[ BIOLOGIA FREE ] - BIOMOLECULAS ORGANICAS I (Glucidos y Lipidos)👉😍🌿

[Music]

What's up, guys? Welcome to this

new topic in the biology course, part of

the whole series of videos you'll have access to

since you

're in the online course. Today we're going to

talk about the second part of

biochemistry, Biochemistry 2. We're going to look at

organic biomolecules. Remember last week,

sorry, last class, when we talked

about inorganic biomolecules? Do you

remember we talked about

bioelements? Do you remember we talked about

water, buffers,

mineral salts, and gases? Very

well, those were

inorganic biomolecules. Now we're going to talk about

the four main ones. Do you

remember who they are? They are carbohydrates,

lipids, nucleic acids, and

proteins. Today we're going to talk about them.

We're going to talk about carbohydrates first, of course.

But before that, I want to

introduce you a little bit to the topic.

You know very well that

living beings, besides being made up of

inorganic biomolecules, are also

obviously made up of organic ones.

Organic biomolecules, and

these will be primarily

responsible for forming part of

structures and

actively participating in the physiology of a

living being. Do you understand? So

basically, it will be in charge of that. We'll

start with carbohydrates.

You should know from childhood that

carbohydrates are manufactured in

a process carried out

by plants, a process known as

photosynthesis. Plants

produce millions of tons of

carbohydrates daily due to

photosynthesis. Don't forget,

then. So, what are carbohydrates? We'll talk

about the first one.

You should know that carbohydrates are

not sugars.

Carbohydrates, since they are sugars,

can also be known as

carbohydrates. Okay, they are sugars or

carbohydrates. They are also

known as things. That is to say,

generally, not always, obviously,

carbohydrates will end in

-ous, for example, glucose, for example, -a, for example,

cellulose, for example, ribose, for example.

Deoxyribonucleic acid,

oh, let's not finish with hydroxy ketone

either, okay? So if they

ask you, not true or false, everything, I

finished, you marked,

obviously you marked false, because not

everyone finishes, I mean, generally, okay, let's continue. Carbohydrates, carbohydrates are

sugars, they are also

known as sugars and they are also a source

of immediate energy. Let's say immediate source of energy,

immediate source of energy, energy. Now,

how much energy does a grain of

carbohydrate give you? A grain gives you

approximately 44 kilocalories

per grain. That is to say, on the

day of the entrance exam,

or maybe you, who are in

school, on the day of your biology exam,

before your exam, you have to consume

carbohydrates because, teacher, because it will be

an immediate source of energy.

Now, you're not going to tell your

mom to give you a pork rind

for breakfast because you know very

well that pork rinds are lipids and

lipids, while it is true they give more

energy than carbohydrates. glutes, but their

metabolism takes a long time. You understand, if you

eat pork rinds for breakfast, you'll

only have the energy in the

afternoon. On the other hand, if you have a nice piece of

bread with sweet potato

for breakfast, your energy will be

immediate. Okay, that's it.

Now, teacher, what is the unit of

the glutes? Because you know that the glutes

are a conglomeration of little things, but what is

each of those little things called?

Each of those units that the glutes have is going to be

called a monosaccharide.

Here you can add, since

you're sitting there at your

computer watching the video with your

notebook next to you, obviously,

not sugars, carbohydrates, things, or

also known as sugars and twos. Okay,

what is the unit of

the glutes? The mono, which comes from a

monosaccharide. Okay, the monosaccharide is the

unit of the glutes. Okay,

what is the bond that joins the

monosaccharides? The bond that joins the

monosaccharides to Carlos, the glucose-diglyceride bond is

the bond that joins the

monosaccharides. Don't

forget, the bond that

joins the monosaccharides, which are the

units of the glutathions, is the

glucose-diglyceride bond. Very good, it's

the bond. The citric group. Today, a quick

question before we continue with the topic:

what is the act of breaking the

bond called? Let's say I have two

monosaccharides here, their relationship. Then, citric group.

If I break it, if I cut it, what is

this process called? Do you know what it's called?

Look, it's called hydrolysis.

Hydrolysis is breaking

bonds. Do you know why I'm telling you this? Because

later we're going to talk about

precisely that: breaking bonds,

hydrolysis, and all of that, and you need to

know what that is.

Now, can we classify carbohydrates? Of

course, teacher, we can classify them in

many ways. We can classify them, for

example, according to the shape of their

chain. It can be a linear chain, it can

be a cyclic chain. Well, we can

classify them according to their

functional group. If it has the functional group, it will

be a slab. Without the

functional group, a ketone will be a slab.

We can classify according to its

number of carbons: three carbons,

four carbons, five carbons, sixty-seven carbons, etc., etc.

Very good. Here we can

even make a double-

entry table to know who are the 2-carbons, the

3-carbons, the 4-

carbons, and so on. I can

classify in many ways. I

could even classify it according

to its function. Do you understand? I can classify

it in many ways, but in this case,

today, for this course, we are going to

classify it according to its

functional group, and also according to its

number of carbons, and also according

to the number of monomers it has.

Okay, guys, let's

see. According to

its functional group, it will be an a, a 2, if it has one, if it has one, if it has one, if it has one, if it has one, yes, it has a

group, a group, you read that, there it is. And what

is the formula? Function, you read that, you

know very well organic chemistry, right? The

popular,

the popular, done, there it is. And the slabs, the slabs, the slabs.

So, it has the

functional group, it's a good

functional group, and what's the

formula for acetone?

