Transcript Student PPT Notes

BIOLOGICAL MOLECULES
Ch. 3, 6.4 + 6.5
Ch. 3 Biological Molecules
3-1: Why is Carbon So Important in Biological Molecules?
3-2: How are Organic Molecules
Synthesized?
3-3: What are Carbohydrates?
3-4: What are Lipids?
3-5: What are Proteins?
3.6: What are Nucleotides and Nucleic Acids?
6.4: How Do Enzymes Promote Biochemical Reactions
6.5: How are enzymes regulated?
Chemical Compounds
- _____________ backbone
bonded to ____ atoms (CH4)
- can be very _____________
- more organic cmpds than
inorganic
- common in all living
_______________
- ______ carbon (H2O
/ NaCl) or hydrogen
atoms (CO2)
- less complex
- less diverse
3.1: Why is Carbon So Important ..?
 unique bonding properties of carbon are key to the complexity of
organic molecules
1. ________  4 valence electrons
(room for 8)
can form up to __ bonds with other atoms
or itself
capable of making ______________, and
____________ bonds
hydrogen
carbon
nitrogen
oxygen
2. can assume complex _______ (______________ chains,_______,
_____________, and _______________)
3. can attach to ____________________ groups which will
determine characteristics and reactivity of molecule
 functional groups – ____________& more likely
to _______________ with others
sulfhydryl
carboxyl
phosphate
amine
3.2: How Are Organic Molecules Synthesized?
 ______________________ are large polymers
Ex._____________________
_____________________
_____________________
_____________________
1. Biomolecules are ________________through
____________________or condensation reactions JOINS monomers together
 H & OH are _________________ to form ____________molecule
https://www.youtube.com/watch?v=QltPTqEhSaQ – explains monomers & polymers as well - good
2. Biomolecules are _________________________through
b) _____________________ breaks apart polymers into monomers
 1 H2O molecule is ________________________the monomers
https://www.youtube.com/watch?v=QltPTqEhSaQ – 4:15 starts hydrolysis
3.3: What Are Carbohydrates?
http://www.tv411.org/science/tv411-whats-cooking/carbohydrates-science-lesson - online activity for Intro to
Carbs (chemistry & digestion)
A. Carbohydrate Basics
 ________________atoms in the ratio of ______
 most small carbs are water _______ (________________
= water loving) due to OH functional group (i.e sugar
cube in H20)
 provide and store ______for cells (i.e cellular respiration)
 structural _________ (plants, insects, bacterial cell walls)
Sugar dissolving in water
hydrogen
bond
water
hydroxyl
group
B. Specific types of Carbohydrates
1.
__________________: C6H12O6 (CH2O)n n = 3-7C
 1 simple sugar (1:2:1 ratio of C,H,O)
 most end in “_______” and named by # of Carbons
Examples
a) _____________/hexose (6-C)-most common in organisms
b) _________ - fruit sugar (corn syrup, honey)
c) _____________- milk sugar found in lactose
d) __________/pentose (5-C) or ______________
(RNA)
and
(DNA)
Numbered carbons
C 6'
These will become
important!
