Download - Body Chemistry
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Body Chemistry
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Carbon • Organic
• Four valence electrons
• Great for bonding!
• Can form long chain or ring structure
• Carbons with different elements join to make MACROMOLECULES
Branched Chain
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4 Main Classes
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• Many BIOLOGICAL MOLECULES are very large (containing hundreds to millions of atoms) made up of SMALLER MOLECULES that repeat to make larger chains
• Monomers: small molecular building blocks of a larger molecule (Beads)
• Polymers: long chain of small molecular units (Necklace)
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Monomers PolymersMacromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS
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What are some carbohydrates?
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• Potato• Pasta• Milk• Apples • "Fiber” is also a carbohydrate
(cellulose) we can’t digest it.
Foods:
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Elements• C H O• In a 1:2:1 ratio (always twice as much hydrogen!)
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Purpose/Function
• Main purpose is short term ENERGY!• Larger molecules either store energy or build
structures
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• ONE SUGAR MOLECULE Example:
SMALLER UNITS (MONOMERS):
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• Two sugars bound together
• Di- means TWO
sucrose(glucose + fructose)
maltose(glucose + glucose)
lactose(glucose + galactose)
Disaccharide
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LARGER UNITS (POLYMERS):
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Cellulose
Structural carb in PLANTS cell walls
Aka “FIBER”
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Chitin
Structural carb Exoskeletons of arthropods (insects, crabs, lobsters, crayfish etc.)
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Glycogen
Animals only! Stored in LIVER as granules
Stores carbohydrates for approx. 24 hours (then carbs convert into fat!)
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Starch
Plants only!
Carb storage in plants
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• Benedicts Solution – Will turn orange in the presence of simple sugars
• Iodine– Will turn a blue black color in the presence of
starch
Common indicator tests for Carbohydrates
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How to test starch:1. In a test tube, add 2 dropperfuls of mixed starch solution. Record “Initial Color”.2. Add 5-6 drops of iodine to the test tube. Record color.
How to test glucose:1. Add 2 dropperfuls of glucose solution. Record “Initial Color”. 2. Add 1 dropperful of Benedict’s solution (blue).3. Place in hot water bath for ~2 mins. 4. CAREFULLY take out and place in rack. Record color.
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Lipids
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Foods high in FatsButterProcessed meats like sausage and salamiAvocado Nuts
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Lipids(Commonly known as fats)
Elements: Contain C H O (no ratio)
Main functions Long term storage of energyInsulationProtectionForm membranesHormones (steroids)
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3 fatty acids and a glycerol Ex: Waxes, oils and “fats”
Long term energy storageInsulation and protection (cushioning to vital organs or protective layers – ex. wax on leaves of plants)
SMALLER UNITS:Triglycerides “Fats” (storage)
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SMALLER UNITS: Phospholipids (in cell membranes!)
• Phosphate/glycerol attached to 2 fatty acids• ‘Head’ is hydrophilic• ‘Tails’ are hydrophobic
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LARGER UNITS: Steroids..
4 carbon rings joined to one another.Chemical signals
(Hormones)Structure (Cholesterol)
Examples: sex hormones, cortisol, & cholesterol
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High levels of cholesterol can cause cardiovascular disease
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WAXES
• Hydrophobic protective covering on plants to prevent water loss
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Double Bond!
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Additional Info:SATURATED FATS
• “Bad Fat”
• Fatty acid has Single bonds
• Found in most
animal fats
• Solid at room temperature
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UNSATURATED FAT• “Good Fat”
• Double bonds in fatty acid
• Found in fruits, vegetables, fish, and oils
• Liquid at room temperature
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Test for lipids Paper testPaper will become dark and “Waxy” in the presence of fat
Ethanol Solubility TestOil floats in water, dissolves in ethanol
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TRANS FATS
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Proteins
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PROTEINSFoods with proteins: Steak, meat, poultry, eggs, soybeans, tofu
Elements: C H O N S
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PURPOSE:1. Structure
– Keratin hair, nails, skin
2. Hormones (signaling between cells)
– Insulin, Human growth hormone
3. Enzymes– Speed up chemical reactions
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Small Units
• Amino acids• There are 20 different amino
acids.• All amino acids have:
amine group NH2
carboxyl group COOHhydrogen HSide group (changes)
Draw this
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20 Amino Acids
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Side Note: What is Phenylalanine? Is it bad for you?
