1. What are macromolecules?

2. 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

3. 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…

4. 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____

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

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

7. 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

8. 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)

9. 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

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

11. 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

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

13. 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

14. 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

15. 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

16. 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)

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

18. 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

19. 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

20. 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

21. 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)

22. 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