Module 3
BIOMOLECULES:
Compounds Essential to Life
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic Acids
What differentiate the biomolecules
from each other?
CARBOHYDRATES
> Are major sources of energy for the
body.
> These are simple sugar, starch, and
cellulose.
> They contain CARBON, HYDROGEN,
and OXYGEN.
> They are molecules made from
aldehydes and ketones containing
numerous hydroxyl groups.
CARBOHYDRATES
CLASSIFICATIONS:
1. Monosaccharides
It is the simplest sugar and the basic sub unit of a
carbohydrates.
These are white solids at room temperature.
They have polar, hydroxyl (-OH) groups in their
molecular structures.
They are very soluble in water
GLUCOSE, FRUCTOSE, and GALACTOSE are common
examples
CARBOHYDRATES
GLYCOLYSIS
During digestion, carbohydrates are broken
down into monosaccharide which is absorbed
into the blood and transported to the cells
providing instant energy to perform activities.
If we eat too much, the excess glucose is stored
in the liver as GLYCOGEN for later use.
It is very important to have a steady supply of
glucose in the blood to maintain body functions.
CARBOHYDRATES
>if we eat TOO MUCH or TOO LITTLE of anything may
lead to some diseases.
> TOO MUCH glucose in the blood- the pancreas
secrete a hormone called INSULIN which
stimulates cells in the liver, muscles, and fat to
absorb glucose and transform it into glycogen or
fats, which can be stored for a period of time.
When blood glucose drops, the pancreas secretes
GLUCAGON, which causes the liver, muscles, and
fat to convert glycogen back to glucose.
CARBOHYDRATES
Examples:
FRUCTOSE (fruit sugar)- the sweetest naturally
occurring sugar.
apple, atis, grapes, mango
GLUCOSE
dextrose
CARBOHYDRATES
2. DISACCHARIDES
> The sugar we use to sweeten coffee is a
disaccharide. It is also called SUCROSE with
the molecular formula C12H22O11.
> The formation and breakdown of sucrose to
glucose involves two reactions:
1. CONDENSATION REACTION
2. HYDROLYSIS REACTION
CARBOHYDRATES
1. CONDENSATION is a reaction in which two
molecules or parts of the same molecule
combine. During the condensation of
monosaccharide to form disaccharides, one
molecule of water is lost. When two glucose
molecules are combined, MALTOSE is formed
and water is lost during the process.
2. HYDROLYSIS is a reaction in which the bond
between monosaccharide is broken with the
addition of a water molecule.
CARBOHYDRATES
EXAMPLES:
SUCROSE- table sugar (glucose –fructose)
LACTOSE- milk products (galactose-glucose)
lactase is an enzyme that breaks the bond
between the two monosaccharides when
lactose is digested.
MALTOSE- (glucose-glucose)
CARBOHYDRATES
3. POLYSACCHARIDES
“poly” which means many
They are complex carbohydrates or large
molecules that are made up of many smaller
units that are joined together
STARCH, GLYCOGEN, and CELLULOSE (fiber)
LIPIDS
The biomolecules that store energy for later use.
They are found in hormones and cell membrane
components.
The structural types are:
1. carboxylic acids (fatty acids)
2. triglycerides (neutral fats such as fats and oils)
3. steroids (cholesterol)
4. waxes
LIPIDS
CARBOXYLIC ACIDS (R-C-O=OH)
FATTY ACIDS- are naturally occurring esters that
contain one or more long-chain carboxylic acids.
>These are insoluble in water but soluble in
nonpolar solvents.
OILS are composed primarily of long
hydrocarbon chains. They are formed reaction
between an alcohol and one more long-chain
carboxylic acids.
LIPIDS
FATS and OILS are the most abundant lipids.
They are also called triglycerides.
The presence of double bonds in the fatty acids
lowers its melting point.
FATS are solids at room temperature and contain
saturated fatty acids.
All saturated hydrocarbons contain single bonds
and they are produced only by mammals.
LIPIDS
OILS are liquids at room temperature and
contain unsaturated fatty acids.
Unsaturated hydrocarbons contain one or
more double bonds
Most oils, such as vegetable oil, corn oil, and
olive oil are produced by plants.
LIPIDS
Structures of Some Common Fatty Acids
NAME STRUCTURAL FORMULA MELTING POINT, ⁰C
LAURIC CH3 (CH2)10 COOH 44
MYRISTIC CH3 (CH2)12 COOH 53
PALMITIC CH3 (CH2)14 COOH 63
STEARIC CH3 (CH2)16 COOH 70
OLEIC CH3 (CH2)7 CH = CH (CH2)7 COOH 16
LINOLEIC CH3 (CH2)4 (CH = CHCH2)2 (CH2)6 COOH -5
LINOLENIC CH3 CH2 (CH2)6 (CH = CHCH2)3 (CH2)6 -11
COOH
ARACHIDONIC CH3 (CH2)4 (CH = CHCH2)4 (CH2)2 -50
COOH
LIPIDS
Fatty Acid Content of Some Triglycerides
SOURCE S A T U R A T E D U N S A T U R A T E D
MYRISTIC PALMITIC STEARIC OLEIC LINOLEIC Others
ANIMAL BUTTER 10 29 9 27 4 31
FAT LARD 2 30 18 41 6 5
BEEF 3 32 25 38 3 2
PLANT CORN 1 10 4 34 48 4
OIL SOYBEAN - 7 3 25 56 9
PEANUT - 7 5 60 21 7
OLIVE 1 6 4 83 7 -
LIPIDS
STEROIDS
are class of lipids whose molecules are
composed of fused rings of atoms.
CHOLESTEROL is the most important steroid.
> it is a sterol because of the presence of
alcohol or the hydroxyl functional group.
> it is found mainly in animal cell membranes
although cell membranes of plants may
contain small quantities of cholesterol as well
as its major derivatives, SITOSTEROL
PROTEINS
> They are polymers of amino acids
PROTEINS
DNA vs RNA