biochemistry. biochemistry vocabulary 42.carbohydrate 43.protein 44.lipid 45.energy 46.activation...
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BIOCHEMISTRY
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Biochemistry Vocabulary42.carbohydrate
43.protein
44.lipid
45.energy
46.activation energy
47.enzymes
48.substrate
49. active site
50.polarity
51.cohesion
52.adhesion
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I ATOMIC STRUCTURE
• Properties of elements are determined by the number of protons in the nucleus.
• The number of protons in a nucleus is called the atomic number
• This is how elements are
ordered on the Periodic Table
• What is the name of this element?
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Atomic Structure
• What are the parts of an atom?
• Where are they located?
• What is their charge?
ATOMIC STRUCTURE
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Diagram Oxygen and Hydrogen atomic numbers 8 and 1
1 P
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Diagram Oxygen and Hydrogen atomic numbers 8 and 1
8P1 P
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Diagram the Atomic Structure of Water (H20)
8P
1 P
1 P
1 Oxygen atom shares electrons with 2 Hydrogen atoms. Each atom is then stable with a full outermost shell.
Oxygen
Hydrogen
Hydrogen
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Octet Rule = atoms tend to gain, lose or share electrons to have a full outermost shell (usually 8 electrons)
C would like to N would like toO would like to
Gain 4 electronsGain 3 electronsGain 2 electrons
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Diagram the Polarity of the Water molecule
Oxygen
hydrogen
hydrogen
Polarity means that one end is (+) and one end is (-)
Electrons tend to spend more time near the oxygen because the larger positive nucleus attracts the negative electrons- Oxygen is more of an “electron hog”
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II PROPERTIES OF WATER
• 1. polarity• results in :
– temperature stabilizing effect (high heat capacity)
– surface tension (bug on the water…)
– cohesive properties (clumps together in drops)
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Properties of water cont’
• 2. excellent solvent
• Solute- material dissolved in a solvent
• Adhesion- sticks to other materials
• Cohesion- sticks to materials like itself because of hydrogen bonds
• 3. Expands when frozen (that’s why ice floats..it’s less dense) - opposite of all other known materials
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What is Fermentation?
• Fermentation is the process of organisms breaking down sugar for energy without the use of oxygen.
• When yeast ferment the sugars in grain or fruits, alcohol and carbon dioxide are made.
• The carbon dioxide makes certain alcoholic beverages “bubbly”.
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Draw results of fermentation demo(in your notes)
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WHAT IS DISTILLATION?
• Distillation is the process of separating components of a mixture by taking advantage of their different boiling points.
• If you heat a fermentation mixture, alcohol evaporates first because it has a low boiling point.
• Hydrogen bonds in water raises its boiling point so it evaporates last.
DRAW THE DISTILLATION SET-UP
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DISTILLATION PROCESS
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IMPORTANCE OF WATER FOR LIFE
• 1. Source of H and O for chemical reactions
• 2. a medium for transporting foods, minerals and other substances in a living system
• 3. medium in which dissolvable materials are absorbed from the environment
• (“medium” means: method, material or way)
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• 4. support (by water pressure)
in plant cells and invertebrates (worms)
• 5. high percentage of the body weight
• *blood composition is almost identical to sea water*
• EVIDENCE OF LIFE ORIGINATING IN THE SEA
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ESSENTIAL ELEMENTS TO LIFE
• O 100.1
• C 27.72
• H 15.4
• Ca 2.31
• P 1.54
• N 1.48
• K .54
• S .35
• Na .23
• Cl .23
• Mg .077
• Fe .006
• I .006
• Mn .0045
• Trace
–Si, F, Cu, Zn
composition of the human body
Pounds of each element in a 150 pound person
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CARBON COMPOUNDS IN CELLS
• ORGANIC CHEMISTRY-ORGANIC CHEMISTRY- the study of carbon compounds and their reactions. Carbon is unique because it can form long chains and rings
• Diagram carbon atomic structure and write short hand for chemical bonds
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Carbon Atom A.N. 6
6 P 6 N
Four outer level or “valence electrons”
C
Lewis Dot Structure
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Carbon Atom A.N. 6
6 P 6 N
Four outer level or “valence electrons”
C
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Carbon Atom A.N. 6
6 P 6 N
Short hand version
Bar = one shared pair of electrons
C C
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Cells need fuel to function: especially Carbohydrates
and fats
CARBOHYDRATES
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CH2OH
c o
H H H
c c
OH H H OH
c c
OH OH
Carbohydrate rings = saccharides
Carbohydrate Composition
What is this important carbohydrate?