5'C
4'
O
C
C
1'
energy stored in ______ bonds
harvested in cellular respiration
C 3'
C 2'
 _______ –molecules w/ same number of atoms but different
arrangement (________________________ formula with a
_________________________formula)
__________________
2. _______________________: ___________________
 2 monosaccharides joined via dehydration synthesis
 general formula is used for _________________storage
Examples:
1) __________ (table sugar) = glucose+fructose
2) ___________(malt sugar)= glucose+glucose
3)__________(milk sugar) = galactose+glucose
Formation of a Disaccharide
Glucose
Fructose
(__________) (___________)
Sucrose + _________
(_________________)
dehydration
synthesis
H2O
+
3. Polysaccharides
 chains of monosaccharides (_______________________)
 costs little to build; easily reversible = release energy
Examples:
1) ______________: plant energy-storage
2) ________________: animal energy-storage
3) _______________: most imp. structural polysaccharide
(cell walls of plants)
4) ___________: armour of crabs, spiders, fungi
Polysaccharide diversity
• Molecular structure determines function
in starch
in cellulose
isomers of glucose
 structure determines function…

Starch vs. Cellulose
starch
_____ to
digest
enzyme
cellulose
______ to
digest
enzyme
only bacteria can digest
Cellulose = undigestible roughage
• most abundant _________ cmpd on Earth
• herbivores have evolved a mechanism
to digest cellulose
• most carnivores have
not and that’s why
they eat meat to get
their energy & nutrients
Cows digest cellulose well; no need to eat other sugars
Gorillas can’t digest cellulose well; must add another sugar
source, like fruit to diet
helpful
_____________ live in
an herbivores digestive
systems & help digest
cellulose-rich (grass)
Breakdown of Disachharides & Polysaccharides
Via _________________
Polymer + H2O  _____________________________
_______________________ Disaccharides or Monosaccharides
Disaccharide + H2O  ___________________________
_________________ Glucose+Glucose+Glucose+Glucose
hydrolysis
Ch. 3.4
A. Lipid Basics
 __________________of H to C atoms
 contain large chains of non-polar _______________
(hydrophobic/H2O insoluble)
 _____________________energy storage (btwn C-H bonds)
 _________________________component; building blocks
https://www.youtube.com/watch?v=ulIjtl4FPDQ – Lipid structure and function (12 min)
B. Specific types of Lipids
1. ________________________ (oils and fats):
* only contain ______________________
* made up of 3 monomers called __________(long chains of C&H
with a carboxyl group – __________ on 1 end) attached to a
____________(3C backbone)
* uses primarily as ________________________ molecules
* contain ____ as many _______/gram than Carbs & Proteins
Formation of Fats via Dehydration Synthesis
Triglyceride
https://www.youtube.com/watch?v=eESpP5okA1I (@ 4 min energy
and formation of)
https://www.youtube.com
/watch?v=E3JkXdjQJJg differences explained
between all 3
all single bonds
btwn C-atoms
- animal fats
(solids; red meat;
whole milk
at least 1 double bond
btwn C-atoms
- plant oils (liquids; fish
nuts)
1 double bond
more than 1
double bond
Good Fats vs. Bad Fats?
Fats (__________) Oils (___________)
(butter/lard)
corn/canola oil
-produced by animals -found in seeds of plants
- ______________ FA -____________ FA
- lots of H
- less H
Hydrogenation & Trans Fats?
 commercial process where some double bonds in
unsaturated FA are broken and hydrogens are added to the
carbons
- __________ liquid oils
to solid fats (trans fat)
http://healthland.time.com/2013/11/07/7-foods-that-wont-bethe-same-if-trans-fats-are-banned/ - explains trans fats and
shows examples of fods that contain them
2. _____________
* chemically similar to fats (1 _____________)
but have a long ____________________
* humans & most animals lack appropriate
enzymes to break them down
* highly _____________ (solid @ room temp.)
* ___________________ component &
______________________function
3. _________________________
* chemically similar to oils (1 ______________________) but
have a ____________________________
* crucial _________________ component of cell membranes
Phosphate
Glycerol
Fatty acids
3. ____________________
 don’t resemble fats; have ________________
 _________________ – most common steroid
 precursor to Vit D, testosteronel, estrogen
 __________________component in animal cell membranes
 2% of human brain (insulate/nerve cells)
 too much of the wrong form = bad news
3.5: What Are Proteins?
A. Protein Basics
 consist of _________________
 chains of amino acids bonded by __________
bonds via dehydration synthesis
 act as ___________ to promote rxns
 ___________component (keratin)forms hair,
nails, scales & feathers (silk protiens)  webs
cocoons
 __________ (albumin in eggs & casein in milk)
 hemoglobin protein _______________ oxygen
 ____________ (actin & myosin are contractile
proteins in muscle)
 some are hormones (insulin & GH)
 some are antibodies that fight infection
 few are toxins (snake venom)
Amino Acids: _________________ of Proteins
1.
2.
3.
4.
5.
________________group
___________(side chain)
Single ______
________________group
Central ______________
can make
disulfide bonds
Amino Acids join via Dehydration Synthesis to make peptides or proteins.
OH + H
a.a + a.a  ___________ + H20
H2O
H2O
H2O
a.a. + a.a + a.a. + a.a. + etc 
________________+
_______________
Levels of Protein Organization
 interactions btwn the R groups of A.A. cause twists, folds, and
interconnections that give proteins _____________structure
_____________Structure
________________
Structure
_______________
Structure
https://www.youtube.com/watch?v=qBRFIMcxZNM
– organization and function
_______________
Structure
1. Primary Structure – ________________ of amino acids
depends on 1) ______, 2) ______________ and 3)
_____________of amino acids
2. Seconday Structure – simple repeating units
a) _______________or
b) ________________
 maintained by _____________ btwn polar portion of A.A.
