Changes
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This document summarizes how organic molecules facilitate chemical reactions. It discusses mechanical and chemical changes, noting that chemical changes rearrange molecular bonds to form new substances and often release or absorb energy. The rate of reactions can be influenced by factors like temperature, pH, and catalysts. Enzymes are organic catalysts that are proteins and facilitate biochemical reactions by lowering the activation energy needed. Enzymes are specific to the reactions they catalyze and work through a lock and key mechanism of binding to substrates.
Changes
- 1. Changes How Organic Molecules Facilitate Chemical Reactions
- 2. Mechanical change Changing the appearance of something without disturbing the chemical bonds Crush Dissolve Vaporize Dehydrate (ex dehydration synthesis) Relatively easily reversible
- 3. Chemical Change Rearranges the bonds within molecules to form new substances Wood burning Decay Rusting
- 4. Chemical Change and Energy Energy is put in or released when the new bonds are formed Activation energy – what is needed to start the reaction
- 5. Rate of Reaction Influenced by Reagent availability (raw materials) Temperature pH
- 6. Catalysts Speed up the rate of reactions Platinum within catalytic converter in car Silver with Hydrogen Peroxide Hand warmer thingy
- 7. Enzymes Catalysts that are large organic molecules (proteins) that change the rate of reaction Specific to the reaction
- 8. Enzymes Organic catalysts that change the rate of reactions Act upon substrate Specific to the reaction “ Climate” of maximum effiency Active site is a portion of the whole enzyme
- 9. Denatured Protein structure can be changed by Heat pH Wont work anymore
- 10. Lock and Key model Enzymes either join molecules together or break them apart Specific to reaction
- 13. Protein Shape Determines Functionality
- 14. 20 Different Amino Acids Variations depending on R-Group or side chain “ Letters” in the alphabet
- 15. Protein Folding Primary Structure – Amino Acid Sequence Determined by your DNA
- 16. Protein Folding Secondary Structure – amino acids fold into sheets and helix shapes
- 17. Protein Folding Tertiary Shape – Protein compacts and twists on itself
- 18. Protein Folding Quarternary Structure – Several proteins combine together Final useful protein
- 19. Most of Your Body is Protein! Muscle Skin Hair Fingernails Enzymes