BellRinger: Day 01
● Make a list of everything you ate for dinner
last night. Categorize each item as either a
carbohydrate, fat or protein.
● Which type of molecule (carbohydrate, fat or
protein) is the most important to your diet
and why?
BellRinger: Day 02
● List the four types of macromolecules.
● Which macromolecule
● Provides quick energy?
● Stores energy for a longer term?
● Provides the building blocks for muscle?
● Is found in pasta?
● Is found in chicken?
Biochemistry
Macromolecules and Enzymes
Unit 02
Organic Compounds
● Compounds that contain CARBON are
called organic.
What is Carbon?
● Carbon has 4 electrons in outer shell.
● Carbon can form covalent bonds with as
many as 4 other atoms (elements).
● Usually with C, H, O or N.
● Example:
CH4(methane)
Macromolecules
● Macromolecules are large organic
molecules.
Macromolecules, con’t.
●
●
●
●
Large organic molecules.
Also called POLYMERS.
Made up of smaller “building blocks” called MONOMERS.
Examples:
1. Carbohydrates
2. Lipids
3. Proteins
4. Nucleic acids (DNA and RNA)
How are
macromolecules
formed?
Answer: Dehydration Synthesis
● Also called
“condensation
reaction”
● Forms polymers by
combining
monomers by
“removing water”
How are
macromolecules
separated or digested?
Answer: Hydrolysis
● Separates
monomers by
“adding water”
Carbohydrates
Carbohydrates
● Carbohydrates include small sugar
molecules to large sugar molecules.
● Examples:
A. monosaccharide
B. disaccharide
C. polysaccharide
Carbohydrates: Monosaccharides
Monosaccharide:
one sugar unit
1C: 2H: 1H ratio
Examples:
Glucose (C6H12O6)
Deoxyribose
Ribose
Fructose
Galactose
Carbohydrates: Disaccharides
Disaccharide:
● two sugar unit
Examples:
● Sucrose (glucose+fructose)
● Lactose (glucose+galactose)
● Maltose (glucose+glucose)
Carbohydrates: Polysaccharides
Polysaccharide:
- many sugar units
Examples:
- starch (bread, potatoes)
● glycogen (stored in liver)
● cellulose (lettuce, corn)
Function of Carbohydrates
Carbohydrates
● Quick source of energy
● Energy storage
● Structure (cellulose)
Carbohydrates: Energy Source
Energy Source
● Main source of energy for most organisms
● Cells utilize glucose for energy
● Breaking of C-C bonds releases a lot of
energy
● Sugars have 5 C-C bonds per glucose
molecule
Carbohydrates: Energy Source
Energy Source
● Plants produce glucose through photosynthesis
● Animals obtain glucose from plants
● Human digestive system breaks down carbohydrates to
simple sugars
● Small intestine absorbs simple sugars and blood transports
them to cells
● Cells use glucose to form ATP (Cellular Respiration)
Carbohydrates: Energy Storage
Energy Storage
● Animals
● Extra glucose is stored as glycogen
● Liver and muscle cells
● Plants
● Stored as starch
Carbohydrates: Structure
Structural Unit
● Cellulose is made up of glucose molecules
● Makes up cell walls of plants
● Uses
● Support plants
● Important in animal diets by helping digestive tract work smoothly
● Fun Fact
● Animals lack the enzyme to digest cellulose
● Some animals have a symbiotic relationship with a microorganism
that can digest cellulose
Exit Ticket: Day 02
1) Draw a picture of a dehydration reaction.
2) What is produced in this type of reaction?
3) Which of the following is a carbohydrate that serves
as the main component of plant cell walls?
a) Starch
c) Cellulose
b) Glucose
d) Glycogen
BellRinger: Day 03
Why do we need healthy fat in our diet?
What is a source of healthy fat?
What is the risk of too much fat in our diet?
Lipids
Lipids
● Lipids
● Compounds which are not soluble in water.
