BiochemistryQuiz: 1/27/15Test: 2/3/15

The Chemistry of Living Things / Organic Chemistry

What does it mean if something is “organic”?

Organic means “contains Carbon”Carbon (C):

– Can make 4 bonds with other atoms.

– Makes up the backbone of all life substances.

– Element essential to life!

• Record on the top/back of your foldable.

• Practice!– H2O (water)– NaOH (sodium hydroxide)– C6H12O6 (glucose sugar)

Biochemicals• BIG molecules composed mostly of carbon.• Make up all living things!

• Monomer:– Single unit / subunit– Small molecule

• Polymer:– many units– Large molecules formed from smaller, individual monomers– There are 4 BIG Biochemical Families. All of them are

polymers.

• Record on the top/back of your foldable.

Carbohydrates• a compound made of C, H, O atoms • Used for quick energy (carbs that are not used for energy get stored as fats)• Created by plants and we eat plants as our source of carbs! Thanks plants.

EXAMPLES:

• monosaccharides-one sugar– ie: glucose

• disaccharides-a two sugars– ie: lactose

• polysaccharides-many sugars, “complex carbs”– ie: starch, cellulose (fiber), glycogen

Door 1: Carbohydrates

• Subunit:

• Use:

• Examples:

• Shape:

• Good Carbs vs. Bad Carbs

• https://www.youtube.com/watch?v=6esFOqj_IaY

• Fiber

• https://www.youtube.com/watch?v=CkQJLuZE8s4

“Real Life” Applications (10 min.)Take an article at your table and highlight the following:

1. Why do humans need fiber and how can we eat a more fiber rich diet?

2. What foods provide complex carbohydrates (polysaccharids)?

3. What is the recommended amount of fiber for someone your age?

4. What is the difference between high fructose corn syrup and regular sugar? Is high fructose corn syrup harmful? Explain. How can you avoid it?

5. Why would athletes “carb load”?

• Good Carbs vs. Bad Carbs• https://www.youtube.com/watch?v=6esFOqj_IaY

• Fiber• https://www.youtube.com/watch?v=CkQJLuZE8s4

• Add to inside door of foldable:– Fiber: Why is it important?– Carb-loading: What does it do for atheletes?– Complex Carbohydrates: Why are they better for you?

Lipids• Compound made of C, H, O (mostly C&H)

• Used for long term energy storage, insulation & protective coatings.

• Lipids are non-polar.

Therefore, will they dissolve in water? NO

• Lipids are composed of subunits called

fatty acid chains.

• ex. Oils, wax, cholesterol, Saturated and Unsaturated fats

This is an Ester Linkage

3 Fatty Acids

Glycerol

Door 2: Lipids

• Monomer:

• Uses:

• Examples (at least 3):

• Shape:

Lipid Articles (10 minutes)Take an article at your table and highlight the following:

1. What is another name for trans fats and how are they made?

2. Why do scientists make trans fats and why do we like to buy them?

3. What is the difference between LDL and HDL cholesterol? Which one is good and which one is bad?

4. What is considered a“healthy” or “desirable” total cholesterol?

5. What companies have worked to lower trans fats in their foods?

6. True or False: It is mandatory for food labels to list trans fat amounts.

7. How is cholesterol measured? What type of test is used?

8. Cholesterol does not just come from fatty foods. What organ in your body makes cholesterol?

9. What foods are high in cholesterol?

10. Do you need some fats in your diet? Explain.

Saturated Unsaturated

Full of hydrogen atoms Few hydrogen atoms

Single bonds Double and Triple bonds

Ex. Butter Ex. Canola Oil

Unhealthy Healthy

Record names of good fats inside your foldable or under examples.

Good vs. Bad Fatshttps://www.youtube.com/watch?v=3Gqo3Y6WFYA

TITLE OF VIDEO:

Body Story: Metabolism / 4.1

Answer Questions on your own paper.

Complete sentences are not necessary.

You must answer 8 of the 9 questions to

receive full credit.

Nucleic Acids

• large polymer molecules made of

C, H, O, N, P atoms.

• Nucleic acids are long chains of nucleotides

• Only two examples: RNA and DNA

• Used to store and transfer genetic information.

