Macromolecules
A Little More on
Carbon,
Carbohydrates & Lipids
Organic and Inorganic compounds
 Organic
compounds- consist of Carbon,
Hydrogen and sometimes Oxygen
 Inorganic
compounds- do not contain
Carbon (exception CO2 )
The uniqueness of carbon comes from the
fact that it can bond to itself.
Carbon atoms can form long straight
chains:
http://web.jjay.cuny.edu/~acarpi/NSC/10-organic.htm
Or as branched chains:
Or as rings:
http://web.jjay.cuny.edu/~acarpi/NSC/10-organic.htm
http://www.tutorvista.com/content/science/science-ii/carbon-compounds/saturated-unsaturated.php
Neighboring carbon atoms
can form double and triple
bonds in addition to single
carbon-carbon bonds
A carbon-carbon single bond
A carbon-carbon double bond
Each carbon atom forms 4
bonds. As you increase the
number of bonds between
carbon atoms, the number of
hydrogen atoms in the
molecule decreases
A carbon-carbon triple bond
http://web.jjay.cuny.edu/~acarpi/NSC/10-organic.htm
What are carbohydrates?
• Sugars and starches
• Used for:
•Energy storage
•Structural materials
• Made of C, H, O in a 1:2:1 ratio (CH2O)x
• 3 types
• Monosaccharides
• Disaccharides
• Polysaccharides
Question 1
 Give
1.
2.
2 examples of carbohydrates
Monosaccharides
Simple sugars – one
_________?
Function – major source of
quick energy
Examples: glucose,
fructose, and galactose
Glucose vs. Fructose vs. Galactose
main source of energy
• Formula:
C6H12O6
• Sources: ripe
fruits, nectar,
sap, blood
•Formula:
C6H12O6
•Sources:
Fruits
• Formula:
C6H12O6
• Sources:
Milk
Question 2
What do you notice about the chemical
formulas for glucose, fructose and
galactose?
 All
C6H12O6 – they are isomers
Question 3
What about their names???
They all end in ose
Isomer
 Let’s
Ideas?
make a definition for isomer……
Disaccharides
• 2 monosaccharides joined by covalent bond
How does this happen?
Dehydration synthesis (aka)
Condensation reaction – water
molecule released when bond is
formed between two monomers
Example?
Animation
How are sugars broken down?
Hydrolysis reaction – Opposite of
dehydration reaction: water
added to break apart bonds
between 2 or more monomers
Examples:
1. Maltose (used in brewing beer)
glucose + glucose  maltose + H2O
2. Sucrose (table sugar)
glucose + fructose  sucrose +H2O
3. Lactose (sugar in milk)
glucose + galactose  lactose + H2O
Polysaccharides
• Polymer – large chains of monosaccharides
Examples:
1. Starch – storage polymer in plants
2. Glycogen – storage polymer in animals
3. Cellulose – part of cell wall in plants
Glycogen stores
in liver cells
4. Chitin – used by insects, crustaceans,
fungi
Exit Carbohydrates
1.
3 things you learned about
carbohydrates
2. 1 thing that is confusing to you
LIPIDS!
•
Used for energy
storage, protective
structures
•
Non-polar (NOT
water soluble)
•
Higher ratio of C to
H than carbs
The common categories of lipids are:
Fats (triglycerides) - saturated or
unsaturated
Oils- liquid fat
Waxes- protective/waterproof covering
Steroids- Example: cholesterol and
hormones
Copyright Pearson Prentice Hall
Common Lipids
Fats – triglycerides and  Waxes- one longphospholipids
chain fatty acid
 Oils, butter
bonded to a long Steroids (sterols)chain alcohol group
Steroids have a four
 ear wax
carbon ring structure
 Leaf protective from
and a high hydrogen to
water loss
carbon ratio.

Structure - Fatty Acids
Hydrophilic, “waterloving” head
Hydrophobic, “waterfearing” tail
C-H
bonds
nonpolar
What makes the C-H
bonds nonpolar?
Triglycerides (most fat we consume is
from triglycerides)
3 fatty
acids
1 glycerol
Used as energy storage. When you
lose weight you want to lose
triglycerides.

Question
1. What type of bonds
are formed when
Carbon is bonded to
Hydrogen in the fatty
acid chains? (Left side)
 2. What type of bonds
are formed when
Carbon is attached to
Carbon in the fatty
acid chain? (right side)

3. Fatty acids are
hydrocarbon chains,
why?
2 Types of fatty acids
Saturated
ALL carbons bonded
to 4 atoms
Single bonds
Straight chain
Unsaturated
Carbons NOT bonded
to 4 atoms
Double bonds
Kinks
Saturated – solid at room temperature
Examples: lard, butter, fats in red meat
Unsaturated – soft or liquid at
room temperature
Examples: fish fats,
corn oil
Question
Is this a saturated or unsaturated fat?
Why?
Phospholipids
Structural fat
used to build
cell membranes
EXIT QUESTION
1.
What is the major difference between
saturated and unsaturated fatty acids?
2. Many people say fats are not good for
you, so why not give them up? Explain.
Please answer the following
(write on separate sheet of paper)
1. What are the elements in
carbohydrates and lipids?
2.What 3 types of carbohydrates are
there?
3. Give an example of a polysaccharide
and what is it used for?
4. What are two types of lipids?