Chapter 2Chapter 2BiochemistryBiochemistry

BiologyBiology

I. I. BiochemistryBiochemistry

– – the chemistry of living thingsthe chemistry of living things

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A. Why is it important to study A. Why is it important to study biochemistry?biochemistry?

So we can…So we can…

B. What do organisms need in B. What do organisms need in order to live?order to live?

1. food1. food

2. water2. water

3. shelter (includes clothing)3. shelter (includes clothing)

Christensen, John W. and Teri L. Christensen. Global Science. Kendall/Hunt Publishing Company, Dubuque, Iowa. 2006.

C. What are the nutrients that we C. What are the nutrients that we need?need?

1. 1. OrganicOrganic

– – made from living made from living things/almost things/almost always always contain carboncontain carbon

a. proteina. protein

b. carbohydratesb. carbohydrates

c. lipids (fats)c. lipids (fats)

2. 2. InorganicInorganic

– – not made from living thingsnot made from living things

a. mineralsa. minerals

b. vitaminsb. vitamins

c. waterc. water

D. C, H, & O make up 99% of all D. C, H, & O make up 99% of all living thingsliving things

E. C, H, & O join in various E. C, H, & O join in various combinations to form four major combinations to form four major types of compoundstypes of compounds

1. carbohydrates1. carbohydrates

2. lipids2. lipids

3. proteins and nucleic acids3. proteins and nucleic acids

4. water4. water

II. CarbonII. Carbon

- organic compounds- organic compounds

atomic numberatomic number

symbolsymbol

element nameelement name

atomic massatomic mass

6

C

Carbon

12

# of protons# of protons 66

# of neutrons# of neutrons 66

# of electrons# of electrons 66

# electrons in first energy level# electrons in first energy level 22

# electrons in second energy level# electrons in second energy level 44

* Does Carbon like to give up * Does Carbon like to give up electrons, take electrons, or electrons, take electrons, or share electrons?share electrons?

All of the AboveAll of the Above

** Because of this, carbon forms ** Because of this, carbon forms molecules in many different molecules in many different ways – explaining the great ways – explaining the great variability in organisms.variability in organisms.

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A. A. PolymersPolymers

1. compounds consisting of 1. compounds consisting of repeated repeated linked unitslinked units

B. B. MonomersMonomers

1. a repeated, single-molecule 1. a repeated, single-molecule unit in unit in a polymera polymer

C. C. MacromoleculesMacromolecules

1. large polymers1. large polymers

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D. D. Condensation ReactionCondensation Reaction1. a chemical reaction which 1. a chemical reaction which water is water is producedproduced2. i.e. – monomers linking 2. i.e. – monomers linking together together forming polymersforming polymers

E. E. Hydrolysis ReactionHydrolysis Reaction1. the splitting of a molecule 1. the splitting of a molecule through through the the additionaddition of water of water2. i.e. – polymers into monomers2. i.e. – polymers into monomers

F. F. ATPATP

1. Adenosine Triphosphate1. Adenosine Triphosphate

2. a molecule present in 2. a molecule present in allall living living cells and acting as an energy cells and acting as an energy source for metabolic processessource for metabolic processes

III. NutritionIII. Nutrition

A. A. NutritionNutrition

1. the process by which 1. the process by which organisms eat food organisms eat food

and use it and use it to live, grow, and to live, grow, and reproducereproduce

Goodman, Harvey D. et al. Biology Today. Holt, Rinehart and Winston, Inc. Austin. 1991.

B. Proper NutritionB. Proper Nutrition

1. Increased productivity1. Increased productivity

2. Increased growth rate2. Increased growth rate

3. Increased plant performance3. Increased plant performance

4. Improved nutritional value4. Improved nutritional value

5. Increased profits5. Increased profits

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C. Poor NutritionC. Poor Nutrition

1. Slow growth1. Slow growth

2. Poor reproduction2. Poor reproduction

3. Lower production3. Lower production

4. Poor health4. Poor health

5. Increased death loss5. Increased death loss

NutrientsNutrients

• ““Soybeans have found their way into an eye-opening Soybeans have found their way into an eye-opening array of foods. Starting with the basics, there's soy milk, array of foods. Starting with the basics, there's soy milk, used in infant formulas. And the familiar Oriental staple used in infant formulas. And the familiar Oriental staple tofu, soybean curd, is made by coagulating soy milk. But tofu, soybean curd, is made by coagulating soy milk. But also consider soy yogurt, soyburgers, soy loaf, and soy also consider soy yogurt, soyburgers, soy loaf, and soy sausage. Soy oil is the most widely used edible oil in the sausage. Soy oil is the most widely used edible oil in the United States; you'll find it in mayonnaise, salad United States; you'll find it in mayonnaise, salad dressing, process cheese products, dessert frostings, and dressing, process cheese products, dessert frostings, and much more. Soy components such as protein and oil are much more. Soy components such as protein and oil are ingredients in dozens of everyday foods-from the granola ingredients in dozens of everyday foods-from the granola bar you eat for breakfast and the potato chips at lunch, bar you eat for breakfast and the potato chips at lunch, to a late-night sandwich. And, attention chocoholics! to a late-night sandwich. And, attention chocoholics! You'll be hard put to find a chocolate treat that lacks soy You'll be hard put to find a chocolate treat that lacks soy lecithin.”lecithin.”

