1 Review – Carbohydrates, Lipids, & Proteins

2 THEME – Structure Dictates FunctionBiochemistry THEME – Structure Dictates Function Main Ideas 1) 2) 3) structure transmission of genetic info. metabolism

3 10.1 Introduction to CarbohydratesMono di oligo poly saccharides

4 10.1 Introduction to CarbohydratesGlucose: ___ C’s aldehyde/ketone Fructose

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7 Stereoisomers # isomers = optionspositions

8 9.1 Review of Isomerism

9 10.2 Monosaccharides Recognizing structural relations:For each of the following pairs of compounds, indicate whether the pair consists of different compounds that are (1) constitutional isomers or (2) stereoisomers that are enantiomers or (3) stereoisomers that are diastereomers or (4) not isomers. (a) D-Glucose and D-mannose (b) D-ribose and D-xylulose (c) D-fructose and D-arabinose (d) D-sorbose and L-sorbose (e) D-sorbose and D-fructose (3) Diastereomers; they are stereoisomers that are not enantiomers (1) Constitutional isomers; D-ribose is an aldopentose and D-xylulose is a ketopentose (4) Not isomers; D-fructose is a hexose and D-arabinose is a pentose (2) Enantiomers; they are nonsuperimposable mirror images

10 10.3 Cyclic Hemiacetal StructuresFischer Projection Haworth Projection Aldoses exist primarily as hemiacetals.

11 10.3 Cyclic Hemiacetal StructuresFischer Projection Haworth Projection Ketoses exist primarily as hemiacetals.

12 10.4 Chem. & Phys. Prop. of Monosaccharidessolubility in water ________________ phase at room temp. ________________ highly concentration solutions are ____________ solubility in alcohols ________________ solubility in ethers & hydrocarbons _______________ taste ________________

13 10.4 Chem. & Phys. Prop. of MonosaccharidesThe Oxidation of the Aldehyde group/Benedicts Test Aldose Cu  carboxylic acid + Cu2O a-hydroxy ketones like fructose are converted to aldoses in the alkaline Benedicts soln, thus give a __________ test.

14 10.4 Chem. & Phys. Prop. of Monosaccharidesstarch (a polymer) gives a ______________ test Maltose (a disaccharide) gives a ___________ Benedict’s test.

15 a,b,Linkages and Benedicts Test Review

16 Ch. 11-What you really need to know…1) What is a lipid (recognize structure)? 2) What is a fatty acid? (draw structure) Write the reaction for forming a triglyceride and the saponification of a triglyceride. What’s the difference between a saturated and an unsaturated fat? How does that relate to their m.p. and what phase they are at room temperature? Fat soluble vs. water soluble vitamins?

17 fat 9.2 kcal/g carbs 4 kcal/gRoles of Biomolecules Both Energy fat 9.2 kcal/g carbs 4 kcal/g Carbohydrates & Lipids - Proteins – Nucleic Acids - Provide energy, precursors to biomolecules, construct cell membranes Catalytic, transport, regulatory, structural, contractile, protective, storage Variety of roles due to complexity/diversity of structure in protein folding transmission of genetic info.

18 KEY: Know structure of fatty acids and triglyceridesKEY: Know structure of fatty acids and triglycerides. The rest are simply “mostly nonpolar”

19 11.2 Fatty Acids Fatty Acid -Almost exclusively the linear (unbranched) acids with even #’s C’s C=C almost always cis

20 Trans-fats? 11.2 Fatty Acids

21 11.3 The Structure and Physical Properties of Triacylglycerols

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23 11.4 Chemical Reactions of TriacylglycerolsHydrolysis:

24 Amino Acid Structure

25 12.2 The Zwitterion Structure of a-amino acidsamino acids can react with themselves to form a zwitterion

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28 12.2 The Zwitterion Structure of a-amino acidspH changes affect the structure of amino acids

29 12.3 Peptides a polyamide formed from amino acids linked by peptide bonds Peptide – Polypeptide – Protein – peptide formation: a few to hundreds/thousands of amino acids Usually 2+ polypeptides (along with other molecules or ions)

30 12.3 Peptides

31 12.5 The 3-D Structure of ProteinsSimple Protein – Conjugated Protein

32 12.5 The 3-D Structure of ProteinsLevels of Structure Primary (1º) Secondary (2º) Tertiary (3º) Quaternary (4º) 3D relation among diff. proteins Amino acid sequence Conformation in a local region When diff. 2 structures in diff. local regions interact

33 What gives rise to conformation stability1) Shielding of nonpolar amino acids from water 2) Hydrogen bonding between peptide groups 3) Attractive interactions between side groups of amino acids. 4) Attractive interactions of side groups of polar amino acids with water 5) Disulfide bridges

34 12.5 The 3-D Structure of ProteinsAttractive interactions between side groups of amino acids. a. Hydrophobic attractions b. Hydrogen bonding c. Salt-bridge Attractive interactions of side groups of polar amino acids with water ex. globular proteins fibrous proteins

35 12.5 The 3-D Structure of ProteinsWhat type of attraction would exist between side chains of the following amino acids? Pro-His Ser-Tyr Pro-Phe Lys-Glu Ser-Val

36 Positive Test Colors For starch TEST Positive Color Iodine BenedictsNinhydrin Biuret blue/black For starch red For a-hydroxy aldehydes and ketones blue For amino group on amino acids purple For peptide group on proteins

37 Dissolves in nonpolar solvents (lipids)Sudan III Dissolves in nonpolar solvents (lipids)