The chemistry of your life! YUMMY!! cooookies!!! ! Biochemistry The chemistry of your life!

Carbohydrates are monomers and polymers of aldehydes and ketones that have numerous hydroxyl groups attached; They are made up of C, H, O The simplest carbohydrate molecules are called simple sugars, or monosaccharides. Glucose and fructose are examples.

Straight chain & Cyclic forms The cyclic forms of two simple sugars can be linked by means of a condensation reaction or dehydration synthesis (removal of water). A sugar such as sucrose that forms from two monosaccharides in this way is known as a disaccharide. The polymers produced by the linkage of many monosaccharide monomers are called polysaccharides. Starches, the major storage form of glucose in plants, are polysaccharide polymers that consist of glucose monomers

Polysaccharides are formed of three or more simple sugar units. Glycogen - animal starch stored in liver & muscles Cellulose - indigestible in humans - forms cell walls Starches - used as energy storage

Living things use carbohydrates as a key source of ENERGY for cellular respiration and metabolism. Carbohydrates are broken down or chemically digested by a process called hydrolysis (addition of water) Plants use carbohydrates for structure (CELLULOSE)

During digestion, your body breaks down carbohydrates from the food you eat and converts them to glucose, or blood sugar. You need glucose to provide fuel to every cell throughout your body. Brain cells require adequate amounts of glucose so that they can send and receive messages. Your body uses the glucose it needs right away and stores the rest as glycogen in your liver and muscles. Glycogen is a polysaccharide that your system quickly converts back to glucose when carbohydrates are not immediately available from food.

Fresh fruits are full of simple carbohydrates in the form of fruit sugar, or fructose. These types of carbs digest rather quickly in one step in your small intestine. Enzymatic juices convert simple carbohydrates into glucose, and it absorbs directly through cell walls. How does too much sugar affect us?

Starch is a complex type of carbohydrate that starts breaking down in your mouth. As with simple carbs, starch eventually absorbs as glucose. Saliva breaks complex starch molecules into maltose, which is a simple carb. Once maltose hits your small intestine, it instantly converts into glucose and goes right into your bloodstream.

Hidden Sugar Opting for whole-grain foods in place of white or processed varieties ensures that you get adequate fiber to help with digestion. This is important because normal digestion is essential for carbohydrate conversion and getting glucose into your blood to store as glycogen.

Amino Acids & Proteins An amino acid is any compound that contains an amino group (—NH2) and a carboxyl group(—COOH) in the same molecule.

Amino Acids are joined together by peptide bonds A peptide with more than about 100 amino acids is called a protein. It is the arrangement of the amino acid that forms the primary structure of proteins. Your skin, hair, nails, and muscles are made of protein. Proteins are needed for almost all chemical reactions that take place in the body.

Amino Acid Sequence is determined by DNA in the process of Protein Synthesis

Secondary Protein Structures Within the long protein chains there are regions in which the chains are organized into regular structures known as alpha-helices (alpha-helixes) and beta-pleated sheets. These are the secondary structures in proteins. These secondary structures are held together by hydrogen bonds.

Tertiary Protein Structure The tertiary structure of a protein is a description of the way the whole chain (including the secondary structures) folds itself into its final 3-dimensional shape. These structures are held together by ionic interactions, hydrogen bonds, sulfur bridges, and Van der Walls/ dispersion forces

Polypeptide = Protein Examples of proteins include insulin, hemoglobin, enzymes, collagen, elastin, keratin, histones There are an extremely large number of different proteins. The bases for variability include differences in the number, kinds and sequences of amino acids in the primary structure as well as differences in secondary and tertiary structures.

Why do we eat protein? Proteins are essential for growth and maintenance of your body tissues. Through digestion and absorption, proteins from the foods you eat are broken down and then reformulated, via genetic instructions, into many kinds of proteins, each with a unique function. Protein can be metabolized for energy when carbohydrate and fat are in short supply.

Did you know…………… Proteins comprise 17% of your body weight, which except for water, forms the majority of lean tissue. Dietary protein supplies your body with essential nitrogen, which is then used to reformulate needed body proteins. Protein Synthesis

Let’s eat!!! If your diet lacks sufficient protein over time, many body processes slow down, eventually compromising your overall health. Organs such as the heart and liver may actually decrease in size, as will muscles and blood proteins. However, eating too much protein does not cause increased protein synthesis and growth.

Cooking Proteins Proteins are not lost during cooking as easily as vitamins When cooked or agitated (as occurs when egg whites are beaten), proteins undergo physical changes called denaturation and coagulation. Overcooking and cooking at extremely high temperatures will denature proteins found in food.

Denatured Proteins Denaturation changes the shape of the protein, decreasing the solubility of the protein molecule. Coagulation causes protein molecules to clump together, as occurs when making scrambled eggs. Overcooking foods containing protein can destroy heat-sensitive amino acids (for example, lysine) or make the protein more resistant to digestive enzymes rendering them useless

Enzymes Enzymes are proteins that act as biological catalysts. Enzymes increase the rates of chemical reactions in living things. Enzymes catalyze most of the chemical changes that occur in the cell. Substrates are the molecules on which an enzyme acts. The place on an enzyme where a substrate binds is called the active site. MODS squad

In a typical enzymatic reaction, the substrate interacts with side chains of the amino acids on the enzyme. These interactions cause the making and breaking of bonds. Examples