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Biological Molecules, Bibliography:, lipid_bilayer-5b96eddf46e0fb0025509dd…
Biological Molecules
Carbohydrates
Chemical characteristics
Source of all energy
Storehouses of energy
Involved in cellulose and Amylose
Fuel for nervous system and muscles
Divided in simple and complex carbohydrates
Simple to complex molecules and their formation
Monosaccharides
1 molecule of simple sugar
Disaccharides
Made of Sucrose
1 molecule of fructose
1 molecule of glucose
2 molecules
Polysaccharides
Many sugar molecules
Large molecules
Vary in size and structural complexity
Lipids
Main characteristics
Inability to dissolve in water.
Chemical bonds are mostly non-polar.
Triglycerides, also known as fat, are made up of glycerol and 3 fatty acid chains. Examples: butter, maragarine, oils, etc. As seen on Figure 1.
Saturated: a fat that is saturated with hydrogen due to the single-carbon bonds.
Unsaturated: fat that is not saturated with hydrogen due to double-carbon bonds.
Phospholipids
type of lipids that have a hydrophililc (water-loving) head and a hydrophobic (water-fearing) tail. The head is polar, attracted to water, whereas, the tail is non polar, avoids water.
They form a lipid bilayer, and, thus, a cell wall by pointing the tails ends to each other and the head ends towards the water. This can be seen on Figure 2.
Proteins
Simple to complex molecules
Its monomers are the amino acids
Amino group (-NH2)
They are joined by 1 carbon which is also joined to 1 hydrogen and another electron "R" (side chain).
Carboxyl group (-COOH)
Amino acids chain = Polypeptides
How they are formed
They are created by DNA
"A condensation reaction that when amino acid molecules are joined together and one molecule of water is removed" (BBC, n.d.).
Characteristics
They can react with the COOH and the NH2 groups.
Amino Acids: essential for the body functions.
Enzymes: chemical processes. They help the body to digest the food.
For protein synthesis, nine amino acids are required
histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine.
Bibliography:
Davidson, E. A. (n.d.). Carbohydrate: Definition, Classification, & Examples. Encyclopedia Britannica. Retrieved March 31, 2021, from
https://www.britannica.com/science/carbohydrate
ALevelBiology. (n.d.). Proteins – Physical & Chemical Properties. Retrieved March 21, 2021, from
https://alevelbiology.co.uk/notes/proteins-physical-chemical-properties/
Sciencing. (2018). What Are Some Characteristics of Protein? Retrieved March 31, 2021, from
https://sciencing.com/characteristics-protein-8460468.html
BBC (n.d.). Protein formation. Retrieved March 31, 2021,
https://www.bbc.co.uk/bitesize/guides/zswqq6f/revision/1#:~:text=Proteins%20are%20formed%20in%20a,link%20or%20a%20peptide%20link
.
Figure 2
Figure 1
