Download Macromolecules

Biochemistry
Biochemistry can be defined as the science
concerned with the chemical basis of life. It is the
chemistry of biology.
The major objective of biochemistry is the complete
understanding, at the molecular level, of all of the
chemical processes associated with living cells.
Organic and Inorganic Compounds
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Organic compounds always contain carbon (C)
and occur naturally only in the bodies of living
organisms. They almost always contain
hydrogen (H), usually contain oxygen (O) and
nitrogen (N), and sometimes contain phosphate
(P), sulfur (S), iron (Fe), copper (Cu), sodium
(Na), chlorine (Cl) or potassium (K) in small
amounts.
Biochemistry and Nutrition
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The 3 groups of macromolecules and 4 classes of
nutrients:
Carbohydrates
Fats
Protein
Water.
Fibre
Minerals
Vitamin
Carbohydrates
Carbohydrates
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Carbohydrates can be thought of as sugars. The can
be both simple and complex. This is dependent on
how many sugar chains there are in the
Carbohydrate.
Monosaccharides (One sugar), Disaccharides (Two
sugars), or Polysaccharides (many sugars).
They constitute a large part of foods such as rice,
noodles, bread, and other grain-based products
These give us energy.
Monosaccharide
Disaccharide
(Monomère)
Polysaccharide (Polymère)
Fats – Unsaturated and Saturated
Fats
Fats
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These are made up of fatty acids bound to a glycerol
compound.
Fats may be classified as saturated or unsaturated
depending on the detailed structure of the fatty acids
involved.
Most fatty acids in fats are non-essential, meaning the
body can produce them as needed. However some of
them are two fatty acids are essential and must be
included in the diet. An appropriate balance of essential
fatty acids omega-3 and omega-6 fatty acids.
Fats – Saturated and Unsaturated
Protein
Protein
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One of the original nutrients discovered.
Proteins are the basis of many animal body
structures (e.g. muscles, skin, and hair )
Composed of amino acids.
Proteins are broken down in the body into
amino acids, which are then used in our body to
make our own proteins.
Functions of Proteins include
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Repair
Build
Enzymes
Amino Acids – 20 in total, 8 essential
Cell membrane etc
The extraordinary properties of Water
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A water molecule (H2O), is made up
of three atoms: one oxygen and two
hydrogen.
H
H
O
http://www.e-spaces.com/broadcast/Water/scr2.html
http://madsci.wustl.edu/posts/archives/aug98/900528149.Bc.r.html
Homeostasis – very important!
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Steady state
Constant physiological condition of cells,
organisms global ecosystems
a.
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Makes a good insulator
Resists temperature change
Universal solvent
Coolant
Ice protects against temperature extremes
High Specific Heat
•Water resists temperature change, both for
heating and cooling.
•Water can absorb or release large amounts of
heat energy with little change in actual
temperature.
•This keeps our cells safe by keeping the
temperature steady!
Dehydration reactions
Building and Breaking of
Macromolecules
Dehydration-Synthesis =
Condensation
= occurs when a water molecule
is removed to join 2 subunits
 See example to the left and
on the next slide
Fibre
Fibre
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Dietary fibre consists mainly of cellulose.
This can make it hard for the body to digest. It
can be broken down and used as energy as
carbohydrates are but because they are hard to
digest are not as efficient.
The eating of this can however provide healthy
intestinal movements.
Minerals
Minerals
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Chemical elements our body needs. These can
be Sodium, Calcium along with others.
These do not include carbon, hydrogen,
nitrogen, and oxygen .
These are found in all foods to a varying degree.
Some foods will have more then others.
Vitamins
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A vitamin is an organic compound required as a
nutrient in tiny amounts by an organism.
Vitamin D is the only vitamin that can be
synthesised by the human body. All other ones
which are essential must be consumed.
Fruits and Veggies is where these are found.
Goitre, scurvy, osteoporosis and rickets are just
some of the disorders caused by a vitamin
deficiency.
Vitamins
Task
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Task:
Using your textbook and these notes, answer the following questions:
Differentiate between organic and inorganic compounds. Give examples of
each.
What are the three classes of carbohydrates? Explain how each differs.
What are fats made of ?
In what ways do plant and animal fats differ?
What is cholesterol, and why has it become so important to health-conscious
consumers?
In what ways do proteins and nucleic acids differ from carbohydrates and
lipids?
Explain the process of dehydration synthesis.
Explain the process of hydrolysis.
What is the difference between DNA and RNA (structure and function).