Download Unit 3 Biochemistry

Biochemistry
Quiz: 1/27/15
Test: 2/3/15
The Chemistry of Living Things / Organic Chemistry
What does it mean if something is “organic”?
Organic means “contains Carbon”
Carbon (C):
– Can make 4 bonds with other atoms.
– Makes up the backbone of all life substances.
– Element essential to life!
• Record on the top/back of your foldable.
• Practice!
– H2O (water)
– NaOH (sodium hydroxide)
– C6H12O6 (glucose sugar)
Biochemicals
• BIG molecules composed mostly of carbon.
• Make up all living things!
• Monomer:
– Single unit / subunit
– Small molecule
• Polymer:
– many units
– Large molecules formed from smaller, individual monomers
– There are 4 BIG Biochemical Families. All of them are
polymers.
• Record on the top/back of your foldable.
Carbohydrates
• a compound made of C, H, O atoms
• Used for quick energy (carbs that are not used for energy
get stored as fats)
• Created by plants and we eat plants as our source of carbs!
Thanks plants.
EXAMPLES:
• monosaccharides-one sugar
– ie: glucose
• disaccharides-a two sugars
– ie: lactose
• polysaccharides-many sugars, “complex carbs”
– ie: starch, cellulose (fiber), glycogen
Door 1: Carbohydrates
• Subunit:
• Use:
• Examples:
• Shape:
• Good Carbs vs. Bad Carbs
• https://www.youtube.com/watch?v=6esFOqj_IaY
• Fiber
• https://www.youtube.com/watch?v=CkQJLuZE8s4
“Real Life” Applications (10 min.)
Take an article at your table and highlight the following:
1. Why do humans need fiber and how can we eat a
more fiber rich diet?
2. What foods provide complex carbohydrates
(polysaccharids)?
3. What is the recommended amount of fiber for
someone your age?
4. What is the difference between high fructose corn
syrup and regular sugar? Is high fructose corn
syrup harmful? Explain. How can you avoid it?
5. Why would athletes “carb load”?
• Good Carbs vs. Bad Carbs
• https://www.youtube.com/watch?v=6esFOqj_IaY
• Fiber
• https://www.youtube.com/watch?v=CkQJLuZE8s4
• Add to inside door of foldable:
– Fiber: Why is it important?
– Carb-loading: What does it do for atheletes?
– Complex Carbohydrates: Why are they better for you?
Lipids
•
Compound made of C, H, O (mostly C&H)
• Used for long term energy storage, insulation &
protective coatings.
• Lipids are non-polar.
Therefore, will they dissolve in water? NO
• Lipids are composed of subunits called
fatty acid chains.
• ex. Oils, wax, cholesterol, Saturated and
Unsaturated fats
Glycerol
This is an
Ester Linkage
3 Fatty Acids
Door 2: Lipids
• Monomer:
• Uses:
• Examples (at least 3):
• Shape:
Lipid Articles (10 minutes)
Take an article at your table and highlight the following:
1. What is another name for trans fats and how are they made?
2. Why do scientists make trans fats and why do we like to buy them?
3. What is the difference between LDL and HDL cholesterol? Which
one is good and which one is bad?
4. What is considered a“healthy” or “desirable” total cholesterol?
5. What companies have worked to lower trans fats in their foods?
6. True or False: It is mandatory for food labels to list trans fat
amounts.
7. How is cholesterol measured? What type of test is used?
8. Cholesterol does not just come from fatty foods. What organ in your
body makes cholesterol?
9. What foods are high in cholesterol?
10. Do you need some fats in your diet? Explain.
Saturated
Unsaturated
Full of hydrogen atoms
Few hydrogen atoms
Single bonds
Double and Triple bonds
Ex. Butter
Ex. Canola Oil
Unhealthy
Healthy
Record names of good fats inside your foldable or
under examples.
Good vs. Bad Fats
https://www.youtube.com/watch?v=3Gqo3Y6WFYA
TITLE OF VIDEO:
Body Story: Metabolism / 4.1
Answer Questions on your own paper.
Complete sentences are not necessary.
You must answer 8 of the 9 questions to
receive full credit.
Nucleic Acids
• large polymer molecules made of
C, H, O, N, P atoms.
•
Nucleic acids are long chains of
nucleotides
• Only two examples: RNA and DNA
• Used to store and transfer genetic
information.
