Transcript BIOCHEMISTRY

BIOCHEMISTRY
Biochemistry Vocabulary
42.carbohydrate
50.polarity
43.protein
51.cohesion
44.lipid
52.adhesion
45.energy
46.activation energy
47.enzymes
48.substrate
49. active site
I ATOMIC STRUCTURE
• Properties of elements are determined by the
number of protons in the nucleus.
• The number of protons in a nucleus is called
the atomic number
• This is how elements are
ordered on the Periodic Table
• What is the name
of this element?
ATOMIC
AtomicSTRUCTURE
Structure
• What are the parts of an atom?
• Where are they located?
• What is their charge?
Diagram Oxygen and Hydrogen
atomic numbers 8 and 1
1P
Diagram Oxygen and Hydrogen
atomic numbers 8 and 1
8P
1P
Diagram the Atomic Structure of Water
(H20)
1 Oxygen atom
shares electrons
with 2 Hydrogen
atoms. Each
atom is then
stable with a full
outermost shell.
Oxygen
8P
1P
1P
Hydrogen
Hydrogen
Octet Rule = atoms tend to gain, lose or share electrons to
have a full outermost shell (usually 8 electrons)
C would like to
N would like to
O would like to
Gain 4 electrons
Gain 3 electrons
Gain 2 electrons
Diagram the Polarity of the Water
molecule
Polarity means that
one end is (+) and
one end is (-)
Oxygen
hydrogen
hydrogen
Electrons tend to
spend more time
near the oxygen
because the larger
positive nucleus
attracts the
negative electronsOxygen is more of
an “electron hog”
II PROPERTIES OF WATER
• 1. polarity
• results in :
– temperature stabilizing
effect (high heat
capacity)
– surface tension (bug on
the water…)
– cohesive properties
(clumps together in
drops)
Properties of water cont’
• 2. excellent solvent • 3. Expands when
• Solute- material
frozen (that’s why
dissolved in a solvent ice floats..it’s less
• Adhesion- sticks to dense) - opposite
other materials
of all other known
• Cohesion- sticks to materials
materials like itself
because of hydrogen
bonds
What is Fermentation?
• Fermentation is the process of organisms
breaking down sugar for energy without
the use of oxygen.
• When yeast ferment the sugars in grain or
fruits, alcohol and carbon dioxide are
made.
• The carbon dioxide makes certain
alcoholic beverages “bubbly”.
Draw results of fermentation demo
(in your notes)
WHAT IS DISTILLATION?
• Distillation is the process of separating
components of a mixture by taking advantage
of their different boiling points.
• If you heat a fermentation mixture, alcohol
evaporates first because it has a low boiling
point.
• Hydrogen bonds in water raises its boiling
point so it evaporates last.
DRAW THE DISTILLATION SET-UP
DISTILLATION PROCESS
IMPORTANCE OF WATER
FOR LIFE
• 1. Source of H and O for chemical
reactions
• 2. a medium for transporting foods,
minerals and other substances in a living
system
• 3. medium in which dissolvable materials
are absorbed from the environment
• (“medium” means: method, material or way)
• 4. support (by water pressure)
in plant cells and invertebrates
(worms)
• 5. high percentage of the body weight
• *blood composition is almost identical to sea
water*
• EVIDENCE OF LIFE
ORIGINATING IN THE SEA
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•
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•
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ESSENTIAL ELEMENTS TO
LIFE
O 100.1
C 27.72
H 15.4
Ca 2.31
P 1.54
N 1.48
K
.54
S
.35
composition
of the human
body
Pounds of
each element
in a 150 pound
person
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•
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Na .23
Cl .23
Mg .077
Fe .006
I
.006
Mn .0045
Trace
–Si, F, Cu, Zn
CARBON COMPOUNDS IN CELLS
• ORGANIC CHEMISTRY- the
study of carbon compounds and
their reactions. Carbon is unique
because it can form long chains
and rings
• Diagram carbon atomic structure and write short hand
for chemical bonds
Carbon Atom A.N. 6
Four outer
level or
“valence
electrons”
6P6N
Lewis Dot Structure
C
Carbon Atom A.N. 6
6P6N
Four outer
level or
“valence
electrons”
C
Carbon Atom A.N. 6
Short hand
version
6P6N
Bar = one
shared pair of
electrons
C
C
CARBOHYDRATES
Cells need fuel to function:
especially Carbohydrates and
fats
Carbohydrate Composition
Carbohydrate rings = saccharides
CH2OH
c
H
o
H
H
c
OH
c
H
H
c
c
OH
OH
OH
What is this important carbohydrate?
