BIOMOLECULES Flashcards
What are the 4 biomolecules?
- Carbohydrates
- Lipids
- Nucleic Acids
- Proteins
WE TYPICALLY GET BIOMOLECULES FROM
FOOD
THE BIOMOLECULES SERVE TO KEEP
ORGANISMS ALIVE
CARBOHYDRATES
ARE?
SUGARS
We get __ kilocalories per gram
of carb that we eat!
4
Most common organic molecule
Carbohydrates
Function: Primary energy source our body
needs
Carbohydrates
Elements present: C, H, O (1:2:1 ratio)
Carbohydrates
Monomer (building block):
Monosaccharides (Glucose is most common)
Carbohydrates
Polymer: Polysaccharides (starch, Glycogen,
Cellulose, Chitin
Carbohydrates
Examples: Chocolate, Bread, Pasta, Fruits,
Vegetables (ALL FROM PLANTS!!!)
Carbohydrates
Single sugar
monosaccharide
Ex: glucose , fructose (in fruits)
Single sugar: monosaccharide
2 monosaccharides
disaccharide
Ex: maltose, sucrose
2 monosaccharides: disaccharide
3+ monosaccharides
polysaccharide
Ex: Starch, Glycogen, Cellulose, and Chitin
3+ monosaccharides
polysaccharides
Used for energy storage in plants
Starch
Types of polysaccharides
Starch, Glycogen, Cellulose, and Chitin
Potatoes, pasta and rice are ?
Starch
They provide a quick form of energy for the body
Starch
Used for energy storage in animals
Glycogen
Provides structural
support in plants (found
in the cell wall)
Cellulose
Found in exoskeletens of
arthropods (insects,
spiders)
Chitin
Found in cell wall of
some fungi
Chitin
Primarily in a Ring shape (but not always)
Carbohydrates
LIPIDS ARE?
FATS
We get _____ kcals per gram
Of fat that we consume.
9
Function: Store energy, Insulates
your body, and make up the cell
membrane!
Lipids
Elements: C-H-O
Lipids
Monomer (Building blocks):
glycerol & 3 fatty acids
Lipids
Polymer: Phospholipids,
triglycerides
Lipids
Example: Steroids, cholesterol, fats, Oils, Nuts, Waxes, and make up part of the cell membrane
Lipids
are Hydrophobic (water fearing) and do not dissolve in water
Lipids
Lipids can be?
Saturated and Unsaturated
The bonds between all the carbons are single bonds.
Saturated
Solid at room temperature
Saturated
Mainly animal fats (bacon grease, lard)
Saturated
There is at least one double or
triple bond between carbons present.
Unsaturated
Liquid at room temperature
Unsaturated
Mainly plant based fats (olive oil, peanut oil) as well as
oily fish (Tuna, Sardines)
Unsaturated
unhealthy lipids
Saturated
healthy lipids
Unsaturated
Long strands of Carbon
and Hydrogen
Lipid Structure (HYDROCARBONS)
BUILD US
PROTEINS
We get ____ kcals per gram
Of protein that we consume.
4
Transport molecules in and out of the cell
Proteins
Control the speed of chemical reaction
Proteins
Used for growth and repair
Proteins
make up the structure of living things…Hair, nails, skin, bones, muscle, etc.
Proteins
Elements: C-H-O-N
Proteins
Monomer (Building Block):
amino acids (20 different
ones!)
Proteins
Polymer: proteins (tons)
Proteins
hemoglobin in red blood
cells, albumin in eggs,
enzymes that control
reactions in the body, and
antibodies
Proteins
Found in: fish, eggs, meat
Proteins
______ groups represent one of the 20 Amino Acids! (so, each amino acid has something
different in that spot)
R
When groups of _____ are joined together a protein is formed
amino acids
There are ____kinds of amino acids
20
what amino acids consist of?
They consist of a carboxyl group (COOH) and an amino group NH2
form between amino acids
Peptide bonds
other name for Peptide bonds
polypeptide
These biomolecules are not
necessarily from food
NUCLEIC ACIDS
Provide our genetic information
Nucleic acids
Holds the instructions to make proteins.
Nucleic acids
Elements: C-H-O-N-P
Nucleic acids
Monomer : nucleotides
Nucleic acids
A nucleotide is made up of:
- Sugar
*Phosphate
*Nitrogen Base: A, T, G, C, or U
Polymer: DNA, RNA and AT
Nucleic acids
dextrose sugar
glucose
MONOSACCHARIDE
GLUCOSE
GALACTOSE
FRUCTOSE
DISACCHARIDE
SUCROSE
LACTOSE
MALTOSE
monomers of sucrose
glucose+fructose
monomers of lactose
glucose+galactose
monomers of maltose
glucose+glucose
on the same side of hydrogen and healthy
cis fatty acid
on the opposite side of hydrogen and unhealthy
trans fatty acid
hydrogenation of vegetable oils
trans fatty acid
naturally existing
cis fatty acid
table sugar
surcose