10/20 – q of d intro to biochemistry 1. what do you think is meant by “you are what you eat”
TRANSCRIPT
10/20 – Q of D
Intro to Biochemistry
1. What do you think is meant by “you are what you eat”
Biochemistry Vocab1. Monomer
2. Polymer
3. Macromolecule
4. Carbohydrate
5. Monosaccharide
6. Disaccharide
7. Polysacchaide
8. Lipid
9. Fatty acid
10. Triglyceride
11. Oil
12. Protein
13. Amino acid
14. Peptide bond
15. Enzyme
16. Substrate
17. Active site
18. Nucleic acid
19. Nucleotide
Organic Compounds Exs: coal, wool, wood, oil, sugar Over 2 million compounds All organic compounds contain CARBON Exceptions: CO and CO2
Carbon Has an atomic number of 6 Which means it has 6 e- Can form 4 covalent bonds
Carbon
Bonds with other C or with H,O,N,S,P Can bond in straight chains, branched
chains, or rings
Branched chain
CarbonRing
Carbon variety
Carbon Video (on back of notes ) Main idea of part 1:
Main ideas of part 2:
Main ideas of part 3:
Main ideas of part 4:
Main ideas of part 5:
CARBON VIDEO
Functional Groups Can influence the characteristics and
chemical reactions
Ex: adding an OH functional group makes an alcohol. Ethane becomes ethanol
ETHANE ETHANOL
C2H6
COLORLESS, ODORLESS GAS
PART OF NATURAL GAS
C2H5OH LIQUID MADE DURING
FERMENTATION USED IN ALCOHOLIC
BEVERAGES USED AS AN ANTISEPTIC
Functional Group Examples
Building Molecules
Monomer each individual molecule, a building block
Polymer made by joining monomers together
Macromoleculea large polymer
Condensation (Dehydration Synthesis)The process of joining monomers to make
polymersMust remove 1 water for every bond formed
HydrolysisThe process of breaking apart polymersMust add 1 water for every bond that is broken
Chemical/Molecular FormulaEx: C6H12O6
Structural Formula
Isomer
Same chemical or molecular formula but different structural formula
i.e.…same parts but put together differently
Isomer Example:
Simple Sugar C6H12O6
Can be glucose, fructose or galactose (look at picture page)
GLUCOSE GALACTOSE FRUCTOSE
4 Organic molecules
Carbohydrates Lipids Proteins Nucleic Acids
Carbohydrates Sugars, Starches, Fiber
Carbohydrates
Composed of C H O Ratio of 1C:2H:1O 60% of diet End in – ose Quick energy, #1 fuel source for body Examples:
Carbohydrates
Monosaccharides – simple sugarsAre the building blocks (monomers) of
bigger carbohydrates3 most common:
1. Glucose○ Main energy source○ Dextrose○ Blood sugar, IV fluids
2. Fructosein fruit and
veggiessweetest
3. Galactosemilk/dairy
The 3 MonosaccharidesGlucose
Galactose
Fructose
The formula for all 3 monosaccharides is
C6H12O6 but they are all structurally
different so they are isomers.
Disaccharides – double sugars Formed by condensation Sucrose Lactose Maltose
Sucrose – table sugar○ Glucose + fructose
Lactose – milk sugar○ Glucose + galactose○ Lactose intolerant
Maltose – brewer’s sugar○ Glucose + glucose
Disaccharides
Formula C12H22O11
WHY?
C6H12O6
+ C6H12O6
C12H24O12
- H2O
C12H22O11
Glycosidic Linkage
Disaccharide Picture
Glycosidic linkage
MALTOSE
Polysaccharides complex sugars
100’s of sugars all bonded in same direction
100’s of sugars – but they are bonded in alternating directions
100’s of sugars in branched chains.
Starch
Plant starch Sugars bonded in the same direction Examples:
Glycogen Animal Starch Highly branched chains Stored in
liver and muscles
Cellulose
Bonded in opposite directions Humans cannot digest for ENERGY Eat for vitamins and minerals
CelluloseIs insoluble (doesn’t dissolve). Also called fiber.
Your body is lacking the enzyme to break the bonds apart and get out the energy.
Polysaccharides complex sugars
100’s of sugars all bonded in same direction
100’s of sugars – but they are bonded in alternating directions
100’s of sugars in branched chains.
