General Biology 1 Week 1.1 PDF

 GENERAL BIOLOGY 1 Q2: WEEK 1.1 Activity 1: LET’S DEFFERENTIATE? Direction: Differentiate the two processes in the GIF below.. Activity 1: LET’S DEFFERENTIATE? Direction: Differentiate the two pictures below.. LESSON 1: TRANSPORT MECHANISMS IN CELL LESSON 2: EXOCYTOSIS AND...

 GENERAL BIOLOGY 1 Q2: WEEK 1.1 Activity 1: LET’S DEFFERENTIATE? Direction: Differentiate the two processes in the GIF below.. Activity 1: LET’S DEFFERENTIATE? Direction: Differentiate the two pictures below.. LESSON 1: TRANSPORT MECHANISMS IN CELL LESSON 2: EXOCYTOSIS AND ENDOCYTOSIS  Have you ever thought about why you appear and behave the way you are?  You are a unique individual. You got a unique body built, skin composition, way of thinking, and many other peculiar abilities. There is only one you in the entire world! Activity 2: WHAT’S IN THE PICTURE?  You are a unique individual. You got a unique body built, skin composition, way of thinking, and many other peculiar abilities. There is only one you in the entire world! Understanding our uniqueness will lead us to understanding the chemistry of life. Aside from water, our chemical composition is largely made up of organic molecules. BIOLOGICAL MACROMOLECULES OBJECTIVES: a. Explain how the structures of biological macromolecules such as carbohydrates, lipids, nucleic acid, and proteins determine their properties and function. b. Describe the components of an enzyme. c. Explain oxidation/reduction reactions. d. Determine how factors such as pH, temperature, and substrate affect enzyme activity. BIOLOGICAL MACROMOLECULES Activity 3: BIOLOGICAL SEARCH BIOMOLECULES Biomolecules are large organic compounds that are important to life’s processes, such as respiration and metabolism.  Is any molecule that is present in living organisms, they are divided into macromolecules and micro molecules.  Trace elements are elements that are necessary, but present in very small quantities.(1% of the body weight)  BIOLOGICAL MICROMOLECULES  Micromolecules can join together and form a larger molecules. Examples:  Monomers such as amino acids and nucleotides.  Inorganic compound such as: water and minerals.  BIOLOGICAL MACROMOLECULES  Aside from water, our chemical composition is largely made up of organic molecules primarily carbohydrates, proteins, lipids, and nucleic acids which are collectively called BIOLOGICAL MACROMOLECULES or BIOMOLECULES. As such, it is essential to understand their unique structures and functions. BIOLOGICAL MACROMOLECULES There are numerous biomolecules with different structures and functions.  They are generally classified into four major groups –  PROTEINS  CARBOHYDRATES  LIPIDS  NUCLEIC ACIDS  Biomolecules are only some of the complex organic molecules that very essential and important to us. PROTEINS are biomolecules composed of amino acid units. AMINO ACIDS are the building blocks of protein and they are primary components in the machinery of cells, both in humans and in plants. In fact, just as plants require certain amino acids, humans require certain amino acids. The best source of amino acids for humans is from plants. AMINO ACIDS  are organic molecules that have a central carbon atom bonded to four different groups — an amino group (NH 2), an acidic carboxyl group(COOH), a hydrogen atom, and a variable side chain (R).  The side chain can range from a single hydrogen atom to complex ring structures. For example, a healthy source of plant protein and amino acids is soybeans. It’s not an accident that the Latin name for soybeans is glycine max.  Soybeans contain the highest level of the amino acid glycine found in plants. Glycine is the smallest amino acid and because of its small size it penetrates plant tissues easily. This quality makes glycine an ideal chelating agent, which we will talk about in a minute.  PROTEIN FUNCTIONS  Many proteins function as ENZYMES, which are molecules that catalyze or speed up chemical reactions in the body.  The reactant molecules bind to the active site of the enzymes, where they react to form products. Enzymes have shapes that are highly specific for their functions.  