10/20 – Q of D Intro to Biochemistry 1. What do you think is meant by “you are what you eat”

10/20 – Q of D

Intro to Biochemistry

1. What do you think is meant by “you are what you eat”

Biochemistry Vocab1. Monomer

2. Polymer

3. Macromolecule

4. Carbohydrate

5. Monosaccharide

6. Disaccharide

7. Polysacchaide

8. Lipid

9. Fatty acid

10. Triglyceride

11. Oil

12. Protein

13. Amino acid

14. Peptide bond

15. Enzyme

16. Substrate

17. Active site

18. Nucleic acid

19. Nucleotide

Organic Compounds Exs: coal, wool, wood, oil, sugar Over 2 million compounds All organic compounds contain CARBON Exceptions: CO and CO2

Carbon Has an atomic number of 6 Which means it has 6 e- Can form 4 covalent bonds

Carbon

Bonds with other C or with H,O,N,S,P Can bond in straight chains, branched

chains, or rings

Branched chain

CarbonRing

Carbon variety

Carbon Video (on back of notes ) Main idea of part 1:

Main ideas of part 2:

Main ideas of part 3:

Main ideas of part 4:

Main ideas of part 5:

CARBON VIDEO

Functional Groups Can influence the characteristics and

chemical reactions

Ex: adding an OH functional group makes an alcohol. Ethane becomes ethanol

ETHANE ETHANOL

C2H6

COLORLESS, ODORLESS GAS

PART OF NATURAL GAS

C2H5OH LIQUID MADE DURING

FERMENTATION USED IN ALCOHOLIC

BEVERAGES USED AS AN ANTISEPTIC

Functional Group Examples

Building Molecules

Monomer each individual molecule, a building block

Polymer made by joining monomers together

Macromoleculea large polymer

Condensation (Dehydration Synthesis)The process of joining monomers to make

polymersMust remove 1 water for every bond formed

HydrolysisThe process of breaking apart polymersMust add 1 water for every bond that is broken

Chemical/Molecular FormulaEx: C6H12O6

Structural Formula

Isomer

Same chemical or molecular formula but different structural formula

i.e.…same parts but put together differently

Isomer Example:

Simple Sugar C6H12O6

Can be glucose, fructose or galactose (look at picture page)

GLUCOSE GALACTOSE FRUCTOSE

4 Organic molecules

Carbohydrates Lipids Proteins Nucleic Acids

Carbohydrates Sugars, Starches, Fiber

Carbohydrates

Composed of C H O Ratio of 1C:2H:1O 60% of diet End in – ose Quick energy, #1 fuel source for body Examples:

Carbohydrates

Monosaccharides – simple sugarsAre the building blocks (monomers) of

bigger carbohydrates3 most common:

1. Glucose○ Main energy source○ Dextrose○ Blood sugar, IV fluids

2. Fructosein fruit and

veggiessweetest

3. Galactosemilk/dairy

The 3 MonosaccharidesGlucose

Galactose

Fructose

The formula for all 3 monosaccharides is

C6H12O6 but they are all structurally

different so they are isomers.

Disaccharides – double sugars Formed by condensation Sucrose Lactose Maltose

Sucrose – table sugar○ Glucose + fructose

Lactose – milk sugar○ Glucose + galactose○ Lactose intolerant

Maltose – brewer’s sugar○ Glucose + glucose

Disaccharides

Formula C12H22O11

WHY?

C6H12O6

+ C6H12O6

C12H24O12

- H2O

C12H22O11

Glycosidic Linkage

Disaccharide Picture

Glycosidic linkage

MALTOSE

Polysaccharides complex sugars

100’s of sugars all bonded in same direction

100’s of sugars – but they are bonded in alternating directions

100’s of sugars in branched chains.

Starch

Plant starch Sugars bonded in the same direction Examples:

Glycogen Animal Starch Highly branched chains Stored in

liver and muscles

Cellulose

Bonded in opposite directions Humans cannot digest for ENERGY Eat for vitamins and minerals

CelluloseIs insoluble (doesn’t dissolve). Also called fiber.

Your body is lacking the enzyme to break the bonds apart and get out the energy.

Polysaccharides complex sugars

100’s of sugars all bonded in same direction

100’s of sugars – but they are bonded in alternating directions

100’s of sugars in branched chains.

