Chapter 2

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Chapter 2Biochemistry
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Cooperative Activity Work together to write
what you know about the terms

• Group 1
• Enzyme
• Proton
• Electron

• Group 2
• Neutron
• Element
• Compound

• Group 4
• Reactant
• Product
• Chemical Reaction

• Group 3
• Atom
• Molecule
• Bond

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Basic Chemistry

• Living things are made up of matter all matter
  is composed of atoms

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Composition of Matter

• Elements are made of atoms
• Elements bond to make compounds

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Chemical Bonds

• Force that holds two or more atoms together

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Types of Bonds

1. Ionic Holds ions together (salt)
2. Covalent Holds molecules together (water)
3. Van der Wall FORCE NOT a bond, weak force (Gecko
   feet)

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Ch 2.2 Properties of Water

• Water is neutral
• Polar slight charge why it is a good
  conductor

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Water Bonding

• Polarity makes water bond with
• itself ? Hydrogen Bond
• Cohesion How it bonds w/same substance (water
  strider)
• Adhesion How it bonds w/different substances
  (capillary action)
• H2O is VERY cohesive adhesive!

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Cohesion
Adhesion
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Mixtures

• Solution
• Solute (What's dissolved)
• Solvent (what's doing the dissolving - typically
  Water)
• Suspension mixture where parts aren't
  completely dissolved

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Water can form Ions

• Hydroxide Ion OH-
• Hydrogen Ion H

Acid PH lt7
Base PH gt7
Buffers controls pH levels
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Ch 2.3 Molecules of Life
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You Are What You Eat
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You Are What You Eat

• Nutrition Facts label
• a summary of our basic biochemistry
• Why do we need to eat these?

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Organic Molecules

• Contain carbon
• Macromolecules large molecules
• Held together with covalent bonds

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Macromolecules are Polymers

• Polymers are molecules held together by covalent
  bonds
• ? Made of monomers

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Four categories of macromolecules

• Proteins
• Carbohydrates
• Lipids
• Nucleic Acids

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Proteins

• Subunits amino acids
• Proteins differ in
• , type arrangement of amino acids

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What do proteins do?

1. Enzymes Increase rate of chemical reactions /
   lowers activation energy
2. Ex. Amylase converts starch to simple sugar

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What do proteins do? (cont.)

• 2. Transport Hemoglobin (red blood cell protein)
• 3. Defense Antibodies

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What do proteins do? (cont.)

• 4. Structure Collagen, Ligaments, Tendons
• 5. Regulation Hormones
• Ex. Insulin glucose regulation

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What do proteins do? (cont.)

• 6. Motion muscle protein

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Ch 2.4 Chemical Reactions Enzymes

• Chemical reaction? form new chemical substance
• Chemical bonds change
• of atoms stays the same
• Reactants ? Products

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Rates of Chemical Reaction

• Energy is needed to start reaction Activation
  Energy

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Reactants
Products
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Energy Absorbing Reaction
Endothermic / Endergonic
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Energy Releasing Reaction
Exothermic / Exergonic
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Energy Enzymes

• Enzymes
• Are proteins
• Help start chemical reactions / catalyst
• Speeds up chemical reactions
• Act on a substrate

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Regulating Enzyme Function

• pH
• Temperature

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Carbohydrates

• Provide energy to cells
• Subunit
• glucose

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Types of Carbohydrates

1. Simple carbohydrates
2. mono- di-saccharides
3. Complex carbohydrates
4. polysaccharides

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Simple Carbohydrates

• Easy to digest
• Examples
• Glucose simple sugar
• Fructose fruit sugar
• Lactose milk sugar

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Complex Carbohydrates

• Longer to digest
• Long chains of monosaccharides

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Complex Carbohydrates (cont.)

• Starch
• Glycogen energy storage
• Cellulose plant structure

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Discussion Questions

• 1. Why should we limit some simple sugars?
• 2. Why do athletes eat complex carbohydrates
  before a long run / game?

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White Boarding What type of carb is each
statement?

1. Provide longer amounts of energy
2. Provide shorter amounts of energy
3. Subunit is glucose (sugar)
4. Easier to breakdown / shorter to digest
5. Harder to break down / longer to digest
6. Can end in ose suffix
7. Examples are starch, cellulose glycogen
8. Examples are fruits, milk and candy
9. Provide energy to the cell

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Lipids

• Subunit Fatty Acids
• Insoluble in water but soluble in oil
• Important for homeostasis

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Function of Lipids

• 1.Energy storage (Fat)
• 2.Regulate body functions
• Steroids Cholesterol, Hormones (testosterone
  estrogen)

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Function of Lipids (cont.)

• 3. Provide structure in cells waxy coating on
  plants

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Saturated Fats

• Called triglyceride
• Hard solid at room temp
• Ex. Meat, Dairy, Butter, Chocolate, Animal Fats

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Unsaturated Fats

• Kinked carbon chain
• Liquids at room temp
• Ex. Peanuts, Fish, Olive Oil

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Saturated v.s. Unsaturated
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Trans Fats

• Worst type of fat
• Increases risk of heart problems

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Discussion Questions

1. Which type of fats should we eat less of?
2. How many calories must you burn to lose 1 lb of
   fat?

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Question Answers

1. Saturated trans fats linked to heart disease
2. 3,500 calories!!!

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White Boarding What type of fat is each
statement

1. Stores energy
2. Solid at room temperature
3. Liquid at room temperature
4. Helps maintain homeostasis
5. Key part of cell membrane
6. Ex animal fat, butter, chocolate,

• Ex fish, olive oil, nuts
• Full of ch bonds
• Double bond so it is kinked
• Linked to heart disease
• Better type of fat
• Aka triglyceride

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Nucleic Acids

• Subunit
• Nucleotide
• Two types
• DNA RNA

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DNA

• Deoxyribonucleic acid
• Store genetic information
• Double helix

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RNA

• Ribonucleic Acid
• Helps synthesize (create) proteins

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Concept MapLink these words together

• Carbohydrates Proteins Nucleic Acids
• Lipids Fatty Acids Glucose
• Amino Acids Nucleotides Store energy
• Useable energy Polymers Saturated
• Unsaturated Covalent Bonds
• Simple DNA, RNA
• Carries hereditary information
• Fructose, Starch, Gylcogen, Cellulose
• Butter, Fish, Oils
• Complex Make Enzymes, Muscles, Hemoglobin, Etc