The popular carbon, double bond, double

bond with oxygen, well, there it is. If it

has this functional group, it's an

aldehyde, so that glutathione will be one of

two. Well, remember that it always has to

end in -ous. If it's a

ketone functional group, what will

the glucide be called? It's a type

of glucide. Well, there you go. By its number of carbons,

we can also classify it by its

number of carbons. Look, if the

glucide is formed, look, you can see it here,

Michael Sea Braga. If the glucide

is formed by three carbons, you know

what it's going to be called? It's going to be called tri-, tri-ose,

from three-ous, from glucides. If

the glucide is formed by four

carbons, it's going to be met. If the glucide

is formed by five carbons, it's going to be

called pentose. Well, remember the prefix

and the ending -ous. Hey, if it has six

carbons, obviously it's going to be an exoskeleton.

Well, and if it has seven carbons... For

example, it's going to be a cough

here. We've put a

double-entry table here that we're going to

fill out together. Okay, we're going to put the

following here. In this table, we're going to group

the classification by its

functional group and according to its number of

carbon atoms. Here we're going to group it, for

example, here we're going to put if it

has the group you've read, that is, if we

're talking about one to two carbon atoms. Oh, he's

read that, very good. And if it has the

ketone group, that is, if it's going to be a

cough, functional group, very good. There you go. Now, using your prep school book, any prep school book, obviously, pre-agrarian, pre-San Marcos, pre-Villarreal,

etc., you have your

prep school book, or if you don't have a

biology book, have it on hand.

If not, you can review them later. Right now, I'll

point you out. You have a question, that is,

what is a monosaccharide? A monosaccharide,

here's my girlfriend, who is a Bring out the

best, who is a 3-carbon glimmer

that belongs to the aldehyde group, who

will it be, you know that's how you look, the same

name says it, its own name says it,

read, be glee, be glee, be, have you read well,

the glitter aldehyde is there, and teacher, and

one of the group is taken from 3 carbons, the one from

hydroxy,

from hydroxy, it's tone, and up to here it was, that's what

you'll tell me, teacher, but I didn't finish, I don't

hear what I told you, I told you that not

all of them necessarily have to end

in -go, well, there it is, where do I find the

gray, will it be read, you know very well where I find it, where I find it, I find it, for

example, in the

Calvin cycle, in the dark phase of

photosynthesis, it is the precursor that

glucose is formed, or I will also

find it, for example, in

glycolysis, in cellular respiration, okay,

when fructose, as was said, photo,

unfolds into what in glee will be the law

of Indy, hydroxy ketone, to then form

the pilots, the leader, or if it is taken,

it will be amerized, to resemble the

English, will be read calmly, suddenly

no There's no end to what I'm

telling you, but obviously we're going to

do it in the videos after this one.

Okay, we're going to do it during the virtual course.

We have gray, it was read as a 1 to 2

inside trios, and the hydro, if it's

taken as a 1, it's also inside trios.

Now, a

4-carbon piece, that is,

within the group of the

salts. Who do we have?

For example, we have Erythrocyte,

which we have to read, and others, we put to

silence, liters.

We have liters. Someone also has

the goddess. Trios,

very good. Within the acetone of the

salts of pieces, we have the air and air and

true Erythrocytes. Okay, to read, and you already have them. Let's

see, one of 5 carbons, one of 5

carbons that is present in the group

of things, sorry, of the salts.

First, here we have,

for example, the arribos. There, the and the. Hey,

where do you find the ribose?

The ribose is the sugar. The rugose is the

sugar of which air? No, very

good,

sorry. We're not getting confused, it's not

right, arrivals or sugar of the RN and if

the a, well, you already know, or an illusion, 5

carbons that belong to the salts as and

the things to whom I have, I have the

rigorous, to the rigorous, where do I find

the rigorous,

obviously the encounter, well, in the

Carl Vinson cycle, don't you remember the arrival, the

monophosphate of the rigorous, of

phosphate, do you remember the rigorous and

sodium carboxylase, very good, whom do I

also have, cellulose, already without the, already

pointing, no, very good, you're

pointing, teacher, let's see, of 6 carbons,

exoses that belong to, that have the

functional group, you have read that they belong to,

that belong to the salts as, we have

the most flirtatious of all, look who,

glucose, here we have more, within

this group we have, for example,

galactose,

galactose, this galactose, you

know very well that it is forming part of,

is forming part of, lactose, which is

precisely the sugar of the

Milk, then we have the former partner of the

functional group acetone, where we have

the fruit, fruits, which makes

fructose, where it is present,

evidently present in

fruits. It is also

present in the flagellum of the

sperm to give it

motility, to give it strength, to give it

energy so that the flagellum of the

sperm can reach

its target. And we also have wings

and things. Very good, so let's

talk about monosaccharides.

What are the characteristics

of monosaccharides?

First of all, you have to

know, child, that monosaccharides are

sweet, like me. They are sweet, they are

also, teacher. They are soluble, okay, they are

soluble, which they also are, teacher. And they

are also crystalline and soluble. You can make

crystals with monosaccharides. They are

crystallizable. Also, they have a

bond, a cycloal group. Do you think they

have it in the 05, knowing that monosaccharides

are formed by a single little

ball? Let's see the following:

imagine a rosary. You know, a

rosary is... The one who prays for that, you

put here with your little cross, a rosary,

a rosary is made up of several little beads,

yes or no, that's more or less what a

rosebush is like, this thing you don't know is a glossary, it's

made up of several little beads, yes or no,

and up to this one, so obviously

each little bead, each little bead is going to be a

monosaccharide, and this little string that's

joining the little beads, this bond that's

joining the little beads, goes

in the Glucose or citric bond, you're not going to

forget that, so we know very well

that the monosaccharide is made up of

a single bead, look, a single bead,

so this bead can join with

another monosaccharide, no teacher, because it's

only one, so it will have a

glucose-diglyceride bond, obviously it doesn't have a Glucose

or citric bond, we put here, it doesn't have one, it does

n't have a Glucose-diglyceride bond,

therefore here comes what I

explained to you a little while ago,

if it doesn't have a Glucose or citric bond, it will be

hydrolysis, you speak, what do you say, remember

that hydrolysis It's the act of breaking a

bond. Very well, so if it doesn't

have a Glucose or kinetic bond, it's not a

Blue hydrolysate. Well, you have to be

very careful, it's not a Blue hydrolysate. You know, I

asked you something. I'll tell you something. It's a

question from

the university entrance exam, the one you're going to take. The

third biology question from the

university you're going to take is going to say the

following: Listen very carefully. It's going to say the

following:

Mark that you are true or false. Okay, mark

that you are true or false. Question 98

from the National Agrarian University La

Molina, question 93 from the

National University of San Marcos, question 97

from the National University Federico

Villarreal. I know everything. It's going to tell you

the following:

Mark that you are true or false. It's going to tell you the following:

Look, it should say

monosaccharides. Mark that you are true or

false. Monosaccharides do not have

any type of bond. What do you mark:

true or false? You've already

answered, there's no option to

change it. Let's solve it.

Obviously, monosaccharides do not

have a glucose bond. And I say, "Okay, teacher, they do

n't have a bond." I wash my hand. They don't

have a bond. But hold on. You know very

well that last week, or

last class, sorry, we said that the

difference between

inorganic and

organic biomolecules was that organic ones have

carbon-carbon bonds. How do you think, how do you think, let's say

glucose joins its carbons? Because it's

supposed to have carbons 1, 2, 3, 4, and 5, how do you think it

joins them? Through a bond,

teacher. What is that bond called? It's

called a covalent bond. So the

question is, what was the answer?

Can the question be answered? Do

monosaccharides have any kind

of bond? False. Maybe they don't have the carbon-carbon

bond, but they do have

carbon-carbon bonds, which are known as

covalent bonds. I'm very careful

with these questions. What did you answer?

True or false? I hope you

answered false. If not, anyway,

we're here to learn

and even see examples of

monosaccharides, all of them here,

for example, the most well-

known ones, like your example: glucose,

fructose,

galactose, etc., etc., etc.

Okay, very good. Now then.

Let's talk about oligosaccharides. You know that

monosaccharides are made up of just

one, one, one, in a single little ball.

Let's use another color,

Victoria pink, your favorite color. Just one little

ball, one little ball. That's how

monosaccharides are. They're just one little ball.

Now, disaccharides—I mean,

oligosaccharides—are made up of

2 to 10 little balls. From 2 to 10, teacher,

if it has 11, no, if it has 11, it's a

polysaccharide. If it has 3, 4, or 5, it's an

oligosaccharide. Remember that the word "

olives" means "little," and from carbohydrates,

monosaccharides are just one, oligosaccharides are

two to ten little balls. Very good. So,

oligosaccharides will be sweet, of course, they are

sweet. They will be soluble, of course, they

are

soluble. They will crystallize, of course, they

are crystallizable. Let me give you an example of

crystallization. I'll give you an example of the

sugar you have on your table, the

sugar that you added to your milk this morning.

Coffee, milk,

your water, that sugar,

that's called sucrose, and that sucrose

is made up of two things, I'm

telling you this, but I forgot to mention it.

So I ask you, I

ask you, that sugar that you use in the

morning, is sweet? Of course it is.

That sugar that you use in

the morning, is soluble? Of course it is, teacher.

That sugar that comes in your packet in the morning

is in the form of crystals, of course you realize,

so it's sweet, it's soluble, and it's

also crystalline and it tastes very good. Hey, if we

're talking about two to

ten little balls, obviously these

little balls have to be joined together.

So if they're joined by a bond,

they have a Glucose or citric bond. Of course, if they

have a Glucose or citric bond, then

if they have a Glucose or citric bond,

therefore I ask you, if it has a

glucose-hydric bond, if it has a glucose-

hydric bond, can it

be hydrolyzed? Of course, if I can

break bonds, I can afford to break them,

can it be hydrolyzed? If they are

hydrolyzed, you speak

and Even if they are hydrolyzed, bless, very good

children, there it is, if they are hydrolyzed, bless.

Now here I can talk about the

union of two monosaccharides. If I have 12

monosaccharides, that is,

I put two little balls here,

if I combine two monosaccharides, this union of

two little balls will be called a disaccharide.

Disaccharide, teacher, what? I mean, if I combine

three little balls, it's called a disaccharide. That's right, that's right. So,

in

this segment of the whiteboard, we're going to

talk about disaccharides. Pay

close attention, please.

We're going to see what happens when I combine

glucose with something else. For example, if I

combine glucose with, let's say,

fructose, what does that produce? Glucose plus

fructose will produce sucrose.

And you know, sucrose—and explain that for a

moment—sucrose is table sugar,

present in sugar cane. You don't have to

doubt that, teacher. What was

decided? Combine glucose plus galactose. Look, look,

glucose plus galactose, what happens?

I'm going to form lactose. Where is it

found? Lactose, obviously,

lactose is the sugar in milk.

Some people

are lactose intolerant.

What happens is that

people who are

lactose intolerant don't have the enzymes that break down

lactose. Therefore, this

lactose will

cause them gas, nausea, and other

problems. Okay, now, what is lactose-

free milk? Well,

teacher, it's milk that doesn't have

lactose. No, there can't be milk without lactose

because lactose is a

characteristic of milk.

So, teacher, why do they call it lactose-free milk?

You know why they call it lactose-free milk?

Because it's

easier for advertisers

to tell you "lactose-free milk" than to

say "milk with enzymes that break down

lactose." So,

lactose-free milk is actually

milk that contains lactose but has

enzymes that you don't have, which break it down.

