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Gene DNA RNA Protein Amino acid Nucleic acids Nucleic Acids ● Include DNA and RNA Information storage molecules They provide the directions for building proteins
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Phosphate group Nitrogenous base A, G, C, or U Uracil U Sugar ribose Nitrogenous base (A,G,C, or T) Phosphate group Thymine (T) Sugar (deoxyribose) Phosphate Base Sugar ●Nucleic acids are polymers of nucleotides –DNA, deoxyribonucleic acid –RNA, ribonucleic acid Nucleic Acids
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●Each nucleotide has one of the following bases:
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Nucleic Acids Sugar-phosphate backbone Nucleotide Base pair Hydrogen bond Bases a DNA strand polynucleotide b Double helix two polynucleotide strands ●Nucleic Acid Structure
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Nucleic Acids ●Nucleic Acid Structure
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DNA Structure Nucleic Acids
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Carbohydrates include Carbohydrates –Small sugar molecules in soft drinks Monosaccharides & Disaccharides –Long starch molecules in pasta and potatoes Polysaccharides
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Monosaccharides are simple sugars Monosaccharides –Glucose, found in sports drinks –Fructose, found in fruit Honey contains both glucose and fructose Glucose Fructose Isomers
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In aqueous solutions, monosaccharides form rings (b) Abbreviated ring structure Monosaccharides
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A disaccharide is a double sugar Disaccharides Disaccharides are joined by the process of dehydration synthesis Glucose Maltose
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The most common disaccharide is sucrose, common table sugar –It consists of a glucose linked to a fructose –Sucrose is extracted from sugar cane and the roots of sugar beets Disaccharides
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Polysaccharides (a) Starch Starch granules in potato tuber cells Glucose monomer (b) Glycogen Glycogen Granules In muscle tissue (c) Cellulose Cellulose molecules Cellulose fibril in a plant cell wall –They are long chains of sugar units –They are polymers of monosaccharides
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●Lipids are: Neither macromolecules nor polymers Hydrophobic, unable to mix with water Lipids Oil (hydrophobic) Vinegar (hydrophilic) Figure 3.10
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●FATS ● Dietary fat consists largely of the molecule triglyceride Lipids –A combination of glycerol and three fatty acids Fatty acid Glycerol (a) A dehydration reaction linking a fatty acid to glycerol (b) A fat molecule with a glycerol “head” and three energy-rich hydrocarbon fatty acid “tails”
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●Unsaturated fatty acids Lipids (Fats) –Have less than the maximum number of hydrogens bonded to the carbons ●Saturated fatty acids –Have the maximum number of hydrogens bonded to the carbons
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Lipids (Fats) Saturated Fats TYPES OF FATS Unsaturated Fats Margarine Plant oils Trans fats Omega-3 fats INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED COTTONSEED OIL, PARTIALLY HYDROGENATED COTTONSEED OIL AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHO AND CITRIC ACID ANTIOXIDANTS
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Phospholipids Steroids Lipids
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Cholesterol TestosteroneA type of estrogen ●STEROIDS Steroids are very different from fats in structure and function. Lipids
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Visual Summary 3.2 Biological Molecules
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