Unit 11
The study of the chemistry of living things.
Organism:
80% water
20% mostly organic molecules (carbon based)
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Earth’s Crust vs. Human
Earth
Human
Oxygen 46%
Oxygen 65%
Silicon 28%
Carbon 18.5%
Aluminum 8.0%
Hydrogen 9.5%
Iron 6%
Nitrogen 3%
Magnesium 4%
Calcium 1.5%
Calcium 2.4%
Phosphorus 1%
Potassium 2.3%
Potassium .4%
4 Types
Protein
Carbohydrates
Lipids
Nucleic Acids
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A polymer formed from amino acids linked
together by amide groups.
Amino Acids:
 20 different amino acids make all proteins.
 Contain carbon, nitrogen, oxygen, hydrogen,
and sulfur.
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Condensation reaction creating a peptide
bond.
A chain of amino acids is called a polypeptide
chain.
Proteins can be made of one or more
polypeptide chains.
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About half of the proteins in your body
function as catalysts in cell reactions.
◦ Lactase(splits lactose into glucose and galactose)
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Structural proteins provide strength and give
your body its shape.
◦ Collagen(ligaments, tendons, and cartilage)
◦ Keratin(hair, fingernails ,hooves , and skin)
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Other proteins function as transport
substances.
◦ Hemoglobin(makes up red blood cells/transport O)
◦ Fibrin (blood clotting)
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Have 3D structure because of polypeptide
folding.
Geometric shape extremely important
because it determines chemical interactions.
◦ Antibodies: Protect body from invaders, antibodies
recognize foreign bodies by specific bonding.
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3D shape is broken and protein unfolds.
Causes include high temperatures, pH
extremes, agitation, and chemical treatments.
Eggs:
◦ Whipping
◦ Cooking
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Hot springs:
◦ Bacteria
A biomolecule that contains the elements
carbon, hydrogen, and oxygen, in a ratio of
1:2:1.
Monosaccharides are smallest carbohydrates
also known as simple sugars.
 Glucose
 Fructose
 Galactose
Two monosaccharides linked together in a
condensation reaction.
 Sucrose: table sugar
 Lactose: milk sugar
 Maltose: malt sugar
Large carbohydrates containing a long chain of
monosaccharides.
 Starch:store energy in plants, slightly
branched
 Glycogen: found in muscle of animals, highly
branched
 Cellulose: structural molecule in plants,
linear, cannot be digested by humans
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The large carbohydrates in pasta, bread, and
fruit are broken down into glucose which is
the main source of energy in our body.
Also play a structural role in some organisms.
◦ Cellulose (strength and support in plants)
◦ Chitin (forms exoskeleton of insects and
arthropods)
A biomolecule that contains a large proportion
of C-H bonds and less oxygen than a
carbohydrate.
Fatty acids are long carbon chains with a
carboxylic acid at the end. (most 12 to 26
carbons)
Ex: oleic acid (major component of olive oil)
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Saturated fat: Only single bonds attaching
each carbon.
Monounsaturated fat: Has one carbon/carbon
double bond.
Polyunsaturated: Two or more double bonds
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When an organism takes in more food than
needed the excess energy is stored by atoms
bonding into a lipid molecule.
Lipids also form membranes that surround
cells as barriers. Include cholesterol and
phospholipids.
A lipid what has a specific four-ring structure;
all steroids are based off of the same basic
four rings.
Cholesterol (Structural)
Sex Hormones (testosterone, estrogen, etc.)
Vitamin D:
• Reduce chances of heart disease
• Dramatically reduce chances of cancer
• Extremely helpful against osteoporosis
• Very good for the immune system
• Helps fight depression
• Reduces acne
• Helps reduce chances of getting Alzheimers
• May also help with weight loss
• Help prevent pathological muscle weakness
• Combat type II diabetes and the metabolic syndrome
Diets high in saturated fats have been linked to
cardiovascular problem such as heart disease.
High cholesterol levels are associated with the
thickening and stiffening of blood vessels.
A large polymer containing carbon, hydrogen,
oxygen, nitrogen, and phosphorus.
Two types:
 DNA (deoxyribose nucleic acid)
 RNA (ribose nucleic acid)
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Not essential to the human diet.
The body can form them from proteins and
carbohydrates.
Regulate the cells by controlling the synthesis
of new proteins.
Organic molecules that are required in small
amounts in the diet.
Two major classes:
 Water-soluble (Vitamin-B series, Vitamin C)
 Fat-soluble ( Vitamin A, D, E , and K)
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These vitamins are not stored in the body.
They are eliminated in urine. Due to the
elimination we need a continuous supply in
our diet.
Deficiencies:
◦ Vitamin C: Scurvy, bleeding gums
◦ Vitamin B1: Mental confusion, impaired growth
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These vitamins are stored for long periods of
time and if consumed in large quantities can
lead to toxicity.
Should not be taken as supplements in mega
doses.
Overconsumption:
◦ Vitamin A: nausea, loss of hair, liver enlargement
◦ Vitamin D: mental retardation, movement of
calcium from bones to soft tissue
◦ Vitamin E: Digestive tract disorder