macromolecules大分子在物质

1、Macromolecules Building Complex Molecules That Comprise Living Things1Comparison of Terms MoleculeTwo or more atoms joined by chemical bondsMacromoleculeLarge polymer made of repeating monomer unitsFour types of organic macromolecules are important in living systems. 2Macromolecules: Polymers Made o

2、f Repeating MonomersMacromoleculeMonomer UnitCarbohydratesSugarsLipidsFatty acidsProteinsAmino acidsNucleic AcidsNucleotides3Organic Macromolecules Contain CarbonQuestion: How many electrons does carbon need to fill its outer energy level? 4Carbon atoms can be joined by single, double or triple bond

3、s. doublebondtriplebond5Synthesis and Breakdown of Macromolecules Dehydration SynthesisRemoval of water to add monomer unitsHydrolysisAddition of OH and H groups of water to break a bond between monomers6Dehydration Synthesis / HydrolysisDehydration SynthesisHydrolysis7Carbohydrates: StructureSimple

4、Monosaccharides= one sugar unitGlucose = blood sugarAll cells use glucose for energy8Chemical Formula for a Six-Carbon Sugar9Carbohydrates: StructureHOHCH2OHHHOHOHHHOHHOOHOCH2HCH2OHHHOHHOOCH2OHHHOHOHHHOHOHHOGlucoseOHOCH2HCH2OHHHOHOHHOFructoseSucrose & Water+SimpleDisaccharides = two sugar units10Car

5、bohydrates: StructureSimpleDisaccharides = two sugar unitsSucrose = glucose + fructose table sugarLactose = glucose + galactose milk sugarMaltose = glucose + glucose seed sugar11Carbohydrates: StructureComplexPolysaccharides= many sugar unitsStarch - storage in plantsGlycogen - storage in animalsCel

6、lulose - plant cell walls, indigestible (fiber)12Carbohydrates: FunctionsEnergy sourceStructural component Cell-cell communication 13Mac n Cheese Nutrition LabelStart hereServing Size 1 cup (228g)Servings Per Container 2Amount Per ServingCalories 250Total Fat 12gCholesterol 30mgSodium 470mg20%Total

7、Carbohydrate 31gVitamin AProtein 5g4%Vitamin C2%Calcium20%Iron4%10%10%Saturated Fat 3gTrans Fat 1.5g15%Dietary Fiber 0gSugars 5g0%18%Nutrition FactsGet enoughof thesenutrientsLimit thesenutrients% Daily ValueCalories from Fat 11014Lipids: StructureTriglyceridepredominant form in dietOne molecule of

8、glycerolThree fatty acids15Lipids: StructureTypes of Fatty Acids Saturated 2H per internal carbonUnsaturated - 2H per internal carbon one or more double bondsMonounsaturated one double bondPolyunsaturated more than one double bond 16HHCHCHOHCHOHOHCOCCCHHHHHHHCCHHHHHHHCCOCOCCCHHHHHHHTriglycerideTrigl

9、ycerideFormationCOHCCCOHHHHHHHAdd 3FattyAcidsGlycerolHOHHOHHOH3 WatersCOHCCCOHHHHHHHCOHCCCOHHHHHHHOCHCHCHOOHHRemoveTheseWatersCOCCCHHHHHHHCCHHHHHHHCCOCOCCCHHHHHHH17EmulsificationPhysical dispersion of lipids Mixing with a molecule having a polar and non-polar endBile from gall bladder emulsifies fat

10、s prior to digestion18Lipids: StructurePolarHeadGlycerolFatty Acid TailsHydrophobicHydrophilicPhospholipidcomponent of cell membranes19SteroidsLinked carbon rings Natural body components HormonesCholesterol Lipids: Structure20SteroidsCholesterolEstradiolTestosterone21Lipids: FunctionsConcentrated en

11、ergy sourceStructural components of cell membranesPhospholipids Cholesterol CommunicationSteroid HormonesProtection from waterWaxes CholesterolPhospholipids22Mac n Cheese Nutrition LabelStart hereServing Size 1 cup (228g)Servings Per Container 2Amount Per ServingCalories 250Total Fat 12gCholesterol

12、30mgSodium 470mg20%Total Carbohydrate 31gVitamin AProtein 5g4%Vitamin C2%Calcium20%Iron4%10%10%Saturated Fat 3gTrans Fat 1.5g15%Dietary Fiber 0gSugars 5g0%18%Nutrition FactsGet enoughof thesenutrientsLimit thesenutrients% Daily ValueCalories from Fat 11023Proteins: StructureAminoGroupThe “R” GroupDi

13、ffers for Each Amino AcidCarboxylic AcidGroupCentralCarbonRPrimary structure = chain of amino acidsAmino acids have common features24Proteins: Structure Forming the Protein ChainDehydration Synthesis between COOH & NH2PhenylalanineLeucine25Proteins: Structure Forming the Protein ChainWaterThe Peptid

14、e BondPhenylalanine-Leucine Dipeptide26Four Levels of Protein StructurePrimary(Sequence)Secondary(Coiling by Hydrogen Bonding)Tertiary(Folding by R-group interactions)Quaternary(Two or more chains associating)27Four Levels of Protein StructurePrimary Structure = sequence of amino acids in chain28Fou

15、r Levels of Protein StructureSecondary Structure Folded structure due to hydrogen bonds between the amino and acid groups of amino acidsCONHCONHCONHCONHor29Found in most proteinsFound in silk30Four Levels of Protein StructureTertiary Structure: Three dimensional folded structure due to attractions a

16、nd repulsions between R groupsCan involvecovalent bondinghydrogen bondingionic interactionshydrophilic and hydrophobic interactions3132Hair Curling|S|S|S|S|S|S|S|S|S|S|StraightHair|S|S|S|S|S|S|S|S|S|S|NaturallyCurlyHair33Four Levels of Protein StructureQuaternary Structure: Association of two or mor

17、e protein chains eg. Hemoglobin is composed of 4 protein chains 2 are called alpha hemoglobin 2 are called beta hemoglobin34Denaturation of ProteinsDisruption of secondary, tertiary or quaternary protein structureCaused by heat or changes in pHIrreversible, causes loss of protein functionprotein unfolds35Proteins: F