Carbs, fats and proteins

BiologyMs. Williams2013-2014

Life

• All living things are…

Life

• All living things are…• Made up of cell(s)• Respond to the environment• Adapt to the environment• Reproduce • Grow and develop• Require and use energy

Require and Use Energy

• Food sources

Require and Use Energy

• Food sources• Carbohydrates• Lipids (fats)• Proteins

Carbohydrates• Combination of water

molecules and carbon• Always has this ratio:

1C : 2H : 1O

• (CH2O)n C6H12O6 =

Glucose!• Isomers

• Same chemical formula, different shape

Carbohydrates:Glucose• Simple sugar• n=6• C6H12O6

• Long chain or ring

GlucoseNote the different placement of the hydroxyl group (-OH) 36% alpha vs 64% beta

α- D – glucose β- D- glucose

Dehydration Synthesis

Two monosaccharides to one disaccharide. (Two monomers to one polymer). Water is released.

HydrolysisAddition of water to break oxygen bond of disaccharide/ polymer to create two monosaccharides/ monomers.

Carbohydrates:

Glucose• Simple sugar• n=6• C6H12O6

• Long chain or ring

Carbohydrates: Fructose• Simple sugar• n=6• C6H12O6

• Long chain or ring form

Carbohydrates:

Galactose• Simple sugar• n=6• C6H12O6

• Long chain or ring

• (revised ring structure)

Carbohydrates:

Lactose

• Dehydration synthesis of Glucose and Galactose

• Found in milk• Inability to break down

lactose = lactose intolerance

• People who can break down lactose are the weirdos.

Carbohydrates:Sucrose• Dehydration synthesis of

Glucose and Fructose• Table sugar

Carbohydrates: Maltose• Dehydration synthesis of

Glucose and Glucose • Malt sugar/syrup• Least common sugar

found in nature

Polysaccharides

• Long chains of monosaccarides• Energy storage• Structural support

Polysaccharides

Lipids

• Fats, waxes, oils, steroids• Triglycerides• Phospholipids • Don’t dissolve well in water

Triglycerides

• Polymers made of…• A three carbon molecule Glyceride• Three fatty acids – long chains of carbon

Triglycerides

• Fatty acids• Long chains of carbon• Can release H+ in

solution, weak acids• Saturated or

Unsaturated

Fatty AcidsSaturated

All carbons have single bonds, and are filled to capacity with hydrogen atoms

UnsaturatedOne or more carbons share a double bond and share fewer hydrogen atoms

Fatty AcidsSaturated

All carbons have single bonds, and are filled to capacity with hydrogen atoms

Less Healthy

UnsaturatedOne or more carbons share a double bond and share fewer hydrogen atoms

Healthy

Fatty AcidsSaturated:

Butter, Animal fatsHigher melting

temperature

Unsaturated: Nuts, avocado, fish, veg.

oilLower melting

temperature

Phospholipids

• Similar to triglycerides, but…• Have a phosphate group and a polar group in

place of the 3rd fatty acid (only two tails)• Polar = one part has small

neg. charge, other pos. • Ex. Water

• Non-polar = No separationof charge

• Ex. Fats

Phospholipids

• Hydrophilic, polar heads – “water loving” • Soluble in water

• Hydrophobic, non-polar tails – “water fearing”• Non-soluble in water

Phospholipids

Proteins• Important biological

compounds

• Enzymes: chemical reactions

• Structure: claws, hooves, hair, skin, muscles

• Chemical messengers: hormones

• Protection: antibodies

• Transport: bind and carry atoms within cells and throughout the body

Proteins

• Long chains of amino acids• Form sheets, helixes, loops• Operate as molecular machines• Polymers • “polypeptides” • Formed from dehydration

synthesis

Amino Acids• Combine to make proteins

• Perform many biological processes:• Grow, break down food,

repair tissues

• Composition• Common group• Side group• This differentiates the

amino acid

• 21 biologically important

Amino Acids

• Classified into 3 groups• Essential amino acids

• Cannot be made by the body – have to be eaten (9)• Nonessential amino acids

• Produced by body (4)• Conditional amino acids

• Usually not essential, except for times of stress – illness (8)

• Differ in polarity, charge, shape

• If we don’t consume the essential amino acids, they will break down proteins (muscles, etc.)

Protein Structure

• Primary – amino acid chain (one dimensional)

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

• Tertiary – foldedαhelices and/or βsheets (three dimensional)

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

• Tertiary – foldedαhelices and/or βsheets (three dimensional)

• Quaternary – more than one amino acid chain folded in αhelices or βsheets

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

• Tertiary – foldedαhelices and/or βsheets (three dimensional)

• Quaternary – more than one amino acid chain folded in αhelices or βsheets

Protein Structure

• Primary – amino acid chain (one dimensional)

• Secondary – αhelix or βsheet (two dimensional)

• Tertiary – foldedαhelices and/or βsheets (three dimensional)

• Quaternary – more than one amino acid chain folded in αhelices or βsheets

Protein Structure