Chemistry, Biomolecules and Enzymes

1. Chemistry, Biomolecules and Enzymes Chapters 2-5 and 8.4-8.5

2. Simple Chemistry All organisms are composed of matter- which is anything that takes up space and has mass Matter is made up of elements and compounds An element is a substance that cannot be broken down to other substances by chemical reactions there are 92 elements A compound is is substance made up of two or more different elements combined in a fixed ratio. (they have emergent properties- a compound will have different characteristics then its elements )

3. Atoms An elements properties depend on the structure of its atoms So atoms, are the baisic building blocks of matter. They are the smallest unit Atoms are composed of even smaller particles called- subatomic particles These are Protons- positively charged Neutrons- neutrally charged Electrons- (e-) negatively charged

4. Isotopes A version of an element with a different amount of neutrons and mass then a normal atom, are often radioactive

5. Ions Ions are atoms that have missing electrons (cations, or positive ions) or have extra electrons (anions, or negative ions)

6. Molecules The formation and function of molecules depend on chemical bonding between atoms. Molecules are two or more atoms that are joined together by a bond ( or a pair of bonds) Chemical bonds- atoms combine to form molecules and ionic compounds. Atoms with incomplete valence shells can interact with certain other atoms in such a way that each partner completes its valence shell. These interactions usually result in atoms staying close together- held by attractions called chemical bonds - the strongest chemical bonds are covalent and ionic bonds.

7. Ionic and covalent Ionic- attraction between oppositely charged ions (they give and take electrons; if they give- they are positive ions, if they take- they are negative ions) Covalent- equal sharing of electrons so atoms stay close together- they are very stable.( If they are somewhat unequal- they are called polar covalent bonds. If they are equal they are nonpolar covalent bonds )

8. HYDROGEN BONDS Hydrogen bonds- are weak attractions between the slightly positive H of one molecule, and the slightly negative O of a different molecule. They are weak on their own, but there are hundreds of thousands of H bonds in larger molecules.

9. Carbohydrates CARBOHYDRATES EX: glucose (the most common monosaccharide), sucrose, cellulose, starch, most things that end in “ose” monosaccharides are single/simple sugars, disaccharides are double sugars (made up of 2 monosaccharides, polysaccharides are comprised of many monosacharides

10. Sugars consist of carbon rings that range in size from 3-7 carbons long sugars bind with a dehydration synthesis, called glycosidic linkages Sugars are a more easily accessible energy source than fats because they are easier to break down, however, they store less energy per kilogram than fats do organisms can build strong materials from sugars, ex. cellulose makes plant cell walls, chitin is used in exoskeletons

11. NUCLEIC ACIDS Ex: DNA (deoxyribonucleic acid), RNA (ribonucleic acid), ATP DNA and RNA are designed to store information and instructions of how to build proteins ATP is a temporary store of energy Made out of nucleotides

12. There are two types of nitrogenous bases: purines and pyrimidines • pyrimidines have a 6 carbon ring and are cytosine, thymine, and uracil • purines have a 6 carbon ring bound to a 5 carbon ring and are adenine and guanine • Purines only bind to pyrimidines and versa visa, a purine can’t bind to a purine and a pyrimidine can't bind to a pyrimidine in DNA because of size differences • In DNA Adenine bonds with Thymine and Guanine bonds with Cytosine • in RNA Uracil replaces Thymine • In a DNA double helix, the nucleotide pairs are held together by hydrogen bonds

13. nucleotides are made out of: • a phosphate group • carbon sugar (deoxyribose and ribose) • 1 of 5 nitrogen bases: Adenine, Guanine, Cytosin, Thymine (DNA only), Uracil (RNA only)

14. PROTEINS • simple building blocks of amino acids which consist of: • an amino group • carboxyl group • and one of 20 different “R” or side groups • amino acids are bound together by peptide bonds between a carboxyl and amino group • there are four levels of structure: primary, secondary, tertiary, and quartenary

15. Primary: • only the strand of amino acids • a change in the • sequence of amino • acids can greatly • affect the structure • in the later levels

16. Secondary: • single polypeptide strands formed into a shape • common shapes are the helix or pleated sheet • formed by Hydrogen bonds between R groups

17. Tertiary: • When the polypeptide chain forms a 3D shape by several types of bonds between R groups

18. Quartenary: • When two or more polypeptide chains combine to form a larger, more complex protein • Ex: Hemoglobin

19. LIPIDS AND FATS • made up of two parts: glycerol and fatty acid tails • sometimes they also consist of a phosphate head • the glycerol portion is an alcohol with three carbons, each with their own hydrogen group • attached to one of the hydrogen groups can be a fatty acid, these two groups are linked by a dehydration synthesis • They form Ester Bonds because there is an oxygen with a carbon on opposite sides of it

