chemical of the cell.ppt

7/27/2019 chemical of the cell.ppt

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Inorganic elements

State the name of elements

State the function of each elements in

animal and plant cell


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Water molecules


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List the importance of water in the

cell:

1. Biochemical reaction

2. Solvent

3. Transport medium

4. Maintaining osmotic balance

5. Support

6. Moisture alveoli7. Lubrication mucus

8. Maintaining body tempt


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Organic compound in the cell

Basic element:

C, H, O


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Always contain carbon andhydrogen

Usually contain covalent

bonds Usually large, unique

molecules with complexfunctions

Make up 40% of body mass


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Carbohydrate

Monosaccharide

Disaccharide

Polysaccharide


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Carbohydrates

Substances formed from C, H, and O

Main function is source of energy for ATP

formation

Forms only 2-3 % of total body weight glycogen is storage in liver and muscle tissue

sugar building blocks of DNA & RNA(deoxyribose & ribose sugars)

Only plants produce starch for energy storage


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Monosaccharides

GlucoseFructose

Galactose


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Characteristic of the

monosaccharide

Water soluble

Crystallization

Colorless Sweet to taste

Food test:


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Disaccharide

Sucrose

Maltose

Lactose


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Fatty acid

Glycerol


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List the importance of lipids


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List the importance of proteins:


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Amino acid

Essential

Need to take by food

Can be synthesized

by body First class protein

Found in animals

Non-essential

Almost found in plant

Can be synthesized by

our body


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Peptide bond can be broken by:

Heat

Dilute acids

Enzymes

Denaturation: Loss of three dimensional structure

By heat or chemical


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Polypeptide

chain


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Various protein structures

e.g.: hormone insulin

e.g.: hormone,

antibodies, enzyme

e.g.: hemoglobin


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DNA Structure


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DNA Structure

Huge molecules containing C, H, O, N and P

A molecule of DNA is a chain of nucleotides

Nucleotide

nitrogenous base (A-G-T-C), a 5- carbon sugar,

and a phosphate group


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Answer:

1. Proteins: most enzymesare proteins, primarilytertiaryandquaternary structures.

2. Catalyst: chemical agentthat acceleratesa

reaction without being permanently

changed in the process.


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3. Selective: enzymes are specific for which they

will catalyze (Specificity - dependsupon 3D shape).

4. Recycled: enzymes are reusable.


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http://localhost/var/www/apps/conversion/tmp/scratch_4/hanna.ppt


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Work rapidly

Not destroyed after reaction Can work both direction

Extremely specific

Denatured by high temperature

Sensitive to pH


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aseendings:

sucrase

maltase

lactase

Name according to substrate it catalyst

A few enzymes are named before : pepsin, trypsin, rennin


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Lock and key hypothesis

Enzyme is specific to its substrate

When pH change, the charge of active

sites change,


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Huge molecules

containing C, H, O, N and

phosphorus Each gene of our genetic

material is a piece of DNA

that controls the synthesis

of a specific protein

A molecule of DNA is a

chain of nucleotides

Nucleotide = nitrogenousbase (A-G-T-C), a 5-

carbon sugar, and a

phosphate group


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Factors affecting the rate of

enzymatic reactions


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pH [acidity and alkalinity]

Enzymes are affected by changes in pH

Most work best at pH 7

A change of pH, will change the active site

charge of enzyme molecules,

not able to form enzyme substrate

complex


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Rate of enzyme reaction

pH71 14

Pepsin

[stomach]

Amylase

[mouth]

Amylase

[duodenum]


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Heat

Most work best at optimum temperature

37 C

Extreme heat (above) denaturation of

enzyme molecule

Active site altered not able to form

enzyme substrate complex

In cold condition [below 20] enzyme

inactive


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TEMPT [c]


37 600

S b t t t ti


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Substrate concentration

If the concentration of substrate increase,

the chance for enzyme-substrate collision will increase .

When all active sites filled with substrate,

the rate remains constant.


Substrate concentration

E t ti


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Enzyme concentration

If the concentration of enzyme increase,

the chance for enzyme-substrate collision will increase .

When all substrate are used at one time,

the rate remains constant.


Enzyme concentration


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Design an experiment :

The effect of pH/ temperature

on enzymatic activities


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Enzymes in daily life

State the use of enzyme in:

Food production

Dairy industry

Biological detergent

Textile industry

Leather industry

Paper industry

chemical of the cell.ppt

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