1. Biology - Biochemistry

2. Why do we study Chemistry in Biology?

3. Figure 2.3 Nitrogen deficiency

4. Figure 2.4 Goiter

5. w Edible salt can be iodized by spraying it with a potassium iodate solution. Two ounces of potassium iodate, costing about USD$1.15, are required to iodise a ton of salt. Salt is an effective vehicle for distributing iodine to the public because it does not spoil and is consumed by everyone in the population, in fairly predictable amounts.saltpotassium iodate

6. Figure 2.6 Using radioactive isotopes to study cell chemistry

7. Figure 2.7 A PET scan, a medical use for radioactive isotopes

8. Figure 2.19 A molecular mimic

9. Figure 2.20 Photosynthesis: a solar-powered rearrangement of matter

10. Figure 5.0 Spider’s web made of protein

11. Figure 2.1 The hierarchy of biological order from atom to organism http://biolo gyinmotion. com/organi ze- it/index.htm l

12. pH Review

13. Organic vs. Inorganic Compounds

14. Inorganic vs. Organic Inorganic – compounds that do not contain both carbon and hydrogen Organic – compounds that contain both carbon and hydrogen

15. Inorganic or Organic? H 2 O NaCl CH 4 C 6 H 12 O 6

16. The Role of Carbon in Organisms Carbon has 4 electrons in its outer shell This allows carbon to bond with many different atoms So, carbon forms the “backbone” of many life substances!

17. The Role of Carbon in Organisms w Bonds show sharing of electrons w The term “organic” refers to molecules containing carbon Single BondDouble Bond Triple Bond

18. Biochemistry(Carbon Chemistry) w Life chemistry/Organic chemistry w Polymers – long chains of repeating molecules w Monomers (building blocks) – the small molecules that make up polymers

19. Polymers 4 major groups of biomolecules (organic compounds): carbohydrates lipids proteins nucleic acids

20. MONOSACCHARIDES FATTY ACIDS AMINO ACIDS NUCLEOTIDES

21. Carbohydrates

22. What are the characteristics of a Carbohydrate? Elements: C,H,O 2:1 H:O Ratio monomers (building blocks) monosaccharides

23. Carbohydrates w 3 groups: monosaccharides - simple sugars examples - glucose, fructose, galactose C 6 H 12 O 6 Isomers – have the same molecular formula, but different structural formulas disaccharides - double sugars examples - sucrose, maltose, lactose C 12 H 22 O 11 polysaccharides - many sugars (chains of glucose) Complex sugars examples - starch (plant storage), cellulose (cell wall), and glycogen (animal starch – it is stored in the liver)

27. Glycogen

28. Carbohydrate Functions Quick Energy - Glucose POLYSACCHARIDES – STARCH – energy storage CELLULOSE – fiber in animal diets and structure in plants –Fiber is also called Roughage!! We can’t digest this, so it helps push our food/feces through our digestive tract!

29. How Glucose (C 6 H 12 O 6 ) is used. Produced in Photosynthesis Transferred through Food Chains Broken down in Cellular Respiration

30. Practice

31. Wrap-up List the 3 elements that make up all carbohydrates. List the 3 different groups of carbohydrates.

32. Glucose Song

33. Make some carbohydrates using blocks! w Your group needs to make a monosaccharide, disaccharide, and polysaccharide and show Mrs. Cruce!

34. Carbohydrate posters Get the instructions from Mrs. Cruce!

35. Review Carbohydrates Quickly review mono vs. di vs. poly saccharides!! Go over yesterday’s wrap-up Biomolecules Graphic Organizer

37. Honor’s only – Hydrolysis and Dehydration Synthesis

38. HONORS ONLY: HYDROLYSIS w HYDRO (WATER) LYSIS (BREAK APART) LARGE MOLECULES ARE BROKEN INTO SMALL MOLECULES Used in Heterotrophic Nutrition – Digestion! w MALTOSE + WATER ----> GLUCOSE + GLUCOSE

