Biochemistry: Macromolecules

1. Biochemistry 2:
Macromolecules
& You
ppt. by Robin D. Seamon

2. Biochemistry- the chemical reactions that occur
within organisms that attempt to maintain
homeostasis.
Feedback mechanisms- a loop system where a
system responds to a change
• positive feedback- the response makes more
of the same
• negative feedback- the response inhibits/stops
the action
… like a thermostat in your house

3. hypothalamus: central thermostat

5. LIFE CHEMISTRY: CHON
Carbon C
Hydrogen H
Oxygen O
Nitrogen N
Cells put these atoms together to make useful
molecules for food and energy.

7. VIDEO: Macromolecules/Classes and
Functions (3 min)
4 Macromolecules for LIFE:
1. Carbohydrates: (sugars)
2. Lipids: (fats & oils)
3. Proteins: (amino acids)
4. Nucleic acids: (DNA & RNA)

9. CARBOHYDRATES
• Smallest of organic molecules
• Has a ring shape
ribose,
deoxyribose
glucose
C5 C6
CHO

10. C A R B O H Y D R A T E S
• Sugars, starches,
cellulose, glycogen
• Have ‘ose’ on the end of
the word
• Made by plants through
photosynthesis.
OTHER WORDS FOR
SUGAR:
Glucose (grape sugar,
corn sugar, dextrose)
Fructose (honey)
Galactose (part of
milk… lactose)
Monomer:
(small organic blocks)
Monosaccharide
Polymer:
(large organic blocks)
polysaccharide

11. Monomer:
Monosaccharide
glucose
fructose (fruits)
Polymer:
Disaccharide
lactose (milk)
sucrose (fruits)
Polymer:
Polysaccharide
Glycogen
(animals)
cellulose (cell
walls- FIBER)
STARCHglucose

12. • Provide quick energy
• Used for structure
• Starch- sugar storage for plants (seeds,
roots, tubers)
• Glycogen- sugar storage for animals (in
muscles & liver)

13. Blood sugar: Glucose

14. FOOD

15. LIPIDS
• Insoluble in water
• Provide energy storage, insulation,
protection for cells
• Large biomolecule
• Fats, oils, steroids, waxes
CHO
Glycerol
fatty acid
fatty acid
fatty acid

16. L I P I D S
• Made of fatty acids
• Fats, oils, steroids
• Hydro-phobic tails
(repel water)
• Energy storage
• Cushions & insulates
OTHER WORDS RELATED TO LIPIDS:
‘Bad’ fats
Saturated fats: (animal fats- bacon,
lard, butter)
*increase cholesterol level
Increase risk of heart disease
Polyunsaturated Oils: ‘trans fats’
*factory-made by adding H to liquid
veg. oil to make shortening &
margarine
Increases risk of heart disease BAD
‘Good’ fats
MonoUnsaturated Oils: (vegetable
oils- olive oil, canola oil, peanut oil)
*Decreases bad fats, increases good
fatsIn membranes
(Triglycerides)

17. Important Lipids:
• triglycerides- Energy storage in plants &
animals (fat)
• phospholipids- lipid bilayer in membranes
• steroids- animal hormones
• Estrogen, testosterone, cortisone
• Vitamin D forms when UV light hits
cholesterol

18. Monomer:
glycerol (backbone) PLUS fatty acids
Polymer: Triglyceride (natural fats & oils)

19. Glycerol +
Triglyceride: natural fats & oils
OR
3 Chains
3 Chains

20. Glycerol + 3 fatty acid chains
Triglyceride
• Most abundant lipid
• Storage for plants & animals

21. FOOD

22. P Nitrogen base
NUCLEIC ACIDS
CHONP
• Complex biomolecule
• Stores cellular information in the form of a
code: A T C G
• Nitrogenous base + sugar + phosphate
1 nucleotide
C5

23. N U C L E I C A C I D S
• made of nucleotides
• Make up macromolecules of DNA
• DNA inside nucleus: instructions for
making proteins
Monomer: nucleotide
Polymer: DNA, RNA, ATP

24. Monomer example:
ATP- energy storage molecule
Polymer examples:
DNA
RNA
• DNA Replication (makes copies of itself)
• Encodes information (for proteins to be
made)
• Controls & instructs cells
• Mutations (molecule of heredity)
• Helps interpret the code

25. FOOD
• fish, organ meats (liver) beans, asparagus,
and mushrooms
• superfoods such as chlorella, spirulina,
and nutritional yeast.

