1. Unit 2 - Biochemistry

2. pH…. pH

3. pH and Water Water breaks apart, disassociates (ionizes) into
H+ (Hydrogen ion) OR
OH- (Hydroxide ion)
These 2 ions are how we measure pH
The higher the H+, the LOWER the pH
The lower the H+ (the higher the OH-), the HIGHER the pH

5. WATER!!! Properties…. Cohesion Adhesion Capillary action
Hydrogen bonding…
Properties of Water Video

6. Organic vs Inorganic Compounds
Inorganic Compounds do NOT contain Carbon
Organic Compounds Contain Carbon
Organic Chemistry – the branch of science devoted to the study of Carbon and it’s compounds

7. Why is Carbon So Important?
Most all living things are comprised of Hydrogen, Oxygen, Nitrogen, and Carbon. H,O,N,C. (think HONK!!)
Carbon can form strong covalent bonds, meaning electrons are shared between atoms.
Carbon can make four bonds with other atoms.

8. Organic Compounds Polymers Monomers Many units strung together
Multiple monomers
Monomers
Single unit
Molecule

9. Types of Organic Compounds found in the body
Carbohydrates
Lipids
Proteins
Nucleic Acids

10. Carbohydrates
The most important function of carbohydrates is to create energy.
The 4 types of Carbohydrates are sugars, starches, cellulose, and glycogen
Simple sugars are:
Glucose and fructose – these are each monosaccharides – meaning they are made of 1 carbohydrate molecule.

11. Carbohydrates Disaccharide – Ex. sucrose (2 sugars linked together)
Polysaccharide – made of multiple sugars linked together.
3 Types of polysaccharides Complex Carbs

12. Polysaccharide aka… Starch
Many sugars linked together.
Ex. Potatoes
Plants use starch to store
energy.

13. Cellulose/ aka Fiber Many sugars
Hard for many animals to digest.. Keeps you “regular”
* Plants use cellulose for structure

14. Glycogen Stored in human liver until converted to fat.
Animals use glycogen for short term energy storage

15. Foods with Carbohydrates
Simple Carbs = fruit , veggies, jelly beans
(colorful)
Complex Carbs = bread, pasta, rice
(brown or whitish)

16. Carbs!

17. Carbohydrate Article (2.03)
Read the article. It should be kept in your notebook.
Write the following questions in your notebook and then answer.
Where were the findings to this study published?
How does the article describe cognitive impairment?
What does this study suggest happened to the participants with a higher intake of carbohydrates at the beginning of the study?
What about those with a high fat diet?
How would you describe your diet?
Who funded the study?

18. Lipid Articles – As a group, answer the following questions
1. What is HDL?
2. What is LDL?
3. Which one is better for you? HDL or LDL?
Why ?
4. What is one negative health effect of having a diet high in cholesterol?
5. What are transfats?
6. Why were transfats created?
7. Name one “Do” and one “Don’t” concerning fats.
Do=
Don’t=
Names _____________________________________________________

19. Lipids… aka FATS
Lipids are made of Carbon and Hydrogen and small amounts of Oxygen.
Their main function is to store energy.
Other functions… Water proofing, in cell membranes, insulation
Types of lipids include: fats, waxes, and oils.
Energy is stored in the C-H bond and is released when the C-H-bond is broken.

20. Lipids: write and draw this in the space
Lipids are made of 2 parts: Glycerol and fatty acids

21. Lipids – Types of Fats Saturated Fats Long chains with no double bonds
Solid at room temp.
Ex. Cheese, butter, whole milk, high fat
cuts of meat
Unsaturated Fats
Monounsaturated fats – only one double bond
Liquid at room temp
Ex. Olive oil, vegetable oil, avocado
Polyunsaturated fats – many double bonds
Ex. Salmon, sesame seeds, plant based oils

22. Lipids – Types of Fats continued!
Phospholipids – important for cell membrane structure
Steroids – serve as hormones… chemical messengers
Cholesterol – Prevents cell membrane from becoming too stiff.
Foods containing Fats: Butter, oil, cream
Lipid Video

23. Lipid Articles – As a group, answer the following questions

24. Proteins
Proteins form a variety of functions in the body…. Speed up reactions(enzymes)
carry things, move things
they are the “workers”
Proteins are made up of amino acids.
Each amino acid contains:
1. Amino group (-NH2)
2. Carboxyl group (-COOH)
3. A different “R” group.

25. Amino Acid Examples

26. Proteins
When the bond between the carbon of one amino acid bonds with the nitrogen of another a peptide bond forms.
Examples of Proteins:
Hemoglobin,
enzymes, muscles
Foods with protein: eggs, meat
Cheese

27. Protein Video

28. Nucleic Acids Nucleic Acids are formed by nucleotides (the monomer).
Each nucleotide has:
1. a 5 – Carbon sugar
2. Nitrogenous base
3. phosphate group

29. 5 Nitrogen Bases Cytosine (C) Thymine (T) or Uracil (U) Adenine (A)
Guanine (G)

31. Base pair rule: Nucleotides ALWAYS pair the same each base pair creates a “rung” on the DNA “spiral staircase”
BASE PAIRS
Adenine to Thymine
A to T
BASE PAIRS
Guanine to Cytosine
G to C

32. A strand of nucleic acids creates either:
Ribonucleic Acid
Single strand
Smaller
Uracil (U)
Deoxyribonucleic Acid/ DNA
Double Strand
Larger
“Double Helix” (think spiral staircase)
Thymine (T)

34. Functions: RNA = creates proteins from the DNA DNA = is the Genetic Code… for your proteins Foods with Nucleic Acids: All living things contain DNA so all foods contain DNA. But Bananas and Strawberries are easiest to see it in
Nucleic Acid Video

35. Biomolecules Review!

36. Constructing a DNA Ladder - Instructions
Questions: (for your notebook)
Describe the base-pair rule.
What three things make up a nucleotide?
What does anti-parallel mean?
Write YOUR sequence of base pairs.

37. Enzymes What are enzymes?
Proteins
Made up of amino acids
They change the rate of a chemical reaction
Name ends in –ase (Ex. Amylase – breaks down starch into sugar)
Can be reused
Acts as a catalyst (meaning they speed up a reaction)
Dependent on pH and temperature
If you change the pH or temperature, you can denature the enzyme, meaning the shape is changed and it will no longer function the same

38. Enzymes Substrate – The molecule that undergoes a change
Active site – where the enzyme and substrate come together like a “lock and key”
Product – the substrate is changed and products are released.
The enzyme does NOT change. It does on to do the same reaction over and over.
Activation energy – The amount of energy required for the reaction to take place. Enzymes decrease the activation energy.