BIOCHEMISTRY

Biochemistry Vocabulary carbohydrate protein lipid energy activation energy enzymes substrate active site polarity cohesion adhesion

I ATOMIC STRUCTURE Properties of elements are determined by the number of protons in the nucleus. The number of protons in a nucleus is called the atomic number This is how elements are ordered on the Periodic Table What is the name of this element?

ATOMIC STRUCTURE Atomic Structure What are the parts of an atom? Where are they located? What is their charge?

Diagram Oxygen and Hydrogen atomic numbers 8 and 1 1 P

Diagram Oxygen and Hydrogen atomic numbers 8 and 1 8P 1 P

Diagram the Atomic Structure of Water (H20) 1 Oxygen atom shares electrons with 2 Hydrogen atoms. Each atom is then stable with a full outermost shell. Oxygen 8P 1 P Hydrogen 1 P Hydrogen

Octet Rule = atoms tend to gain, lose or share electrons to have a full outermost shell (usually 8 electrons) C would like to N would like to O would like to Gain 4 electrons Gain 3 electrons Gain 2 electrons

Diagram the Polarity of the Water molecule Polarity means that one end is (+) and one end is (-) Electrons tend to spend more time near the oxygen because the larger positive nucleus attracts the negative electrons- Oxygen is more of an “electron hog” Oxygen hydrogen hydrogen

II PROPERTIES OF WATER 1. polarity results in : temperature stabilizing effect (high heat capacity) surface tension (bug on the water…) cohesive properties (clumps together in drops)

Properties of water cont’ 2. excellent solvent Solute- material dissolved in a solvent Adhesion- sticks to other materials Cohesion- sticks to materials like itself because of hydrogen bonds 3. Expands when frozen (that’s why ice floats..it’s less dense) - opposite of all other known materials

What is Fermentation? Fermentation is the process of organisms breaking down sugar for energy without the use of oxygen. When yeast ferment the sugars in grain or fruits, alcohol and carbon dioxide are made. The carbon dioxide makes certain alcoholic beverages “bubbly”.

Draw results of fermentation demo (in your notes)

WHAT IS DISTILLATION? Distillation is the process of separating components of a mixture by taking advantage of their different boiling points. If you heat a fermentation mixture, alcohol evaporates first because it has a low boiling point. Hydrogen bonds in water raises its boiling point so it evaporates last. DRAW THE DISTILLATION SET-UP

DISTILLATION PROCESS

IMPORTANCE OF WATER FOR LIFE 1. Source of H and O for chemical reactions 2. a medium for transporting foods, minerals and other substances in a living system 3. medium in which dissolvable materials are absorbed from the environment (“medium” means: method, material or way)

EVIDENCE OF LIFE ORIGINATING IN THE SEA 4. support (by water pressure) in plant cells and invertebrates (worms) 5. high percentage of the body weight *blood composition is almost identical to sea water* EVIDENCE OF LIFE ORIGINATING IN THE SEA

ESSENTIAL ELEMENTS TO LIFE C 27.72 H 15.4 Ca 2.31 P 1.54 N 1.48 K .54 S .35 Na .23 Cl .23 Mg .077 Fe .006 I .006 Mn .0045 Trace Si, F, Cu, Zn composition of the human body Pounds of each element in a 150 pound person

CARBON COMPOUNDS IN CELLS ORGANIC CHEMISTRY- the study of carbon compounds and their reactions. Carbon is unique because it can form long chains and rings Diagram carbon atomic structure and write short hand for chemical bonds

C Carbon Atom A.N. 6 Four outer level or “valence electrons” 6 P 6 N Lewis Dot Structure C

Carbon Atom A.N. 6 Four outer level or “valence electrons” 6 P 6 N C

C C Carbon Atom A.N. 6 Short hand version Bar = one shared pair of electrons 6 P 6 N C C

Cells need fuel to function: especially Carbohydrates and fats

Carbohydrate Composition Carbohydrate rings = saccharides CH2OH c o H H H c c OH H H OH c c OH OH What is this important carbohydrate?

Carbohydrate Structure 5 or 6 carbon ring, simple sugars= monosaccharide 2 or more monosaccharides linked together= disaccharide 3 or more monosaccharides linked together= polysaccharide

FUNCTIONS OF CARBOHYDRATES (in order of importance to humans) ENERGY STORED ENERGY (more so in plants) IMMUNITY MEMBRANE FUNCTION STRUCTURE (common in plants and fungi)

FOODS THAT CONTAIN CHO Food categories that provide CHO: Fruits Vegetables Milk Meat alternates NOT meat or oil Grains Plants create CHO via photosynthesis

FUNCTIONS OF LIPIDS (in order of importance to humans) STORED ENERGY STRUCTURAL MATERIAL 1. Protection of vital organs 2. Insulation 3. Membranes CARRIES ESSENTIAL NUTRIENTS

LIPIDS (categories) Triglycerides Phospholipids Sterols More commonly to you Oils, fats, waxes, steroids

Examples of triglycerides Fats Oils

EXAMPLES OF LIPIDS NEUTRAL FATS (triglycerides) - butter, lard, oil WAXES - chitin on leaf surfaces, ears, honey comb STEROLS- cholesterol, hormones, steroids, vitamin D precursor LDL low density bad HDL high density good

Chitin

FOODS THAT CONTAIN LIPIDS meats seeds nuts milk

FUNCTIONS OF PROTEINS ENZYMES "speed up reactions“ (more later) STRUCTURE (muscle) TRANSPORT HORMONES IMMUNITY ENERGY (last energy source used by humans)

COMPOSITION OF PROTEINS Two or more amino acids that are bonded together by peptide bonds. 20 amino acids in the world of life. Examples include tryptophan, glycine, alanine, etc..

FOODS THAT CONTAIN PROTEINS milk, eggs, seeds, legumes, fish, meat

ENZYMES The amount of energy that is required to start a reaction is called activation energy. Enzymes speed up reactions by lowering the amount of activation energy that is needed.

Properties of enzymes Globular proteins Specific for a substrate Unchanged during the reaction Reusable A very small amount of an enzyme can work on a large amount of substrate, but only at a certain rate. End in “ase”- Ex. Amylase, lactase, ….

Lactose = Carbohydrate found in milk Lactose intolerant = insufficient production of enzyme lactase

Why do enzymes only work on a specific substrate? “Lock and key” hypothesis Enzyme has a particular shape into which the substrate(s) fit exactly Key = substrate Lock = enzyme

Draw the “Lock and Key” Hypothesis

Factors that influence enzyme activity Temperature pH (acidic or basic environment) Amount of product or substrate present Presence of other enzymes

Commercial Uses of Enzymes: Detergents Lactase Drain Cleaners Septic Tank Cleaners Contact Lens Cleaners

Kiwi fruit and gelatin demo (draw in your notes)