BIOCHEMISTRY

STUDY OF
BIOLOGICAL
CHEMICALS
 Building of Macromolecules
Monomer: Dimer: Polymer:
 A basic  Molecule  A molecule
structure of a composed of formed by linking
particular two large numbers of
molecule monomers monomers in a
repetitive
 The smallest
fashion.
repeating unit of
a polymer
Macromolecules
• Carbohydrates
• Proteins
• Lipids
 CHARACTERISTICS OF BIOLOGICAL MACROMOLECULES
Macromolecules Monomer Examples Functions
Carbohydrates Monosaccharides M: fructose (fruit sugar), •Store energy
a) Simple carbs (e.g. glucose) glucose, galactose •Tough component of plant cell walls
•Monosaccharides D: sucrose •Tough exterior covering
•Disaccharides P: starch (wheat flour),
b) Complex carbs cellulose (paper), chitin
•polysaccharides (crab shells)

Lipids Glycerol + Butter •Store energy

Glycerides fatty acids Membranes •Cell membrane components
Phospholipids testoserone •Act as chemical messengers
Steroids

Proteins Amino acids Enzymes •Help chemical reactions take place

Globular Hemoglobin •Transport materials through body
Fibrous hair •Support cell & body surfaces

Nucleic acids Nucleotide DNA •Store hereditary data (DNA)

RNA •Decode hereditary data (RNA)
Carbohydrates
CHARACTERISTI SIMPLE COMPLEX
CS CARBOHYDRATES CARBOHYDRATES
composition monosaccharides (monomers) Polysaccharides
& disaccharides (dimers) (polymers)
taste sweet Generally starchy
Basic makeup Elements C H O Polymers of
monosaccharides
solubility Highly soluble in water Insoluble in water
Other points: Because of large size of
molecules can have other
substances attached to
them (e.g. vitamins &
minerals)
 Sugar Sweetness
173%
fructose
100%
sucrose
74%
glucose
33%
maltose
33%
galactose
16%
lactose
 Carbohydrates: Monosaccharides
 CH2O formula

e.g. glucose (hexose)

= C6H12O6

 Functions:
 Sources of energy

 cellular respiration

 raw material for

amino acids & fatty
acids
 Carbohydrates: Disaccharides
 CnH2n-2On-1 formula
 E.g. sucrose
(dimer of glucose & fructose)
C12H22O11

 Functions:
 Sucrose (table sugar)
energy source
 Carbohydrates: Polysaccharides
Functions:  Storage
 Starch~ glucose monomers

 Plants: plastids
 Animals: glycogen
 Carbohydrates: Polysaccharides
 Functions:  Structural
 Cellulose
 most abundant organic
compound (in plants)
 roughage/ fibre in diet

 Chitin
 Exoskeletons
 cell walls of fungi
 surgical thread
 contact lens
 Carbohydrates: Polysaccharides
 Functions:
 Stabilizing structures

 glycolipids & glycoproteins

 Different blood groups (AB, A,

B, O) exist because of various
glycolipids in membranes of
blood cells
Carbohydrates: Polysaccharides
Lipids
 Lipids: Composition
• Basic elements  C, H, O

• Basic monomer glycerol and fatty acid

– Glycerol = alcohol
– Fatty acid

– Glycerol + 1 fatty acid  monoglyceride

– Glycerol + 2 fatty acids  diglyceride
– Glycerol + 3 fatty acids  triglyceride
 Lipids: Classification
Saturated
• Fatty acids contain
only single bonds
• High melting points
• Solid at room temp
• Animal source e.g.
lard, butter, palm oil,...
• High concentration
can lead to circulatory
diseases
Unsaturated
• Fatty acids contain
double bonds
• >1=
polyunsaturated
• Low melting points
• Liquid at room temp
• Plant source e.g.
olive oil, canola oil
• easier molecules to
break down
Lipids: Classification
 Lipids: Phospholipids
• 2 fatty acids + phosphate group

• Hydrophobic
– “afraid of water”
– HC chains are nonpolar, form
micelles which minimize contact
with H2O

• Hydrophillic
– “loving water”
– Phosphate head is polar in nature
thus forms intermolecular bonds
with water
Phospholipids
Lipids: Steroids
Lipids: Steroids

• Regulating blood-
sugar levels is the
job of cortisol, one of
many substances
made from
cholesterol.
Proteins
 Proteins: Composition
• Basic elements  C, H, O, N

• Basic monomer amino acids

– 20 naturally found amino acids

– 9 essential amino acids (i.e. ones that our

bodies cannot make but must be received through the
food we eat)
Proteins:
20 amino
acids
 Proteins: Essential Amino Acids
-some aa must be received through our food

-2 main types of proteins :

• Complete protein
– all nine essential amino acids

• Incomplete protein
– Amino acids are inadequate
– Beans miss ¼ of whole protein
– Rice covers 2/3 of requirement
– whole wheat covers ½ of requirement
 Proteins: Essential Amino Acids
• Right ways to get all
amino acids required:
Examples:
– legume (beans) + whole
grain or rice and beans

– legume + dairy product

– pasta with cheese +

whole grain + dairy
product

– yogurt dairy product +

nuts and seeds
 Significance of Proteins
Enzymes Catalyze chemical reactions Pepsin (digestive enzyme)

Hormones Messengers that regulate bodily Sex hormones (FSH,

functions testosterone) , insulin
Storage Make essential substances readily Ferritin (stores Fe), casein (milk),
proteins available ovalbumin (eggs)
Transport Carry substances through body Hemoglobin (O2 carriers), cell
proteins fluids membrane globular proteins
Structural Support & maintain shape of cell Elastin & collagen (connective
proteins tissue), lamin (protein on inner
side of nucleus)
Protective Provide defense against foreign Capsid (protein coat of virus),
proteins matter antibodies (globulins)
Contractile Do mechanical work Actin & myosin in skeletal muscle
proteins tissue
ENZYMES –proteins that act as catalysts
General Classification:
•Carbohydrase –break down carbohydrates
•Lipase –break down lipids
•Protease –break down proteins

•NOTE: Enzymes are specific & act only on particular chemicals

& thus the above classifications are broken down farther with
more specific names for specific enzymes.
 Denaturation of Proteins
• protein loses its structural
shape &  its ability to
function properly
• Sometimes protein may
renature when environment is
restored to norm unless
irreversible damage is done
Homework:
•This weekend study your nutrients……

&