20. the fatty acid tail(s) consists of 16 or 18 carbons bonded with hydrogens • Each fat usually consists of the glycerol and either three fatty acids (called triacylglycerol fats) or two fatty acids and a phosphate head (called phospholipids) • there are two subcategories of saturated and unsaturated • saturated fatty acids are “saturated with hydrogen,” because each carbon on the fatty acid tail is bonded to two hydrogens(excluding the last carbon which is bound to three hydrogens) • If a fatty acid is not saturated with hydrogen then it is called an unsaturated fatty acid and will have one or more double bonds between carbons, this creates a bend and therefore the fat takes up more space

21. purpose of fats is to store energy, insulate heat, form membranes, and be hormones and vitamins fats dont mix well with water because of their fatty acid tails which are hydrophobic (meaning that they repel water) PHOSPHOLIPIDS make up cell membranes the phosphate heads are hydrophilic, contrary to their hydrophobic heads in membranes, there is a phospholipid bilayer with the hydrophilic heads out and hydrophobic tails in steroids are lipids with four carbon rings steroids are often differentiable because of attached groups onto one of the rings

22. ENZYMES http://www.youtube.com/watch?v=870MWm0peRI&feature=endscreen&NR=1

23. Enzymes • An EMZYME= a protein molecule that is a bilogical catalyst with three characteristics. • 1) the basic function is to increase the rate of reaction • 2) most enzymes act specifically with only one reactant (SUBSTRATE) to produce products • 3) enzymes regulate from a state of low activity to high activity, and vice versa. • Proteins usually end in names with “ase” ( lipase- catalyzes hydrolysis of lipid triglyceride)

