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BIOLOGICAL MOLECULES Ch. 3, 6.4 + 6.5 Ch. 3 Biological Molecules 3-1: Why is Carbon So Important in Biological Molecules? 3-2: How are Organic Molecules Synthesized? 3-3: What are Carbohydrates? 3-4: What are Lipids? 3-5: What are Proteins? 3.6: What are Nucleotides and Nucleic Acids? 6.4: How Do Enzymes Promote Biochemical Reactions 6.5: How are enzymes regulated? Chemical Compounds - _____________ backbone bonded to ____ atoms (CH4) - can be very _____________ - more organic cmpds than inorganic - common in all living _______________ - ______ carbon (H2O / NaCl) or hydrogen atoms (CO2) - less complex - less diverse 3.1: Why is Carbon So Important ..? unique bonding properties of carbon are key to the complexity of organic molecules 1. ________ 4 valence electrons (room for 8) can form up to __ bonds with other atoms or itself capable of making ______________, and ____________ bonds hydrogen carbon nitrogen oxygen 2. can assume complex _______ (______________ chains,_______, _____________, and _______________) 3. can attach to ____________________ groups which will determine characteristics and reactivity of molecule functional groups – ____________& more likely to _______________ with others sulfhydryl carboxyl phosphate amine 3.2: How Are Organic Molecules Synthesized? ______________________ are large polymers Ex._____________________ _____________________ _____________________ _____________________ 1. Biomolecules are ________________through ____________________or condensation reactions JOINS monomers together H & OH are _________________ to form ____________molecule https://www.youtube.com/watch?v=QltPTqEhSaQ – explains monomers & polymers as well - good 2. Biomolecules are _________________________through b) _____________________ breaks apart polymers into monomers 1 H2O molecule is ________________________the monomers https://www.youtube.com/watch?v=QltPTqEhSaQ – 4:15 starts hydrolysis 3.3: What Are Carbohydrates? http://www.tv411.org/science/tv411-whats-cooking/carbohydrates-science-lesson - online activity for Intro to Carbs (chemistry & digestion) A. Carbohydrate Basics ________________atoms in the ratio of ______ most small carbs are water _______ (________________ = water loving) due to OH functional group (i.e sugar cube in H20) provide and store ______for cells (i.e cellular respiration) structural _________ (plants, insects, bacterial cell walls) Sugar dissolving in water hydrogen bond water hydroxyl group B. Specific types of Carbohydrates 1. __________________: C6H12O6 (CH2O)n n = 3-7C 1 simple sugar (1:2:1 ratio of C,H,O) most end in “_______” and named by # of Carbons Examples a) _____________/hexose (6-C)-most common in organisms b) _________ - fruit sugar (corn syrup, honey) c) _____________- milk sugar found in lactose d) __________/pentose (5-C) or ______________ (RNA) and (DNA) Numbered carbons C 6' These will become important! 5'C 4' O C C 1' energy stored in ______ bonds harvested in cellular respiration C 3' C 2' _______ –molecules w/ same number of atoms but different arrangement (________________________ formula with a _________________________formula) __________________ 2. _______________________: ___________________ 2 monosaccharides joined via dehydration synthesis general formula is used for _________________storage Examples: 1) __________ (table sugar) = glucose+fructose 2) ___________(malt sugar)= glucose+glucose 3)__________(milk sugar) = galactose+glucose Formation of a Disaccharide Glucose Fructose (__________) (___________) Sucrose + _________ (_________________) dehydration synthesis H2O + 3. Polysaccharides chains of monosaccharides (_______________________) costs little to build; easily reversible = release energy Examples: 1) ______________: plant energy-storage 2) ________________: animal energy-storage 3) _______________: most imp. structural polysaccharide (cell walls of plants) 4) ___________: armour of crabs, spiders, fungi Polysaccharide diversity • Molecular structure determines function in starch in cellulose isomers of glucose structure determines function… Starch vs. Cellulose starch _____ to digest enzyme cellulose ______ to digest enzyme only bacteria