UNIT 1 BIOCHEM bpharm semester 2 pci syllabus

UNIT 1 BIOCHEM bpharm semester 2 pci syllabus

1. Biochemistry

2. UNIT I Biomolecules 2 - Prepared by Ms. Christina V.

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4. Introduction

5. The living matter is composed of mainly six elements… 5

6. The living matter is composed of mainly six elements…………. Carbon, Hydrogen, Oxygen, Nitrogen, Phosphorus and Sulfur. 6

7. The living matter is composed of …………. These include Ca, K, Na, Cl, Mg, Fe, I, Zn, F , 7

8. A biomolecule is a chemical compound found in living organisms . These include chemicals that are composed of mainly carbon, hydrogen, oxygen, nitrogen, sulfur and phosphorus. 8

9. Biomolecules are the building blocks of life and perform important functions in living organisms. Bio = Life Molecule = a group of atoms held together by bonds 9

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14. WHAT WE LEARN

15. 1.Biomolecule, also called biological molecule, any of numerous substances that are produced by cells and living organisms . 2.Biomolecules have a wide range of sizes and structures and perform a vast range of functions. 3.The four major types of biomolecules are carbohydrates, lipids, nucleic acids, and proteins. 15

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18. Carbohydrates are the most abundant organic molecules in nature. They are primarily composed of the elements carbon, hydrogen and oxygen. The name carbohydrate literally means ‘ hydrates of carbon . Some of the carbohydrates possess the empirical formula ( C. H 2 O) n Carbohydrates may be defined as polyhydroxyaldehydes or ketones or compounds which produce them on hydrolysis. 18

19. They are broadly classified into three major groups— monosaccharides,oligosaccharides & polysaccharides. . 19

20. Monosaccharides (Greek : mono- one) are the simplest group of carbohydrates and are often referred to as simple sugars. They have the general formula C(H 2 O) n , and they cannot be further hydrolysed. The monosaccharides are divided into different categories, based on the functional group and the number of carbon atoms . Eg : Glucose, Fructose, Galactose Based on the number of carbon atoms, the monosaccharides are regarded as trioses (3C), tetroses (4C), pentoses (5C) , hex o se s 2 2 ( 6 C ) and heptoses (7C).

21. Oligosaccharides Oligosaccharides monosaccharide (Greek: oligo- few) molecules which are contain 2- 10 liberated on hydrolysis . Based on the number of monosaccharide units present, the oligosaccharides are further subdivided to disaccharides ( Eg : Sucrose, Lactose, Maltose) , trisaccharides etc. ( Eg : Raffinose, Stachyose ) Polysaccharides Polysaccharides (Greek: poly- many) are polymers of monosaccharide units with high molecular weight (up to a million). They are usually tasteless (non- sugars) and form colloids with water. The polysaccharides are of two types – homopolysaccharides and h 2 3 et e ropo l ysacch a ride s . Eg : Starch, Glycogen, Cellulose

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23. Assignment 1

24. BIOLOGICAL FUNCTIONS

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27. Dietary source of energy (4 Cal/g) for all organisms. Precursors for many organic compounds (fats, amino acids). Participate in the structure of cell membrane and cellular functions such as cell growth, adhesion and fertilization . They are structural components of many organisms. These include the fiber (cellulose) of plants. The storage form of energy (glycogen) to meet the immediate energy demands of the body. 32

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29. “With water, I say, 'Touch me not': To the tongue, I am tasteful; Within limits, I am dutiful; If excess, I am dangerous” WHO AM I? SOLVE THE RIDDLE

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31. Lipids (Greek: lipos–fat) 36 are of great importance to the body as the chief concentrated storage form of energy Lipids may be regarded as organic substances relatively insoluble in water , soluble in organic solvents (alcohol, ether etc.) , related to fatty acids and utilized by the living cells.

32. Lipids are broadly classified into simple, complex, derived and miscellaneous lipids, which are further subdivided into different groups. 37

33. 1. Simple lipids : Esters of fatty acids with alcohols. These are mainly of two types Fats and oils ( triacylglycerols ) : These are esters of fatty acids with glycerol . The difference between fat and oil is only physical. Thus, oil is a liquid while fat is a solid at room temperature. Waxes : Esters of fatty acids (usually long chain) with alcohols other than glycerol. These alcohols may be aliphatic or alicyclic. 38

34. 2. Complex (or compound) lipids : These are esters of fatty acids with alcohols containing additional groups such as phosphate, nitrogenous base, carbohydrate, protein etc. They are further divided as follows Phospholipids : They contain phosphoric acid and frequently a nitrogenous base . This is in addition to alcohol and fatty acids . Glycolipids : These lipids contain a fatty acid , carbohydrate and nitrogenous base . Lipoproteins : Macromolecular complexes of lipids with proteins . Other complex lipids : Sulfolipids, aminolipids and lipopolysaccharides are among the other complex lipids. 39

35. 3. Derived lipids : These are the derivatives obtained on the hydrolysis of group 1 and group 2 lipids which possess the 40 characteristics of lipids. These include glycerol and other alcohols, fatty acids, mono- and diacylglycerols, lipid (fat) soluble vitamins , steroid hormones , hydrocarbons and ketone bodies. 4. Miscellaneous lipids : These include a large number of compounds possessing the characteristics of lipids e.g., carotenoids , hydrocarbons such as pentacosane (in bees wax), terpenes etc.

