3A_Biomolecules

//** Living systems are complex and highly organized, and they require matter and energy to maintain this organization. **// - Energy is stored in the form of lipids for later use
 * ENERGY, MATTER & ORGANISATION -** BIOMOLECULES
 * Energy is stored in the organization of matter

Living organisms use matter and energy to build and maintain body structures** - Heart pumps oxygen to other organs in the body - Proteins form muscles - Calcium builds bones

- Digestive system breaks down food for nutrient absorption
 * Living organisms obtain and process matter and energy**

- Phospholipids have a hydrophobic and hydrophilic end - therefore they can form the cell membrane
 * The structure of a molecule always dictates its function.**


 * The structure and function of biological living systems obeys the laws of thermodynamics.**

- Living things depend on the water cycle for a supply of water
 * Communities of organisms depend on the cycling of matter and the flow of energy**

- Nitrogen cycle - Carbon cycle
 * The constant flow of energy and cycling of matter in the biosphere leads to a balanced or steady state.**

This balance is achieved through various biogeochemical cycles and the processes of photosynthesis and cellular respiration - //focus is on ENERGY//


 * PAUSE - THINK - RESPOND **

In order for us to understand this better, we will start by looking at biomolecules. The questions we ask about ourselves and the world around us:

3. Why is the carbon molecule suitable for life as we know it?
 * 1) Are we just chemicals?
 * 2) Are we what we eat?


 * Carbon has 4 valence electrons -> unique capacity to form multiple bonds {i.e. single, double and triple bonds} Can bond with other elements and itself -> can form carbon backbone

4. Why is the chemistry of water suitable for life?
 * high heat capacity
 * universal solvent
 * low viscosity
 * surface tension
 * adhesion
 * condensation
 * precipitation
 * evaporation
 * respiration

In this unit you will need to know:
 * Understand and describe the properties of some important biological molecules; understand their roles, recall, recognize and identify the general formulae and structure of these molecules.
 * **Water**: understand its dipolar nature; understand formation of hydrogen bonds; understand the importance of water as a solvent; understand other roles of water related to its high latent heat of vapourisation, specific heat capacity, density and surface tension.
 * **Lipids**: understand the general nature of lipids as fats, oils and waxes; describe the roles of lipids as energy stores, and, in protection, waterproofing, insulation and buoyancy.
 * **Proteins**: understand the nature of amino acids as monomers in the formation of polypeptides and proteins; understand the meaning of the terms primary, secondary, tertiary and quaternary structure and their importance in the structure of enzymes; understand that condensation and hydrolysis reactions are involved in the synthesis of proteins; understand the nature and roles of fibrous and globular proteins as illustrated by collagen and (insulin?) hemoglobin.
 * **Carbohydrates**: understand that pentose and hexose’s are monosaccharide and have roles as monomers; understand that disaccharides and polysaccharides are composed of monomers joined by glycosidic bonds.; understand that condensation and hydrolysis reactions are involved in the synthesis and degradation of disaccharides and polysaccharides. Recall the structure and roles of basic carbohydrates.
 * **Vitamins and minerals**: understand their role and the effects of deficiency
 * **Enzymes**: understand the structure of enzymes as globular proteins, and the concept of active site and specifity; understand that enzymes are catalysts which reduce activation energy; understand how enzyme activity is affected by temperature, pH, substrate and enzyme concentrations; understand active site-directed and non-active site-directed inhibition of enzyme action; have an appreciation of the commercial uses of enzymes as illustrated by pectinases in food modification and proteases in biological detergents; discuss the advantages of immobalisation of commercial enzymes, as illustrated by lactase;