Macromolecules

4 Organic Compounds

1. Carbohydrates

2. Lipids

3. Proteins

4. Nucleic acids

Dehydration Synthesis

Removing water to form a new chemical bond

Hydrolysis

Using water to form a chemical bond

Carbohydrates

Most readily available energy for our body

Lipids

Provides energy, storage, cushioning, and helps with the absorption of vitamins, and building of hormones

Protein

Function in the growth, repair, and protection of living tissue. Essential in the growth and maintenance of cells.

Nucleic Acid

Largest and most common molecules of living things. Building blocks of DNA

Water Functions

1. Moderates temperature

2. Excellent Solvent

3. Cushions organs

4. Lubricates joints

5. Large role in chemical breakdown

6. Dissolves particles for transportation

7. Cleaning (saliva, tears)

High heat of vaporization

Amount of energy needed for a liquid to turn into a gas

High heat of fusion

Amount of energy needed for a solid to turn into a liquid

Cohesion

Tendency of like molecules to string together aka surface tension.

Adhesion

Tendency of unlike molecules to cling together aka capillary action

Buffer

Solution that helps maintain substances in a specific pH

Neutralizer

Solution that helps maintain substances in a neutral pH (7)

Chemical composition of Carbohydrates

Carbon, Hydrogen, and Oxygen. Always has the same chemical formula but can be arranged differently.

Monosaccharides

Least complex form of carbohydrates (ex. glucose, fructose)

Disaccharides

2 monosaccharides bonded together (ex. sucrose, lactose)

Polysaccharides

Many simple sugars bonded together (ex. starch, cellulose, glycogen)

Chemical composition of lipids

Carbon, Hydrogen, and Oxygen in no fixed ratios. Glycerol and 3 fatty acids bonded by dehydration synthesis.

3 types of Fatty Acids

1. Saturated Fats

2. Unsaturated Fats

3. Polyunsaturated Fats

Saturated Fats

Fatty acids with only a single bond between atoms. Carbon atoms are SATURATED with hydrogen atoms. Usually solid and produced by animals

Atherosclerosis

Buildup of fatty residue in blood vessels. Saturated fats are known to contribute to this.

Unsaturated Fats

Fatty acids with one double bond between carbon atoms. Carbon atoms are not completely saturated with hydrogen atoms. Usually liquid and produced by plants.

Polyunsaturated Fats

Fatty acids with more than one double bond between carbon atoms

Trans Fats

Synthetic fats not found in nature.

3 Types of Lipids

1. Monoglycerides

2. Diglycerides

3. Triglycerides

Monoglycerides

1 glycerol, 1 fatty acid

Diglycerides

1 glycerol, 2 fatty acids

Triglycerides

1 glycerol, 3 fatty acids

Protein composition

Composed of nitrogen, carbon, hydrogen, and sometimes other elements. Composed of different arrangement of amino acids

Amino acid structure

Has a central carbon atom with an amino acid group, organic acid group, a hydrogen atom, and an r group attached

R group

Gives different amino acids their characteristic properties. Each amino acid has a different r group.

Protein formation

Forms by a covalent bond between an amino acid group of one amino acid, and the organic acid group of another amino acid. These bonds are also called peptide bonds.

Peptides

Amino acids bonded together.

Use of protein for energy

Protein is not usually broken down for energy, but under special circumstances, such as a person having anorexia, protein will be broken down to provide needed energy.