● “Stores the most energy”
● Examples:
● Fats/Oils
● Phospholipids
● Steroids
Lipids: Fats/Oils
Structure of Fat/Oil
● Composed of 1 glycerol
and 3 fatty acids.
Fatty acids are insoluble.
Lipids: Fats/Oils
Saturated Fats
● All single bonds
● Solids
● Animal Fat
Unsaturated Fats
● 1+ double bond(s)
● Liquids
● Fish and Plant Oils
Lipid: Phospholipid
● Phosphate Head:
● Polar
● Hydrophilic (attracted to
water)
● Two Fatty Acid Tails:
● Nonpolar
● Hydrophobic (avoids
water)
● Two Layers
● Outsides: Polar Heads
● Inside: Nonpolar Tails
Cell Membrane Structure
●Lipid Bilayer: a
double layer of
phospholipids
that make up the
cell membrane
Other lipids
● Lipids
● Fatty acids
● Fats and waxes
● Steroids
●
●
Cholesterol
Testosterone
● Phospholipids
Lipids: Functions
Functions of lipids
● Long term energy storage
● Protection against heat loss (insulation)
● Protection against water loss
● Cutin (waxy coating on leaf) prevents water loss
● Chemical messengers (hormones)
● Major component of membranes (phospholipids)
Exit Ticket: Day 03
1) Which of the following is not a difference between lipids and
carbohydrates?
a) Only one dissolves in water
b) Only one can be used as energy by a cell
c) One has more oxygen atoms than the other
d) One has more carbon-hydrogen bonds than the other
BellRinger: Day 04
Everyone must be logged in when the bell rings
Quizlet.Live
445-503
BellRinger: Day 04
Why do you need nucleic acids in your diet?
Where do you obtain nucleic acids?
Nucleic Acids
Nucleic Acids
Nucleic acids are composed
of long chains of nucleotides
linked by dehydration
synthesis.
Nucleic acids
• Nucleotides include
Phosphate group
Pentose sugar (5-carbon)
Nitrogenous bases
Adenine (A)
Cytosine (C)
Guanine (G)
Thymine (T) DNA only
Uracil (U) RNA only
37
Nucleic Acids
● Two types
● Deoxyribonucleic acid
● DNA
● Sugar: Deoxyribose
● Double helix
● Ribonucleic acid
● RNA
● Sugar: Ribose
● Single strand
5
DNA
double
helix
O
3
3
P
5
O 5
O
C
G
1
P
3
2
4
4
2
3
P
5
1
O
T
A
3
P
3
O
P
5
O
5
P
39
Function of Nucleic Acids
Nucleic Acids
● Stores and transmit information in the form of
a code
● Passes this information from one generation to
the next
Exit Ticket: Day 04
BellRinger: Day 05
Why is protein important in your diet?
What is a source of protein in your diet?
Proteins
Proteins
Four levels of protein structure:
A. Primary Structure
B. Secondary Structure
C. Tertiary Structure
D. Quaternary Structure
Proteins
● Primary Structure
● Amino acids
(20 different kinds)
● Bound together by
peptide bonds
● Straight chains
Proteins
● Secondary Structure
● 3-dimensional folding
arrangement of a
primary structure held
together by hydrogen
bonds.
● Alpha Helix: Coils
● Beta Pleated Sheets:
Folds
Proteins
● Tertiary Structure
● Structures bent and
folded into a more
complex 3-D
arrangement of linked
polypeptides
● Bonds: H-bonds, ionic,
disulfide bridges (S-S)
● Call a “subunit”
Proteins
● Quaternary Structure
● Composed of 2 or more
“subunits”
● Globular in shape
● Form in aqueous
environments
● Example: enzymes
(hemoglobin)
Proteins: Functions
Shape of protein determines its function
Functions of Proteins
●
●
●
●
●
●
Storage:
Transport:
Regulatory:
Movement:
Structural:
Enzymes:
albumin (egg white)
hemoglobin
hormones
muscles
membranes, hair, nails
cellular reactions
Proteins: Fun Facts
● Essential Amino Acids: 8 of the 20 AA must
be obtained from diet because humans
cannot make them
● Different organisms need different amino
acids
● Domestic cats must eat taurine, however
humans can produce it.
