I. Chemistry – study of what substances are made ofand how they change and combine

A. Atom – fundamental unit of matter1. Subatomic particles:

no = neutron p+ = proton e- = electron

B. Element - each different kind of atom is a different element 1. Examples: C = carbon H = hydrogen

O = oxygen N = nitrogen

C. Compound - two or more elements chemically combined in definiteproportions

1. Examples: CO2 H2O NaCl C6H12O6

2. Molecules - types of compounds made of nonmetals only isomers – same molecular formula; different structural formula

= ALL C6H12O6

Structural Formula

D. Chemical reactions – process leading to changes in matter

2 H2 + O2 2 H2O(reactants) (products)

E. Compounds are classified into two broad groups:

1. Inorganic Compounds – come from nonlivingsubstances ( in = not organic = living)

2. Organic Compounds – come from livingsubstances

II. Biochemistry – chemistry of living organisms (text pages 44 – 53)

A. Organic compounds – compounds made by cellsand containing carbon

1. Example: C6H12O6 Glucose

2. Exception: CO2 Carbon Dioxide

3. Organic compounds in living cells are usually complex compounds that are so large they are called macromolecules (giant molecules) or biomolecules

4. Macromolecules are formed by process called polymerization – smaller units called monomers join together to form polymers

DRAw picture to

remember

5. Four kinds of organic compounds: a. carbohydratesb. proteinsc. lipidsd. nucleic acids

III. Carbohydrates

A. Provides energy for all

organisms — main source of energy for cells

B. Most carbohydrates are manufactured from plants by photosynthesis.

C. Structure: contains the elements C, H and O

usually in ratio of 1:2:1 or 1C : 2H : 1O

Example: C6H12O6 = GlucoseD. Food sources: Fruits, Vegetables, Grains, Pasta,

Rice, Sugar, Cookies, Cakes, etc…

E. Three groups of carbohydrates:

1. Monosaccharides = single sugar; basic structural unit from which larger carbohydrates are built

( mono = one sacchar = sugar)

Examples: sugars usually end in -ose

a. glucose – C6H12O6 -- most common, in every cell –produced by green plants

b. fructose -- C6H12O6 -- sugar in fruits

c. galactose -- C6H12O6 -- sugar in milk

d. isomers – same molecular formula; different structural formula

*Reminder – These are isomers

2. Disaccharide – double sugar (di = two)

a. sucrose - cane sugar (table sugar)

b. chemical reaction: 2 monosaccharides joined together to make a disaccharide

glucose + fructose sucrose + water

C6H12O6 + C6H12O6 C12H22O11 + H2O

(when water is released in a chemical reaction = dehydration synthesis)

3. Polysaccharide – many sugars (poly = many)

a. starch – polysaccharide stored in plants

potatoes, pasta, grains (bread, rice)

b. glycogen – polysaccharide stored in animals –stored in liver and muscles

c. cellulose – polysaccharide that gives support and structure to plant cells (fiber)

most abundant organic chemical on earth

What is the purpose of storing

sugars as polysaccharides in plant

and animal tissues?

Plants:

Animals:

Take 5: Complete concept

map for carbohydrates

Take 5: Complete concept

map for carbohydrates

E. Monomers/Polymers

1. General term for any small compounds that can be joined together to make larger compounds – monomer

example: glucose = monomer of a carbohydrate.

-many glucose molecules can be joined together by

dehydration synthesis to make a polysaccharide (carbohydrate)

2. General term for any large compound formed by combining monomers - polymer

example: Starch, Glycogen, Cellulose = polymer-These molecules are polymers made when many glucose molecules chemically combine.

Let’s Practice!

• Name the monomers for a birthday cake?

But what are the monomers for the ingredients?

V. Proteins (also called peptides or polypeptides)

A. Needed for growth, maintenance and repair of living materials

1. cell membrane, skin, nails, hair, bones and muscles made of protein

B. Fight disease – antibodies made of proteins

C. Control rate of chemical reactions in cells – enzymesmade of proteins

D. Food source – lean meat, fish, eggs, cheese, nuts, beans, dairy

E. Structure:1. proteins are polymers of molecules called amino acids

monomer = amino acid polymer = protein

2. contain the elements C, H, O and N

Dehydration Synthesis of Proteins

F. 20 different amino acids combine in different ways to make up thousands of different proteins

G. Examples of protein structures

Take 5:

Complete

concept

map for

Proteins

Enzymes: Function: Diagram:

VII. Enzymes Take 5 – read pages 56 – 58 in text

A. Enzymes are catalysts in living organisms

catalyst – substance that speeds up a chemical reaction

B. Most enzymes are made of proteins

C. Enzymes are not changed in a reaction and can be reused

D. Enzymes are specific – speed up only one type of chemical reaction

E. Lock and Key hypothesis – an explanation of how an enzyme works

F. Substrate – substance upon which a certain enzyme acts

G. Naming enzymes – add “ase” to substrate

a. maltose is substrate – maltase is enzyme

b. protein is substrate – protease is enzyme

H. One important function of enzymes is speeding up digestion of food

*Note: Anabolic – to build Catabolic – to break down

*Enzymes can create or break down molecules at incredible rates!!!*

The _substrate__

gets used up, but

the ___enzyme___

can be used again

indefinitely

Take 5: Complete

concept map for

Enzymes under the

protein Biomolecule

VII. Lipids

A. Functions:1. energy storage – twice as much

energy / g. as carbohydrates2. makes up part of the cell membrane 3. hormones are lipids – estrogen and testosterone

B. Examples:1. Fats – solid at room temperature – butter, lard (animal

fat)2. Oils – liquid at room temperature – corn oil, olive oil

(plant fats)

3. Phospholipids and cholesterol – makes up cell membranes

4. Steroids – type of hormone that can cross cell membrane directly into cells

5. Waxes – on leaves of plants to make them waterproof

C. Structure: fats and oils1. composed of glycerol and 3 fatty acids2. contain the elements C, H and O

When glycerol + 3 fatty acids combine to form 1 fat molecule, H2O is released = dehydration synthesis

D. Dietary importance1. Saturated fats – generally come from animal fats

a. Bad for you – deposited in arteries – cause heart disease

Saturated with hydrogens (H)No double bonds in fatty acid chain

2. Unsaturated fats – generally from plant oilsa. Better for you

Have one or more double bonds

3. Cholesterol – 2 sources

a. your body produces it – essential to life: helps produce certain hormones and part of cell membranes in animals

b. you consume it in food

1. bad cholesterol – LDL (low density lipoprotein) – goes to cells, excess deposited in arteries

2. good cholesterol – HDL(high density lipoprotein) –gets rid of excess LDL’s in arteries

Take 5: Complete

concept map for

Lipids

VI. Nucleic Acids

A. Function is to store and transmit genetic information from parent to offspring

B. Examples: DNA and RNA (Nucleotide)

• C. Contains the elements: C, H, O, N, P• D. Nucleic acids are made from monomers called

nucleotides.– The 3 components of a nucleotide are

• 5 – carbon sugar (deoxyribose or ribose) • Phosphate group• Nitrogenous Base

• E. Food source: all living food sources contain nucleic acids (i.e. they contain DNA/RNA). Food sources high in nucleic acids include items such as fish fruits, nuts, algae, and mushrooms.

Take 5: Complete

concept map for

nucleic acids