24. BIBLIOGRAPHY http://www.infoplease.com/images/ESCI026PERTAB002.gif ( atom slide http://ethomas.web.wesleyan.edu/ees123/isofigs.gif (isotope) http://apbrwww5.apsu.edu/thompsonj/Anatomy%20&%20Physiology/2010/2010%20Exam%20Reviews/Exam%201%20Review/Ch02%20Properties%20of%20Molecules.htm(bonds) and ions page ) http://www.youtube.com/watch?v=V4OPO6JQLOE http://www.google.com/imgres?imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/1GZX_Haemoglobin.png/274px-1GZX_Haemoglobin.png&imgrefurl=http://en.wikipedia.org/wiki/Hemoglobin&h=274&w=274&sz=87&tbnid=ixB4dcUfMRcGbM:&tbnh=90&tbnw=90&zoom=1&docid=U0CG0zLFkRF3RM&sa=X&ei=RUmeT_SgIKSQiQK9341Q&ved=0CGQQ9QEwAw&dur=9 hemoglobin picture http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=cZVjlqh3jW42GM:&imgrefurl=http://www.proprofs.com/flashcards/cardshowall.php%3Ftitle%3Dexam-2-review_4&docid=gw-N5PV3ta5PMM&imgurl=http://www.proprofs.com/flashcards/upload/a3985729.JPG&w=682&h=1000&ei=70meT9iVCLONigLE_9hs&zoom=1&iact=hc&vpx=120&vpy=119&dur=3679&hovh=272&hovw=185&tx=113&ty=150&sig=117062121096344934287&page=1&tbnh=151&tbnw=104&start=0&ndsp=20&ved=1t:429,r:0,s:0,i:70 protein pictures http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=8CP_Dkmi3Hub9M:&imgrefurl=http://www.ucmp.berkeley.edu/glossary/gloss3/dna.html&docid=76o0zjZc_HkQQM&imgurl=http://www.ucmp.berkeley.edu/glossary/gloss3/DNA2.gif&w=351&h=543&ei=vEqeT7PiA-7UiAKtl_h2&zoom=1&iact=hc&vpx=660&vpy=137&dur=1758&hovh=279&hovw=180&tx=88&ty=144&sig=117062121096344934287&page=1&tbnh=122&tbnw=79&start=0&ndsp=24&ved=1t:429,r:4,s:0,i:144 DNA picture http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=Ka2ksZlSa_h-tM:&imgrefurl=http://en.wikipedia.org/wiki/DNA&docid=7b6V5Bt8NKJWhM&imgurl=http://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/DNA_chemical_structure.svg/300px-DNA_chemical_structure.svg.png&w=300&h=350&ei=vEqeT7PiA-7UiAKtl_h2&zoom=1&iact=rc&dur=1&sig=117062121096344934287&page=1&tbnh=122&tbnw=105&start=0&ndsp=24&ved=1t:429,r:1,s:0,i:138&tx=36&ty=43 2nd dna picture http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=S7Ce9xkyJGTpEM:&imgrefurl=http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/N/Nucleotides.html&docid=eVOKH6kTDexWsM&imgurl=http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/P/Pentose.gif&w=307&h=245&ei=XUueT5iZLNPZiALJ9Ox7&zoom=1&iact=hc&vpx=309&vpy=180&dur=5085&hovh=196&hovw=245&tx=123&ty=128&sig=117062121096344934287&page=1&tbnh=126&tbnw=158&start=0&ndsp=19&ved=1t:429,r:1,s:0,i:138 3rd dna picture http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=NYkv3geSYu9-KM:&imgrefurl=http://www.wellnesshammock.com/2011/01/carbohydrates-still-not-the-bodys-preferred-fuel/&docid=4Kv0-oiUvfIgNM&imgurl=http://www.wellnesshammock.com/wp-content/uploads/2011/01/carbohydrate.jpg&w=340&h=226&ei=q0ueT4WMK-ieiALh18SiCg&zoom=1&iact=hc&vpx=728&vpy=106&dur=763&hovh=180&hovw=272&tx=162&ty=102&sig=117062121096344934287&page=2&tbnh=143&tbnw=195&start=18&ndsp=24&ved=1t:429,r:10,s:18,i:201 1st carb pic http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=639&tbm=isch&tbnid=0O32dq_0C2KDDM:&imgrefurl=http://chsibbio10-12.wikispaces.com/Carbohydrates&docid=s4PZvX2U6br_EM&imgurl=http://chsibbio10-12.wikispaces.com/file/view/asdf.gif/205419072/asdf.gif&w=432&h=294&ei=q0ueT4WMK-ieiALh18SiCg&zoom=1&iact=hc&vpx=297&vpy=240&dur=68&hovh=185&hovw=272&tx=165&ty=120&sig=117062121096344934287&page=3&tbnh=124&tbnw=182&start=42&ndsp=22&ved=1t:429,r:1,s:42,i:235 2nd carb pic http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=683&tbm=isch&tbnid=4PfrNThcCJs6BM:&imgrefurl=http://medicdaily.co/link-between-saturated-fats-and-low-sperm-count-misleading/&docid=VvmRHwfMp-ZmzM&imgurl=http://medicdaily.co/wp-content/uploads/saturated-fat.jpg&w=512&h=503&ei=GE2eT7TYLbHViAKqusWDAQ&zoom=1&iact=hc&vpx=202&vpy=147&dur=1437&hovh=223&hovw=227&tx=100&ty=108&sig=117062121096344934287&page=1&tbnh=159&tbnw=162&start=0&ndsp=15&ved=1t:429,r:0,s:0,i:70 2nd fat pic http://www.google.com/imgres?imgurl=http://academic.brooklyn.cuny.edu/biology/bio4fv/page/lipos.gif&imgrefurl=http://academic.brooklyn.cuny.edu/biology/bio4fv/page/phosphb.htm&h=344&w=450&sz=114&tbnid=nmn6l9E8tXgBuM:&tbnh=102&tbnw=134&zoom=1&docid=mC-Y2Z3vuq0mtM&sa=X&ei=mU2eT7SwEKzYiQLO1slc&ved=0CEAQ9QEwAg&dur=2992 3rd fat pic http://www.google.com/imgres?um=1&hl=en&sa=N&biw=1267&bih=683&tbm=isch&tbnid=BCq5nm_BLtD9pM:&imgrefurl=http://www.chemistryland.com/ElementarySchool/BuildingBlocks/BuildingOrganic.htm&docid=3OA5bSzDKmLiLM&imgurl=http://www.chemistryland.com/ElementarySchool/BuildingBlocks/CornOil.jpg&w=420&h=600&ei=5E2eT4eQOaSriQLRyrycAQ&zoom=1&iact=hc&vpx=357&vpy=299&dur=1045&hovh=268&hovw=188&tx=124&ty=149&sig=117062121096344934287&page=1&tbnh=150&tbnw=127&start=0&ndsp=18&ved=1t:429,r:7,s:0,i:99 1st fat pic眮捨敭楳瑲祬耀◰google.com/imgres?imgurl=http://up