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Carbohydrate Structure
• 5 or 6 carbon ring, simple sugars= monosaccharide
• 2 or more monosaccharides linked together= disaccharide
• 3 or more monosaccharides linked together= polysaccharide
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FUNCTIONS OF CARBOHYDRATES (in order of importance to humans)
1. ENERGY
2. STORED ENERGY (more so in plants)
3. IMMUNITY
4. MEMBRANE FUNCTION
5. STRUCTURE (common in plants and fungi)
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FOODS THAT CONTAIN CHO
• Food categories that provide CHO:
• Fruits
• Vegetables
• Milk
• Meat alternates NOT meat or oil
• Grains Plants create CHO via photosynthesis
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FUNCTIONS OF LIPIDS (in order of importance to humans)
• STORED ENERGY • STRUCTURAL MATERIAL 1. Protection of vital organs2. Insulation
3. Membranes
• CARRIES ESSENTIAL NUTRIENTS
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LIPIDS (categories)
• Triglycerides
• Phospholipids
• Sterols • More commonly to
you
– Oils, fats, waxes, steroids
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Examples of triglyceridesFats Oils
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EXAMPLES OF LIPIDS
• NEUTRAL FATS (triglycerides) - butter, lard, oil
• WAXES - chitin on leaf surfaces, ears, honey comb
• STEROLS- cholesterol, hormones, steroids, vitamin D precursor– LDL low density bad– HDL high density good
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Chitin
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FOODS THAT CONTAIN LIPIDS
• meats
• seeds
• nuts
• milk
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FUNCTIONS OF PROTEINS
• ENZYMES "speed up reactions“ (more later)
• STRUCTURE (muscle)
• TRANSPORT
• HORMONES
• IMMUNITY
• ENERGY (last energy source used by humans)
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COMPOSITION OF PROTEINS
• Two or more amino acids that are bonded together by peptide bonds.
• 20 amino acids in the world of life.– Examples include tryptophan, glycine,
alanine, etc..
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FOODS THAT CONTAIN PROTEINS
• milk, eggs, seeds, legumes, fish, meat
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ENZYMES
• The amount of energy that is required to start a reaction is called activation energy.
• Enzymes speed up reactions by lowering the amount of activation energy that is needed.
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Properties of enzymes
– Globular proteins– Specific for a substrate– Unchanged during the reaction– Reusable– A very small amount of an enzyme can
work on a large amount of substrate, but only at a certain rate.
– End in “ase”- Ex. Amylase, lactase, ….
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Lactose =
• Carbohydrate found in milk
• Lactose intolerant
= insufficient production of enzyme lactase
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Why do enzymes only work on a specific substrate?
“Lock and key” hypothesis – Enzyme has a particular shape into which the
substrate(s) fit exactly – Key = substrate– Lock = enzyme
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Draw the “Lock and Key” Hypothesis
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Factors that influence enzyme activity
• Temperature
• pH (acidic or basic environment)
• Amount of product or substrate present
• Presence of other enzymes
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Commercial Uses of Enzymes:
• Detergents
• Lactase
• Drain Cleaners
• Septic Tank Cleaners
• Contact Lens Cleaners
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Kiwi fruit and gelatin demo (draw in your notes)