Biological Molecules Macromolecules

“Biomolecules” Each molecule is made up of smaller units

Large macromolecules that are hooked together called
Naturally occurring monomers.
How many monomers make
Organic up this macromolecule?
◦ Carbon-based
◦ Also often include hydrogen, nitrogen, &
oxygen
Essential to ALL cells
◦ Necessary for life’s functions
◦ Form the physical components of cells

Building macromolecules Breaking down macromolecules

Monomers are bonded together by dehydration Macromolecules are broken down by hydrolysis
synthesis ◦ The addition of molecular water (H2O)
◦ The removal of molecular water (H2O) ◦ “Lyse (or blast apart) with water”
◦ “Dehydrate to put together”

Biomolecules are the foundation of cellular

structure. Major Classes of Biomolecules
1. Saccharides For the top 3 classes,
◦ Carbohydrates you need to know:
(1) Monomers or
2. Lipids building blocks, and
(2) Major biological
◦ Fats functions
3. Peptides
◦ Proteins
4. Nucleic acids (DNA and RNA)
◦ Not covered in this lab topic

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 Saccharides - Carbohydrates
Key functions: 2 classes:
◦ Supply carbon 1. Simple sugars
For building other - monosaccharides
biomolecules
2. Complex
◦ Form structural carbohydrates
components of cells
- polysaccharides
◦ Provide fuel for cells
◦ Store glucose
For metabolism and
building other molecules

Simple Sugars - Monosaccharides Complex Carbohydrates

“Mono” = one; “ saccharide” = sugar Form when multiple monosaccharides bond
Examples: Glucose, fructose, galactose, together via dehydration synthesis
glucosamine Disaccharides
Linear and ring forms ◦ 2 bonded monosaccharides

Found in foods like

Glucose
fruit, soda, candy, etc.
◦ On a nutrition label, these are called “Sugar”
◦ Can digest quickly for temporary bursts of
energy

Complex Carbohydrates Polysaccharide Examples

Polysaccharides 1. Glycogen – Stores energy in animals
◦ 3 or more monosaccharides bonded together 2. Starch – Stores energy in plants
forming a chain
3. Cellulose - Primary structural component of
◦ In dietary terms these are starches plant cell walls
◦ Have many bonds; take a long time to digest ◦ “Fiber” in the diet; cannot be digested by
◦ Provide sustained energy for the body humans
◦ Dietary fiber has many health benefits including
reduced cholesterol and risk of heart disease

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Lipids (Fats) Lipids
Hydrophobic - “water fearing” Monomers =
◦ Not soluble in water
glycerols and
Major source of energy for the body
fatty acids
◦ Provides more than 2X calories compared to
carbs and proteins 3 major types:
Important source of insulation 1. Triglycerides
Major component of the cell membrane 2. Phospholipids
Required to produce hormones 3. Sterols

1. Triglyceride 2. Phospholipid
Main component of body fat in animals, as Has a glycerol “neck” and
well as vegetable fat hydrophilic (water-
Composed of glycerol heads and three loving) phosphate “head”
fatty acid tails Has two hydrophobic
◦ “Tri” = 3 and “glycer” = glycerol fatty acid tails
Make up the cell
membrane (which is
present in ALL cells)

Cell Membrane 3. Sterols

Also known as cholesterol derivatives
Also known as a phospholipid bilayer
Make up steroid hormones such as
The hydrophobic fatty acid tails are
testosterone and estrogen
sandwiched inside the bilayer, maintaining
Important chemical messengers
the structure of the cell membrane
outside the cell
Other examples:
◦ Cholesterol
Hydrophilic
heads ◦ Plant sterol
(part of a healthy diet)

inside the cell

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 Proteins
A dietary requirement for animals
◦ Not all proteins can be biochemically synthesized
Some serve as physical structures or “hardware”
◦ Building bone, hair, muscle, cellular cytoskeletons, etc.
Some are transport molecules (like hemoglobin)
Some function in cell signaling, cell adhesion
(clotting), and the cell cycle (mitosis)
Others serve as stored nutrients
◦ Albumen – in eggs and blood
◦ Casein – in cow’s milk
Many are enzymes (discussed later)
◦ Vital to metabolic processes

Proteins Amino
Acids
Monomers are amino acids What
Amino acids are bound together by process is
peptide bonds to form a polypeptide forming
these
Peptide peptide
Amino acid structure: Bonded bonds?

