BIOCHEMISTRY

½ cup of CHEX MIX contains 13 g of carbs = 4% daily value….

How much more can you have the rest of the

day???

_4_ = 13 100 X

X= 325 g

These spinach imposters contain less than 2 percent of “spinach powder” seasoning. Yum! And the wraps’ green color? Courtesy of food dyes yellow #5 and blue #1. 

When was the last time you saw a flowering field of disodium phosphate? Or how about a fresh crop of maltodextrin? Didn’t think so. These cheese puffs consist largely of corn, but they’ve been processed to the point that no 20th-century farmer would ever recognize them as food.

In the short run, food choices make a difference. For example, a diet that’s low in iron—typical among teenage girls—may result in anemia, which causes paleness and a tired feeling. A teenage athlete who cuts back on calories to trim down may not have enough energy for peak performance. And eating more calories than you use often shows up as extra pounds of body fat.

Ask students what snacks they often buy and if they look at the nutrition facts label. For those students that do look at the label, what do they look for when choosing a snack?

Remember the largest amount of ingredients found in your product are listed on the label first and the smaller % amounts in the bottom

Carbon Can form large and complex structures Organic Chemistry - study of carbon

componds

Organic vs. Inorganic Compounds

Organic Compounds – Compounds that contain carbons. Lipids, proteins, nucleic

acids, carbohydrates Inorganic Compounds –

Compounds that do NOT contain carbon. Salts, water, oxygen

Macromolecules Macromolecules – “Giant

molecules” made from smaller molecules Formed by a process known as

polymerization, in which large compounds are built by joining smaller ones together.

The smaller units, or monomers, join together to form polymers.

Organic Compounds Four groups found in living things are:

1. Carbohydrates 2. Lipids3. Nucleic Acids4. Proteins

Carbohydrates (carbo =carbon hydrate = H20)

Compounds made up of carbon, hydrogen, and oxygen atoms Ratio of 1 : 2 : 1.  

Uses of Carbohydrates Living things use carbohydrates as:

1. Main source of energy (starches and sugars)2. Plants and some animals also use

carbohydrates for structural purposes

Uses of Carbohydrates Animals

Store excess sugar in the form of glycogen Located/made in liver and muscles

Plants Store excess sugar in the form of starch for

energy Use tough, flexible cellulose fibers to give them

their strength and rigidity Both

Glucose is main energy source for cells

Classification of Sugars Monosaccharides – Single (simple) sugar

molecules Examples: Glucose, Galactose, Fructose

Disaccharides – Double sugar molecules Examples:

Glucose + Fructose = Sucrose Glucose + Galactose = Lactose Glucose + Glucose = Maltose

Polysaccharides – More than two monosaccharide molecules Examples: Starch, Cellulose, Chitin, Glycogen

Classification of Sugars

Lipids Common categories of lipids are

1. Fats2. Oils3. Waxes

Functions:1. Can be used to store energy 2. Some lipids are important parts of biological

membranes and waterproof coverings 3. Can serve as chemical messengers (steroids

only) Generally not soluble in water

Structure of Lipids Made mostly from carbon and hydrogen

and oxygen atoms Usually has relatively small amounts of

oxygen Glycerol molecule + 3 fatty acids

(Triglycerides)

Steroid (4 rings)

Saturated and Unsaturated Lipids

Saturated - If each carbon atom in a lipid's fatty acid chains is joined to another carbon atom by a single bond. “Saturated” means it has the maximum possible

number of hydrogen atoms Solid at room temperature Examples – Cholesterol, butter, chocolate

Saturated and Unsaturated Lipids

Unsaturated- If there is at least one carbon-carbon double bond in a fatty acid. Liquid at room

temperature Examples - Corn oil,

sesame oil, canola oil, and peanut oil

Protein Proteins - Macromolecules that contain

nitrogen as well as carbon, hydrogen, and oxygen.

Made up of chains of amino acids folded into complex structures. Amino Acids - Compounds with an amino group

(−NH2) on one end and a carboxyl group (−COOH) on the other end.

Amino Acids There are more than

20 different amino acids.

Any amino acid may be joined to any other amino acid by bonding an amino group to a carboxyl group by dehydration synthesis.

