biochem snacks

• Biochemistry may be defined as a science concerned with chemical nature and chemical behaviour of the living matter
• Biochemistry


  Biological phenomenon are analyzed in terms of chemistry
• Scope of plant biochemistry

  • Study the nature of the chemical constituents of the living matter and the chemical substances produced by living things
  • Study the functions and transformations of their chemical entities in biological systems
  • Study the chemical and energetic changes associated with the transformation in the course of the activity of living matter
• Importance of biochemistry in Agriculture

  • To evaluate nutritive value of cereals, pulses, poultry and cattle feeds
  • Development and exploitation of better genotypes
  • Removal and inactivation of toxic or anti nutritional factors
  • Food preservation and processing technology and post harvest physiology of fruit crops and vegetables and their nutritional quality
  • Biochemistry of disease and pest resistance
  • Biochemistry of drought resistance
  • Formulation of balanced diet
  • Use of nonconventional sources of protein foods
  • Developments in the field of intermediately metabolism
• Cell


  Structural and functional unit of all living organisms
• Types of cells


  • Eukaryotic cells
  • Prokaryotic cells
• Important plant cell-organelles and their functions

  • Cell Wall - Provides support, prevent cells from swelling and rupture or shrinkage, gives definite shape to cell
  • Nucleus - Store of genetic information, which issue appropriate signal at proper time during different stages
  • Mitochondria - Power house of energy, contain m-tRNA and DNA and protein synthesizing machinery, synthesis of ATP required for anabolism
  • Chloroplast - The sites of photosynthetic phosphorylation. The stroma is the site of the carbon photosynthetic enzymes involved in CO2 fixation, ribosomes, nucleic acid-synthesizing enzymes, and fatty acid synthesizing enzymes
  • Ribosomes - Site of protein biosynthesis
  • Golgi apparatus - Participate in the early stage of cell wall synthesis in higher plants. Site of secretions of proteins and polysaccharides and coupling of these two components to form glycoproteins. Intense phospholipid biosynthesis observed in these organelles
• Importance of water


  • Serves as a medium in which substances undergo fundamental changes
  • Provides hydrogen for the reduction of CO2 in photosynthesis
  • Water is necessary reactant for the hydrolytic splitting of carbohydrates, fats and proteins
  • Water is solvent and dispersion medium for all protoplasmic constituents
  • Acts as a transporting medium for all the cell nutrients
  • Absorption, secretion and excretion would not be possible without water
• Biomolecule


  An organic compound normally present as an essential component of living organism
• Characteristics of Biomolecules


  • Most of them are organic compounds
  • They have specific shapes and dimensions
  • Functional group determines their chemical properties
  • Many of them arc asymmetric
  • Macromolecules are large molecules and are constructed from small building block molecules
  • Building block molecules have simple structure
  • Biomolecules first gorse by chemical evolution
• Important Biomolecules of life


  • Water
  • Carbohydrates
  • Proteins
  • Lipids
  • Nucleic acids
  • Enzymes
• Carbohydrates


  Polyhydroxy aldehydes or polyhydroxy ketones and the substances which yield these derivatives on hydrolysis

  
• Functions of Carbohydrates


  • Supply energy
  • Structural components
  • Precursors for other biomolecules
  • Participate in cell signaling
  • Provide energy for metabolic processes
• Classifications of Carbohydrates


  • Monosaccharides
  • Disaccharides
  • Oligosaccharides
  • Polysaccharides

  
• Monosaccharides are the simplest carbohydrates and cannot be hydrolyzed into smaller carbohydrate units

  
• Disaccharides are formed by the condensation of two monosaccharide units
• Examples of Disaccharides


  • Sucrose
  • Lactose
  • Maltose
• Sucrose


  Glucose + Fructose

  
• Lactose


  Glucose + Galactose

  
• Maltose


  Glucose + Glucose

  
• Properties of Monosaccharides


  • Crystalline solids
  • Soluble in water
  • Sweet in taste
  • Reducing sugars
  • Optically active
• Properties of Disaccharides


  • Crystalline solids
  • Soluble in water
  • Sweet in taste
  • Some are reducing sugars, some are non-reducing sugars
  • Optically active
• DNA and RNA


  Help in protein formation for the body
• Enzymes


  Simple or combined proteins acting as specific catalysts and activate the various biochemical and metabolic processes within the body
• Fundamental Biological molecules (Biomolecules)

  • Amino acid
  • Sugars
  • Fatty acids
  • Purines and pyrimidine
  • Nucleotide
• Functions of Carbohydrates


  • Supply energy
  • Stored energy for future use
  • Structural constituents
  • Proteins sparing action
  • Necessary for oxidation of protein and fat
  • Necessary for synthesis of non essential amino acids
  • Conserve water and electrolyte
  • Beneficial effect on microflora
• Classification of carbohydrates


  • Monosaccharides
  • Oligosaccharides
  • Polysaccharides

  
• Monosaccharides


  Simple sugars and cannot be hydrolysed into smaller units
• Monosaccharide subclasses


  • Aldoses
  • Ketoses
• Ketoses


  • Erythrulose
• Stereoisomerism


  Most of the monosaccharides contain the same number of atoms and the same kinds of groups, yet they are definitely distinct substance due to different arrangement of the constituent groups of the molecule in space
• 1. sugars


  Monosaccharides where the OH group on the penultimate carbon atom is towards the right side

  
• 1. sugars


  Monosaccharides where the OH group on the penultimate carbon atom is towards the left side

  
• Enantiomers


  D and L forms of sugars which are non super imposable mirror images of each other
• Diastereomers


  Stereoisomers which are not mirror images of each other
• Epimers


  Diastereomers which differ in configuration at a single carbon atom
• Structural isomerism


  Compounds have same molecular formula but different structural formulae
• Functional isomerism


  Compounds have same molecular formula but different functional groups (aldose vs ketose)
• Optical isomerism


  Compounds have same molecular and structural formulae but differ in their behavior towards plane polarized light
• Hemiacetal


  Covalent bond formed between an aldehyde and a hydroxyl group of a sugar