The act is very good:

glucose plus galactose equals lactose. What happens

if I put two glucose molecules together? Glucose plus

glucose, what does it form? If I put glucose

plus glucose together, it will

form maltose. Michael, I can't find

the butterflies. Have you heard of malt sugar,

Clark? Where? In beer? Well, that's

precisely where I'm going to find this

maltose. No, glucose plus glucose, I'm going to

find it as beer sugar,

malt sugar. And what happens if I put

glucose plus glucose together again? It will

form... what? You see? But do you know

the difference? Do you know the

difference between the two?

The difference is... Look,

glucose and maltose will be due to the

union between two glucose molecules, but by an

alpha-glucose or citric acid bond. On the other hand, lactose will

be from the union of

glucose plus glucose by a beta-

glucose or β-glucose bond. So, that bond by

which they will join will determine

certain characteristics of the sugar. How

is that, teacher? Let's say I'm a

monosaccharide and my little friend who's here on

the imaginary side is... A monosaccharide,

if we join hands, we'd

hold hands. For

example, we'd make

a butterfly shape because we're joining

by a bond.

But if we join feet, feet together,

we'd

make a shape, obviously, because we're

joining by a beta-glucose bond. And that's

basically it. So don't

forget:

glucose plus fructose = sucrose; glucose plus

galactose = lactose; glucose plus

glucose by an alpha-glucose bond;

maltodextrin; or glucose plus glucose by a beta-glucose bond. I know, you

saw it. Very good. We've

talked about oligosaccharides. Now

let's move on to polysaccharides.

Polysaccharides, guys, is when I

talk about a group of

11 or more monosaccharides. Okay, 11

or more monosaccharides. So here

comes the little detail: these will be

sweet. These are sweet

polysaccharides. They profess sweets, no, they're not

sweet, okay, they're not sweet, they're soluble, they

're not soluble, good, they're not soluble, they're

crystallizable, they're not crystals, if they're going to misbehave, well, they're not

soluble

either, they're not crystals, and they

rebel against them, they're not interested, they're not interested, they do

n't want to know anything,

therefore,

if it's the union of 11 or more, they'll have

glucose and diglyceride bonds, of course, of course,

how the

monosaccharides are formed, they have a glucose

or citric bond, good, so if you have a

glucose or citric bond, if you have a glucose bond,

it indicates they'll be hydrolyzed, of course, well, if they're

hydrolyzed, they're hydrolyzed, that's it,

if they're hydrolyzed, very

good, what other characteristic can we

give to polysaccharides? Their function, their

function, what function do

polysaccharides have? Here they are, look, you're

seeing it here, two types of function:

structural and storage, let's put it

in bold so we can

organize the information, I'm here, my motorcycle, well,

not brought from abroad,

Montenegro, here it is

We're putting "function" here. What is the function?

Structural function and storage function.

Who has a structural function?

Those who will have a

structural function will be, for example, for

example,

for example, if cellulose...

OK, cellulose has a

structural function. Another one that has a

structural function is chitin. You know, chitin,

cellulose, kids. Or do you know where you're going to

find cellulose? You're going to

find cellulose present in the

secondary cell wall of plant cells. We're

putting "cell wall of plants" here. Plant cell walls. Plant cell walls. In

the cell wall

of plants. In the cell wall, teacher,

in the secondary wall. You don't have to

forget that.

Secondary wall. And chitin, where do I find it?

In the cell wall of which ones? Of the little

fungi? There are only...

no, teacher. I'm also going to find it in the

exoskeleton of arthropods. Good, take note: in

the exoskeleton of arthropods.

Chitin is also going to have a

very important nitrogenous compound

called... called...

glucosamine. A

simple man to learn, not a common man... a simple man...

blue thing...

and that's it. And

cellulose for the... Plant cell walls contain

chitin, the secondary cell wall

of fungi, and it's also present in the

exoskeleton of arthropods. What does that mean?

For example,

their shell, their wings, their

external parts. Okay, and it

also has a compound

called glucosamine. Look here,

even the key is glucosamine. Professor, it has

glucose, of course, you saw that. Very good. Let's move on to

another storage function.

For example, we have

glycogen here. Look, we have

glycogen, and we also have starch.

Okay, we have glycogen,

and we have starch there.

Where is glycogen present, professor?

Glycogen is

basically present in the

muscles and liver, okay? In the muscles and

liver of animals, obviously. And starch is

present

in the roots and stems

of plants. So, glycogen is a

glucose storage site in animals, and starch is a glucose storage site

in plants. Obviously, I'm

telling you that it's

present in roots and stems because

we're still at this level. When

we get to the cell, okay, we'll get there. I'm going

to talk to you about an

organ, the one exclusively responsible for storing these

nutrients, and I'm going to ask you questions, and

obviously you're going to answer. I'm going to

tell you in which part of the cells

starch is stored. In the plant cell,

you're going to tell me, "Teacher, in such and such organelles."

And I'm also going to ask questions

from the bi-weekly exam that we're going to give you.

Roots and stems, roots and stems,

glucose storage? No, glucose is stored in the

form of starch.

There was a little question that your friend

asked me the other day, a little question that went like this: "

When I eat a piece of bread, how is

this piece of bread absorbed

in my body? How is it absorbed? How does it

get into my blood? It

gets there as bread, obviously not,

the boy asked me, teacher. And as

glycogen? No, glycogen, you know what it is,

we put it here. Imagine the

following: imagine you have a bag. There's

a bag, and inside the bag

you have, I don't know why it occurs to me, marbles.

