2. Inorganic and Organic Compounds Inorganic - not made by living things Organic - made by living things - carbon compounds - forms covalent bonds

3. Properties of Water Great solvent called a universal solvent Helps to digest food and remove waste products Helps with transport in the body

4. THE UNIVERSAL SOLVENT: WATER Solute- dissolved substance Solvent- dissolves the solute Dissolved substance Dissolves the solute

5. Water is a Polar Compound Hydrogen ends holds slightly positive charges Oxygen end holds a slightly negative charge p+p+ p+p+ 1H1H 1H1H (+) (--)

6. Hydrogen Bonding Gives Water Unique Properties

7. pH SCAle Low pH (<7) = Acid 7 = neutral High pH (>7) = Base

8. pH in the body Human blood- 7.4 Stomach juice- 2.0

9. ORGANIC COMPOUNDS Organic compounds are carbon compounds, made by living things

10. Carbon is the Central Atom of Life. glucose amino acids fat

11. To Understand the BIG, You’d Better Know the LITTLE (and how small and big are linked)

12. Rules of the Game Macromolecules are built by linking a set of building blocks (monomers) together into long chains (a polymer). Each hexagon is this figure is a monomer, building blocks linked together to form a polymer. Monomers – basic units that repeats over and over in organic compounds

13. Molecules of Life Start with water, add lots of small carbon- containing molecules and ……. Four Major Classes of Biological Molecules How do you build a cell?

14. FOUR TYPES OF ORGANIC COMPOUNDS Common names CARBOHYDRATES SUGARS AND STARCHES LIPIDS FATS, OILS, AND WAXES PROTEINS NUCLEIC ACIDS DNA AND RNA (GENETIC MATERIAL)

15. CARBOHYDRATES ELEMENTS – C, H AND O MONOMER = MONOSACCHARIDE MAIN FUNCTION QUICK ENERGY SOME STORAGE Animals- glycogen Plants- starch

16. CARBOHYDRATES Other facts 2:1 ratio of Hydrogen to Oxygen One sugar C 6 H 12 O 6 monosaccharide Two sugars C 12 H 22 O 11 disaccharide Many sugars- polysaccharide

17. LIPIDS ELEMENTS: C, H and O MONOMER = Glycerol and 3 Fatty Acids MAIN FUNCTION Storage Energy reserves Cell membranes Other facts Insoluble in water Shaped like an elongated E GlycerolGlycerol FA

18. LIPIDS Other facts Insoluble in water Shaped like an elongated E

19. PROTEINS ELEMENTS: C, H, O and N MONOMER: Amino Acids FUNCTIONS Basic building blocks of living material Hair, Muscles, Fingernails Enzymes – speed up chemical reactions Transport in cell

20. PROTEINS 20 different Amino acids Each amino acid has a different R- or Residual group

21. PROTEINS Forms peptide bonds between amino acids 1 amino acid- peptide 2 amino acids- dipeptide Many amino acids- polypeptide

22. NUCLEIC ACIDS ELEMENTS: C, H, O, N and P MONOMER: Nucleotide FUNCTIONS: DNA and RNA Genetic material Controls the cells activities

23. DNA- carries the genetic code RNA- carries out the instructions

24. Types of Reactions Reactants- substances required for a reaction, the starting materials Products- substances that are made during a reaction ReactantsProducts

25. CONDENSATION / DEHYDRATION REACTIONS CONDENSATION REACTIONS (DEHYDRATION SYNTHESIS REACTIONS) Joining molecules together by removing water (-H and –OH are removed to make a water molecule) C 6 H 12 O 6 + C 6 H 12 O 6 C 12 H 22 O 11 + H 2 O GLUCOSE GLUCOSE MALTOSE WATER

27. REACTIONS OF BIOLOGICAL COMPOUNDS HYDROLYSIS REACTIONS Water is added to break apart molecules C 12 H 22 O 11 + H 2 O C 6 H 12 O 6 + C 6 H 12 O 6 MALTOSE WATER GLUCOSE GLUCOSE

29. What kind of reaction is this? Condensation

30. What kind of reaction is this? Hydrolysis

31. What kind of reaction is this? Condensation

32. ENZYMES CATALYSTS FOR BIOLOGICAL REACTIONS- speeds up a reaction MOST ARE PROTEINS LOWER THE ACTIVATION ENERGY NEEDED TO CARRY OUT A REACTION INCREASES THE RATE OF REACTIONS

33. Enzymes

34. ENZYME ACTION: LOCK & KEY MODEL SUBSTRATE- SUBSTANCE AN ENZYME ACTS UPON ACTIVE SITE- REGION WHERE SUBSTRATE AND ENZYME BONDS TOGETHER PRODUCT IS RELEASED ENZYME IS UNCHANGED

35. ENZYME FUNCTION (Substrate) Active Site

36. Enzyme Activity http://www.lpscience.fatcow.com/jwanam aker/animations/Enzyme%20activity.html http://www.lpscience.fatcow.com/jwanam aker/animations/Enzyme%20activity.html http://highered.mcgraw- hill.com/sites/0072495855/student_view0 /chapter2/animation__how_enzymes_wo rk.html http://highered.mcgraw- hill.com/sites/0072495855/student_view0 /chapter2/animation__how_enzymes_wo rk.html http://www.biotopics.co.uk/other/enzyme. html http://www.biotopics.co.uk/other/enzyme. html

37. FACTORS AFFECTING ENZYME ACTION TEMPERATURE LITTLE ACTIVITY AT LOW TEMPS RATE INCREASES WITH TEMPERATURE MOST ACTIVE TEMP IN HUMANS (37ºC) ACTIVITY LOST WITH DENATURATION AT HIGH TEMPERATURE pH Concentration of substrate/enzyme

38. TEMPERATURE AFFECTING ENZYME ACTION RATE OF REACTION TEMPERATURE LOW HIGH OPTIMUM TEMP