1. BIOCHEMISTRY NOTES

2. Chemical Compounds of Living Things
There are 4 basic elements that make up living organisms
1. Carbon (C)
2. Oxygen (O)
3. Hydrogen (H)
4. Nitrogen (N)

3. CARBON .
Carbon is a special element because - it forms very stable and strong covalent bonds.
A) Chains
1) Straight Chains C-C-C-C-C C
2) Branched Chains C-C-C-C-C-
B) Rings
C---C
Ć `C
`C---Ć

4. CARBON Inorganic Compounds - Compounds that do NOT contain carbon.
Abiotic = “Nonliving”
ex: air, soil, water, stone, salt, CO2
Organic Compounds - Compounds that DO contain carbon.
Biotic = “Living”

5. ORGANIC COMPOUNDS
There are four groups of organic compounds found in living organisms:
They are referred to as: Macromolecules
They are composed of: Monomers = “single units”
Large molecules of monomers are called
Polymers = “many units”
Carbohydrates, Lipids, Nucleic Acids, & Proteins

6. 2 processes of making or breaking down organic compounds
1) Dehydration –
Process where monomers of organic compounds are being put together to form polymers
Loss of water molecule occurs
2) Hydrolysis –
Process where complex organic compounds are broken down into monomers
Water is consumed

7. CARBOHYDRATES A) Composed of the following elements: C, H, O
1)Ratio of: 1:2:1
1 Carbon: 2 Hydrogen: 1 Oxygen
B) Is a major source of: Energy
C) Referred to as: Sugars
D) Monomer – Glucose (C6H12O6) (basic building block)

8. CARBOHYDRATES
E) 3 types of carbohydrates
1)Monosaccharides
a) simple sugars, made up of 1 sugar
b) can be used to form more complex carbohydrates
- quick energy
- short-term energy
c) examples
1) Glucose- blood sugar used as fuel for plants & animals
2) Galactose- simple milk sugar
3) Fructose- fruit sugar
d) chemical formula for all - C6H12O6
e) difference is - where double bond or orientation of OH
bond is located

9. CARBOHYDRATES
Isomers: same formula, different structure

10. CARBOHYDRATES 2) Disaccharides – a) double sugars – 2 sugars
b) the joining of two simple sugars
c) it is considered a - complex carbohydrate
d) examples
1) Sucrose- table sugar: made from glucose-fructose
2) Lactose- milk sugar: made from glucose-galactose
3) Maltose- barley sugar: made from glucose-glucose

11. CARBOHYDRATES 3) Polysaccharides – a) many sugars
b) the form in which living things store excess sugar
long-term energy
c) 3 forms of polysaccharides
1) Starch - Most important
found in: plants & animals
2) Glycogen - excess sugar stored in this molecule
found in: animals
forms: fat molecules
3) Cellulose - major component of wood
found in: plants
forms: support system in stems: gives strength
& rigidity

12. CARBOHYDRATES
Dehydration

13. LIPIDS A) Composed of the following elements: C , H , O
1) Ratio of H:O is: Greater than 2:1
C6 H35 O6
2) They are organic compounds that are: waxy or oily
B) Monomer
1) glycerol and 3 fatty acids

14. LIPIDS C) 3 roles in living organisms 1) Used to store energy
2) Form biological membranes
3) Insulation
D) Examples
1) Fats- solid at room temp
2) Oils- liquid at room temp
3) Waxes- solid at room temp

15. LIPIDS E) 2 types of fats in your diet 1) Saturated fat –
HARMFUL because it increases cholesterol in the body.
C-H bonds: has maximum number of hydrogen bonds examples: butter, lard (Crisco) - solids
2) Unsaturated fat - less harmful
C=C double bonds: Won’t contain max # of H-bonds
examples: vegetable oils – liquid
F) Lipids produce more than twice as much energy per gram
than carbohydrates but the energy found in fat is much harder to obtain.

16. LIPIDS

17. CHOLESTEROL 1) important for:
building cell membranes, manufacturing hormones,
and carrying messages
2) 2 ways to obtain cholesterol
a) from eating foods with saturated fat.
b) naturally made by the body in the liver
3) can be harmful because cholesterol clogs your arteries
and therefore makes your heart work harder

18. CHOLESTEROL a) HDL - High Density Lipoprotein - GOOD
4) 2 types of cholesterol
a) HDL - High Density Lipoprotein - GOOD
-like a pipe cleaner, it cleans your arteries
b) LDL - Low Density Lipoprotein - BAD
-collects on the walls of your arteries and cause
blockage
c) How can you live to maintain a healthy balance of HDL & LDL?
1) Exercise regularly
2) Maintain a healthy body weight
3) Limit amount of saturated fat intake
4) Increase amount of fiber you eat
5) Don’t smoke