Shape: twisted nucleotide chains(twisted ladder/ double helix)

Inside foldable for Nucleic Acids:

NOT FROM FOOD!!!!!!!!

Proteins

• A large, complex polymer made of C, H, O, N and sometimes S atoms.

• Proteins are long chains of amino acids linked together. Peptide bond- the bond between 2 amino acids.

• Proteins are used for:– Structure– Muscles– Immune system– Chemical reactions (enzymes)

Amino Acid Structure

N C HH

H O

OH N C HH

H O

OH

Forming a Peptide Bond: condensation (dehydration synthesis)

HO

N CH

H O

H

H

N C HH

H O

O

Peptide Bond

Inside foldable for protein:

• List foods that contain protein.

• PROTEIN IS NOT USED FOR ENERGY!!!

U1HW2 Chart vs. Foldable

• SUBUNIT is the same thing as MONOMER.

(not the atoms)

• Find key words for uses/function.

• You can find illustrations of each in your book, notes or in the powerpoint notes online. Do not draw pictures of food.

Patient Analysis / 4.1 1. Paste /Tape your letter into your notebook.

2. Record the following information about your patient into your notebook:

• What is the gender and age of your patient? • Does your patient exercise?• What are the recommended daily amounts of fat and calories

for someone who is your patient’s gender and age?• For each of the following, determine if your patient is

NORMAL, ABOVE NORMAL, BELOW NORMAL

Total Cholesterol: Glucose (blood sugar): Protein:

• Is your patient at risk for heart disease, obesity or diabetes?

Enzymes• Enzymes are a type of protein. What are they made of????• Enzymes act as catalysts in organisms.• They speed up chemical reactions by lowering the

activation energy (energy required to start a reaction).

Easy =Fast

Enzyme Shape• Each enzyme is specific to a substrate (chemical(s) in the reaction).• They fit each other like a “lock and key”.

The enzyme is NOT changed

or consumed.

•Almost all metabolic reactions are helped along by enzymes.Lactose + lactase → Galactose + Glucose

Lipid + lipase → Fatty Acid + Water

Hydrogen Peroxide + catalase → Water + Oxygen

Starch + amylase → Glucose + Glucose + Water

Notice they all end in ‘–ase’ ??!!

Controls on Enzyme Activity

• Concentration of the enzyme.

More enzyme = faster reaction!

• Changes in pH can denature an enzyme.

• Changes in temperature can denature an enzyme.

• Denature=change the enzyme shape so it can no longer function with the substrate.

• pH review

1-------------------------7-------------------------14

ACIDIC BASIC

Bitesize Digestion Video

– What enzymes are used in digestion?– What biochemical does each enzymes break down?– T/F the small intestine has a pH above 7.

Question 1Which enzyme performs more efficiently at a temperature of 40°C?

A or B

Question 2• At what

temperature does Enzyme A denature?– A. 20°C – B. 65°C– C. 80°C – D. 90°C

You can’t make jello with fresh pineapple! Why?

Question 3At what

temperature is Enzyme B most efficient? A. 20°C B. 65°C C. 80°C D. 90°C

Enzyme Lab/Standard 4.3 30 pts.• Title: (copy from the lab sheet) +1

• Purpose: To determine the affect of controls on enzyme activity. +1

• Background: Read and use the information from the lab sheet and your notes to create your own background paragraph about enzymes and the lab. What is the substrate? Where/What is the enzyme in your group’s lab? +4

Academic=6 sentences, Honors=8 sentences

• Hypothesis: Read the procedure and answer: +4

Celery: What will happen to heated celery in hydrogen peroxide?

Toothpick #2: What will happen to the number of toothpicks broken if the “enzyme” is denatured?

Toothpick #3: What will happen to the number of toothpicks broken if inhibitors are added to the substrate?

• Data: Draw the data tables. +10 (this includes graphs)

• Conclusion: Academic complete sentences, Honors paragraph +10

Where did these molecules come from????

• This question can help us answer the ultimate origin of life question…..

• Scientists Miller and Urey developed an experiment to test the hypothesis that the environment present on early earth could produce biochemicals.