Enzymes/Macromolecules/Bonding- covalent and ionic

Enzymes Enzymes are proteins that help to

speed up chemical reactions in the body

Shape of Enzyme determines its function

High temperature or extreme pH values may effect the shape of an enzyme molecule (denaturing). Makes enzymes useless

Reaction Without-Enzymes

Reaction With-Enzymes

Enzymes are Specific

An enzyme can be used for a specific reaction

Double sugar needs to be broken apart

Only one enzyme can function for this reaction

Shape of an Enzyme can determine its functions

Enzymes

Enzymes

Denaturing

Denaturing Change in shape of

enzyme due to high temperature or extreme pH

Denaturing

Irreversible process, enzyme will not work anymore

Macromolecules

Large Molecules Populate a cell and provide it with

important functions of life Structural support Source of stored fuel Ability to store and retrieve genetic

information Ability to speed biochemical reactions

Four major types of Macromolecules

Lipids Carbohydrates Nucleic Acids Proteins

Polymers: chain of similar units or monomers, that are linked together by covalent bonds

Diverse groups of molecules in nonpolymorphic form Lipids

Carbohydrates Nucleic Acids Proteins

SugarsNucleotides

Amino Acids

Four major types of Macromolecules

Proteins

Chains of Amino Acids linked with Polypeptide Bonds

20 Amino Acids make Proteins, each differing only in the side chain

Properties of side chains account for structural and functional differences

Protein

Carbohydrates Simple sugars called

monosaccharides as well as large sugars called polysaccharides

Glucose is hexose, a sugar composed of 6 carbon atoms, usually found in a ring form

Starch macromolecule is a polysaccharide composed of 1000s of glucose units

Carbohydrates

Nucleic Acid DNA and RNA are nucleic acid Two polymers with complementary

nucleotide sequence can pair with each other

Pairing allows NA with the ability to Store Transmit Retrieve

genetic information

Nucleic Acid

Lipids

Triglyceride is composed of 3 fatty acid and 1 glycerol molecule

Fatty acids attach to Glycerol by covalent ester bond

Long hydrocarbon chain of each fatty acid makes the triglyceride molecule nonpolar and hydrophobic

Lipids

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