1. Carbs, fats and proteins Biology Ms. Williams 2013-2014

2. Life All living things are…

3. Life All living things are… Made up of cell(s) Respond to the environment Adapt to the environment Reproduce Grow and develop Require and use energy

4. Require and Use Energy Food sources

5. Require and Use Energy Food sources Carbohydrates Lipids (fats) Proteins

6. Carbohydrates Combination of water molecules and carbon Always has this ratio: 1C : 2H : 1O (CH 2 O) n  C 6 H 12 O 6 = Glucose! Isomers Same chemical formula, different shape

7. Carbohydrates: Glucose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring

8. Glucose Note the different placement of the hydroxyl group (-OH) 36% alpha vs 64% beta α - D – glucose β - D- glucose

9. Dehydration Synthesis Two monosaccharides to one disaccharide. (Two monomers to one polymer). Water is released.

10. Hydrolysis Addition of water to break oxygen bond of disaccharide/ polymer to create two monosaccharides/ monomers.

11. Carbohydrates : Glucose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring

12. Carbohydrates : Fructose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring form

13. Carbohydrates : Galactose Simple sugar n=6 C 6 H 12 O 6 Long chain or ring (revised ring structure)

14. Carbohydrates : Lactose Dehydration synthesis of Glucose and Galactose Found in milk Inability to break down lactose = lactose intolerance People who can break down lactose are the weirdos.

15. Carbohydrates: Sucrose Dehydration synthesis of Glucose and Fructose Table sugar

16. Carbohydrates: Maltose Dehydration synthesis of Glucose and Glucose Malt sugar/syrup Least common sugar found in nature

17. Polysaccharides Long chains of monosaccarides Energy storage Structural support

18. Polysaccharides

19. Lipids Fats, waxes, oils, steroids Triglycerides Phospholipids Don’t dissolve well in water

20. Triglycerides Polymers made of… A three carbon molecule Glyceride Three fatty acids – long chains of carbon

21. Triglycerides Fatty acids Long chains of carbon Can release H + in solution, weak acids Saturated or Unsaturated

22. Fatty Acids Saturated All carbons have single bonds, and are filled to capacity with hydrogen atoms Unsaturated One or more carbons share a double bond and share fewer hydrogen atoms

23. Fatty Acids Saturated All carbons have single bonds, and are filled to capacity with hydrogen atoms Less Healthy Unsaturated One or more carbons share a double bond and share fewer hydrogen atoms Healthy

24. Fatty Acids Saturated: Butter, Animal fats Higher melting temperature Unsaturated: Nuts, avocado, fish, veg. oil Lower melting temperature

25. Phospholipids Similar to triglycerides, but… Have a phosphate group and a polar group in place of the 3 rd fatty acid (only two tails) Polar = one part has small neg. charge, other pos. Ex. Water Non-polar = No separation of charge Ex. Fats

26. Phospholipids Hydrophilic, polar heads – “water loving” Soluble in water Hydrophobic, non-polar tails – “water fearing” Non-soluble in water

27. Phospholipids

28. Proteins Important biological compounds Enzymes: chemical reactions Structure: claws, hooves, hair, skin, muscles Chemical messengers: hormones Protection: antibodies Transport: bind and carry atoms within cells and throughout the body

29. Proteins Long chains of amino acids Form sheets, helixes, loops Operate as molecular machines Polymers “polypeptides” Formed from dehydration synthesis

30. Amino Acids Combine to make proteins Perform many biological processes: Grow, break down food, repair tissues Composition Common group Side group This differentiates the amino acid 21 biologically important

31. Amino Acids Classified into 3 groups Essential amino acids Cannot be made by the body – have to be eaten (9) Nonessential amino acids Produced by body (4) Conditional amino acids Usually not essential, except for times of stress – illness (8)

32. Differ in polarity, charge, shape If we don’t consume the essential amino acids, they will break down proteins (muscles, etc.)

33. Protein Structure Primary – amino acid chain (one dimensional)

34. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)

35. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)

36. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional)

37. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional)

38. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets

39. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets

40. Protein Structure Primary – amino acid chain (one dimensional) Secondary – α helix or β sheet (two dimensional) Tertiary – folded α helices and/or β sheets (three dimensional) Quaternary – more than one amino acid chain folded in α helices or β sheets

41. Protein Structure