The Essential Elements

of Life
 What are Biomolecules?
• Biomolecules are the building blocks of living things. These
are Carbohydrates, Lipids, Proteins, and Nucleic Acid.
• Bio elements are some elements that constitute more than 99
percent of the matter found in living things.
• Biomolecules are formed through chemical reactions, such as
dehydration synthesis and hydrolysis.
• Biomolecules are also considered macromolecules. These are
polymers that are built of monomers.
• A polymer is a long molecule that consists of several
monomers, which are combined through covalent bonding. A
monomer is the building block of a polymer.
• Polymers are considered complex compounds.
 Elements in Biomolecules
• Carbon (C) – is an essential element of any living matter. It has the unique ability to
form long chains. This ability makes carbon suitable to form many different shapes
of complex organic compounds.

• Oxygen (O) – most abundant element in Earth’s crust. It is an important oxidant (O2)
to break down food molecules.

• Nitrogen (N) – is the most abundant element in Earth’s atmosphere. It is an essential

component found in proteins and nucleic acids.

• Nitrogen is not considered a biomolecule as it is an element, not a molecule.

However, nitrogen-containing molecules are important biomolecules in living
organisms, such as amino acids which are the building blocks of proteins.

• Nitrogen is also found in nucleotides, the building blocks of nucleic acids such as
DNA and RNA. In addition, nitrogen is an important component of many other
biological molecules such as neurotransmitters, enzymes, and hormones.
Carbohydrates: Our
Energy Provider
 Carbohydrates are one of the four main types of biomolecules, along
with lipids, proteins, and nucleic acids.

 Carbohydrates are a major source of energy for the body, providing

glucose which can be used for cellular respiration to produce ATP
(adenosine triphosphate).

 Carbohydrates are made up of carbon, hydrogen, and oxygen atoms

in a ratio of 1:2:1, with the general formula (CnH2On) where “n” can
be any number from 3 to 7.

 Carbohydrates can be classified as simple or complex. Simple

carbohydrates, also known as sugars, are made up of one or two
sugar molecules, while complex carbohydrates, also known as
polysaccharides, are made up of long chains of sugar molecules.
 Functions of Carbohydrates
• Primary source of energy;
• Intermediate substances in respiration (e.g.,
glyceraldehyde);
• Energy storage (e.g., starch and glycogen);
• Structure (e.g., chitin in arthropod exoskeleton and
fungal walls);
• Transport (e.g., sucrose transported in the phloem of a
plant); and
• Recognition of molecules that pass through the cell
membrane.
 Classification of Carbohydrates
• Monosaccharides – simplest form of sugar. At room temperature,
they are crystalline white solids. Because of the hydroxyl groups
(-OH) in their structure, they are polar and therefore highly
soluble in water.
• It may be further classified depending on their content and the
number of carbon atoms they has.
• A monosaccharide can be a triose (C3), tetrose (C4), pentose
(C5), hexose (C6), heptose (C7), octose (C8), or nanose (C9). The
triose glyceraldehyde and dihydroxyacetone are the simplest
monosaccharides.
• Pentoses such as ribose and ribulose are used in the synthesis of
RNA & DNA, coenzymes, and ATP.
• Hexoses such as glucose and fructose are utilized as energy
sources for respiration and as building blocks of larger molecules.
Classification of Monosaccharides
Monosaccharide Description/Function
Glucose • Sometimes referred to as
“Dextrose”
• The most important and also the
most abundant monosaccharide.
• Found in the blood stream and
provides the immediate source of
energy of the body’s cells and
tissues
Fructose • Known as the fruit sugar
• Sweetest among all sugars
• Found in nectar, molasses, and
honey
Galactose • It does not occur free in nature.
• It is produced in the body, through
the digestion of a disaccharide
 The Disaccharide Group
• It contain two monosaccharides units bound together by a
covalent bond known as glycosidic linkage. The most common
and most abundant disaccharide is sucrose, which is
composed of one molecule of each of the two monosaccharides
D-glucose and D-fructose.
• All disaccharides have a molecular formula of C12H22O11.
Name Derivation of Name and Source
Sucrose French word for sugar – “sucre”, a
disaccharide containing glucose and
fructose; table sugar, cane sugar, beet
sugar.
Lactose Latin word for milk – “lact”; a disaccharide
found in milk containing glucose and
galactose.
Maltose French word for “malt”’ a disaccharide
containing two units of glucose; found in
 The Polysaccharide Group
• It contains 10 monosaccharide unit or more.
Name Source & Description
Starch Plants store glucose as the
polysaccharide starch. The cereal
grains (wheat, rice, corn, oats,
barley) as well as tubers such as
potatoes are rich in starch.
Cellulose Major component in the rigid cell
walls in plants.

