This document discusses the three main types of biomolecules - carbohydrates, proteins, and fats. Carbohydrates include monosaccharides like glucose, disaccharides like sucrose, and polysaccharides like starch. Proteins are made from combinations of 20 different amino acids. Fats can be saturated or unsaturated, and are made from glycerol and fatty acids. A variety of tests can identify these biomolecules, such as Benedict's solution for carbohydrates or ninhydrin for proteins.

1. BIOMOLECULES
Molecules of Life

2. What is a Biomolecule?
 Any Molecule that is
created by a living
organism
 All of our food is
made of
biomolecules

4. Three Basic Types
 Carbohydrates –
Three types
 Proteins- Infinite
variety
 Fats- Two basic
types

5. Carbohydrates
 Made of Carbon,
Hydrogen, and
Oxygen
 Identifiers
 Hydrogen:Oxygen
ratio is 2:1
 Basic Form is a ring

6. Three Basic Types of
Carbohydrates
 Monosaccharide-
Simple Sugar
 Example: Glucose
 Single Carbon Ring –
C6H12O6
 Test: Benedicts
 Ready to be used by
body. No digestion
required.

7. Building a monosaccharide
 Look in the text book at a picture of a
glucose molecule.(page 37)
 Use your text to help you draw a picture
of your model

8. Three Basic Types of
Carbohydrates
 Disaccharide-
Complex sugars
 Example: Sucrose
 Two Carbon Rings-
2(C6H12O6)
 Test: Benedicts
 Digested with
pancreatic enzymes
in small intestine in
duodenum

9. Building a disaccharide
 Look in the book. What type of
reaction occurs when two
monosaccharides are joined together?
(page 38)
 What type of molecule is released?
 Draw a picture of a disaccharide

10. Three Basic Types of
Carbohydrates
 Polysaccharides:
Starches
 Example: Pasta, rice,
bread, potatoes
 Three or more
carbon rings(usually
over 100)
 Test: Lugols
 Digested with saliva
and pancreatic
enzymes

11. Three Basic Types of
Carbohydrates
 All are created by
plants through
process of
photosynthesis
 Uses- Food source
for all animals

12. Proteins
 Made of Carbon,
Hydrogen, Oxygen, also
contain Nitrogen
 Identifier: NH2 and
COOH functional groups
 Infinite Variety-
 Made from combinations
of 20 different amino
acids

13. Proteins
 Test- Ninhydrin, and
Buirets
 Origin – Protein
Synthesis
 Uses – Forms tissue
of all plants and
animals

14. Proteins
 Provides amino
acids for our body to
carry out protein
synthesis
 Digestion- Begins in
stomach with HCl,
completed in small
intestine with
pancreatic enzymes

15. From the textbook
 Look up amino acids and proteins (page
42-43)
 What type of reaction occurs when two
amino acids combine to form a di-
peptide (protein)?
 How is this similar to the formation of a
disaccharide?

16. Fats – Two Types
 Made of Carbon,
Hydrogen and
Oxygen
 Identifier-
Hydrogen/oxgen
ratio is greater than
2:1
 Test- Brown paper
bag – see oily spot

17. Fats – Two Types
 Saturated
 Example: Butter
 All Carbon bonds are
single (saturated
with hydrogen)
 Test- Solid at room
temperature

18. Fats – Two Types
 Unsaturated
 Example: olive oil,
canola oil
 Some carbon bonds
are double (not
saturated with
hydrogen)
 Test- Liquid at room
temperature

19. Fats – Two Types
 Origin- Built by liver
from excess glucose
for long term
storage
 Glycerol molecule
bonds with 3 fatty
acids

20. Fats – Two Types
 Uses:
 Store energy
 Insulation
 Lubrication
 Cell membrane
 Broken down with bile in small
intestine, then digested by pancreatic
enzymes

21. STOP HERE

22. Look at the models of Fatty
acids?
 What do you notice about the stability of
the two molecules?
 From your observations, why are
unsaturated fats liquid at room
temperature?

23. Mystery Food
 You are a forensic scientist who has
discovered a mystery food product at
the scene of a crime.
 You take it back to the laboratory to
determine what it is made from.
 Use the information in your notes to
design an experiment to determine
which biomolecules are present

24. Mystery Food
 Note the directions with each
experiment.
 How will you determine how to
interpret the results?
 We will be writing a WASL style
application write-up

25. CSI: Mystery Powder to Trace
 Challenge: What biomolecules are in the
unknown?
 Rules: What are Biomolecules? What are the
chemical differences between them? Write
this information from your notes.
 Gather information: What tests can be used
to identify each type of biomolecule? Write
this from your notes.
 Safety: Eye protection when using hotplate

26. CSI: Mystery Powder to Trace
 Explore ideas: Try each indicator with each of
the various known biomolecules to see what
they look like. Follow Directions for each
indicator.
 Make a data table to record your data

27. Data Table
Record color/observations with:
Benedicts Fehlings Lugols Ninhydrin Buirets Brn pap.
Glucose
Sucrose
Starch
Gelatin
MSG

28. Now determine the Unknown
 Plan Summary: Describe how you will determine
the unknown?
 Provide step by step description of your
experiment
 List all materials you will need to solve the
problem
 Check off ___Have someone read your
application to be sure it is complete

29. CSI: Mystery Powder to Trace
 Test Solution: Carry out your tests. What will
you do for repetition?
 Test Results: Set up a data table to record all
reaction results with the unknown
 Description of Actual Results: Describe the
color reactions you got on the mystery
powder with each test. How do they
compare with the results with the known
biomolecules?

30. CSI: Mystery Powder to Trace
 Conclusion: What will you report to the
D.A. about the mystery powder? What
information will you use to be
persuasive?

31. CSI: Mysery Powder to Trace
 What is one feature of your test that
gives you confidence in your results?
 What is another feature of your test
that makes you unsure of your results?

32. Understanding Biomolecules
 Biomolecules contain energy we need to live!
 Make a diagram that shows the energy transfers
that occur in the life of a monosaccharide: Begin
with the sun.
 Show both where energy is transferred, and what types
of energy transfers are involved. Remember there are
light, thermal, chemical, and mechanical energy
transfers.