The bag is full of marbles, little

balls. How can you continue with that,

Michael?" Marbles, marbles, little balls, ping

pong, suddenly they don't understand marbles anymore, if

not, Google, it's good that

many are from now, well, Maicon, if they

are pure, they don't know any Dota, Free Fire, they don't

even know any Vaho, not even,

well, marbles, you search on the

internet, it's marbles and little balls, little balls,

so you know what we are going to do, this

whole package, this whole bag,

if this bag is in an

animal it will be called glycogen, if

this package is in a plant it

will be called starch, okay, but what

is each of the marbles, each of

the little balls, what is each of the little

chips that are inside, what are they, they are

glucoses, okay, so the set of

glucose in an animal is glycogen, the

set of glucose in a plant is

starch, so what was the answer

of the little friend, how is the bread I eat absorbed

into the blood, it is

absorbed in the form of glucose, not

starch, okay, starch is the reserve,

when your blood wants glucose, well,

glucagon comes, it breaks down this

glycogen and the glucoses will be released,

very good When we talk about

proteins, we're going to

talk about glycogen again for a

little bit because we're going to mention

a hormone known as insulin. So,

what happens with

insulin? Look, glycogen is stored

in the liver. It's already there, it's been

studied, the glycogen is already

stored. You

wake up late and you have to go to

school. You don't want to be late

because that day you have

biology. You want to go to school very early, so you did

n't have breakfast. What happens

to your body? Well,

the glucose is supposed to have been stored in

your liver.

So, since there's no glucose in your blood

for your cells to do

cellular respiration and therefore

obtain energy, what does your body do? It sends it

out. Because

insulin sends it—I mean, it

sends glucagon—to go to the

liver. And the only man who passed by—

sir, please—in the blood there's no

glucose. I need to break down that glycogen

that's already there, break down this storage that's

there, to be able to release glucose into the

blood so that each

cell can capture its glucose and do

cellular respiration. You can get

energy so this child can stay

awake and perform well throughout

biology class. So what does

glucagon do? It breaks down glycogen,

and the glucose is released into the bloodstream. And what happens is, well, what you

already know:

glucose enters the cell, and

cellular respiration occurs. Okay,

but what happens when you

get home at night and your life

is like a party, a children's party? Botero

is still a child, eating and

eating candy, lots of sweets. Simón was

born with three liters of water to drink with a

straw. What happens? You have an

excess of glucose in your blood. What does

your little body do? It

says, "Hey, you know there's a lot of glucose in the blood,

so what am I going to do? I'm going to take

advantage of it and store that glucose

in the liver. I'm going to store it in the form

of glycogen." Who does that?

Insulin. Okay, what does insulin do?

Insulin sees glucose passing through the

blood, grabs it by the ear, and takes it

to the cell. The cells are real now,

because we already have

glucose here. Okay, and it takes it from the

ear to the liver so that it can be

stored. Okay, that's it.

Importance, well, I don't expect you to

understand what glycogen is and what

starch is, simply a

glucose reserve, a glucose sac in animals

and

plants. Okay, kids, very good, very good,

very good. You know that you

can ask any questions you have in

the WhatsApp group. Any questions you have, you

can or should ask in the

WhatsApp group. Okay, let's move on to

the next

biomolecule, lipids.

We're going to talk about lipids. Do you remember I

told you that glutes were

sugars? Very good. So, what are lipids

going to be, teacher? Lipids are going to

be fats, fats, fats, and

oils. Fats and oils—any

fat or oil you know is a

substance. Very good. Therefore, if they are

fats and oils, they are soluble in water.

What do you say? No, they aren't soluble in water. They aren't

soluble

in water. Also, also, kid, also, do you

remember I told you that glutes

had an energy of four

kilocalories per gram? Very good.

Lipids are going to have an energy of,

what, approximately 9

kilocalories per gram? gram if you wean yourself you realize,

no teacher, but that's more

than double, yes, then teacher, I live, well,

in the morning I grab, I eat a lot

of fat, I told you, I told you that the glutes

are a source of immediate energy,

whereas lipids will take longer in

the metabolism, well, if you have a fatty lunch or

dinner,

a pork rind, a lot, you'll be

active at night, very good, let's continue,

why? Because the metabolism will take

longer, but you'll have plenty of

energy, or the next day, it's red, and

because of what's heavy, but very red, teacher, the

glutes can double, the sun, where, where, where, where,

if they are soluble, the

glutes, the glutes are, for example,

soluble in gasoline, in ether, in

formaldehyde, in those compounds, in those compounds, not in water.

Today, water

is a polar compound,

but therefore, in other words,

we can say that lipids are not

soluble in polar compounds, but they are

in nonpolar compounds, well,

we can classify them, teacher, of course, we're going

to Lipids are classified in two

ways: saponification and non-

saponifiable. "Saponifiable" means

that soaps can be made with this

lipid. "Non-saponifiable" means that

soaps cannot be made with this

lipid. You might say, "Okay, okay, let's

change the subject." "Saponifiable" lipids are

those that will have fatty acids in

their structure. If they have fatty acids in

their structure, they will be saponifiable.

Let's change it to "

with fatty acids," "with

fatty acids," and "with fatty acids." And "

instantaneous" lipids are those that do not

have fatty acids. "With fatty acids," and "unsaturated."

Very good, there it is. Now,

teacher, everything's great. But what is a

fatty acid? A fatty acid is a chain

of carbons, a

carbon chain. Okay, now you're going to see two types

of fatty acids. Which ones, teacher?

Saturated fatty acids and

unsaturated fatty acids. Let's draw a

fatty acid here. Look, here we draw a

carbon chain. I don't see this

carbon-carbon-carbon-carbon bond. Very good.

5 the Carbons, hydrogens, hydrogens, that's what

a fatty acid is for. Look,

that would be a fatty acid. Well,

the structure of any fatty acid,

right?

And that's it. It's the structure of any

fatty acid. I

have the saturated fatty acid, which

means saturated fatty acids. Simple

means that the chain, or the carbons,

sorry, the carbons, are going to be

saturated. You know from chemistry that a

carbon, when it's saturated, is when it

has all four bonds in the chain. When it has,

when the chain is full of only

single bonds,

we put it here. Saturated is when

the chain has single bonds.