Exit Ticket: Day 05
1) Which compounds join to form proteins?
a) Nucleic acids
b) Amino acids
c) Simple sugars
d) Fatty acids
BELLRINGER - Day 06
1. What is an enzyme?
2. Some reactions have enzymes. What might
be an advantage to having enzymes in
chemical reactions? Any disadvantages?
3. Can you name any enzymes?
ENZYMES
WHAT IS AN ENZYME?
◼Most enzymes are proteins
◼Act as a catalyst to speed up a chemical reaction by
helping molecules react with each other faster
ENZYMES ARE…
◼Reusable!
◼Specific for what they catalyze (speed up)
▪ End in “-ase”
▪ Named for the reaction they help. For example…
▪ Sucrase breaks down sucrose
▪ Proteases break down proteins
▪ Lipases break down lipids
▪ DNA polymerase builds DNA
CASE STUDY: LACTOSE INTOLERANCE
◼Lactase breaks down
lactose, a common
component of dairy products
(like milk)
◼People lacking the enzyme
lactase are considered
“lactose intolerant”-they
can’t digest large amounts of
milk!!
ENZYMES ARE NOT USED UP!
◼Re-used again for the same reaction with other molecules
◼Very little enzyme is needed to help in many reactions!
Substrate
Active Site
Products
Enzyme
LOCK AND KEY MODEL
◼Remember, enzymes are specific!
◼Lock and Key Model: Shape of
enzyme allows substrate to fit
▪ Specific enzyme for each specific
reaction
Chemical Reaction
Enzyme + Substrate → Enzyme + Product
REACTANTS
PRODUCTS
SO…HOW DO ENZYMES WORK?
◼Enzymes work by weakening bonds, which lowers ACTIVATION
ENERGY
▪ Activation Energy=energy needed for the chemical reaction
to occur (energy needed to activate!)
▪ By lowering the activation energy, the reaction can occur
faster!
Reactions can occur without
the help…but not at the
speed our bodies need!
WHAT EFFECTS ENZYME ACTIVITY?
◼Temperature
▪ High temperatures can cause enzymes to denature (unfold and lose
shape), while low temperatures slow molecules down
◼pH
▪ Changes in pH changes protein shape (most human proteins sit at a
pH of 6-8)
◼Denaturing=extreme temperature and pH can change enzyme shape,
rendering it useless!
WHY ARE ENZYMES IMPORTANT?
◼Every reaction in your body is helped by an enzyme.
They are necessary for all biological reactions!
◼Video
Exit Ticket - Day 06
1.
The location where reactants bind to an enzyme during a biochemical reaction
is called
a) A catalyst
b) A product
c) A substrate
d) An active site
1.
How do enzymes speed up biochemical reactions?
a) They provide energy to the reactants
b) They absorb energy from the products
c) They lower the activation energy of the reaction
d) They increase the number of available reactant particles
BELLRINGER - Day 07
1. What is the function of an enzyme?
2. Enzymes are used in nearly all chemical reactions in
our body. Using enzymes, explain why people who
are lactose intolerant cannot drink milk.
3. What factors can cause an enzyme to denature?
Exit Ticket - Day 07
1.
Which of the following correctly pairs smaller molecules with the biological
macromolecules they make up?
a) Amino acids and proteins; nucleotides and nucleic acids
b) Amino acids and lipids; nucleotides and nucleic acids
c) Fatty acids and carbohydrates; amino acids and proteins
d) Simple sugars and carbohydrates; amino acids and lipids
1.
Which of the following does a cell use to regular pH in order to maintain
homeostasis?
a) Enzymes
b) Water
c) Buffers