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Biochemistry Basics for Study Notes

Learn about organic vs. inorganic molecules, carbohydrates, lipids, proteins, and enzymes. Understand elements, structures, and functions, and how complex molecules are formed and broken down.

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Biochemistry Basics for Study Notes

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  1. Biochemistry To be used with Biochemistry Guided Notes Gaccione/Bakka

  2. Homework • Page 34, 1 through 8

  3. Organic vs. Inorganic Molecules Contains Carbon (C), Hydrogen (H), and Oxygen (O) (Example: C6H12O6) Does not contain C, H, and O at same time (Example: H20) Water: makes up 60 to 98% of living things—necessary for chemical activities and transport Carbon is the key element—the element of life Carbon can bond with itself and form many times for bonds (single, double, triple and rings) Salts: help maintain water balance Example: Gatorade—electrolytes 4 Organic Molecules: 1. Carbohydrates 2. Lipids 3.Proteins 4. Nucleic Acids Acids and Bases: -pH Scale -Important for enzyme function

  4. Carbohydrates -give us instant energy • Sugars and starches(complex carbohydrates) • Contains 3 elements: carbon, hydrogen, and oxygen In all carbs the hydrogen is in a 2:1 ratio to oxygen) • Most carbohydrates end in -ose

  5. Monosaccharides - means one sugar • AKA Simple sugars • All have the formula C6H12O6 • Have a single ring structure • Example: Glucose Fructose

  6. Disaccharides - means two sugars • All have the formula C12H22O11 • Example: glucose + fructose = sucrose (table sugar) maltose

  7. Isomers • Example: Glucose & Galactose • Isomers - compounds that have same formula different 3-D structure

  8. Polysaccharides (polymers)-means many sugars • Three or more simple sugar units • Examples: • Glycogen: animal starch stored in the liver and muscles • Cellulose: indigestible in humans: forms cell wall in plants • Starches: used as energy storage

  9. Comparing saccharides Monosaccharides Disaccharides Polysacchrides

  10. How are complex carbohydrates (polysaccharides) formed? • Condensation (Dehydration) synthesis: combining simple molecules to form a more complex one with the removal of water • Example: • monosaccharide + monosaccharide  disaccharide + water • C6H12O6 + C6H12O6 C12H22O11 + H2O • Polysaccharides are formed from repeated dehydration synthesis

  11. Monosaccharide + Monosaccharide 

  12. Disaccharide + Water

  13. How are complex carbohydrates broken down? • Hydrolysis: the addition of water to a compound to split it into smaller subunits • also called chemical digestion • Example: • disaccharide + water  monosaccharide + monosaccharide • C12H22O11 + H2O  C6H12O6 + C6H12O6

  14. Lipids • Lipids (Fats): lipids 4 function 1. energy storage 2. protection 3. insulation 4. found in cell membranes • Three elements found in lipids 1. carbon 2. Hydrogen 3. oxygen The H:O is not in a 2:1 ratio

  15. Lipids • Examples: 1. meat 2. bacon 3. cheese • Lipids tend to be the largest of organic molecules

  16. Lipids • Lipids are composed of one glycerol molecule and 3 fatty acids Lipid formular • glycerol + 3 fatty acids  lipid (fat)

  17. Condensation (Dehydration) synthesis: combining simple molecules to form a lipid with the removal of water • Hydrolysis: the addition of water to a lipid splits it into smaller subunits

  18. Four Types of Lipids • Fats: from animals • Saturated: solid at room temperature • All single bonds in the fatty acid tail make it very difficult to break down

  19. 4 Types of Lipids 2. Oils: from plants • Unsaturated: liquid at room temperature • Presence of a double bond in the fatty acid tail • Ex. Vegetable oils

  20. Four Types of Lipids 3. Waxes: ear wax & bees wax 

  21. 4 Types of Lipids 4. Steroids: • Examples: 1. Cholesterol - High levels could lead to heart disease 2. Estrogen - female hormone 3. Testosterone - male hormone

  22. Proteins • Proteins: contain the elements 1. carbon 2. hydrogen 3. oxygen 4. Nitrogen • Made at the ribosomes • Composed of subunits called amino acid • 20 amino acids

  23. Proteins • Major Protein Functions: Growth and repair & Energy • Usually end with -in: • Example: 1. Hemoglobin (blood) 2. Insulin (breaks down glycogen) 3. Enzymes(speeds up chemical reactions)

  24. Making Proteins • Condensation (Dehydration) synthesis of a dipeptide. Breaking down Proteins is call Hydrolysis dipeptide + water amino acid + amino acid

  25. Dipeptide: formed from two amino acids • amino acid + amino acid  dipeptide + water

  26. Proteins • Polypeptide: composed of three or more amino acids • Examples of proteins: 1. muscle 5. insulin 2. Skin 6. hemoglobin 3. Hair 7. enzymes 4. Nails • There are a large number of different types of proteins: • The number, kind and sequence of amino acids lead to this large variety

  27. Enzymes • Catalyst: inorganic or organic substance which speeds up the rate of a chemical reaction without entering the reaction itself • Examples: enzymes (organic) and heat (inorganic) • Enzymes: organic catalysts made of protein • most enzyme names end in –ase • enzymes lower the energy needed to start a chemical reaction (activation energy)

  28. How enzymes work • Enzyme forms a temporary association with a the substance it affects • These substances are known as substrates. • The association between enzyme and substrate is very specific—like a Lock and Key • This association is the enzyme-substrate complex • While the enzyme-substrate complex is formed, enzyme action takes place. • Upon completion of the reaction, the enzyme and product(s) separate • The enzyme is now able to be reused

  29. Enzyme-Substrate Complex

  30. Enzyme Terms • Active site: the pockets in an enzyme where substrate fits • Usually enzyme is larger than substrate • Substrate: molecules upon which an enzyme acts • All enzymes are proteins • Coenzyme: non-protein part attached to the main enzyme • Example: vitamins

  31. Proteins in action    enzyme substrate -------------> product Lock and Key Model

  32. Factors Limiting Enzyme Action • pH: pH of the environment affects enzyme activity • Example: pepsin works best in a pH of 2 in stomach Amylase works best in a pH of 6.8 in mouth--saliva

  33. Factors Limiting Enzyme Action • Temperature: as the temperature increases the rate of enzymes increases • Optimum Temperature: temperature at which an enzyme is most affective • Humans it is 37 degrees C or 98.6 degrees F • Dogs between 101 and 102 F

  34. When Temperatures Get Too High • Denature: • Change in their shape so the enzyme active site no longer fits with the substrate • Enzyme can't function • Above 45 C or 130 F most enzymes are denatured • Why do we get a fever when we get sick?

  35. General Trend vs. Denaturing

  36. Factors Limiting Enzyme Action • Concentration of Enzyme and Substrate • With a fixed amount of enzyme and an excess of substrate molecules • the rate of reaction will increase to a point and then level off • Leveling off occurs because all of the enzyme is used up • Excess substrate has nothing to combine with • Add more enzyme reaction rate increases again

  37. Enzyme-Substrate Concentration

  38. Nucleic Acids • Nucleic Acids: found in the chromosomes in every nucleus of all cells. DNA: contains the genetic code of instructions. found in the chromosomes of the nucleus Consists of 3 parts called a nucleotide: 1. phosphate 2. sugar 3. nitrogen base • RNA: directs protein synthesis • found in nucleus, ribosomes & cytoplasm.

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