BIOMOLECULES

1. BIOMOLECULES Organic Chemistry in Cells

2. Biomolecules • Those molecules that make up living things CO2 H2O O2 Not all are organic

3. Organic Compounds • Consists of carbon and one or more additional elements covalently bonded to each other C6H12O6

4. WaterThe Other Organic Molecule Not really organic, but: Is involved in nearly every organic reaction in cells.

5. Properties of Water • Unique combination of characteristics • Bonds • “Universal” Solvent • Cohesive and Adhesive • Thermal Properties

6. sheets chains rings Importance of Carbon • Can covalently bond to up to four other atoms. • As a result, has the ability to form varied structural arrangements

7. Structural Characteristics Most organic molecules in cells are complex chains of smaller molecules. Polymers of Monomers Different classes have different monomers.

8. Water and Polymers Monomers combine by removal of water – Dehydration Synthesis Polymers break up with the addition of water - Hydrolysis

9. Functional Groups • Atoms or groups of atoms attached to carbons in organic molecules • Produce molecular properties, such as solubility and chemical reactivity.

10. 3 Types of functional groups 1. Hydroxyl group - OH (Hydroxide) 2. Carboxyl group - COOH 3. Amino - NH2

11. Hydrocarbons • Long chains of carbon and hydrogen found in many organic molecules

12. Important Biological Compounds 1. Carbohydrates 2. Lipids 3. Proteins 4. Nucleic Acids

13. Carbohydrates

14. Carbohydrates • Composed of carbon, hydrogen, and oxygen • Functional groups: Hydroxide groups (OH) • 2:1 Hydrogen/Oxygen ratio

15. Function of Carbohydrates in Cells 1. Store energy in their bonds 2. Major structural component of plant cells

16. Classification of Carbohydrates • Classified by number of simple sugars per molecule

17. 3 Types of Carbohydrates 1. Monosaccharides 2. Disaccharides 3. Polysaccharides

18. Monosaccharides • One single sugar unit • Include glucose, fructose, galactose • Monomers for much larger carbohydrates. • Glucose a major source of energy in most cells • May not all have 6 carbons

19. Disaccharides • 2 monosaccharides • Join 2 simple sugars by dehydration synthesis. • Ex. Glucose + fructose = sucrose Glucose + galactose = lactose H H H H H H H H H H

20. Polysaccharides • Composed of 3 or more monosaccharides • Also connected by dehydration synthesis in cells

21. Types of Polysaccharides 1. Starch - Hundreds or thousands of glucose molecules - made by plants to store energy or build structure - easily hydrolized into individual glucose

22. Types of Polysaccharides • Cellulose – A structural polysaccharide - forms cell walls in plant cells - also called dietary fiber or ruffage - indigestible by most animals

23. Types of Polysaccharides 3. Glycogen - made in animal cells - chains glucose for the purpose of short term energy storage - stored in liver and muscles

24. Types of Polysaccharides 4. Chitin- a specialized polysaccharide that has amino acid attached to it - forms cell walls in fungi - forms exoskeleton of arthropods

25. Lipids

26. Lipids • Lipids are at least partially hydrophobic and do not dissolve in water • composed of carbon, hydrogen, and oxygen • contain the carboxyl functional group Fatty Acids Glycerol

27. Functions of Lipids 1. Storage of energy in animals • animal cells convert excess carbohydrates into lipids for energy storage 2. Key component in cell membranes

28. More Functions of Lipids 3. Cushion for delicate organs 4. Carriers for vitamins (A, D, E, K) 5. Raw materials for the production of hormones 6. Insulation against the cold

29. Key Components of Lipids • Fatty acids are key components of many lipidsCome in two varieties: • saturated fatty acids: solid at room temperature - carbon chains contain only single bonds • unsaturated fatty acids: liquid at room temperature - carbon chains have double bonds

30. Types of Lipids 1. Triglycerides • Joining of 3 fatty acids and an alcohol called glycerol • those composed of saturated fatty acids called fats • those composed of unsaturated fatty acids are called oils

31. Types of Lipids 2. Phospholipids • composed of glycerol and fatty acids as well as phosphate groups • a major component of cell membranes

32. Types of Lipids 3. Waxes • composed of very long chains of fatty acids • serve as waterproof coating for plant leaves, animal fur, and feathers

33. Types of Lipids 4. Sterols • Serve as building blocks for hormones • Carrier molecules for vitamins, etc.

34. Proteins

35. H H Proteins • Composed of carbon, hydrogen, oxygen, and nitrogen • contain both the carboxyl group and the amino group

36. Function of Proteins • Raw materials for building of new cells (structural proteins) • Disease fighting (antibodies) • Transport agents in the body (carrier molecules) • Speed and initiate chemical reactions (enzymes)

37. Key Components of Proteins • Composed of smaller units called amino acids (A2) • A2‘s connected by peptide bonds • 20 different types of amino acids • Average protein is about 200 A2 long • Can combine in millions of combinations to form millions of proteins

38. Protein Shape and Function • Every protein has its own distinctive shape • The shape of the protein helps to determine its function

39. Enzymes - Special Proteins • Enzymes are catalysts • All reactions in our cells are started and sped up as a result of a SPECIFIC enzyme. • No enzyme? They will not occur at all, or occur much to slowly

40. Enzyme’s effects on Activation Energy

41. Enzymes and Environment • High temperatures or changes in pH can cause an enzyme to lose its normal 3-D shape ( denaturation ) • Causes a loss of function

42. Nucleic Acids

43. Nucleic Acids • Monomers called nucleotides • Each nucleotide: phosphate, a sugar and one of four different bases • 2 main types • deoxyribonucleic acid (D.N.A) • ribonucleic acid ( R.N.A)

44. Nucleic Acids Both function in building of proteins DNA carries a “recipe” RNA helps decode the recipe to build the protein

45. Summary