MACROMOLECULES OF LIFE MACROMOLECULES OF LIFE

Found in all living things Found in all living things Building blocks of all cellsBuilding blocks of all cellsMade up of the atoms: Carbon, oxygen, Made up of the atoms: Carbon, oxygen, hydrogen, Nitrogen, Phosphorus, and hydrogen, Nitrogen, Phosphorus, and Sulfur Sulfur There are 4There are 4

1.1. Carbohydrates Carbohydrates C, H, & O C, H, & O 2.2. Lipids Lipids C, H, & O C, H, & O 3.3. Proteins Proteins C, H, O, N, & S C, H, O, N, & S 4.4. Nucleic Acids Nucleic Acids C, H, O, N, & P C, H, O, N, & P

Carbohydrates Carbohydrates

Basic unitsBasic units: sugars : sugars

Provide energy and Provide energy and structural support structural support

Fiber is a carbohydrate that Fiber is a carbohydrate that prevents constipation prevents constipation

Foods: breads, cereals, Foods: breads, cereals, vegetables, fruits, & seeds vegetables, fruits, & seeds

Extra glucose is converted Extra glucose is converted into glycogen in the liver into glycogen in the liver

Glucose Glucose

Lipids/Fats Lipids/Fats

Basic units:Basic units: fatty acids fatty acidsFunctions:Functions: provides energy & provides energy & structure, cushions the body, structure, cushions the body, and prevents heat loss and prevents heat loss Found in butter, margarine, Found in butter, margarine, candy candy made of fatty acid molecules made of fatty acid molecules that consist two distinct that consist two distinct regions: regions:

a long hydrophobic hydrocarbon chain a long hydrophobic hydrocarbon chain a hydrophilic head a hydrophilic head

Saturated Fats Saturated Fats contain single carbon-to-carbon bonds contain single carbon-to-carbon bonds

has lots of hydrogen has lots of hydrogen

solid at room temperature (beef, pork, solid at room temperature (beef, pork, chicken, dairy) chicken, dairy)

found in animal products found in animal products

Reduce Intake! Reduce Intake! can clog blood vessels can clog blood vessels

Unsaturated Fats Unsaturated Fats

contain double or triple carbon-to-carbon contain double or triple carbon-to-carbon bonds & fewer hydrogen atoms bonds & fewer hydrogen atoms

Liquid at room temperature (oils, nuts, & Liquid at room temperature (oils, nuts, & seeds)seeds)

found in plant products found in plant products

Better Intake! Better Intake!

Molecular structures of Fats Molecular structures of Fats

Saturated Fat Saturated Fat Unsaturated Fat Unsaturated Fat

DNA Structure discovery DNA Structure discovery

James Watson and James Watson and Francis Crick with Francis Crick with DNA Model in DNA Model in

19531953. .

Nucleic Acids Nucleic Acids

Atoms: C, H, O, N, PAtoms: C, H, O, N, PBasic units:Basic units: nucleotides composed of nucleotides composed of

Sugar Sugar Phosphate group Phosphate group Base: cytosine, guanine, adenime, thymine, uracil Base: cytosine, guanine, adenime, thymine, uracil

There are two types: There are two types: DNA (deoxyribonucleic acid) DNA (deoxyribonucleic acid) RNA (ribonucleic acid) RNA (ribonucleic acid)

Function:Function: DNA directs & controls all activities of all cells DNA directs & controls all activities of all cells in an organism – RNA helps in an organism – RNA helps

DNA –DNA –DeoxyriboNucleic AcidDeoxyriboNucleic Acid

DNADNA is the hereditary is the hereditary material passed on material passed on from parents to from parents to offspring offspring

Structure: Structure: double-double-stranded stranded Phosphate groupPhosphate group Sugar Sugar deoxyribose deoxyribose Bases Bases

Cytosine – Guanine Cytosine – Guanine Adenine – Thymine Adenine – Thymine

RNARNA

RNARNA helps the DNA helps the DNA RiboNucleic AcidRiboNucleic Acid

Structure:Structure: single- single-stranded stranded

Basic units: Basic units: nucleotidesnucleotides Phosphate groupPhosphate group Sugar Sugar ribose ribose Bases Bases

Cytosine – Guanine Cytosine – Guanine

Adenine – Uracil Adenine – Uracil

Nitrogenous BasesNitrogenous Bases

Proteins Proteins

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

Proteins Proteins

Primary Structure Primary Structure

The very basic strand of amino The very basic strand of amino acids acids

Secondary Structure Secondary Structure

The hydrogen-bond The hydrogen-bond interaction among strands of interaction among strands of amino acids giving alpha amino acids giving alpha helices and beta-sheets helices and beta-sheets shapes . shapes .

Proteins Proteins

Tertiary Structure Tertiary Structure

Interaction between alpha helices Interaction between alpha helices and beta-sheets. and beta-sheets. These protein domains for small These protein domains for small globular proteins.globular proteins.

Quaternary StructureQuaternary Structure

Small globular proteins form Small globular proteins form protein aggregates. protein aggregates. A famous example is hemoglobin. A famous example is hemoglobin.

Protein Structures Protein Structures

Protein Structures (Cont’d)Protein Structures (Cont’d)

Enzymes Enzymes

Are proteins Are proteins

Speed up chemical reactions Speed up chemical reactions without being consumed or without being consumed or using energy using energy

EnzymesEnzymes Amylase - breaks down sugar Amylase - breaks down sugar Proteases - break down proteinsProteases - break down proteins Lipases - break down lipids Lipases - break down lipids Catalase - breaks down hydrogen Catalase - breaks down hydrogen

peroxide peroxide

Enzyme Action Models Enzyme Action Models

Models Models

Enzyme Action Models Enzyme Action Models

lock and key model lock and key model substrate & the substrate & the enzyme fit together perfectly enzyme fit together perfectly

induced-fit modelinduced-fit model Enzyme changes Enzyme changes shape slightly to accommodate the shape slightly to accommodate the substrate substrate

Factors that affect enzyme action:Factors that affect enzyme action:

1.1. Temperature – 37oC best for human Temperature – 37oC best for human enzymes enzymes

2.2. pH – different for each enzyme pH – different for each enzyme a.a. 7 for amylase in the mouth 7 for amylase in the mouth

b.b. 2 for pepsin in the stomach 2 for pepsin in the stomach

c.c. 8 for trypsin in the intestines 8 for trypsin in the intestines

3.3. Concentration of enzyme and substrate Concentration of enzyme and substrate

4.4. Coenzymes – helpers such as minerals and Coenzymes – helpers such as minerals and vitaminsvitamins

Macromolecules parts of the cell Macromolecules parts of the cell Membrane Membrane