Enzymes/Macromolecules/Bonding- covalent and ionic

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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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Four major types of Macromolecules

• Diverse groups of molecules in nonpolymorphic form

• Lipids
• Carbohydrates
• Nucleic Acids
• Proteins

• Sugars

• Nucleotides

• Amino Acids

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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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