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Principles of Biochemistry

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A summary of all the key elements of this module with easy to refer to individual sections including Hybridisation, Organic Compounds, Hydrocarbons, Nucleophilic Substitutions, Carbohydrates, Proteins, Nucleic Acids, Purification & Analysis of Biomolecules, Enzymes, Metabolic Reactions and a list o...

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  • April 18, 2023
  • 47
  • 2021/2022
  • Class notes
  • Applied biosciences
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Principles of Biochemistry
Contents
Definitions ........................................................................................................................................................................ 3
Hybridisation .................................................................................................................................................................... 4
Organic Compounds ......................................................................................................................................................... 5
CARBON ATOM BONDING ........................................................................................................................................... 5
FUNCTIONAL GROUPS .................................................................................................................................................. 5
ORGANIC COMPOUND FAMILY/GROUPS .................................................................................................................... 5
Hydrocarbons ................................................................................................................................................................... 6
Nucleophilic Substitutions ............................................................................................................................................... 7
SN1 & SN2 ....................................................................................................................................................................... 7
Carbohydrates .................................................................................................................................................................. 8
Monosaccharides ......................................................................................................................................................... 8
Classification ............................................................................................................................................................. 9
Ring Structures ........................................................................................................................................................ 11
Oxidation and Reduction ........................................................................................................................................ 13
Disaccharides .............................................................................................................................................................. 14
Formation................................................................................................................................................................ 14
Features .................................................................................................................................................................. 14
Polysaccharides .......................................................................................................................................................... 15
Glycoproteins ............................................................................................................................................................. 16
Proteins ........................................................................................................................................................................... 17
Amino Acids ................................................................................................................................................................ 17
Zwitterion ................................................................................................................................................................ 17
Stereochemistry ...................................................................................................................................................... 17
Acid-Base Properties ............................................................................................................................................... 18
Reactions ................................................................................................................................................................. 18
Side Chain Classification.......................................................................................................................................... 19
Peptides and Peptide Bonds ...................................................................................................................................... 22
Structure ..................................................................................................................................................................... 22
Fibrous and Globular Proteins ................................................................................................................................... 23
Nucleic Acids ................................................................................................................................................................... 24
DNA Bases ................................................................................................................................................................... 24
Tautomerisation ......................................................................................................................................................... 25
Nucleosides / Nucleotides .......................................................................................................................................... 25
Bonding ................................................................................................................................................................... 25
Properties of Nucleotides .......................................................................................................................................... 26
Lipids ............................................................................................................................................................................... 28

, Organisation ............................................................................................................................................................... 28
Fats & Oils ................................................................................................................................................................... 29
Purification & Analysis of Biomolecules ........................................................................................................................ 32
Salting in/out .............................................................................................................................................................. 32
Testing......................................................................................................................................................................... 32
Proteins ................................................................................................................................................................... 32
Carbohydrates ......................................................................................................................................................... 32
Lipids ....................................................................................................................................................................... 32
Chromatography..................................................................................................................................................... 33
Assay ....................................................................................................................................................................... 34
Enzymes .......................................................................................................................................................................... 35
Specificity .................................................................................................................................................................... 35
Model Theories........................................................................................................................................................... 36
Cofactors ..................................................................................................................................................................... 36
Multienzyme Complexes ............................................................................................................................................ 37
Nomenclature ............................................................................................................................................................. 37
Thermodynamics ........................................................................................................................................................ 38
Michaelis Menten Theory .......................................................................................................................................... 39
Turnover number kcat ................................................................................................................................................. 40
Enzyme Specificity ...................................................................................................................................................... 40
Enzyme Activity .......................................................................................................................................................... 41
Factors Affecting Enzyme Activity ......................................................................................................................... 42
Metabolic Reactions ....................................................................................................................................................... 43
Oxidation & Reduction and ATP Production ............................................................................................................. 45
Oxidation Potential of Organic Molecules ................................................................................................................ 46
Other Useful Notes ......................................................................................................................................................... 47
Videos ............................................................................................................................................................................. 47

, Definitions

TERM MEANING
Alditol A Sugar alcohol
Aliphatic Cs form open chains (not rings)
Furanose A 5 C ring sugar
Pyranose A 6 C ring sugar
Hemiacetal Result from the addition of an alcohol to an aldehyde
Hemiketal Result from the addition of an alcohol to a ketone
Compound in which one or more H atoms in an alkane have been replaced by halogen
Alkyl Halides
atoms (fluorine, chlorine, bromine, or iodine)
Lactone Organic compound containing an ester group —OCO— as part of a ring
Anomer Isomers of cyclic sugars -DIFFERS AT C-1 OR CARBOXYL
Enantiomer Mirror image isomers
Epimer Stereoisomers that differ from one another at any one CHIRAL CARBON
Stereoisomers Compounds differing only in the spatial arrangement of their atoms
Apoenzyme / apoprotein Protein part of an enzyme (not attached to cofactor)
Holoenzyme Protein part of an enzyme attached to a cofactor
Chiral / Stereocentre A Carbon with 4 different substituents
Chromophore Atom or group whose presence is responsible for colour of a compound
ΔG Gibbs free energy
D sugar -OH on C furthest from aldehyde group is to RIGHT
L sugar -OH on C furthest from aldehyde group is to LEFT
Electrophile Accept electron pairs – POSITIVELY CHARGED
Nucleophile Donates electron pair – NEGATIVELY CHARGED
Heteropolysaccharides /
Polysaccharides with the same repeating saccharide
Heteroglycans
Homopolysaccharides /
Polysaccharides with differing saccharides
Homoglycans
Interaction involving a H⁺ atom located between a pair of other atoms having a high
HYDROGEN BONDING
affinity for electrons
Phosphodiester / 3' carbon of one sugar is bonded to the 5' phosphate of the adjacent sugar /
phosphodiesterase’s enzymes that break phosphodiester bonds
Inorganic molecule A molecule not consisting of carbon atoms
Organic molecule Compound that contains C and H (most also include O, N, and some S, P)
Nucleoside Structural subunit of nucleic acid – molecule of sugar linked to nitrogenous base
Structural subunit of nucleic acid – molecule of sugar linked to nitrogenous base and
Nucleotide
phosphate group
Oxidation Gaining of O / loss of e¯ / loss of H
Reduction Loss of O / gain of e¯ / gain of H
π (Pi) Bond Sideways bond between electrons of atoms
σ (Sigma) Bond Head on bond between electrons of atoms
Zwitterion Molecule or ion having separate positively and negatively charged groups

, Hybridisation

• Promotion of one 2s electron to vacant 2p orbital, creating a mix of hybrid bonding orbitals
• Each of the four sp3 hybrid orbitals shares 1 electron with each of the neighboring atoms




• Example: Methane CH₄
• Orbital overlaps:
Head on = σ Sideways = π

Bonds 4 single (0 double) 1 double 1 triple
3
Classification sp hybridised sp² hybridized sp hybridised
sp² x 3 sp x 2
Orbitals sp³ x 4
2p 2p x 2
Shape Tetrahedral Trigonal planar Linear
Neighbours 4 3 2
σ σ
Bond types σ
π π
Bond angles 109.5° 120° 180°
Methane CH₄ Ethene C₂H₄ Ethyne C₂H₂



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