BIOL 101 1st Edition Lecture 3 Outline of Last Lecture I. What is biology?II. Properties associated with lifeIII. The process of science – Inquiry basedIV. Lets apply what we have learned so farOutline of Current Lecture Macromolecules I. Four major macromoleculesII. CarbohydratesIII. LipidsCurrent LectureMacromolecules I. Four major macromolecules –building blocks of cells- (biological polymers) in the cell1. Protein2. Lipid3. Carbohydrates4. 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 healthMolecule – 2 or more atoms joined together by covalent bondsThese 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 nomenclatureIn its simplest form is just a chain of carbon atomsA. 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 cellB. 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 releasedIII. Lipids- A. 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 reaction3. unsaturated fats – fatty acid chains contain some double bonds; therefore thechains 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"
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