Biochemistry Review 1 May 24, 2010

Organic Molecules Organic molecules are those that include carbon. There are four classes of organic molecules:

Organic Molecules Carbohydrate Monosaccharide Main source of energy in all living things Simple: – Glucose, Fructose, Lactose, Maltose Complex: Cellulose, Starch, Glycogen

Organic Molecules Protein Amino acids Building muscle, bones, tissues, Immunity Proteins can be found in: – Meats – Dairy – Soy – Nuts

Organic Molecules Lipids Glycerol & Fatty Acids Insulation, Protection, Long term energy storage Fats, Oils, Waxes

Organic Molecules Nucleic Acid Nucleotides Genetic Information DNA, RNA

Enzyme  Special group of proteins that aid in speeding up the rate of chemical reactions. – Enzymes work by lowering the activation energy required for a chemical reaction to proceed. – Enzyme action can be stopped through a change in temperature or a change in pH = denaturation.

Acids, Bases, and pH – pH scale indicates the concentration of H + ions in a solution. – Acid– contain more H + than water – given values below 7 (1 = most acidic) – Base– contain less H + than water – given values above 7 (14 = most basic)

Cell Theory – Combines the work of von Leeuwenhoek, Hooke, Schleiden, Schwann and Virchow. – Says that: All living things are made of cells. Cells are the basic unit of structure and function in all living things. New cells come from pre-existing cells.

Prokaryotes – No cell organelles or nucleus – Very small in size – Single-celled organisms – Ex. Bacteria

Eukaryote – Has organelles cytoplasm– fluid filling cell nucleus– contains genetic information (control center of the cell) ribosome– make proteins endoplasmic reticulum– transport of molecules within the cell Golgi complex – packages & labels molecules for transport mitochondria– site of cellular respiration (powerhouse of the cell)

vacuole– storage of food, water and waste (much larger in plants than animals) lysosome– breakdown and digestion of cell materials chloroplast– site of photosynthesis cell wall– add support to cell in plants cell membrane– controls what enters and exits the cell – Much more complex than prokaryotes – Ex. Plants, Animals, Fungi & Protists

Biochemistry Review 2 May 25, 2010

Cellular Transport Structure of the Cell Membrane – The cell membrane is a lipid bilayer – It has proteins that are embedded in it that help with transport

Cellular Transport Diffusion – Particles move from area of high concentration to areas of low concentration until equilibrium is reached

Cellular Transport Osmosis – Diffusion of water – If a cell is placed in a solution with a higher salt concentration than the cell, water will move out of the cell and it will shrink. – If a cell is placed in a solution with a lower salt concentration than the cell, water will move into the cell and it will swell/burst.

Cellular Transport Facilitated Diffusion – Diffusion of large particles through a transport protein channel in the membrane

Cellular Transport Active Transport – Movement of particles from low concentration to high concentration – Requires ENERGY!

Biochemical Reactions ATP = Adenosine Triphosphate – The cell’s energy source. – Energy is stored between the 2 nd and 3 rd phosphates of the molecule. – Energy is released when the bond is broken between the 2 nd and 3 rd phosphate groups

Biochemical Reactions Photosynthesis – Carbon Dioxide + Water + Light  Glucose + Oxygen – CO 2 + H 2 O + Light  C 6 H 12 O 6 + O 2 – Occurs in the chloroplast of green plants.

Biochemical Reactions Aerobic Cellular Respiration – Glucose + Oxygen  Carbon Dioxide + Water + Energy – C 6 H 12 O 6 + O 2  CO 2 + H 2 O + Energy – Occurs in mitochondria of plants and animals – Total ATP produced through aerobic cellular respiration = 36

Biochemical Reactions Anaerobic Respiration = Fermentation– releases energy from food in the absence of oxygen – Alcoholic Fermentation – Produces ethyl alcohol as a byproduct of fermentation Process associated with yeast (bubbles = carbon dioxide) – Lactic Acid Fermentation – Produces lactic acid as a byproduct of fermentation. Process associated with burning and sore muscles during or after exercise. – Not a lot of energy produced through anaerobic respiration