Shape: twisted nucleotide chains
(twisted ladder/ double helix)
Inside foldable for Nucleic
Acids:
NOT FROM FOOD!!!!!!!!
Proteins
• A large, complex polymer made of C, H, O,
N and sometimes S atoms.
• Proteins are long chains of amino acids
linked together. Peptide bond- the bond
between 2 amino acids.
• Proteins are used for:
–
–
–
–
Structure
Muscles
Immune system
Chemical reactions (enzymes)
Forming a Peptide Bond: condensation
(dehydration synthesis)
O
O
H
H
H N C O H H N C O H
H
H
Amino Acid Structure
Peptide Bond
O H O
H
H N C N C O H
H
H
O H
H
Inside foldable for protein:
• List foods that contain protein.
• PROTEIN IS NOT USED FOR ENERGY!!!
U1HW2 Chart vs. Foldable
• SUBUNIT is the same thing as MONOMER.
(not the atoms)
• Find key words for uses/function.
• You can find illustrations of each in your book,
notes or in the powerpoint notes online. Do not
draw pictures of food.
Patient Analysis / 4.1
1. Paste /Tape your letter into your notebook.
2. Record the following information about your patient into
your notebook:
• What is the gender and age of your patient?
• Does your patient exercise?
• What are the recommended daily amounts of fat and
calories for someone who is your patient’s gender and age?
• For each of the following, determine if your patient is
NORMAL, ABOVE NORMAL, BELOW NORMAL
Total Cholesterol: Glucose (blood sugar):
Protein:
• Is your patient at risk for heart disease, obesity or diabetes?
Enzymes
• Enzymes are a type of protein. What are they made of????
• Enzymes act as catalysts in organisms.
• They speed up chemical reactions by lowering the activation
energy (energy required to start a reaction).
Easy =Fast
Enzyme Shape
• Each enzyme is specific to a substrate (chemical(s) in the
reaction).
• They fit each other like a “lock and key”.
The enzyme is NOT changed
or consumed.
•Almost all metabolic reactions are helped along by
enzymes.
Lactose + lactase → Galactose + Glucose
Lipid + lipase → Fatty Acid + Water
Hydrogen Peroxide + catalase
Starch + amylase →
→ Water + Oxygen
Glucose + Glucose + Water
Notice they all end in ‘–ase’ ??!!
Controls on Enzyme Activity
• Concentration of the enzyme.
More enzyme = faster reaction!
• Changes in pH can denature an enzyme.
• Changes in temperature can denature an
enzyme.
• Denature=change the enzyme shape so it can
no longer function with the substrate.
• pH review
1-------------------------7-------------------------14
ACIDIC
BASIC
Bitesize Digestion Video
– What enzymes are used in digestion?
– What biochemical does each enzymes break down?
– T/F the small intestine has a pH above 7.
Question 1
Which enzyme
performs more
efficiently at a
temperature of
40°C?
A or B
Question 2
• At what
temperature
does Enzyme
A denature?
–
–
–
–
A. 20°C
B. 65°C
C. 80°C
D. 90°C
You can’t make jello with fresh
pineapple! Why?
Question 3
 At what
temperature is
Enzyme B most
efficient?




A. 20°C
B. 65°C
C. 80°C
D. 90°C
Enzyme Lab/Standard 4.3 30 pts.
• Title: (copy from the lab sheet) +1
• Purpose: To determine the affect of controls on
enzyme activity. +1
• Background: Read and use the information from the
lab sheet and your notes to create your own background
paragraph about enzymes and the lab. What is the
substrate? Where/What is the enzyme in your group’s
lab? +4
Academic=6 sentences, Honors=8 sentences
• Hypothesis: Read the procedure and answer: +4
Celery: What will happen to heated celery in
hydrogen peroxide?
Toothpick #2: What will happen to the number
of toothpicks broken if the “enzyme” is denatured?
Toothpick #3: What will happen to the number
of toothpicks broken if inhibitors are added to the
substrate?
• Data: Draw the data tables. +10 (this includes
graphs)
• Conclusion: Academic complete sentences, Honors
paragraph +10
Where did these molecules come
from????
• This question can help us answer the ultimate
origin of life question…..
• Scientists Miller and Urey developed an
experiment to test the hypothesis that the
environment present on early earth could produce
biochemicals.