Transcript The Chemistry of Life

The Chemistry of Life
Biochemistry
Organic Compounds
Contain Carbon (C)
I. Groups
A. Carbohydrates
B. Proteins
C. Lipids
D. Nucleic Acids
II. Carbohydrates
A. Contain the elements
1. Carbon (C)
2. Hydrogen (H)
3. Oxygen (O)
B. Function – Energy Source
C. Types
1. Sugars
2. Starches
3. Cellulose
D. Monosaccharide – Simple Sugar
1. Glucose (Dextrose) – C6H12O6 (blood sugar)
2. Fructose – C6H12O6 (found in fruit)
3. Galactose – C6H12O6
4. All are Isomers – same formula different structure
II. Carbohydrates
E. Disaccharides – Double Sugar
1. Glucose + Glucose
Maltose (malt sugar) + water
2. Glucose + Fructose
3. Glucose + Galactose
Sucrose (table sugar) + water
Lactose (milk sugar) + water
F. Formation of a Disaccharide
1. Dehydration Synthesis
2. Formula – C6H12O6 + C6H12O6
C12H22O11 + H2O
Carbohydrates
• Dissacharides - C12H22O11
Carbohydrates
• Formation of a Disaccharide
II. Carbohydrates
G. Breakdown of a Disaccharide
1. Hydrolysis
2. Formula – C12H22O11 + H2O
3. Examples
a. Maltose + Water
b. Sucrose + Water
c. Lactose + Water
C6H12O6 + C6H12O6
Glucose + Glucose
Glucose + Fructose
Glucose + Galactose
II. Carbohydrates
G. Breakdown of a Disaccharide
Hydrolysis
II. Carbohydrates
H. Polysaccharides (more than 2 glucose units
bonded)
Plant starch
Starch is a glucose polymer, it's molecular formula
is(C6H12O6)n
n usually ranges between 200 and 3000
II. Carbohydrates
H. Polysaccharides (more than 2 glucose units
bonded)
Animal starch – Glycogen
II. Carbohydrates
H. Polysaccharides (more than 2 glucose units bonded)
Cellulose
II. Carbohydrates
H. Polysaccharides
(more than 2 glucose units bonded)
1. Plant Starch
a. hundreds of glucose units bonded together
b. plants store starch for energy in roots, stems and leaves
c. examples
1) corn
2) potatoes
3) onions
4) carrots
2. Glycogen - Animal starch
a. hundreds – thousands of glucose units bonded together
b. stored in the liver & muscles as back up energy
c. if you don’t eat any other carbohydrates for two days your
glycogen supply will get used up
II. Carbohydrates
H. Polysaccharides
3. Cellulose
a. found in plant cell walls – for support
b. cannot be digested by humans (can’t break the
bonds)
c. adds fiber to your diet
d. helps to keep your digestive system clear
e. main component in wood and paper
f. animals that eat plants (herbivores) have
bacteria that will help to break down the
cellulose
II. Carbohydrates
I. Food sources that contain
carbohydrates
1. rice
2. pasta
3. flour
4. beans
5. bread
6. beer
7. candy
8. soda
III. Proteins
A. Contain Carbon, Hydrogen, Oxygen and Nitrogen (CHON)
B. Function
1. build and repair cells
2. found in all organs
3. make up your skin, hair, and fingernails
4. make up your bones, tendons, ligaments and cartilage
5. special proteins called enzymes regulate chemical
reactions
6. make up your blood and help fight disease
C. made up of smaller subunits called amino acids
1. 20 different amino acids
2. all amino acids share the same basic parts
a) a carboxyl group - (COOH)
b) a amine group (amino group) (NH2)
c) a R group – variable group (it changes)
d) a central carbon (C)
III. Proteins
3. an example of amino acid and it’s labeled parts
III. Proteins
4. if you replace the R group with a Hydrogen (H) you
have an amino acid called Glycine
5. if you replace the R group with CH2 – OH you have
an amino acid called Serine
D. Formation of a Dipeptide
1. two amino acids bonded together
2. bond found between amino acids is called a peptide
bond
3. the amino group from one amino acid bonds to the
carboxyl group of the next amino acid
4. water is removed for the bond to form (dehydration
synthesis)
III. Proteins
Formation of a Dipeptide
III. Proteins
E. Formation of a polypeptide
1. more than two amino acids bonded together
2. formed by dehydration synthesis
F. Formation of a protein
1. two or more polypeptide chains bonded together
2. the arrangement of the amino acids determines the
protein
G. Breaking down a protein – Hydrolysis
1.
2.
Add water to split bonds between amino acids
Enzymes are also used
III. Proteins
Protein Stucture
III. Proteins
G. Foods high in protein include:
1. beef
2. poultry (chicken, turkey, and eggs)
3. fish
4. milk
5. legumes - beans, peas and lentils, etc.)
6. peanuts
7. tofu (soybeans)
8. Hoummus (sesame seeds and chickpeas)
9. seeds – sesame, pumpkin and
sunflower, etc.
IV. Lipids
A. contain the elements carbon, hydrogen and oxygen
B. Function
1. stores energy (used as a reserve)
2. insulation and protection of organs ( kidneys, heart)
3. temperature insulation (ex. Polar Bears, Marine
Mammals)
C. Important property of lipids – DO
NOT DISSOLVE
IN WATER
D. more energy from lipids than from carbohydrates
(more bonds=more energy)
E. Types of lipids
1. Fats – stored by animals
a. solid at room temperature
b. found in butter, bacon (animal muscle) and lard
c. saturated fats
1) no double bonds
2) meat and dairy products
IV. Lipids
2. Oils
a. liquid at room temperature
b. from plant seeds
1) soybean oil
2) vegetable oil (blended oil)
3) olive oil
4) corn oil
c. polyunsaturated fats
1) has double bonds
2) helps prevent heart disease
3. Waxes
a. waterproof
b. found in plants – protection on leaves
c. found in animals – earwax- protects against bacteria
4. Steroids
a. found as hormones
1) males – testosterone
2) female – progesterone & estrogen
IV. Lipids
b. toad venoms
c. plant venoms
5. Cholesterol
a. important to form cell membranes
b. excessive amounts in diet can lead to heart disease
and clogging of arteries
F. formation of a triglyceride
1. 1 Glycerol
2. 3 fatty acids
V. Nucleic Acids
A.
Large complex MACROmolecules that contain genetic
information for inheritance.
B. Contain the elements:
1. Carbon (C)
2. hydrogen (H)
DNA
3. oxygen (O)
4. nitrogen (N)
5. phosphorus (P)
C. Two types of nucleic acids
1. DNA (deoxyribonucleic acid) – carries instructions that
control the activities of a cell
2. RNA – uses DNA code to make proteins
Enzymes
􀂃 An enzyme is a protein molecule
that functions as a biological
catalyst.
􀂃 The enzyme increases the rate of
a reaction without itself being
changed.
• Without enzymes, most metabolic
reactions would occur too slowly to
sustain life.
Chemical Reactions
Enzymes
􀂃
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