Name ___________________________________ Per ____
Chapter 2: Biochemistry Review (mostly) Topics
Outline/Objectives:
A. Explain that matter is made-up of atoms (p. 51)
B. Explain that atoms are made-up of subatomic particles (protons, neutrons and
electrons; H+ = a proton) (p. 52)
C. Determine charges on each subatomic particle (p. 52)
D. Explain what an ion is (p. 55):
a. Anion
b. Cation
E. Know three main bond types (p. 55-57):
a. Ionic (steal)
b. Covalent (share)
c. Hydrogen (FON)
F. Chemical reactions (p. 58-59):
a. Parts:
i. Reactants (on left)
ii. Products (on right)
b. Types:
i. Decomposition (break-down)/hydration (add an OH and an H from
water)
ii. Synthesis (put together)/dehydration synthesis (remove an OH and H to
form water)
iii. Replacement (switching square dance partners)
iv. Conservation of matter
v. Conservation of energy
G. Structure and characteristics of water (p. 57-58):
a. Electronegativity of oxygen >>> electronegativity of hydrogen
b. Polar vs. non-polar
c. Hydrophilic vs. hydrophobic
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H. pH (p. 59-60):
a. 0 (acid)  7 (neutral)  14 (base)
b. [H+] vs. [OH-]
c. Physiological:
i. Arterial blood ~ 7.35  7.45
ii. Stomach ~ 2  3
iii. Intestines ~ 6.5  7.5
d. Buffers: CO2 + H2O  H2CO3  HCO3- + ???
I. Macromolecules (p. 61-68):
a. Carbohydrates (CHO):
i. Simple sugars (e.g. glucose)
ii. Complex carbs (e.g. bread)
b. Proteins:
i. e.g. meats, fish, poultry etc…
ii. Made-up of amino acids linked together by dehydration synthesis
iii. Fold using the following rules:
1. Hydrophobic/hydrophilic interactions
2. Hydrogen bonds
3. Charges
iv. Conformation (shape)
v. Denaturing (temp, pH, etc…)
c. Fats:
i. e.g. butter, oils
ii. 1 glycerol + 3 fatty acids synthesis)
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J. Distinguish between ionic, covalent, and hydrogen bonds, and give an example of a
molecule (or macromolecule) that demonstrates each.
K. Name the four types of chemical reactions.
L. Compare and contrast the major divisions (types of chemical reactions) of
metabolism, in terms of a general descriptive sentence, additional descriptive terms,
how energy is involved, whether bonds are formed or broken, and how water is
involved. Also write a chemical reaction for each and give an example important in
human metabolism.
M. Distinguish between organic and inorganic compounds.
N. List four inorganic substances of importance to humans.
O. Discuss the unique structure of a water molecule and name the bonds that hold
liquid water together.
P. List and discuss the characteristics of water.
Q. List the major electrolytes released by inorganic salts when placed in water and
explain how these electrolytes are needed for metabolic reactions.
R. Describe what happens to an acid and base when they are placed in water, and
discuss the significance of these products in the human body.
S. Illustrate the pH scale, denoting acid, neutral, and basic (alkaline) pH values. Also
denote the relationship between [H+] to [OH-] at each of the above pH's, and show
approximately where on that scale the following substances would fall: acetic acid,
distilled water, blood and ammonia.
T. Using the scale above, plot the pH values of any compounds you test in lab.
U. Name the value of physiological pH.
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V. Define the term buffer, and explain how the carbonic acid buffering system works in
humans.
W. List the four major organic substances needed for human survival, name the building
blocks that compose each, and give a general function for each.
X. Name the three types of atoms that compose sugars and lipids.
Y. Name three monosaccharides and three disaccharides.
Z. Name two polysaccharides, indicate whether each is a plant or animal carbohydrate,
and name the tissue where the animal carbohydrate is stored.
AA.
Distinguish between the three types of lipids, in terms of structure and function.
BB.
Compare and contrast saturated and unsaturated fats.
CC.
Name the bond that is formed when two amino acids are joined.
DD. Describe the levels of structural organization of a protein and explain the
significance of a protein's conformation on its overall function.
EE. Define the term denaturation and explain what conditions may cause a protein to
become denatured.
FF.List and discuss the many functions of proteins (Which is the most important?).
GG.
Discuss the structure of a nucleotide.
HH. Name the type of chemical bond that holds the chains of a DNA molecule
together.
II. List three differences between DNA and RNA.
JJ. Name the two types of nucleic acids, describe the structure of each, and give a
general function for each molecule.
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