1. Biochemistry Study of chemicals and how they react in living organisms
Inorganic Compounds (in=not) organic molecules do not contain carbon
Water is the most abundant and important inorganic material, making up 60% - 80% of all cells and 2/3 of body weight
Most other substances in organisms are dissolved in water (universal solvent)
Identify the important facts regarding inorganic molecules.

2. Organic Compounds
Contain the elements carbon, hydrogen and oxygen and sometimes nitrogen (CHON)
Carbon is found in things that are or once were living.
Carbon atoms share electrons to form covalent bonds.
Have students differentiate between organic and inorganic compounds.

3. copyright cmassengale
Macromolecules
copyright cmassengale

4. Macromolecules 4 Types of Organic Compounds:
a.carbohydrates, lipids, proteins (found in food)
b. nucleic acids (DNA and RNA)
Students are to list all of the reasons why macromolecules are essential to life on their Cornell note sheet. Please allow time for this.

5. copyright cmassengale
Macromolecules
Large organic molecules.
Also called POLYMERS.
Made up of smaller “building blocks” called MONOMERS.
Examples:
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic acids (DNA and RNA)
copyright cmassengale

6. Question: How Are Macromolecules Formed?
copyright cmassengale

7. Answer: Dehydration Synthesis
Also called “condensation reaction”
Forms polymers by combining monomers by “removing water”. HO H
H2O HO H
copyright cmassengale

8. Question: How are Macromolecules separated or digested?
copyright cmassengale

9. copyright cmassengale
Answer: Hydrolysis
Separates monomers by “adding water” HO H
H2O HO H
copyright cmassengale

10. copyright cmassengale
Carbohydrates
copyright cmassengale

11. Carbohydrates
Small sugar molecules to large sugar molecules (mainly used for energy).
Plants and some animals = structure
Extra sugar stored as starch (charbohydrate)
Carbon, Hydrogen, Oxygen atoms
Examples:
A. monosaccharide
B. disaccharide
C. polysaccharide

12. copyright cmassengale
Carbohydrates
Monosaccharide: one sugar unit
Ratio: C1H2O2
Examples: glucose (C6H12O6) deoxyribose
ribose
Fructose
Galactose
glucose
copyright cmassengale

13. copyright cmassengale
Carbohydrates
Disaccharide: two sugar unit
Examples:
Sucrose (glucose+fructose)
Lactose (glucose+galactose)
Maltose (glucose+glucose)
glucose
copyright cmassengale

14. copyright cmassengale
Carbohydrates
Polysaccharide: many sugar units
Examples: starch (bread, potatoes)
glycogen (beef muscle)
cellulose (lettuce, corn)
glucose
cellulose
copyright cmassengale

15. copyright cmassengale
Lipids
copyright cmassengale

16. copyright cmassengale
Lipids
General term for compounds which are not soluble in water.
Lipids are soluble in hydrophobic solvents.
Remember: “stores the most energy”
Examples: 1. Fats
2. Phospholipids
3. Oils
4. Waxes
5. Steroid hormones
6. Triglycerides
copyright cmassengale

17. copyright cmassengale
Lipids
Six functions of lipids:
1. Long term energy storage
2. Protection against heat loss (insulation)
3. Protection against physical shock
4. Protection against water loss
5. Chemical messengers (hormones)
6. Major component of membranes (phospholipids)
copyright cmassengale

18. copyright cmassengale
Lipids
Triglycerides: composed of 1 glycerol and 3 fatty acids. H
H-C----O
glycerol O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3 = O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3 =
fatty acids O
C-CH2-CH2-CH2-CH
=CH-CH2-CH2-CH2-CH2-CH3 =
copyright cmassengale

19. copyright cmassengale
Fatty Acids
There are two kinds of fatty acids you may see these on food labels:
1. Saturated fatty acids: no double bonds (bad)
2. Unsaturated fatty acids: double bonds (good) O
C-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH2-CH3 =
saturated O
C-CH2-CH2-CH2-CH
=CH-CH2-CH2-CH2-CH2-CH3 =
unsaturated
copyright cmassengale

20. copyright cmassengale
Proteins
copyright cmassengale

21. Proteins (Polypeptides)
Amino acids (20 different kinds of aa) bonded together by peptide bonds (polypeptides) – building blocks
Nitrogen, carbon, hydrogen, oxygen
Six functions of proteins:
1. Storage: albumin (egg white)
2. Transport: hemoglobin
3. Regulatory: hormones
4. Movement: muscles
5. Structural: membranes, hair, nails
6. Enzymes: cellular reactions

