BIOL 101 1nd Edition Lecture 4 Outline of Last Lecture Macromolecules I. Four major macromoleculesII. CarbohydratesIII. LipidsOutline of Current Lecture I. Lipids (continued)II. Protein Structure a. Amino Acidsb. How are proteins made from amino acids?c. A protein shape determines its function. Lets use this table to highlight the four different levels of protein structure and briefly characterize each.Current Lecture5. 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.)B. Phospholipids- a major component of cell membranes.1. Monomers = fatty acid, glycerol, phosphate group (the hydrophilic part of the phospholipid)2. Hydrophobic tails + hydrophilic heads = tails don’t like water while the heads like waterC. Other lipids? Steroids, cholesterol Detergents surround oil in water and form a protective layer so that the oil molecules cannot "clump" together. The detergents “disperse” the oil into small droplets and in the water, such as when you use soap to wash an oily dish. What kind of properties would the detergent have to have to interact with both water and the lipid? Draw a model of the oil, dispersant, and water mixed together: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.What did the dispersant/detergent, Corexit, do to help during the BP oil spill? (Over 800,000 gallons of dispersants had been applied to Gulf waters mainly via helicopter, but also includes 100,000 gallons that were injected deep underwater.) The detergent disperses the oil molecules and breaks up the oil slick so the molecules will be diluted. IV. Protein StructureA. Amino acids = monomers of protein 1. 20 different amino acids 2. AA’s consist of: amino group (NH2) and carboxyl group (COOH-)3. AA’s have different: R groups 4. How big is a protein? 100-1000 can be very small -You have been hired as an illustrator for a new introductory biology textbook. The authors want you to draw a picture to demonstrate how two amino acids far apart in primary structure can interact in their tertiary structure. What does your rough sketch look like? Compare with and critique your partner’s sketch. Draw a second stretch demonstrating what a mutation in one amino acid might do to your tertiary structure.Primary structure is a long chain Secondary structure forms a coilTertiary structure the protein can fold. When two amino acids have an interaction and form a 3d structureB. How are proteins made from amino acids? Through a dehydration reaction and the removal of a water molecule Amino acid – OH + H – Amino Acid -> Amino acid – Amino Acid (aka dipeptide)Removal of H2OApply what you know about how proteins are made and predict how amino acids could be released from the polypetide chain.Through hydrolysis, adding a water molecule C. A proteins shape determines its function. Lets use this table to highlight the four different levels of protein structure and briefly characterize each. Peptide bond forms between two amino acidsProtein Structure Description/Definition Types of Bonds found in this structurePrimary Linear sequence of amino acids Covalent peptide bonds (strong bond)Secondary Hydrogen bonding between atoms of the polypeptide backboneIts curled up like a coil(alpha helix)Hydrogen (weak bonds)Tertiary Folds into a 3D globular shape, formed specifically by interactionsbetween the R groups Ioninc bondsHydrogen bondsCovalent bonds (occasionally)Quaternary Multiple polypeptides – two polypeptides coming together and interactingALL of the aboveObservation: Hair is made of proteins, primarily a structural, fibrous protein called keratin. People with curly hair have more covalent bonds between R groups in their keratin compared to people with straight hair. When curly hair is straightened with heat (like a flat iron or blow dryer), the straightening is not permanent. Water/humidity causes it to curl up again. Curly hair can be permanently straightened using a chemical. Propose an explanation for why heat is not permanent but chemical straightening is. Use words related to protein structure. The heat breaks the hydrogen bonds, which are weak and can reform when exposed to water molecules in the air. Chemicals can break the covalent bonds, which are much stronger than the hydrogen