Download Unit 3 * Chapter 3 Biochemistry

Water – is a _______________ (different ends of
the molecule are oppositely charged).
- This causes an attraction between water
molecules and leads to the “sticky” nature of
water.
- Also allows water to _________________________
________________(sugar, salt, protein).
- Many dissolved (dissociated) ions
are found in aqueous solutions in
living things.
____________________– forms between water
molecules (positive H end links to negative
oxygen end). Causes water to have its
“sticky” nature.
- Hydrogen bonds are _________________, but
they play a role in many molecules.
____________ – attractive
force between
particles of the
______ kind.
Ex.) Water bulging
from the brim of a full
glass.
____________ – attractive force between __________
substances.
Ex.) Attraction between water and straw or
meniscus in a graduated cylinder.
____________ – Adhesion/Cohesion working
together to move liquids in narrow tubes,
upward against the force of gravity. This is
known as capillary action. _________________
___________________________________.
Organic Compounds – made within living
systems. A key feature is the presence of
____________ in organic compounds.
____________(Covalent Bonding) – carbon only
has 4 e-’s in its outer shell…..it would like to
have 8. Therefore, carbon will easily form
covalent bonds to fill its shell.
-
-
Carbon ___________________________________
________________________________________.
See page 52, figure 3-5
NOTE – carbon will form double or triple
bonds, if needed, to fill its outer shell.
_______________________– clusters of atoms that
influence the properties of molecules they are
a part of. Ex.) -OH (hydroxyl group) – if this
is attached to an organic compound, it will
form an alcohol.
____________ – smaller subunits that can join to
form larger carbon compounds.
____________ – many monomers linked
together.
____________ – very large molecule (polymer).
Ex.) DNA
_______________________– the linking together
of monomers to form a polymer – water is
removed (condensed) from this reaction.
Ex.) ________ + ________ → _______ + ________
- See figure 3-8, page 54
____________ – Exact reverse of the
Condensation reaction above. Water is added
to cause the breakdown of a polymer……See
figure 3-9, page 54.
________________________ - energy currency for
cells. Energy is stored between the bonds of
the 3 phosphate groups in
. All cell
reactions are powered by energy stored in
ATP.
Ex.) A-P-P-P + water → A-P-P + P + Energy
______________________
__________________
1.
2.
Proteins
Nucleic Acids
(DNA, RNA).
3.
Carbohydrates
4.
Lipids (fats)
_______________________ – made of carbon,
hydrogen, and oxygen…….hydrogen and
oxygen are always in a 2 to 1 ratio. **There
are 3 classes of Carbs.
1.
2.
3.
_______saccharides
______sacharides
_____saccharidessugars
1.
-
Monosaccharides – _________ ______________
(monomers)
Most common monosaccharides:
a. Glucose - main energy source for cells.
b. Fructose – fruit sugar
c. Galactose – milk sugar
*The above 3 monosaccharides are
ISOMERS – they have the same
molecular makeup, but are in slightly
different forms.
2.
Dissacharides – ____________ – 2
monosaccharides joined together by a
condensation reaction.
a. Sucrose (table sugar) = glucose +
fructose
b. Lactose (milk sugar) = glucose +
galactose
c. Maltose (malt sugar) = glucose +
glucose
3.
Polysaccharides – ________ monosaccharides
joined together (polymer or
macromolecules).
a. Starch – plants make it, we use for food.
b. Cellulose – plant cell walls….we cannot
digest (fiber)……also wood, cotton
fibers, etc.

