1. Biochemistry

2. ATOMS
the smallest unit of an element.

3. MOLECULE
A molecule is formed when two or more atoms join together chemically.
EX: O2 (oxygen gas)

4. COMPOUNDS
A compound is a molecule that contains at least two different elements.
All compounds are molecules but not all molecules are compounds.
EX: Na+Cl- (Salt)

5. Chemical Reactions
Energy is absorbed or released, supplying energy for the organism.
When one or more substances is changed into a new substance by breaking and forming new bonds.
Ex. 2 H2 + O H2O
(Reactants)
(Products)

6. Homeostasis The body must stay in balance
Enzymes help maintain homeostasis
EX: Temp, pH, water concentration

7. Acids, Bases and pH Acids: lose hydrogen H+ in water pH range 0-6.99
Ex: Orange juice ,vinegar and lemons
pH range
Bases: loses oxygen and hydrogen in water OH-
pH range
Ex: Soap, egg whites and baking soda
pH: Concentration of hydrogen in solution, scale of 0-14

8. MACROMOLECULES Monomer  simple building block
Polymer  large complex molecule made of many monomers
Polymers are made from monomers

9. 4 main polymers found in living things
Carbohydrates
Starches, sugars, and cellulose
Lipids
Phospholipids
Nucleic Acid
DNA: Deoxyribonucleic Acid
RNA: Ribonucleic Acid
Proteins
Amino Acids
Enzymes

10. Carbohydrates
Group of chemicals that includes sugars, starch and cellulose.
Used for short term energy storage
Simple sugars are the easiest substance for your body to breakdown.
Stored as glycogen, in muscles if not used quickly

11. Carbohydrates 3 Types Monosaccharide (one sugar)
Disaccharide (two sugars)
Polysaccharide (many sugars)
Ex: Plant starch or animal glycogen
Consist of C, H, and O in a 1:2:1 ratio
Example: Glucose (C 6 H 12 O 6)

12. Monosaccharides one monomer (“building block”) of sugar
simplest carbohydrate
Example: Glucose (C 6 H 12 O 6)

13. Disaccharides Two monosaccharides covalently bonded
Examples: sucrose lactose
fructose glucose glucose galactose

14. Polysaccharides Cellulose Starch Potato is a plant stored starch
Straight or branched chains of many sugar monomers
Starch
Potato is a plant stored starch
Glycogen
Animals store glycogen, which is produced in the liver or muscle
Cellulose
Cellulose is a non-digestible carbohydrate, the most abundant molecules on earth.
Ex: Pencils, paper, wood.

15. Lipids Fats, oils, waxes, phospholipids, and steroids.
Used for long term energy storage
Fats act as an insulator
Waxes act as a water repellant
Keep leaves from drying out
Make ducks feathers waterproof

16. Fats
Saturated fats
No double bonds
Found in animal products
Solid at room temp
Unsaturated fats
Contain one or more double bonds
Found in plant products
Liquid at room temp

17. Phospholipids Lipid that forms Cell Membranes
Helps control movement in and out of the cell

18. Steroids Made up of 4 carbon rings
Lipids with no fatty acids
Made up of 4 carbon rings
EX: Cholesterol, testosterone, estrogen
Steroid back bone

19. Large molecules that contain hereditary information
Nucleic Acids
Large molecules that contain hereditary information
Examples: DNA, RNA
Chemical Make-up
Phosphate: PO4
Sugar: C5H10O5
Nitrogen base: C5H5N5

20. Proteins
Large complex molecules composed of smaller units called Amino Acids (AA)
Made from combinations of 20 different AA
Different amino acid combinations produce different proteins.
Enzymes are a form of protein that help control chemical reactions.

21. Enzymes Substrate Active Site
Proteins that act as catalysts: (Speed up rate of reaction by making atoms move faster)
Substrate
Any Substance that the enzyme works on
Active Site
The place on the enzyme that the substrate fits into

22. Enzymes Facts End in “ase” or “in” Work with only certain substrates
Lactase breaks down Lactose
Can be used repeatedly and does not get used up
Speed up reaction by lowering activation energy; (Energy needed to make reaction happen)

23. How Enzymes Work Enzymes & substrates fit together like a Lock & Key
1) Enzymes attach to substrate (whatever it is working on)
2) Chemical bonds are formed or broken in the substrate
3) Products of substrate are released
4) Enzyme goes back and grabs another substrate, and continues this process until the substrate is all broken down

24. Enzymes can be destroyed by high temperatures
The high temperatures change the shape of the enzyme, denaturing it
Why high fevers can kill us
Cooking veggies is bad because
we lose good enzymes
Other factors that effect enzymes: pH
Substrate Concentration
Enzyme Concentration

25. + - TUBE Tube #1 Tube #2 Tube A Tube B Tube C Tube D Tube E Tube F
Contents
glucose
water
milk and enzyme
milk and water
milk and
denatured enzyme
(Heat)
(Acid)
sucrose and enzyme
sucrose
and water
+/- + -
Color
brown
green