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Carbohydrates, Proteins, and Lipids
Ch. 5.2--> 5.4
Quick Review (write down your answers)
• What is the difference between an organic molecule and an inorganic molecule?
• Compare monomers and Polymers.
• What happens when you build a polymer? Break down a polymer?– Polymers:
• Build --> dehydration reaction --> water removed
• Breakdown --> hydrolysis -->water added
Objectives
1. Structure & function of sugars
2. Name and function of 3 polysaccharides
3. Characteristics of lipids
4. Structure and function of fats, proteins, & amino acids
Carbohydrates
• Organic compound• Made of C, H, O
• Always CH2O ratio
CarbohydratesMonosaccharides
• Monosaccharides:– One sugar unit
• i.e., glucose
– Main Source of Energy!
CarbohydratesDisaccharides
• Double sugar• What reaction do cells
use to construct this?• Dehydration reaction• Sucrose
– glucose + fructose
– table sugar, plant sap
CarbohydratesPolysaccharides
• Long chains of sugar units• Starch
– Where do we find starch?– Found in plant cells
• Can we break it down?• Let’s try with some
crackers…• Chew for 1 min, do NOT
swallow. Write down initial taste and write down tastee after 1 min
The Breakdown
• Amylase in saliva -->
• Hydrolyzed(add H2O) the starch --> released maltose --> sweet taste
• Remember, adding water breaks down polymers
CarbohydratesPolysaccharides (types)
• Glycogen:– Polysaccharide used by humans– Store and break down to glucose when need energy
• Cellulose:– Found in cell wall of plants
• Provides structure• We can’t digest it, call it “fiber”• GREAT for pooping!
Check with your neighbor
• Explain the difference between a monosaccharide and a disaccharide. Give an example of each
• Monosachharide = one sugar unit; – examples include: glucose, fructose, or
galactose
• Disaccharide = two sugar units– Example: sucrose
Lipids
Ch. 5.3
Hydrophilic vs. HydrophobicWhat do these terms mean?
• Hydrophilic:– Water loving
• Examples?• Cotton, tissue,
watercolor paper
• Hydrophobic:– Water-avoiding
• Examples?• Wax, vinyl, rubber
Lipids
• Water avoiding compounds
• Hydrophobic
• Fats:– Glycerol + 3 fatty acids– Saturated and unsaturated
Two Types of Lipids:Saturated vs. Unsaturated
1. Saturated fat:• Single bonds
• Solid at room temp
2. Unsaturated fat:• C is double bonded• Loose arrangement• Liquid at room temp
What type of fat is this?• Saturated or Unsaturated?• Unsaturated!• How do you know?• Online activity 5.3
Proteins 5.4
Structural proteins: mouse cells
Proteins
• Constructed of monomers called amino acids – Only 20 amino acids. That’s it!
• Specific shapes --> diff. jobs
• Many different functions. Any ideas?– Structure for hair, muscles, nails, tendons,
enzymes, defend against harmful microorganisms, chemical reactions in cells
Building a Protein
• Amino acids (AA) link together in a chain, or polypeptide
• What kind of reaction happens when a “chain” is built?
• Dehydration reaction --> loss of water
• Diff. Order of AA --> diff. Proteins– Many possible combinations– Some proteins are 100 AA’s in
length!
• Online activity 5.4
Did we obtain our objectives?
1. Describe basic structure & function of sugars
2. Name and function of 3 polysaccharides
3. Characteristics of lipids
4. Structure and function of fats
5. Structure & function of proteins & amino acid