• ““What more can we make of the soybeans? At one ARS What more can we make of the soybeans? At one ARS lab, we're cloning soy's genes for proteins, with an eye to lab, we're cloning soy's genes for proteins, with an eye to improving its nutritional quality. At another, we're trying improving its nutritional quality. At another, we're trying to learn how stress factors such as drought and heat to learn how stress factors such as drought and heat affect the plant's ability to flower. (Fewer flowers mean affect the plant's ability to flower. (Fewer flowers mean fewer beans, of course.) And we're breeding specialized fewer beans, of course.) And we're breeding specialized soybeans galore to tailor soy-based products for every soybeans galore to tailor soy-based products for every niche, from the supermarket to the export market!”niche, from the supermarket to the export market!”

• Photo by Scott Bauer – Agricultural Research.Photo by Scott Bauer – Agricultural Research.

IV. IV. WaterWater – Most Important – Most Important

A. Characteristics A. Characteristics

1. Excellent Solvent1. Excellent Solvent

2. High Heat Capacity2. High Heat Capacity

B. Major Component of BodyB. Major Component of Body

C. Polar CompoundC. Polar Compound1. compound with one side have 1. compound with one side have a a

positive charge and the other positive charge and the other having a negative chargehaving a negative charge

2. 2.

3. water has no charge3. water has no charge

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C. PurposeC. Purpose

1. Main solvent1. Main solvent

2. Reacts with chemical 2. Reacts with chemical compoundscompounds

3. Provides rigidity to plants3. Provides rigidity to plants

4. Regulates body temperature4. Regulates body temperature

D. Chemical PropertiesD. Chemical Properties1. 1. CohesionCohesion

a. bonding of water molecules a. bonding of water molecules to to each othereach other

b. heats and cools slowlyb. heats and cools slowly2. 2. AdhesionAdhesion

a. bonding of watera. bonding of water molecules molecules to to other substancesother substances3. 3. CapillarityCapillarity

a. the ability of a liquid to a. the ability of a liquid to move move upward against the force upward against the force of of gravity by molecular gravity by molecular attractionattraction

V. V. CarbohydratesCarbohydrates

A. Purpose A. Purpose

– – EnergyEnergy

B. organic compounds that B. organic compounds that contain contain H, C, O in the same H, C, O in the same ratio as waterratio as water

C. Three TypesC. Three Types

1. 1. MonosaccharidesMonosaccharides

– – simple sugarsimple sugar

a. glucosea. glucose

b. fructoseb. fructose

c. galactosec. galactoseStandafer, Ellen, et al. Modern Biology. Holt, Rinehart, and Winston. Austin. 1999.

2. 2. DisaccharidesDisaccharides

– – two monosaccharides two monosaccharides

a. lactosea. lactose

b. sucroseb. sucrose

c. maltosec. maltose

Standafer, Ellen, et al. Modern Biology. Holt, Rinehart, and Winston. Austin. 1999.

3. 3. PolysaccharidesPolysaccharides

– – 3 or more monosaccharides3 or more monosaccharides

a. glycogena. glycogen

b. starchb. starch

c. cellulosec. cellulose

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D. D. IsomerIsomer

1. same molecular composition, 1. same molecular composition, but but have different structureshave different structures

a. Glucose – Ca. Glucose – C6HH12OO6

b. fructose & galactoseb. fructose & galactose

VI. VI. MineralsMinerals

- found in rocks, soil, and water- found in rocks, soil, and water

A. PurposeA. Purpose

1. become part of the body – 1. become part of the body – bones, fluids, tissuesbones, fluids, tissues

2. chemical reactions 2. chemical reactions

(ie – nerve impulses)(ie – nerve impulses)

B. B. MacromineralsMacrominerals

– – needed in large needed in large quantitiesquantities

1. Na, Ca, P, K, Mg1. Na, Ca, P, K, Mg

C. C. Trace elementsTrace elements

– – needed in smaller quantities, needed in smaller quantities, still importantstill important