can digest Cellulose = undigestible roughage • most abundant _________ cmpd on Earth • herbivores have evolved a mechanism to digest cellulose • most carnivores have not and that’s why they eat meat to get their energy & nutrients Cows digest cellulose well; no need to eat other sugars Gorillas can’t digest cellulose well; must add another sugar source, like fruit to diet helpful _____________ live in an herbivores digestive systems & help digest cellulose-rich (grass) Breakdown of Disachharides & Polysaccharides Via _________________ Polymer + H2O _____________________________ _______________________ Disaccharides or Monosaccharides Disaccharide + H2O ___________________________ _________________ Glucose+Glucose+Glucose+Glucose hydrolysis Ch. 3.4 A. Lipid Basics __________________of H to C atoms contain large chains of non-polar _______________ (hydrophobic/H2O insoluble) _____________________energy storage (btwn C-H bonds) _________________________component; building blocks https://www.youtube.com/watch?v=ulIjtl4FPDQ – Lipid structure and function (12 min) B. Specific types of Lipids 1. ________________________ (oils and fats): * only contain ______________________ * made up of 3 monomers called __________(long chains of C&H with a carboxyl group – __________ on 1 end) attached to a ____________(3C backbone) * uses primarily as ________________________ molecules * contain ____ as many _______/gram than Carbs & Proteins Formation of Fats via Dehydration Synthesis Triglyceride https://www.youtube.com/watch?v=eESpP5okA1I (@ 4 min energy and formation of) https://www.youtube.com /watch?v=E3JkXdjQJJg differences explained between all 3 all single bonds btwn C-atoms - animal fats (solids; red meat; whole milk at least 1 double bond btwn C-atoms - plant oils (liquids; fish nuts) 1 double bond more than 1 double bond Good Fats vs. Bad Fats? Fats (__________) Oils (___________) (butter/lard) corn/canola oil -produced by animals -found in seeds of plants - ______________ FA -____________ FA - lots of H - less H Hydrogenation & Trans Fats? commercial process where some double bonds in unsaturated FA are broken and hydrogens are added to the carbons - __________ liquid oils to solid fats (trans fat) http://healthland.time.com/2013/11/07/7-foods-that-wont-bethe-same-if-trans-fats-are-banned/ - explains trans fats and shows examples of fods that contain them 2. _____________ * chemically similar to fats (1 _____________) but have a long ____________________ * humans & most animals lack appropriate enzymes to break them down * highly _____________ (solid @ room temp.) * ___________________ component & ______________________function 3. _________________________ * chemically similar to oils (1 ______________________) but have a ____________________________ * crucial _________________ component of cell membranes Phosphate Glycerol Fatty acids 3. ____________________ don’t resemble fats; have ________________ _________________ – most common steroid precursor to Vit D, testosteronel, estrogen __________________component in animal cell membranes 2% of human brain (insulate/nerve cells) too much of the wrong form = bad news 3.5: What Are Proteins? A. Protein Basics consist of _________________ chains of amino acids bonded by __________ bonds via dehydration synthesis act as ___________ to promote rxns ___________component (keratin)forms hair, nails, scales & feathers (silk protiens) webs cocoons __________ (albumin in eggs & casein in milk) hemoglobin protein _______________ oxygen ____________ (actin & myosin are contractile proteins in muscle) some are hormones (insulin & GH) some are antibodies that fight infection few are toxins (snake venom) Amino Acids: _________________ of Proteins 1. 2. 3. 4. 