Lecture 3 (Sept 3)

Lecture 3 (Sept 3) - Biological Sciences 110A Introduction...

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Lecture 3: Biological Macromolecules  Classes of macromolecules  Polymer formation  Carbohydrates (polysaccharides)  Classes and structure of lipids  Composition of proteins (polypeptides)  Classes of amino acids Biological Sciences 110A: Introduction to Biology Kendal Broadie Reading in Chapter 2 (42-54) Karp
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The stuff cells are made of: the approximate chemical composition of a  “typical” cell Protein 18% Phospholipids 3% Misc. small metabolites 3% Other lipids 2% Polysaccharides 2% DNA 0.25% RNA 1.1% Inorganic ions (salts)  1% Water 70% Chemicals 30% lipids 5%
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Overview of the chemical composition of a cell DNA: Genetic material (nucleus) RNA: Carries instructions; some enzymatic  functions (ribozymes) Protein: Most enzymes in cell, structure,  transport Lipids: long-term energy storage,  membranes, signaling Carbohydrates: short-term energy storage,  structure Fig. 2.11  Karp
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A free pool of monomers assemble to form polymers Fig. 2.10 Karp sugars (poly saccharides) fatty acids (lipids) amino acids (poly peptides) nucleotides (poly nucleotides)
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“Carbohydrates” (CH 2 O) n , n=3-7 Two or more hydroxyl (-OH)  groups, and a carbonyl (C=O),  as an aldehyde  or ketone  Intermediates in energy  metabolism  Building blocks for  “polysaccharides” 1. Storage CH 2 O (starch,  glycogen) 2. Structural CH
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This note was uploaded on 04/07/2008 for the course BSCI 110B taught by Professor Due during the Spring '08 term at Vanderbilt.

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Lecture 3 (Sept 3) - Biological Sciences 110A Introduction...

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