1. ORGANIC COMPOUNDS CARBOHYDRATES, PROTEINS, LIPIDS, AND NUCLEIC ACIDS

2. Organic Compounds X = CARBOHYDRATES; FATS = LIPIDS

3. ORGANIC COMPOUNDS 1. Carbohydrates: glucose; needed for energy; cell walls, etc. 2. Proteins: hemoglobin – carry oxygen, insulin – blood sugar control, maltase – enzyme for digestion, antibodies – fight disease etc. 3. Lipids: Oils, fats, and waxes Needed for stored energy, insulation, making cell membranes, etc. 4. Nucleic Acids: DNA / RNA

4. ORGANIC COMPOUNDS Monomers: Glucose Amino Acids Fatty Acids Glycerol Nucleotides

5. Inorganic Compounds Water Carbon Dioxide Ammonia Oxygen Salt

6. INORGANIC COMPOUNDS DO NOT contain BOTH Carbon & Hydrogen

7. CARBOHYDRATES GLUCOSE C 6 H 12 O 6

8. CARBOHYDRATES C 6 H 12 O 6

9. CARBOHYDRATES MONOSACCHARIDE: Single / simple sugar – Examples: glucose, fructose, galactose DISACCHARIDE: two simple sugars bonded together; Double sugar – Examples: maltose, sucrose, lactose POLYCACCHARIDE: Complex (many sugars) – Examples: glycogen, cellulose, starch

10. POLYMER A large molecule made of many (atoms) simple units Polymers of – Carbohydrates: polysaccharide (starch / glycogen) – Proteins: Polypeptides (enzymes / hormones) – Lipids: triglycerides (3 fatty acids + 1 glycerol)

11. Polysaccharides Glycogen: Storage form of glucose found in animals. (stored in muscles or liver) Starch: Storage form of glucose found in plants. Cellulose: Structural component of cell walls.

12. Proteins Proteins: – Made up of amino acids – Each is unique and essential for life – 20 different amino acids found in proteins – Contains both an amino group NH 2 and a carboxyl group - COOH

13. Needed for growth and repair of cells

14. New cells being made by YOU Skin Muscle Blood cellsRed and White

17. Protein Amino Acid – building blocks of proteins Has NH 2 and COOH

18. Proteins Enzymes: act as catalyst, control chemical reactions; Ex. Amylase, lactase, ATPase Hormones: Insulin, estrogen, testosterone, etc Antibodies: help fight pathogens / disease Antigens: help antibodies recognize pathogens Receptor Molecules: cellular communication Hemoglobin: on RBC’s; carry O 2

19. Enzymes

20. Hormone - Insulin 51 Amino Acids make Thr Lys Pro Phe Cys Gly Asn……….

21. Antibodies

22. Antibodies – purple Antigens - pink

23. Receptor molecule

24. Hemoglobin

25. Lipids Fats, Waxes, Phospholipid, and Oils Building Blocks: Fatty Acids & Glycerol Functions: – Stored energy – Insulation – Component of cell membranes

26. Triglyceride Made up of 3 fatty acids and 1 glycerol molecule

27. Nucleic Acid RNADNA

28. Nucleic Acids DNA – Double stranded (two nucleic acid strands, sugar – deoxyribose RNA – – Single Stranded, sugar - ribose

29. NUCLEOTIDE Building blocks of nucleic acids Phosphate Sugar – Deoxyribose – DNA – Ribose - RNA Nitrogen Base – A-T / C-G for DNA – A-U/C-G for RNA

30. Nucleic Acid Gene – short sections of DNA – Information about a trait passed on from parents Codon – specific sequence of 3 consecutive nucleotides – Each gene is made of codons (words of instruction)

31. Genes / Codon Genes / Codon -

32. CATALYST catalyst: inorganic or organic substance which speeds up the rate of a chemical reaction without entering the reaction itself.

33. ENZYMES enzymes: organic catalysts made of protein most enzyme names end in –ase enzymes lower the energy needed to start a chemical reaction (activation energy), thus speeding the reaction

34. ENZYMES Enzyme Properties Enzymes are specific for one set of substrates or a group of similar substrates Enzymes are not changed in the reaction Enzymes are not consumed in the reaction Enzymes are identified by the suffix –ase

35. Optimum Most efficient (best) for each enzyme. Pepsin pH of 1 / 2; pH in small intestine 7 / 8

36. ENZYMES LOCK AND KEY MODEL

37. LOCK AND KEY Each enzyme is specific for one and ONLY one substrate (one lock - one key) active site: part of the enzyme that fits with the substrate Note that the active site has a specific fit for this particular substrate and no other.

38. LOCK AND KEY Specific enzyme for a specific substrate

39. ENZYME SUBSTRATE COMPLEX When the enzyme attaches to the substrate.

40. FACTORS INFLUENCING ENZYMES pH: the optimum (best) in most living things is close to 7 (neutral). High or low pH levels usually slow enzyme activity

41. FACTORS INFLUENCING ENZYMES optimum (best) temperature for maximum enzyme function is usually about 35-40 C. reactions proceed slowly below optimal temperatures above 45 C. most enzymes are denatured (change in their shape so the enzyme active site no longer fits with the substrate and the enzyme can't function)

42. Denatured Denatured enzyme (changes shape when heated above a certain temperature)

43. ENZYME AND TEMPERATURE Increase temperature increase rate of reaction until a certain temperature, then denatured enzymes (change in their shape)

44. Concentrations of Enzyme and Substrate When there is a fixed amount of enzyme and an excess of substrate molecules, the rate of reaction will increase to a point and then level off. This leveling off occurs because all of the enzyme is used up and the excess substrate has nothing to combine with

45. Concentrations of Enzyme and Substrate High substrate concentration = slower rate

46. Concentrations of Enzyme and Substrate Less substrate more enzyme = faster rate of reaction.

47. Concentrations of Enzyme and Substrate increasing the substrate concentration, the rate of reaction will increase due to the likelihood that the number of enzyme- substrate complexes will increase;