Getting Energy from Polysacccharides Must be broken apart using the process
of hydrolysis and then the monosaccharides can be used
The bigger the carb the longer it takes to break down – more sustained energy
Carbs and Nutrition
Simple Carbs Complex Carbs Mono and disaccharides Sugars Very quick burning Spike in energy level Followed by a crash Make you want more of
them Need less in diet
Polysaccharides Starch and fiber Take longer to break
apart and burn Provides a steadier/more
constant energy source Whole grains, seeds Need more in diet
•The goal behind carb loading is to help our body store glycogen. •The more glycogen stored, the more energy is available to us on race/game day.
•Accomplished by increasing carb consumption and decreasing exercise intensity/duration.
Carb Pit Stop 1. The monomer of a carbohydrate is ______
2. The most common monosaccharide is ___
3. The sweetest monosaccharide is _____
4. The monosaccharides have the formula___
5. They all look different so they are ________
6. Table sugar is called ____________
7. Milk sugar is called ______________
8. The bond between monosaccharides is ___
9. The formula of a dissacharide is _____
10. The polysaccharide that can’t be broken down by humans is ___________
11. Excess sugar in humans is stored as ____
12. The type of carb found in plant cell walls is __
Fats, Oils, Waxes
Large amounts of C, H - little O Fats, oils, waxes Insoluble in water - nonpolar
Uses for Lipids
Energy storage – long term Insulation Padding for vital organs Cell membranes Waterproofing Buoyancy Healthy hair and skin Absorption of Vitamins A and D
MonomersFatty acids and glycerol (a type of alcohol)Can have 1, 2 or 3 fatty acidsAre called monoglycerides, diglycerides
and triglycerides
Types of Fatty Acids
1. Saturated – solid, bad Exs: lard, butter, animal fat, fat on meat
The Bad Fat Brothers
Polyunsaturated – several C-C double bonds, Exs: sunflower and corn oil
Monounsaturated – one C-C double bond, liquid, better for health, Exs: olive oil, canola oil
Types of Fatty Acids
Polyunsaturated
Saturated
Omega-3 fatsBest fat to eatProtects against heart disease, acts as an anti-
inflammatory, eases muscle aches, helps the brain
Lack of this fat is linked to depressionFound in tuna fish, salmon, walnuts
Trans-Fatty AcidsChemically processedWorst type of fat to consumeLead to heart disease and high cholesterolFound in stick margarine, commercially fried
foods, packaged baked goodsMany companies are now changing their
“formulas” to get rid of these fats
The Bad Fat Brothers
Types of Lipids
Triglycerides3 fatty acids and 1 glycerolFats – solid
Types of Lipids Oils – lipids that are liquid at room
temperature
Waxes – waterproofing
Steroids
Cholesterol2 types –
○ LDL – bad○ HDL - good
Steroid
Cholesterol
Proteins
Composed of C,H,O,N and S Are:
Structural building materials (ex: muscles)Functional chemical compounds (enzymes)
Foods such as eggs, cheese, meat, nuts
Proteins Made from amino acids There are only 20 different amino acids Amino acids used in different numbers
and combinations to make millions of proteins (like letters making words)
Central Carbon
leucine
valine
alanine
glycine“R”
“R”“R”
“R”
Each individual is unique because of their
proteins which is determined by your DNA
Non-essential amino acids – body can
make these
Essential amino acids – body cannot make
– must be obtained through food
10 essential – children 8 – adults
These are “recycled” throughout body and
ecosystem. (fish example)
Proteins are joined together by condensation
2 together – dipeptide Many together - polypeptide
Chains have 30-3000 amino acids
Special bond between amino acids is called peptide bond
Enzymes
Catalysts – speed up reactions so they can occur at normal body conditions
Substrate – what is being catalyzed Active site –where enzyme and
substrate interact
Enzymes
Lactase Enzyme
Enzymes
Can denature – unfold the protein
Examples:Sucrase LactaseLipase
Nucleic Acids Master molecules 2 types:
DNA – have directions (blueprint) for making proteins
RNA – transfers information
3 billion nucleotides to make up DNA in every cell in your body
Monomer is nucleotide3 parts
○ Phosphate○ Sugar○ Nitrogen base
REVIEW Macromolecule
PolymerMonomer Bond Uses
Carbs
Lipids
Proteins
Nucleic Acids