Lipids (Fats, phospholipids, sterols)
Fats used to insulate the body as well as protect organs
SATURATED
-better for you
-one or more double bonds between carbons
-less hydrogens
-oils (sunflower, flax)
-lower melting point
UNSATURATED
-worse for you
-single bonds between carbons
-more hydrogens
-animal fats
-higher melting points
Phospholipid
-2 fatty acids, 1 glycerol, - phosphate group, + choline group
-hydrophobic tails
-hydrophilic heads
Phospholipid Bilayer
Groupings of phospholipids move together and create a protective membrane with the hydrophilic heads one the outside and very inside of the cell and the hydrophobic tails facing one another.
Sterols
-4 hydrocarbon chains fused together
-many functional groups attached
CHOLESTEROL
-a big part of the cell membrane
- cells turn cholesterol into vitamin D and bile salts
Carbohydrates (mono, di, poly saccharides)
Monosaccharides- hold energy and store it for cellular respiration
Simple sugars – provide short term energy and storage
-most common one is Glucose (C6H12O)
-glactose and fructose are chemical isomers meaning they have the same chemical formula but different structures.
Disaccharides
2 monosaccharides combined glucose + glucose = maltose
Polysaccharides
Many monosaccharides combined together to create STARCH, CELLULOSE and GLYCOGEN
Starch (amylose-simpler diagram)- long term energy and storage
Glycogen (more branched diagram) - unused glucose is turned into glycogen and stored for later use
Cellulose- plant cells are made of this which is why they are rigid. Used in digestion in humans, cleans out colon and intestines.
Proteins – building blocks of life
Amino acids – organic compound containing an amino and a carboxyl group
Have R-groups or side chains that are responsible for how it bonds with other amino acids. The bonds between amino acids are peptide bonds.
NON POLAR LIKES NON POLAR