in their digestive tracts that can digest
cellulose. They have a special stomach chamber that holds the plants they
eat for a long period, during which these microorganisms can break down
the cellulose into glucose. The protozoans in the gut of insects such as
termites also digest cellulose.
 Being of great economic importance, cellulose is processed to produce
papers and fibres, and is chemically modified to yield substances used in the
manufacture of items such as plastics, photographic films, and rayon. Other
cellulose derivatives are used as adhesives, explosives, thickening agents for
foods, and in moisture-proof coatings.
 Carbs: Function
 Provide QUICK energy to the body!

It does not guarantee a fit and healthy body.

We also need other nutrients such as
proteins, water, minerals and vitamins.
How does our body break
down this bread?
 Breaks down into
microscopic molecules

Loaf of bread Bread crumbs

Polysaccharide

Monosaccharide Disaccharide
 Challenge: Explain what you think is happening here. (at
least 3 sentences)

Loaf of bread Bread crumbs Polysaccharide

Monosaccharide Disaccharide

The diagram shows a picture of bread (starch). It also maps out the break
down of carbohydrates from their most complex form (polysaccharide) to
their least complex (monosaccharide). This process is called hydrolysis.
 Hydrolysis
 Addition of WATER to a compound SPLITS it

disaccharide + H2O ---> monosaccharide + monosaccharide

C12H22O11 + H2O ---> C6H12O6 + C6H12O6

 Dehydration Synthesis
 Combining single compounds into a complex one by removing water

monosaccharide + monosaccharide ----> disaccharide + water

C6H12O6 + C6H12O6 ----> C12H22O11 + H2O

(Process forms disaccharides & polysaccharides)

 How are carbs absorbed in the body?
 Carbs are absorbed in the body through digestion. The digestion
of food starts in the mouth. An enzyme salivary amylase or
ptyalin present in saliva is mixed with the food and converts
glycogen and starch to maltose. It continues then to the stomach
where acids like hydrochloric acid is present. These acids and the
acids of fruits such as oranges, lemons, etc. can destroy the
ptyalin.
 So, for good health reasons, it is important that you take carbs at
separate meals from protein foods and acids. It is also important
that water and other liquids be not taken too soon or after meals
for they do not aid in the digestion of food.
 In the intestine, the digestion of starch and sugar is
converted by the enzyme pancreatic amylase to
disaccharides maltose, sucrose and lactose.
 But these disaccharides cannot be utilized by our
body. They have to be converted first to
monosaccharides.
 What is a good source of carbs?
 Fruits
are the ideal source of carbs!
Because fructose found in fruits are
monosaccharides.
 Thismeans that sugar in fruits can pass
through the stomach and can be easily
absorbed by the walls of the intestine
without requiring any digestion at all.
 LIPIDS
Lipids are a large and
diverse group of naturally
occurring biomolecules
that can be dissolved away
from biological materials
by solvents that are
nonpolar like ether,
Lipids are hydrophobic, which
acetone, and benzene.
means they are insoluble in water.
 LIPIDS
The building
blocks of lipids
are glycerol and
fatty acids.

Lipids contain 9 calories of energy
per gram while carbs only have 4
calories per gram
LIPIDS
Note: Every cell in the
body contains lipids.
Their formation happens
whenever there are excess
carbs. These carbs are
stored in the body’s cells as
triglyceride.
 Types of Lipids
Triglycerides

Steroids

Phospholipids
 Triglycerides
 Most abundant type of lipids: fats and
oils
 Fats are solids at room temperature and
contain saturated fatty acids.

Examples of animal fats: lard and

butter
 Oils are liquids at room temperature and
contain unsaturated fatty acids.

Examples: plant oils (corn oil,

olive oil, vegetable oil)
Monomer:
3 fatty acids + glycerol
 Can we consider fats good or bad?
 It depends! If you eat in moderation, fats are good sources
of body fuel. They are considered good emergency food
and are efficient energy storage system.
 However, an excess quantity of fats is not good for the
heart because they tend to clog arteries and overwork the
heart.
 Vitamins A, D, E and K cannot function without adequate
daily fat intake since they are fat soluble vitamins.
 Steroids
 Most important steroid is cholesterol. They are mainly found in animal
cells.
 Cholesterol is also known as “sterol” because it contains an alcohol
functional group-OH.
 Cholesterol was found to be the most important factor in the formation of
synapses which greatly affect our memory and learning ability.
 High levels of cholesterol in the blood may lead to arterial deposits that
may cause heart disease.
 Lipids: Function
 Stores energy; source of body fuel
 Back up energy source
 forms cell membranes
 Insulates nerve cells (myelin)
 Insulates body (maintains homeostasis)
 Proteins aka….

