Pre-AP Biology Notes: Biochemistry Part I

Water & pH
I. Hydrogen Bond—Attractive force BETWEEN molecules
– NOT a true chemical bond)
• links 2 ____________ _____________ together; (NOT
individual atoms)
• Hydrogen bonds are individually very ____________
• Hydrogen bonds only form when molecules are
very ___________________.
• Hydrogen bonds determine the shapes of
_______________ and ________.
II. Properties of Water
• Non-Polar Molecule—a molecule with equal areas of
_________________.
• Polar Molecule—a molecule with unequal areas of
_____________________________________________.
o Example: In water electrons are shared
________________, so different parts of the molecule
have different ______________.
o Molecules with charges like to __________________ to
other molecules with charges (opposites attract)

The Basic Properties of Water

• Cohesion – attraction _____________________ water
molecules that creates ____________________________;
water sticks to water due to _______________________.
• Adhesion— attraction of water to ___________________
molecules; water sticks to other things
• Capillary action: allows water to move up small tubes
against ____________________________; helps plants to
__________________________.

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 • Solvent - Water is called the
________________________________; many things can
dissolve in water because it is a polar molecule.
• Density - Water is unique because its solid form
(ice) is ________ dense than the liquid form.
 Question: Why is this property of water
important to aquatic plant and animal life?

• Imbibition – Water will soak into a __________________

substance
• High Specific Heat – water can absorb a lot of
___________ before its ____________________________
changes. This helps us to maintain our body
temperature!
• High Heat of Vaporization – Since water absorbs a lot
of energy to change states – our ____________ carries
away that energy when it evaporates

Acids, Bases, & pH

• pH scale – indicates concentration of _______________
a.Know ranges of pH
i. Acid = ___________
ii. Base = ___________
• Buffers:
a. Help maintain correct pH homeostasis by resisting
________, ___________ changes in pH
b. Important: chemical reactions are affected by pH
c. Made from a combination of _________ acid with
___________ base

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 Pre-AP Biology Notes: Biochemistry part II
Macromolecules
I. Structure and Function of
Macromolecules
• Organic molecules that weigh more than
________________ Dalton's are referred to as
macromolecules.
• These macromolecules are constructed of
smaller units called ___________________. These
polymers are subdivided into their basic units
called ______________________.
• Polymers account for the molecular
uniqueness of organisms. _______________ amino
acids are responsible for all forms of life. These
amino acids form every conceivable protein
known to man.
II. Making and breaking of polymers:
• Dehydration synthesis: is an
_________________________ process by which two
molecules are chemically bonded through the use
of enzymes and a ___________ of water.
 Example:

• Hydrolysis: is a _____________________
process by which the bonds between monomers
are broken by the enzyme and the
___________________ of water.
 Example:

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III. Carbohydrates
Carbohydrates: include sugars and their
polymers. They include monosaccharides
disaccharides, and polysaccharides. The
monosaccharide is a monomer, the
disaccharide is a polymer, and the
polysaccharides are macromolecules.

• Monosaccharides: ______________ sugars

The basic formula ______________

 Function is to supply
________________________ energy for all cell
activities
 Examples:
 triose sugars, _______ carbons,
glyceraldehyde and dihydroxyacetone;
 pentose sugars. ______ carbons.
ribose, deoxyribose, and ribulose;
 hexose sugars, _______ carbons,
glucose, galactose, and fructose.
• Disaccharides: _________________ sugars
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 The basic formula _______________
 Notice that one molecule of
__________ is missing from the formula.
 The covalent bond holding the two
monomers together is called a 1-4 or 1-2
________________________ linkage.
 Examples:
• sucrose = glucose +
fructose.
• maltose = glucose +
glucose
• lactose = glucose +
galactose.

Polysaccharides: _______________ sugars

 The basic formula ________________
These are macromolecules capable of acting as
structural or storage molecules.

 Storage Polysaccharides:
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 Starch is a ______________
storage polysaccharide that is composed entirely
of ____________________ joined by 1-4 glycoside
linkages.
o _________________________ is
the simplest form of starch.
o ____________________ is more
complex and is branched.
 Glycogen is an _________________
starch stored in the _________________ and
________________________l muscles of vertebrates.
It is more highly branched than amylopectin.

 Structural Polysaccharides:
 _____________________
and _____________________ are
examples of structural
polysaccharides.
 ________________________
is the most abundant organic
compound on earth.

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IV. Lipids
Lipids: Contain C,H, & O but lower proportion
of Oxygen(may also contain P). They do not
mix with water. They are ___________________
because they are non__________________. Some
important groups are neutral fats,
phospholipids, and steroids.

