BIOCHEMISTRY

Biochemistry Vocabulary42.carbohydrate

43.protein

44.lipid

45.energy

46.activation energy

47.enzymes

48.substrate

49. active site

50.polarity

51.cohesion

52.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

• What are the parts of an atom?

• Where are they located?

• What is their charge?

ATOMIC STRUCTURE

Diagram Oxygen and Hydrogen atomic numbers 8 and 1

1 P

Diagram Oxygen and Hydrogen atomic numbers 8 and 1

8P1 P

Diagram the Atomic Structure of Water (H20)

8P

1 P

1 P

1 Oxygen atom shares electrons with 2 Hydrogen atoms. Each atom is then stable with a full outermost shell.

Oxygen

Hydrogen

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 toO would like to

Gain 4 electronsGain 3 electronsGain 2 electrons

Diagram the Polarity of the Water molecule

Oxygen

hydrogen

hydrogen

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”

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)

• 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

• O 100.1

• 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-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

Carbon Atom A.N. 6

6 P 6 N

Four outer level or “valence electrons”

C

Lewis Dot Structure

Carbon Atom A.N. 6

6 P 6 N

Four outer level or “valence electrons”

C

Carbon Atom A.N. 6

6 P 6 N

Short hand version

Bar = one shared pair of electrons

C C

Cells need fuel to function: especially Carbohydrates

and fats

CARBOHYDRATES

CH2OH

c o

H H H

c c

OH H H OH

c c

OH OH

Carbohydrate rings = saccharides

Carbohydrate Composition

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)

1. ENERGY

2. STORED ENERGY (more so in plants)

3. IMMUNITY

4. MEMBRANE FUNCTION

5. 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 organs2. Insulation

3. Membranes

• CARRIES ESSENTIAL NUTRIENTS

LIPIDS (categories)

• Triglycerides

• Phospholipids

• Sterols • More commonly to

you

– Oils, fats, waxes, steroids

Examples of triglyceridesFats 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)