1. BIOCHEMISTRY

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

3. 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?

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

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

7. Diagram Oxygen and Hydrogen atomic numbers 8 and 18P
1 P

8. 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

9. 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

10. 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

12. 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)

13. 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

14. 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”.

15. Draw results of fermentation demo (in your notes)

16. 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

17. DISTILLATION PROCESS

19. 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)

20. 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

21. ESSENTIAL ELEMENTS TO LIFEC H Ca P N K S
Na .23 Cl
Mg .077 Fe I Mn
Trace
Si, F, Cu, Zn
composition of the human body
Pounds of each element in a 150 pound person

22. 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

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

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

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

27. Cells need fuel to function: especially Carbohydrates and fats

28. 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?

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

30. 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)

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

32. 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

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

34. Examples of triglycerides Fats Oils

35. 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

36. Chitin

37. FOODS THAT CONTAIN LIPIDS
meats
seeds
nuts
milk

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

39. 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..

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

41. 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.

42. 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, ….

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

45. 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

46. Draw the “Lock and Key” Hypothesis

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

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

49. Kiwi fruit and gelatin demo (draw in your notes)