Biochemistry of Plant Cells:  Carbohydrates  Vitamins  Proteins  Lipids  Nucleic Acids  Enzymes and Co-enzymes

Proteins: Chains of amino acids  Component elements - Carbon, hydrogen, nitrogen and oxygen( perhaps: P, S, Fe, Zn and I) Approximate %: C=50-55, H=6-8, O=20-23, N=15-18, S=0-4.  General structure They are made up of simple nitrogen containing organic molecules called amino acids. Amino acids is the basic unit of proteins. H H2N C COOH R

R represents one of the great variety of the structures In glycine R=H, in serine R=OH, etc. Amino Acids: At least one 1 amino and carboxyl group. Other functional group may also present. Are amphoteric in nature  Source:  Are present in dairy products, whole grains, beans, peanuts and tree nuts.  Red meat and legumes, fish,

Roles and functions: promote gain in height It also functional in carrying nutrients in and out of cells in the body. Proteins are also involved in the clotting of blood. Protein helps build and maintain lean body mass They play key roles in constructing and maintaining living cells. Cell division

Types and classification : 1.Simple Proteins 2.Conjugated proteins 3.Derived proteins 4.Other special proteins

1.Proteins: ordinary amino acids Classified base on solubility: 1.Albumins: soluble in water and in dil. Acids, salts and alkalies. 2.Globulins: Sparingly soluble in water and in moderate salt solution. 3.Glutelins: insoluble in water and salt solutions but are soluble in weak acids and bases. 4.Prolamines: insoluble in water but dissolve in ethanol.

2. Conjugated proteins: non-amino acid components with amino acids. 1.Nucleoproteins: found in nucleus conjugated with amino acids. 2.Glycoproteins: conjugated with carbohydrates. 3.Lipoproteins: conjugates of lipids and proteins and many more. 3.Derived Proteins : the degradation products obtained by the hydrolysis of natural proteins with acids, alkalis, and enzymes. 1.Primary derived proteins: insoluble in water 2.Secondary derived proteins: soluble in water

Lipids: Includes fats and oils. A compound that is insoluble in water, but soluble in an organic solvent General structure Its chemical structure includes glycerol + fatty acids.

Sources:  Oils from plants and fats from animals  Seeds, fruits and nuts-peanut.  Meat, poultry and dairy products  Palm and coconut Roles and functions:  Fats serve a structural function in cells, as sources of energy, and insulation  Structural framework of living tissue.  Provide glossy appearance, smooth taste.  Provide savory in the fry food.

Common properties: 1.They are appreciably soluble in one or more organic solvents like ether, alcohol, acetone and chcloroform. 2.They can be utilized by the living cells. 3.They are sparingly soluble in water. 4.They all exists as actual or potential esters of fatty acids. Types: lipids contain fatty acids. Fatty acids are organic acids with hydrocarbon chain ending in carboxyl group( COOH) 1.Saturated Lipids: if the fatty acids don’t have any double bond between the carbons molecular chain. 2.Unsaturated Lipids: