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Chapter 2, part 2
The Chemical Level of Organization
SECTION 2-4
Organic Compounds
Organic compounds generally include
Carbon
Hydrogen
and sometimes Oxygen
Organic compounds
Four major classes of organic compounds are
Carbohydrates
Lipids
Proteins
Nucleic acids
High energy compounds are also organic compounds
Organic compounds
Important energy source for metabolism
Monosaccharides, disaccharides and polysaccharides
Di- and polysaccharides formed from monosaccharides by dehydration synthesis
Carbohydrates
Figure 2.10c
Animation: The formation and breakdown of complex sugars
PLAY
Figure 2.11 The Formation and Breakdown of Complex Sugars
Figure 2.11
Figure 2.12 The Structure of a Polysaccharide
Figure 2.12
Five classes:
Fatty acids
Eicosanoids
Glycerides
Steroids
Phospholipids
Glycolipids
Lipids include fats, oils, and waxes
Figure 2.13 Fatty acids
Figure 2.13
Triglycerides = three fatty acids attached by dehydration synthesis to one molecule of glycerol
Figure 2.15 Triglyceride Formation
Figure 2.15
Are involved in cell membrane structure
Include sex hormones and hormones regulating metabolism
Are important in lipid digestion
Steroids
Figure 2.16 Steroids
Figure 2.16
Structural proteins
Contractile proteins
Transport proteins
Enzymes
Buffering proteins
Antibodies
Proteins perform many vital functions in the body. The six important types are:
Amino acids contain an amino group, a carboxylic group and a radical group
Polypeptides are linear sequences of amino acids held together by peptide bonds
Proteins are chains of amino acids
Figure 2.18 Amino Acids
Figure 2.18
Figure 2.19 Peptide Bonds
Figure 2.19
Primary structure (amino acids sequence)
Secondary structure (amino acid interactions)
Tertiary structure (complex folding)
Quaternary structure (protein complexes)
The four levels of protein structure are:
Figure 2.20 Protein Structure
Figure 2.20
Reactants (substrate) interact to yield a product by binding to the active site of the enzyme
Cofactors must bond to the enzyme before substrate binding can occur
Coenzymes are organic cofactors commonly derived from vitamins
Enzyme reactions
Figure 2.21 A simplified view of enzyme structure and function
Figure 2.21
Animation: Enzyme structure and function
PLAY
Proteins pushed outside their optimal temperature and pH range become temporarily or permanently denatured and will cease to function
The shape of a protein determines its function
Store and process information at the molecular level
Made of purines and pyrimidines
DNA and RNA
Nucleic acids
Figure 2.22 Purines and Pyrimidines
Figure 2.22
Figure 2.23 Nucleic Acids: RNA and DNA
Figure 2.23
Nucleotides are composed of a sugar, a phosphate and a nitrogenous base
Sugar = deoxyribose (DNA) or ribose (RNA)
DNA Bases = adenine, thymine, cytosine, guanine
RNA bases = adenine, uracil, cytosine, guanine
Nucleic acids are chains of nucleotides
Adenosine triphosphate (ATP)
Made by adding a phosphate group to adenosine diphosphate (ADP)
Process referred to as phosphorylation
High energy compounds store cellular energy in high energy bonds
SECTION 2-5
Chemicals and Cells
Metabolic turnover allows cells to change and to adapt to changes in their environment
Biochemical compounds form functional units called cells
Atoms and how they combine to form compounds.
Chemical reactions and enzymes.
Organic and inorganic compounds.
Water, pH, and buffers.
The structure and function of carbohydrates, lipids, proteins, nucleic acids and high energy compounds.
You should now be familiar with: