BiochemistryHB 2019

12/11/2019 4:32 PM cottingham
Biochemistry

The Essential Questions
 How will a basic knowledge of chemistry
help you understand and explain biological
processes?
 What are living things made of?
 You will understand the structure and function of
the basic molecules from which all living things
are made including: water, carbohydrates, lipids,
proteins, and nucleic acids.
 You will learn the basic structure and function of
enzymes and their importance to living things.

Key Vocabulary…and there’s a lot!
 Active site
 Alcohol
 Amino acid
 Amylase
 Base
 Carbohydrate
 Catalyst
 Cellular respiration
 Cellulose
 Chitin
 Coenzyme
 Condensation Reaction
 Dehydration synthesis
 Denature
 Deoxyribose
 DNA
 Dipeptide
 disaccharide
 condensation reaction
 Double helix
 Enzyme
 Enzyme-substrate complex
 Fatty Acid
 Glycerol
 Glycogen
 Hydrolysis
 Inorganic compound
 Lipase
 Lipid
 Lock and Key Model
 macromolecule
 Maltase
 Monomer
 Monosaccharide
 Organic acid
• organic catalyst
• organic compound
• Peptide Bond
• Phosphate
• polymer
• polypeptide
• Polysaccharide
• protease
• protein
• ribose
• RNA
• starch
• substrate
• nucleic acid
• nucleotide
• cohesion
• adhesion

Bio/Chemical Properties of Water
Water

Chemistry of Water

• The POLARITY of
water and its ability to
form HYDROGEN
BONDS result in all
biological properties of
water.

Biological Properties of Water
A. THERMAL PROPERTIES
 High heat capacity
 High specific heat
 High heat of vaporization
B. SOLVENT PROPERTIES
C. COHESION AND ADHESION
 High surface tension
D. DENSITY

Properties of Water
A. THERMAL PROPERTIES
 Water has high specific heat
 Water has high latent heat of vaporization
 HYDROGEN BONDS are broken as
temperature rises.

 A mechanism that prevents
animals from overheating.
 Sweat Evaporates.
Evaporative Cooling

B. Solvent Properties
 WATER is a POLAR
solvent
 ALL POLAR solutes
dissolve in water
– Sugars
– Amino acids
 FATS do not dissolve
 BLOOD is mostly water.
Excellent for transport.

H
H
H H HH H
H H H
H
+
+
+
+
H H
O
O
O O
O O
–
–
Cl–Na+

C. Cohesion and Adhesion
 Water molecules are cohesive and
adhesive.
– Cohesion - water attracted to water (H
BONDS)
– Adhesion – water attracted to another
surface.
 Allows water to move up in plants

SURFACE TENSION
 Water has a high surface tension
– This allows some insects to walk on the
surface of a pond or lake.

D. DENSITY
 Frozen water is less
dense than liquid
water.

liquid water
ice lattice

ORGANIC MOLECULES

Living Organic Molecules
Occur in all living organisms.
 MUST contain Carbon
Contain bonds between
carbon atoms.

A carbon atom has four
valence electrons
 Each valence
electron can join
with an electron
from another atom
to form a strong
covalent bond.
 One carbon can
form bonds with up
to four other atoms.

Examples of Carbon Bonding to
Itself and Other Atoms
H
H C H
H H H
H C C H
H H

Carbon Can Also Form Double
and Triple Bonds
Two atoms share two pairs of
electrons (double bond) or three pairs
of electrons (triple bond)
H H H H
C C C C
H H

The molecules formed when
carbon bonds with itself and
other atoms can be in the form
of:
Chains
Rings
Various 3-D
Shapes

Important Concepts
Living organisms are uniquely composed
of giant (macro) molecules (polymers)
which are organic molecules.
Organic macromolecules are synthesized
from simple subunits (monomers).
Organic macromolecules have distinct
structures and functions.

Major molecular components of an E. coli cell
Component Percentage weight
Water 70
Nucleic Acids 7
Protein 15
Carbohydrate 3
Lipid 2
Building Blocks
and intermediates 2
Organic Ions 1

Major molecular components of an E. coli cell
Component Percentage weight
Water 70
Nucleic Acids 7
Protein 15
Carbohydrate 3
Lipid 2
Building Blocks
and intermediates 2
Organic Ions 1
Organic
Macromolecules
27%

Classes of Macromolecules in Cells
Carbohydrates
Lipids
Proteins
Nucleic Acids

Carbohydrates
Saccharide = sugar
Monomers of simple sugars are called
monosaccharides.
The polymer is a polysaccharide.