36. NEUTRAL LIPIDS : The lipids which are uncharged are referred to as neutral lipids. These are mono- , di- , and triacylglycerols, cholesterol. 41

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39. They are the concentrated fuel reserve of the body Lipids are the constituents of membrane structure and regulate the membrane permeability (phospholipids and cholesterol). They serve as a source of fat soluble vitamins (A, D, E and K) Lipids are important as cellular metabolic regulators (steroid hormones and prostaglandins) . Lipids protect the internal organs, serve as insulating materials and give shape and smooth appearance to the body. 44

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45. Protein is a chain of amino acids joined by peptide bonds in a specific sequence. Protein is an essential nutrient. Protein is contained in every part of your body, the skin, muscles, hair, blood, body organs, eyes, even fingernails and bone. Next to water, protein is the most plentiful substance in your body. 50

46. 51 Derived Proteins

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52. Amino acids are a group of organic compounds containing two functional groups— amino and carboxyl. The amino group (—NH2) is basic while the carboxyl group (— COOH) is acidic in nature . 58

53. A. Structural Classification of amino acids: 1. Amino acids with aliphatic side chains : Glycine, Alanine 2. Hydroxyl group containing amino acids : Serine 3. Sulfur containing amino acids : Cysteine 4. Acidic amino acids and their amides : Asparagine 5. Basic amino acids : Lysine 6. Aromatic amino acids : Phenylalanine, Tryptophan 7. Imino acids : Proline 59

54. B. Classification of amino acids based on polarity 64 Non- polar amino acids : These amino acids are also referred to as hydrophobic (water hating). valine,proline. Polar amino acids with no charge on ‘R’ group : These amino acids, as such, carry no charge on the ‘R’ group. They however possess groups such as hydroxyl, sulfhydryl and amide and participate in hydrogen bonding of protein structure. glycine, serine. Polar amino acids with positive ‘R’ group : The three amino acids lysine, arginine and histidine are included in this group. Polar amino acids with negative ‘R’ group : The dicarboxylic monoamino acids— aspartic acid and glutamic acid are considered in this group

55. C. Nutritional classification of amino acids : Essential or indispensable amino acids : The amino acids which cannot be synthesized by the body and, therefore, need to be supplied through the diet are called essential amino acids. They are required for proper growth and maintenance of the individual. The ten amino acids listed below are essential for humans : Arginine, Valine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan. Non-essential or dispensable amino acids : The body can synthesize about 10 amino acids to meet the biological needs, hence they need not be consumed in the diet. These are— glycine, alanine, serine, cysteine, aspartate, asparagine, glutamate, glutamine, tyrosine and pr ol ine.

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57. Solubility : Most of the amino acids are usually soluble in water and insoluble in organic solvents. Melting points: Amino acids generally melt at higher temperatures, often above 200℃ Taste: Amino acids may be sweet ( Gly , Ala, Val), tasteless (Leu) or bitter (Arg, lle ). Monosodium glutamate (MSG; ajinomoto ) is used as a flavoring agent in food industry, and Chinese foods to increase taste and flavor Amino acids as ampholytes : Amino acids contain both acidic (-COOH) and basic (-NH 2 ) groups. They can donate a proton or accept a proton, hence amino acids are regarded as ampholytes PHYSICAL PROPERTIES

58. CHEMICAL PROPERTIES

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61. There are two types of nucleic acids, namely deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). 71

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64. Bioenergetics

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66. Bioenergetics or biochemical thermodynamics deals with the study of energy changes (transfer and utilization) in biochemical reactions. The reactions are broadly classified as exergonic (energy releasing) and endergonic (energy consuming). Free energy The energy actually available to do work (utilizable) is known as free energy. 76

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68. During a chemical reaction, heat may be released or absorbed. Enthalpy is a measure of the change in heat content of the reactants, compared to products. Entropy represents a change in the randomness or disorder of reactants and products 80

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70. The term high-energy compounds or energy rich compounds is usually applied to substances which possess sufficient free energy to liberate at least 7 Cal/mol at pH 7.0 90 HIGH ENERGY COMPOUNDS

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