Whey
Protein

Meat

Polypeptide
Peanut
butter
 Breaks down into
microscopic molecules
Polypeptide

Meat

Monomer: amino acid Amino Acid

Polymer: polypeptide
 Challenge:
Describe what you see (at least 3 sentences)

This is an amino acid. It

is the monomer for a
protein. It contains C, H,
O and N. It has 3 groups:
an amino group, an R-
group, and a carboxyl
group. The R-group is
considered a variant
group because it
changes.
Monomer: Amino Acids
•Contains C, H, O, N
•20 types
•Has both hydrophobic
& hydrophylic ends
•Differ in R-group
•R-group can be acidic,
basic or neutral
•Makes polypeptide then
makes proteins
 Polymer: Polypeptide
(peptide means bond)

•Formed by
dehydration
synthesis
•Sequence
determined by
DNA
•3-D and folds to
take up less space
 Roles of Proteins
 Catalysts – substances that cause a chemical reaction
to happen more quickly
 Antibodies- fight diseases
 Enzymes- substances that help to cause a natural
process (e.g. digestion)
 Contractile proteins (e.g. actin- active in muscular
contraction)
 Hormonal proteins (e.g. insulin)
 Structural proteins (e.g. collagen)
 Transport proteins (e.g. hemoglobin-transports O2)
Describe the picture

This is a picture of ATP.

ATP is one type of
polymer of a nucleic
acid. It is made of
adenine, sugar, and 3
phosphate groups.
 Nucleic Acids

 Contains C, H, O, N, P
 Monomer: NUCLEOTIDES
 Nucleotides consist of 3 parts:
1. 5-Carbon Sugar
2. Phosphate Group
3. Nitrogenous Base
 Nucleotide: Nitrogen Bases
 5 types
 Cytosine
 Guanine
 Adenine
 Thymine (in DNA only)

In DNA:
 Uracil (in RNA only)
In RNA:
C-G  Purines or pyrimidines
C-G
A-T
 Nucleotides:
5-carbon sugar and phosphate group
 2 types of sugars
 Ribose (in RNA only)
 Deoxyribose (in DNA

deoxyribose ribose
only)
 Phosphate group
 Contains phosphorus &
oxygen
 Polymer: polynucleotide
 Function
Polypeptide: DNA (deoxyribonucleic acid)
 contains the genetic code
 stores
& transmit
heredity/genetic information
 foundin the nucleus
(mitochondria)
 Double stranded (double helix)
 Function
Polypeptide: RNA (ribonucleic acid)
 Carries info from DNA to
cell
 Helps in protein synthesis
 found in ribosomes &
nucleoli
 Single stranded
 Polypeptide: ATP
 Contains
adenine, ribose sugar,
3 phosphates
 Stores and releases energy
Section 2-3
Concept Map

Carbon
Compounds
include

that consist of that consist of that consist of that consist of

which contain which contain which contain which contain

 Section 2-3 Concept Map

Carbon
Compounds
include

Carbohydrates Lipids Nucleic acids Proteins

that consist of that consist of that consist of that consist of

Sugars and
Fats and oils Nucleotides Amino Acids
starches
which contain which contain which contain which contain

Carbon, Carbon, Carbon,hydrogen, Carbon,

hydrogen, hydrogen, oxygen, nitrogen, hydrogen,oxygen,
oxygen oxygen phosphorus nitrogen
 Which biomolecule has the most energy!?

Car-
bo- Fats
hy-
drates
Which biomolecule has the most energy!?

 Fats have the most energy!

Because fats have the highest
concentration of calories (unit
of heat energy).
 Fats contains 9 calories (cal)
per gram while carbohydrates
and proteins have 4 calories
(cal) per gram.
 On the sample Nutrition Facts
label, the serving size of this food
is 1 cup and there are 2 servings
in this container. There are 260
calories per serving of this food.
If you eat the entire container of
this product, you will eat 2
servings. That means you double
the calories (260 x 2= 520
calories) If you eat 2 servings,
you will have eaten over 500
calories.
The number of C-H bonds =
the amount of energy
The more C-H bonds a biomolecule
has, the more energy it has!
Fats have the most energy because
they have the most C-H bonds!
 Video clips:
 Burning Marshmallow
 Oil lamp
 Cooking Oil Car
 CHALLENGE!
 Which popular plant process forms glucose?
Photosynthesis
 Which elements form a glucose molecule?
Carbon, hydrogen, oxygen
Answer: C6H12O6
 What is the molecular formula for glucose?

 Create a polymer using dehydration synthesis process.

 Quiz
 Complete the table below.
Biomolecule Monomer Polymer Elements Function
present