Chapter 3: Biochemistry

1. Chapter 3: Biochemistry Biochemistry

2. Water • Water has many unique properties that allow for many of its unique functions.

3. Polarity: electrons are not shared equally • Polar: uneven electrical charge across a molecule • allows for breaking of ionic bonds in aqueous solutions

4. Hydrogen Bonds: weak bonds involving hydrogen that are easily broken • Cohesion: force of attraction between like molecules • surface tension • Adhesion: force of attraction between unlike molecules • capillary action

5. Hydrogen Bonds: weak bonds involving hydrogen that are easily broken • Temperature moderation • acts as an insulator: H bonds break before the molecules change temperature there by slowing the rate of change of temp. • H bonds break before the water dissociates

6. Other properties • Solid less dense than liquid, hence ice floats • has great biological significance • most molecules the solid is more dense than the liquid • all three states occur naturally on earth

7. Carbon • Hydrogen • Oxygen • Nitrogen • Phosphorus • Sulfur • Sodium • Potassium • Calcium

8. Carbon chemistry

9. Carbon Compounds • organic: containing carbon atoms covalently bonded to other carbon atoms

10. Carbon bonding • each C atom forms 4 covalent links to other atoms that may or may not be carbon • different formations and different bond strengths result in vastly different substances

12. Carbon bonding • sp3 hybrid • All bonds even in size and strength • C-C results in completely non-polar bonds

13. Diamond

14. Graphite

15. Coal

16. Buckyballs and Nanotubes

17. Macromolecules

18. Large carbon molecules • Monomers: distinct unit of organic compound i.e. glucose • Polymers: many monomers linked together i.e. starch • Macromolecules: extremely large polymers • Condensation reactions form polymers • Aka: dehydration reaction • Hydrolysis reactions break apart polymers

20. Hydrolysis H-OH H OH

21. Condensation H H-OH OH

22. The four macromolecules Of life

24. Carbohydrates • Monosaccharide • simple or “One sugar” • ratio of atoms is (CH2O)n

25. Disaccharides and polysaccharides • two or many sugars • Repeating monosaccharide • Combination of different monosaccharides

30. Proteins • amino acids • 20 different amino acids (aa) • share a common basic structure with different functional groups • R represents a functional group • Functional groups can be very simple or quite complex

31. Amino acid structure

34. Proteins • dipeptides and polypeptides • formed through condensation reactions • affected by many things i.e. temperature, pH, H bonds

35. Protein Folding

36. Proteins • enzymes • specialized proteins that act as catalysts • enzyme remains unchanged • reduce activation energy

39. Activation Energy

40. Lipids (fats, waxes, oils) • fatty acids • carboxyl group • polar • hydrophilic: water loving • hydrocarbon end • non-polar • hydrophobic: water fearing • Saturated vs unsaturated

41. Fatty acid

42. Lipids (fats, waxes, oils) • Complex Lipids • triglycerides • solid at room temp. when saturated • oils and fats

43. fat oil

44. Lipids (fats, waxes, oils) • wax • fatty acid chain with alcohol chain • form highly protective layers

45. Lipids (fats, waxes, oils) • Complex Lipids • phospholipids • two fatty acid chains • compose cell membranes • phospholipid bi-layer creates semi-permeable membrane

46. Saturated and unsaturated lipids

47. Phospholipids

48. Lipids (fats, waxes, oils) • Complex Lipids • steroids • four fused C rings with various functional groups • hormones i.e. testosterone, progesterone, cholesterol, insulin

49. Nucleic Acids • Made up of nucleotides