MELC

• recognize the major categories of

biomolecules such as
carbohydrates, lipids, proteins,
and nucleic acids. (S10MT-IVc-d-
22)
CBRHDESTRAAOY
L PSDII
PTREION
NCLEICU CIAD
What is your Favorite Food?
BIOMOLECULES
BIOMOLECULES

Biomolecules are large molecules

of organic compound, also known as
macromolecules, which make up living
things.
Monomers are
the building
blocks of
polymers, the
molecules that
are made up of
smaller
molecules.
 FUNCTIONS
1. Carbohydrates – Energy source for cell and provides
structural support for plant cells.
2. Proteins – Speeds up chemical reactions, transport
molecules and build and repair cells. Enzymes, structure,
recognition, transport pigments, signals, and movement
3. Lipids – Cell membrane structure for long term energy
storage, signals cellular metabolism (Vitamin K) and cell
membrane structure.
4. Nucleic Acids -Hereditary and protein information
(genetic blueprint), energy, signals.
CARBOHYDRATES
Carbohydrate means “hydrated” carbon
Composing elements C, H, O
FUNCTIONAL
IMPORTANCE:
Providing energy and regulation of blood glucose
Break down of fatty acids
Biological recognition processes
Flavor and sweeteners
Dietary fiber
Monosaccharides (single sugar)
❖ Energy source: used as a reactant in respiration.
Examples:
1. Glucose is an important monosaccharide in that it provides both
energy and structure to many organisms.
2. Fructose or fruit sugar, fructose is found in fruit, some
vegetables, honey, and other plants
3. Galactose is a simple sugar that is normally transformed in the
liver before being used up as energy.
Disaccharides (double sugar)
Examples:
1. Lactose: glucose + galactose – is found in breast milk
and provides nutrition for infants.
2. Maltose: glucose + glucose - is a sweetener that is often
found in chocolates and other candies.
3. Sucrose: glucose + fructose - when digested, they are
broken down into their simple sugars and used for energy.
Polysaccharides
- are polymeric carbohydrate structures, formed of
repeating units either mono- saccharides (e.g., glucose ,
fructose , galactose) or disaccharides (e.g., sucrose, lactose)
joined together by glycosidic bonds.
Polysaccharides
Examples
1. Starch -An energy source from glucose units that are widely
obtained from plants. Many starches are cereal grains, bread, pasta,
pastries, cookies, potatoes, tapioca, wheat, oats, rye, barely, rice and
yams to name a few.
2. Cellulose – A structural polysaccharide in plants that when
consumed, it acts as a dietary fiber. Cellulose is the most abundant
organic molecule on earth, since it is the main component of plant cell
walls.
3. Glycogen – It acts more like a long-term storage option. Glycogen is
mainly produced by the liver and muscles, but it can also be made
during a process called glycogenesis, which occurs in both the brain
and stomach.
LIPIDS
• Lipids are made up of carbon,
hydrogen and oxygen.
• The ratio of these elements is roughly
1carbon: 2 hydrogen. Oxygen is
present only in trace amounts.
• ALL lipids repel water, due to how
hydrophobic they are.
This means that they do not bond to
water molecules.
Four crucial purposes:
• Storing Energy: concentrated fuel reserve of the body. They
serve as source of fat-soluble vitamins.
• Waterproof barriers: constituents of membrane structure and
regulate the membrane permeability.
• Chemical messengers: important cellular metabolic
regulators.
• Insulation: protect the internal organs and serve as insulating
materials Storing energy.
Simple lipids
1. Fats and Oils -which yield fatty acids and glycerol upon
hydrolysis. Both types of compounds are called triacylglycerols
because they are esters composed of three fatty acids joined to
glycerol, trihydroxy alcohol.
• The difference is on the basis of their physical states at room
temperature. It is customary to call a lipid a fat if it is solid at
25°C, and oil if it is a liquid at the same temperature.
• These differences in melting points reflect differences
Simple lipids
2. Waxes -which yield fatty acids and long-chain
alcohols upon hydrolysis.
• Wax is an ester of long-chain alcohol (usually
monohydroxy) and a fatty acid.
• The acids and alcohols normally found in waxes have
chains of the order of 12-34 carbon atoms in length.
Compound Lipids
1. Phospholipids, which yield fatty acids, glycerol, amino
alcohol sphingosine, phosphoric acid and nitrogen-containing
alcohol upon hydrolysis.
• They may be glycerophospholipids or sphingophospholipid
depending upon the alcohol group present (glycerol or
sphingosine).
2. Glycolipids, which yield fatty acids, sphingosine or
glycerol, and a carbohydrate upon hydrolysis.
• They may also be glyceroglycolipids or sphingoglycolipid
depending upon the alcohol group present (glycerol or
sphingosine).
Derived Lipids
1. Steroids do not contain fatty acids but are included in lipids
as they have fat-like properties. They are made up of 4 fused
carbon rings Cholesterol, Vit D, testosterone, adrenocortical
hormones.
2. Terpenes are a major component of essential oils produced
by plants. They give fragrance to the plant parts. Vitamins A, E
and K contain a terpenoid called phytol.
Carotenoid pigment is precursor for Vitamin A.
Lycopene, a pigment present in tomatoes is a terpenoid.
Gibberellins, the plant hormone is also a terpene.