PROTEINS CARBOHYDRATES are molecules that are composed of carbon, hydrogen, and oxygen. They have a general formula of CH2O. They can be grouped depending on the number of their monomer units called saccharides. CARBOHYDRATES  Carbohydrates include sugars and the polymers of sugars. CARBOHYDRATES CARBOHYDRATES Also, carbohydrates can be divided into three major groups:  MONOSACCHARIDES  DISACCHARIDES  POLYSACCHARIDES.  general classification and functions of: monosaccharides (glucose, ribose and deoxyribose), disaccharides (maltose, lactose and sucrose), polysaccharides (glycogen, starch, cellulose, insulin, and chitin).   MONOSACCHARIDES 1. Monosaccharides are those carbohydrates that cannot be hydrolyzed into simpler carbohydrates: - simplest form of carbohydrates. They contain either five or six carbon atoms. They have open-chain and cyclic forms. A typical example of monosaccharide is glucose, C6H12O6, one of the products of photosynthesis in plants.   MONOSACCHARIDES Most common monosaccharides: 1. Glucose Occurs in fruits, like grapes, and honey. It is white crystalline solid readily soluble in water and sweet in taste.   MONOSACCHARIDES Most common monosaccharides: 2. Fructose Most common sugar in fruits, honey. Sweetest among all the natural sugar.   MONOSACCHARIDES Most common monosaccharides: 3. Galactose Occurs in combined form as constituent of lactose(is not found free in nature). It is rarely found in plants.   MONOSACCHARIDES Most common monosaccharides: 4. Ribose and deoxyribose In DNA : deoxyribose sugar In RNA: Ribose sugar   DISACCHARIDES These are carbohydrates that yield two molecules of same or different types of monosaccharides on hydrolysis. – are two monosaccharides bonded to each other. The monosaccharides are linked through an ether COC group.   DISACCHARIDES Most common disaccharides: 1. LACTOSE Lactose is called as milk sugar. It is present in milk and is made up of monosaccharides - glucose and galactose. Glucose + Galactose= Lactose   DISACCHARIDES Most common disaccharides: 2. MALTOSE  Maltose is also known as ‘malt sugar’ and is present in germinating cereals, malt etc. It is the intermediate product in the hydrolysis of starch by amylase in the alimentary canal. It is made up of 2 molecules of glucose. Glucose + Glucose= Maltose   DISACCHARIDES Most common disaccharides: 3. SUCROSE  Sucrose is called as ‘table sugar’ or ‘cane sugar’. It is the common sugar and is widely distributed in all photosynthetic plants. It does not exist in the body but occurs in sugarcane, pineapple, sweet potato and honey. It is made up of glucose and fructose. Glucose + Fructose= Sucrose   POLYSACCHARIDES Polysaccharides are long carbohydrates molecules of repeated monomer units joined together by glycosidic bonds.   POLYSACCHARIDES Polysaccharides are long carbohydrates molecules of repeated monomer units joined together by glycosidic bonds. – are long chains of monosaccharide units. They are also called complex carbohydrates. Similar to disaccharides, the monosaccharides in a polysaccharide are linked through an ether bond. An example of a polysaccharide is starch, which is used to store energy in plants. It is comprised solely of glucose subunits.  POLYSACCHARIDES   POLYSACCHARIDES Most common polysaccharides: 1. STARCH Starch is a homopolymer of glucose forming an α- glycosidic chain, called a glucosan or glucan. It is the most abundant dietary carbohydrate in cereals, potatoes, legumes, and other vegetables.  consists of branched chains composed of 24–30 glucose residues.  CARBOHYDRATES FUNCTIONS  The main function of carbohydrates is to store and provide energy. Also, it serves as the framework of cellular structures. LIPIDS Are large, nonpolar biomolecules. They are mainly composed of carbon, hydrogen, and oxygen. LIPIDS Examples of Lipids are:  TRIGLYCERIDES  WAXES  STEROIDS  - are lipids composed of glycerol and fatty  TRIGLYCERIDES acids.  GLYCEROL is a molecule with three carbons, each containing a hydroxyl OH group.  FATTY ACID is a long chain of carboxylic acid.  TRIGLYCERIDES  When three fatty acids bond to glycerol, they form ester bonds.  TRIGLYCERIDES  When three fatty acids bond to glycerol, they form ester bonds.  PHOSPHOLIPIDS  Phosphoglycerides, are membrane lipids in which two fatty acids are attached in ester linkage to the first and second carbons of glycerol, and a highly polar or charged group is attached through a phosphodiester linkage to the third carbon.   