Presentation on theme: "Biochemistry Lysozyme – a protein. Chemical Bonds nonmetals Covalent bonds form between atoms of nonmetals by sharing of electrons - Molecules bond covalenty."— Presentation transcript:
Chemical Bonds nonmetals Covalent bonds form between atoms of nonmetals by sharing of electrons - Molecules bond covalenty Ionic bonds form between oppositely charged ions after the transfer of electrons - Salts bond ionically
Organic Molecules carbon hydrogen Organic molecules are molecules composed of carbon and hydrogen, and often containing other elements such as phosphorus, sulfur, oxygen and nitrogen
Elements of Life Carbon Hydrogen Phosphorus Sulfur Oxygen Nitrogen Six elements make up 96% of your mass!
Carbohydrates There are two types of carbohydrates: The simple sugars Glucose, sucrose, fructose (and many others) The complex carbohydrates. Carbohydrates that are made of long chains of sugars Starches, cellulose, glycogen
Simple Sugars All carbohydrates are made up of units of sugar (also called saccharide units). Carbohydrates that contain only one sugar unit are called monosaccharides. GlucoseFructose
Simple Sugars Disaccharides have two sugar units bonded together. For example, common table sugar is sucrose (below), a disaccharide that consists of a glucose unit bonded to a fructose unit.
Complex Carbohydrates Complex carbohydrates are polymers of the simple sugars. In other words, the complex carbohydrates are long chains of simple sugar units bonded together. For this reason the complex carbohydrates are often referred to as polysaccharides.
Complex Carbohydrates Starch (below) is a polymer of the monosaccharide glucose (n is the number of repeating glucose units and ranges in the 1,000's). Starches and cellulose are complex carbohydrates used by plants for energy storage and structural integrity.
Complex Carbohydrates Glycogen, another polymer of glucose, is a polysaccharide used by animals to store energy. Both starch and glycogen are polymers of glucose. Starch is a long, straight chain of glucose units, whereas glycogen is a branched chain of glucose units.
Proteins oProteins are polymers of amino acids. oAmino acids all have the general structure: oThe R in the diagram represents a functional group that varies depending on the specific amino acid in question.
Proteins When 2 amino acids bond together, water is released as the carboxyl end of one amino acid bonds to the amine end of the adjacent one forming a peptide bond, as illustrated at the left. Because water is lost, the process is called: Condensation synthesis, or… Condensation polymerization
Proteins When many amino acids bond together to create long chains, the structure is called a protein (it is also called a polypeptide because it contains many peptide bonds).
Proteins Proteins are large molecules that may consist of hundreds, or even thousands of amino acids. Proteins are important in cell structure, as enzymes, which speed up reactions in the body, and as antibodies which fight infection
Fats Fats are a sub-group of compounds known as lipids that are found in the body and have the general property of being hydrophobic (meaning they are insoluble in water). Other lipids include waxes, and steroids, such as cholesterol.
Fats Fats are also known as triglycerides, molecules made from the combination of one molecule of glycerol with three fatty acids. GlycerolFatty acids Triglyceride “R” is a long chain of carbon and hydrogen
Fats Fats are concentrated forms of energy storage 9 calories per gram Fats are components of cell membranes