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Transcript
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