Silk
Keratin (hair)
Hemoglobin subunits
(blood)
H-bonds
3. Tertiary Structure - 2o structure ______________forming
H-bonds w/ H2O & disulfide bridges w/ cysteine A.A.
 include _______________ and ____________________
 disruption of 2o and 3o bonds = denatured proteins (loss of
function)
4. Quaternary Structure – when ________________proteins
are linked together
 i.e. ___________ - 4 protein chains of 150 amino acids
 some enzymes
Protein Function Related to Structure
 sickle-cell anemia –__________in hemoglobin
 egg frying – _______________in albumin
 perms – denaturation of ________ in hair
 __________ and viruses killed by denaturing their proteins
http://on.aol.com/video/learn-about-protein-denaturation-83227098 review protein organization and protein denaturation
3.6: What Are Nucleotides and Nucleic Acids?
A. Nucleotide basics
 1 ______________________ consists of
1) a ____________________(either deoxyribose or ribose)
2) a _____________________ group
3) _____ of 5 different nitrogen –containing _____________





adenine
guanine
cytosine
thymine
uracil
B. Specific Types of Nucleotides and Nucleic Acids
 _____(adenosine tri-phosphate), FAD &
NAD+
• all ___________________molecules
 chains of nucleotides form polymers or
nucleic acids
1) __________ – deoxyribonucleic acid
• deoxyribose sugar & A, T, G, C
2) ___________– ribonucleic acid
• Ribose sugar & A, U, G, C
ATP as an Energy Carrier
 ATP – adenosine triphosphate
 ____________nucleotide
 ___ phosphate groups
 ____________________in bonds btwn phosphate groups
 energy released when last __________________________
 available energy is then used to drive other rxns
(i.e. linking amino acids)
How is ATP made and broken down?
1. ADP + Energy + Phosphate  ATP
(stores energy) ______________________________
2. ATP  ADP + Phosphate + Energy
(releases energy)
_______________________
Making and Breaking Down Macromolecules
Polymer or
Monomer
Macromolecule
(Building Blocks)
______________________________________
Carbohydrates
_____________________________________
fatty acids + glycerol
______________________________________
Proteins or Polypeptides
______________________________________
nucleotides
_______________________________________
<-------- Dehydration Synthesis
Hydrolysis -------------
http://www.youtube.com/watch?v=H8WJ2KENlK0 – Crash Course Bio Molecules Review(14min)
How Do Enzymes Promote Biochemical Reactions
(Ch. 6.4)
 ____________ energy determines the speed at which a chemical
reaction occurs
https://www.youtube.com/watch?v=VbIaK6PLrRM – explains activation energy
* some rxns occur too slowly b/c they have a ______ activation energy
 enzymes (proteins) are biological _____________which help
speed up the rate of reactions (by ___________ activation
energy) without themselves being used up or permanently
altered
https://www.youtube.com/watch?v=1e9EvrThk1Y –
how a catalytic converter works
https://www.youtube.com/watch?v=hNl5WYSM5DE
Elephant Toothpaste
.
 not advantageous to
speed up dozens of rxns
at once; so it is a
____________ process
 ______________ of enzyme ____________its ____________ (just
like proteins); that structure allows them to catalyze specific reactions
_________________________
 shape and charges of the ________________(a.a.) determines what
molecules can enter (amylase can digest starch but not cellulose)
https://www.youtube.com/watch?v=lfuOQZJ_MIM (firefly)
 each catalyzes only a few types of reactions (most only catalyze _)
 https://www.youtube.com/watch?v=tI69AVRW0DU (cartoon enzymes in human digestion)
 https://www.youtube.com/watch?v=r1ryDVgx0zw (how enzymes work)
Products
Reactant
____________
(2
(1 _______________) ____________
_______________ ________________)
 Cells regulate metabolic pathways by controlling the _____
produced.
a) ________ of enzymes
b) ___________ of enzymes
c) ______ levels of enzymes
 as substrate/enzyme levels increase, the rxn
rate increases until active sites of all enzymes
are being continuously occupied by a new
substrate
 Genes that code for enzymes can turn ________________(i.e.