WAXES  that are composed of a fatty acid with a long chain of alcohol. They are produced by both plants and animals. Plants often produce wax that coats their leaves which prevents them from drying out. Animals such as bees also produce wax. Bees create their honeycomb structures from beeswax.  STEROIDS  are lipids without fatty acid chains.  Instead, they have multiple rings in their structures. They are built from the basic four-ring steroid structure.  STEROIDS   LIPIDS FUNCTIONS  reserved sources of energy. The energy stored in their bonds is used by the body for fuel. When the energy is abundant, cells store the excess energy in the fatty acids of triglycerides.  LIPIDS  REMEMBER: On the properties, lipids such as triglycerides and waxes are mostly made of nonpolar hydrocarbon chains, making them generally insoluble in water. The hydrocarbon chains are the “hydrophobic (water-fearing) tails” of lipids.  On the other hand, their hydroxyl, ester, and ether groups can interact with water. These groups are called “hydrophilic (water-loving) heads.”  When lipids are mixed with water, they arrange themselves in a spherical form called a micelle. NUCLEIC ACIDS  discovered by Friedrich Miescher in 1869, are biomolecules that are made up of repeating units of nucleotides. Nucleotides contain carbon, hydrogen, oxygen, nitrogen and phosphorus. Each nucleotide is made up of following components. Ribose sugar Phosphoric acid Nitrogenous bases NUCLEIC ACIDS Nucleotides are monomers with three components, a 5- carbon sugar, a phosphate group, and a nitrogenous base. The nucleotides are linked through phosphodiester bonds. NUCLEIC ACIDS  If the sugar is ribose, then the nucleotides make up the ribonucleic acid (RNA). On the other hand, if the sugar is deoxyribose, then the nucleotides make up the deoxyribonucleic acid (DNA). Both DNA and RNA have nitrogenous bases. The five common nitrogenous bases are adenine (A), guanine (G), cytosine (C), thymine (T), and uracil (U).  Nitrogenous bases: Nitrogenous bases are in the form of heterocyclic aromatic rings, formed of carbon and nitrogen. Two types of nitrogen bases occur, namely 1.Purines, which have a double ring structure.(Adenine and Guanine) 2.Pyrimidines, which have a single ring structure. (Cytosine, Thymine and Uracil)  NUCLEIC ACIDS FUNCTIONS  DNA contain the genetic instructions for the development and functioning of organisms. This genetic information is converted by the RNA into amino acid sequences of proteins.  NUCLEIC ACIDS FUNCTIONS FUNCTIONS OF RNA FUNCTIONS OF DNA 1. Carries hereditary 1. Protein synthesis. information. 2. Genetic material. 2. Controls the metabolic 3. Component of activity of the cell. ribosomes. 3. Enables cell to maintain, grow and divide. 4. Associated with 4. Contributes to variation by DNA replication. undergoing mutation. 5. Some RNA have 5. Brings about differentiation enzymatic activity of cells (ribonuclease)  NUCLEIC ACIDS  On its properties, DNA and RNA are very stable molecules because of the stacking interaction between their hydrophobic parts.  Also, hydrogen bonding present between the polar parts of the molecule plays a role in maintaining the structure of the nucleic acid. Activity 4: Q AND A! How are nucleic acids related to proteins? What will happen to the protein being synthesized in the ribosomes if an error occurs in the genetic information passed from the DNA to the RNA? Activity 5: CLASSIFY THE MOLECULES Directions: Classify the following molecules to its corresponding macromolecules.  SUMMARY: Activity 6: YOU ARE WHAT YOU EAT!!! Direction: Everything that you eat are composed of biological macromolecules. Students Athlete are very discipline in terms of their diet. Let’s imagine you are identified as an athlete. Enumerate the foods that you should eat every day and the corresponding organic molecule. Write your answer on a separate sheet of paper using this format: Activity 6: YOU ARE WHAT YOU EAT!!! Direction: Everything that you eat are composed of biological macromolecules. Students Athlete are very discipline in terms of their diet. Let’s imagine you are identified as an athlete. Enumerate the foods that you should eat every day and the corresponding organic molecule. Write your answer on a separate sheet of paper using this format:  GENERAL BIOLOGY 1 Q2: WEEK 1.2 BIOLOGICAL MACROMOLECULES  REVIEW: Activity 1: CLASSIFY THE MOLECULES Directions: Classify the following molecules to its corresponding macromolecules. ACTIVITY #2.1: WHAT’S IN THE PICTURE? ACTIVITY #2.2: WHAT’S IN THE GIF?  