26. CHON P R O T E I N S
• Made of amino acids
• Linked by peptide bonds
Peptide
bonds
Amino acid

27. P R O T E I N S
• Made of amino acids
• Most Complex
• Meat, hair, blood, insulin
• SHAPE determines function
• CLASSES
• Structure
• Enzymes
• Hormones
• Antibodies
• …more
• food

28. Monomer:
Amino acid
20 natural
Polymer:
Polypeptides
Large molecules
Examples:
• Insulin
• Hemoglobin
• enzymes

29. SHAPE

30. PROTEINS:
• Amino acid sequence
• Protein SHAPE
• Protein FUNCTION
Proteins must fold
into a working
structure
Insulin before
folding
Insulin after
folding

31. Enzymes
• Proteins that speed up (catalyze) reactions
Substrate
• molecule upon which the enzyme acts
Active site
• place where the enzyme bonds to the
substrate
SHAPES ARE
IMPORTANT

32. • Enzymes work by
lowering the
activation energy
to start a chemical
reaction
• Biological catalyst

33. Denatured Enzyme
• Temperature and pH affect an enzyme’s ability
to work
• When optimal conditions are not met, enzymes
denature (come apart)

34. Enzymes & TEMPERATURE
Enzymes & pH

35. hormone- chemical messenger to start a reaction
• A chemical substance produced in the body
that controls and regulates the activity of
certain cells or organs.
example:
insulin

36. Insulin- hormone
• Acts like a key that opens a door so that
glucose can enter your cells
Diabetes: a condition in which a person’s body
does not produce or respond to insulin, resulting
in too much glucose in the blood and not enough
in the cells

37. Hemoglobin
• Found in red blood cells
• Transports oxygen

38. FOOD

39. Biochemistry & You

42. DIGESTION
Digestion: process of breaking food down into
particles small enough to be absorbed in the
blood stream for cellular use
1. Mechanical digestion: Food is broken into
smaller pieces by your teeth/tongue while
saliva moistens it
2. Chemical digestion Amylase enzyme breaks
starch down into glucose

43. SHAPE MATTERS Enzyme fits the substrate
perfectly like a key in a lock
Continues until starch is broken
down into glucose molecules

44. DIGESTIVE ENZYMES
Enzyme: speeds up a reaction
Amylase- breaks starch into glucose
Protease- breaks protein into amino acids
Lipase- breaks fats into fatty acids & glycerol

45. DIGESTION (continued)
3. Mechanical digestion in the stomach: stomach
muscles contract & relax to break down food
4. Chemical digestion in the stomach:
-gastric juice: protease digests protein
- acid kills germs
5. Pancreas: neutralizes stomach acid with a
base
- produces digestive enzymes to break down
further for absorption

46. DIGESTION (continued)
6. Small intestine: 3 enzymes
- amylase: breaks starch down into glucose
- protease: breaks protein into amino acids
- lipase: breaks fats into fatty acids & glycerol
7. Small intestines:
- absorption: small particles are absorbed
through wall of small intestine into
bloodstream
- needs a large surface area

47. DIGESTION (continued)
8. Small intestines:
- tube is over 20
feet long
- Inner wall has
bends in it
- wall covered in villi
(small finger-like
structures)

48. DIGESTION (continued)
9. Large intestines:
- any indigestible food (fiber) passes into the
large intestines (colon)
- water is absorbed back into the body
- food becomes solid waste: feces
- feces stored in rectum & removed through
the anus

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