1. Chapter 2 BioMOlecules

2. Carbon compounds
A. Organic Compounds = compounds containing carbon atoms that are covalently bonded to other carbon atoms and other elements such as oxygen hydrogen and nitrogen.
1. Carbon forms bonds easily because it has 4 valence electrons.
2. Carbon atoms can bond to other carbon atoms, forming chains that are almost unlimited in length.
3. All living things contain carbon (C), hydrogen (H), oxygen (O), nitrogen (N), and phosphorous (P).

3. Carbon compounds
B. Attack of the Macromolecules! (“Giant Molecules”)
1. Monomers – simple molecules; created when C, H, O, N, P bond together.
2. Polymer – large compounds; formed by joining monomers together.

4. Carbon compounds
a. The process of making a polymer is called Polymerization.

5. Carbon compounds
3. Some polymers are also called biomolecules or macromolecules. a. Carbohydrates b. Lipids c. Proteins d. Nucleic Acids

6. Carbohydrates
A. Carbohydrates (made of Carbon, Hydrogen, and Oxygen, in a 1:2:1 ratio)
1. Commonly called sugars and starches.
2. Monomers (subunits) are monosaccharides, also known as simple sugars.
a. Monosaccharides = 1 sugar
b. Example of Monosaccharide: glucose, fructose, galactose

7. Carbohydrates c. Disaccharides = 2 monosaccharides joined
d. Example of Disaccharide: sucrose = glucose and fructose joined
e. Example of Disaccharide: maltose = glucose and glucose joined

8. Carbohydrates
f. Polysaccharides = many monosaccharides joined
g. Example of Polysaccharide: glycogen = stores excess sugar in animals
h. Example of Polysaccharide: cellulose = makes rigid plant cell walls

9. Carbohydrates 3. Functions: a. Store and release quick energy
b. Provide structural support
Example: Exoskeletons of insects
4. Food examples:
a. Bread, Potatoes, Beans, Pasta, Cereal, Fruit

10. Lipids
B. Lipids (made of Carbon, Hydrogen, Oxygen; large non-polar molecules that DON’T dissolve in water)
1. Commonly called fats, oils, steroids, and waxes
2. Monomers (subunits) are glycerol (hydrophilic “head”) with fatty acid chains (hydrophobic “tail”)
Glycerol
Fatty Acid

11. Lipids
a. Triglycerides – 3 fatty acids joined to glycerol (alcohol with a carboxyl group – COOH)

12. Lipids
b. Phospholipids – 2 fatty acids joined to glycerol (alcohol with carboxyl group – COOH)
- Example: cell membrane (barrier between inside and outside of cell)

13. Lipids c. Waxes – many fatty acids joined to glycerol (alcohol)
- Example: earwax, surface of some plant leaves

14. Lipids 3. Functions: a. Store long-term energy b. Insulation
c. Make up cell membranes
4. Food examples:
a. Oil, Butter, Steak, Bacon

15. Proteins C. Proteins (made of Carbon, Hydrogen, Oxygen, and Nitrogen)
1. Monomers (subunits) are amino acids; only different amino acids exist.
a. Structure of an amino acid:
- Amino Group (end)
- Carboxyl Group (end)
- R- Group (middle) *changes*
Tryptophan
Serine
Leucine

16. Proteins b. Dipeptides – 2 amino acids joined by a peptide bond
c. Polypeptides – many amino acids joined by a peptide bond

17. Proteins
2. Functions:
a. Transport oxygen to blood stream (hemoglobin)
b. Provide immunity (antibodies)
c. Muscle Contractions
d. Speed up chemical reactions (enzymes)

18. Proteins
3. Food examples:
a. Fish, Meat, Peanut Butter,
Milk, Rice

19. Proteins 4. Other Protein Examples
a. An enzyme is a protein acting as a biological catalyst.
b. Catalyst – special proteins that speed up chemical reactions by lowering the activation energy needed to start the reaction.
- Lowering the activation energy allows cells to do work more efficiently, because it requires less energy to do its work.
- If the cell requires less energy, it can react more rapidly, therefore, enzymes help to increase the rate of reaction.

20. Enzymes
c. Enzyme names end in “- ase”. Examples: Catalase, Sucrase, Lactase d. Characteristics of an Enzyme - Enzymes act on specific substrates. - Substrate – substance that the enzyme breaks down - Each substrate fits in to the active site of the enzyme. (Like a lock & key.)

21. Enzymes
- Active Site – region where enzyme and substrate bind together - Product – the substrate broken down after the enzyme has acted on it - ENZYMES ARE NOT CHANGED OR USED IN THE REACTION! - Enzymes go on to carry out the same reactions again and again.

22. Enzymes
- Denature – when an enzyme changes shape due to a change in temp., pH, or other factor preventing binding

23. Nucleic Acids
D. Nucleic Acids (made of Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorous)
1. Monomer (subunits) are called nucleotides.
a. Made up of a 5-carbon sugar, phosphate, and nitrogen base.

24. Nucleic Acids 2. Function: a. Store genetic information in cells
3. Examples:
a. DNA and RNA