the study of the molecules that make up living things Biochemistry the study of the molecules that make up living things

Organic Compounds Molecules that contain both Carbon and Hydrogen such as…… CH4 or C6H5OH Other Examples: Carbohydrates Lipids Proteins Nucleic acids (DNA, RNA)

Inorganic Compounds Do not contain both carbon and hydrogen Examples: Carbon dioxide (CO2) Oxygen (O2) Water (H2O)

I. Carbohydrates A. Functions major source of energy for cells also used to construct cell structures

Dietary Sources of Carbohydrates Carbohydrates should make up approximately 50% of daily calories

Dietary Sources of Carbohydrates Fiber Starches Sugar

B. Naming Carbohydrates Most carbohydrate names end in “-ose”

C. Chemical Structure All carbohydrates contain the elements carbon (C), hydrogen (H) and oxygen (O) The ratio of hydrogen to oxygen is 2:1 Carbohydrates have a “ring-like” structure

Carbohydrate DRAW C6H12O6

Types of Carbohydrates 1. Monosaccharides “one sugar” AKA : (simple sugars)

Glucose Song Click here to play video and song

All monosaccharides have the same molecular formula: C6H12O6

Examples of Monosaccharides Glucose also known as blood sugar/simple sugar Fructose sweetest sugar found in honey, fruits Galactose less sweet – precursor to breast milk

CAN YOU SEE WHAT WAS LOST????? 2. Disaccharides “two sugars” General formula = C12H22011 CAN YOU SEE WHAT WAS LOST?????

2. Disaccharides “two sugars” Two monosaccharides chemically joined together by a chemical reaction called dehydration synthesis

Dehydration Synthesis to lose water Synthesis: to make

Formation of a Disaccharide : C6H12O6 + C6H12O6 - H2O ________ C12H22O11

Dehydration Synthesis

Dehydration Synthesis Animation of Dehydration Synthesis

How do we break down (digest) a disaccharide? ADD WATER

Hydrolysis Opposite process of dehydration synthesis “Lyse” = to break “Hydro” = water Large molecules are digested by the addition of water to break chemical bonds

Hydrolysis Reactions

Hydrolysis Animation of Hydrolysis

3. Polysaccharides (Complex Carbohydrates) “many sugars”----------POLYMER Thousands of monosaccharides chemically joined together by dehydration synthesis

Examples of Polysaccharides Cellulose Starch Glycogen Chitin

Examples of Polysaccharides Cellulose Gives plant cell walls a rigid structure Humans cannot digest it → fiber Cows, goats have bacteria in their gut that digest cellulose

Examples of Polysaccharides Starch Stored form of sugar in plants

Examples of Polysaccharides Glycogen Stored form of sugar in liver, muscle of animals

II. Lipids Include fats, oils, waxes, steroids

II. Lipids Video TED-ED Fats

A. Functions 1. Stored form of energy (More then Carbohydrates) Used to form cell membranes

Functions 3. Cushions vital organs (heart, kidneys, liver) 4. Insulation for body to conserve heat

B. Chemical Structure of Fatty Acid and Lipids Contain the elements carbon, hydrogen and oxygen in a linear structure, and are long Ratio of H:O is greater than 2:1

B. Chemical Structure of Fatty Acid and Lipids

B. Chemical Structure of Fatty Acids and Lipids Triglycerides are a type of lipid formed by dehydration synthesis of one molecule of glycerol and three fatty acids

Glycerol A simple sugar alcohol compound, that is the backbone to triglycerides Used to make triglycerides in human liver and adipose (Fat Cells)

Triglyceride

Dehydration Synthesis of a Lipid/Triglyceride

Dehydration Synthesis of a Lipid Animation of formation of Triglyceride How many H2O molecules are formed during this process? Why?

Triglyceride

Saturated Fats Usually from animal sources Solid at room temperature Include butter, bacon, beef, cream, milk, cheese, egg yolk s Diets high in saturated fats increase the risk for cardiovascular disease

Unsaturated Fats from plant sources liquid at room temperature consumption can decrease the risk of cardiovascular disease

Describe the difference between these two fats?

Types of Unsaturated Fats Monounsaturated Fats: Have one double bond between carbon atoms

Types of Unsaturated Fats Polyunsaturated Fats: Have two or more double bonds between carbon atoms

3. Trans Fats (Hydrogenated Fats) Food Manufacturers convert unsaturated vegetable oils to saturated fats, making them solid, by adding hydrogen Very unhealthy type of fat

III. Protein Tens of thousands of different proteins make up the human body Each protein has a unique 3-dimensional structure that corresponds to a specific function Proteins perform most of the jobs the body needs to function

A. Functions Used to make Antibodies (chemical defense) To form Hormones To form Enzymes ( needed for all chemical reactions

B. Chemical Structure Proteins are made up of the elements: carbon (C) hydrogen (H) oxygen (O) nitrogen (N) Proteins are nitrogenous compounds: they contain the element: nitrogen

Proteins are polymers Proteins are made up of building blocks (monomers) called amino acids

Amino acids each consist of a central carbon atom with: -COOH (carboxyl group) -NH2 (amino group) -H (hydrogen atom) -R (functional group – different for each of the 20 different amino acids)

Amino Acids Monomers (building blocks) that make up proteins Proteins are polymers

100 or more amino acids joined together = polypeptide

Protein Structure The structure or shape of a protein is important for its function. The directions come from DNA

Protein Structure Structure defines function and is very specific!!!!

Primary structure The specific sequence of amino acids in a protein 1 5 15 10 35 30 25 20 45 40 The specific sequence of amino acids in a protein 50 55 65 60 70 85 80 75 95 100 90 110 115 105 120 125 129 Figure 3.21 Amino acid

Primary Structure of a Protein Is the linear sequence of amino acids The Code (directions) for making proteins comes from DNA.

A slight change in the primary structure of a protein affects its ability to function The substitution of one amino acid for another in hemoglobin causes sickle-cell disease 7. . . 146 2 1 3 6 4 5 (a) Normal red blood cell Normal hemoglobin 7. . . 146 1 2 3 6 4 5 (b) Sickled red blood cell Sickle-cell hemoglobin Figure 3.22

What affects Protein Structure? A protein’s shape is sensitive to the surrounding environment Unfavorable temperature and pH changes can cause a protein to unravel and lose its shape The protein is then said to have Denatured ( Unwinds) and it does not function at all.

Temperature human enzymes/protein 37° reaction rate temperature

Each enzyme/protein works best within a narrow pH range

IV. Nucleic Acids - DNA/RNA

Structure of DNA DNA is a Polymer – made up of thousands of repeating units called nucleotides

Structure of DNA Nucleotide: Phosphate Group Deoxyribose (5-carbon sugar) molecule Nitrogenous Base

Structure of DNA Important: The bases are held together by Weak Hydrogen Bonds