Transcript How Enzymes Work - Liberty Union High School District

Biochemistry
ATOMS
 the
smallest unit of
an element.
MOLECULE
A
molecule is formed when two or
more atoms join together chemically.
 EX: O2 (oxygen gas)
COMPOUNDS
A
compound is a molecule that contains
at least two different elements.
 All compounds are molecules but not all
molecules are compounds.
 EX: Na+Cl- (Salt)
Chemical Reactions
 Energy
is absorbed or released,
supplying energy for the organism.
 When one or more substances is
changed into a new substance by
breaking and forming new bonds.
Ex. 2 H2 + O2
(Reactants)
2 H2 O
(Products)
Homeostasis
 The
body must stay in balance
 Enzymes help maintain homeostasis

EX: Temp, pH, water concentration
Acids, Bases and pH
 Acids: lose hydrogen H+ in water
• Ex: Orange juice ,vinegar and lemons
• 0-6.99
 Bases: loses oxygen and hydrogen
in water OH• 7.01-14
• Ex: Soap, egg whites and baking soda
 pH:
Concentration of hydrogen in
solution, scale of 0-14
MACROMOLECULES
Monomer  simple
building block
Polymer  large complex
molecule made of many
monomers
Polymers are made from monomers
4 main polymers found in living
things
 Carbohydrates
• Starches, sugars, and cellulose
 Lipids
• Phospholipids
 Nucleic
Acid
• DNA: Deoxyribonucleic Acid
• RNA: Ribonucleic Acid
 Proteins
• Amino Acids
• Enzymes
Carbohydrates
 Group
of chemicals that includes
sugars, starch and cellulose.



Used for short term energy storage
Simple sugars are the easiest substance
for your body to breakdown.
Stored as glycogen, in muscles if not used
quickly
Carbohydrates
3
Types
1. Monosaccharide (one sugar)
2. Disaccharide (two sugars)
3. Polysaccharide (many sugars)
Ex: Plant starch or animal glycogen
• Consist of C, H, and O in a 1:2:1 ratio
Example: Glucose (C 6 H 12 O 6)
• one monomer (“building
block”) of sugar
• simplest carbohydrate
Example: Glucose (C 6 H 12 O 6)
• Two monosaccharides covalently bonded
Examples:
sucrose
fructose glucose
lactose
glucose galactose
Straight or branched chains of many sugar monomers
Potato is a plant stored starch
Animals store glycogen, which
is produced in the liver or
muscle
Cellulose is a non-digestible
carbohydrate, the most
abundant molecules on earth.
•Ex: Pencils, paper, wood.
Lipids
 Fats,
oils, waxes, phospholipids, and
steroids.



Used for long term energy storage
Fats act as an insulator
Waxes act as a water repellant
Keep leaves from drying out
 Make ducks feathers waterproof

No double bonds
Found in animal products
Solid at room temp
Contain one or more double bonds
Found in plant products
Liquid at room temp
Phospholipids
 Lipid
that forms membrane of the cell
 Helps control movement in and out of the cell
• Lipids
with no fatty acids
• Made up of 4 carbon rings
•EX: Cholesterol, testosterone, estrogen
Steroid back bone
Large molecules that contain
hereditary information
Examples: DNA, RNA
Chemical Make-up
Phosphate: PO4
Sugar: C5H10O5
Nitrogen base: C5H5N5
Proteins
 Large
complex molecules composed of
smaller units called Amino Acids (AA)


Made from combinations of 20 different AA
Different amino acid combinations produce
different proteins.
 Enzymes
are a form of protein that help
control chemical reactions.
Proteins that act as catalysts: (Speed up rate
of reaction by making atoms move faster)
Any Substance that the enzyme works on
The place on the enzyme that the substrate
fits into
• End in “ase”
• Work with only certain
substrates
Lactase breaks down Lactose
• does not get used up
• Speed up reaction by lowering
activation energy; (Energy
needed to make reaction
happen)
How Enzymes Work
•Enzymes & substrates fit together like a Lock & Key
1) Enzymes attach to substrate (whatever it is working on)
2) Chemical bonds are formed or broken in the substrate
3) Products of substrate are released
4) Enzyme goes back and grabs another substrate, and continues
this process until the substrate is all broken down
Enzymes can be destroyed by
high temperatures
The
high temperatures change the shape of
the enzyme, denaturing it
Why high fevers can kill us
 Cooking veggies is bad because
we lose good enzymes

Other
factors that effect enzymes:
pH
Substrate Concentration
Enzyme Concentration
