1. Chapter 2 Biochemistry

2. Cooperative Activity: Work together to write what you know about the terms:
Group 1:
Enzyme
Proton
Electron
Group 2:
Neutron
Element
Compound
Group 3:
Atom
Molecule
Bond
Group 4:
Reactant
Product
Chemical Reaction

3. Basic Chemistry
Living things are made up of matter & all matter is composed of atoms

4. Composition of Matter Elements are made of atoms
Elements bond to make compounds

5. Chemical Bonds
Force that holds two or more atoms together
Bond

6. Types of Bonds Ionic: Holds ions together (salt)
Covalent: Holds molecules together (water)
Van der Wall FORCE: NOT a bond, weak force (Gecko feet)

7. Ch 2.2 Properties of Water
Water is neutral
Polar: slight charge – why it is a good conductor

8. Water Bonding Polarity makes water bond with itself → Hydrogen Bond
Cohesion: How it bonds w/same substance (water strider)
Adhesion: How it bonds w/different substances (capillary action)
H2O is VERY cohesive & adhesive!

9. Cohesion
Adhesion

10. Mixtures Solution = Solute (What's dissolved)
Solvent (what's doing the dissolving - typically Water)
Suspension = mixture where parts aren't completely dissolved

11. Water can form Ions Base PH >7 Acid PH <7
Hydroxide Ion OH-
Hydrogen Ion H+
Buffers controls pH levels
Base
PH >7
Acid
PH <7

13. Ch 2.3 Molecules of Life

14. You Are What You Eat

15. “You Are What You Eat”
Nutrition Facts label
a summary of our basic biochemistry
Why do we need to eat these?

16. Organic Molecules Contain carbon Macromolecules: large molecules
Held together with covalent bonds

17. Polymers are molecules held together by covalent bonds
Macromolecules are Polymers
Polymers are molecules held together by covalent bonds
 Made of monomers

18. Four categories of macromolecules
Proteins
Carbohydrates
Lipids
Nucleic Acids

19. Proteins Subunits = amino acids Proteins differ in:
#, type & arrangement of amino acids

20. What do proteins do?
Enzymes: Increase rate of chemical reactions / lowers activation energy
Ex. Amylase converts starch to simple sugar

21. What do proteins do? (cont.)
2. Transport: Hemoglobin (red blood cell protein)
3. Defense: Antibodies

22. What do proteins do? (cont.)
4. Structure: Collagen, Ligaments, Tendons
5. Regulation: Hormones
Ex. Insulin: glucose regulation

23. What do proteins do? (cont.)
6. Motion: muscle protein

24. Ch 2.4 Chemical Reactions & Enzymes
Chemical reaction form “new” chemical substance
Chemical bonds change
# of atoms stays the same
Reactants  Products

25. Rates of Chemical Reaction
Energy is needed to start reaction: Activation Energy

26. Reactants
Products

27. Energy – Absorbing Reaction
Endothermic / Endergonic

28. Energy – Releasing Reaction
Exothermic / Exergonic

29. Energy & Enzymes Enzymes Are proteins
Help start chemical reactions / catalyst
Speeds up chemical reactions
Act on a substrate

30. Regulating Enzyme FunctionpH
Temperature

31. Carbohydrates
Provide energy to cells
Subunit =
glucose

32. Types of Carbohydrates
Simple carbohydrates
mono- & di-saccharides
Complex carbohydrates
polysaccharides

33. Simple Carbohydrates Easy to digest Examples: Glucose: simple sugar
Fructose: fruit sugar
Lactose: milk sugar

34. Complex Carbohydrates
Longer to digest
Long chains of monosaccharides

35. Glycogen: energy storage Cellulose: plant structure
Complex Carbohydrates (cont.)
Starch
Glycogen: energy storage
Cellulose: plant structure

36. Discussion Questions:
1. Why should we limit some simple sugars?
2. Why do athletes eat complex carbohydrates before a long run / game?

37. White Boarding – What type of carb is each statement?
Provide longer amounts of energy
Provide shorter amounts of energy
Subunit is glucose (sugar)
Easier to breakdown / shorter to digest
Harder to break down / longer to digest
Can end in –ose suffix
Examples are starch, cellulose & glycogen
Examples are fruits, milk and candy
Provide energy to the cell

38. Lipids Subunit = Fatty Acids Insoluble in water but soluble in oil
Important for homeostasis

39. Function of Lipids 1.Energy storage (Fat) 2.Regulate body functions
Steroids: Cholesterol, Hormones (testosterone & estrogen)

40. Function of Lipids (cont.)
3. Provide structure: in cells & waxy coating on plants

42. Saturated Fats Called triglyceride Hard & solid at room temp
Ex. Meat, Dairy, Butter, Chocolate, Animal Fats

43. Unsaturated Fats “Kinked” carbon chain Liquids at room temp
Ex. Peanuts, Fish, Olive Oil

44. Saturated v.s. Unsaturated

45. Trans Fats
Worst type of fat
Increases risk of heart problems

46. Discussion Questions Which type of fats should we eat less of?
How many calories must you burn to lose 1 lb of fat?

47. Question Answers
Saturated & trans fats: linked to heart disease
3,500 calories!!!

48. White Boarding – What type of fat is each statement
Stores energy
Solid at room temperature
Liquid at room temperature
Helps maintain homeostasis
Key part of cell membrane
Ex: animal fat, butter, chocolate,
Ex: fish, olive oil, nuts
“Full” of c–h bonds
Double bond so it is “kinked”
Linked to heart disease
“Better” type of fat
Aka “triglyceride”

49. Nucleic Acids
Subunit =
Nucleotide
Two types
DNA & RNA

50. DNA
Deoxyribonucleic acid
Store genetic information
Double helix

51. RNA
Ribonucleic Acid
Helps synthesize (create) proteins

52. Concept Map: Link these words together
Carbohydrates Proteins Nucleic Acids
Lipids Fatty Acids Glucose
Amino Acids Nucleotides Store energy
Useable energy Polymers Saturated
Unsaturated Covalent Bonds
Simple DNA, RNA
Carries hereditary information
Fructose, Starch, Gylcogen, Cellulose
Butter, Fish, Oils
Complex Make Enzymes, Muscles, Hemoglobin, Etc