22. Proteins (Polypeptides)
Four levels of protein structure:
A. Primary Structure
B. Secondary Structure
C. Tertiary Structure
D. Quaternary Structure
copyright cmassengale

23. copyright cmassengale
Primary Structure
Amino acids bonded together by peptide bonds (straight chains)
aa1
aa2
aa3
aa4
aa5
aa6
Peptide Bonds
Amino Acids (aa)
copyright cmassengale

24. copyright cmassengale
Secondary Structure
3-dimensional folding arrangement of a primary structure into coils and pleats held together by hydrogen bonds.
Two examples:
Alpha Helix
Beta Pleated Sheet
Hydrogen Bonds
copyright cmassengale

25. copyright cmassengale
Tertiary Structure
Secondary structures bent and folded into a more complex 3-D arrangement of linked polypeptides
Bonds: H-bonds, ionic, disulfide bridges (S-S)
Call a “subunit”.
Alpha Helix
Beta Pleated Sheet
copyright cmassengale

26. copyright cmassengale
Quaternary Structure
Composed of 2 or more “subunits”
Globular in shape
Form in Aqueous environments
Example: enzymes (hemoglobin)
subunits
copyright cmassengale

27. Question
Why are all of the molecules we just covered organic???
They contain CARBON!!!

28. copyright cmassengale
Nucleic Acids
copyright cmassengale

29. copyright cmassengale
Nucleic acids
Two types:
a. Deoxyribonucleic acid (DNA- double helix)
b. Ribonucleic acid (RNA-single strand)
Nucleic acids are composed of long chains of nucleotides linked by dehydration synthesis.
copyright cmassengale

30. copyright cmassengale
Nucleic acids
Nucleotides include:
phosphate group
pentose sugar (5-carbon)
nitrogenous bases:
adenine (A)
thymine (T) DNA only
uracil (U) RNA only
cytosine (C)
guanine (G)
copyright cmassengale

31. copyright cmassengale
Nucleotide O
O=P-O
Phosphate
Group N
Nitrogenous base
(A, G, C, or T)
CH2 O C1 C4 C3 C2 5
Sugar
(deoxyribose)
copyright cmassengale

32. copyright cmassengale
DNA - double helix P O 1 2 3 4 5 P O 1 2 3 4 5 G C T A
copyright cmassengale

33. Vitamins!!!!

34. Vitamin C

35. Vitamin C
Vitamin C for CUTS Heals Wounds T S
Water soluble

36. copyright cmassengale

37. Vitamin D

38. Vitamin D
Builds Bones
Fat soluble

39. Very Little Vitamin D

40. Vitamin K

41. Vitamin K
For Blood Clotting (“Klotting”)
Fat soluble

42. Not Enough Vitamin K
Bruising

43. What is Vitamin A? Fat-soluble Retinol
One of the most active, usable forms
Found in animal and plant sources

44. What does it do? Vision Bone growth Reproduction
Generates pigments for the retina
Maintains surface lining of eyes
Bone growth
Reproduction
Cell division and differentiation
Healthy Skin
Regulate Immune System

45. Where does it come from? Animal Sources Eggs Meat Cheese Milk Liver
Kidney
Cod
Halibut fish oil

46. Plant Sources Carrots Sweet Potatoes Cantaloupe Pink Grapefruit
Apricots
Broccoli
Spinach
Pumpkin

47. copyright cmassengale

48. A Little About Vitamin E...
Vitamin E is not a single substance but rather a family of fat soluble vitamins.
tocopherols: alpha tocopherol, beta tocopherol, gamma tocopherol, and delta tocopherol
tocotrienols: alpha, beta, gamma, and delta tocotrienol
Each vitamin has a specific function in the body. 

49. Food Sources of Vitamin E
Asparagus
Avocado
Eggs
Milk
Nuts, such as almonds and hazelnuts
Seeds
Spinach and other green leafy vegetables
Unheated vegetable oils
Wheat germ
Wholegrain foods

50. Functions in the Body
Protects your skin from ultraviolet light which promotes healthy skin and slows down the aging of skin
Acts like an antioxidant and prevents cell damage from free radicals 
 Free radicals are atoms or groups of atoms that can damage cellular components such as DNA or parts of cells.
Prevents oxidative stress [when oxygen containing molecules become too reactive] by preventing oxygen molecules from being too reactive
Allows your cells to communicate effectively through a process called "cell signaling"
Helps protect against prostate cancer and Alzheimer's disease

52. Who People more than 55 years of age Very low birth weight infants
Those who abuse alcohol and other drugs
 Those with: 
cystic fibrosis 
celiac disease
hyperthyroidism
malnutrition
liver, gallbladder, or pancreatic disease