1. Cu, Sn, I, Fe1. Cu, Sn, I, Fe

D. AilmentsD. Ailments

1. Anemia1. Anemia

2. Fatigue, rapid pulse, 2. Fatigue, rapid pulse, increased increased appetiteappetite

3. muscle tremors or shaking3. muscle tremors or shaking

4. Osteoporosis4. Osteoporosis

VII. VII. VitaminsVitamins

– – catalyst for chemical reactionscatalyst for chemical reactions

A. PurposesA. Purposes

1. clotting of blood1. clotting of blood

2. formation of bones2. formation of bones

3. aiding reproduction3. aiding reproduction

4. keeping membranes healthy4. keeping membranes healthy

5. producing milk5. producing milk

6. prevention of nervous 6. prevention of nervous disordersdisorders

B. ClassifiedB. Classified

1. Water soluble vitamins1. Water soluble vitamins

– – C and BC and B

2. Fat soluble vitamins2. Fat soluble vitamins

– – A, D, E, and KA, D, E, and K

C. Needed in small amountsC. Needed in small amounts

VII. VII. ProteinProtein – found in all cells – found in all cells

A. Purpose A. Purpose

- build and repair cells - - build and repair cells - essentialessential

B. Amino Acids B. Amino Acids Dipeptide Dipeptide

Polypeptide Polypeptide Proteins Proteins

1. Proteins are made of 2 or 1. Proteins are made of 2 or more more polypeptidespolypeptides

C. 20 Amino Acids make 1,000s of C. 20 Amino Acids make 1,000s of proteinsproteins

D. D. EnzymesEnzymes

1. proteins that act as a catalyst in 1. proteins that act as a catalyst in intermediary metabolismintermediary metabolism

a. a series of chemical a. a series of chemical reactions reactions by which energy is by which energy is released slowly released slowly in controlled in controlled amounts that will not amounts that will not damage the damage the cellscells

2. enzymes speed up chemical 2. enzymes speed up chemical reactionsreactions by reducing the amount by reducing the amount of activation energy neededof activation energy needed

E. E. Nucleic AcidsNucleic Acids

1. carry all instructions for 1. carry all instructions for protein synthesis (production)protein synthesis (production)

2. types2. types

a. a. DNADNA

1) Deoxyribonucleic Acid1) Deoxyribonucleic Acid

2) hereditary information 2) hereditary information in in the form of a large the form of a large

moleculemolecule

3) records the 3) records the instructions instructions and and transmits them from transmits them from generation to generationgeneration to generation

4) found in the nucleus4) found in the nucleus

b. b. RNARNA

1) Ribonucleic Acid1) Ribonucleic Acid

2) stores and transfers 2) stores and transfers information information that is essential that is essential for the for the manufacturing of manufacturing of proteinsproteins

3) moves from the nucleus and 3) moves from the nucleus and into into the ribosomesthe ribosomes

c. c. NucleotidesNucleotides

1) monomers making up DNA & 1) monomers making up DNA & RNARNA

2) adenine, thymine, uracil, 2) adenine, thymine, uracil, cytosine, cytosine, guanineguanine

3) DNA – A-T, C-G3) DNA – A-T, C-G

4) RNA – A-U, C-G4) RNA – A-U, C-G

IX. LipidsIX. LipidsA. PurposeA. Purpose

1. storage of energy1. storage of energy2. add flavor to food/feed2. add flavor to food/feed3. increase palatability of 3. increase palatability of

food/feedfood/feed4. healthy skin and hair4. healthy skin and hair5. nervous system5. nervous system6. variety of chemical 6. variety of chemical

processesprocesses7. protection7. protection

B. CharacteristicsB. Characteristics

1. 1. HydrophobicHydrophobic

a. molecular repulsion of a. molecular repulsion of waterwater

b. nonpolarb. nonpolar

2. Not 2. Not HydrophilicHydrophilic

a. molecular attraction to a. molecular attraction to waterwater

3. combines through a 3. combines through a condensation reactioncondensation reaction

C. the cell membrane is composed C. the cell membrane is composed of lipidsof lipids

D. D. Three TypesThree Types

1. Triglycerides1. Triglycerides

a. a. oilsoils

1) liquid at room 1) liquid at room temperaturetemperature

2) seeds2) seeds

b. fatsb. fats

1) solid at room 1) solid at room temperaturetemperature

2) animal fat2) animal fat

2. 2. WaxWax

a. waterproofa. waterproof

b. in plants b. in plants

– – waxy coating on the waxy coating on the leaves/epidermis leaves/epidermis

(skin)(skin)

c. in animalsc. in animals

– – ear waxear wax

3. 3. SteroidsSteroids

a. cholesterol and cortisonea. cholesterol and cortisone

b. hormones, nerve tissue, b. hormones, nerve tissue, toad toad venoms, and plant venoms, and plant poisonspoisons

c. do not dissolve in waterc. do not dissolve in water

E. Essential fatty acids are not E. Essential fatty acids are not created by the bodycreated by the body

1. Saturated fatty acids1. Saturated fatty acids

2. Polyunsaturated fatty acids2. Polyunsaturated fatty acids

CarbonCompounds

include

that consist of

which contain

that consist of that consist of that consist of

which contain which contain which contain

Carbohydrates Lipids Nucleic acids Proteins

Sugars and starches

Fats and oils Nucleotides Amino Acids

C, H, O C, H, O C, H, N, O, P C, H, O, N

I.I.