Glucose: A common Simple Sugar
(monosaccharide)
• OH = Hydroxyl Group
•1:2:1 ratio - CH2O
•made by plants during
photosynthesis.
• Needed for Cellular
Respiration.
• Each dash represents a
COVALENT BOND.
• Glucose has 2 ISOMERS:
• Fructose
•Galactose

The Three Isomers
Glucose
Same number of atoms per element but different structure

Disaccharides
 Glucose + Glucose = MALTOSE
 In Grains: Hops, and Barley
 Glucose + Fructose = SUCROSE
 TABLE SUGAR
 Glucose + Galactose = Lactose
 Dairy Sugar
ALL DISACCHARIDES ARE MADE BY…….

How are biological molecules formed and
broken down?
• Condensation Reaction
• Dehydration Synthesis
–Joins monomers to form polymers
- water is removed
• Hydrolysis
–Breaks down polymers to form
monomers – water is added

Condensation Reaction
 Two molecules are joined together to form a larger
molecule plus water
 Synthesis - 1 + 1 = 2
“Dehydration” synthesis- 1 + 1 = 2 + H2O
 Ex:
monosaccharide + monosaccharide = disaccharide + water
C6H12O6 + C6H12O6 = C12H22O11 + H2O

Disaccharides
C12 H22 O11

Polysaccharide
•A carbohydrate polymer with more than two
monosaccharides is a polysaccharide.
Cellulose:

Example of Polysaccharide: Starch

Specific Carbohydrates Examples
Monosaccharide (simple sugar):
•Glucose, fructose, galactose
Disaccharide – maltose, sucrose,lactose
Polysaccharides (complex carbohydrates):
•Cellulose: makes up plant cell wall
•Plant Starch: major energy storage for
plants and food source
for animals
•Glycogen: Major energy storage form
for humans…animal starch!
•Chitin – external covering of insects

Hydrolysis
Breaks down polymers to form
monomers – water is added.
Digestion is a HYDROLYTIC
PROCESS
Break down to Synthesize.

Lipid
A biological molecule that is soluble in
organic solvents. Lipids include
triglycerides, phospholipids, waxes
and steroids.

Unusual attributes
 Not made up of single monomers—not
true polymers but can be very large
molecules
 Hydrophobic because they are primarily
hydrocarbons: DO NOT LIKE WATER!

Made of Carbon, Hydrogen, Oxygen (less)
Major Functions:
•Energy storage
•Part of cell membranes
•Insulation
•Protects organs
•Prevents drying out
• Many are composed of fatty acids and
glycerol >>>>>>>>>>>>>>>>>>>>>
LIPIDS

Fatty Acid
Glycerol
COOH –
Carboxyl group.
End of a fatty
Acid!

Triglycerides are formed from 3 fatty
acids and 1 glycerol.
 All Triglycerides are formed by Dehydration Synthesis.
 1 water is released for each fatty acid added.

Triglyceride
Glycerol
3 Fatty acids
1
2
3

2 Types of Triglyceride
SATURATED –
 Single covalent bonds join carbon atoms.
 Has maximum number of hydrogen atoms in chain
 Solid at room temperature – butter, lard
UNSATURATED – (OILS)
 double or triple covalent bonds join one or more pair of
carbon atoms. (NOT H to C bonds)
 Less than the maximum number of hydrogen atoms
 One double bond = monounsaturated
 More than one double or triple bond in fatty acid =
POLYUNSATURATED.
 Tends to be an oily liquid at room temperature. = corn, olive,
sunflower

A Complete Tryglyceride
Unsaturated Fat Molecule

Tryglycerides… a different look
a Saturated Fat

The Other Three
Important
Biological Lipids (other
than Triglyceride)
>>>>>>>>>>>>>>
>>>>>>>>>>>>>>

WAXES
 Type of lipid
 FATTY
ACIDS
bonded to
something
other than
glycerol

Phospholipids Form Cell Membranes
Phospholipid
Bilayer: Glycerol
+ 2 fatty acid +
phosphate.

