Proteins Side group R OH Amino Group H Carboxyl Group N C C H O H.

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Presentation transcript:

Proteins Side group R OH Amino Group H Carboxyl Group N C C H O H

Process of making glucose Protein Basics sunlight H2O Photosynthesis: Process of making glucose c glucose O2 Used in variety of cellular functions

Cellular Respiration: Process of making ATP Protein Basics A p c glucose Cellular Respiration: Process of making ATP Used in variety of cellular functions

Protein Basics Used in variety of cellular functions DNA Replication: Process of making DNA Used in variety of cellular functions

Protein Basics Used in variety of cellular functions Transcription: G U C G T A C G T A Transcription: process of making RNA A U Used in variety of cellular functions G C

Translation: process of making proteins Protein Basics Amino acid Amino acid Amino acid Amino acid Amino acid Amino acid Amino acid ribosome ribosome ribosome ribosome ribosome ribosome ribosome Translation: process of making proteins Used in variety of cellular functions

Protein Basics protein Used in variety of cellular functions leucine valine glycine valine tyrosine leucine glycine alanine lysine histi- dine aspara- gine serine proline alanine tyrosine lysine histi- dine aspara- gine serine proline = polypeptide 1 protein Amino acid (monomer) glycine leucine lysine tyrosine valine alanine proline = polypeptide 2 Used in variety of cellular functions Monomer: Amino Acid 20 different types of amino acids Polymer: Polypeptide Proteins formed from a collection of polypeptides Exact arrangement of amino acids determines the protein

R N H C OH O C C H H Amino Acid Structure 5 basic parts 1) Central C atom 2) Amino group (NH2) 3) H 4) Carboxyl group (COOH) 5) R group Side group Amino Group R N H Carboxyl Group C OH O C C H H Only 20 amino acids… Each has different R group

Amino Acid Structure H R H OH N C C O H H 5 basic parts 1) Central C atom 2) Amino group (NH2) 3) H 4) Carboxyl group (COOH) 5) R group Amino acid: Glycine H R H OH N C C O H H Only 20 amino acids… Each has different R group

Amino Acid Structure H C R H OH N C C O H H 5 basic parts 1) Central C atom 2) Amino group (NH2) 3) H 4) Carboxyl group (COOH) 5) R group Amino acid: Alanine H C R H OH N C C O H H Only 20 amino acids… Each has different R group

Amino Acid Structure C H R H OH N C C O H H 5 basic parts 1) Central C atom 2) Amino group (NH2) 3) H 4) Carboxyl group (COOH) 5) R group R H OH N C C O H H Only 20 amino acids… Each has different R group Amino acid: Valine

What differs between these 4 amino acids? CH2 OH H C differ C H C H OH O N C H OH O N Same Same Same Same Serine Alanine differ H C H OH O N C H OH O N Same Same Same Same Glycine Valine

How do amino acids bond? R H OH N C C O R H2O H H OH H N C C O H H Peptide bond O H H Dehydration synthesis Peptide Bonds: link amino acids to form a chain (polypeptide) Polypeptide bends & folds based on R group attractions

How are proteins broken down? OH N C C R O H H H2O OH H N C C O H H Hydrolysis Peptide bond is broken with help of water and enzymes Occurs during the digestion of food

Enzymes Type of protein amylase glucose glucose glucose glucose glucose glucose glucose glucose Type of protein Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food

Enzymes H2O H H OH N C C H O H H H OH N C C H O H Type of protein Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis)

Enzymes 98.6°F Types of proteins amylase glucose glucose glucose glucose Types of proteins Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis) Sensitive to pH, temp ex: If high fever: enzymes lose ability to work

Enzymes 102.5°F Types of proteins amylase glucose glucose glucose glucose No chemical reaction Types of proteins Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis) Sensitive to pH, temp ex: If high fever: enzymes lose ability to work

Enzymes Types of proteins amylase glucose glucose glucose glucose Types of proteins Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis) Sensitive to pH, temp ex: If high fever: enzymes lose ability to work Very specific in actions ex: Amylase: Breaks starch into simple sugars

Enzymes Types of proteins amylase fructose fructose glucose glucose No chemical reaction Types of proteins Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis) Sensitive to pH, temp ex: If high fever: enzymes lose ability to work Very specific in actions ex: Amylase: Breaks starch into simple sugars

Enzymes Types of proteins amylase glucose glucose glucose glucose Types of proteins Enzyme: Lowers the energy needed to start a chemical reaction Breaking down food Build other proteins (dehydration synthesis) Sensitive to pH, temp ex: If high fever: enzymes lose ability to work Very specific in actions ex: Amylase: Breaks starch into simple sugars Reusable

Review What are the smaller monomers that make proteins called? How many different amino acids exist? How are proteins different from polypeptides? How does each amino acid differ? The NH2 part of the amino acid is called the ____ group. The COOH part of the amino acid is called the ____ group. Which group of proteins help to start chemical reactions? How is dehydration synthesis and hydrolysis different?