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Organic contain carbon (C)C 6 H 12 O 6 Inorganic no carbon (except CO 2 ) Ex. H 2 O, minerals, salts Why is carbon unique? It can form 4 covalent bonds (4e- in outer shell) Can form extremely long chains or rings by bonding with other atoms

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Building larger molecules from smaller units Monomer = single unit molecule (ex. 1 glucose) Polymer = 2+ monomers strung together (starch)

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50% of your dry weight! Made of the elements C, H, O, N Monomers Amino Acids (20 of them) -There are 3 parts to an a.a. all bonded to a C atom 1. Amino group (NH 2 ) 2. Carboxyl Group (COOH) 3. R group (20 varieties of atoms, gives each a.a. uniqueness) Picture

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Peptide Bond covalent bond b/w 2 a.a. Polypeptide long chain of a.a. A protein can be made of 1 or more polypeptides Types: 1. Structural: skin, hair, nails, muscles 2. Transport: hemoglobin (O 2 trough body) 3. Enzymes: speed up rxns in cells (up to1 bill X) 4. Defensive: Antibodies in immune system

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Quick source of energy Composed of C, H, O (1:2:1) A. Monosaccharides simple sugars, monomers 1. Glucose (plants) 2. Fructose (fruit) 3. Galactose (milk) B. Disaccharides 2 monos joined 1. Sucrose (table sugar) = Glucose + Fructose 2. Maltose = Glucose + Glucose C. Polysaccharides 3+ monos - Glycogen, Cellulose, Starch, Chitin C 6 H 12 O 6 Isomers = same formula, diff. structure

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glucosefructose

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Cellulose Starch

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C, H, O (more C & H, and less O then carbs) Uses: 1. Long term energy storage (hibernation/migration) 2. Building of cell membranes 3. Insulation Saturated fatty acids = no double bonds, harder to break down Unsaturated fatty acids = contain double bonds, easier to break down Interactive Website (a) Saturated fat and fatty acid Stearic acid Figure 5.12 (b) Unsaturated fat and fatty acid cis double bond causes bending Oleic acid Figure 5.12

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Lipids are non-polar dont dissolve in water Types of Lipids: 1. Triglycerides = 3 fatty acids chains + glycerol 2. Phospholipids = 2 FA chains + glycerol + PO 4 Cell membranes 3. Steroids (ex. cholesterol and testosterone) 4. Wax = FA + alcohol Hydrophilic head WATER Hydrophobic tail

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TriglycerideWaxes Phospholipid

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What are they? (mainly) Artificially made fats made by adding hydrogen to vegetable oil (turns liquid oil into solid (shortening) Why are they so bad? extremely difficult to break down linked to raising LDL levels heart disease Why are they in food? Prolongs shelf-life Aids texture of baked goods

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What foods tend to have trans fats? 40% found in baked goods cakes, cookies, crackerssome in candy. Whats the FDAs stance? Must be on nutrition label (since Jan.1, 2006) Many companies have altered recipes to eliminate the use of trans fats Some cities have tried to pass laws that ban restaurants from using trans fats Things to look for on nutrition label. (partially) hydrogenated oils = trans fat!

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DNA & RNA (C,H,O,N,P) DNA stores genetic info. (instructions for a.a) RNA transfers info. for making proteins Monomers nucleotides There are 3 parts to a nucleotide: 1. Phosphate Group (PO 4 -3 ) 2. 5-Carbon Sugar (deoxyribose/ribose) 3. nitrogen base (A,T,C,G,U)

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Condensation (aka Dehydration Synthesis): reaction in which 2 monomers are linked, 1 H 2 O is removed in the process Ex. adding a glucose to a growing starch molecule Happens with all polymers being built! Hydrolysis Reaction Rxn in which a polymer is broken into monomers ; a H 2 O is added for each monomer removed Ex. removing an amino acid from a protein animation

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Condensation

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Hydrolysis

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Carbon Atom Hydrogen Atom

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Each cell needs to perform thousands of different chemical rxnsthis requires energy Activation energy minimum amount of energy needed to get a rxn going (energy barrier) First the bonds in the reactant molecules need to be weakened How can cells cross this energy barrier? -So cells need to use an enzyme (a biological catalyst that speeds up a chemical reaction) -Enzymes lower the activation energy needed for a rxn to proceed to product(s)

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This prevents molecules from spontaneously breaking down

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Enzymes lower the energy barrierHOW?HOW 1. Enzyme binds to its specific substrate molecule (the reactant the enzyme fits with) They are bound at the enzymes active site 2. This bond stretches the substrate into a different shape (transition state) and weakens its bonds or brings two reactants into position for a rxn This is called the INDUCED FIT modelINDUCED FIT The enzyme is NOT changed by the reaction (can be used over and over)

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Enzymes become denatured if conditions are not right (usually irreversible). 1. Temperature: if not ideal temp, reaction rates fall 2. pH: most enzymes work best between 6-8 3. Salinity: too much or too little inactivates the enzyme

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