carbohydrates & lipids key words dehydration synthesis (condensation) polymer monomer...
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Carbohydrates & Lipids
KEY WORDSDehydration Synthesis (Condensation)PolymerMonomerCarbohydrateSimple sugarComplex carbohydrateStarchGlycogenCelluloseLipidTriglycerideSaturated fatty acidUnsaturated fatty acidSteroidCholesterol
Carbohydrate Types
• Hexose = 6 carbons Glucose –cell energy Fructose - honey Galactose – milk
• Pentose = 5 carbons Ribose - RNA Deoxyribose - DNA
1. SIMPLE SUGARSMonosaccharides - one sugar molecule
Sucrose (sugar)Glucose + Fructose
Lactose (milk)Glucose + Galactose
Maltose (grains)Glucose + Glucose
Carbohydrate Types
2. SIMPLE SUGARSDisaccharides - two sugar molecule
POLYSACCHARIDES:Long chains of monosaccharides
EXAMPLESStarch (amylose)GlycogenFiber (cellulose)Chitin
Carbohydrate Types
COMPLEX CARBOHYDRATES
Glycogen
Short term storagepolysaccharide for animals
• ~300g carbs stored in body
• 72g liver (glycogen)• 245g muscle (glycogen)• 10g blood (glucose)
Cellulose•Polymer of glucose•Structural material in plants - Fiber
•Cellulose
•Starch
•Monomers linked together differently than in starch•Why indigestible?
Starch verses Cellulose
• Glucose linked differently • Cellulose is not recognized by our digestive
enzymes• Some organisms (microbes) in the guts of
cows and termites do make enzymes that can digest cellulose
QUESTION
When you eat a starchy food, an enzyme in your mouth breaks it down into maltose. Maltose enters your small intestine, where it is broken down into glucose. The starch is a _________, the maltose is a ________, and the glucose is a(n):_________.
a) Protein dipeptide amino acidb) Monosaccharide disaccharide
polysaccharidec) Triglyceride fatty acid glycerold) Amino acid dipeptide proteine) Polysaccharide disaccharide
monosaccharide
Question
• Which of the following terms includes all others in the list?
A. MonosaccharideB. DisaccharideC. StarchD. CarbohydrateE. Polysaccharide
Question
• The molecular formula for glucose is C6H12O6. What would be the molecular formula for 10 glucoses linked together?
Three Major Groups of Lipids
• Oils, Fats, and Waxes
• Phospholipids
• Steroids (Cholesterol, Estrogen, Testosterone, etc…)
Similarities of Fats and Oils
• All contain C, H, and O
• Usually no ring structures
• Made up of fatty acid subunits (long chain of carbons and hydrogen with a carboxyl end)
Fatty Acid Subunits: FATS vs. OILS
• Solid at room temperature• From animal sources,
coco & palm• Saturated with hydrogens
• Liquid at room temp.• From plants• Unsaturated
Unsaturated Fats
• Monounsaturated: One C=C – olive, canola, nut oils
• Polyunsaturated: More than one C=C– corn safflower, soy oils
• Hydrogenated: Oils made solid by breaking C=C bonds and replacing with H (Hydrogenation) – Partially hydrogenated - margarine
Phospholipids• One fatty acid chain (non-polar,
hydrophobic) of triglyceride replaced with a phosphate group (charged, hydrophilic)
• chief component of lipid bilayer, outer membrane of all cells
Steroids
• Four fused rings of carbon
• steroid hormones: estrogen,
testosterone
• cholesterol: vital component of cell membranes
Cholesterol•Body will make if not enough in diet•Part of lipid membrane around cells•Helps stabilize, strengthen membrane
Question
• How many water molecules are needed to completely hydrolyze a polymer that is 100 monomers long?