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Macromolecules of Life: Building Blocks and Functions

Learn about the macromolecules found in all living things, their composition, basic units, functions, and tests for identification. Explore carbohydrates, lipids, proteins, nucleic acids, and their significance in providing energy and structural support.

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Macromolecules of Life: Building Blocks and Functions

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  1. MACROMOLECULES OF LIFE • Found in all living things • Building blocks of all cells • Made up of the atoms: Carbon, oxygen, hydrogen, Nitrogen, Phosphorus, and Sulfur • There are 4 • Carbohydrates  C, H, & O • Lipids  C, H, & O • Proteins  C, H, O, N, & S • Nucleic Acids  C, H, O, N, & P

  2. Basic units: sugars Provide energy and structural support Fiber is a carbohydrate that prevents constipation Foods: breads, cereals, vegetables, fruits, & seeds Extra glucose is converted into glycogen in the liver Glucose Carbohydrates

  3. Test for Simple Carbohydrates Benedict’s solution • Benedict's solution is a chemical indicator for simple sugars such as glucose: C6H12O6. • Aqua blue: negative test; yellow/green/brick red, etc.: positive test

  4. Test for Complex Carbohydrates Test for Complex Carbohydrates Iodine Solution • Iodine solution Æ color change = blue to black

  5. Lipids/Fats • Basic units: fatty acids • Functions: provides energy & structure, cushions the body, and prevents heat loss • Found in butter, margarine, candy • made of fatty acid molecules that consist of two distinct regions: • a long hydrophobic hydrocarbon chain • a hydrophilic head

  6. Test for lipids Test for Fats (lipids) Sudan IV • If lipids are present the Sudan IV will stain them reddish‐orange (positive test). Also used is the paper bag method. If the bag shows a grease spot then there are fats present.

  7. Saturated Fats • contain single carbon-to-carbon bonds • has lots of hydrogen • solid at room temperature (beef, pork, chicken, dairy) • found in animal products • Reduce Intake!  can clog blood vessels

  8. Unsaturated Fats • contain double or triple carbon-to-carbon bonds & fewer hydrogen atoms • Liquid at room temperature (oils, nuts, & seeds) • found in plant products • Better Intake!

  9. Saturated Fat Unsaturated Fat Molecular structures of Fats

  10. James Watson and Francis Crick with DNA Model in 1953. DNA Structure discovery

  11. Nucleic Acids • Atoms: C, H, O, N, P • Basic units: nucleotides composed of  • Sugar • Phosphate group • Base: cytosine, guanine, adenime, thymine, uracil • There are two types: • DNA (deoxyribonucleic acid) • RNA (ribonucleic acid) • Function: DNA directs & controls all activities of all cells in an organism – RNA helps

  12. DNA –DeoxyriboNucleic Acid DNA is the hereditary material passed on from parents to offspring Structure: double-stranded • Phosphate group • Sugar  deoxyribose • Bases  Cytosine – Guanine Adenine – Thymine

  13. RNA RNA helps the DNA RiboNucleic Acid Structure: single-stranded Basic units: nucleotides • Phosphate group • Sugar  ribose • Bases  Cytosine – Guanine Adenine – Uracil

  14. Nitrogenous Bases

  15. Proteins • Atoms: C, H, O, N, S • Basic units: amino acids (20) • Provide energy & structure, repairs body tissues • Some are called hormones, enzymes, neurotransmitters, etc. • Foods high in protein: meat, eggs, poultry, milk & milk products, nuts, dried beans, peas, & lentils

  16. Primary Structure The very basic strand of amino acids Secondary Structure The hydrogen-bond interaction among strands of amino acids giving alpha helices and beta-sheets shapes . Proteins

  17. Tertiary Structure Interaction between alpha helices and beta-sheets. These protein domains for small globular proteins. Quaternary Structure Small globular proteins form protein aggregates. A famous example is hemoglobin. Proteins

  18. Protein Structures

  19. Protein Structures (Cont’d)

  20. Are proteins Speed up chemical reactions without being consumed or using energy Enzymes Amylase - breaks down sugar Proteases - break down proteins Lipases - break down lipids Catalase - breaks down hydrogen peroxide Enzymes

  21. Enzyme Action Models Models

  22. Enzyme Action Models • lock and key model substrate & the enzyme fit together perfectly • induced-fit model Enzyme changes shape slightly to accommodate the substrate

  23. Factors that affect enzyme action: • Temperature – 37oC best for human enzymes • pH – different for each enzyme • 7 for amylase in the mouth • 2 for pepsin in the stomach • 8 for trypsin in the intestines • Concentration of enzyme and substrate • Coenzymes – helpers such as minerals and vitamins

  24. Macromolecules parts of the cell Membrane

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