What are macromolecules?

MACROMOLECULES Macro = large Molecule = smallest unit of most compounds Macromolecules in the cell are all carbon-based compounds Remember carbon is a very versatile element Can bond with many life-forming elements like H, N, and P but also with itself Because it bonds with itself it can form long chains or rings; very complex structures

MACROMOLECULES Composed of long chains of smaller molecules Macromolecules are formed through the process of polymerization. Polymerization = large compounds are built by joining smaller ones together Small units (monomers) form larger units (polymers) There are four groups of organic compounds found in living things…

MACROMOLECULES There are four groups of organic compounds in living things (organic compounds meaning made of chains of carbon) 1) __Carbohydrates___ 2)__Lipids_________ 3)__Proteins_______ 4)__Nucleic acids____

DEHYDRATION SYNTHESIS “AKA” condensation reaction Dehydrate = lose water Synthesis = to join or make Monomers are combined Water is released

HYDROLYSIS Form of digestion Hydrate = to water Lysis = to break apart With the breaking of bonds, water molecules are added to each smaller molecule

CARBOHYDRATES “AKA” sugars or carbs Chemical compounds that contains carbon, hydrogen and oxygen C, H and O are generally in a 1:2:1 ratio Ex. Glucose is C6H12O6 Organisms use carbohydrates as a source of quick fuel or energy Plants use carbohydrates for structural support

CARBOHYDRATES Monosaccharides = simple sugars Mono = one Saccharide = sugar Small and easily move in and out of cell membrane There are three monosaccharides: 1. glucose 2. fructose 3. galactose Disaccharides = combination of two monosaccharides Disaccharides are water soluble but too large to pass cell membrane Glucose + fructose = sucrose (table sugar) Glucose + galactose = lactose (milk sugar) Glucose + glucose = maltose (cereal)

COMPLEX CARBOHYDRATES Polysaccharides = “giant” sugar made from the combination of 3 or more monosaccharides “AKA” starches Large insoluble molecules that cannot diffuse into or out of a cell Used for long–term energy storage or structural support purposes Major biological starches include Glycogen Amylose Cellulose

PLANT STARCH Amylose = surplus glucose storage in chloroplasts Cellulose = structural glucose that forms the cell wall in plant cells

ANIMAL STARCH Glycogen = storage starch for an organisms supply of glucose Glycogen is highly branched, many strands Animals store a one–day supply of glycogen in the liver and muscles When blood-sugar levels low, glycogen used; broken down into glucose

FOODS CONTAINING CARBOHYDRATES Sugars Grains and cereals Pastas Potatoes *Carbohydrates dissolve in water Carbs provide 4 cal/gram of food energy

LIPIDS “AKA” fats, oils, waxes, steroids (hormones) Chemical compounds that contain carbon, hydrogen, and oxygen Used as stored energy, as biological membranes and as waterproof coverings Formed from smaller molecules through dehydration synthesis Any fat is constructed from two sub-units Glycerol Fatty acids

FAT STRUCTURE Glycerol consists of a 3- carbon skeleton with a hydroxyl group attached Fatty acid consists of a carboxyl group attached to a long carbon skeleton, often 16 to 18 carbons long

SATURATED FATS Solid at room temp. Found in animal products The hydrocarbon tail of this lipid has carbon atoms saturated with hydrogen at each bond site Contains no double or triple bonds between carbon atoms

UNSATURATED FATS Liquids at room temp. Found in plant & fish oils & legumes The carbons are not saturated with hydrogen bonds There is at least one or more double or triple bonds between carbon atoms (ex. C=C)

FOODS CONTAINING FATS Meats Nuts Oils Butter Milk Lipids Meats Nuts Oils Butter Milk *Provide 9 cal/gram of food energy

PROTEINS Organic polymers that contain carbon, hydrogen, oxygen and nitrogen Used for: 1. structure--the protective skin (ex. Hair and nails) and muscle tissue of animals 2. antibodies--to help fight disease 3. enzymes—speed up reaction in both plants and animals Formed from the bonding of monomer building blocks called amino acids

AMINO ACIDS Built like a sandwich One slice of bread must be an amine group (-NH2) The other side must be a carboxyl group (COOH) Held together by peptide bonds R-group varies from protein to protein

SOURCES OF PROTEIN Meats Nuts Milk/Cheese Fish Beans (amino acids) Proteins Meats Nuts Milk/Cheese Fish Beans (amino acids) Rice (amino acids) Provide 4 cal/gram of food energy

NUCLEIC ACIDS Macromolecule monomer containing H, O, N, C, and P Nucleic acids are polymers of nucleotides Nucleotides = 5-carbon sugar combined with a phosphate group and nitrogenous base Nucleic acids store and transmit genetic info 1. Ribonucleic Acid (RNA) 2. Deoxyribonucleic Acid (DNA)

NUCLEIC ACIDS RNA = sugar is ribose DNA = sugar is deoxyribose (ribose minus an oxygen) 4 nitrogenous bases 1. adenine 2. guanine 3. cytosine 4. thymine