biochem

• Organic chemistry


  The study of structure, properties, compositions, reactions, and preparation of carbon-containing compounds
• Biochemistry


  The chemistry of living matter
• Physiological chemistry


  Animal biochemistry, which is an outgrowth of animal physiology
• Phytochemistry


  Plant biochemistry
• Plants are synthetic, animals are decompositional
• Plants were chiefly concerned with building up complex compounds from the simple raw materials obtained from the soil and air
• Plants oxidize their reserve food supplies, just as animals oxidize their foods
• Animals are constantly synthesizing complex compounds from the simple molecules resulting from the decomposition of foods in the body
• There is no fundamental difference between chemical processes in animals and plants
• Protoplasm


  A jellylike, viscous substance found in animal and plant cells, the basic substance concerned with life
• Protoplasm has an amount of water from 70 to 90 percent
• About 1 percent of protoplasm is ash, which is composed of sodium, potassium, calcium, magnesium, iron, phosphates, carbonates, sulfates, and chlorides in comparatively large amounts together with traces of such elements as copper, manganese, zinc, silicon, tin, and iodine
• From 10 to 25 percent of protoplasm is made up of organic matter (carbohydrates, the lipids, proteins, and a miscellaneous, group of compounds commonly called extractives)
• Living things


  • Have the power within themselves to move
  • Grow
  • Are irritable; in other words, they respond to stimuli
  • Have the power of reproduction
  • Are constantly undergoing chemical changes known as metabolism
• Growth is the result of the absorption of food and its conversion into new tissue
• Motion requires energy, which comes from the oxidation of foods
• The oxidation of foods, which involves the utilization of oxygen and the liberation of carbon dioxide, is a prominent phase of metabolism known as respiration
• Metabolism and reproduction are perhaps the most universally accepted criteria of life
• 3 Classes of Organic Compounds

  • Carbohydrates
  • Proteins
  • Lipids

  
• Carbohydrates


  The most abundant constituent of many foods, the source of a large part of the heat and mechanical energy of the body, and they also occur as a part of protoplasm and must therefore be essential for the building of body tissue
• Carbohydrates are composed of carbon, hydrogen, and oxygen, with the hydrogen and oxygen usually in the proportion of two to one, just as in water
• Not all organic compounds containing hydrogen and oxygen in the proportion found in water are carbohydrates
• Some carbohydrates, such as rhamnose (C6H12O5), do not contain the usual proportions of hydrogen to oxygen
• Sources of Carbohydrates


  • Cellulose
  • Starches
  • Simple sugars

  
• Cellulose


  The most abundant carbohydrate found in nature, the main constituent of woody tissue, the material which gives plants their structure

  
• Starches


  Also occur abundantly in nature, the main source of carbohydrate in the diet
• Simple sugars


  Such as glucose, sucrose, and lactose, are also important sources of carbohydrate in nutrition

  
• Classification of carbohydrates


  • Monosaccharides/Simple sugars
  • Disaccharides
  • Polysaccharides

  
• Monosaccharides/Simple sugars


  The simplest carbohydrates, which are derivatives of polyhydric alcohols where one alcohol group has been oxidized to either an aldehyde or a ketone

  
• Aldoses


  Simple carbohydrates where the oxidized alcohol group is an aldehyde
• Ketoses


  Simple carbohydrates where the oxidized alcohol group is a ketone
• 1. glucose and D-fructose


  The most common simple sugars, which are oxidation products of the polyhydric alcohol D-sorbitol

  
• Classifications of Monosaccharides


  • Dioses
  • Trioses
  • Tetroses
  • Pentoses
  • Hexoses
  • Desoxy sugars

  
• Dioses


  Simple carbohydrates with two carbons, such as glycolic aldehyde
• Trioses


  Simple carbohydrates with three carbons, including the aldose glycerose and the ketose dihydroxyacetone

  
• Tetrose


  Simple carbohydrates with four carbons
• Pentoses


  Sugars with five carbon atoms, including D-arabinose, L-arabinose, D-xylose, and D-ribose

  
• Pentoses are not found in animals, but herbivorous animals can use them as food, though the extent to which man can utilize them is uncertain
• Pentoses may be distinguished from hexoses by the fact that common bread yeast will not ferment pentoses but will ferment hexoses
• The most characteristic reaction of pentoses occurs on boiling with HCl, when pentoses decompose, forming furfuraldehyde