Biochemistry Notes

Carbon Organic molecules contain carbon. Carbon has 4 electrons available for bonding.

Carbohydrates Organic compound made up of C, H & O Store and release energy Monosaccharide (glucose:C6H12O6, fructose) Disaccharide - 2 monosaccharides (glucose + fructose = sucrose) Polysaccharides (starch, cellulose, glycogen) - food storage and cell structures Glycogen - animal cells Starch - plant energy Cellulose-plant cell struct.

Polysaccharide

Cellulose in a Plant

Lipids Monomers are fatty acids Ex.– fats, oils, & phospholipids in cell membranes Non-polar - insoluble in water Structure 3 fatty acids bonded to glycerol

Lipid function Long-term energy storage, insulation, cell structure (lipid bi-layer/cell membrane)

Saturated Fatty Acid Solid at room temperature Bad for heart Meat, butter Contain lots of hydrogen atoms and carbons are linked with single bonds in fatty acid chain

Unsaturated Fatty Acid Liquid at room temperature Good for your heart Olive oil, nuts, fish. Contain few hydrogen atoms because carbon atoms have double bonds in fatty acid chain.

Proteins Proteins provide structure (skin, hair, cartilage, muscle) and are carry out all cell metabolism (enzymes) The shape determines function Monomer—amino acids Linked together by peptide bonds (type of covalent bond)

Protein Structure Primary – amino acid sequence Secondary - hydrogen bonding between a.a.’s causes twisting; 2-D shape Tertiary - additional folding functional protein; 3-D shape Quaternary - 2 or more amino acid (polypeptide) chains complex

Primary Structure Secondary Teritary Quaternary

Nucleic Acids Macromolecule that stores and transfers genetic material Made up of nucleotides made up of a sugar, a phosphate group, and a nitrogen base DNA: deoxyribonucleic acid RNA: ribonucleic acid

Nucleotides