1. The Chemistry of Life

2. Organic Chemistry ORGANIC means comes from and found in living things
All organic compounds contain both Carbon and Hydrogen together
Inorganic – Doesn’t contain both C and H
Practice: Organic or Inorganic???
H2O = ___________ (water)
NaCl = ___________ (salt)
C6H12O6 = ___________ (sugar/glucose)
CH4 = ______________ (methane)
CO2 = _____________ (carbon dioxide)
O2 = ______________ (oxygen)

3. Macromolecules Means “Giant molecules” Formed by polymerization:
Small things (MONOMERS) join together to make large things (POLYMERS)
EX. monomer + monomer + monomer = polymer
Four (4) types of Organic Macromolecules:
Carbohydrates
Lipids
Proteins
Nucleic Acids
VIDEO: (3:10)

4. Carbohydrates Elements present: Carbon, Hydrogen, Oxygen
Building Blocks (and Digestive End products):
Monosaccharides or Simple Sugars
Example: glucose (Formula C6H12O6 )
Are found in both simple (sugars) and complex forms (starches)
Function:
Main Energy source

5. Molecular Structure of Carbs
1 Ring = MONOsaccharide
BUILDING BLOCKS of complex sugars
Ex. Glucose AND fructose
2 Rings = DIsaccharide
Ex. lactose, maltose, and sucrose
3 or more Rings = POLYsaccharide
Ex. Starch, cellulose, glycogen, chitin
Polysaccharide
Glucose

6. Making or Breaking Polymers
DEHYDRATION SYNTHESIS
Synthesis = building/joining
Monosaccharides ARE HOOKED TOGETHER BY LOSING A WATER MOLECULE TO FORM DI AND POLYSACCS.
HYDROLYSIS
Hydrolysis = digestion/breaking up
Polysaccharides AND Disacchararides BREAK APART BY ADDING WATER MOLECULES.

7. Lipids Elements present: Carbon, Hydrogen, Oxygen
Building Blocks (and Digestive End products)
3 Fatty acids
1 glycerol molecule
Examples
Fats, oils, waxes
Functions:
protection and insulation
Parts of CELL membranes
Chemical messengers (hormones)

8. Types of Lipids Unsaturated Fat Saturated Fat:
LIQUID at room temp (ex. Olive oil)
may lower cholesterol levels
Saturated Fat:
SOLID at room temp (ex. Butter)
may lead to heart disease or hardening of the arteries
Bad for you Good for you

9. Proteins Elements present: Carbon, Hydrogen, Oxygen, and Nitrogen
Building blocks (and Digestive End products)
Amino Acids
Amino acids are linked in any order and in any number to make endless numbers of proteins!
Proteins are formed at the ribosomes of a cell and held together by peptide bonds.
The shape determines the function
Amino acid

10. Function and (examples) of proteins:
growth and repair
transport (hemoglobin)
form bone and muscle (collagen)
sends signals (hormones-insulin)
Defense (makes antibodies)
Control rates of reactions (enzymes)

11. Nucleic Acids Basic Building Blocks: Elements present:
Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus
Basic Building Blocks:
NUCLEOTIDES
Let’s look closer at one nucleotide
Nucleotides have 3 parts
Phosphate
Ribose sugar
Nitrogen Base (1 of 4)

12. Each nucleotide is also connected to another above and below.
Each nucleotide is connected across to another nucleotide
Each nucleotide is also connected to another above and below.
This forms the Double-helix molecule

13. Types of Nucleic Acids:
DNA (Deoxy-ribo-Nucleic-Acid)
RNA (Ribo-Nucleic-Acid
Functions:
Store and transmit GENETIC information

14. Group activity
Create a graphic organizer, using the template below as a starting point, in order to organize important information regarding the four major organic molecules.
Include (minimally):
What is the molecule made of?
What is its function(s)?
Examples (general or specific)?

