BIOL 101 1st Edition Lecture 3 Outline of Last Lecture I What is biology II Properties associated with life III The process of science Inquiry based IV Lets apply what we have learned so far Outline of Current Lecture Macromolecules I II III Four major macromolecules Carbohydrates Lipids Current Lecture Macromolecules I Four major macromolecules building blocks of cells biological polymers in the cell 1 Protein 2 Lipid 3 Carbohydrates 4 Nucleic Acid Food macromolecules with carbon atoms it provides the raw material for building our own macromolecules we use them for energy and for digestive health Molecule 2 or more atoms joined together by covalent bonds These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute Monomer building block of a polymer the two person group and the three person group are monomers II Carbohydrates recognizing by nomenclature In its simplest form is just a chain of carbon atoms A Monosaccharides simple single unit sugars A single unit sugar for example glucose or fructose which is found in honey FUNCTION A quick source of energy and can serve and the building blocks of cells make other organic molecules in the cell B Disaccharides simple sugars Two unit sugar such as sucrose Table sugar is sucrose C Polysaccharides complex carbohydrates A more complex carbohydrate a long polymer of hundreds to thousands of monosaccharaides Makes up cell walls and it s the most abundant biopolymer on earth FUNCTION Animals store glucose in a form of polysaccharides known as glycogen while plants store glucose in a form of polysaccharides known as starch D How are disaccharides and polysaccharides made from monosaccharides Dehydration rxn Monomer monosaccharide OH H monomer monosaccharide disaccharide with water released III LipidsA Triglyceride a type of fat 3 glyceride molecules 1 Monomers glycerol fatty acid 2 Polymer triglyceride i How are glycerides made from glycerol and fatty acids Dehydration reaction 3 unsaturated fats fatty acid chains contain some double bonds therefore the chains do not pack tightly liquid at room temperature good fats from a nutritional standpoint major source plants 4 saturated fats fatty acid chains lack double bonds therefore the chains pack tightly solid at room temperature bad fats from a nutritional standpoint major source animals 5 trans fats are made when manufacturers add hydrogen to vegetable oil a process called hydrogenation This increases the shelf life and flavor stability of foods containing these fats Trans fat is known to increase blood levels of low density lipoprotein LDL or bad cholesterol while lowering levels of high density lipoprotein HDL known as good cholesterol
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