Chapter 3 Biochemistry

1. Chapter 3 Biochemistry The compounds of life

2. 2.1: Chemicals in Organisms • _________________________- carbon containing compounds • Next to water, carbon containing compounds are the ______________ substances in living organisms

3. Often have ___________________ • _______________________ are found in living or once living things

4. The Importance of Carbon • Elements that have full outer energy levels are said to be _______________. • In order for the atom to be “happy”, there should be __________________ in the outer most shell

5. Carbon has _____________ in the outer shell • This leaves space for more • it can form __ bonds with ___ other atoms.

6. Carbon is also known to form bonds w/ ____________________ • These bonds can form _____________________, branched ________, or ________.

7. This variety of carbon bonding is found in ______________________ • Carbons can also form ____________ and _______ bonds in order to get their 4 more electrons

8. Classes of organic molecules • Cells join smaller organic molecules (_______________) together to form larger molecules called _________________ or _____________

9. The four major classes of organic macromolecules are: • _________________ • __________________ • __________________ • __________________

10. Macromolecule Bonds • There are two different methods by which organic molecule bonds are made and broken • ___________________ • ___________________

11. Dehydration Synthesis • Means to __________________ • This reaction _______________ between monomers through the loss of a water molecule • ___________________ that can be used later

12. Hydrolysis • Means to ________________ (splits) • Involves a water molecule splitting bonds between monomers • ________________ macromolecules (digestion) • The reverse of dehydration synthesis • ____________________

13. Carbohydrates • Composition • an organic molecule composed of a fixed ratio of___________________ ______________________________ • Example: glucose is ____________

14. Includes • ________________ and ______________________ • These are sugars like glucose, fructose, maltose, galactose • ___________________ • starches, glycogen & cellulose • Function • to ________________ and _________________ (structure)

15. Monosaccharide: ______________ molecule (glucose)

16. Disaccharides: _____________ molecule

17. Polysaccharides/starch:___________ _________________for storing energy

18. Proteins • Composition : made of____________ _______________________________. • The monomers of this organic compound are called _______________ • The combinations of these 20 amino acids is almost infinite and results in the variety of proteins ~4000 known.

19. Proteins are made from just 20 kinds of amino acids • Proteins are the ______________ of all of life’s molecules • This diversity is based on arrangements by 20 different amino acids.

20. All amino acids have the ____________ with only one part that varies giving the amino acid it’s unique property.

21. Cells ________________ together by dehydration synthesis. • __________________ resulting covalent linkage • This makes a ____________ or long chain of amino acids

22. ______________ and _______________ are formed by the same process • Hydrolysis ____________________ by adding a water molecule

23. The macromolecule lastly, is a large group of amino acids bonded together to form a ________________

25. Polypeptides ____________ to form a particular shape, which ultimately leads to function of that _____________. • To change the _______ (denature), would change the ________ of the protein.

26. Different functions/classes of proteins: • _____________________ • silk of spiders, hair of mammals and fibers that make up tendons and ligaments • _____________________ • Proteins provide muscular movement • _____________ • Ovalbumin- main substance of egg white, serves as a source of amino acids for developing embryos

27. _________________ • Includes antibodies, which fight infections and are carried in the blood • _________________ • Includes hemoglobin, the iron-containing protein in blood that conveys oxygen from our lungs to other parts of the body.

28. _____________ • protein that serves as a chemical catalyst, an agent that changes the rate of a chemical reaction without itself being changed into a different molecule in the process.

29. Enzymes • All reactions in living organisms occur at different rate • Catalysts (enzymes) speed up or slow down reactions • The catalyst itself does not change • All living things contain catalysts • Enzymes take part in about 1000 rxn/sec • Enzymes are specific in their function.

30. Weaken bonds in order to break them/or aid in the formation of them • Provide a way to speed up reactions without increasing temperature of the body

31. Substrate • What the enzyme is acting on • It is something that needs to get put together or broken down by the enzyme • Active Site • Binding site where substrate goes, allowing the enzyme to act on it • Similar to a landing pad! • Lock and Key Model • Active site and Substrate are “made” for one another!

33. Factors that affect function of an enzyme • Temperature • Effects the motion of the molecules • Need optimal temp for best efficiency • High temp denatures enzymes • Optimal = 35-40 degrees Celsius • pH • Optimal = 6-8 (Neutral)

34. Salt concentration • Few enzymes can tolerate very salty conditions • Amount of enzyme • Amount of substrate

35. Lipids • ____________________________, phospholipids and steroids • Composition = have large hydrocarbon chains held together by ____________ covalent bonds (no charge) • __________________- don’t like water

36. Basic structure of most lipids

38. Functions : • __________________________ (more then carbohydrates) • ______________ against heat loss • serve as a _______________________ around organs

39. The hydrocarbon tails in a fat can be the same or different. • hydrocarbon tails may vary in length (___________________) and in the number and locations of double bonds.

40. Saturated vs. Unsaturated • If there are no carbon-carbon double bonds, then the molecule is a_________ ___________________ - a hydrogen at every possible position. • If there are one or more carbon-carbon double bonds, then the molecule is an _________________ - formed by the removal of hydrogen atoms from the carbon skeleton.

41. _____________________ tend to be liquid at room temperature and are healthier for you. • Corn oil, olive oil and other vegetable oils are unsaturated fats. • Fish oils are unsaturated

42. ___________________ are solid at room temperature and are not healthy fats. • Diets rich in saturated fats may contribute to cardiovascular disease by promoting a condition called _________________. • Lipid-containing deposits called plaques build up on the inside surfaces of blood vessels reducing blood flow. • _____________________ are saturated fats

43. Saturated fats include: • _________________________ (that white stuff that solidifies when you put a piece of meat in the fridge!)

44. _________________ • modified (partially hydrogenated) unsaturated fats. • These have been linked to coronary disease and type II diabetes.

45. Phospholipids • Major component of ________________ • Structurally similar to fats, but they contain the element ____________and have only two fatty acids instead of three • Very important in the functioning of biological membranes

46. Structure of Phospholipid

47. Have _________________ (face external environment) and __________________________ (face internal environment)

49. Waxes • ____________________: waterproof • found in plants as a protective covering • found in humans; ____________ which protects us against harmful microorganisms.

50. Waxes • More ______________ than other fats • Effective natural coatings for fruits such as apples and pears • Many animals and insects have was that prevents them ______________