Biochemistry Quiz: 1/27/15 Test: 2/3/15

1. BiochemistryQuiz: 1/27/15Test: 2/3/15 The Chemistry of Living Things / Organic Chemistry What does it mean if something is “organic”?

2. Organic means “contains Carbon” Carbon (C): • Can make 4 bonds with other atoms. • Makes up the backbone of all life substances. • Element essential to life! • Record on the top/back of your foldable. • Practice! • H2O (water) • NaOH (sodium hydroxide) • C6H12O6 (glucose sugar)

3. Biochemicals • BIG molecules composed mostly of carbon. • Make up all living things! • Monomer: • Single unit / subunit • Small molecule • Polymer: • many units • Large molecules formed from smaller, individual monomers • There are 4 BIG Biochemical Families. All of them are polymers. • Record on the top/back of your foldable.

4. Carbohydrates • a compound made of C, H, O atoms • Used for quick energy (carbs that are not used for energy get stored as fats) • Created by plants and we eat plants as our source of carbs! Thanks plants. EXAMPLES: • monosaccharides-one sugar • ie: glucose • disaccharides-a two sugars • ie: lactose • polysaccharides-many sugars, “complex carbs” • ie: starch, cellulose (fiber), glycogen

7. Door 1: Carbohydrates • Subunit: • Use: • Examples: • Shape:

10. Good Carbs vs. Bad Carbs • https://www.youtube.com/watch?v=6esFOqj_IaY • Fiber • https://www.youtube.com/watch?v=CkQJLuZE8s4

11. “Real Life” Applications (10 min.) Take an article at your table and highlight the following: • Why do humans need fiber and how can we eat a more fiber rich diet? • What foods provide complex carbohydrates (polysaccharids)? • What is the recommended amount of fiber for someone your age? • What is the difference between high fructose corn syrup and regular sugar? Is high fructose corn syrup harmful? Explain. How can you avoid it? • Why would athletes “carb load”?

12. Good Carbs vs. Bad Carbs • https://www.youtube.com/watch?v=6esFOqj_IaY • Fiber • https://www.youtube.com/watch?v=CkQJLuZE8s4 • Add to inside door of foldable: • Fiber: Why is it important? • Carb-loading: What does it do for atheletes? • Complex Carbohydrates: Why are they better for you?

13. Lipids • Compound made of C, H, O (mostly C&H) • Used for long term energy storage, insulation & protective coatings. • Lipids are non-polar. Therefore, will they dissolve in water? NO • Lipids are composed of subunits called fatty acid chains. • ex. Oils, wax, cholesterol, Saturated and Unsaturated fats

14. Glycerol This is an Ester Linkage 3 Fatty Acids

15. Door 2: Lipids • Monomer: • Uses: • Examples (at least 3): • Shape:

16. Lipid Articles (10 minutes)Take an article at your table and highlight the following: • What is another name for trans fats and how are they made? • Why do scientists make trans fats and why do we like to buy them? • What is the difference between LDL and HDL cholesterol? Which one is good and which one is bad? • What is considered a“healthy” or “desirable” total cholesterol? • What companies have worked to lower trans fats in their foods? • True or False: It is mandatory for food labels to list trans fat amounts. • How is cholesterol measured? What type of test is used? • Cholesterol does not just come from fatty foods. What organ in your body makes cholesterol? • What foods are high in cholesterol? • Do you need some fats in your diet? Explain.

18. Record names of good fats inside your foldable or under examples. Good vs. Bad Fats https://www.youtube.com/watch?v=3Gqo3Y6WFYA

19. TITLE OF VIDEO: Body Story: Metabolism / 4.1 Answer Questions on your own paper. Complete sentences are not necessary. You must answer 8 of the 9 questions to receive full credit.

20. Nucleic Acids • large polymer molecules made of C, H, O, N, P atoms. • Nucleic acids are long chains of nucleotides • Only two examples: RNA and DNA • Used to store and transfer genetic information.

