hello you're here with Joseph gazer from Mississippi College and today we are going to discuss some background into the basic macro molecules that you'll be dealing with in lab in the upcoming week anytime you hear macro m ules you're also referring to what some professors might call the organic molecules large organic molecules or biomolecules because these molecules we're going to discuss are the ones that are going to make up make up living things and there are four molecules now each of these molecules are made of these small units or subunits they're also called we're going to refer to them as monomers okay we have the monomers and we have the polymers our macro molecules are typically large so we refer to them as polymers because you put things together to make them we put things together to make the macromolecules so they are polymers of monomers we get these when we have all these little individuals I'm just going to put together probably a few of them there's three of them right monomer monomer monomer and we put them together these are like links of a chain as we put them together they become larger molecules the four basic macro molecules and these are in no order are carb hydrates proteins lipids and lastly nucleic acids we're going to start off with carbohydrates carbohydrates is what most people will just call sugars now since I don't know what everyone's background is let's make uh let me show you some uh designs or some orientation down here sometimes in textbooks you may see something such as this you may see something little molecules like this or maybe even like so this is a skeletal structure most people well by this time in biology um any biology class or chemistry discuss how things have bonds and carbon is one of our big players in your biological or macro molecules every end and bend represents a carbon so we have a carbon there there there there and there same thing here carbon carbon carbon carbon carbon unless something else is represented like an oxygen oxygen carbon carbon carbon carbon oxygen every line represents a bond that it's connected with so we got a single Bond single Bond here since we have two lines that represents a double bond so we need to be familiar with that now carbohydr at these sugars can be separated into two categories we have the simple category which simple means simple easy less not not bad and usually means one or two actually but just a play Words and then we got the complex sugars which means these are going to be our large carbohydrates these are the real polymers now simple carbohydrates are the smaller ones and the first one just for to show you design would be like what I represented earlier right that or this one like so right sugars can be a chain length but typically we draw them in terms of ring structures this represents this one here represents the first one glucose whereas the second one here represents fructose these are both single sugars they're just one cyclic structure typically if these have six carbons we just don't show every single chain since they're just one ring then we refer to them as mono saccharides however simple sugars right just being one is small but having two put together if we joined both of these together right then we refer to that as a disaccharide couple examples of this this example here is sucrose and there's others we have lactose maltose galactose hopefully you're starting to see that um that's not lactose but close enough right hopefully by now you kind of got the idea when you see o the suffix o o is referring to sugars so if you're reading it you understand what it's coming from now the complex sugars instead of representing it with these drawn out each and each one of these pointy these little polygons here I'm just going to show that as a circle so a glucose to a glucose to a glucose all right look at all these bonded to each other yes it's more complex it keeps on going and going and going well since we have a lot of sugars many sugars here we refer to these as poly saccharides there are three good examples of a polysaccharide one of the main examples you're going to use in your lab would be starch we got glycogen found in plants found in animals and we got cellulos all right the next molecule is that of the proteins proteins well there's no nickname for those those are those are your proteins these are the things that make up your tissues proteins are also polymers the monomers that make them up are called well let's say this the monomers are amino acids I like to abbreviate AA over here the monomer of this and this are usually monosaccharides like glucose or fructose now there are 20 amino acids that we require in order to make up our tissues and what a protein is is when we start getting these amino acids we have amino acid we Bond it together remember every line represents a bond to another amino acid well that Bond right there in chemistry we usually refer to it as a calent bond but we're going to refer to it as a peptide bond okay so we have a amino acid now we have two amino acids we call that a dipeptide as we're getting larger we can refer to that as a tripeptide but typically people just refer to that as a polypeptide just to give you an idea there we had amino acid when you start adding to it we usually refer to that as some type of peptide and when we keep on adding amino acid amino acid amino acid to that then we polypeptide is a larger one and we keep on adding amino acid after amino acid to amino acid and so on so on and when you get about 50 to 100 depends on the publisher amino acids long then we call them proteins so they start off with these long