• Coke Can, Yogurt, Mints
Phenylketonuria (PKU)Amino acid called phenylalanine
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Does eating turkey make you sleepy?
• Tryptophan- Amino Acid
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Larger Units:Peptides / Proteins
• Peptide bond Chain of 50-100 amino acids linked together = Polypeptide
100+ amino acids linked = protein
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OTHER INFO• Protein shape
DETERMINES its function!– Analogy- fork, knife, spoon
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Keratin ( Hair Protein)
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OTHER INFO (con.’t)Examples of proteins
Hemoglobin - carries oxygen in bloodstream
(4 polypeptide strands)
Actin & Myosin - muscle fibers
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OTHER INFO. (con.’t)• Denaturation- protein loses its normal
configuration– pH– Temperature– Salinity
What happens to proteins when you heat them?
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Hydrogen Bonds in Protein Secondary Structure:
Denaturation of Protein ( pH & Heat)
• Review Hydrogen Bonds http://www.youtube.com/watch?v=LK7ERiCy5b8
- Hair straightener: - http://www.youtube.com/watch?v=Zf-
g4k7ZIjA
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What is the polymer? What is the monomer?
Macromolecule Monomer Polymer
Carbohydrate
Protein
Lipid (Triglyceride)
Monosaccharides Polysaccharides
Amino Acids Polypeptides/Proteins
Glycerol & 3 Fatty Acids
Triglycerides( Fats and Oils)
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Monomers Polymers
Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS
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Dehydration Reaction • Each time a monomer is
added to a chain, a water molecule is released
• Removing (de-) water (hydro-)
• Build up molecules!– Ex. Make your hair
proteins
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Hydrolysis
• The break down of polymers into monomers
• Must add water – Hydro (water) lysis (break)
– Ex. break down starch, into glucose from the cracker ( digestion)
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DO NOW 5.1 Online Activity
1. Describe the role of water in the building and breaking down of polymers.
2. You just ate a big pasta dinner. Pasta contains a polymer called starch, which in turn is made up of many monomers called glucose. What do you think happens during the digestive process to break down the starch into usable glucose?
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I. What are enzymes?
• Your body has lots of reactions!
• Enzymes: Special Protein catalysts that speed up specific reactions
• End in ASE – Ex. Lactase digest lactose
• HOW?
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II. Activation Energy The energy needed to get a reaction started
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III. Lower the Activation Energy
• Activation energy is the “start up” energy of a reaction
• They do not raise the temp!
• Increase the frequency that the reactants come together to react!
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56
Enzymes
FreeEnergy
Progress of the reaction
Reactants
Products
Free energy of activation
Without EnzymeWith Enzyme
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IV. Enzymes are Specific • How? • The shape of each enzyme
fits the shape of what its acting on
• SUBSTRATE- What the enzyme acts on
• The substrate fits into a region of the enzyme ACTIVE SITE
• Animation
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V. Lock & Key Model
•Lock is the enzyme•Key is the substrate•The lock hole is the active site
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• Enzymes can only catalyze 1 reaction because they only allow substrates with one particular shape to bond
oes not fit!
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Factors that Affect Enzyme Performance
• Temperature • pH • Salinity• Concentration of enzyme or substrate
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Temperature• Enzymes are PROTEIN • Heat too high they can
denature
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pH
• Enzymes work best at an ‘optimal’ pH
• Proteins they can denature
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Enzymes are Reusable
• Enzymes will speed the reaction for a substrate
• It will release the product and will work on another substrate
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Examples • Lipase • Protease • Lactase • Sucrase • Amylase
• Life is not possible without enzymes! !!!!!!!
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Enzymes
http://www.youtube.com/watch?v=hoBhOdQV7vw