Carbohydrate Structure
• 5 or 6 carbon ring, simple sugars=
monosaccharide
• 2 or more monosaccharides linked
together= disaccharide
• 3 or more monosaccharides linked
together= polysaccharide
FUNCTIONS OF CARBOHYDRATES
(in order of importance to humans)
1.
2.
3.
4.
5.
ENERGY
STORED ENERGY (more so in plants)
IMMUNITY
MEMBRANE FUNCTION
STRUCTURE (common in plants and
fungi)
FOODS THAT CONTAIN CHO
• Food categories that provide CHO:
• Fruits
• Vegetables
• Milk
• Meat alternates
NOT meat or oil
• Grains
Plants create CHO via photosynthesis
FUNCTIONS OF LIPIDS (in order of
importance to humans)
• STORED ENERGY
• STRUCTURAL MATERIAL
1. Protection of vital organs
2. Insulation
3. Membranes
• CARRIES ESSENTIAL
NUTRIENTS
LIPIDS (categories)
• Triglycerides
• Phospholipids
• Sterols
• More commonly to
you
– Oils, fats,
waxes, steroids
Examples of triglycerides
Fats
Oils
EXAMPLES OF LIPIDS
• NEUTRAL FATS (triglycerides)
- butter, lard, oil
• WAXES- chitin on leaf surfaces, ears,
honey comb
• STEROLS- cholesterol, hormones,
steroids, vitamin D precursor
– LDL low density bad
– HDL high density good
Chitin
FOODS THAT CONTAIN LIPIDS
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meats
seeds
nuts
milk
FUNCTIONS OF PROTEINS
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ENZYMES "speed up reactions“ (more later)
STRUCTURE (muscle)
TRANSPORT
HORMONES
IMMUNITY
ENERGY (last energy source used by
humans)
COMPOSITION OF PROTEINS
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Two or more amino acids that are
bonded together by peptide bonds.
20 amino acids in the world of life.
– Examples include tryptophan, glycine,
alanine, etc..
FOODS THAT CONTAIN
PROTEINS
• milk, eggs, seeds, legumes, fish, meat
ENZYMES
• The amount of energy that is required to
start a reaction is called activation energy.
• Enzymes speed up reactions by lowering
the amount of activation energy that is
needed.
Properties of enzymes
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Globular proteins
Specific for a substrate
Unchanged during the reaction
Reusable
A very small amount of an enzyme can
work on a large amount of substrate,
but only at a certain rate.
– End in “ase”- Ex. Amylase, lactase, ….
Lactose =
• Carbohydrate found in milk
• Lactose intolerant
= insufficient production of enzyme lactase
Why do enzymes only work on
a specific substrate?
“Lock and key” hypothesis
– Enzyme has a particular shape into which the
substrate(s) fit exactly
– Key = substrate
– Lock = enzyme
Draw the “Lock and Key” Hypothesis
Factors that influence enzyme activity
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Temperature
pH (acidic or basic environment)
Amount of product or substrate present
Presence of other enzymes
Commercial Uses of Enzymes:
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Detergents
Lactase
Drain Cleaners
Septic Tank Cleaners
Contact Lens Cleaners
Kiwi fruit and gelatin demo
(draw in your notes)