39. Hydrolysis

40. HONORS ONLY – DEHYDRATION SYNTHESIS w DEHYDRATION (REMOVAL OF WATER) w SYNTHESIS (TO PUT TOGETHER) SMALL MOLECULES ARE PUT TOGETHER INTO LARGE MOLECULES Example – protein synthesis, photosynthesis w GLUCOSE + GLUCOSE ---> MALTOSE + WATER

41. Dehydration Synthesis

43. Honors – Dehydration Synthesis/Hydrolysis Review

44. Dehydration Synthesis vs. Hydrolysis Animation

45. HONORS ONLY!! Cut- out Carbs w Draw 3 glucose molecules and cut them out on the solid lines only. w Attempt to put them together…do they fit like a puzzle? w What should you do to make them fit together? w Cut along the dashed lines. w Will they now fit? w What 2 substances are formed when you make the dashed cuts and put them together?

47. Carb Pre-Lab Indicators Chemical Indicators change color in the presence of another chemical Examples – pH paper, litmus paper, Bromothymol blue, phenolphthalein, cabbage juice, benedict’s solution, iodine See the next slide for some lab safety tips!!

48. Chemistry Lab Safety The hot plates are very HOT! Make sure cords are wrapped around bench leg! Unplug Hot plates when you are completed! Please make sure dropper bottle tops are tightened when you are not using them…they spill easily! DO NOT MIX CHEMICALS! Benedict’s will be heated Iodine will NOT be heated

49. Carb Lab set-up – Each group needs: w Goggles and lab apron w Hot plate (there are only 6 total) w Test tube rack with 6 test tubes w Iodine, Benedict’s solution, and Water (dropper bottles) w 1 beaker w Test tube clamps

50. After testing your carbohydrates, please take notes on lipids.

51. Wrap-up Compare elements, monomers, and groups of carbohydrates vs. lipids.

52. Carbohydrate Smartboard Review

54. Carbohydrate Post-Lab Benedict’s is normally blue, but turns orange, yellow, or green in the presence of monosaccharides. Solutions need to be HEATED with Benedict’s

55. Carbohydrate Post-Lab Iodine is normally yellow/brown, but turns dark purple/black in the presence of starch (polysaccharides)! Solutions do NOT need to Be heated!!!

56. Organic Chemistry Lab – Carbohydrate Tests A and B Review Part A and Part B Lab Analysis Questions

57. Carb Smartboard Activity

58. Lipids

59. What are the characteristics of a Lipid?

60. LIPIDS Elements are: C,H,O – many more hydrogens than oxygens (very little oxygen) MONOMERS - FATTY ACIDS COMMON LIPIDS - FATS, OILS, AND WAXES

61. MOST COMMON TYPE OF LIPID: TRIGLYCERIDE (3 FATTY ACIDS + GLYCEROL) TWO GROUPS OF LIPIDS: SATURATED, UNSATURATED

63. w SINGLE BONDS ONLY BETWEEN CARBONS w SOLID AT ROOM TEMPERATURE w CLASSIFIED AS FATS IN ANIMALS w EXAMPLE – CHOLESTEROL, butter, fat in bacon and meat SATURATED LIPIDS

66. UNSATURATED LIPIDS w DOUBLE BONDS AS WELL AS SINGLE BONDS BETWEEN CARBONS w LIQUID AT ROOM TEMPERATURE w CLASSIFIED AS OILS IN PLANTS

68. FUNCTIONS OF LIPIDS w INSULATION w PROTECTIVE COATING w LONG TERM ENERGY STORAGE w MAKE UP CELL MEMBRANES

69. Where Lipids are found in cells w The membranes around organelles w The cell membrane w Cholesterol – helps maintain the structure of the membrane

70. Fatty Acid abbreviated structure What do you think the 3 dots in the middle of this formula indicate? It is showing that there are more CH 2 molecules attached like you see on the left side of the structure…it is showing repeating units, there just wasn’t enough room for them to put the entire LONG structure.

