Study Guide Biochemistry and Enzymes
Intro to Macromolecules:
Basic vocabulary: o Macromolecule, monomer, polymer, Organic, Inorganic, hydrocarbons; o Begin by defining each of these words on your paper, providing any relevant descriptions and include examples of each. CHALLENGE yourself with your examples (in other words, putting the obvious examples isn’t always helpful)
Building and Breaking down molecules o Dehydration synthesis vs. Hydrolysis o Know which is building and which is breaking down o What atoms are added to or subtracted from the reaction o Be able to draw products of either reaction when given the reactants
 Amino acids  polypeptide

Fatty acids and glycerol

Triglyceride

Monosaccharides

Polysacharides
Carbohydrates o Basic vocabulary:

Define: monosaccharide, disaccharide, polysaccharide

Include the following examples in the correct category: glucose, fructose, ribose, lactose, sucrose, Amylose (starch), cellulose (fiber), chitin, glycogen o Structure:

What elements make up carbs?

What ratio of these elements make up a monosacch?

Draw a picture of a monosaccharide, a disaccharide and a polysaccharide

Draw a diagram of how two monosaccharides are linked to make disaccharides o Functions:
 Know ALL of the functions and the specific differences between them

You are responsible for the specific functions of Amylose (starch), cellulose (fiber), glycogen AND what organism they might be found in

What is special about starch vs. cellulose in terms of our digestive system?

How can cows eat grass??????
Lipids: o Basic vocabulary:

Define: saturated, unsaturated, trans vs cis, INCLUDING their chemical differences, health effects and phase at room temperature.
 Hydrogenation….what is it, and how do food scientists use it. o Examples:

List triglycerides (fats or oils), steroids (cholesterol), phospholipids and waxes as your examples of lipids o Structure

What elements make up lipids?

What components are linked to make a triglycerides?

Draw the reaction linking glycerol and three fatty acids. Label all the parts

Recognize the structure of a steroid.

o Functions:

List the specific functions of lipids including phospholipids

Why is there more energy per gram in lipids than carbs?
Proteins: o Basic vocabulary:
 Define: Amino group, carboxyl group and variable R group; Peptide bond o Structure :

What elements make up proteins?

Draw a diagram of an amino acid and label its parts

Draw a diagram of the dehydration synthesis of two amino acids. How is this different than dehydration synthesis in carbs and lipids?

List the four levels of protein folding and describe what is included in each

What determines the sequence of amino acids in a protein?

How does denaturation affect protein structure?

Essential vs. non-essential amino acids?
 Why do we need to eat protein in our diet? o Function

List the major functions of proteins discussed in class
Enzymes: ase refers to enzymes!
Basics : o Begin with a definition of what an enzyme is, what it does and how o What is “enzyme specificity”?
Structure : o Explain how the structure of an enzyme relates to its function. Include a discussion of the levels of protein structure, active site and relationship to substrate o Compare and contrast the two theories of enzyme function (induced fit vs. lock and key)
Optimal conditions : o Explain how each of the following change the rate of a chemical reaction: temperature (high AND low), pH, substrate concentration. Use proper vocabulary (denaturation) and a description of what it means (what levels of protein structure are effected) o Explain how some enzymes need helper molecules and how they work. Include the two types and examples of each.
Energy Diagram o Draw an energy diagram and label the activation energy. o Define activation energy, endergonic and exergonic. o Describe how one can tell the two types of reactions above apart.
Enzyme inhibition o Explain why the body would want to shut a reaction down o Describe and compare the two types of inhibition. Diagrams are ok for studying but you must be able to VERBALLY explain the process
Lab information:
Enzymes: o Know the substrates and products of lactase, amylase, catalase and lipase (HINT
TRIGLYCERIDES)

Testing for Macromolecules: o Know what iodine, benedicts, biuret test for and how to interpret data for these tests
General tips:
You will not be asked to draw structure from memory but you WILL need to recognize the structures on this study guide.
ALSO given structure of reactants you should be able to draw the finished products of dehydration synthesis
OR Hydrolysis.
(for example: here are some pictures of glycerol and fatty acids, now draw a triglyceride and water)
Most importantly……beet-beet sugar beet-beet sugar beet-beet sugar bee-eet.
Nucleic Acids:
o Basic Vocabulary:

Define: Nucleus, Phosphate group, nitrogenous base o Structure:

What elements make up nucleic acids

Diagram a nucleotide and label the three parts

What is the general shape of both nucleic acids
 Compare and contrast RNA and DNA structurally o Function: Compare what RNA and DNA do.