1. Biochemistry

2. ATOMS  the smallest unit of an element.

3. MOLECULE  A molecule is formed when two or more atoms join together chemically.  EX: O 2 (oxygen gas)

4. COMPOUNDS  A compound is a molecule that contains at least two different elements.  All compounds are molecules but not all molecules are compounds.  EX: Na + Cl - (Salt)

5. Chemical Reactions  Energy is absorbed or released, supplying energy for the organism.  When one or more substances is changed into a new substance by breaking and forming new bonds. Ex. 2 H 2 + O 2 2 H 2 O Ex. 2 H 2 + O 2 2 H 2 O (Reactants)(Products)

6. Homeostasis  The body must stay in balance  Enzymes help maintain homeostasis EX: Temp, pH, water concentration EX: Temp, pH, water concentration

7. Acids, Bases and pH  Acids: lose hydrogen H+ in water Ex: Orange juice,vinegar and lemonsEx: Orange juice,vinegar and lemons 0-6.990-6.99  Bases: loses oxygen and hydrogen in water OH- 7.01-147.01-14 Ex: Soap, egg whites and baking sodaEx: Soap, egg whites and baking soda  pH: Concentration of hydrogen in solution, scale of 0-14

8. Monomer  simple building block Polymer  large complex molecule made of many monomers Polymers are made from monomers MACROMOLECULES

9. 4 main polymers found in living things  Carbohydrates Starches, sugars, and celluloseStarches, sugars, and cellulose  Lipids PhospholipidsPhospholipids  Nucleic Acid DNA: Deoxyribonucleic AcidDNA: Deoxyribonucleic Acid RNA: Ribonucleic AcidRNA: Ribonucleic Acid  Proteins Amino AcidsAmino Acids EnzymesEnzymes

10. Carbohydrates  Group of chemicals that includes sugars, starch and cellulose. Used for short term energy storage Used for short term energy storage Simple sugars are the easiest substance for your body to breakdown. Simple sugars are the easiest substance for your body to breakdown. Stored as glycogen, in muscles if not used quickly Stored as glycogen, in muscles if not used quickly

11. Carbohydrates  3 Types 1.Monosaccharide (one sugar) 2.Disaccharide (two sugars) 3.Polysaccharide (many sugars) Ex: Plant starch or animal glycogen Consist of C, H, and O in a 1:2:1 ratio Example: Glucose (C 6 H 12 O 6 )

12. one monomer (“building block”) of sugar simplest carbohydrate Example: Glucose (C 6 H 12 O 6 )

13. Two monosaccharides covalently bonded Examples: sucrose lactose fructose glucose glucose galactose

14. Straight or branched chains of many sugar monomers Potato is a plant stored starch Animals store glycogen, which is produced in the liver or muscle Cellulose is a non-digestible carbohydrate, the most abundant molecules on earth. Ex: Pencils, paper, wood.

15. Lipids  Fats, oils, waxes, phospholipids, and steroids.  Used for long term energy storage  Fats act as an insulator  Waxes act as a water repellant  Keep leaves from drying out  Make ducks feathers waterproof

16. No double bonds Found in animal products Solid at room temp Contain one or more double bonds Found in plant products Liquid at room temp

17. Phospholipids  Lipid that forms membrane of the cell  Helps control movement in and out of the cell

18. Lipids with no fatty acids Made up of 4 carbon rings EX: Cholesterol, testosterone, estrogen Steroid back bone

19. Large molecules that contain hereditary information Examples: DNA, RNA Chemical Make-up Phosphate: PO 4 Sugar: C 5 H 10 O 5 Nitrogen base: C 5 H 5 N 5

20. Proteins  Large complex molecules composed of smaller units called Amino Acids (AA)  Made from combinations of 20 different AA  Different amino acid combinations produce different proteins.  Enzymes are a form of protein that help control chemical reactions.

21. Proteins that act as catalysts: (Speed up rate of reaction by making atoms move faster) Any Substance that the enzyme works on The place on the enzyme that the substrate fits into

22. End in “ase” Work with only certain substrates Lactase breaks down Lactose does not get used up Speed up reaction by lowering activation energy; (Energy needed to make reaction happen)

23. How Enzymes Work 1) Enzymes attach to substrate (whatever it is working on) 2) Chemical bonds are formed or broken in the substrate 3) Products of substrate are released 4) Enzyme goes back and grabs another substrate, and continues this process until the substrate is all broken down Enzymes & substrates fit together like a Lock & KeyEnzymes & substrates fit together like a Lock & Key

24. Enzymes can be destroyed by high temperatures  The high temperatures change the shape of the enzyme, denaturing it Why high fevers can kill us Why high fevers can kill us Cooking veggies is bad because Cooking veggies is bad because we lose good enzymes we lose good enzymes  Other factors that effect enzymes: pH pH Substrate Concentration Substrate Concentration Enzyme Concentration Enzyme Concentration