Gene DNA RNA Protein Amino acid Nucleic acids Nucleic Acids ● Include DNA and RNA Information...
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Transcript of Gene DNA RNA Protein Amino acid Nucleic acids Nucleic Acids ● Include DNA and RNA Information...
Gene
DNA
RNA
Protein
Amino acid
Nucleic acids
Nucleic Acids
● Include DNA and RNAInformation storage moleculesThey provide the directions for building proteins
Phosphategroup
Nitrogenous baseA, G, C, or U
Uracil U
Sugar ribose
Nitrogenous base(A,G,C, or T)
Phosphategroup
Thymine (T)
Sugar(deoxyribose)
Phosphate
Base
Sugar
●Nucleic acids are polymers of nucleotides
– DNA, deoxyribonucleic acid– RNA, ribonucleic acid
Nucleic Acids
Nucleic Acids●Each nucleotide has one of the following bases:
Nucleic Acids
Sugar-phosphatebackbone
NucleotideBasepair
Hydrogenbond
Bases
a DNA strandpolynucleotide
b Double helixtwo polynucleotide strands
●Nucleic Acid Structure
Nucleic Acids●Nucleic Acid Structure
DNA Structure
Nucleic Acids
• Carbohydrates include
Carbohydrates
– Small sugar molecules in soft drinks• Monosaccharides & Disaccharides
– Long starch molecules in pasta and potatoes• Polysaccharides
• Monosaccharides are simple sugars
Monosaccharides
– Glucose, found in sports drinks
– Fructose, found in fruit
• Honey contains both glucose and fructose
Glucose Fructose
Isomers
• In aqueous solutions, monosaccharides form rings
(b) Abbreviated ring structure
Monosaccharides
• A disaccharide is a double sugar
Disaccharides
• Disaccharides are joined by the process of dehydration synthesis
Glucose Glucose
Maltose
• The most common disaccharide is sucrose, common table sugar
– It consists of a glucose linked to a fructose
– Sucrose is extracted from sugar cane and the roots of sugar beets
Disaccharides
Polysaccharides
(a) Starch
Starch granules inpotato tuber cells
Glucosemonomer
(b) Glycogen
GlycogenGranulesIn muscletissue
(c) Cellulose
Cellulose molecules
Cellulose fibril ina plant cell wall
– They are long chains of sugar units– They are polymers of monosaccharides
●Lipids are:
Neither macromolecules nor polymers
Hydrophobic, unable to mix with water
Lipids
Oil (hydrophobic)
Vinegar (hydrophilic)
Figure 3.10
●FATS● Dietary fat consists largely of the molecule triglyceride
Lipids
– A combination of glycerol and three fatty acids
Fatty acid
Glycerol (a) A dehydration reaction linking a fatty acid to glycerol
(b) A fat molecule with a glycerol “head” and three energy-rich hydrocarbon fatty acid “tails”
●Unsaturated fatty acids
Lipids (Fats)
– Have less than the maximum number of hydrogens bonded to the carbons
●Saturated fatty acids – Have the maximum number of hydrogens bonded to
the carbons
Lipids (Fats)
Saturated Fats
TYPES OF FATS
Unsaturated Fats
Margarine
Plant oils Trans fats Omega-3 fats
INGREDIENTS: SOYBEAN OIL, FULLY HYDROGENATED
COTTONSEED OIL, PARTIALLY HYDROGENATED
COTTONSEED OIL AND SOYBEAN OILS, MONO AND
DIGLYCERIDES, TBHO AND CITRIC ACID ANTIOXIDANTS
Phospholipids
Steroids
Lipids
Cholesterol
Testosterone A type of estrogen
●STEROIDSSteroids are very different from fats in structure and function.
Lipids
Visual Summary 3.2
Biological Molecules