Chemistry of Carbon

Macromolecules- Large organic molecules found in living things

4 types: Carbs, Protein, Lipids, Nucleic acids.

Produced by Polymerization - Large compounds formed by joining smaller outer

Polymer - A long chain of repeating units

• covalent bonds

Monomer - Building blocks of polymers

Dehydration Synthesis - Joins monomers together by removing water

• Energy and enzymes

Hydrosis - the breakdown of polymers into monomers by adding water

• needs enzyme, but releases energy

Organic Macromolecules

• all have a C-H double bond found in nature

• C6H12O6

• Inorganic compounds do not have C-H bond

• Nacl, H2O, C02

Carbohydrates

• deal with sugar

  • most have “OSE”

• Contains C, H, O

  • 2:1 ratio

• classified by the number of Carbon

• General Formula (CH2O)N

• Monomer

  • Monosaccharide

• Polymer

  • Polysaccharides

• Main func

  • Energy and structure

Monosaccharides

• Building blocks of Carbs

  • C6H12O6

    • Isomers

• Glucose - the main source of energy for cells

• Fructose - the sugar found in fruit

• Galactose - found in dairy products

Disaccharides

• 2 monosaccharides joined together

• C12H22O11

• sucrose - table sugar

  • Glucose and Fructose

• Lactose - found in milk or Dairy Products

  • Galactose and Glucose

• Maltose- found in grains

  • Glucose and Glucose

Polysaccharides

• 3 or more monosaccharides

• (C6H10O5)n

• cost little energy to build

• easily reversible to release energy

• cellulose, starch, chitin, glycogen.

• animals storage of energy- glycogen

• plant storage of energy - starch

• chitin - provides structure for arthropods

• Cellulose - provides structure in plants (fiber)

Proteins

• proteins - a polymer of amino acids

• made of - C,H,O,N

• Main Functions - Growth, maintenance, Repair, Metabolism

• Structural proteins used for maintenance and support

• Keratin - found in hair and nails

• Collagen - Supports ligaments, tendans, and skin

• aid in metabolism by using enzymes (Biological Catalysts)

• Used in Hydrolysis reactions

  • Lipase - break doen fat

  • Amylase - State breakdown of carbohydrate

  • Lactose - Break down dairy products

  • Protease - Break down proteins

Amino Acids

• amino acids - the monomers of proteins

• 20 different amino acids

• 11 made by body.

• 9 most come from food.

• polymer-peptide

• protein can be 1 or more polypeptide chains.

• folded and bonded together.

Building proteins

• peptide bond - link amino acids together

• Dehydration synthesis

• only grow in one direction

• Proteins are different from each other.

  • type of amino acid

  • order of amino acid

  • length of amino acid chain

Protein structure and function

• structure determines function

  • hemoglobin

  • pepsin

  • collagen

• Primary - order of Amino acids

  • Determined by genes / DNA.

  • Slight change in A.A. affects structure and function

    • Ex: Sickle cell anemia

• Secondary - Folding along short sections of polypeptides

  • Interactions between adjacent A.A.

  • Alpha helix: beta sheets

    • Ex: Keratin

• Tertiary - whole molecule folding

  • secondary structure folds into unique shape

  • determined by interactions between R group

• Quaternary - 2 or more tertiary folded peptide subunit

  • bonded together to make a functional protein

  • hemoglobin - 4 polypeptide

  • collagen - 3 polypeptide

Denaturing a protein

• Denaturation - changing the shape of a protein by breaking hydrogen bonds

  • Disrupts tertiary structure

  • destroys functionality'

• causes of denaturing- High temperature and high ph levels

• ex: Antibodies/antigens; Enzymes/ Active site

How much protein

• 2,000 calorie diet

• 12-15% protein

• Grams*4=calories of protein

Lipids

• Fats

• C, H, O

  • Lots more H than O

• Long hydrocarbon chains

• Main Functions - energy, protection, and insulation

  • Store 2x the energy as carbs

• Fatty acids - the monomers of lipids

  • Formed by dehydration synthesis

  • Differ in amount of F. A.

• 4 main types:

  • Triglycerides

  • Phospholipids

  • steroids

  • waxes

Triglycerides

• Big fat molecule

• 3 fatty acids linked to glycerol

• stores fat in cells

• provides energy

• 2 types - saturated fatty acids and unsaturated fatty acids

Saturated Fats

• Saturated - all carbons are bonded to hydrogen (no carbon-carbon double bond)

• Long, straight chains

• mostly animal fats

• Solid at room temp

• Considered “Bad Fats”

• Ex: Butter, cheese, Fried food, Bacon, lard, and Cream Cheese

Unsaturated Fats

• Unsaturated - have at least one carbon-carbon double bond

• Mono vs. poly

• Usually liquid at room temp

• plants, fish fats, vegetable oils

• considered “Good Fats”

• Ex: olive oil, peanut butter, omega 3, vegetable oil, avocado oil

How much Fat?

• 20-30%\

• grams * 9 = Calories

Phospholipids

• structure

  • Glycerol

  • 2 fatty acid chains

    • Hydrophobic

  • Phosphate bond

    • Hydrophilic

  • Phospholipid Bilayer

    • Found in cell membranes

Steroids

• 4 fused carbon rings

  • Different functional groups = different steroids

  • Ex: Cholesterol

Cholesterol

• Important in animal cell membranes

  • Fluid and flexible

• Precursor for all other steroids

• High levels of cholesterol in the blood - Contributes to cardiovascular disease

• HDL vs LDL

Waxes

• synthesized by plants and animals

• water resistant plant waxes used as a protective casing

• control evaporation and hydration

• Ex: beef, was, bird feathers

Nucleic acids

• Nucleic acid Functions - store and transmit genetic info

• Nucleotide - monomers of nucleic acids

• 3 parts -

  • 5 - carbon sugar

  • Nitrogen Base

  • Phosphate group

• 4 different types

  • Differ in N base

• Polynucleotide - polymer of nucleotides

  • Ex: DNA and RNA

• DNA - Deoxyribonucleic acid

  • Double chain

  • 5 - carbon sugar - deoxyribose

  • determines characteristics of an organism

  • Directs all cell activities

• RNA - Ribonucleic acid

  • Single chain

  • 5 - carbon sugar - ribose

  • Stores and transfers info from DNA to make proteins. s\