Body Chemistry

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

4 Main Classes

• 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)

Monomers PolymersMacromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS

What are some carbohydrates?

• Potato• Pasta• Milk• Apples • "Fiber” is also a carbohydrate

(cellulose) we can’t digest it.

Foods:

Elements• C H O• In a 1:2:1 ratio (always twice as much hydrogen!)

Purpose/Function

• Main purpose is short term ENERGY!• Larger molecules either store energy or build

structures

• ONE SUGAR MOLECULE Example:

SMALLER UNITS (MONOMERS):

• Two sugars bound together

• Di- means TWO

sucrose(glucose + fructose)

maltose(glucose + glucose)

lactose(glucose + galactose)

Disaccharide

LARGER UNITS (POLYMERS):

Cellulose

Structural carb in PLANTS cell walls

Aka “FIBER”

Chitin

Structural carb Exoskeletons of arthropods (insects, crabs, lobsters, crayfish etc.)

Glycogen

Animals only! Stored in LIVER as granules

Stores carbohydrates for approx. 24 hours (then carbs convert into fat!)

Starch

Plants only!

Carb storage in plants

• 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

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.

Lipids

Foods high in FatsButterProcessed meats like sausage and salamiAvocado Nuts

Lipids(Commonly known as fats)

Elements: Contain C H O (no ratio)

Main functions Long term storage of energyInsulationProtectionForm membranesHormones (steroids)

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)

SMALLER UNITS: Phospholipids (in cell membranes!)

• Phosphate/glycerol attached to 2 fatty acids• ‘Head’ is hydrophilic• ‘Tails’ are hydrophobic

LARGER UNITS: Steroids..

4 carbon rings joined to one another.Chemical signals

(Hormones)Structure (Cholesterol)

Examples: sex hormones, cortisol, & cholesterol

High levels of cholesterol can cause cardiovascular disease

WAXES

• Hydrophobic protective covering on plants to prevent water loss

Double Bond!

Additional Info:SATURATED FATS

• “Bad Fat”

• Fatty acid has Single bonds

• Found in most

animal fats

• Solid at room temperature

UNSATURATED FAT• “Good Fat”

• Double bonds in fatty acid

• Found in fruits, vegetables, fish, and oils

• Liquid at room temperature

Test for lipids Paper testPaper will become dark and “Waxy” in the presence of fat

Ethanol Solubility TestOil floats in water, dissolves in ethanol

TRANS FATS

• Good Fat vs. Bad Fat

Proteins

PROTEINSFoods with proteins: Steak, meat, poultry, eggs, soybeans, tofu

Elements: C H O N S

PURPOSE:1. Structure

– Keratin hair, nails, skin

2. Hormones (signaling between cells)

– Insulin, Human growth hormone

3. Enzymes– Speed up chemical reactions

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

20 Amino Acids

Side Note: What is Phenylalanine? Is it bad for you?

• Coke Can, Yogurt, Mints

Phenylketonuria (PKU)Amino acid called phenylalanine

Does eating turkey make you sleepy?

• Tryptophan- Amino Acid

Larger Units:Peptides / Proteins

• Peptide bond Chain of 50-100 amino acids linked together = Polypeptide

100+ amino acids linked = protein

OTHER INFO• Protein shape

DETERMINES its function!– Analogy- fork, knife, spoon

Keratin ( Hair Protein)

OTHER INFO (con.’t)Examples of proteins

Hemoglobin - carries oxygen in bloodstream

(4 polypeptide strands)

Actin & Myosin - muscle fibers

OTHER INFO. (con.’t)• Denaturation- protein loses its normal

configuration– pH– Temperature– Salinity

What happens to proteins when you heat them?

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

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)

Monomers Polymers

Macromolecules: link many small similar units called MONOMERS together to make long chain POLYMERS

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

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)

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?

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?

II. Activation Energy The energy needed to get a reaction started

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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Enzymes

FreeEnergy

Progress of the reaction

Reactants

Products

Free energy of activation

Without EnzymeWith Enzyme

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

V. Lock & Key Model

•Lock is the enzyme•Key is the substrate•The lock hole is the active site

• Enzymes can only catalyze 1 reaction because they only allow substrates with one particular shape to bond

oes not fit!

Factors that Affect Enzyme Performance

• Temperature • pH • Salinity• Concentration of enzyme or substrate

Temperature• Enzymes are PROTEIN • Heat too high they can

denature

pH

• Enzymes work best at an ‘optimal’ pH

• Proteins they can denature

Enzymes are Reusable

• Enzymes will speed the reaction for a substrate

• It will release the product and will work on another substrate

Examples • Lipase • Protease • Lactase • Sucrase • Amylase

• Life is not possible without enzymes! !!!!!!!

Enzymes

http://www.youtube.com/watch?v=hoBhOdQV7vw