Biochemistry

Front 1

2.) Name the building blocks of proteins, carbohydrates, lipids, and nucleic acids

Back 1

Proteins – amino acids; carbohydrates – sugars; lipids – fats; nucleic acids - nucleotides

Front 2

3.) Name how one can test for the presence of a (tell test name and expected result) protein, carbohydrate, lipid, and DNA

Back 2

Proteins – biuret test (light blue to purple); carbohydrates – iodine test (yellow-brown to purple); lipids –sudan (III) test (top layer pink-orange); DNA – diphenylamine test (milky white to purple with heat)

Front 3

4.) How many natural amino acids exist

Back 3

22

Front 4

5.) Explain how peptide linkages in proteins form. Describe or draw the dehydration reaction.

Back 4

A hydrogen from an amine group of one amino acid and a hydroxide from the carboxylic acid group of another amino acid are removed to form water AND the two amino acids unite via a peptide linkage

Front 5

6.) What is the process called when proteins break down and what causes this process?

Back 5

Denaturation – energy (temperature or mechanical via stir/pound) or a chemical reaction

Front 6

7.) Name a common monosaccharide, disaccharide, and polysaccharide

Back 6

Mono – glucose or fructose; di- sucrose, maltose, lactose; poly – cellulose, startch

Front 7

8.) Name the 5 types of lipids

Back 7

Fats, waxes, sterols, fat soluble vitamins, phospholipids

Front 8

9.) Explain how DNA and RNA work together to synthesize a protein (two step process).

Back 8

The genetic code is transferred to messanger RNA via transcription (the DNA is read, unipped, and one strand is copied). Then, transfer RNA (in 3 letter codes) carries amino acids to the messanger RNA and the protein is synthesized via transcription.

Front 9

10.) What type of chemical is an enzyme and how does an enzyme work?

Back 9

An enzyme is a protein. It works by the lock and key mechanism. The substrate binds to the active site of the enzyme in a very specific way to either synthesize a new compound or to decompose an existing compound. Biochemical reactions need enzymes to lower activation energy and conserve energy (otherwise the reactions would be too slow for the body to benefit)

Front 10

11.) Name the three major digestive enzymes and tell the type of compound they work upon and where the digestion occurs in the body.

Back 10

Mouth – carbs – amalyse; Stomach – proteins – protease; Intestines – lipids - lipase

Front 11

The presence of protein on an individual’s red blood cells determines blood type. Explain the specific protein presence as it relates to blood type in the ABO system. How did we confirm this in the “Blood Stains at Crime Scene” lab?

Back 11

Blood Type A – antigen A – clumps in antiA Sera
Blood Type B – antigen B – clumps in antiB sera
Blood Type AB – both antigens A and B – clumps in antiA and antiB sera
Blood Type O – no antigens – doesn’t clump in either antiA or anti B sera

Front 12

2.) From the “Chemical of Life” lab, name how one can test for the presence of a (tell test name and expected result) protein, carbohydrate, lipid, and DNA

Back 12

Proteins – biuret test (light blue to purple); carbohydrates – iodine test (yellow-brown to purple); lipids –sudan (III) test (top layer pink-orange); DNA – diphenylamine test (milky white to purple with heat)

Front 13

3.) From the “Milk is a Natural” lab, name the three protein contained in milk. Which proten is most abundant in milk?

Back 13

Casein, lactalbumin, and lactoglobulin. Casein is 80%.

Front 14

4.) Protein synthesis is disrupted by pollutants. As a result, seeds will not germinate in the presence of pollutants. Name the 4 pollutants and their possible environmental source that halted radish seed germination in the “Plants and Pollution” lab

Back 14

Salt solution – treat roads for snow/ice; fertilizer – private lawn and golf course treatments; soap solution – washing machine/dishwasher/car wash run off; vinegar – mimics acid rain and byproduct of many manufacturing processes.

Front 15

5.) What was the role of the enzyme ChyMax in the “Cheese Making” Lab?

Back 15

Catalyst in fermentation – produces lactic acid which curdles the milk

Front 16

6.) Describe how ChyMax is created via advances in biotechnology (used in place of the REMNET that is extracted from the stomach of calves).

Back 16

Recombinant DNA (splicing)
i. Recent advances in biotechnology have developed a new source of curdling enzymes
1. How?
a. Identify the gene for CHYMOSIN
b. Use recombinant DNA technology to splice the gene into a host bacterial plasmid
c. The recombinant plasmid is then introduced into the bacterium
d. The bacteria begins to produce the enzyme
e. Enzyme is extracted, dried, and stored
f. Sold under the name: Chy-MAX

Front 17

7.) Name the digestive enzyme found in human saliva that initiates the breakdown of starch into sugar. Discuss how the two tests performed confirmed that starch conversion begins in the mouth.

Back 17

Amalyse – lugol’s (iodine) and benedict’s tess were performed. When you compare the chewed cracker to the crushed cracker, in the iodine test the purple color was less intense (show starch is breaking down) and in the benedict’s test the orange color appears (confirms starch is converting to glucose)

Front 18

9.) Fermentation is a biochemical reaction that produces stored energy in a molecule called ATP. Name the product of fermention in human muscle and the products of fermentation in single celled organisms (like yeast & bacteria).

Back 18

Muscles – lactic acid (celluar respiration videos)
Yeast and bacteria – carbon dioxide and ethanol (Ginger ale and cheese making lab – froth or foaming seen at top of mixture)