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Organic
any compound consisting of carbon, hydrogen, and oxygen
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Monomers
simple organic molecules
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Polymers
- repetitive sequences of monomers
- formed by condensation (dehydration) synthesis
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Carbohydrates
- Sugars and starches
- Cm(H2O)n
- Used for cellular energy, storage, and construction
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Monosaccharides
- Simple (single) sugars
- # of C = 3-6
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Disaccharides
- Double sugars - 2 monosaccharides
- Linked by condensation synthesis (removal of H- and OH-) = formation of glycosidic link between C1 and C4
- Energy storage for organisms
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Oligosaccharides
Intermediate length polymers
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Polysaccharides
Storage polymers
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Lipids
- All water-insoluble
- Complex lipids: contain fatty acids,
- saponifiable
- fats/oils, phospholipids, waxes
- Simple lipids: no fatty acids
- steroids (sterols)
- terpenes
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Fats and Oils
- Fatty Acids
- CH3(CH2)nCOOH n = 0 - 18
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Saturated vs. unsaturated
- Saturated: C-C bonds single, all other bonds filled with H
- Unsaturated: C-C bonds double/triple; less H
- monounsaturated
- polyunsaturated
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Triglycerides
- glycerol + 3 fatty acids
- ester linkage
- -OH of glycerol linked to -COOH of fatty acid
- dehydration (condensation) synthesis
- removal of water
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Fats
- long (n>10), saturated fatty acids
- solid at room temperature
- animal products
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Oils
- short (n<10), unsaturated fatty acids
- liquid at room temperature
- plant products
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Hydrogenation
- reaction of unsaturated triglyceride with hydrogen
- breakage of double bonds
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Phospholipids
- similar to triglycerides
- glycerol + 2 fatty acids + phosphate group
- glycerol + phosphate = “head”
- polar (charged), hydrophilic
- 2 fatty acids = “tails”
- nonpolar, hydrophobic
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Waxes
- long-chain fatty acid linked to
- long-chain monohydroxylic alcohols
- or sterols
- highly water resistant
- used as coatings (waterproofing)
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Protein Conformation
3-dimensional shape of protein
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native conformation
shape under normal biological conditions
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Primary level
- unique sequence of amino acids
- determined by genetic code (DNA)
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Secondary level
regular, repeated coiling or folding of polypeptide backbone
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Tertiary level
- 3D shape of protein (folding of chain)
- 2 forms
- globular
- fibrous
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Quaternary level
interactions among and between several polypeptide chains making up one protein
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