Polypeptide;
A Protein

Protein Structure Primary Protein Structure

4 types
◦ Primary; Secondary; Tertiary; Quaternary
Primary protein structure is the basic
The four structures build upon each other with
polypeptide chain; a linear sequence of
increasing complexity amino acids

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 Secondary Protein Structure Tertiary Protein Structure
Single strand of amino acids (primary structure)
that is coiled or pleated; held together by hydrogen Large complex of folded alpha helices and
bonds beta pleated sheets (secondary protein structures)
◦ Not considered a “functional protein” ◦ 3-dimensional
◦ Serves as part of a larger structure ◦ Structure that has
maximum stability and
can have a function
◦ A protein subunit
Chemical or biological function of a
protein depends on its 3D shape

Quaternary Protein Structure Biomolecules and Nutrition

3D complex of two or more tertiary Energy content of food is measured in Calories
polypeptide chains weakly bonded together Calories needed depends on each person’s
◦ Bonds are weak, so proteins are often metabolic rate
◦ Food labels usually provide values based on a diet of 2000
unstable and can denature easily
Calories per day (% Daily Value)
Structure and function depends on stability Calculating Calories
of interactions between subunits
◦ Carbohydrates: 4 Calories per gram
Examples: hemoglobin,
certain enzymes, ◦ Lipids: 9 Calories per gram
and protein channels embedded ◦ Proteins: 4 Calories per gram
in cell membranes
Fun fact: A Calorie (with a capital “C”) is a kilocalorie,
or 1000 calories (with lowercase “c”).

Lab Assignment Part One: Biomolecules Let’s Practice!

and Nutrition
There are 120 TOTAL
EVALUATE Calories in one serving
nutrition value of of this food item.
food items using ◦ Includes Calories from
these labels. fat, protein, and carbs
CALCULATE How many Calories
percent daily values from Fat? (given)
(% D.V.) and How many Calories
Calories from fat or from protein? (not
given – calculate)
protein.
INCLUDE UNITS! 9 grams of protein X 4 Calories per gram of protein = ?

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Units, people! More Practice!
What is the percent daily value
On the lab assignment and quiz, you will (%DV) of total Calories in this food item?
calculate Calories from fat and/or protein. ◦ There are 120 Calories in the item.
You must show your math and include the ◦ There are 2000 Calories in the daily diet.
◦ 120 is what percent of 2000?
UNITS to receive full credit!
Set up a fraction or ratio: part over whole
Units are highlighted in this example from 120 = 0.06, or 6% DV
the previous slide: 2000
9 grams of protein X 4 Calories per gram of protein = …or 120 ÷ 2000 = 0.06 or 6% DV
36 Calories from protein Move the decimal two places to the
right to convert to %.
Units:
120 Cal ÷ 2000 Cal per day = 0.06 or 6 %DV

Lab Assignment Part Two:

Sudan IV Test for Lipids
Testing for Biomolecules
Sudan IV stain reacts with lipids to produce a
range of pink/red colors
Conduct four tests to ◦ Pink is negative – the color of the Sudan dye
determine biomolecule ◦ Dark pink is positive; there are lipids in the item
content in food items. ◦ Dark red means there is a high concentration of lipids
◦ Tests are colorimetric. Reagents may
change color to indicate the presence of a
molecule. Lemonade Corn syrup

Complete the Data Sheet in your Lab Crisco Vegetable

shortening Oil
Assignment.

Benedict’s Test for Simple Sugars Lugol’s Test for Starch

Testing three beverages for SIMPLE sugars Recall, starch is a complex carbohydrate, a
(monosaccharides, a.k.a. reducing sugars) polysaccharide
Results in a range of colors (see below) Iodine is the testing reagent; turns blue or
black in the presence of a starch (but not
simple sugars)

(Blue is the color

of Benedict’s
solution)

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 Helpful Hints
Biuret Test for Proteins
For the nutrition label calculations, SHOW YOUR
Biuret reacts to the presence of peptide bonds WORK and include the units!
between the amino acids of a protein. On the data sheet, don’t just record the observed color
Positive result: Light purple to TTU purple color changes. Also record the concentrations of
biomolecules in each item (low, moderate, or high).
change
For the quiz, you do NOT need to memorize the
Negative: Blue (the color of Biuret reagent) names of the food tests. You just need to know that a
Intensity of color indicates protein concentration color change is a positive result, and no color
change is negative.
For the quiz, you do NOT need to know molecular
structures or formulas, but be able to recognize the
hydrophobic and hydrophilic parts of a phospholipid,
and the four protein structures (primary, secondary,
tertiary, and quaternary).