ORGANIC COMPOUNDS

Carbohydrates

Lipids

Proteins

Nucleic Acids

CARBOHYDRATES

C a r b o h y d r a t e

Contains Carbon

Same ratio of Hydrogen:Oxygen as H2O, 2:1

Made up of the elements:• CARBON• HYDROGEN• OXYGEN

Simple Sugars-monomers

• MONOSACCHARIDES• C6H12O6

• 3 Monosaccharides:• Glucose• Fructose• Galactose

MONOSACCHARIDES

*You need to be able to draw glucose

Double Sugars-polymers

• DISACCHARIDES• C12H22O11

• 3 Disaccharides:• Sucrose• Lactose• Maltose

SUCROSE• Common table sugar• Made by combining glucose &

fructose

LACTOSE• Major sugar

in milk• Made by

combining glucose & galactose

MALTOSE

• Product of starch digestion• Made by combining glucose &

glucose

How are disaccharides made?• Dehydration Synthesis

(Condensation Reaction)

—2 monomers combine & you get a polymer + water.

• Hydrolysis —break-up of polymer to get monomers… just add water. (reverse of above)

DEHYDRATION SYNTHESIS

HYDROLYSIS

Complex Sugars-polymers

• POLYSACCHARIDES• Many sugars…long chains• 3 Polysaccharides:

• Starch• Cellulose• Glycogen

STARCH• Plants store it as food

(energy)

CELLULOSE• Plant fiber

GLYCOGENAnimals store

it as food energy in liver and muscles

Carbohydrate Function

• Used by cells to store and release energy

Carbohydrate Examples

LIPIDS

Made up of the elements:• CARBON• HYDROGEN• OXYGEN

MONOMERS

• 1 Glycerol• 3 Fatty Acids

POLYMERS

• COMMON NAMES•Fats•Oils•Waxes•Steroids (Cholesterol)

LIPID VARIATIONS• Saturated – all single bonds (the fatty

acids contain the maximum possible number of H atoms)

• Unsaturated – 1 double bond (more H atoms can bond)

• Polyunsaturated – multiple double bonds

FUNCTIONS OF LIPIDS

• Used to store energy• Biological membranes &

waterproof coverings• Hormones (chemical

messengers, regulators)

EXAMPLES OF LIPIDS

NUCLEIC ACIDS

Made up of the elements:• CARBON• HYDROGEN• OXYGEN• NITROGEN• PHOSPHORUS

MONOMERS

• Nucleotides• Sugar• Phosphate• Base

POLYMERS

• Deoxyribonucleic Acid• DNA

• Ribonucleic Acid• RNA

FUNCTIONS

• Genetic Code

PROTEINS

Made up of the elements:• CARBON• HYDROGEN• OXYGEN• NITROGEN

Protein Facts

• Protein = Greek for primary or first• Most diverse and complex

macromolecule• Makes up about 50% of our body

weight• Each has a unique structure and

function

MONOMERS

• Amino Acids• There are 20 amino acids. • If you change the order they

are arranged in, you produce different proteins with different functions.

POLYMERS

• Polypeptides• Many amino acids bonded

together

Amino Acids

Polypeptide

Parts of an Amino Acid

• Central Carbon (C)• Hydrogen (H)• Amino Group (NH2)• Carboxyl Group (COOH)• Side Group (R)

• Different for every amino acid

20 Types of Amino Acids

Dehydration Synthesis (Condensation Reaction)• How amino acids are put

together into a polypeptide(a) Dehydration Synthesis (Condensation Reaction)

Hydrolysis Reaction• How polypeptides are broken

down into amino acids

Protein Functions1. Structure

• Give support and shape• Collagen and Elastin – skin,

cartilage, tendons and ligaments• Keratin – hair, horns, feathers,

nails

Protein Functions2. Transport

2. Move other molecules• Hemoglobin and Myoglobin –

transport oxygen

Protein Functions3. Motion

• Allow movement• Actin and Myosin – contract

muscles

Protein Functions4. Defense

4. Protect against disease• Antibodies – fight off foreign

bacteria

Protein Functions5. Storage

5. Store nutrients• Ovalbumin –

protein in egg whites

• Caesin – protein in milk

Protein Functions6. Signal (hormones)

• Regulate body functions• Insulin and Glucagon –

regulate blood glucose levels

Protein Functions7. Enzymes

• Proteins that speed up chemical reactions• Amylase – breaks down starch

(polysaccharide)• Lipases – breaks down fats (lipids)• Protease – breaks down proteins

Enzymes• Proteins that act as catalysts in

chemical reactions• Catalyst – helps speed up a

chemical reaction• Without enzymes chemical

reaction would not occur fast enough to sustain life.

Enzyme Terminology• Substrate – molecule that is

going to chemically react; what an enzyme will work on.

• Active Site – specific shape on an enzyme that binds a specific substrate

• Product – what is made after the reaction

How Enzymes WorkENZYMES ARE REUSABLE!

They can work over and over to catalyze reactions.

How Enzymes WorkENZYMES ARE SPECIFIC!

Each enzyme has an active site that fits perfectly with its substrate.

How Enzymes WorkENZYMES CAN DENATURE

(CHANGE SHAPE) IN HARSH CONDITIONS!

Each enzyme has an optimal pH and temperature.

How Enzymes WorkENZYMES CATALYZE

REACTIONS!

Enzymes lower the amount of energy needed to get a reaction started (activation energy).

Activation Energy• The energy needed for a

chemical reaction to occur

• High when no enzyme is present

• Low when an enzyme speeds up the reaction

Factors Affecting Enzyme Activity

•pH•Temperature•Concentration

CALORIES• The amount of heat needed

to raise the temperature of 1 ml of water by 1oC

• Measurement of energy content in food

CALORIES• 1g of fat = 9 calories

• 1g of carb/protein = 4 calories

• Needs determined by:

Sex, age, body mass, physical activity

• What happens if you eat more calories

than your body burns?