I. Elements and bonds B. Bonds 1. Elements bond to make molecules - - PDF document

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I. Elements and bonds B. Bonds 1. Elements bond to make molecules - - PDF document

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1/25/20 I. Elements and bonds A. Elements L01: Chemistry of Life BIOL 153/L Black Hills State Univ. Ramseys 1. The periodic table 2. Primary elements of life C = Carbon H = Hydrogen N = Nitrogen O = Oxygen P = Phosphorous S = Sulfur

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L01: Chemistry of Life

BIOL 153/L Black Hills State Univ. Ramseys

  • I. Elements and bonds
  • A. Elements
  • 1. The periodic table
  • 2. Primary elements of life

C = Carbon H = Hydrogen N = Nitrogen O = Oxygen P = Phosphorous S = Sulfur (sulphur)

  • 3. Other elements potentially important
  • a. ≤1% of organism weight
  • b. Examples:

Ca, Fe, Na, Cl, K, Mg, etc.

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  • I. Elements and bonds
  • B. Bonds
  • 1. Elements bond to make molecules

O O C O H H

Water (H2O) Carbon dioxide (CO2)

  • 2. Each element can make a set number
  • f bonds (connections)
  • a. Carbon has 4 bonds
  • b. Hydrogen has 1 bond
  • c. Oxygen has 2 bonds
  • 2. Number of bonds

O O C O H H

1 bond 1 bond 2 bonds 2 bonds

Water (H2O) Carbon dioxide (CO2)

  • I. Elements and bonds
  • C. Organic chemistry
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  • 1. Organic chemistry focuses on CHNOPS

C = Carbon H = Hydrogen N = Nitrogen O = Oxygen P = Phosphorous S = Sulfur

  • 2. Organic molecules built on carbon
  • a. Number of C's vary
  • b. "Chains" or "rings"
  • 3. Elements attached to carbon vary
  • a. Hydrogen... commonly attached (-H)
  • b. Oxygen... often attached (=O or -OH)
  • c. Other elements... can be attached
  • d. Together... make organic molecule
  • 4. Main types of organic molecules
  • a. Carbohydrates
  • b. Lipids
  • c. Proteins
  • d. Nucleic acids
  • II. Carbohydrates

"Carbon with water added"

  • A. Significance of carbohydrates
  • 1. Most abundant organic molecules
  • 2. Main energy source (transport + storage)
  • 3. Structural functions
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  • B. Monosaccharides = simple sugars
  • 1. Elemental composition
  • a. Ratio = 1 carbon : 2 hydrogen : 1 oxygen
  • b. Number of C's = 3-7

3-carbon sugar 5-carbon sugar 6-carbon sugar Lots of H and O and OH! (parts

  • f water)
  • 2. Examples of monosaccharides
  • 3. Examples of glucose (chain vs. rings)
  • 3. Examples of glucose (chain vs. rings)

C C C C C C

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  • 3. Examples of glucose (chain vs. rings)
  • 3. Examples of glucose (chain vs. rings)
  • 3. Examples of glucose (chain vs. rings)
  • a. All glucose forms have 6 carbons
  • b. Different ring "versions"
  • c. Form influences chemical rxns
  • 3. Examples of glucose (chain vs. rings)
  • 4. Monosaccharides association w/ water
  • a. Hydrophilic = "water loving"
  • b. Lots of H's and OH's
  • c. Dissolve in water
  • 5. Building blocks for other carbohydrates

Monos bond to make di- and poly-saccharides

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  • 6. Association with photosynthesis/respiration
  • a. Plants... make glucose (photosynthesis)
  • b. Animals... use glucose (respiration)
  • c. Vertebrates... transport glucose (in blood)
  • C. Disaccharides = two sugars
  • 1. Disaccharide examples
  • a. Sucrose

Sucrose

  • Table sugar
  • Made by plants

(1º transported sugar)

  • Glucose + fructose

Sugar cane – a grass

  • Developed in India (800s)
  • Brought to New World (1400s)
  • Encouraged slave trade
  • Grown in tropical regions
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1/25/20 7 Sugar beets – Beta, an amaranth

  • Developed in Germany (1700s)
  • Napoleon motivated development
  • Japanese internment => interior U.S.
  • Grown in temperate regions

U.S. sugar tariffs:

#454 Lollipop War Planet Money

  • b. Lactose
  • Milk sugar
  • Glucose + galactose
  • Lactase breaks bond between sugars
  • 75% of world population is lactose intolerant
  • D. Polysaccharides = many sugars
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  • 1. Polysaccharide structure
  • a. Long monosaccharide chains
  • b. Don't dissolve easily in water
  • 2. Polysaccharide examples
  • a. Starch
  • b. Cellulose
  • c. Chitin
  • 3. Starch
  • a. Glucose chains (folded/compact)
  • b. 1º storage carb in plants
  • c. Somewhat difficult to break
  • d. Amylose vs. amylopectin (plant starches)

Amylose (a plant starch) Amylopectin (a plant starch) Which is harder for humans to digest?

