1. Organic Molecules Carbohydrates, Proteins, Lipids and Nucleic Acids
NC Essential Standard Bio.4.1

2. Organic Molecules
Large compounds or macromolecules that contain carbon
Required by all living things
4 Organic Molecules:
Carbohydates, Lipids, Proteins, and Nucleic Acids
All form polymers: chains of subunits
How do we get these molecules?

3. Carbohydrates Composed of Carbon, Hydrogen and Oxygen
Ratio: 1:2:1 (always 1 C: 2 H: 1 O)
Collectively called SUGARS
Importance:
Main source of ENERGY for your body!
Cells convert the carbs you eat into energy the cells can use!

4. Carbohydrates Formation of sugars (into polymers):
Condensation/dehydration reaction
Produces water
Breakdown of sugars:
Hydrolysis reaction
Requires water
3 Classifications of Carbohydrates:
Monosaccharides, Disaccharides, Polysaccharides

5. Monosaccharides: 1 sugar
“simple sugars”
Consists of 1 sugar subunit
Ex.: glucose, fructose (fruit), galactose (milk)
Glucose
the primary energy source for cells
Made by plants during photosynthesis
“blood sugar” in the human body

6. Disaccharides: 2 sugars
Sugar made of two monosaccharides
Examples:
sucrose — common table sugar = glucose + fructose
lactose — major sugar in milk = glucose + galactose
Serve as energy storage
Form of glucose transfer
in the body

7. Polysaccharides: Many sugars
Sugar made of more than two monosaccharides
3 polysaccharides
Starch – glucose storage in plants; branched polymers
pasta, grains, rice, potatoes
Glycogen – glucose storage in animals; highly branched polymers
Provide glucose to blood when needed; energy for muscles
Cellulose – found in plant cell walls; organized ‘chain-linked fence’ polymers
Provides structure and support in plants
Fiber!!! – humans can’t digest this; improves bowel function

9. Whole Grains vs. Refined Grains
Why are whole grains better for you than refined grains (processed white flour)
Processing to make white flour removes many of the nutrients and fiber from the grain
Leaves behind only the starchy part
“enriched white flour” – has some nutrients added back synthetically

10. Carbohydrates in your diet
Monosaccharides: simple
Glucose, quick energy - enter the bloodstream fast
Candy, honey (fructose), fruits
Polysaccharides: complex
Polymers, take time to break down and enter bloodstream, more sustained energy;
fiber (whole grains)!
Starches: Pasta, cereal, breads
Ex. Runner’s diet

11. Glucose in your body
Human body requires a steady amount of glucose daily – fuel/energy for the body!
We don’t eat bits of food all day long
Insulin – hormone secreted by the pancreas; removes glucose from blood and sends it to cells of liver, muscles, and fat so that it can be used or stored (as glycogen)
Diabetes: improper regulation of blood sugar (glucose); causes high blood sugar
Body does not make enough insulin or does not respond to it normally

12. Lipids Organic compounds that have much less oxygen than carbohydrates
Referred to as fats and oils
Ex. Beef fat: C57H110O6
Insoluble in water because they are non-polar
Used by cells for energy storage, insulation (adipose tissue), protective coating, cell membrane function

13. Types of Lipids 2 Main Types of lipids: Phospholipids
Key components in cell membranes
Control movement of materials in and out of cells
Triglycerides: We consume these!!!
Source of energy; contain more energy than other organic molecules
Can be Saturated or Unsaturated

14. Triglyceride Structure

15. Triglycerides Unsaturated Fats
Contain double bonds on the fatty acid chains
Not “saturated” with Hydrogen
Kinked molecules; not linear
Example: olive oil, vegetable oil, etc.; usually liquids
Benefits when used in moderation:
Can reduce cholesterol and cardiovascular risks

16. Triglycerides Saturated Fats
Contain single bonds between the carbons of the fatty acid chain
“Saturated” with Hydrogen, as much as it can hold
linear molecules
Ex. Steak fat, butter fat, usually solid (animal derived)

17. Triglycerides Problems with too many saturated fats:
Don’t really need them in diet; body makes what it needs
Can increase “bad” cholesterol
Fat can build up on arteries; atherosclerosis
Can increase risk of cardiovascular disease

18. Proteins Most abundant organic molecule of the body!
Composed of C, H, O, N and sometimes S
Amino Acids are the building blocks of proteins.
20 amino acids found in nature.
Amino acid polymer order determines the type of protein.
*DNA code determines polymer order!!!
Peptide Bond: The covalent bond found between two amino acids to create an amino acid polymer
Protein polymers are called “polypeptide chains”

19. Proteins Importance Tissue Building!
Keratin: Hair, Fingernails; Exoskeletons
Hemoglobin: Carry O2 in blood
Insulin: lowers blood sugar; helps it get stored as glycogen; other hormones too
Antibodies: help provide immunity, etc.
ENZYMES
Proteins that make it easier for a reaction to take place

20. Proteins - Enzymes Enzymes Make it easier for reactions to occur
Act as catalysts to speed up a reaction
They lower the activation energy (energy necessary for the rxn. to occur)
Lock and Key Model
Makes enzymes only work for specific reaction
Important in controlling reactions of the body
Ex.: amylase, catalase, lactase
“Enzymes are proteins that end in –ase”

21. Enzyme Structure – Lock and Key

22. Denaturing Proteins
Denature: when the shape of the protein gets permanently changed
Enzyme can’t function any longer
Caused by: change in pH or temp
Cold = usually slows enzymes down
Hot = denatures enzymes
Too acidic or basic = usually denatures enzymes
*Important to maintain homeostasis!

23. Denaturing Proteins

24. Nucleic Acids
complex macromolecules that stores cellular info. in the form of a code.
Made up of smaller subunits called nucleotides.
Composed of C, H, O, N, P atoms
Can contain the information necessary to synthesize proteins.

25. DNA DNA: DeoxyriboNucleic Acid.
A master copy of an organism’s genetic information
Double helix shape
Strands of DNA form genes, which are the components of chromosomes.
RNA: RiboNucleic Acid.
Helps in the formation of DNA and many proteins.
Not a double helix – single strand