Steroids -
Ring structure rather than chain
Cholesterol – part of the
membrane of animal
cells.
Hormones – estrogen,
testosterone,
progesterone.
Vitamin D – bone
formation

Why is it all about Proteins?
Here’s Why….
Proteins
• Are in all cells
• Assign functions to different body
structures
• The structure of your body is made
of protein
 Muscle, cartilage, ligaments, skin, hair

General Proteins Info:
• Contain Carbon, Hydrogen, Oxygen,
Nitrogen…and Sulfur.
•Building blocks (monomers) are
Amino Acids.
Polymers (macro) are polypeptide
chains: 50 to 30,000 amino acids.
Proteins contains more than 2
polypeptides

General Amino Acid Structure
There are 20
different
amino acids.
Each has a
different “R”
group – gives
the amino
acid its
function

R group

R
groups

Bonding 2 Amino Acids
Condensation Reaction:
•Forms between 2 amino acids
•Amino Group of one A.A.
•Carboxyl group of one A.A.
•Releases one water.
Bond is called – PEPTIDE
BOND!

Formation of a Peptide Bond
H N C C
amino acid
OH
H H
R
O
N C C
amino acid
acidic groupamino group
O
H R
H
OH
H

dehydration reaction
H2O
water
H
H
R
H N C C N CC
H
H
RO
peptide bond
dipeptide
O
OH
hydrolysis reaction

dehydration reaction
H2O
water
H
H
R
H N C C N CC
H
H
RO
peptide bond
dipeptide
H N C C
amino acid
OH
H H
R
O
N C C
amino acid
acidic groupamino group
O
H R
H
OH
O
OH
H hydrolysis reaction

Polypeptide
 Made up of long amino acid chains.
 Amino acid chains fold and are
further bonded.
 Most Functional Proteins:
 3 or more Polypeptides

Denaturing of Proteins
A distortion in shape of a protein generally caused by high
temperature…..makes the protein unable to function.

Major Biological Functions
 Structural parts of cells and body
tissues.
 Pigments – in blood, skin, eyes
 Hemoglobin
 Hormones
 Antibodies – immunity!
 Enzymes – speed up chemical
reactions.

Enzymes

Enzymes
 Enzymes are known as a catalyst.
 Catalyst – affects a chemical reaction
without itself being changed (re-used).
 Enzymes are large PROTEINS!
 Most enzymes end in “ase”
Compound Enzyme
maltose  maltase
lipid  lipase
 Enzymes regulate the rate at which
reactions occur.
 Enzymes can be reused!

Models of Enzyme
Action

 Substrate- material to which the enzyme attaches to
(acts on).
 Active Site - Point on enzyme where substrate
attaches to form a product
 Enzyme-Substrate Complex – forms before
products. If there is enough energy a product will
form.
 .

Models of Enzyme Action
Lock and Key Model

Models of Enzyme Action
Induced Fit Model

Enzymes
 EITHER BUILD UP (SYNTHESIZE)
 Substrates form a larger molecule
 Build a DNA molecule - Polymerase
OR
 BREAK DOWN
 Substrate forms smaller molecules
MALTOSE -------> glucose + glucose

Characteristics of Enzyme Activity
Enzymes can be affected by:
 Temperature
 Enzyme Concentration
 Substrate Concentration
 pH

Enzyme and Substrate Concentration
The amount of enzyme and substrate can control the rate of
reaction.

Temperature
 As you increase
temperature, enzyme
action increases as
well until an
optimum
temperature for
enzyme action is
reached.
So >>>>>>>>>

Effect of pH on Enzyme Activity
 Enzymes have an
optimum pH at
which they function
best.
 At other pH’s,
enzymes are
denatured,
because the
hydrogen bonds
that hold the 3-D
structure in place
are broken.
Effect of pH on two different
enzymes, pepsin and trypsin

• All contain elements: C, H, O, N, P
•Building blocks (monomers) are nucleotides
• Polymers are nucleic acids
• Nucleotide = 5 carbon sugar, phosphate, and
nitrogenous base.
• Nucleic Acids are named for their SUGAR
• 2 Types – DNA and RNA
• There is one LESS oxygen on the DNA Sugar.
• Main function: storage of genetic information
Nucleic Acids

Nucleotide Parts: Up Close!
5 carbon sugar:
The Phosphate
Group!

RNA and DNA Nucleotide

THE 4 DNA NUCLEOTIDES

BiochemistryHB 2019

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