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Enzymes/Macromolecules/Bonding- covalent and ionic

Enzymes/Macromolecules/Bonding- covalent and ionic . Enzymes. Enzymes are proteins that help to speed up chemical reactions in the body Shape of Enzyme determines its function High temperature or extreme pH values may effect the shape of an enzyme molecule (denaturing). Makes enzymes useless.

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Enzymes/Macromolecules/Bonding- covalent and ionic

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  1. Enzymes/Macromolecules/Bonding- covalent and ionic

  2. Enzymes • Enzymes are proteins that help to speed up chemical reactions in the body • Shape of Enzyme determines its function • High temperature or extreme pH values may effect the shape of an enzyme molecule (denaturing). Makes enzymes useless

  3. Reaction Without-Enzymes

  4. Reaction With-Enzymes

  5. Enzymes are Specific • An enzyme can be used for a specific reaction • Double sugar needs to be broken apart • Only one enzyme can function for this reaction • Shape of an Enzyme can determine its functions

  6. Enzymes

  7. Enzymes

  8. Denaturing

  9. Denaturing • Change in shape of enzyme due to high temperature or extreme pH

  10. Denaturing • Irreversible process, enzyme will not work anymore

  11. Macromolecules • Large Molecules • Populate a cell and provide it with important functions of life • Structural support • Source of stored fuel • Ability to store and retrieve genetic information • Ability to speed biochemical reactions

  12. Four major types of Macromolecules • Lipids • Carbohydrates • Nucleic Acids • Proteins Polymers: chain of similar units or monomers, that are linked together by covalent bonds

  13. Four major types of Macromolecules Diverse groups of molecules in nonpolymorphic form • Lipids • Carbohydrates • Nucleic Acids • Proteins Sugars Nucleotides Amino Acids

  14. Proteins • Chains of Amino Acids linked with Polypeptide Bonds • 20 Amino Acids make Proteins, each differing only in the side chain • Properties of side chains account for structural and functional differences

  15. Protein

  16. Carbohydrates • Simple sugars called monosaccharides as well as large sugars called polysaccharides • Glucose is hexose, a sugar composed of 6 carbon atoms, usually found in a ring form • Starch macromolecule is a polysaccharide composed of 1000s of glucose units

  17. Carbohydrates

  18. Nucleic Acid • DNA and RNA are nucleic acid • Two polymers with complementary nucleotide sequence can pair with each other • Pairing allows NA with the ability to • Store • Transmit • Retrieve genetic information

  19. Nucleic Acid

  20. Lipids • Triglyceride is composed of 3 fatty acid and 1 glycerol molecule • Fatty acids attach to Glycerol by covalent ester bond • Long hydrocarbon chain of each fatty acid makes the triglyceride molecule nonpolar and hydrophobic

  21. Lipids

  22. THANK YOU!

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