marathon runners after high-carb pre-competition meals)
 Some enzymes only synthesized at ________________________in
organisms life (65% of ppl produce less lactase as they age)
 inactive forms of enzymes only become ________________when
needed (i.e. protein digesting enzymes pepsin & trypsin)
Competitive or Noncompetitive Inhibition Enzyme Control
 Enzymes need to be ______________________at times to prevent
1) substrates from being used up
2) producing too much product
 __________________inhibition: a substance, other than the
enzyme’s normal substrate, ______________________of enzyme
& competes with the actual substrate for active site)
- structural similarities
Ex. 1: _______________________(blocks active site of
acetylcholinesterase; excess acetylcholine overstimulates
muscles causing paralysis) https://www.youtube.com/watch?v=-gIqZ8IxctE (poisoned grasshopper)
Ex. 2: antibiotic ___________  inhibits synthesis of bacteria cell walls
Ex. 3: __________ & ibuprofen (advil) inhibits synthesis of molecules
that contribute to swelling, pain, fever.
 _____________________ inhibition: molecule binds to a site on
enzyme different from active site; distorts active site; enzyme less
able to catalyze rxn

Ex 1: Potassium ______________ (blocks an enzyme that uses
oxygen to produce ATP – deadly)
https://www.youtube.com/watch?v=PILzvT3spCQ (short comparison)
 ___________ regulation: noncompetitive inhibition where
enzymes switch easily between 2 different shapes that either
activate or inhibit the enzyme (i.e. ADP)
https://www.youtube.com/watch?v=d5fDEUhjo-M – allosteric
Regulation
https://www.youtube.com/watch?v=DHZtOKyMPRY – feedback
inhibition
 ________________inhibition: form of
allosteric regulation; causes metabolic
pathways to stop producing its end
product when its concentration reaches
reaches an optimal level (thermostat)
intermediates
enzyme 1
threonine
(initial
reactant)
enzyme 2
enzyme 3
enzyme 4
enzyme 5
As levels of isoleucine rise,
isoleucine binds to the regulatory
site on enzyme 1, inhibiting it
enzyme 1
isoleucine
isoleucine
(end product)
Factors that Affect Enzymes
 enzymes have a narrow range of conditions (_________________)
in which they function optimally (H-bonds btwn polar a.a.)
 human cellular enzymes work best around pH 7.4; human
digestive enzymes work best around pH 2
 enzymes become ______________ fast
in unfavorable conditions and lose
3-D structure required to function
rate
properly
of
For pepsin, maximum
activity occurs at
about pH 2
For trypsin, maximum
activity occurs at
about pH 8
For most cellular
enzymes, maximum
activity occurs
at about pH 7.4
reaction
fast
For most human enzymes
maximum activity occurs
at about 98.6F (37C)
rate
of
reaction
slow
Effect of pH on enzyme activity
slow
32
0
68
104
20
40
temperature
140 (F)
60 (C)
Effect of temperature on enzyme activity
Enzymes in our Digestive System
 food travels through many organs of the digestive system & broken
down into usable ___________________________
1. mouth: 1 minute
 mechanical digestion via teeth
 chemical digestion via enzyme ______________________
2. esophagus: 2-3 seconds
 tube that leads to the stomach via peristalsis
3. stomach: 2-4 hours
mechanical digestion via muscle churning
chemical digestion via enzyme ________________________
4. small intestine: 3-5 hours
 bile (liver/gall bladder) & ______________ chemically breaks down fat
 enzymes _____________________________________break down carbs
 nutrients are absorbed
5. large intestine: 10 hrs – days
 absorbs H2O and eliminates wastes
amylase
Lipase
Maltase
Sucrase
Lactase
pepsin
Study
 Ch. 3, 6.4 & 6.5 Key Vocab Terms
 Read summary of key concepts Ch. 3 and 6.4 and 6.5
 Be able to answer the Learning Outcomes in Ch. 3 LO
1-7 and Ch. 6.4 and 6.5 LO 5-7.
 Be able to answer all the Check Your Learning
questions and check answers for all sections
 Complete Thinking through the Concepts and Applying
the Concepts for all sections.
 Go to the Study Area on MasteringBiology for
practice, animations, quizzes, activities, etc.