Stu. Physical science Macromolecules.pptx

Carbohydrates and lipids

1. BIOLOGICAL MACROMOLECULES CARBOHYDRATES AND LIPIDS

2. Mortality attributeable to dietary composition and weight

3. Carbohydrates Lipids Proteins Nucleic Acids

4. Elements found in the B iomacromolecules are the following:

5. Fiber- a carbohydrates that helps in digestion.

6. The term carbohydrate is derived from the French term hydrate de carbone i.e. It is a hydrate (compound with the union of water) of carbon or Cn (H2O)n. It serves as precursors for many organic compounds (fats, amino acids ). It is also present as glycoproteins and glycolipids in the cell membrane and functions such as cell growth and fertilization. Present as structural components like cellulose in plants , exoskeleton of some insects, cell wall of microorganisms. Serves also as a storage form of energy (glycogen) to meet the energy demands of the body.

7. (mono- = “one”; sacchar - =“sweet”) are simple sugars, the most common of which is glucose. In monosaccharides, the number of carbon atoms usually ranges from three to six. . Monosaccharides contain two kinds of functional groups-two or more hydroxyl groups (-OH) and a carbonyl group (C=O). . Glucose has many isomers. Isomers are two or more compounds that have the same molecular formula but different arrangements of atoms. Because they have polar, hydroxyl (-OH) groups in their molecular structure, they are very soluble in water.

8. There are 3 classifications of monosaccharide: 1. Glucose The most common simple sugar in our body. It is also known as “blood sugar” since it is the principal sugar in the blood , “dextrose”, and “grape sugar” or “wine sugar” due to its abundance in grapes. - It is also the chief source of energy for our body cells. 2. Fructose It is the sugar present in fruits, honey and vegetables. Fructose has been used as a sweetener. It is often called “fruit sugar”.

9. 3. Galactose It is the simple sugar present in milk and peas. https://w ww.google.com/search?q=monossacharide+structure&tbm=isch&ved=2ahUKEwjl0P - Y1O_qAhUpxosBHQHxAbAQ2 - cCegQIABAA&oq=monossacharide+structure&gs_lcp=CgNpbWcQA1D3kAlYkuUJYNrpCWgAcAB4AIABAIgBAJIBAJgBAKAB AaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=GPMfX - XkO6mMr 7 wPgeKHgA s

10. MONOMERS- Single units of Carbohydrates

11. SUCROSE Sucrose or table sugar is a type of sugar that is present in almost everything we eat. It is a natural compound and one that gives us valuable energy. We are energetic because of this. It is obtained commercially from sugarcane, sugar beet, and other plants and used extensively as a food and sweetener. It is obtained when Glucose + Fructose = Sucrose

12. S ucrose with the molecular formula C12H22O11 . (table sugar) A disaccharide consists of 2 monosaccharide units (similar or dissimilar) held together by a glycosidic bond. They are crystalline, water soluble and sweet to taste. Maltose It is also called malt sugar , the least common disaccharide in nature. It is present in germinating grain, in a small proportion in corn syrup, and forms on the partial digestion of starch. It can be obtained when Glucose + Glucose = Maltose

13. DISACCHARIDES- mixture of two simple sugars of carbohydrates SUCROSE

14. DISACCHARIDES- mixture of two simple sugars of carbohydrates

15. DISACCHARIDES- mixture of two simple sugars of carbohydrates

16. LACTOSE It is a disaccharide sugar composed of galactose and glucose is found naturally in milk, thus so called as milk sugar. It makes up around 2-8% of milk (by weight), although the amount varies among species and individuals, and milk with lactose also exists. The souring of milk is due to conversion of lactose to lactic acid.

