Carbs, fats and proteins

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 (CH2O)n  C6H12O6 = Glucose! Isomers Same chemical formula, different shape

7. Carbohydrates:Glucose Simple sugar n=6 C6H12O6 Long chain or ring

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

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 C6H12O6 Long chain or ring

12. Carbohydrates:Fructose Simple sugar n=6 C6H12O6 Long chain or ring form

13. Carbohydrates:Galactose Simple sugar n=6 C6H12O6 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. Fatty acids Long chains of carbon Can release H+ in solution, weak acids Saturated or Unsaturated Triglycerides

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

23. Fatty Acids Saturated Unsaturated One or more carbons share a double bond and share fewer hydrogen atoms Healthy All carbons have single bonds, and are filled to capacity with hydrogen atoms Less 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 3rd 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 – αhelix or βsheet (two dimensional)

35. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional)

36. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional)

37. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional) • Tertiary – foldedαhelices and/or βsheets (three dimensional)

38. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional) • Tertiary – foldedαhelices and/or βsheets (three dimensional) • Quaternary – more than one amino acid chain folded in αhelices or βsheets

39. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional) • Tertiary – foldedαhelices and/or βsheets (three dimensional) • Quaternary – more than one amino acid chain folded in αhelices or βsheets

40. Protein Structure • Primary – amino acid chain (one dimensional) • Secondary – αhelix or βsheet (two dimensional) • Tertiary – foldedαhelices and/or βsheets (three dimensional) • Quaternary – more than one amino acid chain folded in αhelices or βsheets

41. Protein Structure