1. The Chemical Basis of Life Characteristics of Macromolecules Section 6

2. Organic Chemistry: Studying compounds that contain carbon – life is carbon based
Metabolism: how cells acquire, transform, store, and use energy

3. Polymerization: Large compounds are constructed by joining together smaller compounds.
Monomers (smaller cpds) are joined together to form polymers

4. Carbohydrates – Figures 6.26 & 6.27
Composed of carbon, hydrogen, oxygen - C, H, O

5. I. Carbohydrates
A. Function
Main source of energy: stored in the bonds  released when bonds are broken

6. B. How the body uses them:
Absorbed in the digestive tract as glucose enters
Breaks down complex carbohydrates
If not used  stored or excess can be converted to fat
About 50% of the body’s calorie intake should be from carbohydrates

7. C. Food that supply them Sugars and starches
Plant food such as fruits, vegetables, grains
Refined: much of the nutritional value and nutrients have been stripped away
white flour, white rice, cakes biscuits and snack foods
Your body cannot break down cellulose – but referred to as fiber (is important!)

8. a) Monosaccharides – simple (single) sugars
Monomers: glucose, galactose, fructose
b) Disaccharides – double sugars
Polymers: sucrose (glucose + fructose), lactose (galactose + glucose)

9. c) Polysaccharides
Polymers: starch and cellulose (in plants), & glycogen (in animals)
Used for: storing energy

10. Dehydration Synthesis
- “loss of water while putting together”
This is how complex carbohydrates are made (these can be stored)
The chemical bond is formed between the “- OH” groups in each molecule
Draw (on overhead)

11. A water molecule is added to split apart complex carbohydrates
Hydrolysis
“water splitting”
A water molecule is added to split apart complex carbohydrates
Important to the human body because the digestive system must break down the complex carbohydrates
Once complex carbohydrates are broken down, they can be used in cellular respiration

12. II. Lipids
Fats, oils or waxes
Composed of carbon, oxygen & hydrogen (C, O, H)

13. 1)store energy (hibernation) - insulation 2)form biological membranes
A. Function
1)store energy (hibernation) - insulation
2)form biological membranes
phospholipid bilayer of cell membranes  Why? helps limit what can enter & exit the cell
hydrophobic & hydrophilic parts (Fig 6.28)
3) used as chemical messengers (hormones)

14. B. How the body uses them 1) Broken down into fatty acids
2) Stored in body tissues
Used to store or release energy
Fatty acids + glycerol [dehydration synthesis]

15. Unsaturated lipids: there is 1 or more carbon to carbon double bonds
C. Food that supply them
Unsaturated lipids: there is 1 or more carbon to carbon double bonds
Does NOT contain the max. number of hydrogen atoms possible
Draw (on overhead)

16. Saturated lipids: carbon to carbon single bonds
Contains the maximum (saturated) number of hydrogen atoms possible
Draw (on overhead)

17. III. Proteins – Figures 6.29 & 6.30
Composed of nitrogen, carbon, hydrogen, oxygen (N, C, H, O)
Monomers: amino acids (there are 20 common amino acids)
Peptide bond: joins 2 amino acids
[A dehydration synthesis]

18. A. Function Growth & repair of tissue
Transport (hemoglobin transports oxygen)
Pump small molecules in and out of cells

19. B. How the body uses them
Digestive enzymes break down into amino acids
When needed, proteins can enter the Citric Acid Cycle (cellular respiration)

20. Eggs, milk, meat, fish, poultry
D. Food that supply them
Eggs, milk, meat, fish, poultry

21. IV. Nucleic Acids – Figure 6.31
Store & transmit genetic information
Composed of carbon, hydrogen, nitrogen, oxygen & phosphorus (C, H, N, O, P)

22. Monomers: nucleic acids
RNA: ribonucleic acid
DNA: deoxyribonucleic acid