The Chemistry of Life

Biochemistry

Organic Compounds Contain Carbon (C)

I. Groups

A. Carbohydrates

B. Proteins

C. Lipids

D. Nucleic Acids

II. Carbohydrates

A. Contain the elements 1. Carbon (C) 2. Hydrogen (H) 3. Oxygen (O)

B. Function – Energy SourceC. Types

1. Sugars2. Starches3. Cellulose

D. Monosaccharide – Simple Sugar1. Glucose (Dextrose) – C6H12O6 (blood sugar)2. Fructose – C6H12O6 (found in fruit)3. Galactose – C6H12O6

4. All are Isomers – same formula different structure

II. Carbohydrates

E. Disaccharides – Double Sugar1. Glucose + Glucose Maltose (malt sugar)

2. Glucose + Fructose Sucrose (table sugar)

3. Glucose + Galactose Lactose (milk sugar)

F. Formation of a Disaccharide1. Dehydration Synthesis

2. Formula – C6H12O6 + C6H12O6 C12H22O11 + H2O

II. Carbohydrates

G. Breakdown of a Disaccharide 1. Hydrolysis 2. Formula – C12H22O11 + H2O C6H12O6 + C6H12O6

3. Examples

a. Maltose + Water Glucose + Glucose

b. Sucrose + Water Glucose + Fructose

c. Lactose + Water Glucose + Galactose

II. Carbohydrates

H. Polysaccharides (more than 2 glucose units bonded) 1. Plant Starch

a. hundreds of glucose units bonded together b. plants store starch for energy in roots, stems and leaves c. examples 1) corn 2) potatoes 3) onions 4) carrots2. Glycogen - Animal starch

a. hundreds – thousands of glucose units bonded together b. stored in the liver & muscles as back up energy c. if you don’t eat any other carbohydrates for two days your glycogen supply will get used up

II. Carbohydrates

H. Polysaccharides 3. Cellulose a. found in plant cell walls – for support b. cannot be digested by humans (can’t break the bonds) c. adds fiber to your diet d. helps to keep your digestive system clear e. main component in wood and paper f. animals that eat plants (herbivores) have bacteria that will help to break down the cellulose

II. Carbohydrates

I. Food sources that contain

carbohydrates1. rice

2. pasta

3. flour

4. beans

5. bread

6. beer

7. candy

8. soda

III. ProteinsA. Contain Carbon, Hydrogen, Oxygen and Nitrogen (CHON)B. Function

1. build and repair cells2. found in all organs 3. make up your skin, hair, and fingernails4. make up your bones, tendons, ligaments and cartilage5. special proteins called enzymes regulate chemical

reactions6. make up your blood and help fight disease

C. made up of smaller subunits called amino acids1. 20 different amino acids2. all amino acids share the same basic parts a) a carboxyl group - (COOH) b) a amine group (amino group) (NH2) c) a R group – variable group (it changes) d) a central carbon (C)

III. Proteins

3. an example of amino acid and it’s labeled parts

Basic Structure

                                  

III. Proteins4. if you replace the R group with a Hydrogen (H) you

have an amino acid called Glycine 5. if you replace the R group with CH2 – OH you have an amino acid called SerineD. Formation of a Dipeptide

1. two amino acids bonded together2. bond found between amino acids is called a peptide

bond3. the amino group from one amino acid bonds to the

carboxyl group of the next amino acid4. water is removed for the bond to form (dehydration

synthesis)

III. Proteins

Formation of a Dipeptide

III. Proteins

E. Formation of a polypeptide

1. more than two amino acids bonded together

2. formed by dehydration synthesis

F. Formation of a protein

1. two or more polypeptide chains bonded together

2. the arrangement of the amino acids determines the protein

III. Proteins

Protein Stucture

III. Proteins

G. Foods high in protein include:1. beef2. poultry (chicken, turkey, and eggs)3. fish4. milk5. legumes - beans, peas and lentils, etc.)6. peanuts7. tofu (soybeans)8. Hoummus (sesame seeds and chickpeas)

9. seeds – sesame, pumpkin and sunflower, etc.

IV. LipidsA. contain the elements carbon, hydrogen and oxygenB. Function

1. stores energy (used as a reserve)2. insulation and protection of organs ( kidneys, heart)3. temperature insulation (ex. Polar Bears, Marine Mammals)

C. Important property of lipids – DO NOT DISSOLVE IN WATER

D. more energy from lipids than from carbohydrates (more bonds=more energy) E. Types of lipids 1. Fats – stored by animals a. solid at room temperature b. found in butter, bacon (animal muscle) and lard c. saturated fats

1) no double bonds 2) meat and dairy products

IV. Lipids2. Oils

a. liquid at room temperature b. from plant seeds

1) soybean oil 2) vegetable oil (blended oil) 3) olive oil 4) corn oil c. polyunsaturated fats 1) has double bonds

2) helps prevent heart disease 3. Waxes a. waterproof b. found in plants – protection on leaves c. found in animals – earwax- protects against bacteria 4. Steroids a. found as hormones 1) males – testosterone 2) female – progesterone & estrogen

IV. Lipids

b. toad venoms

c. plant venoms

d. Cholesterol

1)important to form cell membranes

2) excessive amounts in diet can lead to heart disease

and clogging of arteries

F. formation of a triglyceride

1. 1 Glycerol

2. 3 fatty acids

V. Nucleic Acids

A. Large complex MACROmolecules that contain genetic information for inheritance.

B. Contain the elements:

1. Carbon (C)

2. hydrogen (H)

3. oxygen (O)

4. nitrogen (N)

C. Two types of nucleic acids

1. DNA (deoxyribonucleic acid) – carries instructions that

control the activities of a cell

2. RNA – uses DNA code to make proteins

DNA