2. Biochemistry

3. Section 1: Compounds Important to Life

4. Two Types of Compounds Inorganic Organic

5. Water  Inorganic  One of the most important compounds for living things  Polar covalent bonds  Hydrogen bonds form between water molecules  Inorganic  One of the most important compounds for living things  Polar covalent bonds  Hydrogen bonds form between water molecules

6. Water is Polar

7. H Bonds Form Between Water Molecules

9. 6 Unique Properties of H 2 O 1.Universal Solvent 2.High Surface Tension 3.Capillary Action 4.Resistance to Temperature Change 5.High Heat of Vaporization 6.Freezing 1.Universal Solvent 2.High Surface Tension 3.Capillary Action 4.Resistance to Temperature Change 5.High Heat of Vaporization 6.Freezing

10. Universal Solvent Universal Solvent Cl - Water Cl - Na + Water Na +

11. High Surface Tension High Surface Tension

12. Capillary Action

13. Resistance to Temperature Change

14. High Heat of Vaporization High Heat of Vaporization

15. Freezing Freezing

16. Freezing

18. Carbon Compounds Carbon Compounds 6 C Carbon 12.011

19. Carbon Compounds Straight Chains Rings Branched Chains

20. Carbon Compounds Single Covalent Bond Double Covalent Bond Triple Covalent Bond

21. Condensation Reactions OHH H HH H2OH2OH2OH2O Monomer Polymer

22. Hydrolysis Reactions OHH H HH H2OH2OH2OH2O H H

23. Section 2: Organic Compounds

24. Carbon Compounds include that consist of which contain that consist of which contain CarbohydratesLipidsNucleic acidsProteins Sugars and starches Fats and oilsNucleotidesAmino Acids Carbon, hydrogen, oxygen Carbon, hydrogen, oxygen Carbon,hydrogen, oxygen, nitrogen, phosphorus Carbon, hydrogen,oxygen, nitrogen,

25. Carbohydrates

26. Monosaccharides GlucoseFructose General Formula = C n H 2n O n Isomers: same molecular formula, different structural formula Both are C 6 H 12 O 6

27. Formation of a Disaccharide Glucose + Fructose  Sucrose

28. Formation of a Disaccharide GlucoseFructose H2OH2O

29. Formation of a Disaccharide GlucoseFructose H2OH2O

30. Formation of a Disaccharide Sucrose Glycosidic Bond

31. Formation of a Disaccharide Glucose:C 6 H 12 O 6 + Fructose:C 6 H 12 O 6 - H 2 O ________ Sucrose:C 12 H 22 O 11

33. Starch

34. Glycogen

35. Cellulose

36. Lipids

37. Formation of a Triglyceride Glycerol + 3 Fatty Acids  Triglyceride

38. Formation of a Triglyceride GlycerolFatty Acid Tails 3 H 2 O

39. Formation of a Triglyceride GlycerolFatty Acid Tails 3 H 2 O

40. Formation of a Triglyceride A Triglyceride Ester Linkage

41. Saturated vs. Unsaturated Fats

42. Saturated vs. Unsaturated Fats

43. Phospholipids

44. Phospholipids in water

45. Waxes Waxes

46. Steroids Steroids

47. Protein

48. Formation of a Polypeptide Amino Acid + Amino Acid + …  Polypeptide

49. Formation of a Polypeptide SerineValineTyrosineCysteine 3 H 2 O

50. Formation of a Polypeptide SerineValineTyrosineCysteine 3 H 2 O

51. Formation of a Polypeptide A Short Polypeptide Peptide Bond

52. Formation of a Protein P r o t e i n Polypeptide

53. Enzymes are Catalysts  Catalysts: substances that speed up chemical reactions without being affected by the reactions themselves.  Enzyme: a protein that increases the rate of reactions by lowering the activation energy.  Catalysts: substances that speed up chemical reactions without being affected by the reactions themselves.  Enzyme: a protein that increases the rate of reactions by lowering the activation energy.

54. Enzymes lower AE  Activation Energy: the amount of energy needed to start a chemical reaction

55. Enzymes lower AE

56. Enzyme-Substrate Specificity  Substrate: molecule on which an enzyme acts  An enzyme binds to a substrate and stresses the bonds of that molecule in a way that makes a reaction more likely to occur.  The key to an enzyme’s activity is its shape.  Active Site: location on an enzyme where the substrate binds  Each substrate can only bind to one enzyme.  Substrate: molecule on which an enzyme acts  An enzyme binds to a substrate and stresses the bonds of that molecule in a way that makes a reaction more likely to occur.  The key to an enzyme’s activity is its shape.  Active Site: location on an enzyme where the substrate binds  Each substrate can only bind to one enzyme.

57. Enzyme-Substrate Specificity

59. Enzymes can be reused!

60. Effect of Temperature on Enzymes

61. Effect of pH on Enzymes

62. Denaturation  Enzymes become denatured when exposed to high temperatures or adverse pH.  How do enzymes become denatured?  Enzymes become denatured when exposed to high temperatures or adverse pH.  How do enzymes become denatured?

63. Effect of [Enzyme] on Enzymatic Reactions

64. Effect of [Substrate] on Enzymatic Reactions

66. 17 X 1/21/31/9

67. E 17 X 1/21/31/9

68. 17 X 1/21/31/9 E

69. Nucleic Acids

71. DNA & RNA