structure

Organic Molecules

  • Definition and Characteristics
    • Molecules primarily composed of carbon (C), nitrogen (N), oxygen (O), and hydrogen (H).
    • Environmentally friendly and classified as 100% organic; recognized for no harm to nature.

Nutrition Facts

  • Serving Information

    • Serving Size: 1 Package (43g)
    • Servings per Container: 1
    • Calories per Serving: 220
    • Fat Calories: 110

  • Nutritional Breakdown:

    • Total Fat: 12g (18% DV)
    • Total Carbohydrates: 23g (8% DV)
    • Saturated Fat: 2.5g (13% DV)
    • Fiber: 1g (4% DV)
    • Cholesterol: 5mg (1% DV)
    • Sugars: Less than 1g
    • Sodium: 340mg (14% DV)
    • Protein: 6g
    • Vitamin A: 0% DV
    • Vitamin C: 0% DV
    • Calcium: 6% DV
    • Iron: 10% DV

    (Note: Percent Daily Values (DV) are based on a 2,000 calorie diet.)

Molecular Structures

  • Monomers and Polymers:

    • Monomers: Small, single unit molecules
    • Polymers: Formed by linked monomers
    • Prefixes: Mono- (single), Poly- (multiple)

  • Key Types of Biomolecules:

    • Nucleic Acids
    • Carbohydrates
    • Proteins

Reactions Involving Molecules

  • Dehydration (Condensation):

    • Process that joins monomers by removing water (H₂O).
    • Diagram shows hydroxy groups (-OH) forming covalent bonds.

  • Hydrolysis:

    • Process that cuts polymers, adding water to break covalent bonds.

  • Covalent Bonds:

    • Bonds formed during dehydration reactions.

Types of Carbohydrates, Proteins, and Lipids

  • Carbohydrates:

    • Monosaccharides can provide structural support.
    • Example: Glyceraldehyde (3-carbon sugar), Ribose (5-carbon sugar), Deoxyribose (5-carbon sugar).

  • Metabolism of Monosaccharides:

    • Monosaccharides can be metabolized for energy.
    • Examples: Glucose, Fructose, Galactose (6-carbon sugars).

  • Disaccharides:

    • Comprised of two monomer units
    • Example: Sucrose formed through dehydration synthesis of α-glucose and Fructose.
    • Hydrolysis reaction depicted.

  • Polysaccharides:

    • Complex carbohydrates; serve as stored energy.
    • Examples: Cellulose, Starch, Glycogen.

Proteins

  • Basic Structure:

    • Proteins (polypeptides) are chains of amino acids (monomers).
    • Covalent bonds link amino acids.

  • 3D Protein Structure:

    • Held together by weaker hydrogen bonds in addition to covalent bonds.

  • Protein Structure Levels:

    • Primary Structure: Peptide bonds linking amino acids.
    • Secondary Structure: Local folding into structures such as alpha-helices and beta-sheets.
    • Tertiary Structure: Overall 3D shape determined by interactions among R-groups.
    • Quaternary Structure: Assembly of multiple polypeptide chains.

  • Functionality of Proteins:

    • Functions vary widely: Structural (collagen), Contractile (myosin), Transport (hemoglobin), Enzymatic (catalyzing metabolic reactions).

  • Amino Acids:

    • 20 unique R-groups lead to different properties.
    • Properties include polarity, charge, size, influencing hydrophobic or hydrophilic behavior.

Effects of pH on Proteins

  • Denaturation:

    • Heat or high proton concentration (pH levels) can denature proteins—disrupting their 3D structure.
    • Diagram showing the effects of different pH levels on protein stability.

  • Example:

    • Ceviche is prepared by using acid to denature proteins in raw fish, effectively “cooking” it.

Lipids

  • Triglycerides:
    • Composed of glycerol and three fatty acids.
    • Serve as a unit of stored fat with a structure preventing them from forming polymers.

Nucleic Acids

  • Nucleotides:
    • The monomers that make up nucleic acids (DNA and RNA).
    • Composed of a phosphate group, sugar, and nitrogenous bases (e.g., Adenine (A), Cytosine (C), Guanine (G), Thymine (T), Uracil (U)).

Cell Biology

  • Anatomy of an Animal Cell:

    • Key components include the nucleus, ribosomes, endoplasmic reticulum, mitochondria, Golgi apparatus, and lysosomes.
    • Importance of the cell membrane in maintaining the cell environment.

  • Animal Cell Membrane Structure:

    • Composed of a phospholipid bilayer with hydrophilic heads and hydrophobic tails.
    • Proteins embedded in the membrane serving various functions such as transport and signaling.
    • Cholesterol molecules contribute to membrane fluidity.

  • Membrane Proteins:

    • Integral proteins span the membrane; peripheral proteins are found on the surface.
    • Glycoproteins and glycolipids serve as recognition sites for cellular communication.