chapter 5 – carbon compounds in cells mr. martino college prep biology
TRANSCRIPT
Chapter 5 – Carbon Compounds in Cells
Mr. MartinoCollege Prep Biology
5.1 Carbon is the main ingredient of organic molecules
Other than water, carbon-containing compounds are the most common in cells
Organic compounds: carbon-containing compounds synthesized by cells (> 2 million known)
Inorganic compounds: non-carbon based molecules such as water, oxygen, ammonia
Properties of Org. Comps. – con’tCarbon skeleton: (backbone)
chain of C atoms in organic moleculesProperties of Carbon:
Can form 4 single covalent bondsC- skeletons may vary in lengthSkeletons may be branchedSkeletons may form ringsSkeletons may have double bondsHydrocarbon: organic molecules only composed of carbon and hydrogen
Properties of organic compounds also depend upon functional groups which are groups of atoms attached to C skeletons
Functional groups are usually involved in rxns.All are polar (O or N present)Polarity makes them Hydrophilic: “water loving” which is important for lifeMany molecules have more than one functional group
Monomer: single molecular units that build larger units
Polymer: many monomers linked together making a large molecule
Dehydration Synthesis: the process of linking monomers to form polymers
All unlinked monomers have -H and -OHWater is released
Ex. Building of all macromolecules
Hydrolysis: breaking down of large molecules into smaller molecules
Add waterReverse of dehydration synthesis
Ex. digestion
5.2 Carbohydrates
Carbohydrates: “watered carbon” – large class of polymers including sugars and starches
Contain C, H and O in a 1:2:1 ratio (CH2O)
Monosaccharide: carbohydrate monomer
Most are sweet
Polar
Have 5 or 6 carbon skeleton
Carbohydrates – con’tOligosaccharide: short chain of 2 or more monosaccharides
Disaccharide: 2 monosaccharides
Ex: lactose, sucrose, maltose
Sucrose is the main carbohydrate of plant sap – used to nourish plant parts (we use for table sugar)Maltose is grain sugar – used to nourish germinating seeds (we use to make beer)
Polysaccharides: polymers
of hundreds to thousands
of monosaccharides
Starch: a storage
molecule in plant parts
All glucose
Coils (helix) and
may or may not
be branched
Used for E
Potatoes, corn, grains
Cellulose: polysaccharide that serves to protect cells and support organisms
Most abundant organic compound on Earth
polymer of glucose
Unbranched rods
Joined by H-bonds
Cannot be hydrolyzed by most animals
Fiber is necessary but not as a nutrient
Glycogen: storage polysaccharide found in liver and muscle cells of animals
Polymer of glucoseHelical shapeIdentical to starch except more extensively branchedContains more E than starchToo much is converted to fat
5.3 LipidsLipids: Diverse compounds consisting of mostly C and H linked by nonpolar, covalent bonds
All are greasy or oily to the touchNonpolar = hydrophobic
“water fearing”Include fats, phospholipids, waxes, and steroids
Fat: large lipid made of a glycerol and three fatty acids – triglyceride
Glycerol – an alcohol with 3 C’s that have OH’sFatty acid – carboxyl with a hydrocarbon chainStores more than twice as much E than starch Unsaturated: double bonds
Kinky – can’t pack tightOils (from plants)
Saturated: maximum # H’s Solids (from animals)
Phospholipids: major component of cell membranes, protect surfaces, regulate functions
Similar to fatsHave P group & 2 fatty acids attached to glycerol
Waxes: protect, lubricate and cover fruits, animals and insects
A fatty acid + alcoholMore hydrophobic than fats Prevents desiccation
Sterols: lipids whose C skeleton is bent to form 4 fused rings
3 6-sided rings & 1 5-sided ringCholesterol is present in animal cell membranes, form vitamin D, bile salts for digestion of fats & makes sex hormonesAlso known as steroids
Nope, not them , HIM !!!
5.4 Amino Acids and Protein StructureProteins: macromolecules essential to the structure and function of cells
Polymers of amino acidsMost diverse of all organic compoundsSeven major classes:
Structural – spider silk, hair, and fibers of tendons & ligaments, feathers and cartilageContractile – control muscle movement Storage – (nutritious) stores amino acids such as albumin, milk, many seedsDefensive – antibodies of blood that fight infectionTransport – move molecules & ions across cell membranes - includes hemoglobin which carries oxygen in bloodSignal (hormones)– certain hormones that carry messagesEnzymes – chemical catalysts that promote and regulate most all chemical reactions
Amino Acids and Protein Structure – con’t
Amino acids: monomers of proteins
20 different kinds that make all the proteins possibleHave four parts bonded to a central carbon atom:
Amino groupCarboxyl group (acid)Single hydrogen ionR group – the one group that varies between them all
Determines the properties of the amino acid
Amino Acids and Protein Structure – con’t
Peptide bond: covalent bond that forms by dehydration synthesis & is only found in proteins
Occurs between the carboxyl group of one A. A. and the amino group of anotherForms polypeptides which can range from a few A. A.’s to thousands
5.5 Protein’s 3-D StructureThere are 4 levels of protein structureProteins are one or more polypeptide chains folded in a unique shapeShape is extremely important for the enzyme to recognize and attach to its target
Denaturation: the process of changing a protein’s shape so it can no longer function properly
Ex. Cooking egg whites or meatsCaused by heat, pH change, salt concentration change, or chemical balance change
5.7 Nucleotides and Nucleic AcidsNucleotides: monomers
that make up nucleic acids and ATP (adenosine triphosphate)
Consist of a 5-C sugar (deoxyribose in DNA, ribose in RNA and ATP), phosphate group, and a nitrogenous base5 nitrogenous bases: adenine (A), thymine (T – only in DNA), guanine (G), cytosine (C), and uracil (U – only in RNA)
5.7 Nucleotides and Nucleic Acids
Nucleic Acids: blueprints for proteins (and life)
Two types: deoxyribonucleic acid (DNA) & ribonucleic acid (RNA)
DNA – the genetic information inherited from parents that controls the life of the cell and organism
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