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1/25/20 9 Which is harder for humans to digest?

  • Long chain harder to digest than branched
  • Amylose is resistant starch
  • Amylose-rich foods raise insulin less

(vs. amylopectin-rich foods)

Examples of amylose-rich foods:

  • Long-grain rice
  • Starchy potatoes
  • Corn, oats, wheat, legumes; bananas

Examples of amylopectin-rich foods:

  • Short-grain rice
  • Waxy potatoes
  • White flour products

Enzyme digestion:

  • Amylase
  • Salivary glands and pancreas
  • e. Glycogen (an animal starch)
  • Glucose storage in animals (liver)
  • 1st energy released w/ exertion
  • 4. Cellulose
  • a. Glucose chains
  • b. Plant cell walls ("fiber" in wood, cotton)
  • c. Most abundant carbon compound
  • d. Few organisms can digest
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  • 4. Cellulose
  • 5. Chitin
  • a. Fungal cell walls
  • b. Invertebrate exoskeletons
  • c. Animal connective tissue (in part)
  • 5. Chitin
  • III. Lipids

"fat and fat-like substances"

  • A. Significance of lipids
  • 1. Energy storage (triglygerides)
  • 2. Structures (wax, phospholipids)
  • 3. Hydrophopic (water-fearing)
  • B. Triglycerides = glycerol + fatty acids
  • 1. High-energy C-H bonds
  • 2. Most animal energy storage ("fat")
  • 3. Some plant storage (seeds, fruits)
  • 4. Glucose convert-able to triglycerides
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Carbon-hydrogen bonds— LOTS of energy!

  • C. Saturated vs. unsaturated fats
  • Difference à fatty acids tails
  • Saturated à only single bonds (C-H)
  • Unsaturated à 1+ double bonds (C=C)

Saturated fats

  • Solid: tails flexible, pack tightly
  • Resistant: C-H bonds stable
  • "Bad": increase cholesterol + triglycerides
  • Examples: coconut, palm; lard, tallow
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SLIDE 12

1/25/20 12 Unsaturated fats

  • Liquid: tails kinky, pack loosely
  • Rancidity: C=C bonds unstable
  • "Good": varied health effects
  • Examples: fruit + vegetable oils

Key polyunsaturated fats (Omega-3, -6)

  • Modern diet: high O-6, low O-3
  • O-3 sources: algae, fish, flax, walnuts, canola
  • O-6 sources: vegetable oils (soybean, corn)
  • 1. Phosphate group + lipid
  • 2. Hydrophilic part (polar head) and

hydrophobic part (non-polar tail)

  • 3. Plasma membrane
  • D. Phospholipids
  • D. Phospholipids
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Attracts water Repels water

When surrounded by water...

  • Polar heads è outward (into water)
  • Nonpolar tails è inward (away from water)

Plasma (cell) membrane

  • E. Waxes, suberin, cutin
  • 1. Cell wall components
  • 2. Reduce water loss
  • F. Steroids, sterols
  • 1. Stabilize phospholipid tails
  • 2. Hormones
  • 3. Only animals have cholesterol!
  • IV. Proteins

"action molecules of the cell"

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  • A. Significance of proteins
  • 1. ≥ 50% of biomass of non-plant organisms
  • 2. Building blocks of tissues;

diverse functions (enzymes, hormones, etc.)

  • B. Structure and origin
  • 1. Amino acids

"organics w/ amine (-NH2), carboxyl (-COOH) and side chain (-R); connect to make proteins"

lots of nitrogen

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  • 2. Folding

"complex structure created by bonding among amino acids"

  • V. Nucleic acids

"hereditary blueprints for the cell"

  • A. Significance of nucleic acids
  • 1. Compose DNA and RNA
  • 2. Genetic code to make proteins
  • 3. Modified to make energy carriers

(ATP + NADH/NADPH)

  • B. Structure

DNA + RNA can have complex structure; discussed later in class!

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P.S. Energy "currency" in the cell

  • A. ATP
  • B. NADH / NADPH

ATP NADH / NADPH