THE COMPONENTS OF AN ENZYMES OBJECTIVES: a. Describe the components of an enzyme. ACTIVITY #3: CHEMICAL REACTIONS AND ENZYMES ANALYSIS! Direction: Analyze what is in the GIF or diagram assigned to your group and Discuss how and why it occurred? Answer the questions provided. What are enzymes? What is its role in a chemical reaction? How are they important to living things? ACTIVITY #3: CHEMICAL REACTIONS AND ENZYMES ANALYSIS! Direction: Analyze what is in the GIF or diagram assigned to your group and Discuss how and why it occurred? Answer the questions provided. What are enzymes? What is its role in a chemical reaction? How are they important to living things? ACTIVITY #3: CHEMICAL REACTIONS AND ENZYMES ANALYSIS! What are enzymes? What is its role in a chemical reaction? How are they important to living things?  THE COMPONENTS OF AN ENZYMES  CHEMICAL REACTION is a process that changes one set of chemical into another set of chemical and some chemical reactions occur slowly, other reaction occur quickly. Also you have learned elements or compounds that enter into a chemical reaction are known as REACTANTS. The elements or compounds produced by a chemical reaction are known as PRODUCTS. ENZYMES Enzymes are really important protein that speeds up the rate of reaction such as photosynthesis, respiration and protein synthesis. ENZYMES It is known as biological catalysts because they lower the activation energy of reaction hence speeding them up, they are unchanged at the end of the reaction and can be re- used. ENZYMES Enzymes can work in different ways, some enzymes help breakdown large molecules into smaller ones, others build up large molecules from smaller ones and some enzymes help change one molecule into another. ENZYMES How Do Enzymes Work? Enzymes work in conjunction with substrates. The Enzyme and Substrates are always moving and occasionally they collide at the right speed and orientation so the substrate fits into the enzyme at the active site. Substrate is used to describe a molecule that an enzymes acts upon. ENZYMES How Do Enzymes Work? Enzymes work in conjunction with substrates. The Enzyme and Substrates are always moving and occasionally they collide at the right speed and orientation so the substrate fits into the enzyme at the active site. ENZYMES How Do Enzymes Work? COLLISION THEORY Collision Theory dictates that collision must occur with sufficient energy and in specific orientation for reaction to occur. ENZYMES How Do Enzymes Work? Enzymes specialized their active site matches the shape of specific substrates fit together using a lock and key mechanism, it needs a particular enzyme to match a particular substrate. Once the substrate is in active site the reaction takes place, the required product is produced and the enzyme releases itself and carries on moving around. ENZYMES Additional information  Hydrogen peroxide is often formed as a result of the reaction and if it left behind to build up it is harmful, luckily we have catalysts enzymes that are really fast. They break the hydrogen peroxide down into harmless water and oxygen. Enzymes can help build up molecules like this, but the process is exactly the same whilst enzyme do fantastic things they are sensitive, each enzyme has optimum condition under which it works best. ENZYMES Additional information  There must be enough substrate around they need enough substrate concentration for reaction that they catalyze. If there is too little substrate and the rate of reaction is slowed.  Sometime if there is too much product around then reaction slows because the enzymes and substrate has less chance of bonding to each other, so the product needs to be removed for the higher rate reaction. ENZYMES Enzymes also have optimum рH and temperature conditions are specific to the condition in which they are working.  