Getting Energy from Polysacccharides Must be broken apart using the process

of hydrolysis and then the monosaccharides can be used

The bigger the carb the longer it takes to break down – more sustained energy

Carbs and Nutrition

Simple Carbs Complex Carbs Mono and disaccharides Sugars Very quick burning Spike in energy level Followed by a crash Make you want more of

them Need less in diet

Polysaccharides Starch and fiber Take longer to break

apart and burn Provides a steadier/more

constant energy source Whole grains, seeds Need more in diet

•The goal behind carb loading is to help our body store glycogen. •The more glycogen stored, the more energy is available to us on race/game day.

•Accomplished by increasing carb consumption and decreasing exercise intensity/duration.

Carb Pit Stop 1. The monomer of a carbohydrate is ______

2. The most common monosaccharide is ___

3. The sweetest monosaccharide is _____

4. The monosaccharides have the formula___

5. They all look different so they are ________

6. Table sugar is called ____________

7. Milk sugar is called ______________

8. The bond between monosaccharides is ___

9. The formula of a dissacharide is _____

10. The polysaccharide that can’t be broken down by humans is ___________

11. Excess sugar in humans is stored as ____

12. The type of carb found in plant cell walls is __

Fats, Oils, Waxes

Large amounts of C, H - little O Fats, oils, waxes Insoluble in water - nonpolar

Uses for Lipids

Energy storage – long term Insulation Padding for vital organs Cell membranes Waterproofing Buoyancy Healthy hair and skin Absorption of Vitamins A and D

MonomersFatty acids and glycerol (a type of alcohol)Can have 1, 2 or 3 fatty acidsAre called monoglycerides, diglycerides

and triglycerides

Types of Fatty Acids

1. Saturated – solid, bad Exs: lard, butter, animal fat, fat on meat

The Bad Fat Brothers

Polyunsaturated – several C-C double bonds, Exs: sunflower and corn oil

Monounsaturated – one C-C double bond, liquid, better for health, Exs: olive oil, canola oil

Types of Fatty Acids

Polyunsaturated

Saturated

Omega-3 fatsBest fat to eatProtects against heart disease, acts as an anti-

inflammatory, eases muscle aches, helps the brain

Lack of this fat is linked to depressionFound in tuna fish, salmon, walnuts

Trans-Fatty AcidsChemically processedWorst type of fat to consumeLead to heart disease and high cholesterolFound in stick margarine, commercially fried

foods, packaged baked goodsMany companies are now changing their

“formulas” to get rid of these fats

The Bad Fat Brothers

Types of Lipids

Triglycerides3 fatty acids and 1 glycerolFats – solid

Types of Lipids Oils – lipids that are liquid at room

temperature

Waxes – waterproofing

Steroids

Cholesterol2 types –

○ LDL – bad○ HDL - good

Steroid

Cholesterol

Proteins

Composed of C,H,O,N and S Are:

Structural building materials (ex: muscles)Functional chemical compounds (enzymes)

Foods such as eggs, cheese, meat, nuts

Proteins Made from amino acids There are only 20 different amino acids Amino acids used in different numbers

and combinations to make millions of proteins (like letters making words)

Central Carbon

leucine

valine

alanine

glycine“R”

“R”“R”

“R”

Each individual is unique because of their

proteins which is determined by your DNA

Non-essential amino acids – body can

make these

Essential amino acids – body cannot make

– must be obtained through food

10 essential – children 8 – adults

These are “recycled” throughout body and

ecosystem. (fish example)

Proteins are joined together by condensation

2 together – dipeptide Many together - polypeptide

Chains have 30-3000 amino acids

Special bond between amino acids is called peptide bond

Enzymes

Catalysts – speed up reactions so they can occur at normal body conditions

Substrate – what is being catalyzed Active site –where enzyme and

substrate interact

Enzymes

Lactase Enzyme

Enzymes

Can denature – unfold the protein

Examples:Sucrase LactaseLipase

Nucleic Acids Master molecules 2 types:

DNA – have directions (blueprint) for making proteins

RNA – transfers information

3 billion nucleotides to make up DNA in every cell in your body

Monomer is nucleotide3 parts

○ Phosphate○ Sugar○ Nitrogen base

REVIEW Macromolecule

PolymerMonomer Bond Uses

Carbs

Lipids

Proteins

Nucleic Acids