73. Wrap-up: Compare Carbohydrates and Lipids w Monomers w Elements w Major Groups w Examples

74. Biomolecules Graphic Organizer- Carbs and Lipids w See Next Slide!!!

75. Ch 6 Study Guide

77. Lipid Chemical Test Lipids are transparent on brown paper bags (or paper towels)!

78. Lipid Chemical Tests

79. Lipid Chemical Test Wrap-up Which test did you use to test Lipids? What did a positive reaction demonstrate?

80. Proteins and Enzymes

81. What are the characteristics of a Protein? w C,H,O,N w MONOMERS - AMINO ACIDS (AA) 20 DIFFERENT AMINO ACIDS

82. Peptide bonds hold Amino Acids together!!

83. PROTEINS w STRUCTURE OF AN AMINO ACID CENTRAL CARBON R GROUP (CHANGES FROM AA TO AA) CARBOXYL GROUP - COOH AMINO GROUP - NH 2 HYDROGEN ATOM w Functions of Proteins structure, support, transport, and speeding up chemical reactions

84. COMMON PROTEINS w SKIN w HAIR w SPIDER WEBS w HEMOGLOBIN w INSULIN w MALTASE w ALBUMIN w MEAT w enzymes

85. Figure 5.15 The 20 amino acids of proteins: nonpolar

86. Figure 5.15 The 20 amino acids of proteins: polar and electrically charged

87. How proteins are used w Insulin – lowers your blood sugar w Hemoglobin – found in blood - carries oxygen w Enzymes – help with all chemical processes in cells.

88. Review w How can you differentiate between an organic and inorganic compound? w How are monomers related to polymers? w What are the elements that make up both carbohydrates and lipids? w What about proteins? w What are the monomers of carbohydrates? w What are the monomers of lipids? w What are the monomers of proteins?

89. Protein Biuret Test

90. ENZYMES - MOST IMPORTANT PROTEINS!!! w LOWER ACTIVATION ENERGY (the energy required to start a chemical reaction) w ORGANIC CATALYSTS (speed up reactions) w ARE CONSTANTLY REUSED w DENATURATION - WHEN AN ENZYME BREAKS DOWN DUE TO: PH, TEMPERATURE, ETC. (the enzyme changes shape) w RATES OF ENZYMES CAN BE AFFECTED BY PH, TEMP, ENZYME CONCENTRATION, SUBSTRATE CONCENTRATION.

91. Enzyme Animation – this is good!

92. PH SCALE w A MEASURE OF THE H+ CONCENTRATION OF A SOLUTION (acid/base) w EXCESS HYDROGEN IONS (H+) - ACIDS ACID EXAMPLE- HCl (HYDROCHLORIC ACID) w EXCESS HYDROXIDE IONS (OH-) - BASES BASE EXAMPLE - NaOH (SODIUM HYDROXIDE)

94. PH SCALE - 0-14 w ACIDIC – below 7 w NEUTRAL - 7 w BASIC – above 7 w LITMUS PAPER RED/PINK - ACID BLUE - BASE

95. Buffers w Found in most biological fluids, such as blood w Add H+ or OH- to the solution so the pH will remain neutral w Minimize changes in pH

96. Honor’s w Enzyme Foldable Instructions!

97. Denaturation Video Clip – click on the black box!

98. ENZYMES w OPTIMUM TEMPERATURE - IDEAL TEMPERATURE w SUBSTRATE - MOLECULE THAT AN ENZYME AFFECTS w Active Site – the place on an enzyme where the substrate attaches to it

101. ENZYMES w CHEMICALLY SPECIFIC – only join with certain substrates because of shape LIPASE PROTEASE MALTASE SUCRASE w ENZYMES CAN BREAK APART MOLECULES OR PUT THEM TOGETHER!!

