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 3° 1°
amino acid sequence
peptide bonds
multiple polypeptides 4° 2°
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.

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