chains and when they get to proteins they're not these long chains they're well they're chains but they're folded up on itself with some helical structures and other uh shapes and it looks like what we have here a little blob looks very globular so in order to talk about proteins really you just got to know what the amino acids are are right well an amino acid consists of a central carbon and carbon has one two three four bonds so when we come down here and look at this just because that that represents a carbon and it's bonded to one two things we're assuming that it has to have your two hydrogens bonded to that and the same thing even right here we have one carbon and we have one Bond so there has to be three hydrogens we're assuming that so just to go back to the where we were yes carbon has 1 2 3 four should be bonded to four items has four bonds well the top one just to go ahead and throw it up here right is the R Group R Group represents the rest of the molecule we'll come to that in a second how hydrogen it's also bonded to and we have a nitrogen bonded to two hydrogens bonded to a carbon double bond to an oxygen double bond to O hydroxy group this right here the nh2 is referred to as the amine group this Co is referred to as a carboxylic acid group and that's where we get the name amino acid from you got your amine you got your acid sometimes it's easier just to draw it you a little more condensed so we got our Aman Central carbon carboxilic acid got the R Group and of course we got our hydrogen sometimes people leave off the hydrogen now all 20 of those amino acids remember you got about 20 of them that make up your tissues all of those have this exact same structure the only thing that's different is the R Group what's put there what shape what structure so essentially these 20 amino acids are the same so when we start combining amino acid to amino acid to Amino acid and so on and so on and so on well I might different ways of representing this but on one end if we have this chain of amino acids 50 20 whatever many long then on one side we're going to have that Aman group and on the other side we're going to have that carboxilic acid group you can have amino acids by themselves elves you can have proteins with the amino acids put together right next week we're going to talk more about those proteins the last excuse me the next biological molecule are the lipids lipids are what we know as fats and oils but your big kids now we don't need to always call them fats and oils they actually have a name that we combine this to fats and oils are some are mostly the same just do with a little structure I'll point out the differences but instead of saying fats and oils we put a lump one category is triglycerides now there are more lipids that we will not discuss we're not going to discuss cholesterol or steroids I'm just referring to the triglycerides because these are things that we are going to test or you are going to test in the upcoming lab we're going to test for sugars so is it a simple sugar or a complex sugar we're going to test for proteins well is it a protein or is it an amino acid and then is it a lipid or better yet is it a triglyceride triglyceride is made up of two main parts well it's actually Four total remember it's a this it's a polymer made up of a bunch of little things so the monomers here are glycerol and Three fatty acids the glycerol is usually represented with three carbons because it's a three carbon backbone and to that backbone we have this long chain of carbons usually about 20 long but I'm just giving you the general idea here here's the glycerol and here's our fatty acids split that up right there one two three and that's why it's referred to as a triglycerol excuse me triglyceride something else about this oh I'm leaving out some vital little structures right here that you'll hear and you'll get to in in one of your biology classes es you got a carboxylic acid group you got some oxygen squeezed in here but for the most part this is how um I represent it sometimes I might just do this looks like a little jellyfish in way this is my three carbon backbone and these are my fatty acid chains oh in other biologies you'll talk about this is a triglyceride if you remove one usually when your body trying to digest yes you remove one and then you have your so you have two fatty acids we call that a diglyceride if your body REM removes two of them you only have one left then it's usually a monoglyceride and those are things that need to happen when your body digests things digest just makes it smaller something very special about these triglycerides a very special property is that they are non polar it's a big deal right most of you may know this as being Hydro referring to water right fats and oils do not mix with water so it water it doesn't like it it's hydrophobic well that means sugars must be if we haven't discussed those because yes you can put right sucrose which is table sugar glucose you can put that in water and mix it around it's going to dissolve right some other items polysaccharides as well amino acids you can put this in a solution to dissolve proteins you can put a solution and it dissolves however when it comes down to this it does not usually a very um easy to identify by that now I said I'll tell you the difference between the fats and the oils first fats oils fats are solid at room temperature where oils are liquid at room temperature solids usually come from animal origin oils usually keyword here come from plant origin fats which are solid the fatty acids I'm just put fa for fatty acids they are all what we call saturated whereas