107. Interpret this graph and answer question #2

108. Now Interpret this graph and answer question #3

109. What would happen to the activity of this enzyme? When would it denature?

110. What would happen to the activity of this enzyme? Does it denature in any of these pH solutions?

111. Would adding more substrate increase the rate of the reaction once the enzyme reaches the point of saturation?

114. What are the characteristics of an Enzyme? w True or False: w Enzymes are carbohydrates. w Enzymes speed up chemical reactions w Enzymes have the elements C, H, O, N w The monomers of enzymes are fatty acids w Denaturation is taking the nature out of an area. w A substrate is a type of enzyme.

115. Cool Digestion Video Clip

116. Wrap-up w Compare elements and monomers of proteins and nucleic acids. w Take Ch 6 Voc Quiz w Do protein chemical test w Take notes on Nucleic Acids w Work on Protein and Nucleic Acid Posters

117. Protein Chemical Tests

118. Review Enzymes!!! w See the next couple of slides!!

119. Enzymes – SmartBoard

121. Nucleic Acids

122. NUCLEIC ACIDS w C,H,O,N,P w MONOMERS - NUCLEOTIDES w 3 EXAMPLES OF NUCLEIC ACIDS: DNA - GENETIC CODE RNA - INVOLVED IN PROTEIN SYNTHESIS ATP - HIGH ENERGY MOLECULE WHICH IS MADE IN CELLULAR RESPIRATION

123. Nucleic Acids are used: w DNA and RNA used to make Proteins!!! DNA - In cell nucleus RNA – travel from nucleus to ribosome (messenger), make up ribsome (ribosomal), free floating in cytoplasm (transfer) w For energy = ATP

124. Figure 16.3 The structure of a DNA strand Nucleotide Structure: House Pool Garage

126. Ch 6 Study Guide

127. Honor’s - Chemistry Warm-up P lease summarize this unit – think of a word that we studied that begins with these letters!! wCwHwEwMwIwSwTwRwYwCwHwEwMwIwSwTwRwY

128. Enzyme Catalase Lab Review After the test, please complete your analysis questions if you did not complete them…get a green lab sheet from my front desk! What was the purpose of this lab (what did it teach you)? What were some things that caused the catalase to denature? Which was the enzyme in this experiment? Which was the substrate?

129. Please staple your Biochemistry Posters together!! w Then, turn them in!

130. Chemistry Jeopardy w I have uploaded this to Edmodo!! w It is a great resource for you to study for your test… You also need to study your biomolecules graphic organizer!!! You also need to study your notes!!!

131. The Tree of Life Activity

132. Ticket Out the Door wEwNwZwYwMwEwSwEwNwZwYwMwEwS

133. Warm-up – What are the characteristics of an enzyme? w Try to come up with words associated with chemistry or enzymes using these letters!!! w E w N w Z w Y w M w E w S

134. What are the characteristics of a Nucleic Acid? wNAwUCwCIwLDwEwIwCwNAwUCwCIwLDwEwIwC

135. Warm-up w What are the 3 types of Nucleic Acids and what are their functions? w How are acids different from bases? w Where would you find more hydrogen ions (acid or base)? w Where would you find more hydroxide ions (acid or base)?

136. Review w List the 4 groups of biomolecules. w List the 3 groups of carbohydrates. w List the 2 groups of lipids. w Which is the most important group of proteins? w List the 3 types of Nucleic Acids. w Please make sure you look over the Biochemistry Graphic Organizer for your Chemistry Test!!!

137. Chemistry Crossword Puzzle w http://www.glencoe.com/sec/science/activiti es/bdol/bdolxwords/BDOLXWCH06.HTM L?iRef=6&iChapter=6&book=bio2000 http://www.glencoe.com/sec/science/activiti es/bdol/bdolxwords/BDOLXWCH06.HTM L?iRef=6&iChapter=6&book=bio2000

138. Chemistry Warm-up #4 Ban Dihydrogen MonoxideBan Dihydrogen Monoxide w Read the article “Ban Dihydrogen Monoxide.” Can you guess what this compound is? If you know, please don’t tell anyone…make them figure it out!! Hyponatremia Video

139. Honor’s – “Supersize me” Video clip – click the black box