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Warm-Up

This text discusses the four classes of macromolecules and provides examples for each type. It also explains the four levels of protein structure and the bonds formed in each level. Additionally, it mentions the protein involved in the curds and whey lab and explains the process of curd and whey formation. The chapter covers the role of dehydration synthesis and hydrolysis in organic compound formation and digestion, as well as the functions of carbohydrates, lipids, proteins, and nucleic acids.

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Warm-Up

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  1. Warm-Up What are the 4 classes of macromolecules? Give an example of each type of macromolecule.

  2. Warm-Up What are the 4 levels of protein structure? What bonds are formed in each level? Which protein was involved in the curds & whey lab yesterday? Explain what happened to the milk to form the curds and whey.

  3. Chapter 5 The Structure and Function of Large Biological Molecules

  4. You Must Know • The role of dehydration synthesisin the formation of organic compounds and hydrolysis in the digestion of organic compounds. • How to recognize the 4 biologically important organic compounds (carbs, lipids, proteins, nucleic acids) by their structural formulas. • The cellular functions of all four organic compounds. • The 4 structural levels of proteins • How proteins reach their final shape (conformation) and the denaturing impact that heat and pH can have on protein structure

  5. ie. amino acid  peptide  polypeptide  protein larger smaller

  6. + H2O + + H2O + https://www.youtube.com/watch?v=ZMTeqZLXBSo

  7. Dehydration Synthesis

  8. Hydrolysis

  9. I. Proteins Myoglobin protein • “Proteios” = first or primary • 50% dry weight of cells • Contains: C, H, O, N, S

  10. Protein Functions (+ examples) • Enzymes (lactase) • Defense (antibodies) • Storage (milk protein = casein) • Transport (hemoglobin) • Hormones (insulin) • Receptors • Movement (motor proteins) • Structure (keratin)

  11. Overview of protein functions (Pg. 76)

  12. Overview of protein functions

  13. Four Levels of Protein Structure • Primary • Amino acid (AA) sequence • 20 different AA’s • peptide bonds link AA’s

  14. Amino Acid • R group = side chains • Properties: • hydrophobic • hydrophilic • ionic (acids & bases) • “amino” : -NH2 • “acid” : -COOH

  15. Four Levels of Protein Structure (continued) • Secondary • Gains 3-D shape (folds, coils) by H-bonding • Alpha (α) helix, Beta (β) pleated sheet

  16. Basic Principles of Protein Folding Hydrophobic AA buried in interior of protein (hydrophobic interactions) Hydrophilic AA exposed on surface of protein (hydrogen bonds) Acidic + Basic AA form salt bridges (ionic bonds). Cysteines can form disulfide bonds.

  17. Four Levels of Protein Structure (continued) • Tertiary • Bonding between side chains (R groups) of amino acids • H bonds, ionic bonds, disulfide bridges, van der Waals interactions

  18. Four Levels of Protein Structure (continued) • Quaternary • 2+ polypeptides bond together

  19. amino acids  polypeptides  protein Bonding (ionic & H) can create asymmetrical attractions

  20. Chaperonins assist in proper folding of proteins

  21. Protein structure and function are sensitive to chemical and physical conditions • Unfolds or denatures if pH and temperature are not optimal

  22. change in structure = change in function

  23. II. Nucleic Acids Function: store hereditary info

  24. Nucleotides: monomer of DNA/RNA Nucleotide = Sugar + Phosphate + Nitrogen Base

  25. Nucleotide phosphate A – T G – C Nitrogen base 5-C sugar

  26. Information flow in a cell:DNA  RNA  protein

  27. III. Carbohydrates Differ in position & orientation of glycosidic linkage • Fueland building material • Include simple sugars (fructose) and polymers (starch) • Ratio of 1 carbon: 2 hydrogen: 1 oxygen or CH2O • monosaccharide disaccharide  polysaccharide • Bonds that hold together = glycosidic linkages • Monosaccharides = monomers (eg. glucose, ribose) • Polysaccharides: • Storage (plants-starch, animals-glycogen) • Structure (plant-cellulose, arthropod-chitin)

  28. The structure and classification of some monosaccharides

  29. Linear and ring forms of glucose

  30. Carbohydrate synthesis

  31. Cellulose vs. Starch Two Forms of Glucose:  glucose &  glucose

  32. Cellulose vs. Starch • Starch =  glucose monomers • Cellulose =  glucose monomers

  33. Storage polysaccharides of plants (starch) and animals (glycogen)

  34. Structural polysaccharides: cellulose & chitin (exoskeleton)

  35. II. Lipids Hydrophilic head Hydrophobic tail • Fats (triglyceride): store energy • Glycerol + 3 Fatty Acids • saturated, unsaturated, polyunsaturated • Steroids: cholesterol and hormones • Phospholipids: lipid bilayer of cell membrane • hydrophilic head, hydrophobic tails

  36. Cholesterol, a steroid

  37. The structure of a phospholipid

  38. Hydrophobic/hydrophilic interactions make a phospholipid bilayer

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