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Biochemistry
Section 1: Compounds Important to Life
Two Types of Compounds
Organic
Inorganic
Water
Inorganic
One of the most
important
compounds for
living things
Polar covalent
bonds
Hydrogen bonds
form between
water molecules
Water is Polar
H Bonds Form Between
Water Molecules
H Bonds
Form
Between
Water
Molecules
6 Unique Properties of H2O
1.
2.
3.
4.
Universal Solvent
High Surface Tension
Capillary Action
Resistance to Temperature
Change
5. High Heat of Vaporization
6. Freezing
Universal
Solvent
ClCl-
Na+
Na+
Water
Water
High Surface
Tension
Capillary
Action
Resistance to Temperature Change
High Heat of
Vaporization
Freezing
Freezing
Freezing
Carbon Compounds
6
C
Carbon
12.011
Carbon Compounds
Straight Chains
Branched Chains
Rings
Carbon Compounds
Single Covalent Bond
Double Covalent Bond
Triple Covalent Bond
Condensation Reactions
H
OH
H
OH
H
OH
Monomer
H 2O
H
H 2O
OH
Polymer
Hydrolysis Reactions
H 2O H 2O
H
H
OH H
OH
OH
OH H
H
OH
H
OH
Section 2: Organic Compounds
Carbon
Compounds
include
Carbohydrates
Lipids
Nucleic acids
Proteins
that consist of
that consist of
that consist of
that consist of
Sugars and
starches
Fats and oils
Nucleotides
Amino Acids
which contain
which contain
which contain
which contain
Carbon,
hydrogen,
oxygen
Carbon,
hydrogen,
oxygen
Carbon,hydrogen,
oxygen, nitrogen,
phosphorus
Carbon,
hydrogen,oxygen,
nitrogen,
Carbohydrates
Monosaccharides
General
Formula =
CnH2nOn
Glucose
Fructose
Isomers: same molecular formula,
different structural formula
Both are C6H12O6
Formation of a Disaccharide
Glucose + Fructose  Sucrose
Formation of a Disaccharide
Glucose
Fructose
H2O
Formation of a Disaccharide
Glucose
Fructose
H2O
Formation of a Disaccharide
Sucrose
Glycosidic Bond
Formation of a Disaccharide
Glucose:
Fructose:
Sucrose:
C6H12O6
+
C6H12O6
- H2O
________
C12H22O11
Starch
Glycogen
Cellulose
Lipids
Formation of a Triglyceride
Glycerol + 3 Fatty Acids 
Triglyceride
Formation of a Triglyceride
Glycerol
Fatty Acid Tails
3 H2O
Formation of a Triglyceride
Glycerol
Fatty Acid Tails
3 H2O
Formation of a Triglyceride
Ester Linkage
A Triglyceride
Saturated vs. Unsaturated Fats
Saturated vs. Unsaturated Fats
Phospholipids
Phospholipids
in water
Waxes
Steroids
Protein
Formation of a Polypeptide
Amino Acid + Amino Acid + … 
Polypeptide
Formation of a Polypeptide
Serine
Valine
Tyrosine
3 H2O
Cysteine
Formation of a Polypeptide
Serine
Valine
Tyrosine
3 H2O
Cysteine
Formation of a Polypeptide
A Short Polypeptide
Peptide Bond
Formation of a Protein
Polypeptide
Enzymes are Catalysts
Catalysts: substances that speed
up chemical reactions without
being affected by the reactions
themselves.
Enzyme: a protein that increases
the rate of reactions by lowering
the activation energy.
Enzymes lower AE
Activation
Energy:
the amount
of energy
needed to
start a
chemical
reaction
Enzymes lower AE
Enzyme-Substrate Specificity
Substrate: molecule on which an
enzyme acts
An enzyme binds to a substrate and
stresses the bonds of that molecule in
a way that makes a reaction more
likely to occur.
The key to an enzyme’s activity is
its shape.
Active Site: location on an enzyme
where the substrate binds
Each substrate can only bind to one
enzyme.
Enzyme-Substrate Specificity
Enzyme-Substrate Specificity
Enzymes can
be reused!
Effect of Temperature on Enzymes
Effect of pH on Enzymes
Denaturation
Enzymes become denatured
when exposed to high
temperatures or adverse pH.
How do enzymes become
denatured?
Effect of [Enzyme] on
Enzymatic Reactions
Effect of [Substrate] on
Enzymatic Reactions
17 X
1/2
1/3
1/9
E
17 X
1/2
1/3
1/9
E
17 X
1/2
1/3
1/9
Nucleic Acids
Nucleic
Acids
DNA
&
RNA