the fatty acids in oils you might have some saturated there but they are un saturated the difference between saturated unsaturated fat is this right here all right back to our little chain that we were looking at earlier bringing that over here we have 1 two 3 four five carbons two three right four five carbons I'm not going to do the the actual shape so what we have here we have carbon the very end carbon well in fact I'll do a slightly different one all right we have a hydrogen on the end here this carbon since a we're assuming it's let's talk about saturated fats right this carbon has hydrogens this carbon has other two hydrogens this carbon has other hydrogens and this carbon has other hydrogens since this carpon is bonded let's just talk about this one here or each one of the carbons each one of the carbons are bonded to one two three four different items they cannot hold anymore therefore we say they are saturated where if something is unsaturated now we can bring this one over let me just make a shorter one this carbon has three 1 2 three hydrogen and it's to a carbon this carbon 1 2 3 4 5 O yep see we almost did there one two three four bonds one this carbon has one two three four bonds and this one has one two three four bonds three hydrogens you typically since we can hold more this can hold another element another atom there this double bond structure is said to be unsaturated because other substances can come in and bind to one at one of these locations so what does that have to do with solid or liquid well if it is a solid they are all made up of these saturated fatty acids otherwise if it's unsaturated it might have some saturated fatty acids but there's always there's a double bond in there which gives it a kink which means one of those fatty acids are going to be sticking out now you kind of have to get an impression here um use your imagination a little bit think about fat being solid from an animal when you cook let's say bacon you heat it up it melts and then you got that oil you have that GRE grease is what you have but when you so you have these molecules and they are separating with that heat they're being pushed away a lot of kinetic energy in them they're moving around but you come back an hour later they're going to slow down lose that heat and they are come right back close to one another they they're close to each other they're forming a solid because in essence that's what a solid is is when you got some type of substance that's really close to each other however with this one for example vegetable oil you cook it you use with it do whatever you want with it you're when it's all said and done you're still left with a liquid because when these cool down that Kink that we see here that Kink that we see here prevents it these unsaturated fatty acids from from stacking as well so there's our example solid saturated oils are liquid and usually because they have unsaturated fatty acid but both of these are considered triglycerides and the last Macro Molecule biological molecule are nucleic acids nucleic acids come from or basically they are your DNA and RNA you should have already known that because n a if you don't that's fine you should know now na stands for nucleic acids D is deoxy ribose which is a sugar so it's deoxy ribonucleic acid right this stands for ribo nucleic acid because ribo comes from the sugar ribos nucle and they have different functions now if these are polymers right that means the monomers these are made up of monomers excuse me the monomers are made up these units called nucleotides and you should be familiar with at least four different nucleotides we got thyine we got adenine we have guanine we have let's see where you at side and one more your you may be familiar with these from previous biology class you would just abbreviate with a t and a a g a c or a u when these nucleotides start forming together then we get RNA and DNA but we're not going to really go into more detail about that that's later to come all right with that one more set of instructions and those instructions would be okay when you're done clean your test tubes and your workstation when you clean your test tubes use the sinks go use a test tube brush scrub any substance that's in there even if you can't see it put a little soap on it scrub it spin it around and rinse it out a few times you don't have to dry these you can just set them upside down in the test tube rack and then get a wet paper towel clean your workstation while during the experiment don't cross contaminate pipets we're testing for these biological molecules therefore if you are testing for a carbohydrate and you're looking at a protein if somebody put the wrong pipet in that flask or Beaker beforehand then you might get positive results when you should have got negative or vice versa where safety guard Les and a couple warnings we using hot plates they're hot be careful stains stain right if you don't want your clothes to be stained then just be careful with them your skin can also be stained you have lipids and proteins and other things on you rather you realize it or not also on page five of the manual are several indicators these are the stains we're going to use that you should be very familiar with we're going to see them again and again in fact every one of these Labs refers to something from a previous lab broken glass can cut it can be sharp so be careful we have broken glass containers on in the side of the rooms and that's it hopefully you read over your instructions look over your procedur so you know what's going on and be safe until next time this is Joseph kaziri signing out