Proteins – organic compounds made mainly
of carbon, hydrogen, oxygen, and nitrogen.
_______________– monomer building blocks of
proteins. (20 different kinds). See page 194.
Structure of Amino Acids – consist of a carbon
atom bonded to 4 other functional groups:
a. ________________
b. __________________(-COOH)
c. ________________(-NH₂) – note NH₃ = ammonia
d. _____________– different in all 20 amino acids.
NOTE – as R – group changes, this
gives proteins different shapes
and properties. See page 56.
____________– condensation reaction that joins
amino acids together. See page 57.
____________ – 2 amino acids linked by a
peptide bond.
____________ – Many amino acids (can be 100’s)
linked together by peptide bonds.
____________ = 1 or more polypeptides – often
they bend and fold on one another to take on
different 3D shapes and properties.
Protein Shapes – influenced by conditions such
as Temperature, pH, etc.
Ex.) Egg Albumin → Heat → Egg White
Enzymes – most are proteins. 1,000’s act as
____________ ____________ - help many
reactions take place.
Ex.) Lactase is an enzyme that helps us
digest Lactose (milk sugar). If a person
lacks this enzyme, they are lactose
intolerant and get sick when they
consume dairy products.
Enzyme reactions depend on a physical fit
between the enzyme and the substrate (the
reactant being catalyzed)

___________________________– explains how
enzymes work. Enzymes are very specific for
the reactions they work in. See page 57 in
book.
Lipids (fats, oils, waxes) – ____________________
_____ ____ ____________ ________ _______ .
They have a higher ratio of carbon/hydrogen
: oxygen than carbohydrates.
-Lipids store
more energy
than Carbs (9
calories/gram
vs. 4
calories/gram in
Carbs)
____________– make up most lipids.
- They are long straight carbon chains + a
carboxyl group (-COOH) at one end
-Fatty acids have both polar and non-polar
ends and 12 to 28 carbons in their chains.
See page 58.
____________ = “water fearing” = the NON-carboxyl
end of the fatty acid – this end is ____________ by
water.
____________ = “water loving” = carboxyl end of
fatty acid – this end is ____________ to water.
____________ – ______ ____________ ______ of
dietary fat.
= Glycerol + 3 fatty acids.
-glycerol never changes, BUT there are many
different types of fatty aids (some are
saturated and some are unsaturated).
***If you change the
fatty acids that are
attached to the glycerol,
you change the type of
fat you get. That is –
you get either saturated
or unsaturated
fats…..THIS MAKES A BIG
DIFFERENCE FOR
HEALTHY FOOD
CHOICES!!!!!!!!!
____________– carbons in the fatty acid are
bonded to 4 atoms….. ____________ are
required to make the carbon e- shell
complete. The carbons are “saturated with
atoms”. Tend to be solid at room
temperature.
Exs.) lard, crisco, butter, fat in meats
____________– carbon atoms have to form
double or triple bonds between themselves to
fill their outer e- shell. Tend to be liquid at
room temperature.
Exs.) Plants oils such as – corn oil, olive
oil, canola oil, peanut oil, etc.
*****Study after study indicate that diets high
in saturated fat increase Cholesterol
production by the body. This is linked to
a __________
of heart
disease,
clogging of
blood
vessels, colon
cancer.
_______ __________ – have
2 fatty acids joined to a
molecule of __________.
Attached to the glycerol
are the 2 ___________.
-
Glycerol is hydrophilic;
fatty acids are
hydrophobic.
***In a watery environment
phospholipids form
double layers or
phospholipid bilayers
Phospholipid Bilayer
The cell membrane
is a glorified
phospholipid bilayer
……SEE PG. 58.
_________ – is highly
waterproof found in
places like the wax
coating on leaves
and earwax.
Steroids – lipids made
of _________________
____________ .
Exs.) many animal
hormones,
testosterone,
cholesterol,
synthetic steroids.
____________– store hereditary
information – also known as
the genetic code. Exs.) DNA,
RNA.
____________ – monomer
building blocks of nucleic
acids. Made up of a sugar +
phosphate + nitrogen base.
See page 59.
DNA = _____ _________________
(Deoxyribose is the sugar).
Contains the master set of
instructions to direct the
cell’s activities.
RNA – ________ _______________
(Ribose is the sugar). Stores
the information needed for
making proteins.