19. Dehydration and Hydrolysis of Lipids

20. NUCLEIC ACIDS Composed of the following elements: C , H , O , N , P
B) Function is to –
carry out all the cellular activity in the body
C) 2 types of Nucleic Acids: made from monomers called nucleotides
1) DNA –
Deoxyribonucleic Acid
a) what it does-
records and transmits genetic information
b) where it is found-
in the nucleus of the cell only
(it never leaves)

21. NUCLEIC ACIDS 2) RNA – Ribonucleic Acid a) what it does-
reads instructions from DNA & carries them out
b) where it is found-
in the nucleus and the cytoplasm of the cell

22. NUCLEIC ACIDS D) 3 basic parts of the nucleotide (monomer) molecule
1) 5 carbon sugar
2) Phosphate Group
3) Nitrogenous Base

23. PROTEINS A) Composed of the following elements: C, H, O, N
B) Essential for - growth & maintenance of cells
C) Function is to -
1) carry out chemical reactions
2) pump small molecules in & out of cells
3) gives cells the ability to move
4) aids in muscle growth

24. PROTEINS

25. PROTEINS D) Structure is that of one or more polypeptide chains
E) Made up of smaller units called amino acids
1) Amino Acids are essential for human nutrition.
- there are 20 of them
2) How do we get protein into our diet?
- we ingest animal proteins to help our own
bodies to manufacture it.
3) Amino Acids are joined by a dehydration synthesis
reaction (condensation) via peptide bonds

26. PROTEINS

27. PROTEINS F) Examples 1) Lipoproteins - help to form cell membranes
2) Keratin - is the strength in hair & fingernails
3) Insulin – stores excess sugar as glycogen
4) Glucagon – breaks down glycogen into glucose
5) Hemoglobin – component of the blood that carries and
delivers oxygen to the cells

28. PROTEINS: ENZYMES G) Specialized proteins
1) Organic Catalysts - speed up chemical reactions (up to times faster)
2) Enzymes - help to speed up chemical reactions without being used up
a) Properties include:
1) break things apart
2) put things together
3) are specific in their activity –
catalyze only one specific reaction
4) not used up during reactions
5) is not changed during reaction

29. Chemical Reactions Energy of Reactions
Chemistry in Biology
Chemical Reactions
Energy of Reactions
The activation energy is the minimum amount of energy needed for reactants to form products in a chemical reaction. XY
X + Y

30. Chemistry in Biology
Chemical Reactions
This reaction is exothermic and released heat energy. XY
The energy of the product is lower than the energy of the reactants.
X + Y

31. Chemistry in Biology
Chemical Reactions
This reaction is endothermic and absorbed heat energy. XY
The energy of the products is higher than the energy of the reactants.
X+Y

32. Chemistry in Biology
Chemical Reactions
Activation Energy with an Enzyme
In the energy diagram, A catalyst is a substance that lowers the activation energy needed to start a chemical reaction.
It does not increase how
much product is made and it does not get used
up in the reaction.
Enzymes are biological catalysts.

33. ENZYMES 1) Lock – a) is the substrate
b) Lock & Key method
1) Lock –
a) is the substrate
b) a substrate is a substance needed for a rxn to occur
2) Key –
a) is the enzyme
b) produces a product – what you end up with after a rxn
3) Active Site –
a) where the substrate binds to the enzyme

34. PROTEINS/ENZYMES

35. Chapter 6
Chemistry in Biology

36. PROTEINS/ENZYMES
c) Enzyme activity
1) They can hold 2 substrates in position to react with each other
2) They can twist a substrate to break or weaken bonds
d) Enzymes are important because they
1) Regulate chemical pathways
2) Synthesize materials needed by cells
3) Release energy
4) Transfer information

37. PROTEINS/ENZYMES 1) Digestion 2) Respiration 3) Reproduction
e) Enzymes are involved in
1) Digestion
2) Respiration
3) Reproduction
4) Movement
5) Thought
6) Making of other enzymes

38. PROTEINS/ENZYMES f) Enzymes are affected by Temperature
1) Increase in temperature will increase the rate at which the enzyme works
2) Decrease in temperature will decrease the rate at which the enzyme works
3) Extreme temperature will cause the enzyme to break apart & not function (denature)

39. PROTEINS/ENZYMES g) Naming of Enzymes – often ends in -ase
1) Named for the reaction it causes or for the substance it breaks down
2) Examples
a) Lipase –
breaks down fats
b) Lactase –
breaks down dairy products
c) Sucrase –
breaks down sugars
d) Toothpickase –
breaks down toothpicks
e) Pepsin –
breaks down proteins

40. NOTES PLUS
Toothpick Lab