BOLOGY 107 Lecture 3 Outline of Last Lecture I. Divisions in ChemistryII. Properties of CarbonIII. Functional Groups of Moleculesa. Classes of groupsb. Functions of groupsIV. Macromoleculesa. What macromolecules areb. Classes of macromoleculesOutline of Current Lecture V. Macromolecules (cont.)a. Carbohydratesi. What a carbohydrate isii. Functionsb. Lipidsi. What a lipid isii. Fatsiii. Phospholipidsiv. Functionc. SteroidsCurrent LectureMacromolecules1)Carbohydratesa)Joined by dehydration, creating a glycosidic linkageb)The same monosaccharide can be used to make different polysaccharidesi)The linear form can form a ring in different directions, causing different bonding pointsc)Play many roles in many organismsd)Can be simple linear, simple branched, or complex branchede)Storage functioni)Starch-store converted energy in plantsThese 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.(1)Energy source for herbavores(2)Helical polymer of glucose(a)Can be branchedii)Glycogen-store energy for animals(1)Total in storage- about 1 day without replacement(a)Replace by eating or using fat storage(2)Helical polymer(a)Highly branched(b)Stored near musclesf)Structural functioni)Cellulose- comprises cell wall in plants(1)Linear polymer (no helix) associating through hydrogen bonds(2)Indigestible by most animals, most bacteria can digest it(a)Animals for symbiotic relationships with bacteriaii)Chitin- hard casing for animals(1)Insect exoskeletoniii)Peptidoglycan- structural carbohydrates linking proteins in bacteria cell walls2)Lipidsa)Consist primarily of carbon and hydrogen with small amounts of oxygenb)Large moleculesc)No true monomer, grouped together based on size and hydrophobicityd)No true polymere)Functionsi)Storage, structure, signaling, targetingf)Fatsi)Structure(1)Triglycerol (three fatty acids) linked to a glycerol(a)Produce ester linkages(2)Can be saturated or unsaturated based on the number of hydrogen present(a)Saturated(i)Single bonds(ii)Solid at room temperature(iii)Linear structure(b)Unsaturated(i)One or more double bonds1.Causes bend in structure(ii)Liquid at room temperature(c)Trans fats (an unsaturated fat)(i)Produced as a byproduct during hydrogenation of unsaturated fats(ii)Not normally found in biological systems1.More stable, harder to breakdown2.Longer shelf life3.Effect cholesterol balance(iii)Linear (3)Phospholipids(a)Similar to fats(i)Substitute a fatty acid with a phosphate group(b)Used to bridge to other compounds(c)Creates polarization(i)Amphipathetic- hydrophilic head, hydrophobic tail(ii)Tails interact together, heads interact with each other1.Micelle- ball of phospholipids with tails to the center and head to the outside2.Bi-layer sheet- two lines of phospholipids with heads on top and bottom with tails in the middle3.Liposome- bi-layer sheet like structure in a ball shape with the inside and outside being hydrophilic with a hydrophobic middle layera.Cell membranes(d)Targeting(i)Attach to a protein to mark the protein for a specific cell membrane1.Hormones(4)Steroids(a)Four fused C rings made by bonding fatty acids and cross-linking with covalent bonds(b)Amphipathetic(c)Membrane component(d)Hormones(i)Signaling to start a process(ii)Both hydrophilic or hydro
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