An enzyme that works in the stomach for example will have a more acidic optimum рH and of course they need enough enzymes around for the rate of reaction to be optimized. ENZYMES Enzymes not only control all kinds of reactions such as photosynthesis, respiration, digestion and protein synthesis but also make use of them in day to day life.  Protease and lipase enzymes are used biological washing powders to remove proteins and fats from stains in our clothes, we also used enzymes on our food and drink industries.  Pectinase is use to break down cells in fruits when making juice so that more juice is released. ENZYMES Enzymes sidekicks- because enzymes are not alone 1. Cofactors – typically metal ions (ex. Iron) ENZYMES Enzymes sidekicks- because enzymes are not alone 2. Coenzymes – organic molecules (ex. Vitamins) ENZYMES Enzymes sidekicks- because enzymes are not alone CLASSES OF ENZYME CLASSES OF ENZYME  CLASSES OF ENZYMES ACTIVITY #4: Q AND A Directions: Read and understand the problems carefully. Take a look on the food label of some milk formula. Can you identify milk formula that says their product is lactose free? Lactose is called as milk sugar. It is present in milk and is made up of monosaccharides - glucose and galactose. Glucose + Galactose= Lactose ACTIVITY #5: FILL IN THE BLANK! Directions: Read the paragraph carefully and identify the correct words that fit in the given sentences in the box below. Biological Enzymes catalyst catalyst biochemical reaction highly specific substrates unaffected lock and key right key Glucose and galactose Chemical reaction Normal system functioning ENZYMES Enzymes are really important protein that speeds up the rate of reaction such as photosynthesis, respiration and protein synthesis. ACTIVITY #6: CREATE A MODEL! Directions: Make a model that demonstrates how an active site and a substrate are like a lock and a key. Write a paragraph referring to your model that explains how enzymes work.  GENERAL BIOLOGY 1 Q2: WEEK 1.3 ACTIVITY #1: LET’S ANSWER!  INVESTIGATING THE EFFECT OF TEMPERATURE OF AN ENZYME DENATURE  INVESTIGATING THE EFFECT OF TEMPERATURE ON ENZYMES As you change your temperature the enzyme works better because as more kinetic energy the enzyme has more kinetic energy, more collision with substrate molecules in a given amount of time and more successful and breaks down more of a substrates and so the reaction increases and keeps quicker and quicker as you heat enzyme and give more kinetic energy.  Amylase is an enzyme that used to break down starch in our diet into smaller molecules like glucose. You can test starch using iodine. If iodine were to be used to test starch it will turn blue-black in colour.  It comes to a point where it might reach its optimum rate which in this case probably in 37 Degrees Centigrade shown by the graph and after that the rate suddenly and very quickly decreases because the enzyme has become denatured.  If you heat up enzyme to much just change its shape and loses it shape and if the active site loses its shape the substrate would not fit in anymore. It change shape permanently and we can say it is denatured.  EFFECTS OF РH ON ENZYMES The effect of рH on enzyme is similar to temperature. Enzyme has an optimum рH, most enzymes work best at 7рH.  EFFECTS OF РH ON ENZYMES But some do best at lower рH example of these is pepsin- is the enzyme in the stomach which is very acidic condition. But if the pepsin goes outside of its рH, too acidic or too alkali that could change the shape the bonding in the active site, it can change shape, stop working and becomes denatured.  BIOLOGICAL CATALYSTS. These molecules speed up biological reactions without themselves being used up in the process. The role of enzyme can be compared to a lock and key. The lock will not open, unless you used the right key. Without them chemical reactions in the body may be too slow to occur at normal condition and may affect normal functioning of the different systems of the body. ENZYMES Enzymes are really important protein that speeds up the rate of reaction such as photosynthesis, respiration and protein synthesis. ACTIVITY #2: WHAT’S IN THE PICTURE! The octet rule is a concept in chemistry What rule is in the picture? that explains how atoms bond with each other to form stable molecules. ACTIVITY #2: WHAT’S IN THE PICTURE! OXIDATION-REDUCTION REACTION OBJECTIVE/S: a. explain oxidation/reduction reactions. ACTIVITY #3: HOW O-R REACTION OCCURS? Direction: In this activity, you are going to describe redox reaction occurs.  