1. UNIT 3: BIOCHEMISTRY/ENZYMES Miss Sabia8A

2. Essential Question How do organic and inorganic compounds compare?

3. First things first… Element: a pure substance that consists entirely of one type of atom Compound: chemical substance formed by the combination of 2 or more elements in definite proportions For example, H 2 O is made of 2 hydrogen atoms and 1 oxygen atom

4. First things first A chemical formula tells us the type of elements that are in a compound and the ratio in which those atoms combine Glucose, C 6 H 12 O 6

5. Some quality bonding time… Hydrogen Bonds: weak bonds of attraction between the partially charged H atom and another partially charged atom – Between water molecules

6. Some quality bonding time… Ionic Bonds Electron transfer due to electrical attraction between ions Form cations (+) and anions (-) Covalent Bonds Electron sharing Can be polar (unequal sharing) or nonpolar (equal sharing) Electronegativity: “greediness” for electrons; attraction of an atom for electrons in a covalent bond

7. Organic Compounds CONTAIN CARBON!! Most also contain hydrogen Associated with living things

8. Why is carbon so special? Think of carbon as the jack-of-all-trades Has potential to form many kinds and combinations of bonds with many different atoms—able to form 4 covalent bonds

9. Essential Question What are the four classes of organic molecules?

10. The Macromolecules Carbohydrates Nucleic Acids Proteins Lipids

11. Carbs

12. Lipids

13. Nucleic Acids

14. Nucleic Acid

15. Proteins-Amino Acid

16. Protein

17. Activity You will make a placemat about the 4 types of carbon molecules. Include: 1. a picture of a food that contains each type of molecule (you may not be able to find one for nucleic acids, which is fine). 2. For each molecule, include a description, as well as a drawing of what the actual carbon molecule looks like. 3. Your placemats will be laminated and ready for you to use!

18. Do Now Name as many functions of a protein as you can…

19. Essential Question How is a protein’s function determined?

20. How do we get these macromolecules? When we eat, large organic food molecules such as proteins and starches must initially be broken down to enter cells Proteins  amino acids Starches  simple sugars These nutrients can now enter the cell and be used as building blocks of compounds needed for life

21. Vocabulary Monomer: single unit Polymer: many monomers

22. Reactions Dehydration synthesis: joining molecules together, results in loss of water Hydrolysis: breakdown of polymers through the addition of water

23. A closer look at Proteins SHAPE DETERMINES FUNCTION!!!!!! 4 levels of protein structure – 1. primary – 2. secondary – 3. tertiary – 4. quaternary

24. Primary Structure Amino acid sequence

25. Secondary Struture Coiling or folding of the a.a. sequence due to hydrogen bonds

26. Tertiary Structure Irregular contortions from interactions between side chains (aka R groups) This involves… – Hydrogen bonding – Ionic bonding – Hydrophobic interactions

27. Tertiary Structure

28. Quaternary Structure Grouping of polypeptide chains

29. SHAPE DETERMINES FUNCTION INSULIN

30. How is the structure determined? Structure depends on the environment – pH – Temp – Salt []

31. Denaturation A poor environment may result in denaturation (breaking of a protein) – Cooking an egg – Getting a fever

32. It all comes down to amino acids What do you think happens if you change the sequence of amino acids?

33. Essential Question What is the role of enzymes in a chemical reaction?

34. Essential Question What factors affect the rate of enzymatic reactions?