1. Carbohydrates & Lipids KEY WORDS Dehydration Synthesis (Condensation) Polymer Monomer Carbohydrate Simple sugar Complex carbohydrate Starch Glycogen Cellulose Lipid Triglyceride Saturated fatty acid Unsaturated fatty acid Steroid Cholesterol

2. The synthesis and breakdown of polymers

3. CARBOHYDRATES

4. Carbohydrate Types Hexose = 6 carbons Glucose –cell energy Fructose - honey Galactose – milk Pentose = 5 carbons Ribose - RNA Deoxyribose - DNA 1. SIMPLE SUGARS Monosaccharides - one sugar molecule

5. Linear and ring forms of glucose

6. Sucrose (sugar) Glucose + Fructose Lactose (milk) Glucose + Galactose Maltose (grains) Glucose + Glucose Carbohydrate Types 2. SIMPLE SUGARS Disaccharides - two sugar molecule

7. How are disaccharides made? Dehydration synthesis:

8. Examples of disaccharide synthesis

9. POLYSACCHARIDES: Long chains of monosaccharides EXAMPLES Starch (amylose) Glycogen Fiber (cellulose) Chitin Carbohydrate Types COMPLEX CARBOHYDRATES

10. Starch Long-term energy storage of glucose for plants (roots, seeds) < 500,000 glucoses

11. Glycogen Short term storage polysaccharide for animals ~300g carbs stored in body 72g liver (glycogen) 245g muscle (glycogen) 10g blood (glucose)

12. Storage polysaccharides

13. Chitin String of modified glucose Structural component of: Insects, Arthropods, fungi

14. Cellulose Polymer of glucose Structural material in plants - Fiber Cellulose Starch Monomers linked together differently than in starch Why indigestible?

15. Starch verses Cellulose Glucose linked differently Cellulose is not recognized by our digestive enzymes Some organisms (microbes) in the guts of cows and termites do make enzymes that can digest cellulose

16. Starch and cellulose structures

18. QUESTION When you eat a starchy food, an enzyme in your mouth breaks it down into maltose. Maltose enters your small intestine, where it is broken down into glucose. The starch is a _________, the maltose is a ________, and the glucose is a(n):_________. a)Proteindipeptideamino acid b)Monosaccharidedisaccharidepolysaccharide c)Triglyceridefatty acidglycerol d)Amino aciddipeptideprotein e)Polysaccharidedisaccharidemonosaccharide

19. Question Which of the following terms includes all others in the list? A.Monosaccharide B.Disaccharide C.Starch D.Carbohydrate E.Polysaccharide

20. Question The molecular formula for glucose is C6H12O6. What would be the molecular formula for 10 glucoses linked together?

21. LIPIDS

23. Three Major Groups of Lipids Oils, Fats, and Waxes Phospholipids Steroids (Cholesterol, Estrogen, Testosterone, etc…)

24. Similarities of Fats and Oils All contain C, H, and O Usually no ring structures Made up of fatty acid subunits (long chain of carbons and hydrogen with a carboxyl end)

25. Triglycerides Fats and Oils have 3 fatty acids linked to a glycerol (condensation)

26. The synthesis and structure of a fat, or triacylglycerol

27. Fatty Acid Subunits: FATS vs. OILS Solid at room temperature From animal sources, coco & palm Saturated with hydrogens Liquid at room temp. From plants Unsaturated

28. Polyunsaturated Saturated Types of Fatty acids

29. Saturated Unsaturated

30. Unsaturated Fats Monounsaturated : One C=C –olive, canola, nut oils Polyunsaturated : More than one C=C –corn safflower, soy oils Hydrogenated : Oils made solid by breaking C=C bonds and replacing with H (Hydrogenation) –Partially hydrogenated - margarine

31. Phospholipids One fatty acid chain (non-polar, hydrophobic) of triglyceride replaced with a phosphate group (charged, hydrophilic) chief component of lipid bilayer, outer membrane of all cells

32. Phospholipids

33. Steroids Four fused rings of carbon steroid hormones: estrogen, testosterone cholesterol: vital component of cell membranes

34. Cholesterol, a steroid

35. Cholesterol Body will make if not enough in diet Part of lipid membrane around cells Helps stabilize, strengthen membrane

36. The structure of a phospholipid

37. Phospholipid

38. Two structures formed by self-assembly of phospholipids in aqueous environments

39. Question What is the difference between the two ring forms of glucose (alpha & beta)?

40. Question Human sex hormones belong to what family of lipids?

41. Question How many water molecules are needed to completely hydrolyze a polymer that is 100 monomers long?

42. Question Unsaturated fats: A.Are more common in animals than plants B.Have double bonds in their carbon chains C.Solidify at room temperature D.Contain more H than saturated fats having the same # of C E.Have fewer fatty acid chains