enzymes/macromolecules/bo nding- covalent and ionic
TRANSCRIPT
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Enzymes/Macromolecules/Bonding- covalent and ionic
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Enzymes Enzymes are proteins that help to
speed up chemical reactions in the body
Shape of Enzyme determines its function
High temperature or extreme pH values may effect the shape of an enzyme molecule (denaturing). Makes enzymes useless
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Reaction Without-Enzymes
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Reaction With-Enzymes
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Enzymes are Specific
An enzyme can be used for a specific reaction
Double sugar needs to be broken apart
Only one enzyme can function for this reaction
Shape of an Enzyme can determine its functions
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Enzymes
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Enzymes
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Denaturing
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Denaturing Change in shape of
enzyme due to high temperature or extreme pH
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Denaturing
Irreversible process, enzyme will not work anymore
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Macromolecules
Large Molecules Populate a cell and provide it with
important functions of life Structural support Source of stored fuel Ability to store and retrieve genetic
information Ability to speed biochemical reactions
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Four major types of Macromolecules
Lipids Carbohydrates Nucleic Acids Proteins
Polymers: chain of similar units or monomers, that are linked together by covalent bonds
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Diverse groups of molecules in nonpolymorphic form Lipids
Carbohydrates Nucleic Acids Proteins
SugarsNucleotides
Amino Acids
Four major types of Macromolecules
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Proteins
Chains of Amino Acids linked with Polypeptide Bonds
20 Amino Acids make Proteins, each differing only in the side chain
Properties of side chains account for structural and functional differences
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Protein
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Carbohydrates Simple sugars called
monosaccharides as well as large sugars called polysaccharides
Glucose is hexose, a sugar composed of 6 carbon atoms, usually found in a ring form
Starch macromolecule is a polysaccharide composed of 1000s of glucose units
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Carbohydrates
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Nucleic Acid DNA and RNA are nucleic acid Two polymers with complementary
nucleotide sequence can pair with each other
Pairing allows NA with the ability to Store Transmit Retrieve
genetic information
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Nucleic Acid
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Lipids
Triglyceride is composed of 3 fatty acid and 1 glycerol molecule
Fatty acids attach to Glycerol by covalent ester bond
Long hydrocarbon chain of each fatty acid makes the triglyceride molecule nonpolar and hydrophobic
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Lipids
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