Download Biochemistry Presentation Notes Pre-AP 14-15

I.
Chemistry – study of what substances are made of
and how they change and combine
A. Atom – fundamental unit of matter
1. Subatomic particles:
no = neutron
p+ = proton
e- = electron
B. Element - each different kind of atom is a different element
1. Examples: C = carbon
H = hydrogen
O = oxygen
N = nitrogen
C. Compound - two or more elements chemically combined in definite
proportions
1. Examples: CO2
H2O
NaCl
C6H12O6
2. Molecules - types of compounds made of nonmetals only
isomers – same molecular formula; different structural formula
Structural
Formula
= ALL
C6H12O6
D. Chemical reactions – process leading to changes in matter
2 H2 + O2
(reactants)
2 H2O
(products)
E. Compounds are classified into two broad groups:
1. Inorganic Compounds – come from nonliving
substances ( in = not organic = living)
2. Organic Compounds – come from living
substances
II. Biochemistry – chemistry of living organisms (text
pages 44 – 53)
A. Organic compounds – compounds made by cells
and containing carbon
1. Example: C6H12O6 Glucose
2. Exception: CO2 Carbon Dioxide
3. Organic compounds in living
cells are usually complex
compounds that are so
large they are called
macromolecules (giant
molecules) or biomolecules
4. Macromolecules are formed
by process called
polymerization – smaller
units called monomers join
together to form polymers
DRAw picture to
remember
5. Four kinds of organic compounds:
a. carbohydrates
b. proteins
c. lipids
d. nucleic acids
III. Carbohydrates
A. Provides energy for all
organisms — main source of energy for cells
B. Most carbohydrates are manufactured from
plants by photosynthesis.
C. Structure: contains the elements C, H and O
usually in ratio of 1:2:1 or 1C : 2H : 1O
Example: C6H12O6 = Glucose
D. Food sources: Fruits, Vegetables, Grains, Pasta,
Rice, Sugar, Cookies, Cakes, etc…
E. Three groups of carbohydrates:
1. Monosaccharides = single sugar; basic structural unit from
which larger carbohydrates are built
( mono = one
sacchar = sugar)
Examples: sugars usually end in -ose
a. glucose – C6H12O6 -- most common, in every cell –
produced by green plants
b. fructose -- C6H12O6 -- sugar in fruits
c. galactose -- C6H12O6 -- sugar in milk
d. isomers – same molecular formula; different
structural formula
*Reminder – These
are isomers 
2. Disaccharide – double sugar (di = two)
a. sucrose - cane sugar (table sugar)
b. chemical reaction: 2 monosaccharides joined
together to make a disaccharide
glucose + fructose
sucrose + water
C6H12O6 + C6H12O6
C12H22O11 + H2O
(when water is released
in a chemical reaction =
dehydration synthesis)
3. Polysaccharide – many sugars (poly = many)
a. starch – polysaccharide stored in plants
potatoes, pasta, grains (bread, rice)
b. glycogen – polysaccharide stored in animals –
stored in liver and muscles
c. cellulose – polysaccharide that gives support and
structure to plant cells (fiber)
most abundant organic chemical on earth
What is the purpose of storing
sugars as polysaccharides in plant
and animal tissues?
Plants:
Animals:
Take 5: Complete concept
map for carbohydrates
Take 5: Complete concept
map for carbohydrates
E. Monomers/Polymers
1. General term for any small compounds that can be joined
together to make larger compounds – monomer
example: glucose = monomer of a carbohydrate.
-many glucose molecules can be joined together by
dehydration synthesis to make a polysaccharide (carbohydrate)
2. General term for any large compound formed by combining
monomers - polymer
example: Starch, Glycogen, Cellulose = polymer
-These molecules are polymers made when many
glucose molecules chemically combine.
Let’s Practice!
• Name the monomers for a birthday cake?
But what are the monomers for the
ingredients?
V. Proteins (also called peptides or
polypeptides)
A. Needed for growth,
maintenance and repair of
living materials
1. cell membrane, skin, nails,
hair, bones and muscles
made of protein
B. Fight disease – antibodies
made of proteins
C. Control rate of chemical
reactions in cells – enzymes
made of proteins
D. Food source – lean meat, fish,
eggs, cheese, nuts, beans,
dairy
E. Structure:
1. proteins are polymers of molecules called amino acids
monomer = amino acid
polymer = protein
2. contain the elements C, H, O and N
Dehydration Synthesis of Proteins
F. 20 different amino acids combine in different ways to make
up thousands of different proteins
G. Examples of protein structures
Take 5:
Complete
concept
map for
Proteins
Enzymes:
Function:
Diagram:
VII. Enzymes
Take 5 – read pages 56 – 58 in text
A. Enzymes are catalysts in living organisms
catalyst – substance that speeds up a chemical reaction
B. Most enzymes are made of proteins
C. Enzymes are not changed in a reaction and can be reused
D. Enzymes are specific – speed up only one type of chemical
reaction
E. Lock and Key hypothesis – an explanation of how an enzyme
works
F. Substrate – substance upon which a certain enzyme acts
G. Naming enzymes – add “ase” to substrate
a. maltose is substrate – maltase is enzyme
b. protein is substrate – protease is enzyme
H. One important function of enzymes is speeding up digestion of
food
*Note: Anabolic – to build
Catabolic – to break down
*Enzymes can create or break down
molecules at incredible rates!!!*
The _substrate__
gets used up, but
the ___enzyme___
can be used again
indefinitely
Take 5: Complete
concept map for
Enzymes under the
protein Biomolecule
VII. Lipids
A. Functions:
1. energy storage – twice as much
energy / g. as carbohydrates
2. makes up part of the cell membrane
3. hormones are lipids – estrogen and testosterone
B. Examples:
1. Fats – solid at room temperature – butter, lard (animal
fat)
2. Oils – liquid at room temperature – corn oil, olive oil
(plant fats)
3. Phospholipids and cholesterol – makes up cell membranes
4. Steroids – type of hormone that can cross cell membrane
directly into cells
5. Waxes – on leaves of plants to make them waterproof
C. Structure: fats and oils
1. composed of glycerol and 3 fatty acids
2. contain the elements C, H and O
When glycerol + 3 fatty acids combine to form 1 fat
molecule, H2O is released = dehydration synthesis
D. Dietary importance
1. Saturated fats – generally come from animal fats
a. Bad for you – deposited in arteries – cause heart
disease
Saturated with hydrogens (H)
No double bonds in fatty acid chain
2. Unsaturated fats – generally from plant oils
a. Better for you
Have one or more double bonds
3. Cholesterol – 2 sources
a. your body produces it – essential to life: helps
produce certain hormones and part of cell
membranes in animals
b. you consume it in food
1. bad cholesterol – LDL (low density
lipoprotein) – goes to cells, excess
deposited in arteries
2. good cholesterol – HDL
(high density lipoprotein) –
gets rid of excess LDL’s in
arteries
Take 5: Complete
concept map for
Lipids
VI. Nucleic Acids
A. Function is to store and transmit genetic
information from parent to offspring
B. Examples: DNA and RNA (Nucleotide)
• C. Contains the elements: C, H, O, N, P
• D. Nucleic acids are made from monomers called
nucleotides.
– The 3 components of a nucleotide are 
• 5 – carbon sugar (deoxyribose or ribose)
• Phosphate group
• Nitrogenous Base
• E. Food source: all living food sources contain
nucleic acids (i.e. they contain DNA/RNA). Food
sources high in nucleic acids include items such as
fish fruits, nuts, algae, and mushrooms.
Take 5: Complete
concept map for
nucleic acids