Glycogen This is the storage form of glucose

in animals and humans whish is
analogous to the starch in plants.
Glycogen is synthesized and stored
mainly in the liver and muscles.
Lipids
• Lipids are another important class of nutrients that include
fatty acids, phospholipids, steroids, and cholesterol.
• These organic biomolecules are produced by the human body
but they can also be obtained from your diet.
• They contain larger amount of carbon and hydrogen atoms
than oxygen atoms.
• Insoluble in water.
• Functions of Lipids:
a. Source of energy
b. Energy storage
c. Cell membrane component
d. Protection and insulation
e. Digestion and absorption
 Fatty Acids

• Natural fatty acid may be saturated or

unsaturated.
• Saturated fatty acids have higher melting
points than unsaturated fatty acids of the
same size.
 Fatty Acids
Examples of Unsaturated fats
1.Monounsaturated fats: These fats have one double bond in
their molecular structure. Examples include:
1.Olive oil
2.Avocados
3.Nuts (e.g., almonds, cashews, peanuts)
4.Seeds (e.g., sesame seeds, pumpkin seeds)
2.Polyunsaturated fats: These fats have multiple double bonds
in their molecular structure. Examples include:
1.Sunflower oil
2.Soybean oil
3.Corn oil
4.Flaxseeds
5.Walnuts
6.Fish (e.g., salmon, mackerel, trout) and fish oils
 Fatty Acids
Examples of Saturated Fats
1.Animal fats:
1. Butter
2. Lard
3. Beef fat (tallow)
4. Poultry fat (e.g., chicken fat, duck fat)
5. Dairy products such as cheese, whole milk, cream, and full-fat yogurt
2.Processed meats:
1. Sausages
2. Bacon
3. Hot dogs
4. Salami
5. Pepperoni
3.Certain plant oils:
1. Coconut oil
2. Palm oil
3. Palm kernel oil
4.Processed and packaged foods:
1. Baked goods (e.g., cakes, cookies, pastries) made with butter or palm oil
2. Fried foods
3. Snack foods like potato chips and crackers often cooked in saturated fats
Classification of
Lipids
 Simple Lipids: Steroids
• Steroids are simple lipids that have a
backbone structure consisting of four
fused carbon rings.
• Cholesterol (C27H46O) is the most abundant
steroid in animal tissues.
• It plays a significant role in the body
because it serves as the base of other
steroids, including the male and female
hormones, vitamin D, and bile acids.
Complex Lipids: Triglycerides
• The most abundant class of lipids in plants and
animals.
• They are composed of “neutral” lipid molecules
created via “esterification” or the reaction
between an alcohol and a carboxylic acid that
produces an ester and water.
• Along with cholesterol, triglycerides are the
major lipids found in the blood.
• At room temp. solid triglycerides in animals are
called “fats” while liquid triglycerides in plants
are called “oils”
 Waxes
• These are water – insoluble, low melting
solids that consists of a long chain fatty acid
and a long chain monohydroxy alcohol.
Natural waxes are often mixtures of esters
of fatty acids and may also contain
hydrocarbons.
• They provide barrier that serves as
protection for plants against water loss.
 Types of Waxes
Wax Function
Beeswax  For Consumption
Chinese wax  Used as an ingredient of
polishes and candles
Ear wax  Serves as a protective layer of
the ear membrane
Lanolin  Used for rust prevention and
for cosmetics
Shellac  Used as a wood sealant
Spermaceti  Used in cosmetics and
leatherworking
Vegetable wax  Serves as a protective layer of
plants to prevent loss of water.
 Ear
Beeswa Chinese wax wax
x

