Chap. 3 : Biochemistry I. Structures Important to Life --- Organic Compounds – contain carbon (derived from living things) --- Organic Compounds – contain carbon (derived from living things) --- Inorganic Compounds – no carbon (nonliving) --- Inorganic Compounds – no carbon (nonliving)

A.Water (H 2 O) - Polar – compound with one side having a (-) charge and the other a (+) charge. - Polar – compound with one side having a (-) charge and the other a (+) charge. O - O - H + H + H + H + -- hydrophilic – “water-loving” substances that are attracted to water (polar things) -- hydrophilic – “water-loving” substances that are attracted to water (polar things) -- hydrophobic – “water-fearing” substances that do not like water (nonpolar things). -- hydrophobic – “water-fearing” substances that do not like water (nonpolar things). ex. Fats, oils, waxes ex. Fats, oils, waxes

* Water Polarity Causes : 1. H 2 O to be an effective solvent (splits things dissolved in it). Universal solvent 1. H 2 O to be an effective solvent (splits things dissolved in it). Universal solvent 2. Surface tension – forming of a thin layer caused by cohesion (attraction between like molecules) 2. Surface tension – forming of a thin layer caused by cohesion (attraction between like molecules) 3. Adhesion – attraction of different molecules. Can cause capillarity (ability of a liquid to be drawn up a tube) 3. Adhesion – attraction of different molecules. Can cause capillarity (ability of a liquid to be drawn up a tube)

4. Explains why H 2 O heats up and cools down more slowly because you have to use energy to break the bonds that are sticking them together first then you can get the molecules themselves to start moving or slowing down. 4. Explains why H 2 O heats up and cools down more slowly because you have to use energy to break the bonds that are sticking them together first then you can get the molecules themselves to start moving or slowing down. -- this is what helps us maintain a constant body temp (warm-blooded) -- this is what helps us maintain a constant body temp (warm-blooded)

B. Carbon - Forms covalent bonds (sharing) - Can bond with itself to form straight, branched, or ringed chains. - These differences in bonding arrangements provide the many differences in living things. *** Formation of carbon compounds -- polymers – compound made up of repeated linked units (monomers) -- polymers – compound made up of repeated linked units (monomers)

-- monomer – each unit of a polymer -- macromolecule – large polymers Linking of polymers Linking of polymers - condensation reaction – the joining of monomers by releasing a water molecule. Ex. Making muscle tissue - condensation reaction – the joining of monomers by releasing a water molecule. Ex. Making muscle tissue - hydrolysis reaction – the breaking down of polymers into monomers by the addition of a water molecule. Ex. digestion - hydrolysis reaction – the breaking down of polymers into monomers by the addition of a water molecule. Ex. digestion

II. Organic Compounds 1. Carbohydrates – contain C, H, O in a ratio of 2H to 1 O. a. Monosaccharides – simple sugars. a. Monosaccharides – simple sugars. ratio of C to H to O is 1 to 2 to 1. (C 6 H 12 O 6 ). ratio of C to H to O is 1 to 2 to 1. (C 6 H 12 O 6 ). Ex. Glucose, fructose, galactose Ex. Glucose, fructose, galactose (us) (fruits) (milk) (us) (fruits) (milk) * all 3 have same chemical formula but differ in their structural arrangement – called isomers * all 3 have same chemical formula but differ in their structural arrangement – called isomers

B. Disaccharides – combining of 2 monosaccharides through a condensation reaction ex. Sucrose (sugar,beets) – made of fructose and glucose. ex. Sucrose (sugar,beets) – made of fructose and glucose. lactose(milk) – made of glucose and galactose. lactose(milk) – made of glucose and galactose. C. Polysaccharide – 3 or more monosaccharides C. Polysaccharide – 3 or more monosaccharides Ex. glycogen (stored animal sugar), starch (stored plant sugar), cellulose (plant cell wall) Ex. glycogen (stored animal sugar), starch (stored plant sugar), cellulose (plant cell wall)

2. Lipids – fats, oils, and waxes - do not dissolve in water - do not dissolve in water - larger # of C and H and smaller # of O than a carbohydrate - larger # of C and H and smaller # of O than a carbohydrate - used to make cell membranes and organelle membranes. - used to make cell membranes and organelle membranes. A. Fatty Acids A. Fatty Acids - monomer of a lipid - monomer of a lipid - made up of a long, straight hydrocarbon chain with a carboxyl group (COOH) at one end - made up of a long, straight hydrocarbon chain with a carboxyl group (COOH) at one end

- carboxyl end is polar, hydrocarbon end is nonpolar. In cell membranes the carboxyl end is to the outside and the hydrocarbon end is to the inside of the cell membrane. - carboxyl end is polar, hydrocarbon end is nonpolar. In cell membranes the carboxyl end is to the outside and the hydrocarbon end is to the inside of the cell membrane. B. Triglycerides - made up of 3 fatty acids and one molecule of glycerol - made up of 3 fatty acids and one molecule of glycerol - unsaturated fat – liquid at room temperature, (oils of plants) – contain double-bonded carbons. C=C - unsaturated fat – liquid at room temperature, (oils of plants) – contain double-bonded carbons. C=C

- saturated fats – solids at room temperature. (animal fats) – single-bonded carbons. C-C - saturated fats – solids at room temperature. (animal fats) – single-bonded carbons. C-C C. Wax - made up of one long fatty acid chain and a long alcohol chain ( the length is what determines how good a waterproofer it is.) - made up of one long fatty acid chain and a long alcohol chain ( the length is what determines how good a waterproofer it is.) D. Steroid – made up of 4-carbon rings - considered a lipid because they do not dissolve in water. - considered a lipid because they do not dissolve in water.

3. Proteins - made of H, O, C, and N - formed by the linking of monomers called amino acids. - formed by the linking of monomers called amino acids. - most important organic compound in body –makes up your structure - most important organic compound in body –makes up your structure A. Amino Acids A. Amino Acids - 20 total, similar in structure but slightly different - 20 total, similar in structure but slightly different

- each amino acid has a C as the central atom with 4 other atoms or groups attached - each amino acid has a C as the central atom with 4 other atoms or groups attached NH 2 -- amine group NH 2 -- amine group H --C – R group (what differs in all 20 ) H --C – R group (what differs in all 20 ) C (Carboxyl group) C (Carboxyl group) O OH O OH

B. Dipeptides – 2 amino acids joined by a peptide bond. B. Dipeptides – 2 amino acids joined by a peptide bond. - long chain of amino acids is a - long chain of amino acids is a polypeptide. polypeptide. - Protein = 2 or more polypetides - Protein = 2 or more polypetides C. Enzymes – proteins that act as catalysts (substance that speeds up a chemical reaction by lowering activation energy) C. Enzymes – proteins that act as catalysts (substance that speeds up a chemical reaction by lowering activation energy) - substrate – the area on a molecule where the enzyme attaches to. - substrate – the area on a molecule where the enzyme attaches to.

4. Nucleic Acids – stores information in the cell. Types : a. DNA (deoxyribonucleic acid) – contains information for all cell activities. Double- stranded. a. DNA (deoxyribonucleic acid) – contains information for all cell activities. Double- stranded. b. RNA (ribonucleic acid) – contains information for only protein making. Single-stranded. b. RNA (ribonucleic acid) – contains information for only protein making. Single-stranded. *** Nucleotide – monomer that makes up DNA and RNA – 4 types – contains a phosphate group, 5-carbon sugar, and a nitrogen base *** Nucleotide – monomer that makes up DNA and RNA – 4 types – contains a phosphate group, 5-carbon sugar, and a nitrogen base