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The totality of an organism's chemical reactions. Metabolism is an emergent property of life that arises from interactions between molecules within the oderly environment.
Starting Molecule--product |
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| Begins with a specific molecule which is then altered in a series of defined steps, resulting in a certain product. |
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A metabolic pathway that releases energy by breaking down complex molecules to simpler compounds.
Ex: Cellular respiration, sugar glucose and other organic fuels are broken down in the presence of O to CO2 and H2O. |
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| a metabolic pathway that consumes energy to synthesize a complex a complex molecule from simpler compounds. Also known as biosynthetic pathways. An example of anabolism is the synthesis of a protein from amino acids. |
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| The study of how energy flows through living organisms |
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| Is the capacity to cause change. |
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| is a term used by biologists to refer to the potential energy available for release in a chemical reaction. |
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| The study of the energy transformation that occur in a collection of matter. |
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| 1st law of Thermodynamics |
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| The energy of the universe is constant. Energy can be transferred and transformed, but it cannot be created or destroyed. Also known as the principle of conservation. |
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| 2nd Law of Thermodynamics |
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| Every energy transfer or transformation increases the entropy of the universe. |
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Is the portion of a system's energy that can perform work when temperature and pressure are uniform throughout the system, as in living cell. represented by "G"
∆G=∆H-T∆S |
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A spontaneous chemical reaction, in which there is a net release of free energy G decreases, ∆G is negative for an exergonic reaction. The greater the decrease in free energy, the greater the amount of amount that can be done.
Ex: Overall reaction for cellular respiration:
C6H12O6+6O2→6CO2+6H2O
∆G=-686Kcal/Mol |
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| Is one that absorbs free energy from its surroundings. ∆G is positive. |
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| A chemical agent that speeds a chemical reaction by lowering the activation energy with out being consumed by the reaction. |
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Is a macromolecule that acts as a catalyst.
→They are proteins. |
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| The reactant an enzyme acts on. |
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The initial investment of energy for starting a reaction-The energy required to contort the reactant molecules so the bonds can break. Also known as the free energy of activation.
Substrate(s)+Enzyme(E)↔Enzyme-substrate(ES)Product+Enzyme(E)↔ |
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| Any nonprotein molecule or ion that is required for the proper functioning of an enzyme. Cofactors can be permanently bound to the active site or may bind loosely with the substrate during catalysis. |
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| An organic molecule serving as a cofactor. Most vitamins function as coenzymes in metabolic reactions. |
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| there are different enzymes for almost every chemical reaction which occurs in the cell. This is referred to as the specificity of the enzyme for its substrate. |
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| reduce the productivity of enzymes by blocking substrates from entering active sites. |
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| Noncompetitive Inhibitors |
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| Do not directly compete with the substrate to bind to the enzyme at the active site, instead they impede enzymatic reactions by binding to another part of the enzyme. they become less effective. |
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| An organism that obtains organic food molecules without eating other organisms or substrates derived from organisms. Autotrophs use energy from the sun or from the oxidation of inorganic molecules. |
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| An organism that obtains organic food molecules by eating other organisms or substances derived from them. |
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The breakdown of food in the digestive track is both mechanical and chemical. The chemical breakdown involves man chemical reactions, each mediated by its enzyme, and results in the following;
Proteins→Amino Acids
Glycerides(fats)→Fatty Acids+Glycerol
Polysaccharides(starch)→Monosaccharides(hexoses-glucose) |
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Enzyme found in the mouth's saliva and begins the process of starch and glycogen breakdown. The action the salivary amylase is to speed up the following reaction:
Starch+H2O→Glucose+maltose. |
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| A storage polysaccharide in plants, consisting entirely of glucose monomers joined by a α glycosidic linkages. |
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| Is a disaccharide consisting of two units of glucose. Maltose produced in the mouth will be broken down into two glucose molecules in the small intestine by the enzyme maltase. |
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| The third stage of food processing in animals. The uptake of small nutrient molecules by an organism's body is the diffusion across the wall of the intestine into the bloodstream. |
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| Enzyme produced in the pancreas. Pancreatic enzyme help digest proteins, carbohydrates, and fats in food. This enzyme are secreted into the small intestine through a tube called the pancreatic duct. They also aid in digestion of meals in patients with cystic fibrosis or other diseases affecting the function of the pancreas. |
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| This test allows us to detect the presence of reducing sugars (sugars with a free aldehyde or ketone group). All monosaccharides are reducing sugars. |
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