Okay, single bonds. On the other hand, unsaturated

is when the chain is going to have

multiple bonds. Okay, we put it

here. We put it here when the

chain has multiple bonds.

Therefore, if the chain has only

single bonds, it can

have some kind of fluidity. Of course

not. Look, it's all tightly packed. The

chain can't move. Therefore, the

chain, the

saturated fatty acid is going to be solid. Okay,

solid.

If it has a double bond here, if it has

to do with a double bond,

let's say, and it loses this bond of Here,

because carbon, you know, only

has to have four bonds in 1, 2, 3, 4. On this

side, the chain can move if

I keep changing it. Here, I

put a double bond and erase this. The meat becomes

more flexible. You see, the head is

flexible. Therefore, here in the little

chain, or the unsaturated fatty acid, it won't

be solid, it will be liquid, okay, liquid,

semi-liquid. Very good. Now,

what type of fat do you know that is

solid?

For example, lard. Good, for example,

lard, for example, what else? Well,

lard, basically no. And in liquids, what

fat do you know that is

liquid? For example, oils. Good, for

example, oils. Where do we put lard here? We put lard

here.

For example, lard, for example, lard. An

example, we are putting

oils here. Very good. Now, obviously,

what origin does lard have, Michael?

Animal or vegetable? What do you say? Lard

has an animal origin. Good, animal origin. Animal origin. That's it, animal origin.

And

what origin does oil have? Obviously, it

has a vegetable origin. That's it, vegetable. We

would have put this, as it

says in the list, no. In a list, but due to

space constraints, we've

put it in your

nice little notebook: saturated (pure

single bonds), unsaturated (also present multiple

bonds), liquid (for example,

oil, which is of vegetable origin),

saturated (single bonds), solid (for example,

butter, which is of animal origin). Very good,

guys, we've

classified them. Now we're going to talk about

the classification.

Within saponification, there's a

range of lipid types, and within

saponification, there's also a

range of clean lipid types. Okay, I think that's enough for now. We're

going to do it

here. We have the

simple lipid type. Within its classification, we have the simple

lipid and the complex lipid.

In simple lipids,

we have the

derived lipid. There isn't any more.

Let's go with the simple ones.

A classic example of

simple lipids is

triglycerides. Look at triglycerides.

Why are triglycerides called

simple lipids? Because They are obviously

formed only

by alcohol, or

what kind of

alcohol? Glycerol. Look, it's made up

of glycerol, and it's also made up of an

acid and a fatty acid, nothing else. Okay, it's

called simple because it's only

made up of alcohol and a fatty acid. If it

had something else, it wouldn't be simple anymore, it

would be complex. But since it's only

made up of alcohol, glycerol, and a

fatty acid, it's considered a

simple lipid. And we were just talking about

triglycerides.

Triglycerides, look, triglycerides are

made up of this little

head, we'll call it one. This

second one, these

green branches, we'll call them two, and

here's this link that will join the two.

What will

one be called? What will one be? This one will

be precisely the alcohol. Look,

glycerol, okay, it will be the alcohol,

glycerol. This 2, what will these 2 be?

These are the

fatty acids. They have already been... We put

fatty acid here, it stands out, right? Very

good. So, if we have the fatty acid

present, how many do you count? 1, 2, 3? Since it

has three fatty acids, that's why it's

considered as 3,

and 33... Okay, very good. So,

volume 3 fatty acids, that's why it's

considered a triglyceride. Don't

forget. Very good, teacher. And

through what bond are they joined?

Through what bond? In the... and... the glycerol

with the fatty acids are

joined. Mind the bond, where to put it here? Bond, Esther.

Okay, external bond. You're going to

forget, what's it called? Bond, just like your

friend Esther. Very good, that's it. Now, what

is the function of triglycerides? Well,

first of all, it forms part of...

let's say, part of the

tissue, adipose tissue. It forms part

of adipose tissue. Now, thanks to

being part of adipose tissue, it's

a thermoregulator. It keeps

the organs warm. Because, teacher,

because it's like you have

a very thick jacket on top of you.

So it keeps your body warm. That is to

say, since it's not a house, it's a...

A lot of fat is going to keep your

body temperature stable,

the internal temperature of your organs. That's why

your chubby friend is

always hot and always

sweating. If you don't

remember, say hi to your dad.

Chubby people are always sweating

precisely because they have a lot of

fat, and that fat is going to heat up or

keep their internal organs very hot,

and the body is going to react

as if it were very hot and is going to

release that heat in the form of

water to generate sweat so that

it takes away the heat. Okay, that's very

good. Now it's thermoregulatory, and you also

have to know that it serves as a reserve.

Look, energy reserve. Okay, it serves as an

energy reserve. Okay, energy,

very good. It's part of

adipose tissue, it's thermoregulatory, and it's also an

energy reserve. Those are

triglycerides. I have another type of

lipid, teacher. It's always clear. I have

alkaline lipids. Look, I have alkaline lipids.

What's the difference between them? And

triglycerides and waxes,

if triglycerides are also

made up of fatty acids and glycerol,

here I'm going to put it made up of

fatty acid first, first we're going to put 0,

already made up of glycerol,

we put here made up of glycerol, the

alcohol, glycerol and fatty acid, but

you know that this glycerol and fatty acid,

we're going to put here

both of long chain, both of long chain

and complex, long chain and

also complex, we put a and glycerol,

alcohol, glycerol and fatty acid, both of

long chain and also complex. Let's see

an example, an example of a wax that

I know is Michael, the ear, what is

the wax

of the ear called, be a, I mentioned, for example,

earwax, hey, earwax, we have it in the little

ear, we take it out with a little spoon, you see

the yellow stuff, that there is earwax, well,

another example we have cutin, look, the cutin

we have here, further on we have the

cuticle, we have someone else, we have, for

example, wax, beeswax from the

honeycomb, look, beeswax,

well, we have here, further on we have earwax, we

don't put Earwax, not lanolin.

