Biochemistry Chapter 6. Atoms and their interactions.
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Transcript of Biochemistry Chapter 6. Atoms and their interactions.
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Biochemistry
Chapter 6
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Atoms and their interactions
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Elements
Substances that cannot be broken down into simpler chemical substances90 naturally occurring 25 essential to life
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Carbon (C), hydrogen (H), oxygen (O), and nitrogen (N) 96% of human bodyTrace elements present in small amounts Iron, magnesium, iodine
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Atoms
Smallest particle of an element that has the characteristics of that elementNucleus central portion Protons positive charge Neutrons no charge
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Atoms cont.
Electron cloud surrounds the nucleus Negative charge Travel in energy levels 1st level 2e- 2nd level 8e- 3rd level 8e- (18e- total)Most atoms have equal numbers of protons and electrons no net charge
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Isotopes
Atoms of the same element containing different numbers of neutronsEffects mass only (not charge)Some are unstable radioactive
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Carbon 12 6p and 6nCarbon 14 6 p and 8n
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Compounds and bonding
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Compound
Composed of atoms of 2 or more different elements that are chemically combinedWater H2O
Bonding occurs between atoms to reach stabilityStability = outermost energy level is full
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Covalent bonding sharing e-
H2O: O 6e- in 2nd level H 1e- in 1st level
Most compounds in living organisms have covalent bonds strong
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Ionic bonding gaining or losing e-
Produces ions charged particlesNaCl: Na 1e- in 3rd level Cl 7e- in 3rd level
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Chemical reactions
Breaking and forming bondsAtoms are rearranged to form new substancesMetabolism all the chemical reactions in an organism
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Chemical reactions cont.
Represented by chemical equations2H2 + O2 2H2O
2H2 + O2 are the reactants
2H2O is the product
The numbers of each atom must be = on each side of the equation
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Mixtures and solutions
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Mixture
Combination of substances that each retain their own propertiesCan easily be separatedSalt and pepper
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Solution
1 or more substances (solutes) are distributed equally in another (solvent)Cannot easily be separatedKool-Aid sugar dissolved in water
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Acids and bases
The pH scale
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Water and diffusion
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The importance of water
Essential for most life processesUniversal solventMeans of transport
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Polarity unequal distribution of charge
e- not shared equally positive and negative ends to a moleculePolar molecules attract other polar molecules and ions (opposites attract)
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Polarity continued
Form weak hydrogen bonds Cohesion water molecules stick together Adhesion water sticks to other molecules Capillary action water creeps up thin
tubes
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Water resists temperature changes
Requires a lot of heat to increase water temperatureInsulator helps maintain homeostasisExpands when freezes ice is less dense that water and floats
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Diffusion
Movement of particles from an area of high concentration to an area of lower concentrationDue to random movement of all molecules slowContinues until equilibrium is reached equal concentration on each side
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Diffusion Demonstration
http://www.indiana.edu/~phys215/lecture/lecnotes/lecgraphics/diffusion2.gif
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Diffusion cont.
Concentration gradient difference in concentration No energy required to move with the
gradient
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Rate is affected by
Concentration higher concentration of molecules = faster diffusion
Temperature higher temperatures = faster diffusion
Pressure higher pressure = faster diffusion
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Life substances
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Role of carbon organic compounds (C-H bonds)
Can form 4 different bonds versatile Straight chains, branched chains,
rings Any number of C atoms infinite
number of structures Isomer same formula, different
structures
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Role of carbon cont.
Polymers long chains of repeating units Made from smaller molecules bonded
together by the removal of water dehydration synthesis
Hydrolysis breaking apart polymers by adding water
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Opposite ReactionsDehydration Synthesis Hydrolysis
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Carbohydrates C:H:O in a 1:2:1 ratio
Used to store and release energyMonosaccharides simple sugars Building blocks of carbs Glucose C6H12O6
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Forms of glucoseLinear (dry) form Ring (dissolved) form
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Disaccharides 2 monosaccharides linked together Glucose + glucose maltose
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Carbs cont.
Polysaccharides polymers of monosaccharides Used for food storage Starch (plants), glycogen (animals),
and cellulose
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Lipids CHO
Less O than carbsUsed for energy storage, insulation, protection, cell membrane components
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Nonpolar insoluble in waterBuilding blocks 3 fatty acids and 1 glycerol moleculeFats, oils, and waxes
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Lipids cont.
Saturated fats C-C bonds are single Maximum amount of H Solid at room temperature Increase cholesterol levels cardiovascular
disease
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Unsaturated fats some C-C double bonds Liquid at room temperature Plant products Hydrogenation converting unsaturated to
saturated by adding hydrogen
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Proteins CHON
Used for tissue structure and cell metabolismBuilding blocks amino acids Humans need 20 different amino
acids Held together by peptide bonds
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Proteins cont.
Number and order of amino acids determines the protein Each protein has a specific 3-D shape Shape determines function Denaturation changing the shape of
a protein impairs it’s function
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Proteins cont.
Enzymes protein catalysts that change the rates of chemical reactions, but are not changed themselvesMost reactions will not occur without enzymesHighly specific 1 enzyme per substrate Lock and key model enzyme and substrate
fit together precisely to form an enzyme-substrate complex
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Proteins cont.
Factors affecting enzyme action:Concentrations of enzyme and substrateTemperature 37oC (human body temp.)pH of environmentHomeostasis must be maintained in order for enzymes to function
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Nucleic acids DNA and RNA
Store cellular information in code formBuilding blocks nucleotides 5-C sugar Nitrogenous base Phosphate group
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Nucleic acids cont.
DNA deoxyribonucleic acid Double helix structure Watson and
Crick Sugar is deoxyribose Bases: cytosine, guanine, adenine,
thymineRNA ribonucleic acid Single strand Sugar is ribose Bases: cytosine, guanine, adenine,
uracil
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