BIOMOLECULES

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BIOMOLECULES

• You are what you eat
• CARBOHYDRATES
• LIPIDS
• PROTEINS
• NUCLEIC ACIDS

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Carbohydrates
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MONOSACCHARIDES

• All have the formula (CH2O)n
• The most common and important monosaccharide is
  glucose, which is a six-carbon or hexose sugar,
  so has the formula C6H12O6.

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• Glucose is the most abundant organic compound in
  nature.
• Reactions of cellular respiration transform
  glucose into ATP energy.
• Most important sugar in our diet
• Diabetics lack hormone insulin, which allows
  glucose to enter into cells to be used in
  mitochondria.

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• There are many isomers of glucose, (same chemical
  formula but different structural formulae).
• These isomers include fructose and galactose.
• Fructose found in honey, tree fruits berries
  melons and some root vegetables, such as beets,
  sweet potatoes, parsnips and onions

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• Galactose found in dairy products, in sugar
  beets and gums. Galactose is less sweet than
  glucose and not very water-soluble.
• Humans do not have the enzymes needed to use
  galactose directly. It must be converted into
  glucose first.

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Disaccharides

• Sugars that consist of two monosaccharides,
  joined by a glycosidic bond.
• Examples are maltose (glucose-glucose), sucrose
  (glucose-fructose), and lactose
  (galactose-glucose)
• The formation of a glycosidic bond involves the
  formation of water as a by-product and is a
  dehydration synthesis reaction. (aka
  condensation reaction)

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Polysaccharides

• Large carbohydrate chains made up of more than 10
  subunits.
• Are a way of storing glucose until it is required
  starch in plants and glycogen in humans
• Also structural role cellulose makes up plant
  cell wall

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LIPIDS

• Diverse group fats, phopholipids,steroids, and
  waxes
• Structurally are not made up of repeating sub
  units.
• Common Properties
• they are all hydrophobic and do not dissolve in
  water
• They all contain hydrogen, oxygen and carbon

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• 4 types of lipids
• 1.Fats aka Triglycerides
• long term energy storage.
• concentrated source of energy- 1 g of fat has
  more than twice the energy of 1 g of carbohydrate
• Also cushion organs and insulate

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• Structure of fats 3 fatty acids glycerol
  triglyceride
• Formed by dehydration synthesis reaction

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• Fatty acids have long hydrocarbon chains with a
  carboxyl group at one end.

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• Saturated fatty acids can lie closely together
  and form weak Van der Waal bonds between
  molecules. They are solids at room temperature.
  They are usually animal fats.

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• Unsaturated fats are loosely packed because of
  the kinks in the hydrocarbon chain. They are
  oils at room temperature, and are usually from
  plants.

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• Trans-fatty acids the hidden fats
• are produced when hydrogen is added to
  unsaturated fats. (Hydrogenation)
• Trans fats are solids at room temperature
• Trans fats cause significant and serious lowering
  of HDL (good) cholesterol and a significant and
  serious increase in LDL (bad) cholesterol make
  the arteries more rigid cause major clogging of
  arteries cause insulin resistance cause or
  contribute to type 2 diabetes, and heart disease.
• Now mandatory labeling of amount of trans fats
  in Canada. ( December 12, 2005)

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• Phospholipids are part of cell membrane. They
  help to regulate what substances can enter cells
  and which cant.

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• Steroids cholesterol ( important in cell
  membranes), hormones such as testosterone and
  estrogen.
• They all have a 4 ring structure

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• Waxes are formed from fatty acids and long-chain
  alcohols. They are commonly found wherever
  waterproofing is needed, such as in leaf
  cuticles, insect exoskeletons, birds' feathers
  and mammals' fur.