Lanolin is better than lanolin.

Lanolin is the wax present

in wool. You know, in the mountains we

have sheep, we have

alpacas, we have these little animals that

live in very cold environments. So,

this little animal, well, you've probably seen it in

the news, the

next day in the frosts in Puno. It's

a region of Peru. Well, in case you didn't know, there are

people from Mexico here in the

Maicon virtual course, so we have to

inform those young people a little. Well, Puno

is a region here in Peru where it's very

cold, and it's a region in the

mountains where it's very cold, and

generally every year there are frosts, that is,

the temperature drops a lot, and in the

news it shows that the

animals are moving from the cold and all that, but the

animals that survive, you see them with a

lot of ice on their backs. Look, you

put some ice on your back

all night, you'll die. I don't do

it because they don't die. Well, they do

die, but these ones that have suffered,

why haven't they died? They have The

ice on the back, what happens

next, they have this series in their

fur,

they have lanolin, and what does lanolin do?

Lanolin

is going to be in charge of, how do I explain it,

repelling water. Well, it repels water. It's like if

you try to

put oil on my hand and try to

wet my hand, you won't be able to because the

oil will cover, it will protect my hand. It's

something like that. The little wool has to do that, and

it will prevent the water from coming

into contact with the wool.

Therefore, the water won't be able to pass through to

the skin. Well, it will stay there, just

in the wool. It won't pass through to the

animal's skin. It will get wet, but not very

wet, very little. On the

other hand, if it didn't have that wax,

the animal would get wet and move around, it would

die of cold, it wouldn't die of pneumonia, or

anything else that could get it. Okay,

little ones,

very good. Those were the simple lipids,

triglycerides, and also laser. And okay, let's go

with complex lipids. To

say complex lipid means that in

addition to having

fatty acid, glycerol, and alcohol, it will have

something else. In this case, it will have a

phosphate group and a nitrogen group.

Okay, so it's called complex. Remember, it's

called complex because, unlike

the simple lipid, besides having glycerol and

fatty acid, it will have something else. In this

case, it will have a phosphate group and a

nitrogen group. We put it here.

The complex lipid wasn't going to be

glycerol. There it is. We put

glycerol here, plus fatty acid. But

how many fatty acids do we see here? We

put here, we

put here fatty acid, plus

a phosphate group and

a nitrogen group. Let's put it

with another color, does it look pinkish?

Okay, over there, over here, also, over there. Look,

remember that the simple lipid

only has glycerol and fatty acid,

whereas this complex lipid, besides

glycerol and fatty acid, has the

phosphate group and the nitrogen group. Also,

how many fatty acids will I have?

I'll have two fatty acids, okay?

Here they were Three, look, three here, there are two. Okay, let's

see,

a classic example of a complex lipid

would be the very well-

known phospholipid. So,

here we put the phospholipid,

phosphorus, bili, surely, surely, little phospholipid. Does it ring a bell? Does it ring a bell?

Yes or no? Does it ring a bell? Does cytology

ring a bell? Maybe it rings a bell? Of course, well,

because the phospholipid, the phospholipids

are forming part of the

cell membrane, the shell that

the cell has, the envelope that the

cytoplasm of the cell has, is going to be called

precisely the cell membrane, and this

cell membrane is going to be composed of

phospholipids. Very good, there you go.

Also, you have to know that a

phospholipid has two regions, a region

known as a polar region and a region

known as a non-polar region. Therefore, if it

has a polar region and a non-polar region, it is going to be

known as an

amphipathic molecule. Okay, an amphipathic molecule. There you go.

Here I have

drawn a phospholipid. Okay, the

phospholipid, as you can see, has three

parts And you have 1, 2, and 3. Okay, let's

expand on this. Now, it has three

parts, and you know what

number one is going to be? Number one,

obviously. Then the phosphate group

and the nitrogen group. Look, 1

corresponds to the head. 1

corresponds to the head. Therefore,

1 would be precisely the

phosphate group and the nitrogen group. Okay, teacher,

I'm here. What is the green one?

What is the green one? It would

be the alcohol.

This green one would be the

glycerol. Okay, this green one would

be the glycerol. Which one, teacher? This one here. There we

are numbering. We are

numbering. Very good. And this one here, number 3. The

3, which would be the

two fatty acids. Okay, we

put it here. So, this

number three means, or rather, it is

precisely the two fatty acids that

are part of the complex lipids.

Very good. Let's see the zones. Remember

that this is group 2, dealing with the

alcohol and the fatty acids. Let's see the

zone. The little head, the little head, the

little head will be known as the

polar zone. The little head will be the

polar zone, teacher. And the little tail, what will

the little tail be? Well, it will be the

apolar zone. The apolar zone, like

the polar zone, can mix with

water. The polar zone can mix

with water, so we know it as a

hydrophilic region or zone, however you want to call it. Well, hydrophilic because it

can mix with water, it

tolerates water. On the other hand, in the

polar zone, this part here, which

is obviously fat, look, look at this, since it's fat, it's fat.

Fat can mix with

water, obviously not. Therefore,

this will be known as a hydrophobic zone or

region. It

has a phobia of water, it's afraid of

water, it absolutely rejects water.

Because, teacher, this little part here is

nothing more and nothing less than fat. That's why it's

a fatty acid, it's fat, and

fat doesn't mix with water. On the other hand,

that little part, the head, can

mix with water, therefore

hydrophilic. Hydrophobic, hydrophilic,

and that's it. That's

with respect to

complex lipids. You know the cell membrane,

right? The cell membrane is more or

less like this: head, tail, head, tail, tail, tail. Since it

has two

layers, it's known as the

lipid bilayer. It has two layers. I have here

the head, tail, head, tail, tail.