21. Shape: twisted nucleotide chains(twisted ladder/ double helix)

22. Inside foldable for Nucleic Acids: NOT FROM FOOD!!!!!!!!

23. Proteins • A large, complex polymer made of C, H, O, N and sometimes S atoms. • Proteins are long chains of amino acids linked together. Peptide bond- the bond between 2 amino acids.

24. Proteins are used for: • Structure • Muscles • Immune system • Chemical reactions (enzymes)

25. Forming a Peptide Bond: condensation (dehydration synthesis) O O H H N N C C O O H H H H H H Amino Acid Structure

26. O H N C H H Peptide Bond O H N C O H H O H H

27. Inside foldable for protein: • List foods that contain protein. • PROTEIN IS NOT USED FOR ENERGY!!!

28. U1HW2 Chart vs. Foldable • SUBUNIT is the same thing as MONOMER. (not the atoms) • Find key words for uses/function. • You can find illustrations of each in your book, notes or in the powerpoint notes online. Do not draw pictures of food.

29. Patient Analysis / 4.1 • Paste /Tape your letter into your notebook. • Record the following information about your patient into your notebook: • What is the gender and age of your patient? • Does your patient exercise? • What are the recommended daily amounts of fat and calories for someone who is your patient’s gender and age? • For each of the following, determine if your patient is NORMAL, ABOVE NORMAL, BELOW NORMAL Total Cholesterol: Glucose (blood sugar): Protein: • Is your patient at risk for heart disease, obesity or diabetes?

30. Enzymes • Enzymes are a type of protein. What are they made of???? • Enzymes act as catalysts in organisms. • They speed up chemical reactions by lowering the activation energy (energy required to start a reaction). Easy =Fast

31. Enzyme Shape • Each enzyme is specific to a substrate (chemical(s) in the reaction). • They fit each other like a “lock and key”. The enzyme is NOT changed or consumed.

32. Almost all metabolic reactions are helped along by enzymes. Lactose + lactase → Galactose + Glucose Lipid + lipase → Fatty Acid + Water Hydrogen Peroxide + catalase → Water + Oxygen Starch + amylase → Glucose + Glucose + Water Notice they all end in ‘–ase’ ??!!

33. Controls on Enzyme Activity • Concentration of the enzyme. More enzyme = faster reaction! • Changes in pH can denature an enzyme. • Changes in temperature can denature an enzyme. • Denature=change the enzyme shape so it can no longer function with the substrate.

34. pH review 1-------------------------7-------------------------14 ACIDIC BASIC

35. Bitesize Digestion Video • What enzymes are used in digestion? • What biochemical does each enzymes break down? • T/F the small intestine has a pH above 7.

36. Question 1 Which enzyme performs more efficiently at a temperature of 40°C? A or B

37. Question 2 • At what temperature does Enzyme A denature? • A. 20°C • B. 65°C • C. 80°C • D. 90°C

38. You can’t make jello with fresh pineapple! Why?

39. Question 3 • At what temperature is Enzyme B most efficient? • A. 20°C • B. 65°C • C. 80°C • D. 90°C

40. Enzyme Lab/Standard 4.3 30 pts. • Title: (copy from the lab sheet) +1 • Purpose: To determine the affect of controls on enzyme activity. +1 • Background: Read and use the information from the lab sheet and your notes to create your own background paragraph about enzymes and the lab. What is the substrate? Where/What is the enzyme in your group’s lab? +4 Academic=6 sentences, Honors=8 sentences

41. Hypothesis: Read the procedureand answer: +4 Celery: What will happen to heated celery in hydrogen peroxide? Toothpick #2: What will happen to the number of toothpicks broken if the “enzyme” is denatured? Toothpick #3: What will happen to the number of toothpicks broken if inhibitors are added to the substrate? • Data: Draw the data tables. +10 (this includes graphs) • Conclusion: Academic complete sentences, Honors paragraph +10

42. Where did these molecules come from???? • This question can help us answer the ultimate origin of life question….. • Scientists Miller and Urey developed an experiment to test the hypothesis that the environment present on early earth could produce biochemicals.