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Cell ChemistryA bit of Biochemistry
Chapter 2
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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
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Organic compounds make up all life
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Carbon compounds are…
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Formed by joining smaller molecules together.
Polymers have small sections joined together in long chains.
Macromolecules or Polymers
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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
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Made of carbon, hydrogen, and oxygen Simple sugars called monosaccharides
◦ Fructose – C6 H12 O6
◦ Glucose◦ Galactose
Disaccharides- made of two monosaccharides.◦ Sucrose-
Carbohydrates
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Dissacharides
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Disaccharide- formed by making water.
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Dehydration, or removing water builds disaccharides
Adding water Breaks
Disaccharides, and is called hydrolysis
Drink water when eating carbohydrates.
Sugar metabolism
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Up to 4000 glucose units longs Few side chains Flour, Pasta, Potatoes, Cake
Starch- polysaccharide
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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:
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Glycogen, sugar stored in animal tissues, but is not muscle.
Polysaccharide
http://www.bio.brandeis.edu/classes/bio18/glycogen.gif
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Lipids- fats, oils, ear wax
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The round head is phosphate and is polar
The tail is nonpolar fatty acids.
Phospholipids- provide a barrier in cell membrane
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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
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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
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Fats
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Necessary in small does in your brain◦ Linolenic acid (ALA)◦ Docosahexaenoic acid (DHA)◦ Eicosapentaenoic acid (EPA)Sources
SalmonSardines
Omega-3 Fatty Acids
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Lipid formation
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Steroids- provide rigidness in cell membrane, regulate growth
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Proteins- chains of amino acids
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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
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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
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Formation of Proteins
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https://www.youtube.com/watch?v=M568QP1K3sM
Video online about DNA, RNA, and Proteins
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Formation of proteins
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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
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Protein 1,2,3,4ary structure
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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
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http://highered.mcgraw-hill.com/sites/0072495855/student_view0/chapter2/animation__how_enzymes_work.html
Enzyme #2 animation
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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
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Nucleic Acids- DNA/ RNA They transmit our
genetic traits from generation to generation, for all cells of the body
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DNA is the recipe book for our body
Parts of a cookie, where they go
Parts of our muscles and Where our muscles go
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Made of a 5 carbon sugar (ribose or deoxyribose)
Nitrogen base (Guanine, Adenine, Cytosine, Thymine or Uracil)
Phosphate
Nucleotides
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RNA & DNA page 37