Therefore, this area here

can combine with water, the

peripheral region, and it can combine with

water. But the central region, don't you see that

these here are fatty acids.

Since this is fat, it can't combine

with water. Hydrophilic region,

hydrophobic region. Don't forget, I was...

very good, let's continue. So,

what is the other type of lipid that

we know or that we are going to learn about

in this video? It is precisely the

derived lipids, which in this case are non-

renewable because they are non-

renewable, teacher. They are insignificant

because they do not contain fatty acids. Also, it is

called a derived lipid because these

lipids are derived from... and from whom are they

derived? Lipid derivatives will be

derived from the cycle. Look, look,

look, a very short name, not

a common name, a name we repeat

daily: cyclopentane, cyclopentane, cyclopentane, cyclopentane. We

start there, we

increase danger,

cyclopentane, perhydrophenanthrene. There's

a very common name, or cyclopentane,

perhydrophenanthrene. These

lipid derivatives will come from

the cyclopentane,

perhydrophenanthrene cycle. And right here

we have the rings. Look, the cyclopentane,

but hydrophenanthrene, is a

set of rings. You see, at some

point, you see here, some

fatty acid, no longer, as if it were no longer

fatty, then it's known as a non-fatty acid.

Well, there's the cyclopentane. I haven't

drawn it

here, teacher, what do you do? Take things out,

baker, with C, the A, B, and C, precisely, it's

the rings of phenanthrene. You don't

have to forget about them, they are the

rings of phenanthrene. And teacher, what is it?

How many carbons does it have? 1, 2, 3, 4? 5. And

since it's a closed chain, it's known

as the

cyclopendic cycle. You just have to use this

word, not cyclopenta, no, very good. There it is.

Now, teacher, and where am I going to find, for

example, derived lipids? Where am I going to find them?

Let's put an example

here. Let's put

examples here. Where am I going to find the

derived lipid? Let's put it in purple, okay?

Let's

put it in purple. Where can

I find the cyclopendic cycle, but

hydrophenanthrene, or the derivatives of the

periodic table cycle? Where,

for example, do I find it in

cholesterol?

Teacher, in cholesterol, of course. And teacher,

where is cholesterol found? I'm

going to find cholesterol at the

level of the cell membrane. Okay,

there I'm going to find cholesterol at the

level of the cell membrane. There I'm going to

find cholesterol. Very good. And

also, cholesterol is going to

form, look, it forms,

steroids. Let's see, let's see, a

steroid, for example,

sex hormones. Okay, for example,

we put here, for example,

sex hormones. Very good, we put

sex hormones. Within those

sex hormones, who am I going to... Let's

find with the little orange. Look, with the

little orange, who am I going to find? For

example, I'm going to find, for example,

testosterone. Look

at testosterone, and you know very well that

testosterone is going to give

males their masculine characteristics.

Okay, and we also have, for example,

estradiol. Estradiol is going to be in charge

of giving females their feminine characteristics.

Okay, that's it. Where else can we

find

lipid derivatives? We can find them

in bile acids. Look, what do

bile acids do? Do you remember

bile? Have you heard about bile?

Bile acids are going to be in

charge of... let's put it here, little

orange. Okay, they're going to be in

charge of breaking down. Look, what do they break down? They

obviously break down fats. Okay, they

break down fats. Let's talk a little

about this when we get to the

digestive system. Okay, and then, well, I ca

n't talk about

vitamins. Look, but all the vitamins,

teacher, you don't have to talk about

vitamins. Look, look, the vitamins here,

and the popular vitamins. Okay,

vitamins. Teacher, which of the

vitamins? You can ask me about any of them,

but in... In this case, we're going to talk a

little bit about vitamin D.

You know very well that vitamin D is in

the skin, right? It's

in the skin. Vitamin D is precisely in

charge of calcium metabolism.

Okay, we put calcium metabolism here.

Good, vitamin D metabolism, calcium metabolism.

Very good,

very good. So you don't have to

forget that

lipid derivatives, okay, derivatives are

derived from the cyclopentane-

phenanthrene cyclopentane.

Repeat after me: cyclopentane-

phenanthrene. I'm referring to the cyclopentane-phenanthrene cyclopentane.

Very good. For example,

cholesterol, which is part of the

cell membrane, we'll talk about that in

cytology. Also, cholesterol

forms steroids, such as

sex hormones like

testosterone and estradiol, which

give

individuals their characteristics. Okay, and also, I have

bile acids, which break down

fats, they digest

fats. And I also have vitamins, like

vitamin K and vitamin D. You

know very well that it's in the skin and that it's in

charge of calcium metabolism.

Today, one A quick question: between fatty acids and

glycerol, what is the bond

called? What is the bond called? So,

we're going to put it here too. There's

also an esther bond here. Look how

pinkish it is. There's going to be a bond here too.

What is this bond called? It's going to be

called an esther bond. And do you know

what the process for forming esther

bonds is called? The process for forming

esther bonds is going to be called a

verification. Don't forget, obviously

we're going to talk about that when we get to

organic chemistry later on. Okay, kids,

very good. So

here we finish what is

organic biomolecules, part 1. The

next class, I think it will be

Saturday, we're going to talk about... on

Tuesday, I think... I don't know which one it will be,

but we're going to do what

corresponds to DNA, not nucleic acids and

proteins. Okay, kids, to finally

move on to cytology. Okay, so calmly

we're going to learn in detail each of

these things so that you can

successfully face your entrance exam. Okay, kids, that's it. So, well,

I'm

David R. This was exclusive to the

Mehdi Sciences virtual course.

See you later, bye.

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