This document discusses macromolecules and their importance for life. It explains that the four main macromolecules are carbohydrates, lipids, proteins, and nucleic acids, which are made up of smaller building blocks. Carbohydrates like sugars and starches provide energy, while lipids provide energy storage and insulation. Proteins have many functions and are made of amino acids. Nucleic acids like DNA and RNA store and transmit genetic information. The document also summarizes the process of digestion, where macromolecules in food are broken down by mechanical and chemical processes involving enzymes into smaller molecules that can be absorbed and used by cells.
2. Biochemistry- the chemical reactions that occur
within organisms that attempt to maintain
homeostasis.
Feedback mechanisms- a loop system where a
system responds to a change
• positive feedback- the response makes more
of the same
• negative feedback- the response inhibits/stops
the action
… like a thermostat in your house
3.
4.
5. LIFE CHEMISTRY: CHON
Carbon C
Hydrogen H
Oxygen O
Nitrogen N
Cells put these atoms together to make useful
molecules for food and energy.
10. CARBOHYDRATES
• Smallest of organic molecules
• Has a ring shape
ribose,
deoxyribose
glucose
C
CC
C C
C C
C
C C
C
CHO
11. C A R B O H Y D R A T E S
• Sugars, starches,
cellulose, glycogen
• Have ‘ose’ on the end of
the word
• Made by plants through
photosynthesis.
OTHER WORDS FOR
SUGAR:
Glucose (grape sugar,
corn sugar, dextrose)
Fructose (honey)
Galactose (part of
milk… lactose)
Monomer:
(small organic blocks)
Monosaccharide
Polymer:
(large organic blocks)
polysaccharide
13. • Provide quick energy
• Used for structure
• Starch- sugar storage for plants (seeds,
roots, tubers)
• Glycogen- sugar storage for animals (in
muscles & liver)
16. LIPIDS
• Insoluble in water
• Provide energy storage, insulation,
protection for cells
• Large biomolecule
• Fats, oils, steroids, waxes
CHO
Glycerol
fatty acid
fatty acid
fatty acid
17. L I P I D S
• Made of fatty acids
• Fats, oils, steroids
• Hydro-phobic tails
(repel water)
• Energy storage
• Cushions & insulates
OTHER WORDS RELATED TO LIPIDS:
‘Bad’ fats
Saturated fats: (animal fats- bacon,
lard, butter)
*increase cholesterol level
Increase risk of heart disease
Polyunsaturated Oils: ‘trans fats’
*factory-made by adding H to liquid
veg. oil to make shortening &
margarine
Increases risk of heart disease BAD
‘Good’ fats
MonoUnsaturated Oils: (vegetable
oils- olive oil, canola oil, peanut oil)
*Decreases bad fats, increases good
fatsIn membranes
(Triglycerides)
18. Important Lipids:
• triglycerides- Energy storage in plants &
animals (fat)
• phospholipids- lipid bilayer in membranes
• steroids- animal hormones
• Estrogen, testosterone, cortisone
• Vitamin D forms when UV light hits
cholesterol
23. C
CC
C C
P Nitrogen base
NUCLEIC ACIDS
CHONP
NUCLEIC ACIDS
• Complex biomolecule
• Stores cellular information in the form of a
code: A T C G
• Nitrogenous base + sugar + phosphate
24. N U C L E I C A C I D S
• made of nucleotides
• Make up macromolecules of DNA
• DNA inside nucleus: instructions for
making proteins
Monomer: nucleotide
Polymer: DNA, RNA, ATP
25. Polymer examples:
DNA
RNA
ATP- energy storage molecule
• DNA Replication (makes copies of itself)
• Encodes information (for proteins to be
made)
• Controls & instructs cells
• Mutations (molecule of heredity)
• Helps interpret the code
26. FOOD
• fish, organ meats (liver) beans, asparagus,
and mushrooms
• superfoods such as chlorella, spirulina,
and nutritional yeast.
27. CHON P R O T E I N S
• Made of amino acids
• Linked by peptide bonds
Peptide
bonds
Amino acid
28. P R O T E I N S
• Made of amino acids
• Most Complex
• Meat, hair, blood, insulin
• CLASSES
• Structure
• Enzymes
• Hormones
• Antibodies
• …more
• food
31. PROTEINS:
• Amino acid sequence
• Protein SHAPE
• Protein FUNCTION
Proteins must fold
into a working
structure
Insulin before
folding
Insulin after
folding
32. Enzymes
• Proteins that speed up (catalyze) reactions
Substrate
• molecule upon which the enzyme acts
Active site
• place where the enzyme bonds to the
substrate
SHAPES ARE
IMPORTANT
33. • Enzymes work by
lowering the
activation energy
to start a chemical
reaction
• Biological catalyst
34. Denatured Enzyme
• Temperature and pH affect an enzyme’s ability
to work
• When optimal conditions are not met, enzymes
denature (come apart)
36. hormone- chemical messenger to start a reaction
• A chemical substance produced in the body
that controls and regulates the activity of
certain cells or organs.
example:
insulin
37. Insulin- hormone
• Acts like a key that opens a door so that
glucose can enter your cells
Diabetes: a condition in which a person’s body
does not produce or respond to insulin, resulting
in too much glucose in the blood and not enough
in the cells
43. DIGESTION
Digestion: process of breaking food down into
particles small enough to be absorbed in the
blood stream for cellular use
1. Mechanical digestion: Food is broken into
smaller pieces by your teeth/tongue while
saliva moistens it
2. Chemical digestion Amylase enzyme breaks
starch down into glucose
44. SHAPE MATTERS Enzyme fits the substrate
perfectly like a key in a lock
Continues until starch is broken
down into glucose molecules
45. DIGESTIVE ENZYMES
Enzyme: speeds up a reaction
Amylase- breaks starch into glucose
Protease- breaks protein into amino acids
Lipase- breaks fats into fatty acids & glycerol
46. DIGESTION (continued)
3. Mechanical digestion in the stomach: stomach
muscles contract & relax to break down food
4. Chemical digestion in the stomach:
-gastric juice: protease digests protein
- acid kills germs
5. Pancreas: neutralizes stomach acid with a
base
- produces digestive enzymes to break down
further for absorption
47. DIGESTION (continued)
6. Small intestine: 3 enzymes
- amylase: breaks starch down into glucose
- protease: breaks protein into amino acids
- lipase: breaks fats into fatty acids & glycerol
7. Small intestines:
- absorption: small particles are absorbed
through wall of small intestine into
bloodstream
- needs a large surface area
48. DIGESTION (continued)
8. Small intestines:
- tube is over 20
feet long
- Inner wall has
bends in it
- wall covered in villi
(small finger-like
structures)
49. DIGESTION (continued)
9. Large intestines:
- any indigestible food (fiber) passes into the
large intestines (colon)
- water is absorbed back into the body
- food becomes solid waste: feces
- feces stored in rectum & removed through
the anus