building blocks (digestive)

metabolism

all chemical reactions in the human body

anabolism

synthesis of simple molecules → complex molecules

catabolism

decomposition of complex molecules → simple molecules

dehydration synthesis

formation of a covalent bond via removing a water molecule

how does dehydration synthesis occur?

hydrolosis:

the breaking of a covalent bond via adding a water molecule

how does hydrolosis occur?

what do both dehydration synthesis & hydrolosis require?

enzymes

organic compound:

made in living things, ALWAYS have carbon

why is carbon the building block for life?

carbon can make up to four covalent bonds

• can also make one, two, or three

carbohydrates

major source of energy for cell function (three main types of carbs)

why do carbs only make up around 2% of cell mass?

they’re used so quickly in the body since it requires energy

monosaccharides

individual sugars

what are the three main types of monosaccharides?

glucose, galactose, fructose

disaccharides

chain with two sugars

what comes out of two glucose molecules bonding?

maltose

what comes out of one glucose and one galactose molecule bonding?

lactose (milk sugar)

what comes out of one glucose and one fructose molecule bonding?

sucrose (table sugar)

polysaccharides

chain with many sugars

main three polysaccharides

starch, celluose, glycogen

starch

• chain of glucose

• found in plants

  • stores glucose used for cell activity

• animals need to eat this to live

celluose

• found in plants

  • part of a plant’s cell wall

• chain of glucose

glycogen

• BRANCHED chain of glucose

• found in animals

  • used to store glucose energy for cell function

  • in liver and muscles

lipids

carbon compounds that are insoluble in water

what are lipids made out of?

triglycerides that have 1 glycerol and 3 fatty acids

what are the purpose of lipids?

• long-term energy storage

• insulation

• buoyancy

glycerol

chain of 3 carbon atoms

fatty acid

chain of carbon w carboxyl group (COOH) at the end

what’s the difference between saturated and unsaturated fatty acids?

the strength of the bond

• saturated have no double bonds

• unsaturated have a double bond, makes them bend

what are the characteristics of triglycerides created with saturated fatty acids?

• stable

• difficult to digest

• common in animals

• solid at room temperature

what are the characteristics of triglycerides created with unsaturated fatty acids?

• unstable

• easier to digest

• common in plants

• liquid @ room temp

how are fatty acids made & broken down?

• made via dehydration synthesis

• broken via hydrolysis

what is the chemical reaction for fat synthesis?

glycerol + 3 fatty acids → fat + 3H2O

protein

3d shape made of various amino acids

how are dipeptides created?

dehydration synthesis

what is the chemical reaction for dipeptide synthesis?

amino acid + amino acid = dipeptide + water

draw a diagram of how fat is synthesized

draw a diagram of how polypeptides are synthesized

denaturation

protein’s loss of its three-dimensional structure, loses ability to function

what two things could happen to denatured proteins?

they renature, or coagulate

renaturation

reforms same shape when removed

coagulation

reform different shape when removed

how to identify nucleic acids?

look for the phosphate

enzymes

specialized proteins that act like catalysts

catalyst

speeds up the rate of reaction, never used or changed

• lower activation speed, lower temperature

what are two characteristics of enzymes?

• specific 3D shape

• reusable

substrate

specific molecule that an enzyme combines with based on shape

what happens when an enzyme & substrate bond in their active site?

• bonds weaken, they become more reactive

what does the binding process rely on?

motion & collision of molecules with each other

what are the two things needed for increased binding?

more molecules, higher temps (faster-moving molecules)

what are the two exceptions to these rules?

• larger substrates

• embedded enzymes (into membrane or otherwise)

what can affect a reaction between an enzyme and substrate?

pH and temperature

coenzymes

vitamins that help substrates fit (organic)

cofactors

minerals that help substrates fit (inorganic)

how do you identify monosaccharides?

use benedict’s reagent, tuns orange in presence of monosaccharides

how do you identify polysaccharides?

use iodine, turns blue/black in presence of polysaccharides

how do you identify lipids?

grease spot, turns translucent in presence of lipids

how do you identify proteins?

use biuret’s reagent, turns purple in presence of protein