• Neutral Fats aka triglycerides:

 Monomers are:
 ___________________________________
_____________________________
 ________________________________
 The bond connecting the glycerol and
fatty acids in the fat molecule is called
an ______________________________ bond.
 There are two types of fatty acids:
saturated and unsaturated.
 The saturated fatty acids only
contain _____________ carbon to carbon bonds

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 The unsaturated fatty acids contain
one or more __________________ bonds between
the carbons.
 These double bonds cut down on
the number of ______________ atoms that can be
attached This causes the molecule to
_______________________ at each of the double
bond sites.

Characteristics of Neutral Fats:

Saturated (fats) Unsaturated (oils)

Function of neutral fats:

 ________________________________
 _______________________________: 9
Kcal/gram of energy (very energy dense) (carbs
only have 4 Kcal/gram

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 _______________________________ for
internal organs.
 Absorption of fat soluble vitamins
____
• Phospholipids
 Monomers are:
• _____________________________
• _____________________________
 They exhibit a polar and non polar
quality. The phosphate head is
_________________ while the fatty acid
tail is _______________
 Function:
 Form cell membrane (phospholipid
bilayer)
 Component of _______________
tissue
Steroids:
 Monomers are
 carbon skeleton of ________fused
rings
 Fat soluble and contain little oxygen
 Cholesterol: found in all ___________
tissue. Plants do not contain
cholesterol.
 MOST IMP. STEROID
 Essential for manufacture of all
steroids
 Stabilizes cell membrane
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 HDL vs LDL

 Sex hormones: _______________________

____________________________________
 Other hormones:
________________________-blood glucose
________________________-water balance
 Bile salts: digestion and absorption of
____
V. Nucleic Acids: DNA and RNA.
• Monomers are:
 5-C ___________________ or
______________________________ sugar (ribose has
one more oxygen in its molecule)
 _____________________________
 nitrogenous base
• ____________________ ring purine
= guanine or adenine
• ________________ ring pyrimidine
= cytosine, thymine , or uracil).
• The nucleotides are joined together by
__________________________________ bonds.
• Contain ________________________________

CHARACTERISTI
DNA RNA
C
CELLULAR SITE

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FUNCTION

SUGAR
NITROGENOUS
BASES

STRUCTURE

VI. Proteins

• Monomer = ____________________
 carbon bonded to:
• amino group (_____________)
• hydrogen
• _________ group (makes each amino
acid unique)
• carboxyl group (_______________)
 There are __________ main amino acids.
 Proteins form when amino acid
monomers are joined together by
_________________ bonds in the process of
____________________________________
 Make up ___________% of the dry
weight of most cells.
 Contain _______________________
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• Functions of proteins:
 Structural - __________________________
• Elastin: ligaments, skin
• Collagen: skin, ligaments, tendons
• Keratin: hair, skin, nails
 Functional – crucial roles in
____________________________________
o Storage - food source
 Ovalbumin (egg) and casein
(milk)
o Transport
 Hemoglobin – oxygen in blood
 cell membrane proteins-
channels through cell membranes, receptors in
membrane
o Hormones-regulate processes
 Insulin-blood glucose
 Growth hormone
o Contractile - movement
 actin and myosin in muscles
o Antibodies - defense
 Ig.E, IgA, and Ig.G
o Enzymes (-ase) regulate
biochemical reactions
 Lactase breaks down lactose
o Identify cells
 MHC (major histocompatibility
complex) (tissue transplants)

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 • Enzyme Action
 Catalyst:
o Lowers _______________________ energy
to increase rate of reactions (up to 1010 times
faster!)
o Not changed by chemical reaction
ENZYME SPECIFICITY:
o ____________________________: molecule
that is affected by enzyme
o ____________________________: place on
enzyme where reaction occurs
o ___________ENZYME ACTS ON
___________ SUBSTRATE
o Example: _____________________
_______________________________
 ENZYME ACTION:
o _________________________ – active
site and substrate fit precisely
o ________________________ fit – active
site can adjust to “wrap around” substrate to get
optimum fit
• Enzyme (Protein) Denaturation
 Functional Proteins depend on their
________________________ to do their job
 Active site must be the correct shape
for the substrate
 ______-bonds hold these proteins
together

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 Extremes (too high or too low) in
_____________________________ and in ___________
can disrupt the H-bonds causing the active site to
be destroyed
 Then enzyme
____________________________ do its function.

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 LET’S REVIEW SOME MAJOR FACTS!
MOLECULE ELEMENTS IN
MOLECULE
CARBOHYDRATES
LIPIDS
PROTEINS
NUCLEIC ACIDS

MOLECULE MONOMERS IN
MOLECULE
CARBOHYDRATES
LIPIDS
PROTEINS
NUCLEIC ACIDS

MOLECULE BONDS IN MOLECULE

CARBOHYDRATES
LIPIDS
PROTEINS
NUCLEIC ACIDS

MOLECULE MAJOR FUNCTIONS

CARBOHYDRATES

LIPIDS

PROTEINS

NUCLEIC ACIDS
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