1. Biochemistry Notes

2. Carbon Organic molecules contain carbon.
Carbon has 4 electrons available for bonding.

3. Carbohydrates Organic compound made up of C, H & O
Store and release energy
Monosaccharide (glucose:C6H12O6, fructose)
Disaccharide - 2 monosaccharides (glucose + fructose = sucrose)
Polysaccharides (starch, cellulose, glycogen) - food storage and cell structures
Glycogen - animal cells
Starch - plant energy
Cellulose-plant cell struct.

4. Polysaccharide

5. Cellulose in a Plant

6. Lipids Monomers are fatty acids
Ex.– fats, oils, & phospholipids in cell membranes
Non-polar - insoluble in water
Structure
3 fatty acids bonded to glycerol

7. Lipid function
Long-term energy storage, insulation, cell structure (lipid bi-layer/cell membrane)

8. Saturated Fatty Acid Solid at room temperature Bad for heart
Meat, butter
Contain lots of hydrogen atoms and carbons are linked with single bonds in fatty acid chain

9. Unsaturated Fatty Acid
Liquid at room temperature
Good for your heart
Olive oil, nuts, fish.
Contain few hydrogen atoms because carbon atoms have double bonds in fatty acid chain.

10. Proteins
Proteins provide structure (skin, hair, cartilage, muscle) and are carry out all cell metabolism (enzymes)
The shape determines function
Monomer—amino acids
Linked together by peptide bonds (type of covalent bond)

11. Protein Structure Primary – amino acid sequence
Secondary - hydrogen bonding between a.a.’s
causes twisting; 2-D shape
Tertiary - additional folding
functional protein; 3-D shape
Quaternary - 2 or more amino acid (polypeptide) chains
complex

12. Primary Structure
Secondary
Teritary
Quaternary

13. Nucleic Acids Macromolecule that stores and transfers genetic material
Made up of nucleotides
made up of a sugar, a phosphate group, and a nitrogen base
DNA: deoxyribonucleic acid
RNA: ribonucleic acid

14. Nucleotides