BIOL 2460 chapter 7

Macronutrients

The six key elements that organisms need in relatively large amounts: Hydrogen, Carbon, Oxygen, Nitrogen, Phosphorus, Sulfur

• 99% of cell dry weight

• 4 most common: H, C, O, N

Micronutrients

Vitamins and minerals needed in small amounts. : Sodium, Potassium, Magnesium, Zinc, Iron, Calcium, Molybdenum, Copper, Cobalt, Manganese, Vanadium

Organic molecules

molecules that contain carbon.

• Mostly larger and more complex

• Form cell structures

• Held together by covalent bonds

Inorganic molecules

no carbon

• Simpler and smaller

• Do not form cell structure

Carbon Skeletons

Framework of carbon atoms in organic molecules. Arrangements can be chain, branched, or cyclic

Structural isomers

carbon molecules with the same formula but different arrangement

Stereoisomers

same sequence, same structure, but different 3D shape

Enantiomers

isomers that are mirror images of each other

• Organisms may only want one type of enantiomer

• Can give drugs different therapeutic effects

Biological Functional Groups

Groups of atoms with a specific chemical composition attached to a carbon chain, branching, or cyclic formation

Monomers

building blocks of (most) macromolecules

Polymer

large compound formed from combinations of many monomers

dehydration synthesis

A chemical reaction in which two molecules covalently bond to each other with the removal of a water molecule.. Forms some polymers.

Hydrolysis

Breaking down complex molecules by the chemical addition of water

Carbohydrates

Most abundant macromolecule. Serves as a food source, a structure, and a transmitter of genetic information. Provides energy in the form of starch and glycogen.

Monosaccharides

simplest building block of carbohydrates (monomer): glucose, fructose, galactose

•Classified on carbonyl group placement (C=O)

and the number of carbons

Polysaccharides

Carbohydrates that are made up of more than two monosaccharides. polymer chain of monosaccharides.

• Bonded with a glycosidic bond

• Examples: agar, cellulose, starch, chitin, peptidoglycan

Disaccharides

chain of two monosaccharides

•Bonded with a glycosidic bond

Lipids

Energy-rich organic compounds, such as fats, oils, and waxes, that are made of carbon, hydrogen, and oxygen. Nutrients and energy storage, structure for membranes and hormones. : Fatty acids, phospholipids, Isoprenoids/Sterols

Fatty acids

Long-chain hydrocarbons with terminal

carboxylic acid

•Hydrophobic/non-polar

•Saturated or unsaturated groups

Saturated fatty acids

no double bonds. Liquid at room temperature

Unsaturated Fatty Acids

have one or more double bonds. Solid at room temperature

Triglycerides

3 fatty acids + glycerol molecule

•Common to adipose tissue & sebum oil

•Three fatty acid chains are bound to glycerol by dehydration synthesis

Phospholipids

lipids with a phosphate group

•Chains may be saturated or not

•Amphipathic allows for various formations

Micelles

tiny spherical complexes of emulsified fat that arise during digestion; most contain bile salts and the products of lipid digestion

Isoprenoids

branched lipids (aka terpenoids)

• Uses: pharmaceuticals, pigments, fragrances

•Found in many hydrophobic oils & waxes

•Many bacteria rely on isoprenoids

Ex. Propionibacterium acnes

Steroids

Rigid structure in membranes(especially when no wall is present)

•Fungi & protozoa - ergosterol

•Bacteria - hopene

Proteins

Polymers of amino acids

Amino acids

H atom + carboxyl + amino + side chain

Polymerization

Joining monomers to form a polymer occurs via a peptide bond & dehydration synthesis.

primary protein structure

sequence of amino acids

secondary protein structure

coiling or folding of a polypeptide due to H-bonding between amino acids. ⍺ helix & β sheets

tertiary protein structure

3D folding pattern of a protein due to side chain interactions

quaternary protein structure

protein consisting of more than one amino acid chain. combined subunits

MALDI-TOF

matrix-assisted laser desorption/ionizationtime-of-flight mass spectrometry

FAME

fatty acid methyl ester analysis

PLFA

phospholipid-derived fatty acids analysis

Proteomic analysis

the study of all accumulated proteins of an organism; can also be used for bacterial identification

Carbohydrate analysis

Isolate and identify sugars in a sample