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Understanding Enzymes and Macromolecules in Biochemistry

This review explores the fundamental concepts of biochemistry, focusing on macromolecules such as carbohydrates, lipids, proteins, and nucleic acids. It discusses the role of enzymes, particularly lipase, the effects of temperature on enzyme activity, and the importance of independent and dependent variables in experiments. Additionally, the functions of carbohydrates, fats, and proteins in living organisms are examined, alongside the chemical characteristics that define these macromolecules. Through this analysis, we highlight the intricate relationships that govern biochemical processes.

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Understanding Enzymes and Macromolecules in Biochemistry

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  1. Biology ch 3 review Biochemistry/macromolecules

  2. This variable is always placed on the x axis.

  3. Independent variable – we control it

  4. What is the optimal temperature for the enzyme lipase (shown in the graph below)? At what temperature would the enzymes become denatured?

  5. Optimum temperature is 50°C • So much above that would denature the enzyme (break down the protein)

  6. What is the independent variable in this graph? The dependent variable? What is being tested? Results?

  7. Independent variable – time • Dependent variable – growth (cm) • Tested – soil type affect on plant growth • Results – N and P had most growth

  8. This forms when electrons are shared between 2 atoms.

  9. Covalent bond

  10. This element (along with hydrogen) is present in all organic compounds.

  11. carbon

  12. Carbon is unique because it likes to form _____ bonds with itself.

  13. 4

  14. Large, organic molecules are known as this.

  15. macromolecules

  16. These are the two main types of nucleic acids in living organisms.

  17. DNA / RNA • ATP

  18. These are the elements that make carbohydrates.

  19. C, H and O • Carbon, hydrogen and oxygen • 1:2:1 ratio

  20. This is the subunit used to build carbohydrate.

  21. monosaccharides

  22. This is another name for a long chain of sugars bonded together

  23. Polysaccharide

  24. 2 functions of carbohyrdrates?

  25. Quick energy • Communication in cells • Structure - cell walls in plants

  26. These are the elements that make up fats.

  27. C,H and O • Carbon, hydrogen and carbon

  28. This is another name for fats.

  29. lipids

  30. 2 uses for fats.

  31. Makes up cell membranes • Long term energy storage • Waxes • Triglycerides

  32. Four subcategories of fats?

  33. Fats & Fatty Acids • Phospholipids • Sterols • Waxes

  34. Why are lipids called hydrophobic or water-fearing?

  35. They are nonpolar so not attracted to the polar water molecule • (fat/oil floats on water)

  36. These are the elements used to make proteins.

  37. C, H, O and N • Carbon, hydrogen, oxygen and nitrogen

  38. These are the subunits that make up proteins.

  39. Amino acids

  40. Amin group (N) • Carboxyl group – acid (COOH) • R group – anything • hydrogen

  41. Many globular proteins function as this so chemical reactions can occur at a fast rate in living organisms.

  42. enzymes

  43. These two things will cause enzymes to become inactive (denatured)

  44. Change in pH and temp

  45. The liquid in the stomach has a pH of about 2. Which of the two enzymes would be active in the stomach?

  46. pepsin

  47. Consider the data on the relationship between pH and enzyme activity shown in the graph. Do enzymes typically function only at a specific pH, or can they function within a range of pH values?

  48. Specific range of pH (and temp)

  49. What does graph show about enzyme action and activation energy?

  50. Enzymes lower activation energy • Really look at this graph - understand it?

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