17. https://www.google.com/search?q=lactose+structure+and+image&tbm=isch&ved=2ahUKEwigvd HZoe_qAhU_xIsBHYEcA5QQ2 - cCegQIABAA

18. POLYSACCHARIDES- long chains of carbohydrates

19. POLYSACCHARIDES- long chains of carbohydrates

20. GLYCOGEN it is what we store as we digest starch . found in the muscle and liver - it acts as an immediate source of energy in the muscles. - it is concentrated in the liver and can constitute up to 10 percent of the dry weight of the liver. muscle glycogen is diminished during exercise .

21. GENERAL FUNCTIONS OF CARBOHYDRATES CHITIN

22. LIPIDS

23. Lipids are hydrophobic (water fearing), or insoluble in water, because they are nonpolar molecules. This is because they are hydrocarbons that include only nonpolar carbon-carbon or carbon-hydrogen bonds.

24. The most abundant of the lipids are the fat and oils also called triglycerides or triacylglycerols . Animal fats are mixed fats containing more saturated (no double bonds) fatty acids than unsaturated fatty acids. Remember that all saturated hydrocarbons contain only a single bond and they are produced only by animals. Examples of animal fats are lard and butter. U nsaturated hydrocarbons contain one or more double bonds. Most oils such as vegetable oils, corn oil, and olive oil are produced by plants. The presence of double bonds in the fatty acids lower its melting point.

25. TYPES OF LIPIDS

26. Steroids, also called corticosteroids, are anti-inflammatory medicines that quickly fight inflammation in the body . These are lipids characterized by three cyclohexane rings and one cyclo -pentane ring. The steroid nucleus is found in the structure of several vitamins and hormones, drugs, poisons, bile acids and sterol (sterol alcohol). The most important steroid is cholesterol. It is a sterol because of the presence of alcohol or the hydroxyl functional group . It is found mainly in animal cells although cell membranes of plants may contain small quantities of cholesterol as well as its major derivatives, sitosterol .

27. Cholesterol is a sterol formed in brain tissue, nerve tissue and the blood, and is a major compound found in gallstones. An important nerve cell, myelin covers nerve axons to help conduct the electrical impulses that make movement, sensation, thinking, learning and remembering possible. Studies have shown that cholesterol was found to be the most important factor in the formation of synapses, which greatly affect our memory and learning ability. It contributes to the formation of lipid depositions on the inner walls of blood vessels, which harden them and obstruct blood flow, this leads to high blood pressure, heart diseases and or stroke.

28. Figure 9 shows the unique structure of cholesterol which consists of four linked hydrocarbon rings forming the bulky steroid structure. There is a hydrocarbon tail linked to the end of the steroid and a hydroxyl group linked to the other end.

29. Endocrine system is a messenger system in an organism comprising the loops of hormones that are released by internal glands directly into the circulatory system and that target and regulate distant organs.

30. TYPES OF LIPIDS 2. Triglycerides

31. UNSATURATED FATS

32. TYPES OF LIPIDS 3. W axes

33. Shingolipid - Contains backbone of sphingoid bases, which are set of aliphatic amino alcohols that include sphingosine. They protect the cell surface against harmful environmental factors by forming a mechanically stable and chemically resistant outer leaflet of the plasma membrane lipid bilayer. Also in cell recognition and signaling

34. TYPES OF LIPIDS 4. Phospholipids

35. Each phospholipid is made up of two fatty acids, a phosphate group and a glycerol molecule. When many phospholipids line up, they form a double layer that is characteristic of all cell membranes. In association of proteins phospholipids form the structural components of membranes and regulate membrane permeability. Phospholipids in the mitochondria maintain the conformation of electron transport chain components and thus cellular respiration. They participate in the absorption of fats in the intestine. They are essential for the synthesis of different lipoproteins and thus participate in the transport of lipids. They prevent accumulation of fats in the liver. They participate in the transport of cholesterol and thus help in the removal of cholesterol from the body. They act as surfactants (respiratory distress syndrome). Cephaline is an example of phophotide that participates in the blood clotting. Another is lecithin that plays an important role in fat metabolism in the liver.