15. Acids and Bases:
used for different functions in body (such as digestion).
pH is different in different parts of body, like acid (pH 3) in stomach and basic (pH 8) in small intestines
VIDEO: (3:49)

16. Characteristics of Acids
Any compound that GIVES OFF H+ ions in solution
Ex. HCl H+ and Cl-
Traits:
Sour taste
pH value less than 6.9
Strong acids 1-3
Common acids:
Juices, vinegar, HCl
Add water

17. Characteristics of Bases
Any compound that GIVES OFF OH- ions in solution
Ex. NaOH Na+ and OH-
Traits:
Slippery
PH greater than 7.1
Strong base pH
Common Bases:
Soaps, detergents, ammonia
Add water

18. pH scale: measures the strengths of acids and bases. pH 0-6.9 = acid
pH = base
pH 7 = neutral (water).

19. Chemical Indicators - Are used to test for certain substances
Lugol’s solution (iodine)
Tests for starch
Yellow = no starch
Blue/Black = starch
Benedict’s solution
Tests for monosacchardies
(ie. Glucose)
Blue = no glucose
A diff. color = glucose
Positive Test
Negative Test

20. 3. Litmus paper
Tests for Acids or bases
Red change = acidic
Blue change = basic
4. Bromothymol blue
Test for carbon dioxide
Blue = basic (>7.6 pH )
Green = neutral (~7 pH)
Yellow = acidic (< 6.0 pH )

21. Let’s Practice ……pH activity

22. The biological catalyst of life
Enzymes
Click for Discovery channel video
The biological catalyst of life

23. Enzymes…. are protein substances that are necessary for:
The chemical reactions that occur in your body
Ex. Pepsin (enzyme) breaks protein down in the stomach.
Help to release energy in the form of ATP (adenine tri-phosphate) to the cells

24. Enzyme Vocabulary Enzymes end in –ase Catalyst:
Maltase binds to maltose
Lactase binds to lactose
Lipase breaks down fat
Amylase is found in saliva
Catalyst:
Substance that affects the rate of a chemical reaction WITHOUT BEING ALTERED
Because it is not altered, can do same thing over, and, over, and, over, and over…….
Enzymes are ORGANIC CATALYSTS

25. Enzyme Vocabulary Substrate: Active site: Denature:
The substance upon which the enzyme reacts
Active site:
Site where enzyme binds to substrate
Denature:
When enzyme’s shape is altered due to:
high temp
strong acids or bases

26. DEMO How Do Enzymes Work?
The enzyme has an active site which has a on its surface which has a very specific shape.
The enzyme and the substrate (what enzymes acts upon) temporarily join together forming the enzyme substrate complex.
DEMO

27. Importance of Enzyme Shape
Enzymes have specific shapes
This means enzymes are specific to their substrate
They will only attach to a substrate that “fits” their shape
If shape of enzyme is denatured, will it be able to bind to its substrate?
NO!
Two things can cause denaturing:
Temperature pH

28. Enzyme-Substrate Complex
Formed when enzyme binds to substrate
Very specific

29. Lock and Key Model:
Enzyme-substrate complex often compared to a lock and key.
Active site on enzyme can only “FIT” or bind to a specific substrate
Example: Amylase will bind to starch, but not cellulose

30. What factors influence Enzyme Action?
Remember, enzymes speed up reactions
What can affect the rate at which enzymes perform?
It’s shape!
Denaturing affects rate
The amount of enzyme and substrate!

31. Temperature - Enzyme shape and reaction rate:
Enzymes have a specific temperature range at which they work best
EX. Human enzymes work best at 37°C
Temps not in the optimal range will cause enzymes to denature
Shape is altered, so reaction rates are SLOWED or stopped altogether
Reaction rates will DROP dramatically depending on how much denaturing of enzyme

32. Temperature vs. Reaction Rate

33. pH - Enzyme shape and reaction rate:
Enzymes have a specific pH range at which they work best
EX. Most enzymes work best at pH 7
Where in the body would enzymes be optimal at a low (acidic) pH? Why?
In stomach, this is because stomach acid has a low pH
pH not in the optimal range will cause enzymes to denature
Shape is altered, so reaction rates are SLOWED or stopped altogether
Reaction rates will DROP dramatically depending on how much denaturing of enzyme.

34. pH vs. Reaction Rate 3 9

35. Concentration - Enzyme amount and reaction rate:
Enzyme rate also depends on the amount of enzyme and substrate
Little enzyme, lots of substrate:
Slower rates
How can we speed up the rate?
Add more enzyme until max. rate achieved.

36. Substrate Concentration vs. Reaction Rate