1. The Chemistry of Life Biochemistry

2. Organic Compounds Contain Carbon (C) I. Groups A. Carbohydrates B. Proteins C. Lipids D. Nucleic Acids

3. II. Carbohydrates A.Contain the elements 1. Carbon (C) 2. Hydrogen (H) 3. Oxygen (O) B. Function – Energy Source C. Types 1. Sugars 2. Starches 3. Cellulose D. Monosaccharide – Simple Sugar 1. Glucose (Dextrose) – C 6 H 12 O 6 (blood sugar) 2. Fructose – C 6 H 12 O 6 (found in fruit) 3. Galactose – C 6 H 12 O 6 4. All are Isomers – same formula different structure

4. II. Carbohydrates E. Disaccharides – Double Sugar 1. Glucose + Glucose Maltose (malt sugar) 2. Glucose + Fructose Sucrose (table sugar) 3. Glucose + Galactose Lactose (milk sugar) F. Formation of a Disaccharide 1. Dehydration Synthesis 2. Formula – C 6 H 12 O 6 + C 6 H 12 O 6 C 12 H 22 O 11 + H 2 O

5. II. Carbohydrates G. Breakdown of a Disaccharide 1. Hydrolysis 2. Formula – C 12 H 22 O 11 + H 2 O C 6 H 12 O 6 + C 6 H 12 O 6 3. Examples a. Maltose + Water Glucose + Glucose b. Sucrose + Water Glucose + Fructose c. Lactose + Water Glucose + Galactose

6. II. Carbohydrates H. Polysaccharides ( more than 2 glucose units bonded) 1. Plant Starch a. hundreds of glucose units bonded together b. plants store starch for energy in roots, stems and leaves c. examples 1) corn 2) potatoes 3) onions 4) carrots 2. Glycogen - Animal starch a. hundreds – thousands of glucose units bonded together b. stored in the liver & muscles as back up energy c. if you don’t eat any other carbohydrates for two days your glycogen supply will get used up

7. II. Carbohydrates H. Polysaccharides 3. Cellulose a. found in plant cell walls – for support b. cannot be digested by humans (can’t break the bonds) c. adds fiber to your diet d. helps to keep your digestive system clear e. main component in wood and paper f. animals that eat plants (herbivores) have bacteria that will help to break down the cellulose

8. II. Carbohydrates I. Food sources that contain carbohydrates 1. rice 2. pasta 3. flour 4. beans 5. bread 6. beer 7. candy 8. soda

9. III. Proteins A. Contain Carbon, Hydrogen, Oxygen and Nitrogen (CHON) B. Function 1. build and repair cells 2. found in all organs 3. make up your skin, hair, and fingernails 4. make up your bones, tendons, ligaments and cartilage 5. special proteins called enzymes regulate chemical reactions 6. make up your blood and help fight disease C. made up of smaller subunits called amino acids 1. 20 different amino acids 2. all amino acids share the same basic parts a) a carboxyl group - (COOH) b) a amine group (amino group) (NH2) c) a R group – variable group (it changes) d) a central carbon (C)

10. III. Proteins 3. an example of amino acid and it’s labeled parts Basic Structure Basic Structure

11. III. Proteins 4. if you replace the R group with a Hydrogen (H) you have an amino acid called Glycine 5. if you replace the R group with CH2 – OH you have an amino acid called Serine D. Formation of a Dipeptide 1. two amino acids bonded together 2. bond found between amino acids is called a peptide bond 3. the amino group from one amino acid bonds to the carboxyl group of the next amino acid 4. water is removed for the bond to form (dehydration synthesis)

12. III. Proteins Formation of a Dipeptide

13. III. Proteins E. Formation of a polypeptide 1. more than two amino acids bonded together 2. formed by dehydration synthesis F. Formation of a protein 1. two or more polypeptide chains bonded together 2. the arrangement of the amino acids determines the protein

14. III. Proteins Protein Stucture

15. III. Proteins G. Foods high in protein include: 1. beef 2. poultry (chicken, turkey, and eggs) 3. fish 4. milk 5. legumes - beans, peas and lentils, etc.) 6. peanuts 7. tofu (soybeans) 8. Hoummus (sesame seeds and chickpeas) 9. seeds – sesame, pumpkin and sunflower, etc.

16. IV. Lipids A. contain the elements carbon, hydrogen and oxygen B. Function 1.stores energy (used as a reserve) 2.insulation and protection of organs ( kidneys, heart) 3.temperature insulation (ex. Polar Bears, Marine Mammals) C. Important property of lipids – DO NOT DISSOLVE IN WATER D. more energy from lipids than from carbohydrates (more bonds=more energy) E. Types of lipids 1. Fats – stored by animals a. solid at room temperature b. found in butter, bacon (animal muscle) and lard c. saturated fats 1) no double bonds 2) meat and dairy products

17. IV. Lipids 2. Oils a. liquid at room temperature b. from plant seeds 1) soybean oil 2) vegetable oil (blended oil) 3) olive oil 4) corn oil c. polyunsaturated fats 1) has double bonds 2) helps prevent heart disease 3. Waxes a. waterproof b. found in plants – protection on leaves c. found in animals – earwax- protects against bacteria 4. Steroids a. found as hormones 1) males – testosterone 2) female – progesterone & estrogen

18. IV. Lipids b. toad venoms c. plant venoms d. Cholesterol 1)important to form cell membranes 2) excessive amounts in diet can lead to heart disease and clogging of arteries F. formation of a triglyceride 1. 1 Glycerol 2. 3 fatty acids

19. V. Nucleic Acids A.Large complex MACROmolecules that contain genetic information for inheritance. B.Contain the elements: 1. Carbon (C) 2. hydrogen (H) 3. oxygen (O) 4. nitrogen (N) C. Two types of nucleic acids 1. DNA (deoxyribonucleic acid) – carries instructions that control the activities of a cell 2. RNA – uses DNA code to make proteins DNA