1. the study of the molecules that make up living things
Biochemistry
the study of the molecules that make up living things

2. Organic Compounds Molecules that contain both Carbon and Hydrogen
such as…… CH4 or C6H5OH
Other Examples:
Carbohydrates
Lipids
Proteins
Nucleic acids (DNA, RNA)

3. Inorganic Compounds Do not contain both carbon and hydrogen Examples:
Carbon dioxide (CO2)
Oxygen (O2)
Water (H2O)

4. I. Carbohydrates A. Functions major source of energy for cells
also used to construct cell structures

5. Dietary Sources of Carbohydrates Carbohydrates should make up approximately 50% of daily calories

6. Dietary Sources of Carbohydrates
Fiber Starches Sugar

7. B. Naming Carbohydrates
Most carbohydrate names end in “-ose”

8. C. Chemical Structure
All carbohydrates contain the elements carbon (C), hydrogen (H) and oxygen (O)
The ratio of hydrogen to oxygen is 2:1
Carbohydrates have a “ring-like” structure

9. Carbohydrate
DRAW
C6H12O6

10. Types of Carbohydrates 1. Monosaccharides
“one sugar” AKA : (simple sugars)

11. Glucose Song
Click here to play video and song

12. All monosaccharides have the same molecular formula:
C6H12O6

13. Examples of Monosaccharides
Glucose
also known as blood sugar/simple sugar
Fructose
sweetest sugar
found in honey, fruits
Galactose
less sweet – precursor to breast milk

14. CAN YOU SEE WHAT WAS LOST?????
2. Disaccharides
“two sugars”
General formula =
C12H22011
CAN YOU SEE WHAT WAS LOST?????

15. 2. Disaccharides “two sugars”
Two monosaccharides chemically joined together by a chemical reaction called
dehydration synthesis

16. Dehydration Synthesis
to lose water
Synthesis:
to make

17. Formation of a Disaccharide
: C6H12O6 +
C6H12O6
- H2O
________
C12H22O11

18. Dehydration Synthesis

19. Dehydration Synthesis
Animation of Dehydration Synthesis

20. How do we break down (digest) a disaccharide?
ADD WATER

21. Hydrolysis Opposite process of dehydration synthesis “Lyse” = to break
“Hydro” = water
Large molecules are digested by the addition of water to break chemical bonds

22. Hydrolysis Reactions

23. Hydrolysis
Animation of Hydrolysis

24. 3. Polysaccharides (Complex Carbohydrates)
“many sugars” POLYMER Thousands of monosaccharides chemically joined together by dehydration synthesis

25. Examples of Polysaccharides
Cellulose
Starch
Glycogen
Chitin

26. Examples of Polysaccharides
Cellulose
Gives plant cell walls a rigid structure
Humans cannot digest it → fiber
Cows, goats have bacteria in their gut that digest cellulose

27. Examples of Polysaccharides
Starch
Stored form of sugar in plants

28. Examples of Polysaccharides
Glycogen
Stored form of sugar in liver, muscle of animals

29. II. Lipids
Include fats, oils, waxes, steroids

30. II. Lipids
Video TED-ED Fats

31. A. Functions 1. Stored form of energy (More then Carbohydrates)
Used to form cell membranes

32. Functions 3. Cushions vital organs (heart, kidneys, liver)
4. Insulation for body to conserve heat

33. B. Chemical Structure of Fatty Acid and Lipids
Contain the elements carbon, hydrogen and oxygen in a linear structure, and are long
Ratio of H:O is greater than 2:1

34. B. Chemical Structure of Fatty Acid and Lipids

35. B. Chemical Structure of Fatty Acids and Lipids
Triglycerides are a type of lipid formed by dehydration synthesis of one molecule of glycerol and three fatty acids

36. Glycerol
A simple sugar alcohol compound, that is the backbone to triglycerides
Used to make triglycerides in human liver and adipose (Fat Cells)

37. Triglyceride

38. Dehydration Synthesis of a Lipid/Triglyceride

39. Dehydration Synthesis of a Lipid
Animation of formation of Triglyceride
How many H2O molecules are formed
during this process?
Why?

40. Triglyceride

41. Saturated Fats Usually from animal sources Solid at room temperature
Include butter, bacon, beef, cream, milk, cheese, egg yolk s
Diets high in saturated fats increase the risk for cardiovascular disease

42. Unsaturated Fats from plant sources liquid at room temperature
consumption can decrease the risk of cardiovascular disease

43. Describe the difference between these two fats?

44. Types of Unsaturated Fats
Monounsaturated Fats:
Have one double bond between carbon atoms

45. Types of Unsaturated Fats
Polyunsaturated Fats:
Have two or more double bonds between carbon atoms

46. 3. Trans Fats (Hydrogenated Fats)
Food Manufacturers convert unsaturated vegetable oils to saturated fats, making them solid, by adding hydrogen
Very unhealthy type of fat

47. III. Protein
Tens of thousands of different proteins make up the human body
Each protein has a unique 3-dimensional structure that corresponds to a specific function
Proteins perform most of the jobs the body needs to function

48. A. Functions Used to make Antibodies (chemical defense)
To form Hormones
To form Enzymes ( needed for all chemical reactions

49. B. Chemical Structure Proteins are made up of the elements: carbon (C)
hydrogen (H)
oxygen (O)
nitrogen (N)
Proteins are nitrogenous compounds: they contain the element: nitrogen

50. Proteins are polymers
Proteins are made up of building blocks (monomers) called amino acids

51. Amino acids each consist of a central carbon atom with:
-COOH (carboxyl group) -NH2 (amino group) -H (hydrogen atom) -R (functional group – different for each of the 20 different amino acids)

52. Amino Acids Monomers (building blocks) that make up proteins
Proteins are polymers

53. 100 or more amino acids joined together = polypeptide

54. Protein Structure
The structure or shape of a protein is important for its function. The directions come from DNA

55. Protein Structure
Structure defines function and is very specific!!!!

56. Primary structure The specific sequence of amino acids in a protein 15 15 10 35 30 25 20 45 40
The specific sequence of amino acids in a protein 50 55 65 60 70 85 80 75 95
100 90
110
115
105
120
125
129
Figure 3.21
Amino acid

57. Primary Structure of a Protein
Is the linear sequence of amino acids
The Code (directions) for making proteins comes from DNA.

58. A slight change in the primary structure of a protein affects its ability to function
The substitution of one amino acid for another in hemoglobin causes sickle-cell disease 2 1 3 6 4 5
(a) Normal red blood cell
Normal hemoglobin 1 2 3 6 4 5
(b) Sickled red blood cell
Sickle-cell hemoglobin
Figure 3.22

59. What affects Protein Structure?
A protein’s shape is sensitive to the surrounding environment
Unfavorable temperature and pH changes can cause a protein to unravel and lose its shape
The protein is then said to have Denatured ( Unwinds) and it does not function at all.

60. Temperature
human enzymes/protein
37°
reaction rate
temperature

61. Each enzyme/protein works best within a narrow pH range

62. IV. Nucleic Acids - DNA/RNA

63. Structure of DNA
DNA is a Polymer – made up of thousands of repeating units called nucleotides

64. Structure of DNA Nucleotide: Phosphate Group
Deoxyribose (5-carbon sugar) molecule
Nitrogenous Base

65. Structure of DNA Important: The bases are held together
by Weak Hydrogen Bonds