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Warm up: Carbohydrate graphic organizer Biomolecules chart – complete

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1 Warm up: Carbohydrate graphic organizer Biomolecules chart – complete
HW 1: Enzymes GR Ch. 3 HW 2: Quiz Thurs – H2O, Carbs, Proteins (Be sure you know the polysaccharide chart from the video ) Tuesday – copy HW Warm up: Carbohydrate graphic organizer Biomolecules chart – complete protein section Notes: Hemoglobin and Collagen Lab: Complete Tests # 2-5 Domains of Study Domain of BioMolecules Domain of Cells Domain of Organisms Domain of Populations Domain of Communities

2 Biomolecules chart – complete Lipids section Lab: Serial Dilutions
HW 1: Enzymes GR Ch. 3 HW 2: Quiz Thurs – H2O, Carbs, Proteins (Be sure you know the polysaccharide chart from the video ) Thursday - HW due Warm up: p. 49 Q 1-3 and 8ai Study and take Quiz Notes – Lipids Biomolecules chart – complete Lipids section Lab: Serial Dilutions Domains of Study Domain of BioMolecules Domain of Cells Domain of Organisms Domain of Populations Domain of Communities

3 Quiz Review

4 How to build a polymer: Condensation reaction (aka dehydration synthesis)- H2O is removed when 2 hydroxyls line up This bond is called a Glycosidic bond on 1,4 Cs 2 monosaccharides | α glucose fructose disaccharide H2O sucrose (table sugar) sucrose = table sugar

5 How to break down a polymer: HYDROLYSIS
is the breaking of glycosidic bonds during reactions like digestion. H2O is added. These rxs are very slow. Note: This is the opposite of condensation.

6 Biomolecule Tests Reducing sugars – Benedict’s, brick red precipitate
Green, or orange to Reducing sugars – Benedict’s, brick red precipitate Non-reducing sugars – must be hydrolized with acid first, then neutralized. After that, Benedict’s will cause a brick red precipitate to form Lipids – use ethanol to dissolve them, then add H20 to see if an emulsion forms Starches – turn black in KI (which is orange to start with) Proteins – turn lavender in Biuret’s solution

7 Protein structure – Know which types of bonds are found where
determined by DNA R groups hydrophobic interactions disulfide bridges H & ionic bonds amino acid sequence peptide bonds multiple polypeptides R groups H bonds sequence determines structure and… structure determines function. Change the sequence & that changes the structure which changes the function.

8 SECONDARY STRUCTURE, CONTINUED
KNOW: α-helix curliques are held together by H bonds between the O of one carboxyl group with the H of an amine group 4 places ahead because they are polar. β-sheets form H bonds between neighboring strands. H bonds can easily be broken when temperatures get too high or pH is wrong.

9 Tertiary Structure – 3D Shape – the way the protein folds & coils up due to its bonds.
Know all 4 types of bonds: 1) H 2) disulfide bridge 3) ionic 4) hydrophobic interactions

10 Hemoglobin - Let’s watch: Crash Course: Haemoglobin
Globular protein that makes blood red. Composed of four protein chains: two alpha and two beta chains Each chain has a ring-like prosthetic heme group containing an iron atom. Oxygen binds reversibly to these iron atoms and is then transported through blood. Let’s watch: Crash Course: Haemoglobin (2:25 – 5:42)

11 Lipids (C,H,O like carbs)
Lipids are long hydrocarbon chains (H-C) “Family groups” fats (solids) and oils (liquids) Phospholipids and steroids Are not polymers big molecules (macromolecules) made of smaller subunits not a continuing chain Made of same elements as carbohydrates but very different structure/ proportions & therefore very different biological properties

12 condensation synthesis
Fats Where is the carboxyl group? Structure: glycerol (3C alcohol) + fatty acids fatty acid = carboxylic acid with a long HC “tail” and a carboxyl (COOH) group “head” When they join, they form a glyceride. When they hydrolyze (are digested) they provide H2O. Be able to draw a fatty acid! enzyme H2O Look at structure… What makes them hydrophobic? Note functional group = carboxyl condensation synthesis

13 Why do humans like fatty foods?
Fats store energy Why do humans like fatty foods? Long HC chain polar or non-polar? Insoluble in H2O but will dissolve in ethanol. hydrophilic or hydrophobic? Function: energy storage Concentrated - all H-C! 2x carbohydrates cushion organs insulates body - think whale blubber! What happens when you add oil to water Why is there a lot of energy stored in fats? • big molecule • lots of bonds of stored energy So why are we attracted to eating fat? Think about our ancestors on the Serengeti Plain & during the Ice Age. Was eating fat an advantage?

14 TRIGLYCERIDES – MOST COMMON FORM OF FATTY ACID
Be able to draw a glycerol molecule Watch: Forming Ester Bonds Formed when 3 fatty acids attach to a molecule of glycerol in a condensation reaction

15 WHY TRIGLYCERIDES ARE SO GREAT AT STORING ENERGY:
1) Have so many C-C bonds that release energy when broken 2) They are highly reduced (loaded up with e-s) so energy can be released by oxidation 3) Insoluble in H2O so their location in organisms can be controlled

16 Serial Solutions Lab Let’s watch and learn how:
How to Make a Serial Solution

17 Animal Lipids are SATURATED with H
All carbons are bonded to H meaning: No C=C double bonds long, straight chains solid at room temp Causes cardiovascular disease = atherosclerosis = plaque deposits Mostly animal fats

18 Plant fats are UNSATURATED fats
C=C double bonds occur in these fatty acids, so there aren’t as many H’s bonded to their C’s vegetable oils and fish oils liquid at room temperature the kinks made by double bonded C prevent the molecules from packing tightly together poly-unsaturated? More than 1 double bond Mostly plant lipids Think about “natural” peanut butter: Lots of unsaturated fats Oil separates out Companies want to make their product easier to use: Stop the oil from separating Keep oil solid at room temp. Hydrogenate it = chemically alter to saturate it Affect nutrition?

19 A FATTY ACID’S “R” GROUP IS ITS C-H CHAIN
A FATTY ACID’S “R” GROUP IS ITS C-H CHAIN. IT CAN BE EITHER SATURATED OR UN. Know: THE SHORTER THE CHAINS, THE WEAKER THE INTERMOLECULAR FORCES, THE LOWER THE MELTING POINT.

20

21 Phospholipids- cell surface membranes
Structure: glycerol + 2 fatty acids + PO4 PO4 = negatively charged It’s just like a penguin… A head at one end & a tail at the other!

22 How phospholipids react with H2O
Hydrophilic heads “attracted” to H2O Hydrophobic tails “hide” from H2O can self-assemble into “bubbles” bubble = “micelle” can also form a phospholipid bilayer water bilayer water

23 Steroids Structure: 4 fused C rings + ??
different functional groups different structure creates different function examples: cholesterol, sex hormones cholesterol

24 Cholesterol Important cell component animal cell membranes
precursor of all other steroids including vertebrate sex hormones high levels in blood may contribute to cardiovascular disease

25 From Cholesterol  Sex Hormones
What a big difference a few atoms can make! Same C skeleton, different functional groups


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