Spermac
Shellac
eti
wax
Lanolin

Vegetable
wax
 Phospholipids
• Made up of two fatty acids, glycerol, phosphate,
and one simple organic molecule.
• Fundamental building blocks of cellular membranes.
• It has two distinct layers/parts: hydrophilic
phosphate head and the long hydrophobic tail. This
dual nature is essential in their role in holding the
cells together and controlling the materials that
pass into and out of the cells.
• Lecithin is an example of phospholipid. It is a major
component of the cell membrane and is used as
emulsifying agent.
Nucleic Acids: What
Makes Us Unique
• Nucleic acids are large biomolecules that include the DNA and
the RNA.
• These polymeric macromolecules are made from monomers
known as nucleotides linked in a chain via condensation
reactions.
• Nucleotides distinctive structure is attributed to three
components covalently bound together: (A) a nitrogen –
containing pyrimidine (one-ringed base) (B) purines (C) a sugar
deoxyribose or ribose (D) and a phosphate group
 DNA RNA
 Stands For  Deoxyribonucleic Acid  Ribonucleic Acid
 Definition  A nucleic acid that  Involved in protein
contains genetic synthesis.
instructions.
 Job/Role  Medium of long- terms  Transfers genetic code
storage and transmission needed for the creation of
of genetic info. proteins from the nucleus
to the ribosome.
 Unique Features  Can be damaged by  More resistant to damage
exposure of Ultraviolet by UV light.
rays.
 Predominant Structure  Double stranded molecule  Single stranded
 Bases and Sugars  Deoxyribose sugar;  Ribose sugar; phosphate
phosphate backbone; four backbone. Four bases:
bases: ATCG AUCG
 Propagation  Self – replicating  Synthesized from DNA
when needed.
 Proteins:
Multitasking at its
BEST
• Why do we need to eat Protein?
• Protein has a range of essential functions in
the body, including the following:
• Required for building and repair of body
tissues (including muscle)
• Enzymes, hormones, and many immune
molecules are proteins
• Essential body processes such as water
balancing, nutrient transport, and muscle
contractions require protein to function.
• How do fat & carbs replace protein
in our diet?
• Fats typically provide more than half of
the body’s energy needs.
• Carbohydrates, on the other hand,
can only be stored in limited quantities,
so the body is eager to use them for
energy. Think of carbs as the [nutrient]
that’s used first. The body can only
store a day or two of carbs.
 What are Amino Acids?
• Amino acids are organic compounds that combine to form
proteins. Amino acids and proteins are the building blocks of life.
• When proteins are digested or broken down, amino acids are
left. The human body uses amino acids to make proteins to help
the body:
• Break down food
• Grow
• Repair body tissue
• Perform many other body functions
• Amino acids can also be used as a source of energy by the body.
• Amino acids are classified into three groups:
• Essential amino acids
• Nonessential amino acids
• Conditional amino acids
 Essential vs. Nonessential Amino Acids
• Essential amino acids
• Essential amino acids cannot be made by the body. As a result,
they must come from food.
• The nine essential amino acids are: histidine, isoleucine, leucine,
lysine, methionine, phenylalanine, threonine, tryptophan, and
valine.
• Nonessential amino acids
• "Nonessential" means that our bodies produce an amino acid,
even if we don't get it from the food we eat.
• They include: alanine, asparagine, aspartic acid, and glutamic
acid.
• Conditional amino acids
• Conditional amino acids are usually not essential, except in times
of illness and stress.
• They include: arginine, cysteine, glutamine, tyrosine, glycine,
ornithine, proline, and serine.
 What happens to the body with excess
protein consumption?
• Weight gain, extra protein is converted to and stored as fat.
• Stress on your kidney due to trying to process the extra
urea.
• Dehydration due to the increased stress on your kidneys
trying to process the extra because protein metabolism
requires extra water for utilization and excretion (i.e.,
elimination) of its by-products.
• Excess protein has also been shown to lead to an increase
in the loss of urinary calcium.
• A chronic calcium loss, due to excess protein intake, is of
particular concern because it may increase the risk of
osteoporosis, especially in women.
How much protein is right for me?