Chapter 3 Biochemistry

1. Chapter 3 Biochemistry

2. 3.1 • Organic molecules are carbon based • There are many different organic molecules • Simplest organic molecules- hydrocarbons

3. 3.1 • Diverse Organic Molecules are possible because carbon can bond to carbon and form • Long chains • Ring structures • Single , double or triple bonds • isomers • We can form many different carbon skeletons

6. 3.2 Functional Groups • Others groups of atoms are added to the carbon skeleton to create molecules with different chemical properties- Functional groups

7. 3.2 Functional Groups • Carboxyl – weak acid, in acids, including amino acids • Carbonyl- polar, found in ketones and aldehydes, sugars • Hydroxyl- polar, in alcohols • Amino- weak base, found in amino acids • Phosphate- polar, found in DNA and the energy molecule ATP

10. 3.3 Creating and digesting macromolecules • Four classes of organic macromolecules • Carbohydrates • Lipids • Proteins • Nucleic Acids • Carbs, Proteins and Nucleic acids are polymers

11. Polymers • Polymer- a large molecule consisting of many smaller similar subunits called monomers • Polymers are formed by connecting monomers in a dehydration reaction. This produces water as a waste. • Polymers are digested by adding water and creating monomers- Hydrolysis reaction

16. 3.4 Carbohydrates • Monosaccharides • Disaccharides • Polysaccharides

17. 3.4 Monosacharides • Molecular formula- CH2O • Contain carbonyl and hydroxyl groups • building blocks of disaccharides and polysaccharides • Glucose- main cellular fuel • Fructose- fruit sugar • Ribose, deoxyribose– sugars found in nucleic acids

19. 3.5 Disaccharides • When two monosaccharidesare linked by a dehydration reaction a discaccharide forms • Glucose + Glucose = Maltose • Glucose + Fructose = Sucrose • Glucose + Galactose= Lactose

21. 3.7 Polysaccharides • Long chains of monosaccharides are polysaccharides • Starch • Glycogen • Cellulose • Chitin

24. 3.8 Lipids • Lipids – also called fats or triglycerides • Are hydrophobic- do not mix in water • Made of glycerol and three fatty acids linked by dehydration synthesis

25. Fatty Acids • May be saturated – have no double bonds so carbons have all of the hydrogens possible • Unsaturated – at least one double bond, missing hydrogens

28. 3.8 Fats • Fats store energy (2x as much as an equal mass of carb) • Waterproof • Cushion • Insulate

29. Saturated Fats • Come from animals • Are solids at room temp • Are generally not very healthy for you and should be limited in your diet

30. Unsaturated Fats • Come from Plants (with one exception) and are liquids at room temperature • Are generally healthier for us

31. Polyunsaturated fats • Polyunsaturated fats are found in some types of fish and have been found to help lower cholesterol.

32. Hydrogenated Oils • Liquid oils are turned into solids by adding hydrogens to them • This process creates Trans Fat – which has been linked with heart disease • Is in most baked goods

33. Atherosclerosis • The building of lipid deposits in artery walls • Reduces blood flow • Plays a role in heart disease

35. 3.9 modified fats • Waxes- one fatty acid linked to an alcohol • Phospholipids- one glycerol, 2fatty acids and a phosphate in place of the third fatty acid- make up cell membranes

37. 3.10 Steroids • Steroids are made of three 6 sided rings and one five sided ring • Cholesterol is a steroid associated with saturated fat • Estrogen and testosterone are made from cholesterol

39. 3.10 anabolic steroids • Synthetic testosterones which build bone and muscle mass • May lead to mood disturbance, liver damage, high cholesterol, cardiovascular disease, in adolescents bones may stop growing, and acne and baldness (both are influenced by testosterone)

40. Reproductive Side Effects • Males will reduce the production of natural male hormone which may impair normal reproductive function and fertility. • Females have very little testosterone in their system naturally so they may experience disrupted menstrual cycles, and develop male traits like facial hair, voice deepening etc