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2. Nucleic Acids

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4. Chapter5_P2 - Slide 4 of 29 Nulceotides  Nucleic Acid  Nucleic Acid = Polynucleotide (polymer)  Nucleotide = monomer  Nucleotide consists of 3 parts  Pentose sugar  Phosphate group  Nitrogenous base

5. Chapter5_P2 - Slide 5 of 29 Purines & Pyrimidines

6. Chapter5_P2 - Slide 6 of 29 More Animations  Animation-03-01.swf (Nucleic Acids)

7. Chapter5_P2 - Slide 7 of 29 DNA vs. RNA DNARNA StrandsDoubleSingle SugarDeoxyribose (Lacks “O” at 2’ carbon) Ribose Nitrogenous BasesC, G, A, & TC, G, A, & U ProgressionDNA  RNARNA  Protein

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9. Chapter5_P2 - Slide 9 of 29 Questions  What are the 3 components of a nucleotide?  How does a nucleotide differ from a nucleic acid?  How does a nucleotide differ from a nucleoside?  What are the 3 differences between DNA & RNA?  Which n-base type has 1 ring? 2-rings?  What is the Central Dogma of Molecular Biology?  In DNA, the amount of A = ? Amount of G = ?

10. Lipids

11. Chapter5_P2 - Slide 11 of 29 Lipids are…  Diverse class of molecules  Commonality: Hydrophobic Macromolecules  Will they dissolve in water?  NOT Polymers  Fats – Energy storage  Phospholipids – Main component of membranes  Steroids - Hormones  Cholesterol

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13. Chapter5_P2 - Slide 13 of 29 Fats  Constructed from Glycerol + Fatty acids  Ester linkage forms 1 fat from these parts  What type of reaction forms an ester linkage?

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15. Chapter5_P2 - Slide 15 of 29 Types of Fats  Saturated  No double bonds in the fatty acid  Animal fats  Linked to heart disease  Solid at room temperature  Unsaturated  At least 1 double bond  Plant fats  Called oils  Liquid at room temperature

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18. Chapter5_P2 - Slide 18 of 29 Trans Fats  Do NOT occur naturally  Only in Labs  Unsaturated fats are chemically “saturated”  Taste really good  Cardiovascular Killers  Food labels & 0% Trans fats  Also called Partially Hydrogenated Vegetable Oils

19. Chapter5_P2 - Slide 19 of 29 Trans fat Elaidic Acid Cis fat Oleic Acid

20. Chapter5_P2 - Slide 20 of 29 Nutrition Facts Serving Size: 1 oz (28g) Amount per Serving Calories 160Calories from Fat 90 % Daily Value Total Fat 10g22% Saturated Fat 1.5g7% Trans Fat 0g Cholesterol 0mg0% Sodium 290mg13% Total Carbohydrates 15g5% Fiber 0g0% Sugar 1g Other Carbohydrates 14g Protein 2g2% Enriched Corn Meal (Corn Meal, Ferrous Sulfate, Niacin, Thiamin Mononitrate, Riboflavin, and Folic Acid), Vegetable Oil (Contains One or More of the Following: Corn, Soybean, or Sunflower Oil), Whey, Salt, Cheddar Cheese (Cultured Milk, Salt, Enzymes), Partially Hydrogenated Soybean Oil, Maltodextrin, Disodium Phosphate, Sour Cream (Cultured Cream, Nonfat Milk), Artificial Flavor, Monosodium Glutamate, Lactic Acid, Artificial Colors (Including Yellow 6), and Citric Acid.

21. Chapter5_P2 - Slide 21 of 29 Questions  What is the difference between the 2 main types of fats?  What is the common feature for all lipids?  What are the 3 main types of lipids?  What are the components of a fat?  Name 3 ways that unsaturated fats differ from saturated fats?  Why are trans fats different that unsaturated fats?

22. Chapter5_P2 - Slide 22 of 29 Phospholipids  Similar to a fat, but only 2 fatty acids  Also has a phosphate group  Hydrophilic + Hydrophobic regions  Found in Phospholipid Bilayer of membranes  The dual nature of phospholipids = barrier

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26. Chapter5_P2 - Slide 26 of 29 Steroids  Considered lipids because they are hydrophobic!!  Consist of 4 fused rings  Cholesterol is a steroid (huh?)

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28. Chapter5_P2 - Slide 28 of 29 Questions  Where would we find phospholipids in an organism?  Name 2 ways that phospholipids are different from fatty acids.  What major type of lipid contains cholesterol?  What is the definition (chemical structure) of a steroid?

29. Chapter5_P2 - Slide 29 of 29 Questions  Which macromolecules contain Nitrogen?  Which macromolecules are polymers?  Which macromolecules contain Carbon? Oxygen? Hydrogen?  Which macromolecules are used for energy production?  What is the main use of nucleic acids?