In the chemical equation assigned, identify what substance is being oxidized and reduced? And explain why? 1. Mg + Br2 MgBr2 2. Na + Cl  NaCl Criteria: Correctness – 25% Cooperation – 25% ACTIVITY #3: HOW O-R REACTION OCCURS? Direction: In this activity, you are going to describe redox reaction occurs.  In the chemical equation assigned to your group, identify what substance is being oxidized and reduced? And explain why? 1. Mg + Br2 MgBr2 2. 2Na + Cl 2  2NaCl Criteria: Correctness – 25% Cooperation – 25%  OXIDATION- REDUCTION REACTION is a type of chemical reaction involving transfer of electrons. Redox reaction is vital to life including photosynthesis and respiration.  The concept of OXIDATION STATES (also called oxidation numbers) provides a way to keep track of electrons in oxidation-reduction reactions, particularly redox reactions involving covalent substances.  Oxidation is an increase in oxidation state (a loss of electrons).  Reduction is a decrease in oxidation state (a gain of electrons).  Oxidation is an increase in oxidation state (a loss of electrons).  Reduction is a decrease in oxidation state (a gain of electrons).  Sodium is oxidized and chlorine is reduce. In addition, Cl2 is called the oxidizing agent (electron acceptor), and Na is called the reducing agent (electron donor).  The molecules that accepts electrons are called oxidizing agent by accepting electrons it causes oxidation. The molecule that donates electrons is called reducing agent when reaction happens it reduces the other species. Simply put, oxidized is a reducing agent and the reduced is the oxidizing agent. ACTIVITY #4: LET’S EXPLAIN! Direction: Identify the reaction below. Explain how redox reactions take place in the process of Photosynthesis. What substance is being oxidized and reduced? And explain why? ACTIVITY #5:LET’S IDENTIFY! Directions: Identify the words in the box if it is oxidized or reduced. Reducing agent Oxidation state decreases Loses electron Gains electron Oxidation state increases Oxidizing agent  OXIDATION- REDUCTION REACTION is a type of chemical reaction involving transfer of electrons. Redox reaction is vital to life including photosynthesis and respiration. ACTIVITY #6:LET’S IDENTIFY! Directions: Identify the following if it is GAINED or LOSE. Write your answers on a I/4th sheet of paper.  GENERAL BIOLOGY 1 Q2: WEEK 1.4  INVESTIGATING THE EFFECT OF TEMPERATURE OF AN ENZYME DENATURE  INVESTIGATING THE EFFECT OF TEMPERATURE ON ENZYMES As you change your temperature the enzyme works better because as more kinetic energy the enzyme has more kinetic energy, more collision with substrate molecules in a given amount of time and more successful and breaks down more of a substrates and so the reaction increases and keeps quicker and quicker as you heat enzyme and give more kinetic energy.  INVESTIGATING THE EFFECT OF TEMPERATURE ON ENZYMES Amylase is an enzyme that used to break down starch in our diet into smaller molecules like glucose. You can test starch using iodine. If iodine were to be used to test starch it will turn blue-black in colour.  It comes to a point where it might reach its optimum rate which in this case probably in 37 Degrees Centigrade shown by the graph and after that the rate suddenly and very quickly decreases because the enzyme has become denatured.  INVESTIGATING THE EFFECT OF TEMPERATURE ON ENZYMES If you heat up enzyme to much just change its shape and loses it shape and if the active site loses its shape the substrate would not fit in anymore. It change shape permanently and we can say it is denatured.  EFFECTS OF РH ON ENZYMES The effect of рH on enzyme is similar to temperature. Enzyme has an optimum рH, most enzymes work best at 7рH.  EFFECTS OF РH ON ENZYMES But some do best at lower рH example of these is pepsin- is the enzyme in the stomach which is very acidic condition. But if the pepsin goes outside of its рH, too acidic or too alkali that could change the shape the bonding in the active site, it can change shape, stop working and becomes denatured.