2.  Composition of matter and how it changes  As living things, we require 20 elements › Most of which are oxygen, carbon, nitrogen, and hydrogen  Biochemistry: study of chemical processes related to living things

4.  Atom: individual unit of an element that still has the element’s properties › Atoms of different elements are different from one another › Protons (+), neutrons, electrons (-)  Bonds: attractions between atoms; due to sharing or donating of electrons › Covalent: shared electrons › Ionic: transfer of electrons

6.  Molecules: more than one atom  Compounds: more than one type of atom  Examples: › Na › O 2 › H 2 O

7.  Macromolecules: large molecules made of repeating subunits (AKA polymers)  Made of monomers (smaller molecules, repeating subunits)  There are different monomers depending on which atoms are arranged and how they are arranged

9.  We consume the macromolecule, but it is later broken down into these smaller monomers to be used in our body.

10.  Elements: C, H, O in 1:2:1 ratio  Monomer: monosaccharides

12.  Disaccharides (2 mono’s)  Polysaccharides (3/more mono’s)

13.  Examples: glucose, fructose, galactose, maltose, starch  Functions: energy storage, structural support in plants  Foods: sugars, syrups, pasta, candy cane, candy corn, fruits, vegetables, bread Bozeman - https://www.youtube.com/watch?v=_zm_DyD6FJ0 Sulfuric acid and sugar - https://www.youtube.com/watch?v=ZOedJgqTT9E

14.  Elements: C, H, O, sometimes P  Monomer: fatty acids, glycerol

15.  Examples: triglycerides, phospholipids, steroids (cholesterol, hormones)  Functions: energy storage (2x as much as carbs), insulation, shock absorber, cell membranes  Foods: oils, butter, cheese, meat

16.  Unsaturated: has double bonds › Liquid at room temperature  Saturated: no double bonds, completely saturated with Hydrogen › Solid at room temperature  Which of these is healthier?

18.  Elements: C, H, O and N  Monomer: amino acids (20 types)  Functions: energy, enzymes, cell transport, muscular structure, receptors, antibodies  Foods: meat, fish, grains, nuts

19.  Dehydration synthesis: building a bigger molecule; water is removed

21.  Contain chains or rings of carbon  Everything we’ve discussed › Carbs › Lipids › Proteins › Nucleic Acids (DNA, RNA)

22.  Structure:  central carbon  amino group  carboxyl group (acid)  R group (side chain)  variable group  unique chemical  properties of the amino acid

23.  Amino acids are joined by a peptide bond

24.  The structure/folding of a protein determines its function.

25.  Amino acid linear sequence › “Beads on a string”

26.  First stage of folding › Alpha Helix › Beta pleated sheet

27.  More folding › Protein folds in on itself

28.  2 or more units folded together

30. Protein folding -Randomly put 15 pins on the tuber (primary -1) -Arrange your protein chain into an alpha helix or beta sheet (secondary -2) -Touch red pins with the blue pins and white pins with the yellow pins (tertiary - 3) - tertiary structures bind with one another (quaternary- 4)