Lecture_4 - Basic Biochemistry Review 1. Biological...

Info iconThis preview shows pages 1–11. Sign up to view the full content.

View Full Document Right Arrow Icon
Basic Biochemistry Review 1. Biological Macromolecules a. Carbohydrates b. Lipids c. Protein d. Nucleic Acid
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Most macromolecules are polymers Polymers = large molecules consisting of many identical or similar subunits Molecules are formed by two types of reactions condensation - form covalent bonds with net removal of H 2 O hydrolysis - break covalent bonds by addition of H 2 O
Background image of page 2
Carbohydrates Organic molecules made up of sugars and their polymers Building blocks called monosaccharides Monosaccharides by definition are a simple sugar in which C,H and O occur in the ration of CH 2 O
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Four characteristics of a sugar 1. A -OH group is attached to each carbon but one, which is double bonded to an oxygen 2. Size of carbon skeleton varies from 3 to 7 carbons 3. In aqueous solution many monosaccharides form rings. 4. Spatial arrangement around asymmetric carbons may vary.
Background image of page 4
Characteristics 1, 2, 3 Characteristic 4
Background image of page 5

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Disaccharides
Background image of page 6
Polysaccharides
Background image of page 7

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Polysaccharides Two important biological functions Energy storage (starch and glycogen) Starch - glucose polymer that is a storage polysaccharide in plants Glycogen - glucose polymer that is storage polysaccharide in animals Structural support (cellulose and chitin) Cellulose - structural component of plant cell walls; differs from starch in glycosidic linkage ( β 1-4) Chitin - structural polysaccharide that is a polymer of an amino acid sugar; forms exoskeleton of arthropods
Background image of page 8
Lipids Diverse group of organic compounds that are insoluble in water, but will dissolve in nonpolar solvents Important groups are: fats phospholipids steroids
Background image of page 9

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Fats are macromolecules composed of: Glycerol - a three carbon alcohol Fatty acid Bond between hydroxyl and carboxyl is an ester linkage Characteristics of fats: water insoluble source of variation is the fatty acid composition fatty acids in a fat may all be
Background image of page 10
Image of page 11
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/06/2011 for the course BIO 411 taught by Professor Nancya.rice during the Fall '09 term at Western Kentucky University.

Page1 / 40

Lecture_4 - Basic Biochemistry Review 1. Biological...

This preview shows document pages 1 - 11. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online