1 / 34

Biochemistry

Biochemistry. Macromolecules. Giant molecules made from thousands of smaller molecules Formed by polymerization. Polymerization . The construction of larger compounds by joining (bonding) smaller compounds together. Monomers=smaller compounds Polymers=collection of smaller compounds.

cleavant-mauricio
Download Presentation

Biochemistry

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Biochemistry

  2. Macromolecules • Giant molecules made from thousands of smaller molecules • Formed by polymerization

  3. Polymerization • The construction of larger compounds by joining (bonding) smaller compounds together. • Monomers=smaller compounds • Polymers=collection of smaller compounds. Monomers Polymers

  4. Organic Compounds: • Chemical compounds containing Carbon • Also known as biomolecules

  5. How Organic Compounds are Formed and Destroyed • Dehydration Synthesis • Hydrolysis

  6. Dehydration Synthesis • The combination of two monomers (building blocks) to make a polymer using enzymes and losing water.

  7. Hydrolysis • The process of breaking down a polymer (large organic molecule) into its sub units (monomers) using enzymes and water.

  8. Bio-Molecules • Carbohydrates • Proteins • Lipids • Nucleic Acids

  9. Carbohydrates(Sugars) • Organic compounds made up of carbon, hydrogen, and oxygen atoms, usually in a ratio of 1:2:1. (CH2O) • The monomers that make up carbs are monosaccharides • Types of Sugars: • Monosaccharides • Disaccharides • Polysaccharides

  10. Types of Saccarides

  11. Saccharide Examples • Monosaccharides: • Examples: Glucose (C6H12O6 ), fructose(in fruits), galactose(in milk), deoxyribose, and ribose sugar • Disaccharides: • Examples: Sucrose (C12H22O11), lactose, maltose. • Polysaccharides: • Examples: Starch (C6H10O5)n , cellulose and glycogen

  12. Carbohydrate Functions • Living things use as main source of energy • Quick energy foods (glucose, sucrose, and fructose.) • Used by cells to store and release energy. • Storage=polysaccharides (starch, glycogen) • Structure (cellulose)

  13. Examples of Foods • Fruit • Bread • Rice • Candy/Cakes • Cereal • Potatoes • Pasta • Beans

  14. Lipids • A group of compounds that are made mostly of carbon and hydrogen atoms and contain very little oxygen • Insoluble in water • Examples: Fats, Steroids, Oils, and Wax • They are found surrounding internal organs, in each cell membrane, and clogging arteries and veins. • Monomers of lipids are fatty acids and glycerol

  15. Saturated: No double bonds between the carbons Solid at room temperature Found mostly in animals. Ex: Butter Unsaturated: Double bonds between some of the carbons Liquid at room temperature Found mostly in plants Ex: Olive Oil Main Types of Fats

  16. Lipid Functions • High Energy food, more for long term energy. • Protects vital organs • Insulates the body • Stores food for later use

  17. Examples of Foods • Butter • Cheese • Olive Oil • Nuts

  18. Protein • Macromolecules that contain nitrogen, carbon, hydrogen, and oxygen • Monomers of proteins are amino acids. • Approximately 20 known amino acids. • Each amino acid contains an NH2 or amino group and a CO2H or carboxyl group

  19. Protein Functions • Movement: Makes up muscle tissue • Transport: Carries oxygen in organisms (hemoglobin). • Immunity: Helps fight off foreign invaders (antibodies). • Enzymes: Speed up chemical reactions (amylase) • Energy source • Cell movement

  20. Examples of Foods • Chicken • Beef • Peanuts • Eggs • Fish • Turkey • Cheese • Milk

  21. Nucleic Acids • These are chemical compounds made up of smaller units(monomers) called nucleotides. • Examples are: DNA (Deoxyribonucleic acid) and RNA (Ribonucleic acid).

  22. DNA Double Helix Contains the sugar deoxyribose RNA Single strand Contains the sugar ribose Nucleic Acid Comparison

  23. Nucleotide • 3 parts: • 5-carbon sugar • Phosphate group • Nitrogen base

  24. Function • Store and transmit genetic information

  25. Enzymes • Proteins that act as catalysts to speed up chemical reactions • Lower the amount of energy needed to start the reaction in cells • Specific and can only catalyze one chemical reaction

  26. Enzyme Action • An enzyme binds to a substrate in a region called the active site • Only certain substrates can fit the active site • 1 enzyme will work with only 1 substance

  27. Lock and Key Model

  28. Factors Affecting Enzyme Activity • pH • Maximum activity at optimum pH • Narrow range of activity • Most lose activity in low or high pH • Temperature • Little activity at low temperature • Rate increases with temperature increase • Most active at optimum temperatures (37°C = human) • Won’t work with too high or low temperature

  29. pHScale • Indicates the concentration of H+ ions in a solution • Measure with pH paper

  30. Acids • pH below 7 • Have more H+ions than OH- ions • The lower the pH, the greater the acidity • Examples: lemon juice, vinegar, stomach acid

  31. Bases • pH above 7 • Have more OH-ions than H+ ions • The higher the pH, the more basic the solution • Examples: oven cleaner, bleach, soap, drain-o

  32. Neutral • Concentration of H+ ions and OH- ions are equal • pH of 7 on scale • Example: pure water

  33. pH Scale • Each pH unit is 10 times as large as the previous one • A change of 2 pH units means 100 times more basic or acidic

  34. Buffer • Solutions that can react with strong acids or bases to prevent sudden changes in pH • The pH of most cells in the human body must generally be kept between 6.5 and 7.5. • Controlling pH is important for maintaining homeostasis.

More Related