Unit 3 – Chapter 3Biochemistry

Water – is a _______________ (different ends of the molecule are oppositely charged).

- This causes an attraction between water molecules and leads to the “sticky” nature of water.

- Also allows water to _________________________ ________________(sugar, salt, protein).

- Many dissolved (dissociated) ions are found in aqueous solutions in living things.

____________________– forms between water molecules (positive H end links to negative oxygen end). Causes water to have its “sticky” nature.

- Hydrogen bonds are _________________, but they play a role in many molecules.

____________ – attractiveforce between particles of the ______ kind.Ex.) Water bulging from the brim of a full glass.

____________ – attractive force between __________ substances. Ex.) Attraction between water and straw or meniscus in a graduated cylinder.

____________ – Adhesion/Cohesion working together to move liquids in narrow tubes, upward against the force of gravity. This is known as capillary action. _________________ ___________________________________.

Organic Compounds – made within living systems. A key feature is the presence of ____________ in organic compounds.

____________(Covalent Bonding) – carbon only has 4 e-’s in its outer shell…..it would like to have 8. Therefore, carbon will easily form covalent bonds to fill its shell.

- Carbon ___________________________________ ________________________________________. See page 52, figure 3-5

- NOTE – carbon will form double or triple bonds, if needed, to fill its outer shell.

_______________________– clusters of atoms that influence the properties of molecules they are a part of. Ex.) -OH (hydroxyl group) – if this is attached to an organic compound, it will form an alcohol.

____________ – smaller subunits that can join to form larger carbon compounds.

____________ – many monomers linked together.

____________ – very large molecule (polymer).Ex.) DNA

_______________________– the linking together of monomers to form a polymer – water is removed (condensed) from this reaction.

Ex.) ________ + ________ → _______ + ________- See figure 3-8, page 54____________ – Exact reverse of the

Condensation reaction above. Water is added to cause the breakdown of a polymer……See figure 3-9, page 54.

________________________ - energy currency for cells. Energy is stored between the bonds of the 3 phosphate groups in . All cell reactions are powered by energy stored in ATP.

Ex.) A-P-P-P + water → A-P-P + P + Energy

________________________________________ 1. Proteins

2. Nucleic Acids (DNA, RNA).

3. Carbohydrates

4. Lipids (fats)

_______________________ – made of carbon, hydrogen, and oxygen…….hydrogen and oxygen are always in a 2 to 1 ratio. **There are 3 classes of Carbs.

1. _______saccharides2. ______sacharides3. _____saccharidessugars

1. Monosaccharides – _________ ______________ (monomers)

- Most common monosaccharides: a. Glucose - main energy source for cells. b. Fructose – fruit sugar c. Galactose – milk sugar

*The above 3 monosaccharides are ISOMERS – they have the same

molecular makeup, but are in slightly different forms.

2. Dissacharides – ____________ – 2 monosaccharides joined together by a condensation reaction.

a. Sucrose (table sugar) = glucose + fructose

b. Lactose (milk sugar) = glucose + galactose

c. Maltose (malt sugar) = glucose + glucose

3. Polysaccharides – ________ monosaccharides joined together (polymer or macromolecules).

a. Starch – plants make it, we use for food.

b. Cellulose – plant cell walls….we cannot digest (fiber)……also wood, cotton fibers, etc.

Proteins – organic compounds made mainly of carbon, hydrogen, oxygen, and nitrogen.

_______________– monomer building blocks of proteins. (20 different kinds). See page 194.

Structure of Amino Acids – consist of a carbon atom bonded to 4 other functional groups:a. ________________b. __________________(-COOH)c. ________________(-NH₂) – note NH₃ = ammoniad. _____________– different in all 20 amino acids.

NOTE – as R – group changes, this givesproteins different shapes and properties. See page 56.

____________– condensation reaction that joins amino acids together. See page 57.

____________ – 2 amino acids linked by a peptide bond.

____________ – Many amino acids (can be 100’s) linked together by peptide bonds.

____________ = 1 or more polypeptides – often they bend and fold on one another to take on different 3D shapes and properties.

Protein Shapes – influenced by conditions such as Temperature, pH, etc.

Ex.) Egg Albumin → Heat → Egg White

Enzymes – most are proteins. 1,000’s act as ____________ ____________ - help many reactions take place.

Ex.) Lactase is an enzyme that helps us digest Lactose (milk sugar). If a person lacks this enzyme, they are lactose intolerant and get sick when they

consume dairy products.

Enzyme reactions depend on a physical fit between the enzyme and the substrate (the reactant being catalyzed)

___________________________– explains how enzymes work. Enzymes are very specific for the reactions they work in. See page 57 in book.

Lipids (fats, oils, waxes) – ____________________ _____ ____ ____________ ________ _______ . They have a higher ratio of carbon/hydrogen : oxygen than carbohydrates.- Lipids store

more energy than Carbs (9 calories/gram vs. 4 calories/gram in Carbs)

____________– make up most lipids.- They are long straight carbon chains + a

carboxyl group (-COOH) at one end-Fatty acids have both polar and non-polar

ends and 12 to 28 carbons in their chains. See page 58.

____________ = “water fearing” = the NON-carboxyl end of the fatty acid – this end is ____________ by water.

____________ = “water loving” = carboxyl end of fatty acid – this end is ____________ to water.

____________ – ______ ____________ ______ of dietary fat.

= Glycerol + 3 fatty acids.-glycerol never changes, BUT there are many

different types of fatty aids (some are saturated and some are unsaturated).

***If you change the fatty acids that are attached to the glycerol, you change the type of fat you get. That is – you get either saturated or unsaturated fats…..THIS MAKES A BIG DIFFERENCE FOR HEALTHY FOOD CHOICES!!!!!!!!!

____________– carbons in the fatty acid are bonded to 4 atoms….. ____________ are required to make the carbon e- shell complete. The carbons are “saturated with atoms”. Tend to be solid at room temperature.Exs.) lard, crisco, butter, fat in meats

____________– carbon atoms have to form double or triple bonds between themselves to fill their outer e- shell. Tend to be liquid at room temperature.Exs.) Plants oils such as – corn oil, olive oil, canola oil, peanut oil, etc.

*****Study after study indicate that diets high in saturated fat increase Cholesterol

production by the body. This is linked to a __________ of heart disease, clogging of blood vessels, colon cancer.

_______ __________ – have 2 fatty acids joined to a molecule of __________.

Attached to the glycerol are the 2 ___________.

- Glycerol is hydrophilic; fatty acids are hydrophobic. ***In a watery environment

phospholipids form double layers or phospholipid bilayers

Phospholipid Bilayer

The cell membrane is a glorified phospholipid bilayer

……SEE PG. 58.

_________ – is highly waterproof found in places like the wax coating on leaves and earwax.

Steroids – lipids made of _________________ ____________ .

Exs.) many animal hormones, testosterone, cholesterol, synthetic steroids.

____________– store hereditary information – also known as the genetic code. Exs.) DNA, RNA.

____________ – monomer building blocks of nucleic acids. Made up of a sugar + phosphate + nitrogen base. See page 59.

DNA = _____ _________________ (Deoxyribose is the sugar). Contains the master set of instructions to direct the cell’s activities.

RNA – ________ _______________ (Ribose is the sugar). Stores the information needed for making proteins.