Biochemistry - Part One - Definitions and Topics

Covalent Bonds

A chemical link where two atoms share one or more pairs of electrons to stay together

Molecule

A group of two or more atoms bonded together through covalent or ionic bonds

Organic Molecule

A chemical structure built around a backbone of carbon atoms that are typically bonded to hydrogen atoms

Macronutrient

Essential nutrients that the body requires in large amounts to function. Proteins, lipids, carbohydrates, and nucleic acids.

Cohesion

Molecules sticking together

Adhesion

Particles or surfaces clinging to one another.

Surface Tension

The tension that is created when water molecules adhere together. This is a part of what allows things to float.

Soluability

The ability of a substance to form a solution with another substance.

Non-Polar

An even distribution of electrons, meaning its atoms share electrons equally. Polar and non-polar do not mix (oil & water)

Polar

An uneven distribution of electrical charge. Tends to stick to like charges

Density

The amount of mass packed into a given volume.

Biochemistry

The exploration of chemical substances, compounds, and vital processes occurring within living organisms. Focuses on Proteins, Carbohydrates, Lipids, and Nucleic Acids.

Macromolecules

Large molecules build from small repeating monomers.

Proteins (CHON)

Provides material for growth and repair, makes enzymes and other proteins, helps transport oxygen, and it may be used as fuel.

Carbohydrates (CHO)

Used primarily for energy, they provide carbon chains to build other molecules.

Their molecules are composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio.

They are polar and dissolve in water.

Lipids (CHO)

Provides material for building cell membranes, nerve cells, and hormones, they are also used as fuel.

Nucleic Acids (CHONP)

Provides genetic information for the cells in the form of DNA and RNA.

What are the three types of carbohydrates?

Monosaccharides, Dissacharides, and Polysaccharides

Monosaccharides (GFG)

The simplest form of a carbohydrate, consisting of a singular unit that cannot be broken down into smaller groups.

Glucose: primary source of energy for humans.

Fructose: found in plants.

Galactose: Found in dairy products.

Disaccharide (SLM)

Bonded together in a condensation reaction that produces water.

Water is required to break a _____ apart.

Sucrose: Table sugar.

Lactose: Milk sugar.

Maltose:

Polysaccharides (GSC)

Storage: Stores sugar for energy (Starch, Glycogen)

Structural: Are building materials for cells (Cellulose)

Glycogen: Energy storage in animals.

Starch: Energy storage in plants.

Cellulose: Structural support in plant cell walls.

What are the three types of lipids?

Triglycerides, Phospholipids, and Steroids.

Triglycerides

Has three fatty acids bonded to a glycerol molecule.

They store energy and help absorb some vitamins.

Saturated Fatty Acids

Max number of (C-H) bonds

Animal origins

Solid at room temperature

Hydrocarbon chain ending in a carboxyl group

Unsaturated Fatty Acids

(C=C) Double bonds

Plant origin

Liquid at room temperature due to double bonds causing the chains to kink

Trans Fatty Acids

Food chemists turn oils (unsaturated fats) into solid (saturated fats) by adding hydrogen to take away the double bonds.

Hydrogenation

A chemical reaction where hydrogen atoms are added to a molecule, used to saturate organic compounds.

Hydrophobic

Non-Polar

Does not want to bond with water

Hydrophillic

Polar

Tends to form hydrogen bonds with water

Electronegativity

An atom’s tendency to attract shared electrons in a chemical bond

Intramolecular Forces

A strong chemical bond that holds atoms together within a molecule.

Example: Hydrogen + Oxygen = H20

Intermolecular Forces

A weaker attractions between separate molecules

Example: H20 +H20 = Surface Tension

Polymers and their Monomers

Monosaccharide - Carbohydrates

Fatty Acid - Lipids

Nucleotide - Nucleotide

Amino Acid - Protein

Amino Acids

___ are made up of carbonyl groups, amino group (COOH), and an r group.

There are 20 variations.

Peptide bonds

Bonds amino acids together

Formed through condensation bonds (releases water)

Protein folding

Takes place in the endoplasmic reticulum

Vital for proteins to function properly

Diseases that are the result of errors in this process are alzheimers, parkinson’s, and cystic fibrosis.

Denaturation

When bonds in a protein are disrupted, it can lose its shape.

______ proteins can no longer perform their function.

______ can be caused by: a change in pH, temperature, addition of alcohol

DNA

A sugar phosphate that contains information to tell your cells what proteins to make and how to make them

Nucleobases:

• cytosine'

• Guanne

• Adenine

• Thymine

RNA

A sugar phosphate that converts the information stored in DNA into proteins

Nucleobases:

• cytosine'

• Guanne

• Adenine

• Uracil