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“hydrated carbon” CH2O
FUEL, immediately available
Some are structural (cellulose) but also have
lots of C-C and C-H bonds available as fuel
(wood)
Sugars, carbs and starches
< 1 % of body mass in humans
4 calories/gram
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Monosaccharides
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Disaccharides
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Polysaccharides
◦ 3 to 7 carbons; fructose, glucose, galactose, glucose, lactose, etc
◦ Used by cells as fuel; Burned in mitochondria to generate ATP
◦ Produced by plants during photosynthesis
◦ 2 sugars bonded with dehydration synthesis
◦ Sucrose and maltose
◦ Transport form for sugars in plants
◦ Complex carbohydrates with 1000’s sugars
◦ Store fuel
◦ STARCH found in seeds (corn) and grains (wheat and rice) and
roots/tubers (potatoes)
◦ Also stored as glycogen in animal muscle and liver
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C and H with relatively little O
Fatty acids (lauric acid, butyric acid, oleic acid ,etc)
Sometimes a little N or S
Saturated vs unsaturated vs polyunsaturated
Include fats, oils and waxes
Normally 12 – 20 % of body weight in humans
9 calories/ gram
Omega 3 fatty acids
Many functions:
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IF fuel – its STORED fuel/ LONG term storage
Insulation; thermal and electrical
Cushion especially vital organs
Chemical messengers; hormones and prostaglandins – “cholestrol”
Water proofing; wax on leaves
Cell membranes; phospholipid bilayer
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Form from amino acid chains
N- C bonds called peptide bonds
C, H, N, O and Sulfur
100s – 1000s of amino acids per protein
20 different amino acids
FUNTIONS:
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Support
Movement
Transport
Buffering
Regulation
Coordination / Control
defense
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Primary structure – linear sequence of amino
acids, based on DNA code/ covalent bonds
Secondary structure – side groups start to
attract and coil / hydrogen bonds
Tertiary structure – 3D shape forms, cross
linking between “loops” / disulfide bonds
Quaternary structure – multiple “subsections”
of protein connect to make complete protein
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Lower activation energy so reaction happens
faster or at lower temperature
Lock and key fit – specific 3D shape
Specificity
Cofactors – ions or molecules that allow
enzymes to catalyze reactions.
Vitamins – related to carbs and lipids, these
organic compounds are turned into
coenzymes. Need as nutrients can’t make
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C, H, N, O, P, S
DNA
◦ Deoxyribonucleic acid; stores information and
transmits it to next generation
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RNA
◦ Ribonucleic acid; carries information from nucleus
to ribosomes
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A T C G and U
A is same adenine as in ATP
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Covalent bonds
Ionic bonds
Hydrogen bonds