5. ________________group ___________(side chain) Single ______ ________________group Central ______________ can make disulfide bonds Amino Acids join via Dehydration Synthesis to make peptides or proteins. OH + H a.a + a.a ___________ + H20 H2O H2O H2O a.a. + a.a + a.a. + a.a. + etc ________________+ _______________ Levels of Protein Organization interactions btwn the R groups of A.A. cause twists, folds, and interconnections that give proteins _____________structure _____________Structure ________________ Structure _______________ Structure https://www.youtube.com/watch?v=qBRFIMcxZNM – organization and function _______________ Structure 1. Primary Structure – ________________ of amino acids depends on 1) ______, 2) ______________ and 3) _____________of amino acids 2. Seconday Structure – simple repeating units a) _______________or b) ________________ maintained by _____________ btwn polar portion of A.A. Silk Keratin (hair) Hemoglobin subunits (blood) H-bonds 3. Tertiary Structure - 2o structure ______________forming H-bonds w/ H2O & disulfide bridges w/ cysteine A.A. include _______________ and ____________________ disruption of 2o and 3o bonds = denatured proteins (loss of function) 4. Quaternary Structure – when ________________proteins are linked together i.e. ___________ - 4 protein chains of 150 amino acids some enzymes Protein Function Related to Structure sickle-cell anemia –__________in hemoglobin egg frying – _______________in albumin perms – denaturation of ________ in hair __________ and viruses killed by denaturing their proteins http://on.aol.com/video/learn-about-protein-denaturation-83227098 review protein organization and protein denaturation 3.6: What Are Nucleotides and Nucleic Acids? A. Nucleotide basics 1 ______________________ consists of 1) a ____________________(either deoxyribose or ribose) 2) a _____________________ group 3) _____ of 5 different nitrogen –containing _____________ adenine guanine cytosine thymine uracil B. Specific Types of Nucleotides and Nucleic Acids _____(adenosine tri-phosphate), FAD & NAD+ • all ___________________molecules chains of nucleotides form polymers or nucleic acids 1) __________ – deoxyribonucleic acid • deoxyribose sugar & A, T, G, C 2) ___________– ribonucleic acid • Ribose sugar & A, U, G, C ATP as an Energy Carrier ATP – adenosine triphosphate ____________nucleotide ___ phosphate groups ____________________in bonds btwn phosphate groups energy released when last __________________________ available energy is then used to drive other rxns (i.e. linking amino acids) How is ATP made and broken down? 1. ADP + Energy + Phosphate ATP (stores energy) ______________________________ 2. ATP ADP + Phosphate + Energy (releases energy) _______________________ Making and Breaking Down Macromolecules Polymer or Monomer Macromolecule (Building Blocks) ______________________________________ Carbohydrates _____________________________________ fatty acids + glycerol ______________________________________ Proteins or Polypeptides ______________________________________ nucleotides _______________________________________ <-------- Dehydration Synthesis Hydrolysis ------------- http://www.youtube.com/watch?v=H8WJ2KENlK0 – Crash Course Bio Molecules Review(14min) How Do Enzymes Promote Biochemical Reactions (Ch. 6.4) ____________ energy determines the speed at which a chemical reaction occurs https://www.youtube.com/watch?v=VbIaK6PLrRM – explains activation energy * some rxns occur too slowly b/c they have a ______ activation energy enzymes (proteins) are biological _____________which help speed up the rate of reactions (by ___________ activation energy) without themselves being used up or permanently altered https://www.youtube.com/watch?v=1e9EvrThk1Y – how a catalytic converter works https://www.youtube.com/watch?v=hNl5WYSM5DE Elephant Toothpaste . not advantageous to speed up dozens of rxns at once; so it is a ____________ process ______________ of enzyme ____________its ____________ (just like proteins); that structure allows them to catalyze specific reactions _________________________ shape and charges of the ________________(a.a.) determines what molecules can enter (amylase can digest starch but not cellulose) https://www.youtube.com/watch?v=lfuOQZJ_MIM (firefly) each catalyzes only a few types of reactions (most only catalyze _) https://www.youtube.com/watch?v=tI69AVRW0DU (cartoon enzymes in human digestion) https://www.youtube.com/watch?v=r1ryDVgx0zw (how enzymes work) Products Reactant ____________ (2 (1 _______________) ____________ _______________ ________________) Cells regulate metabolic pathways by controlling the _____ produced. a) ________ of enzymes b) ___________ of enzymes c) ______ levels of enzymes as substrate/enzyme levels increase, the rxn rate increases until active sites of all enzymes are being continuously occupied by a new substrate Genes that code for enzymes can turn ________________(i.e. marathon runners after high-carb pre-competition meals) Some enzymes only synthesized at ________________________in organisms life (65% of ppl produce less lactase as they age) inactive forms of enzymes only become ________________when needed (i.e. protein digesting enzymes pepsin & trypsin) Competitive or Noncompetitive Inhibition Enzyme Control Enzymes need to be ______________________at times to prevent 1) substrates from being used up 2) producing too much product __________________inhibition: a substance, other than the enzyme’s normal substrate, ______________________of enzyme & competes with the actual substrate for active site) - structural similarities Ex. 1: _______________________(blocks active site of acetylcholinesterase; excess acetylcholine overstimulates muscles causing paralysis) https://www.youtube.com/watch?v=-gIqZ8IxctE (poisoned grasshopper) Ex. 2: antibiotic ___________ inhibits synthesis of bacteria cell walls Ex. 3: __________ & ibuprofen (advil) inhibits synthesis of molecules that contribute to swelling, pain, fever. _____________________ inhibition: molecule binds to a site on enzyme different from active site; distorts active site; enzyme less able to catalyze rxn Ex 1: Potassium ______________ (blocks an enzyme that uses oxygen to produce ATP – deadly) https://www.youtube.com/watch?v=PILzvT3spCQ (short comparison) ___________ regulation: noncompetitive inhibition where enzymes switch easily between 2 different shapes that either activate or inhibit the enzyme (i.e. ADP) https://www.youtube.com/watch?v=d5fDEUhjo-M – allosteric Regulation https://www.youtube.com/watch?v=DHZtOKyMPRY – feedback inhibition ________________inhibition: form of allosteric regulation; causes metabolic pathways to stop producing its end product when its concentration reaches reaches an optimal level (thermostat) intermediates enzyme 1 threonine (initial reactant) enzyme 2 enzyme 3 enzyme 4 enzyme 5 As levels of isoleucine rise, isoleucine binds to the regulatory site on enzyme 1, inhibiting it enzyme 1 isoleucine isoleucine (end product) Factors that Affect Enzymes enzymes have a narrow range of conditions (_________________) in which they function optimally (H-bonds btwn polar a.a.) human cellular enzymes work best around pH 7.4; human digestive enzymes work best around pH 2 enzymes become ______________ fast in unfavorable conditions and lose 3-D structure required to function rate properly of For pepsin, maximum activity occurs at about pH 2 For trypsin, maximum activity occurs at about pH 8 For most cellular enzymes, maximum activity occurs at about pH 7.4 reaction fast For most human enzymes maximum activity occurs at about 98.6F (37C) rate of reaction slow Effect of pH on enzyme activity slow 32 0 68 104 20 40 temperature 140 (F) 60 (C) Effect of temperature on enzyme activity Enzymes in our Digestive System food travels through many organs of the digestive system & broken down into usable ___________________________ 1. mouth: 1 minute mechanical digestion via teeth chemical digestion via enzyme ______________________ 2. esophagus: 2-3 seconds tube that leads to the stomach via peristalsis 3. stomach: 2-4 hours mechanical digestion via muscle churning chemical digestion via enzyme ________________________ 4. small intestine: 3-5 hours bile (liver/gall bladder) & ______________ chemically breaks down fat enzymes _____________________________________break down carbs nutrients are absorbed 5. large intestine: 10 hrs – days absorbs H2O and eliminates wastes amylase Lipase Maltase Sucrase Lactase pepsin Study Ch. 3, 6.4 & 6.5 Key Vocab Terms Read summary of key concepts Ch. 3 and 6.4 and 6.5 Be able to answer the Learning Outcomes in Ch. 3 LO 1-7 and Ch. 6.4 and 6.5 LO 5-7. Be able to answer all the Check Your Learning questions and check answers for all sections Complete Thinking through the Concepts and Applying the Concepts for all sections. Go to the Study Area on MasteringBiology for practice, animations, quizzes, activities, etc.