*When the length of a polypeptide (chain of aa) is more than ~100 aa the molecule is called a protein*

Amino Acids There are more than 20 different amino

acids. What distinguishes one amino acid from

another is the R-group (functional group) section of the molecule.

Functions of Proteins Each protein has a specific role.

  1. Some proteins control the rate

of reactions and regulate cell processes.

Enzymes

2. Some are used to form bones and muscles and tissues.

Structurally = collagen and keratin

3. Others transport substances into or out of cells or help to fight disease.

Antibodies Transport channels in the cell

membrane

Nucleic Acids Nucleic acids - Macromolecules

containing hydrogen, oxygen, nitrogen, carbon, and phosphorus.

Made up of repeating units called nucleotides Each nucleotide contains:

1. 5-Carbon Sugar2. Phosphate Group3. Nitrogenous Base

Nucleic Acids Function:

Store genetic information Transmit genetic information

Two Kinds of Nucleic Acids:

1. Ribonucleic acid (RNA) Contains the sugar ribose Single stranded

2. Deoxyribonucleic acid (DNA) Contains the sugar deoxyribose Double stranded

Dehydration Synthesis

Dehydration synthesis – A chemical reaction that builds up molecules by losing water molecules.

Used to put together monomers to build polymers. The “dehydration” part is the removal of water The “synthesis” part is the joining of the two smaller

compounds to create one larger one

TRICK: There will always be one less water produced than the number of monomers joining together.

http://www.youtube.com/watch?v=UyDnnD3fMaU

Hydrolysis

Hydrolysis – The rupture of chemical bonds by the addition of water.

Used to break down polymers into their monomers.

http://www.goldiesroom.org/Shockwave_Pages/Make%20and%20Brake%20Em.htm

Chemical Reactions Chemical Reaction - A process that

changes one set of chemicals into another set of chemicals. Always involve the breaking of bonds in

reactants and the formation of new bonds in products.

Chemical Reactions and Water Molecules cannot react chemically unless

they are in solution, so virtually all chemical reactions in the body depend upon water’s solvent properties.

Most abundant inorganic compound in the body (accounts for 2/3 of body weight).

Chemical Reactions Reactants - The elements or compounds

that enter into a chemical reaction. Products - The elements or compounds

produced by a chemical reaction.

Na + Cl NaClReactants Products

Energy in Reactions

Because chemical reactions involve breaking and forming bonds, they involve changes in energy.

Will the chemical reaction occur?   Chemical reactions that release energy often

occur spontaneously. Energy is released in the form of heat, light, and

sound. Chemical reactions that absorb energy will not

occur without a source of energy. Every organism must have a source of energy to

carry out necessary chemical reactions.

Organisms and Energy Plants

Get their energy by trapping and storing the energy from sunlight in energy-rich compounds.

Animals Get their energy when they consume plants or

other animals. Release the energy needed to grow tall, to

breathe, or to think through the chemical reactions that occur when humans metabolize, or break down, digested food.

Activation Energy Activation Energy - The

energy that is needed to get a reaction started. The peak of each graph

represents the energy needed for the reaction to go forward.

The difference between this required energy and the energy of the reactants is the activation energy.

Catalysts Some chemical reactions that make life

possible are too slow or have activation energies that are too high to make them practical for living tissue and cells.

Catalyst - A substance that speeds up the rate of a chemical reaction by lowering a reaction’s activation energy.

Enzymes Enzymes - Proteins that act as biological

catalysts. Speed up chemical reactions that take place in

cells. (by lowering activation energy) Very specific, generally catalyzing only one

chemical reaction. Part of an enzyme's name is usually derived

from the reaction it catalyzes.

How Do Enzymes Work? Substrates - The reactants of enzyme-catalyzed

reactions. The Enzyme-Substrate Complex 

Enzymes provide a site where reactants can be brought together to react.

This site reduces the energy needed for reaction. Each protein has a specific, complex shape. Active Site – The site on the enzyme where substrates

bind. The active site and the substrates have complementary

shapes, which is often compared to a lock and key model.

Enzyme Substrate Complex

Active site

Regulation of Enzyme Activity Enzymes can be affected by any variable

that influences a chemical reaction such as:

1. pH2. Temperature3. Cells contain proteins that help to turn key

enzymes “on” or “off”

Animations to help explain: http://www.lpscience.fatcow.com/jwanama

ker/animations/Enzyme%20activity.html