a bit of biochemistry chapter 2. list the major chemical elements in cells. identify the function...

Cell ChemistryA bit of Biochemistry

Chapter 2

List the major chemical elements in cells. Identify the function of the four major

molecules or compounds in cells. Explain the role of enzymes in cells.

Objectives

Organic compounds make up all life

Carbon compounds are…

Formed by joining smaller molecules together.

Polymers have small sections joined together in long chains.

Macromolecules or Polymers

Carbohydrates- provide energy Lipids- protect, insulate, regulate Proteins - build structure, transport oxygen,

contract muscles, immunity◦ Enzymes- proteins that speed up formation or

breakdown of compounds. Nucleic Acids- chemical code for all body

parts, compounds, and functions

Function of 4 important compounds in cells

Made of carbon, hydrogen, and oxygen Simple sugars called monosaccharides

◦ Fructose – C6 H12 O6

◦ Glucose◦ Galactose

Disaccharides- made of two monosaccharides.◦ Sucrose-

Carbohydrates

Dissacharides

Disaccharide- formed by making water.

Dehydration, or removing water builds disaccharides

Adding water Breaks

Disaccharides, and is called hydrolysis

Drink water when eating carbohydrates.

Sugar metabolism

Up to 4000 glucose units longs Few side chains Flour, Pasta, Potatoes, Cake

Starch- polysaccharide

Plant cellulose is found in plant cell walls, has links between parallel chains, which doesn’t let us digest it.

It passes through as fiber.

Polysaccharides:

Glycogen, sugar stored in animal tissues, but is not muscle.

Polysaccharide

http://www.bio.brandeis.edu/classes/bio18/glycogen.gif

Lipids- fats, oils, ear wax

The round head is phosphate and is polar

The tail is nonpolar fatty acids.

Phospholipids- provide a barrier in cell membrane

Cause fats to mix with water as one end is polar and the other is non-polar.

Digestive bile emulsifies fats in the liver

Emulsifiers

Have little Oxygen C53H133O3

Fats- solid at room temperature Oils- liquid at room temperature

Saturated fats- have tails with single bonds between carbon atoms

Unsaturated- have tails with double bonds between carbon atoms

Polyunsaturated- more than one double bond

Types of lipids

Fats

Necessary in small does in your brain◦ Linolenic acid (ALA)◦ Docosahexaenoic acid (DHA)◦ Eicosapentaenoic acid (EPA)Sources

SalmonSardines

Omega-3 Fatty Acids

Lipid formation

Steroids- provide rigidness in cell membrane, regulate growth

Proteins- chains of amino acids

Make up hair, skin, nails, muscle, cartilage, hormones that regulate body processes

The order and type of amino acids determines the behavior or look of the protein

Proteins are chains made of 20 different amino acids

Keratin- hair, nails Collagen- support ligaments, tendons, skin Enzymes- speed reactions, work at 37°C Transport- Carriers in cell membrane,

Hemoglobin transports Oxygen Defense- antibodies fight infection by

combining with antigens and prevent antigens from destroying cells.

Hormones- regulate growth, intercellular messengers, influence metabolism

Motion- actin and myosin contract muscles

Types of proteins

Formation of Proteins

https://www.youtube.com/watch?v=M568QP1K3sM

Video online about DNA, RNA, and Proteins

Formation of proteins

Primary: order of amino acids

Secondary: Spiral or Pleated shapes due to hydrogen bonding

Tertiary: 3D shape due to hydrophilic or hydrophobic amino acids. Covalent, Ionic, and Hydrogen bonding.

Quaternary: 2 proteins associate together.

Protein shaping

Protein 1,2,3,4ary structure

Name ends in –ase◦ DNA polymerase, Sucrase, Lipase

Enzyme is a protein shaped like a puzzle that will only fit a certain chemical. When the two attach, the Enzyme will either join two chemicals or split a chemical in two parts, then release it and do the same process with another chemical. ◦ Animation

http://highered.mcgraw-hill.com/sites/0072507470/student_view0/chapter25/animation__enzyme_action_and_the_hydrolysis_of_sucrose.html

Can change with temperature or pH level.◦ Lab Enzyme in Potato on Hydrogen Peroxide in cold,

room temp, and boiling temperatures.

Enzymes

http://highered.mcgraw-hill.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.html

Enzyme #2 animation

Heat can change the shape of proteins Vinegar + Milk Curdling, Cheese Heat coagulates egg white protein called

albumin. Alzheimers and Mad Cow Disease are result

of proteins being changed in shape.

Denaturation of proteins

Nucleic Acids- DNA/ RNA They transmit our

genetic traits from generation to generation, for all cells of the body

DNA is the recipe book for our body

Parts of a cookie, where they go

Parts of our muscles and Where our muscles go

Made of a 5 carbon sugar (ribose or deoxyribose)

Nitrogen base (Guanine, Adenine, Cytosine, Thymine or Uracil)

Phosphate

Nucleotides

RNA & DNA page 37