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Organic Molecules
-A compound containing carbon
+General Information
Carbon, hydrogen, oxygen, and nitrogen make up 96% of living things.
ORGANIC COMPOUNDS are compounds that contain carbon
INORGANIC COMPOUNDS do not contain carbon OR contain carbon and are
oxides or carbonates e.g. CO2 is NOT organic
All organisms are organic.
Carbon can form many types of molecules due to its 4 valence electrons
+Useful Information
“mono”-a prefix meaning one
“di”-a prefix meaning two
“poly”- a prefix meaning many
Saccharide-another word for sugar
As a naming convention sugars end in the suffix “ose”
As a naming convention proteins end in “in” or “gen” catalytic enzymes end in “ase”
+Use what you know!
Define the following: Monomer Disaccharide Polysaccharide polymer
+Macromolecules
Giant molecules with many carbon atoms built through polymerization.
During polymerization monomers (single molecules) join together to form a polymer
Four basic types of macromolecules: Carbohydrates Lipids Proteins Nucleic Acids
+Dehydration Synthesis
Dehydration synthesis is the reaction that occurs during polymerization.
In other words in order to hook monomers together to create polymers, the two monomers must undergo dehydration synthesis. (The same is true for a monomer and a dimer, or a polymer and a monomer)
Dehydration Synthesis occurs during polymerization. Dehydration synthesis is when an –H and an –OH are moved from two monomers to create a polymer. A molecule of water or H2O is formed
http://nhscience.lonestar.edu/biol/dehydrat/dehydrat.html
+Macromolecules
Are macromolecules polymers, monomers, or dimers?
Four basic types of macromolecules: Carbohydrates Lipids Proteins Nucleic Acids
+Carbohydrates (sugars, starches)
Compounds composed of C, H, and O in a specific ratio (CH2O)n
Monosaccharide- simple sugars that generally have between 3-7 carbons
Disaccharide- 2 monosaccharaides joined together
Polysaccharide-multiple monosaccharaides joined together
+Carbohydrates continued
Starches are complex carbohydrates found in foods like pasta, rice, bread, and potatoes
Sugars-are found in candy, sweets, and fruit.
PRIMARY FUNCTION: provide energy
+Carbohydrates (sugars, starches)
Functional group- Hydroxyl Group. Written -OH
+Lipids(fats, oils, and waxes)
Composed of glycerol and fatty acids.
Fatty acids can be saturated (single bonds only) or unsaturated (at least one double bond)
FATTY ACIDS-are composed of a hydrocarbon chain and a carboxylic acid group.
GLYCEROL- 3-Carbon molecule that serves as a lipid backbone
Glycerol
+Lipids continued
Lipids are non-polar Will they dissolve in water?
PRIMARY PURPOSE: Energy Storage: fats yield 9
calories of energy per gram Cellular membranes Hormones Transport of fat-soluble vitamins
+Protein(keratin, amylase)
Amino Acids Monomers of proteins 20 varieties Order of amino acids
determine shape of protein.
+Amino acids continued
Bonds between amino acids are called peptide bonds.
Chains of amino acids are called polypeptide chains.
Enzymes- act as catalyst to increase rate of chemical reaction.
+Proteins continued.
PRIMARY FUNCTIONS: Make up tissues, organs, hair, spider web, etc Perform functions in bodies of organisms Control the expression of traits Support structure enzymes
+Nucleic Acids-RNA
Nucleotides are the units of nucleic acids 5-carbon sugar (deoxyribose) Phosphate group (5’ end) Nitrogenous Base
Four Bases in DNA. 2 Purines (double ring) and 2 Pyrimidines (single ring)
Guanine (purine) pairs with Cytosine (pyrimidine)
Adenine (purine) pairs with Thymine (pyrimidine)
Double Helix
Strands in opposite direction
+Nucleic Acids-RNA
Single Stranded
Uracil replaces Thymine
Ribose replaces deoxyribose
+Nucleic Acids
PRIMARY FUNCTIONS: Store hereditary information that can be translated into
proteins
+With your groups….
Please complete the table outlining important information for macro molecules
ADD AMINO ACIDS to the bottom of your list
Discuss Functional Groups when appropriate
+ACTIVITY!
1. Use scissors to separate the molecules.2. Assemble the following macromolecules and glue them
each to a white sheet of paper: Carbohydrate, triglyceride with unsaturated fat, triglyceride with saturated fat, protein, and nucleic acid.
3. Label each sheet with they type of macromolecule you have created, the components, and the function of the macromolecule
For each macromolecule a water molecule is formed with each bond. Where do the two hydrogen and oxygen molecules come from to form the water? What adjustment should you make to molecules to show evidence of bonding? (Disregard the water molecule when dealing with DNA)
INSTRUCTIONS