Carbohydrates Lipids Proteins

1. MODULE 3
GRADE 10

2. BIOMOLECULES
are molecules of compounds needed for
life.
Most of these are MACROMOLECULES or
POLYMERS of smaller and simpler organic
molecules, containing C, H and O.
Made from linking small subunits called
MONOMERS.

3. CLASSIFICATION OF
BIOMOLECULES

4. CLASSIFICATIONS
Carbohydrates
Lipids
Proteins
Nucleic acids

6. CARBOHYDRATES
Formally known as saccharides.
the major source of energy for the
body
Hydrates of carbon, 𝑪 𝒏 (𝑯 𝟐O) 𝒏
Main function is to supply the cells
with “instant energy”

7. CLASSIFICATION

8. MONOSACCHARIDE
is the simplest sugar and the basic
subunit of a carbohydrate.
 𝑪 𝟔 𝑯 𝟏𝟐 𝑶 𝟔

9. COMMON MONOSACCHARIDES
Glucose, an aldehexose, also known by
other names as corn sugar, grape sugar,
and blood sugar.
 Fructose or Levulose- sugar from
fruits.
Galactose – sugar found in milk and in
glycolipids formed from the hydrolysis of
larger carbohydrates.

10. DISACCHARIDE
 𝑪 𝟏𝟐 𝑯 𝟐𝟐 𝑶 𝟏𝟏
formed by:
Condensation reaction is a reaction in
which two molecules or parts of the same
molecule combine.
Hydrolysis reaction occurs when the
bond between monosaccharides is broken
with the addition of a water molecule.

11. COMMON MONOSACCHARIDES

12. POLYSACCHARIDE
complex carbohydrates.
They are large molecules that are made
up of many smaller units that are
joined
THREE COMMON polysaccharides-
1. Starch
2. Glycogen
3. Cellulose

13. 1. Starch is the chief storage form of carbohydrates in plants
and the most important source of carbohydrate in human
nutrition. A starch molecule is a polysaccharide assembled
from the simple sugar glucose.
2. Glycogen is a polysaccharide that is similar to starch
because it is also composed of alpha glucose units. It differs
from starch since glycogen shows a higher degree of
branching and is a polysaccharide that is made by animal.
3. Cellulose are the basic component of plant. People
cannot digest cellulose, but when we eat foods rich in fiber,
which is cellulose, it speeds the movement of food through
the digestive tracts.

17. LIPIDS
 have the “job” of storing energy for later use.
 also found in hormones and cell membrane
components.
 Act as chemical messenger (steroid hormone)
 Are made by linking chains of fatty acids.

19. COMMON LIPIDS
Fatty acids or Carboxylic Acids
Neutral fats or Triglycerides
Steroids
Waxes

20.  Fats and oil also called Triglycerides – are the
most abundant of the lipids
 Fats – solid at room temperature and contain
saturated fatty acids. ALL SATURATED
HYDROCARBONS contain single bonds and
produced only by animals.
 Oils – liquids at room temperature and contain
unsaturated fatty acids. UNSATURATED
HYDROCARBONS contain one or more double
bonds and produced by plants.
 Steroids – composed of fused rings of atoms.
 Cholesterol – is sterol because of the presence of
Alcohol or the hydroxyl functional group.
 Excessive levels of cholesterol in the blood can lead to
deposits in the arteries of the heart.

22. PROTEINS
 Formally known as Polypeptides
 Made up of the element C, H, O, N and S.
 Made of many amino acids bonded together in a long
chain
 Have structural and mechanical uses and also
participate in many cellular process.
 FUNCTION AS:
 Enzymes
 Pigments and steroid hormones

23. AMINO ACIDS
 are the building blocks of proteins
 INSULIN - simplest protein, the substance
injected to diabetic patients.

25. Proteins are made from 20 different and differently-
sequenced amino acids with similar structures only
varying in one side chain.
ESSENTIAL AMINO
ACIDS
CONDITIONAL
AMINO ACIDS
NON ESSENTIAL
1. Valine
2. Isoleucine
3. Leucine
4. Lysine
5. Methionine
6. Phenylalanine
7. Threonine
8. Tryptophan
9. Histidine
1. Arginine
2. Glutamine
3. Tyrosine
4. Cysteine
5. Glycine
6. Proline
7. Serine
8. ornithine
1. Alanine
2. Asparagine
3. Aspartate

26. PEPTIDE BOND
 is the amide bond between amino acids.
 S
 S
 S
 DIPEPTIDE – is the molecule formed when two amino
acids are joined.
 POLYPEPTIDE – Results when more than 10 amino acid
residues are joined.

27. NUCLEIC ACIDS