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Biochemistry :
An Introduction to the Basic
Molecules of Life
 “The fragrance of the rose always
stays in the hand of the giver”
2-1 Basics of Chemistry
 Element--substance that can’t be broken
down by chemical processes into simpler
substance (like letters of alphabet
 Compound--two or more elements combined
chemically
 Properties of the elements change once
combined
 Organic compounds
 Molecules of life (carbos, protein, lipids, nucleic
acids)
 Contain the element carbon,Hydrogen
Chemical bonds
 Chemical bonds hold atoms together in
compound
 Energy absorbed or released when bonds
break or are formed
 Ionic bonds
 Covalent bonds
Chemicals at work
 Chemical reactions--atoms/molecules are
rearranged into new combinations
 Rusting
 Burning
 Digesting/breaking down food
 Energy can either be absorbed or given off
by a reaction
 No matter or energy is created in a
reaction, it’s just rearranged
Carbohydrates Function in
Cells
1.
2.
Carbohydrates
 Include sugars, starches, cellulose
 Contains carbon (C), hydrogen (H), and
oxygen (O)
 Provide 4 Calories of energy per gram
 Called monomers
 Also micromolecules-small molecules
MONOSACCHARIDES
 Monosaccharide—
 Building blocks of larger more complex
carbohydrates(MACROMOLECULES)
 Glucose(Major source of cellular energy) ,fructose
 Formula- C6H12O6
 Sources?
 Quick energy- 20 min
Production of compounds
 Hydro =
 Hydrate vs. dehydrate
 Synthesis--put together
 Lysis Dehydration synthesis
 A + B ---> AB + water
 Removal of water to make organic compounds
 HYDROLYSIS
 Water + AB ---> A + B
 Add water to break up organic compounds-
DEHYDRATION SYNTHESIS
http://science.nhmccd.edu/BIOL/dehydrat/dehydrat.html
DISACCHARIDES
 Composed
 Formula Sources?
 sucrose,lactose, maltose-1hr
POLYSACCHARIDES
Composed of
Formula- C60+H110+O55+
 How are they made?
 How are they broken down?
CELLULOSE-Type of
polysaccharide
 Also called fiber or roughage
 Indigestible by humans
 Forms cell walls in plant cells
STARCH-Type of
polysaccharide
 Stored polysaccharide in plants
 Stored in roots and stems
GLYCOGEN- Type of
polysaccharide
 Made in animal cells
 Made for the purpose of short term
energy storage
 Stored in liver and muscles
CHITIN- Type of
polysaccharide
 Forms exoskeleton of arthropods
 Lobsters, insects, crabs
Key Components of
Lipids
 3 Fatty acids are key components of
many lipids
 Glycerol
 Looks like and E
Lipids
 Includes fats, oils, waxes, and steroids
 Provide:
 Long-term energy storage (fat, oil)
 Protection from water/waterproofing (wax)
 Structure for cells (phospholipids)
 Fats have most energy per gram (9 Cal/gram)
Saturated and unsaturated
fat
unsaturated fatty
acids are liquid at
room temperature carbon chains have
double bonds
saturated fatty
acids are solid at
room temperature
and carbon chains
contain only single
bonds
Fats of a cell membrane
 Called phospholipids
 Important to control what enters and
leaves the cell
Dehydration synthesis of
lipid
Proteins
 Composed of carbon, hydrogen, oxygen, and
nitrogen
 20 amino acids hooked together by special
bonds called PEPTIDE BONDS
 Found in foods (meat, poultry, fish), produced
in body from amino acids
Protein structure
Produced by dehydration
synthesis
Classified
 Number of amino acids(20 different)
 Order of the amino acids
 Shape of the amino acids
Functions
 Provide:
 Movement (muscles)
 Regulation (enzymes)
 Transport (hemoglobin in RBC’s)
Nucleic Acids
 Control inherited characteristics
 DNA--genetic blueprint
 RNA--carries out instructions for protein
production
ATP
 Adenosine triphosphate
 Food energy must be converted to ATP
to power cell functions
 Produced by cellular respiration
Chemical Reactions
Chemical changes
- making or breaking chemical bonds
that link atoms
- involve energy
Activation energy
-
Chemical Reactions
Activation energy
- too high for living cells
- cellular reactions must
occur quickly and at low
temperatures
Chemical Reactions
Catalysts
- lower the activation energy
- speed up a reaction
- are not used up
Enzymes-organic catalysts
 Made of protein to assist reactions in body
 Recyclable
 Enzymes can be denatured (structurally
changed and made inactive) by adverse
conditions (e.g. high temperature, pH)
Enzyme makeup
Substrate
- the macromolecule on
which an enzyme acts
Active site
- binds to the substrate
- different shape
Enzyme/substrate complex
 Enzyme-substrate complex
formed (lock/key)(induced
fit)
 Naming enzymes:
 Usually end in -ase or in
 Usually include the substrate
 Ex.”
Enzyme activity
Enzymes & activation
energy
 Enzymes lower the reaction’s
activation energy.
Enzymes
Factors influencing enzymes
Temperature
pH (acidity)
Enzyme concentration
Substrate concentration
Surface area
Enzymes
Factors influencing enzymes
Temperature
Rate of
enzyme
action
0
10
20
30
temperature ˚C
40
50
60
Enzymes
Factors influencing enzymes
pH
Rate of
enzyme
action
0
2
4
6
pH
8
10
12
Enzymes
Factors influencing enzymes
Enzyme concentration
Rate of
enzyme
action
Increasing Enzyme Concentration
Enzymes
Factors influencing enzymes
Substrate concentration
Rate of
enzyme
action
Increasing Substrate Concentration
Chemistry in life processes
 Metabolism is the combination of
chemical changes that take place in
organism
 Anabolic reactions
 Reactions that BUILD
 DEHYDRATION SYNTHESIS INVOLVED
 PHOTOSYNTHESIS
 Catabolic reaction
 Reactions that BREAK UP
 HYDROLYSIS INVOLVED
 DIGESTION, CELLULAR RESPIRATION
Reading Quiz
1.
2.
3.
4.
5.
6.
7.
What group of proteins function as biological
catalysts in our bodies?
What type of molecule is formed when there is an
uneven sharing of electrons in a covalent bond
(water was the example given)?
What are the building blocks of protein?
An attraction between substances of the same kind
is called ________________.
What term refers to the “energy needed to start a
chemical reaction?
From the reading, what substance was described
as changing temperature very slowly, thus helping
to maintain homeostasis?
What 2 factors were noted to affect enzyme
Chemical Reactions
Exergonic (Exothermic)
release of energy
In form of heat light ect
Endergonic (Endothermic)
- input of energy
- endothermic draws in heat ect
Enzymes and inhibition
 Enzymes may be inhibited in many ways
 Enzymes have specific:
 Substrate
 Temperature-Optimal Temperature
 pH- Optimal pH
 High temperatures or changes in pH can cause
an enzyme to lose its normal 3-D shape (
denature )
 Low temperatures slow reaction down
 Incorrect pH will slow reaction down or stop it
 this denature causes the enzyme to lose its
normal functioning and to be structurally
changed and made inactive
WATER
 70% of our body is made of water
 Why does it do so many cool things?
 Storage of heat--resists quick temp change
and helps maintain homeostasis
 Cohesion and adhesion
 Cohesion--water sticks to other water molecules;
surface tension forms drops
 Adhesion--water sticks to other things; allows water
to move through plants